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.
