What you are about to watch is beer getting weird. Before California-based brewery Sierra Nevada bottles Bigfoot, its classic barley wine-style ale, the wort goes through a six-day fermentation process that sees a whopping 90,849L 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 551.6kg of whole-cone hops and 453.6kg 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. Thank god it’s happy hour! [Digg Video]