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Barleywine-Style Ale

Bigfoot

Extreme in the ’80s and a force of flavor today.

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The Details

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.

Malts

Malts

Two-row Pale, Caramelized malts

Hops

Hops

Cascade, Centennial, Chinook

Yeast

Yeast

Ale Yeast

9.6% Alcohol by Volume
90 Bitterness Units
23.0° Original Gravity
6.0° Finishing Gravity
318 Calories
30.7g Carbohydrates
2.2g Proteins

A Beast to Brew

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Better with Time

Choosing Beers to Cellar

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.