Bigfoot Brewhouse

Merry Christmas, One and All!!!

Endangered Species Series is about to drop any day now. As an insight into these beasts, they will all be one off concoctions brewed in the interim while Bigfoot gets aclimated to his new forests. These may be repeated, but onlyba limited quantity at a time. So savor it, share it, or cellar it, that might be the last you ever get...

NEW BEERS ON THE WAY!! We are currently redeveloping a few past brews in the ever involving hunt for perfection. Mandi Went Black is done fermenting and has now gone into aging on Madagascar Bourbon vanilla beans, we will see her again in 6 months. Lazy Haze will be brewed again very soon, and very soon again after that, as it is a super sessionable and "quick to keg," along with a new recipe, AGRO. AGRO will be an Imperial IPA clocking in at 9% abv with 100+ IBU, all of that, aged on oak. It's massive late kettle hoppiness should be rounded out by a short aging on medium toast french oak. Very Excite! We look forward to wrecking your palates with this one ^_____^ Keep huntin', folks!

'Lou's Booze' has taken a quite different route, than what is the norm here at BFBH. We are making it our FIRST SOUR! Right now its sitting at 11% ABV and tastes of caramel and trappiste spices, with a slight hoppiness on the belch. Yet it still has so much sugar left to eat up, we thought, hey, why not let another microbe in on the sexy action; His name is Brett. Brettanomyces, along with a host of other bacteria, are the magic that make Belgian Lambics and sour beers have, ...well, sourness. Its adds a tart profile to the beer, while also eating the extra sugars left in it. If all ends up the way we plan, you will be drinking a 15% Soured Barleywine that has been aged on reclaimed bourbon barrel staves, that have been soaked in chardonnay for the last few months, for close to 6 months. With age comes wisdom, they say, but they never brewed beer. See more

Lou's Booze is at 1.040 after two weeks. Even though it's clicking in at close to 11% ABV, it still has a few percent to climb to reach its goal of 13%+!! Time is the key, but gotta hand it to Fullerton's native yeast for powering through those sugars. Gonna be a great one, I can already see it.

Don't be jealous.

Looky what just came in!! So stoked to have some easily recognizable bottles in the cooler/fridge/hand very soon!!!!

We like producing quality products for you to imbibe. That is why the 'Foots will be hand toasting, hand cutting and scraping whole coconuts for the Midnight Macaroon. You are welcome

The design is out for our custom bottle caps!! Look for some soon!

Thanks for your support, and even though we are in the financing phase, Bigfoot still steps out of the woods to concoct deliciousness. Oh, and check out our digits, (657)333-BIG1