These naturally formed pyramid-like
structures are a common appearance in breweries. If they got together; something
even more imaginative could have been formed over thousands of years.
Fortunately, man put a stop to the mating process by putting a crusher at the
bottom of it; ensuring that any malt that falls through the grinder is as
ground and fine as possible. The dial on the side controls the flow of gravity
into the kettle. It’s like two girls and one cup, but on a grander scale. The floor
is painted red so that any spillage is instantly identifiable to facilitate hygiene.
It’s also kept extra shiny. I wonder how long it takes the cleaner to polish it
every morning. Once the malt gets through, it’s then boiled up with yeast inside
this giant kettle, then hops are added and it’s left alone for at least two
weeks until the beer is born.
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