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. Only Steve McQueen can save us from this blob.

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