In May, Upland Brewing Company will release of six of its sour ales: Persimmon, Blueberry, Pawpaw, Peach (Secret Barrel Society), Phyllis Round 2 (Secret Barrel Society Exclusive), and The Spontaneous Project (Secret Barrel Society Exclusives).
To enter visit www.uplandsours.eventbrite.com
You must specify your preferred pick-up location (Bloomington Brewpub or Indianapolis Tasting Room in Broad Ripple) at the time of entry, and pickup locations cannot be changed after a reservation request has been made.
Lottery winners will be randomly drawn and notified via email by noon Monday the 16th and can purchase the sour ale(s) they selected at their preferred pickup location from May 25th through June 8th. Sour Ale Program director, Caleb Staton, will be leading tours Saturday, May 28th at 3 and 4 pm. Reservations are suggested for tours and can be made by emailing sours@uplandbeer.com.
If you can’t make the tours May 28th, don’t worry! Our Sour Brewery Tour Guides, will be lead tours every weekend and reservations are not required for these tours. Click here for regular sour brewery tour times.
Bottles may be picked up at the Bloomington Brewpub 11am-midnight Monday through Thursday, 11am-1am Friday and Saturday, and noon to midnight Sunday, or at the Indianapolis Tasting Room 4pm-10pm Monday through Thursday and noon to midnight Friday and Saturday. Please note the Indianapolis Tasting Room cannot sell carryout on Sunday, in accordance with Indiana state law. Each bottle will cost $25 plus applicable sales tax.
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Upland Brewing Company, Inc. is a Bloomington, Indiana-based brewery established in 1998 that specializes in handcrafted ales and lagers.
Fruited Lambics – Lambics have been made in Belgium for over 500 years, and we’re honoring this tradition by brewing our own Indiana version. Upland lambic-style sour ales are fermented by wild yeast and aged in oak casks for over a year which creates a tart, complex beer. We then add whole berries, giving the beer enticing aromas and flavors. Once the fruit has been added, the beer is bottle conditioned, which adds a zesty and refreshing carbonation. Upland lambic-style sour ales are the perfect drink to share with friends over a plate of good cheese and fresh fruit.
Pawpaw: Asiminia triloba, or Pawpaw, is the largest fruit bearing plant native to North America. Due to the lack of commercial cultivation and the quick perishable nature of the fruit, this highly prized forageable finds its way into regional dishes throughout the United States. Although known by many names, we proudly incorporated the Indiana Banana into our family of sour ales. This golden sour ale was created by aging Sour Reserve on fresh Pawpaw fruit from Indiana. Expect a flavor of soft tropical fruits with mild lactic acid tanginess. We recommend rosemary rubbed pork chops and dark chocolate to join this beer with other fellow dining companions.
A Barrel Named Phyllis (Secret Barrel Society Exclusive) : Phyllis is a very special barrel in our sour program, donated to us by our friends at Oliver Winery. The second batch in Phyllis is a blend of our foundational beer, Basis, and our dark wild ale, Darken, aged on black currants and espresso. Enjoy rich coffee notes from course ground espresso melded with juicy fruit flavors and a pronounced pucker from the blend of sour beers.
The Spontaneous Project (Secret Barrel Society Exclusive): Ambient microorganisms are floating around us all of the time. In The Spontaneous Project, we have barrel aged beer with select naturally occurring local microflora, collected from some of our favorite remote places in Monroe County in the spring of 2015.
Quarry: The results of fermentation with agents collected from the Woolery Mill in Bloomington. This straw colored sour ale has aromas of strawberry lemonade and wild yeast character. Dry, tart, and cider flavors with hints of tropical fruits.
Sky: The results of fermentation with agents collected at The Scenic View Property above Lake Monroe. Barnyard aromas and slight fresh leather around a sour nose. Earthy and fruity flavors, with a dry and tart finish.
Forest: The results of fermentation with agents collected from the Hickory Ridge Tower, the last fire tower in the Hoosier National Forest. Perry aromas with hints of barnyard. Cidery flavors with a crisp lactic tartness.
Creek: This bottle holds the results of fermentation with agents collected along the bank of Bean Blossom Creek. Tropical fruits and wild yeast aromas. Lemon and white wine flavors with dry tart finish.
Click here for more information on our Secret Barrel Society.
Join us for the Grand Opening of our new sours facility on May 21 at 6pm. Click here to RSVP.
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