Magical because, well, it’s a big, beautiful brewery. Frustrating because any tour will often whizz past the interesting (for beer nerds anyway) bits: What does that pump do? What is the flow rate for your plate chiller? And how do you re-harvest your yeast?
So it’s natural for homebrewers to see their larger, professional cousins as good exemplars to learn from. Surely, the logic goes, if a pro brewer does something, then us homebrewers should follow suit?