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Sometimes we travel, and when we do, we take photos. But, we often don’t have any articles to put them in. So here’s the B-roll of our favourite snaps that we never get to show off.

Please don’t use them without permission.

Tap handles from the core range. The brewers are keen fishermen and so each beer is named after fish found off the Californian west coast. Ballast Point Brewing Company. San Diego, CA, United States.

This yeast company has their own nanobrewery to trial their products. Here are four different iterations of a pale ale, each made with the same malt and hops, but fermented with different yeasts. White Labs. San Diego, CA, United States.

The absolute mammoth of a bottling line in one of the country’s largest breweries. Palm Brewery, Steenhuffel, Belgium.

The tasting room at Duvel. Before it was Duvel, it was a very strong pilsner produced by the Moortgat family. But, after a family friend tasted it, he described it (in his native Flemish) as “nen echten duvel” – a real devil – and the name stuck ever since. Duvel Moortgat Brewery, Breendonk, Belgium.

Fermentation tanks reaching to the sky. A must for any brewery with a one and a half million hectolitre output. Duvel Moorgat Brewery, Breendonk, Belgium.

Cloudy Weissbier flowing out of the tank. The opacity comes from the prescence of wheat, which scatters light as it enters the beer. This beer has been brewed here since 1040, making it the “√§lteste Brauerei der Welt” – oldest brewery in the world. Bayerische Staatsbrauerei Weihenstephaner, Freising, Bavaria, Germany.

Rodenbach Vintage is a very special beer made from Flemish Red ale aged in oak foeders (wooden barrels) for two years. This particular vintage, from 2016, was made solely from the beer aged in tank #192. Brouwerij Rodenbach, Roselare, Belgium.

In order to incoluate their beer with wild yeasts floating around the brewery, it is left too cool on a wide, shallow vessel known as a koelschip/coolship. Brasserie Cantillon, Brussels, Belgium.

Then the beer is aged in wooden barrels until maturity. The “L” denotes a lambic is in here – as opposed to a gueze (a blend of old and new lambic) or a kriek (lambic flavoured with cherries). Brasserie Cantillon, Brussels, Belgium.

Beers produced by a Sydney icon, in front of a Sydney icon. Lord Nelson Brewery Hotel/Sydney Harbour Bridge, Sydney, NSW, Australia.

A classic Aussie pub scene. Beer, chips and darts. The Henson/Philter Brewing, Marrickville, NSW, Australia.

Coffee by day, beer by night. But why not both? Lord Nelson Brewery Hotel/The Grounds of Alexandria, Alexandria, NSW, Australia.

Just some mates having a laugh. The Grain Store, Newcastle, NSW, Australia.