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 24,000 gallons 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. Thank god it's happy hour! [Digg Video]


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