From the brewery I don't know.
When the beer is done fermenting it's 'flat'. There are two ways of carbonating it:
1) Add more sugar and in a closed environment let the yeast create enough CO2 to carb it
2) Add CO2 from an external source (forced carbonation - it may take a week to fully carb, depending on temp).
There are charts on this forum about how much volume of CO2 you want in your keg. As a rule of thumb I set my gauge to 12 PSI and forget it. I also don't naturally carb in the keg, it's just so much easier and the beer is crystal clear when I force carb.
Whatever volume you may want your CO2, the beer from the brewery may be lower that you want but enough to prevent O2/air from invading. When you hook it up to your CO2 tank you'll want to bleed excess pressure off your keg first in case it's higher and if it's lower you don't need to worry about it, your CO2 tank will carb it to where you want it.
BTW, some will equate force carbing to adding CO2 from the tank quickly by rocking it after connecting to a CO2 supply and can be confusing. My definition in #2 is technically correct. Good luck and let us know when you get set up!