It probably won't have any trub. at home our batches are small so the layer of yeast is too thin to just 'harvest' directly so we have to wash.
but as I understand it commercial breweries end up with 2-4" of a yeast layer on top of their trub, and that's where they pull the slurry from.
man I wish I had a local brewery...just a couple brew pubs that may not be willing to play nice.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10