Side Trail Series — Juiced in Time is a New England-style IPA that’s absolutely dripping with ripe tropical fruit and bold juicy citrus flavors. Wheat and oats were added to the malt profile along with a special mineral treatment to the water to create body and smooth texture. Virtually all the hops were reserved for after the boil to minimize bitterness and amplify flavor and aroma. From the glowing orange appearance to the soft creamy mouthfeel and delicate sweetness, this beer is
everything delicious about tropical fruit juice embodied in a dangerously drinkable IPA.

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A pre-Prohibition style German lager brewed from a 1902 recipe from the original Terre Haute Brewing Co. in Southern Indiana. Refreshingly light pilsner body with some sweet complexities given off by the corn malt used in this recipe make this the perfect summer lager.

2013 Indiana Brewers Cup Silver Medal Winner

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Upland Wheat Ale is a classic rendition of the Belgian Witbier (white beer) style. We brew it with organic coriander and orange zest to be light on the tongue and refreshingly tart. In the tradition of the Belgian Wit style, Upland Wheat Ale is unfiltered, creating a cloudy, golden appearance and satisfying mouthfeel.

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classic, well-balanced, crisp & malty with 7 hop additions

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fragrant citrus character brewed with Cascade, Simcoe, & Mosaic hops

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malty with notes of chocolate & coffee

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We’re always excited to get interesting barrels for aging Teddy Bear Kisses. Needless to say, we were thrilled for the opportunity to get 4 Breakfast Magpie Mead barrels from New Day Craft. Breakfast Magpie’s espresso and raspberry flavors compliment Teddy Bear Kisses perfectly. Chocolaty, fruity, oaky, and coffee; you’ll consider it one of your life’s true regrets if you miss out on this extremely exclusive release.

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Bourbon Barrel Aged Imperial Stout with Cacao & Peppermint

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Two of Tarts is a tropical gose that delivers vibrant flavors and aromas of passion fruit and mango with hints of zesty lemon. Its refreshing acidity is rounded out by a hint of salt. The result? A dry, crisp finish that’s sure to make a doubly pleasant citrus impression.

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We made a S’Mores TBK a few years back and it was good, but we knew we could do even better. This year we applied all that we learned from last attempt and went all out. This beer has a modified grain bill, lactose and cinnamon to help accentuate graham, marshmallow, and chocolate flavors. But we didn’t stop there! We aged this beer on a mountain of cacao nibs, then let it marinate in fresh Bourbon barrels. After months of barrel aging, we added real vanilla beans, more cinnamon chips, and even more chocolate to give it loads of S’Mores flavor. Even though we have added a ton of extra ingredients, S’Mores TBK still allows the base beer flavor to be respectfully present. This ain’t no pastry stout. We tried hard to balance all the extra flavors while being true to the Teddy Bear Kisses flavor that has garnered us so many loyal followers. This may be our boldest Teddy Bear Kisses variant yet; we can’t wait to unleash it on the world!

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A dark and robust beer brewed in the traditional stout method. Teddy Bear Kisses features an abundance of dark malts and high alpha hops for a powerful impact of roast, chocolate, and sweet bitterness. The lucky few who cuddle up to a warming session with Teddy Bear Kisses sense the velvety malt character, balanced bitter intensity, and soothing chocolate notes created by long aging on fair trade cocoa nibs. Teddy Bear Kisses will make you feel warm and happy inside, but it’s definitely not your childhood cuddle toy.

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The sensation of biting into a fresh apricot was the muse for the final release in Upland’s 2018 Tart Series. Modern Tart’s generous amounts of apricot compliment the refreshing tartness of a kettle sour. Adding a small amount of lactose (milk sugar) into the kettle balances the acidity, in contrast, creating a subtle sweetness that captures the essence of fresh fruit. The final result boasts vibrant tropical flavors thanks to a backdrop of Citra and Mosaic hops. Pouring hues of golden yellow, Modern Tart keeps fruit in focus ensuring each can is fresh on display.

