This brew comes from Big Muddy Brewing in Murphysboro, Illinois. The brewery is named after the Big Muddy River which is, you guessed it, big and muddy. Or, at least it seems to be so if the Wikipedia article is to be trusted. I’ve never been there so I have to take their word for it. There’s a lot of questions I have for these guys without any real answers to be found. Like, why a Sasquatch? If you asked most people where they imagine big foots (feets?) to be found, I doubt Illinois would be near the top of their lists. The website is rather devoid of facts about the brewery leaving more questions then answers. It’s also devoid of mentioning this root beer, which is another question I have for them. The wonderful Vince sent this my way, proving once again why he is such an invaluable asset to the root beer community.
The Body is sweet and crisp with a rich honey flavor and some sarsaparilla undertones in a Barq’s-y sort of way. There’s an adequate Bite from spices that is accentuated by an interesting effervescent mouthfeel. The Head is tall but fizzes away too quickly. The Aftertaste is some nice honey.
Pretty good. I like that bubbly effervescent mouthfeel. Quite unique. But, it just doesn’t quite do it for me. There’s nothing really wrong with this. It just doesn’t impress me like a Seal of Approval brew should. See how it rates against other root beers.
In 1929 the great depression began. A man by the name of Frank Duffy, who didn’t know how to use apostrophes correctly, began selling a root beer. His mascot was the Duffys’ Elf for no discernible reason. But he was not the only man to do so that year. So did the folks who made 
The second root beer of the Oak Creek Barrel Aged offering. This one’s a blonde root beer, one of the rarest forms of root beer I’ve ever encountered. Only two before this. Interestingly one of those also had a “creek” in the name, which surely can’t be a coincidence… This boasts on the label to be made with “25% brown sugar, 75% real sugar”. Now I think brown sugar is plenty real, especially since it’s just less refined. I get what they’re trying to say, but let’s not be calling brown sugar not real sugar. Saying regular or normal sugar also would seem a bit odd, so, they should change it to say “white sugar”. There I gave them some free marketing advice. Look at how kind I’m being. And why wouldn’t I be. This stuff is good. 
