You know I love beer, but I feel that the fermentation process is not quite what us food lovers consider "food porn".
That image of the stinky fermenting beer makes me a little bit queasy.
I must say, making the sour mash was interesting, because it involved mashing grain like normal, then just letting it set on the kitchen counter to spontaneously ferment. This means that wild yeast and bacteria, typically lactobacillus, were allowed to just start growing in there.
mmm beer mmm...