This is the base of 1 of 5 copper kettles found within the 1950 Brew Hall.

This kettle was called the Lager Mash Tun and was used to make mash for lager beers. The Mash Tun was where grist (ground-up malted barley) was mixed with hot brewing liquor (water) to create a thick porridge called mash. During mashing, the temperature is carefully controlled to allow the grist to release natural sugar into the brewing liquor. The kettle was kept at a constant high temperature to create wort (a sweet liquid of unfermented beer).