Keep your eyes peeled for 
Fruited Sour Ales
Upland makes eight styles of fruited sour ale: Strawberry, Raspberry, Peach, Cherry, Blackberry, Blueberry, Kiwi, and Persimmon, each with its own unique flavors and aromas.
Upland follows traditional lambic brewing practices in order to make our versions of this unique beer style as true as possible. A turbid mash of boiled, unmalted wheat is conducted before mashing in with a balance of pilsner and pale malts. Unlike the common infusion mashing technique used to produce most lagers and ales, this method allows the yeast, primarily Brettanomyces, and lactic bacteria to feed on a more diverse sugar and dextrin (low-weight carbohydrates) content. After a long kettle boil, the mixture is hopped with 3 year old Hallertauer that has lost most of its alpha acid content, creating a beer with minimal bitterness while retaining the preservative qualities of hops.
Our sour ales are fermented with a combination of yeast and bacteria selected to create a strong, pleasant tartness and are aged in white oak casks for over a year while the sour and acidic qualities slowly develop. Once the right sour profile has been achieved, we add fruit, which prompts a second fermentation and adds another layer to the already complex flavors and aromas of the beer. We continue aging the beer for several more months in the barrel and, finally, bottle condition it for several weeks to achieve a fresh, zesty carbonation.
Because of the time and care spent crafting our sour ales, we release batches only a few times a year. Stay tuned to our website to find out when the next release will be!
