Then it gets pumped back up into the cooling and then back down again into the fermenting vats, where it sits nicely fermenting for about a week and then gets dropped down through the floor into the storage tanks, into the racking line, into a beer barrel, through the cellar, and out the door and to a pub So once that's done, that gets run off into the coppers, which is, again, another floor down. And that's the start in the brewing process, where you mash in, normal about half 6, 7 o'clock in the morning. And then we've also got a hot water tank. So the milled barley goes into the grist case.
Next floor down, we've got the grist case. Then the next floor down is we've got the grist mill. First, the top floor is the- where the water or liquor, cold water gets pumped up to. We've got a Victorian tower brewery, designed in 1900 by William Bradford- designed for a very specific purpose, and that was to brew beer.
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