Bigfoot Barleywine Style Ale
The annual Sierra Nevada winter monster — aggressively hopped with a thick caramel malt backbone. Born 1983, it defined American barleywine. Cellaring for 5–10 years smooths the hops into a toffee-laced, vinous masterpiece.
Old Foghorn Barleywine
America's first modern barleywine (1975) — brewed with a massive quantity of whole hops and the largest malt bill in Anchor's lineup. Toffee, dark fruit, and pine resin, with a warmth that lingers long after the last sip.
Utopias
Illegal in 15 US states due to its ABV. Aged in Cognac, Sherry, Scotch, and bourbon barrels over years. Served at room temperature like a spirit — dark cherry, vanilla, and maple syrup in a liquid that barely qualifies as "beer."
120 Minute IPA
The world's highest-ABV IPA — fermented with Champagne yeast to push past normal beer limits. Tastes more like boozy fruit nectar than a traditional IPA. Continuously hopped for two hours and then dry-hopped for another month.
Vintage Ale
Released annually since 1997, each vintage uses different malt and hop combinations. Aged in the cellar, it evolves into dried fruit, toffee, and sherry over years. A rare English barleywine tradition kept alive by one of London's great breweries.
Hibernation Ale
Denver's winter warmer — an American strong ale with big caramel malt character and a complex hop profile. Ages beautifully; vintage bottles from the cellar develop vinous, dried-fruit qualities. One of Denver's most celebrated craft seasonals.
Thomas Hardy's Ale
Created in 1968 to honour the centenary of Thomas Hardy's novel "The Trumpet Major." Described in the book as "the most beautiful beer in Dorset." Each bottle is individually numbered and designed to be cellared 25 years. A living piece of English brewing history.