“I want to create something so unique that it will captivate experts and keep everyday people coming back,” said Bradley “Brad” Beam, an entrepreneurial winemaker from Illinois. Since founding Spoon River Junction in 2020, Beam has kept this mission a central focus of his efforts. Yet his journey toward innovative success and passion for winemaking began years earlier.

Beam grew up in Cuba, Illinois, a small rural town where he graduated high school with just 56 other students. “I was surrounded by farming families, yet I was one of the few who didn’t farm,” he said. “It was difficult to figure out a plan from there.”

Seeking a larger community and new opportunities, Beam enrolled at the University of Illinois Urbana-Champaign as a physics major. “Attending a large school like Illinois was mind-blowing for a kid from the country,” he said. “The opportunities at Illinois were endless.”

Beam explored several different majors before ultimately deciding on horticulture. Professor Emeritus Robert M. Skirvin, played a big role in his journey to the College of Agricultural, Consumer and Environmental Sciences. Skirvin was a geneticist who taught small fruits in horticulture and general horticulture courses, which initially sparked Beam’s interest in winemaking. 

In 1998, Beam graduated from Illinois, and Skirvin helped connect him with an ACES alumnus at Oregon State University’s North Willamette Research and Extension Center in Aurora, Oregon, where he gained valuable experience working in vineyards and conducting research to launch his career in winemaking. 

Beam’s thirst for knowledge brought him back to the Midwest, where he became the first graduate student in grape production at Southern Illinois University Carbondale. At SIUC, Beam played a key role in establishing the university’s first vineyard and researched winter injury and frost protection strategies for Illinois. Additionally, he helped plant another cultivar trial in Galena, a town famous for wine. 

After completing his master's at SIUC, Beam became a research winemaker as part of the University of Minnesota Grape Breeding Program, which has released several grape cultivars that have excellent winemaking characteristics while also being tolerant of extreme cold. 

In 2006, Beam returned to the University of Illinois to share his passion for winemaking as an instructor for FSHN 304, a wine sensory training class. Throughout the semester, students had the opportunity to taste over 40 wines. 

“Teaching at Illinois was incredibly rewarding because I was able to show students the scope of what wine can be,” Beam said. “While experienced wine drinkers often come with preconceived ideas of wine, students were open-minded and excited to form their own opinions and develop their own unique palate.” 

After teaching, Beam began working with the Illinois Grape Growers and Vintners Association as the Illinois State Enology Specialist. “My job was essentially to go around telling people their kids are ugly,” he joked. “It wasn’t a job that always made me a lot of friends, but I gained a lot of great experience and hopefully helped new winemakers develop their craft.” 

After serving as the state enologist for 15 years, he decided it was time to launch his own business.“Since 1999, all I’ve ever done is work in grape and wine, whether academically or in commercial production. Most people who start wineries come from another field, but opening up my own place has been my plan A, and there never really was a plan B,” Beam said. 

In 2018, Beam and his wife returned to the Peoria area, where they purchased an old garage and transformed it into what is now Spoon River Junction. 

And in 2020, Beam opened business doors…metaphorically. “While launching a business during the pandemic presented challenges, it also provided a unique opportunity to establish our brand and connect with people seeking new experiences during that time of isolation,” he said. To adapt, they offered online orders and roadside pickup until it was safe to fully open.  

Building on his strong educational and industry foundation, Beam set out to be an innovative winemaker. 

“My goal is to make new products that I don’t see anyone else doing — popular and delicious,” Beam said. “Making wine is creatively exciting for me. My heart lies in doing something brand new.” 

This identity grew into Spoon River Junction’s brand: “Adventurous wines for adventurous people.” Beam’s first creation was an apple wine fermented with honey and aged in a bourbon barrel. This fruit wine is crafted to be less sweet, offering a unique flavor profile.

Beam’s innovative approach is gaining recognition. At the 2024 Illinois State Fair, he won gold medals for four out of six wines entered, with those two wines earning silver. His rosé was awarded a Top Award, and his Wildflower white wine received Best in Class.

"The College of ACES exposed me to numerous opportunities, especially in winemaking,” Beam said. “This is the true benefit of a school like Illinois: it encourages you to explore different fields and find your true passion.”