Bigfoot® Barleywine Style Ale

Celebration® IPA Hoptimum® Triple IPA

Bigfoot® Barleywine Style Ale

Our cult-classic beast of a barleywine.

Bigfoot is a beast of a beer, brimming with bold flavors of bittersweet malt and heaps of aggressive whole-cone Pacific Northwest hops. First introduced in the winter of 1983, Bigfoot is a cult-classic beer brewed in the barleywine style, meaning a strong, robust, bruiser of a beer with the refined intensity of a wine. Bigfoot is prized by beer collectors for its supreme cellarability. Under the proper conditions, it can age like a fine wine, developing new flavors and character as it matures in the bottle. Each new release or “expedition” is vintage dated. Collect your own and see the flavors develop and progress.


  • Alcohol Content 9.6% by volume
  • Beginning gravity 23.0° plato
  • Ending Gravity 6.0° plato
  • Bitterness Units 90


  • Yeast Ale yeast
  • Bittering Hops Chinook
  • Finishing Hops Cascade, Centennial, Chinook
  • Malts Two-row Pale, Caramel

Food Pairing

  • Cuisine Bread Pudding, Mission Figs, Medjool Dates
  • Cheese Pungent Blue Cheese

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

  • Bigfoot Brewing

  • Aging Beer

    Most beer should be consumed as fresh as possible to experience the bright flavors and complexity the brewer intends. Occasionally, though, some styles of beer will progress and improve with a bit of age—not unlike a fine wine. Beers that are high in alcohol, have a moderate amount of roasted grains, use a wild yeast, are barrel-aged, and are bottle conditioned are prime candidates for aging. Over time, gradual oxidation changes the flavors of the beer, adding notes of sherry or port wine and smoothing out harsh alcohol flavors. Vintage beers should be stored in a dark place with a cool and constant temperature for best results. Barleywines and Imperial Stouts are great candidates for aging, and both Bigfoot and Narwhal will progress in the bottle for years.

  • Dry Hops

    We work hard to get strong hop flavors into our beers and one of the ways we do that is through dry hopping. Dry hopping refers to the addition of whole-cone hops to the fermentation tanks. The addition of hops to cold beer allows the aromatic oils and resins to infuse the beer with flavor and aroma without adding any additional bitterness.

  • Open Fermentation

    Most beer is made in tall, cylindrical fermentation tanks. Some beers, however, just can’t be confined. Beers that feature unique yeast character just won’t behave like the others. These beers thrive in traditional open fermenters—steel tanks, open at the top to allow the yeast to breathe, live and be happy. The yeast reacts differently when given this free-range alternative, producing depth, character and flavor.