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Bigfoot is a beast of a beer, packed with bittersweet malt and heaps of aggressive whole-cone Pacific Northwest hops. First introduced in the winter of 1983, Bigfoot is a cult-classic brewed in the barleywine style—strong and robust with the refined intensity of a wine. Bigfoot is prized by beer collectors for aging in cellars. Under the proper conditions, it can develop enticing new flavors and character as it matures in the bottle. Each new release or “expedition” is vintage dated. Collect your own and savor the evolving flavors.
Most beer we drink fresh to experience the bright, complex flavors. Some styles of beer, though, improve with a bit of age—not unlike a fine wine. Prime candidates include beers that are high in alcohol (e.g. Bigfoot Barleywine) and those with a moderate amount of roasted grains (e.g. Narwhal Imperial Stout). Over time, oxygen sneaks into bottles and changes beer flavors, adding notes of sherry or port wine and smoothing out harsh alcohol flavors. For the best results, vintage beers should hibernate in cool, dark places.