The brewery was one of the early JV Northwest systems built.  It was a 14 barrel system with (6) fermenters and (12) 7 barrel serving tanks (grundy's)(originally 10).

The mash tun was very large, allowing the brewers to brew those really "big" beers.  The kettle was the same shape as the mash tun - giving it a uniform look, but not very good boils.  Kettles need to be taller than they are wider to get good boils.  This one was equal, so boils were not very good.

The custom hopback, or hopjack (that's where the name of the pizza comes from) was used to help dissipate some of the volatile compounds that give beer off flavors.  It was also used to add hop aroma and flavor to the beer.  Wort was basically sprayed over a bed of fresh, whole flower hops, then it filtered through and was pumped into the fermenter.

The original brewery had 1 kettle, 1 mash tun, 1 hot liquor tank, 6 fermenters, 10 serving tanks, and 1 grist case.  That equals 20 tanks.  2 more serving tanks were added to make it 22, but I personally wouldn't count the mash tun, kettle, or grist case.  But there is also a yeast propagator, which I would count, which puts us back to 20 anyway.  

Here are pictures of the fermenters, serving tanks, and the mill and millroom