Upland Beer
Upland Sour Public Lottery: January, 2015
On January 29th, Upland Brewing Company (Bloomington, IN) will open up an online lottery for the purchase of five sour ales. Winners can purchase 2 bottles of each style. Details on the five styles are in the gallery below.
The five releases include: Upland Blueberry Lambic, Dantalion Dark Wild Ale, Blackberry Lambic, Vinosynth White, Vinosynth Red.
The lottery opens up at 12 noon, EDT and ends February 5th, 2015. Bottles are $25 dollars each, and must be picked up at the specified location by March 4th.
Click images below for descriptions.
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- Dantalion is our demonically named sour ale based on the Oud Bruin beer style. Medium brown in color, Dantalion has hints of chocolate, Munich malts, and rye. We also incorporate a spice blend containing ginger, coriander, star anise, grains of paradise, and black pepper to create a gentle halo of spice character. The beer is fermented on the same selection of yeasts and microbes as our base lambic, and aged for up to 8 months or more in white oak barrels.
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- Lambics have been made in Belgium for over 500 years, and we are honoring this tradition by brewing our own Indiana version. Upland lambics are fermented by wild yeast and aged in oak casks for over a year, which creates a tart, complex beer. We then add whole blueberries from Huber Orchard in Starlight, Indiana, giving the beer enticing aromas and flavors. The beer is bottle conditioned, which adds a zesty and refreshing carbonation. Upland lambic is the perfect drink to share with friends over a plate of good cheese and fresh fruit.
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- Our friends at Oliver Winery have had a hand in our Sour Ale program since the beginning. The first oak barrels acquired by Upland were purchased from Oliver. Now, many years later, we are excited to present this collaboration between friends that represents our Sour Program full circle. VinoSynth Red is a blend of 50% Sour Reserve and 50% Malefactor Flanders-style Red Ale aged on Catawba grapes. Catawba is a native North American variety, known for making jams and jellies, and distinctly juice, fruity, exotic wines. Malefactor was blended with Sour Reserve to develop more body, mild bourbon barrel character, and a layered acidity to complement the Catawba’s innate sweet, fruity notes.
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- Our friends at Oliver Winery have had a hand in our Sour Ale program since the beginning. The first oak barrels acquired by Upland were purchased from Oliver. Now, many years later, we are excited to present this collaboration between friends that represents our Sour Program full circle. VinoSynth White is 100% Sour Reserve aged on locally grown Vidal Blanc grapes. Vidal Blanc is a French varietal with hints of tropical fruit flavor, commonly utilized to develop ice wines. Our Sour Reserve lends itself wonderfully to enveloping the acidity of the grape with notes of lactic acid, and allows the polite pineapple and grapefruit character of Vidal Blanc to shine on the palate.
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- We like sour. Made with real blackberries
Upland Champagne Velvet Cans Coming
Upland Beer Champagne Velvet cans are on the way. The pilsner was released in early 2013, meant to remind the beer drinker of what beers were like prior to prohibition in the United States (aka the dark times.)
Champagne Velvet, a German-inspired pilsner, was the flagship of the defunct Terre Haute Brewing Company. Upland is using Michigan Mobile Canning for the packaging.
Champagne Velvet is a Classic American Pilsner, reminiscent of what local beer tasted like before prohibition. The balance of corn and malted barley provides a golden straw color and subtle sweetness, reminding the drinker of a time when corn would be used to provide flavor and stability to beer. Cluster hops, the oldest variety grown in the United States, were used for bittering, and a late kettle addition of German Tettnang provides noble hop flavor and aroma. Grown in the southwest region of Germany where Anton Mayer was born before immigrating to the United States and taking over the Terre Haute Brewing Company, our choice of Tettnang hops are both a tribute to the man who would make Champagne Velvet’s original popularity possible while also adding a historically authentic ingredient to our recipe.
Style: Pilsner
Availability: 12oz bottles, Draft. Cans (Soon.) Year-round.
Image via the brewery
Upland Opening Public Lottery for Next Round of Sours
Upland Brewing Company (Bloomington, IN) will open the public lottery once again for the next round of sour ales.
Starting at 12 pm EDT on October 2nd, fans can join the lottery www.uplandsours.eventbrite.com (opens in new window). The lottery closes on October 9th. Winners will be notifed on October 13th.
