FIG.1 MASH TUN
Hot liquor + malt goes into the mash tun. Leave for an hour.
Pump out sugary wort to kettle, sparge with more hot liquor to get the remaining sugars out.
Boil in the kettle for an hour.
Add hops to give bitterness and flavour.
Run wort into whirlpool, add more hops for flavour and aroma. Separate hops from wort.
FIG.4 HEAT EXCHANGER
Chill wort with heat exchanger. Oxygenate wort and pump into a fermenter.
Add yeast. Ferment over the next week, to turn wort into beer.
FIG.6 KEGS CASKS
Chill the beer, then package into kegs, casks and cans.