b-Roll no. 118

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It's been fascinating to see the role that technology has been playing in more recent brewery build-outs, even for small craft brewing start-ups. New software, custom equipment, and of course, wiring everything up for constant monitoring and remote access. Breweries ranging from Hill Farmstead to New Glarus can be run from an iPhone these days. 

At the new Forbidden Root brewpub in Chicago, a self-described "botanic brewery," precise control over a myriad of exotic and finicky ingredients is paramount to their success. And so, the wires get laid and the pixels get fired up along with the boil kettle each morning. A ancient hand-craft living in synch with our least tangible and most advanced fermentation technologies in a constant pursuit to make the best beer possible.