The beer is stored in 'Casks' NOT 'Barrels'. A barrel is a size of cask
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The art of brewing 1. Hot Liquor Tank Water is boiled overnight in the hot liquor tank, ready for brewing the next day 2. Grist Case Malt (milled barley) is stored in the Grist Case and added to the Mash Tun with the hot water. 3. Mash Tun The 'mash' is mixed for one and a half hours in the Mash Tun 4. Under Back The mash is run off through the Under Back and is now called 'Wort' 5. Copper The mixture is boiled in the Copper for two hours where hops are added to the mixture. 6. Hop Back The mixture is cooled in the Hop Back to twenty degrees centigrade. 7. Fermenting Vats After 30 minutes the mixture is run off into the Fermenting Vats. Yeast is added and the brew left to ferment for 6 days. 8. Racking Tank The yeast is skimmed off and the beer is transferred to the Racking Tank and left for 12 hours. 9. Casks The beer is racked into casks and stored for a week before being used.