Northeast of Bozeman, the Bridger Bowl Ski Area has 75 runs spread over 2,000 acres that are served by 8 lifts accessing a maximum vertical descent of 2,600 feet. The Bridger Bowl Ski Area is a private, non-profit ski area. It has an average annual snowfall of 350 inches.
Get ready for for snowboarding steep chutes, couloirs, glades and gullies. Strap one on and hike up The Ridge but be prepared for crazy chutes. From the top of the Ridge, try the Schlasman zone which is known for cliffs and couloirs along with powdery steeps. The new Schlasman Lift now provides access to plenty of ungroomed extreme terrain, but make sure you have your avi transceiver.
For another 600 feet of vertical, on big pow days, hike on over Bridger Gully to shred the Apron or from the top of the PK lift, hike up to the Fingers Chutes. If you are looking for some real challenge, keep in mind that Bridger Bowl has an open gate policy for you to explore some backcountry terrain.
The newer Bridger Lift that provides access to an uninterrupted 1,500 foot vertical drop. The newer Schlasman Lift which provide access up to The Ridge in case you do not feel like the hike.
When you are ready from some apres ski action, check out the Haufbrau. Back in Bozeman, head over to the Montana Ale Works or the Rocking R Bar.
To reach the snowboarding at Bridger Bowl Ski Area from downtown Bozeman, head east on Rousse Ave (aka SR86 & Bridger Canyon Road) for 16 miles.
Overall, Bridger Bowl Ski Area is the 3rd most popular snowboard & freeride destination of all 11 snowboarding resorts in Montana.
Local Contacts: Bridger Bowl Ski Area (406) 587-2111; Central Reservations (406) 587-2111; Montana Visitors (800) 847-4868; Avalanche Report (406) 587-6981.
Best Season: Dec. - Mar.
Average Difficulty: Difficult
Base Camp: Silver Forest Inn (406) 587-2111; Blue Sky Motel
Luxury Loding: Lehrkind Mansion Bed And Breakfast, Boseman
Breakfast Restaurant: Western Cafe, Bozeman
Reference Source: click here https://bridgerbowl.com/
GPS: 45.817519, -110.896787
Date Published: 1/5/2016
Date Updated: 1/29/2019
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