The brewery consists of many different pieces.  The brewhouse was manufactured by Wachsmann in Germany.  It is capable of being automated, but unfortunately the control console is in German and none of the brewers speak German.

The 30 hectoliter (~26bbls.) brewhouse was built and assembled in Germany and shipped over by boat.  It was then slid carefully into place, and has put out many thousands of barrels over the 

Basically everything in the system is hard piped.  All the junctions and T's are underneath the platform.  The push-button console controls either pneumatic or magnetic valves.  Pneumatic valves are controlled by pushing or letting out air.  Magnetic valves are controlled with electro-magnets and solenoids.  This is a picture of the heat exchanger and the vapor condenser underneath the platform of the brewhouse.

The brewhouse has an electronic console that is used to control all the valves.  The picture on the left shows a full view.  The numbers on the right represent the heat exchanger temp., kettle temp, water doser, wort run-off counter, and a flow meter.  The picture on the right shows the flow of the mash from the kettle to the lauter tun.

The (2) fermenters are from Pub brewing.  The fermenters are 60  hectoliters, requiring each batch of beer to be 'double brewed' - two brews into one fermenter. 

The lagering tanks are made by JV North West.  They are horizontal tanks, which fit snugly into the parking garage height cellar, and allow for easier carbonation and clarification due to the large amount of head space and bottom space.  There are (6) 60 hectoliter lagering tanks.

There are (4) 60 hectoliter serving tanks by JVNW.  This poses a huge problem when there are 5 beers on tap, so the brewers have to keg off an entire serving tank's worth of beer and stash the kegs throughout the cold room. 

They also have a lab down in the cellar to perform testing like HLP and cell counts.  Not many breweries have labs, so it is a very nice thing to have.

Brewing at GB is different from ale breweries because they do lagers.  The brewhouse is set up to actually mash into the kettle.  This allows the brewers to do step mashes and decoction mashes.  The agitator in the kettle keeps the mash mixing while it is heated through the enzyme ranges.  The cone in the middle supplies heat (steam) and helps create a good boil.

The mash is then transferred over to the lauter tun and runoff is collected into the whirlpool.  Once a certain amount is collected, it is transferred back to the kettle for boiling.