Barleywine-Style Ale

Bigfoot

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

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.

Available January – April

Malts

Caramelized malts, Two-row Pale

Hops

Cascade, Centennial, Chinook

Yeast

Ale Yeast

Brewing is as much art as science, and all beer specifications and raw materials are subject to change at our brewers' creative discretion.

View our beer allergen info.

Stats
Nutrition

9.6^% Alcohol by Volume

90 Bitterness Units

22.5^° Original Gravity

6.5^° 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.

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