What you are about to watch is beer getting weird. Before California based brewery Sierra Nevada bottles Bigfoot, its classic barleywine style ale, the wort goes through a six day fermentation process that sees a whopping 90,000 litres of liquid appear to bake like bread, roil like a contaminated foam party in Ibiza, and overflow like a sentient creature from a 1950s horror film.
The action takes place in four traditional open fermenters with an assist from 1,216 pounds of whole cone hops and 1,000 pounds of pure brewer's yeast. Watching the whole thing is fascinating and terrifying at the same time, and I'm almost tempted to give it a taste at its most freaky state. [Digg Video]