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At Anheuser-Busch, large mash cookers — basically huge mixers that are more than a story tall — automatically whirl around the grain and water. Each vessel holds about barrels, and the brewery has 18 of them. Perennial has just one 8.

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To mix the grains, the brewer needs a paddle and elbow grease. Anheuser-Busch has whole buildings devoted to housing its fermenting tanks.

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The columns supporting the fermenters are more than a story tall. The brewery has 27 primary fermenting tanks that altogether hold more thanbarrels. Perennial has about a dozen fermenters that hold a total of barrels. Bottling is labor-intensive at both breweries.

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At Anheuser-Busch, more than people run about a dozen packaging lines. A line can produce about two thousand oz cans gif minute. The line moves so quickly, the red and white Bud cans are a blur. At Perennial, two people run the bottling machine. They rinse, young pink pussy, and package the bottles by hand for a few hours. In that time, they can package beer than a hundred bottles and just shy of a hundred kegs.

Not everything at the St. Louis Anheuser-Busch brewery is highly automated. Before the beer goes into a secondary fermenter, workers must climb into the huge tanks and rake the beechwood chips into an even layer.