Three sour offerings join this release:
Permission Slip: Collaboration with Jolly Pumpkin. A blend of two beers. 1st beer at Jolly Pumpkin, brewed with raw wheat and flaked oats and JP’s house yeast. Mosaic and Amarillo hop additions, all aged on Indiana persimmons. Beer #2, is Upland Sour Reserve, refermented for 3 months on fresh Dragonfruit.
Kiwi Lambic: Spontaneously fermented. Aged in oak casks for over a year. Whole kiwis are then added, then bottle conditioned.
Dantalion: Based on the Oud Bruin beer style. Includes a spice blend, ginger, coriander, star anise, grains of paradise, and black pepper. Fermented with the same yeasts and microbes as the base lambic, and aged for up to 8 months or more in white oak barrels.
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- Upland lambics are fermented by wild yeast and aged in oak casks for over a year, which creates a tart, complex beer. We then add whole kiwis, giving the beer enticing aromas and flavors. The beer is bottle conditioned, which adds a zesty and refreshing carbonation. Kiwi Lambic is the perfect drink to share with friends over a plate of good cheese and fresh fruit.
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- Dantalion is our demonically named sour ale based on the Oud Bruin beer style. Medium brown in color, Dantalion has hints of chocolate, Munich malts, and rye. We also incorporate a spice blend containing ginger, coriander, star anise, grains of paradise, and black pepper to create a gentle halo of spice character. The beer is fermented on the same selection of yeasts and microbes as our base lambic, and aged for up to 8 months or more in white oak barrels.
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- A brand new collaboration beer with our friends at Jolly Pumpkin. Permission Slip is a unique blend of two base beers. The first beer, brewed at Jolly Pumpkin, features raw wheat and flaked oats for a soft mouthfeel, intrinsic flavors of JP’s house yeast, and aromatic Mosaic and Amarillo hop additions, all aged on Indiana persimmons. The second beer is Upland Sour Reserve, refermented for 3 months on fresh Dragonfruit. Blended together these beers create a melange of peach, apricot, and tropical fruit flavors with Belgian yeast character and polite lactic and acetic acid. Please enjoy with friends over grilled pineapple and pulled pork.
Upland Oktoberfest
Upland & New Belgium Team Up On Wild Collab
When Upland Brewing and New Belgium Brewing get together, you can be sure something funky will come out of it. Namely – Darksynth.
Darksynth is a blend of some special offerings from each collaborator’s repertoire:
New Belgium’s Oscar, an ale aged in the brewery’s oak foeders (60%)
Upland Dantalion Ale (American Wild Ale, Red Wine Barrels) (40%)
Raspberry Lambic (Oak Aged, Raspberries) (10%)
Upland/New Belgium Darksynth will be released in 750ml bottles, by Upland Brewing Co.
Style: American Wild Ale (w/ Raspberries. Wine Barrel Aged)
Availability: 750ml Bottles
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Read more: Collaborations
Upland Launches The Secret Barrel Society
Upland started their sour program with just four barrels in 2006. Today, the demand is completely overwhelming for the brewery. After trying a few different ideas for release methods of these highly sought after brews, Upland thinks they have the winning idea. The Secret Barrel Society.
Starting today, you can sign up for membership in the 2014 Secret Barrel Society. The program is limited to just 500 members. Each member will have a guaranteed reservation to eight sour releases next year. Every dollar from the program will go to building out a bigger sour program in the future. Capacity in the program will fund 95% of the future sour program.
Full details can be found at www.secretbarrelsociety.com.
Upland Brewing’s Gilgamesh Now Malefactor
Upland Brewing (Bloomington, IN) has renamed the epic sour ale Gilgamesh to Malefactor. The barrel aged Flanders style red ale is released once a year.
Continuing our adventure into the realm of sour ale brewing, we designed a recipe to create an Upland version of a traditional Flanders Red. Melding flaked maize into a turbid mash and adding Belgian candi sugar during a long kettle boil, we prepared this ale for epic proportions. We then incorporated wild yeasts and other acetic and lactic acid producing microorganisms for a year-long oak fermentation in bourbon barrels, which had previously been utilized to age beer. The journey was worth the hardships.
Style: Flanders Red Ale (Barrel Aged. Bourbon)
Availability: 750 ml bottles. Corked & Caged
Next Arrival: TBA
