 Between 15 and 500 barrels (4,500 – 150,000 pints) can be brewed per day.and a hopback is still in use, along with traditional whole leaf hops, to collect and clarify wort after boiling.All ales are top fermented in enclosed square fermenters using the historic Joseph Holt yeast strain, while lagers are fermented and conditioned in modern cylindroconical vessels.