Anything like a solera?
I would call it some hybrid of a burton union, krausening, and solera. Except instead of aging for years it's hours or days. The process makes sense but it's different. Basically constant stream of new wort in, constant stream of fresh beer out, with wort brewed and held in a storage tank, with a series of fermentation tanks where varied proportions of fermenting beer, new wort, yeast, and finished beer are pumped to and fro to essentially keep the various fermentation phases all going perpetually and at the same time. That's what I'm getting out of it at least. Fascinating.
http://nzic.org.nz/ChemProcesses/food/6A.pdf
More Mild.