I wouldn't blame anyone who mistook that for a brewery but it's actually a brewing science laboratory. That piece of equipment can measure and record in real time all the parameters of a brewday. Temperature, pressure, flow, gravity, pH, wort color, dissolved oxygen etc. It's function is not just to produce beer but more importantly data. Data one can look back though in order to answer a lot of questions and solve problems brewers struggle to figure out and waste a lot of time on. For instance it can tell the pressure differential between the top of the mash and the bottom in order to look at the effects of different crushes on the flow through the column. It has variable speed pumps that can try different flows at different rest temps looking for best efficiency or quality on the wort. It doses acid into the mash as needed and can change on the fly. It can tell you what flow is best for the underlet and how temperature of the strike water effects that. It tracks the dissolved oxygen at multiple points and can determine antioxidant consumption during the mash program. How small changes in mash pH can effect the enzymes and efficiency. What point in the process does different pH make a difference. What is the best temperature step profile to maximize the malt enzymes and foam proteins. And many other interesting details like how much O2 is picked up by the wort while raising temperature to boil. How does heat stress effect the wort color and how much power does it actually take to actually generate a decent boil and how that effects heat stress. How inline oxygenation compared to direct injection and how it effects the final Do number. How fast yeast scavenge that oxygen during the lag phase. How fast the pH drops, what is the timing between the two. And so many more things I can't even remember at the moment.
But most importantly, at least to me, unlike commercial breweries who keep this kind of information to themselves for any business advantage, this brewery's owner shares all of this data and experience. It has taught me a wealth of things I would not have otherwise known about the process of brewing.
Remember sometimes it's hard to see the forest for the trees.