Chilled Liquor and Hot Liquor

While in London, Mum, Jeff, Tina and I all took a trip to Turnham Green to check out the Griffin brewery where they make Fuller's London Pride beer.

We got to check out all sorts of awesome modern machinery like these giant kettles, but we also saw the old stuff they used to use way back in the day. Well, not way back in the day - the place has only been a dry brewery (no drinking on the job) since 1993. Up until that point, workers got beer tokens with their wages and they could use them on the job. People with icky jobs like shovelling grain out of mashtuns got more beer tokens, so those jobs were actually quite popular. Now they've got fancy shmancy machines to do those jobs, so only the tour guides and the tasters get to drink during the work day.
I was surprised to find all sorts of signs, pipes and machines that referred to "hot liquor" or "chilled liquor", but our tour guide explained....(and I double checked with Oxford Dictionary and Webster's Dictionary)
If you look up "liquor" in the Webster's Dictionary (for Americans), you get this definition: a usually distilled rather than fermented alcoholic beverage. So why do they have all sorts of liquor in a brewery?
The answer can be found in the Oxford Dictionary (for Brits). One of the definitions: water used in brewing. That's why you find pipes and storage tanks full of chilled liquor - it's just brewing water, not something you mix into a Cosmo or a daiquiri.
Did anybody who knows more about brewing than me know this already? I was happy to add it to my list of useless, but somewhat interesting facts.