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Our seltzers begin with a blend of natural sugars and fruit juices fermented with our house ale yeast to develop the same fermentation-derived flavors that add complexity and richness to our beers. A special blend of yeast nutrients as well as nutrients from the fruit allow for a healthy fermentation that does not need to be filtered to remove off flavors that would normally be produced at this stage. Because we formulate our recipes to be naturally low in alcohol we have no need to water them down after fermentation. Prior to packaging, we blend in a 10% portion of oak-fermented, oak-aged wild ale produced at the Wood Shop, our sour ale facility.

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Our seltzers begin with a blend of natural sugars and fruit juices fermented with our house ale yeast to develop the same fermentation-derived flavors that add complexity and richness to our beers. A special blend of yeast nutrients as well as nutrients from the fruit allow for a healthy fermentation that does not need to be filtered to remove off flavors that would normally be produced at this stage. Because we formulate our recipes to be naturally low in alcohol we have no need to water them down after fermentation. Prior to packaging, we blend in a 10% portion of oak-fermented, oak-aged wild ale produced at the Wood Shop, our sour ale facility.

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Blackberry is fermented by wild yeast and aged in oak casks for nearly a year, which creates a tart, complex beer. We then add whole blackberries grown in Indiana giving the beer enticing aromas and flavors. The beer is bottle conditioned, which adds a zesty and refreshing carbonation. Upland Blackberry is the perfect drink to share with friends over a plate of good cheese and fresh fruit.

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Oak & Red pours a luscious copper color with red highlights. Jammy grape aromas permeate, with hints of charred oak and petite sourness. Upon sipping, the drinker experiences full red grape flavors, balanced by tartness and complexity from blended beer selection. Finish is mildly sweet, with lingering Catawba juiciness.

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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. We have released our Terrior Series for a few years now. The Chambourcin grape is grown in Indiana by wine makers for dry reds and rose’. We have used Chambourcin in our Oak and Rose’ and Oak Timbre, which has only used Basis in the blending process. With the nice tannins that come from the skins of the Chambourcin grape we thought it would pair well with our flanders red style base beer.

Devined pours a deep red to ruby in color and has aromas of red wine, dried fruit, cherry and fig. The flavor is malty with red wine, lemon, cherry, dark fruit with a medium bodied tart finish.

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After meeting Head Brewer Tim Gormley of Burial Beer Co. in Asheville, NC, we knew right away we had common interests. Using our shared love for artisanship and traditional methods in sour brewing, we brewed Uncoil, a complex and funky barrel-aged sour ale.

We fermented local malts from Sugar Creek Malt Co. with Brettanomyces in our oak foudres before aging for six months in our house barrels. After blending with our lambic-style sour ale, Basis, we added German hops for a subtle hop presence. Golden in appearance, notes of apple and pear are complemented by a tart, dry finish.

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Darken pours with light brown color and hues of amber. Aromas of licorice, ginger, cherry and mild notes of pepper rise from the effervescent sour ale.

Approachably tart, more flavors of spice and fruit meld with light hints of caramel and chocolate. Darken has a medium-low body, with a dry spicy finish.

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This collaboration began as a shared vision. A passion for Belgian Ales, love of the Midwest, and commitment to sustainability brought us together with our friends at Taxman Brewery to make Extension. To bring it to life, we brewed Taxman’s Tripel, a swaggery Belgian-style ale, with orange zest, coriander and lemon, in Upland’s Wood Shop Sour Brewery. After the primary fermentation in our foedre it aged it in our barrels for 6 months. Next, we blended it with 18-month aged Basis, resulting in a dry, fruity ale with low tartness and subtle spice character. We imagine it’s what liquid gold tastes like.

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Oak & White has zesty carbonation, with the appearance of light straw in the glass. White wine aromas dominate, tempered with hints of tart, tropical and fruity notes. Flavors of white wine continue upon tasting, with a sour beer character complimenting the tropical notes of the selected grape. Finish is dry, with petite grape notes.

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barrel-aged sour blonde ale with tropical notes

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barrel-aged on local chambourcin grapes, jammy with notes of strawberry & pear

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barrel-aged & dry-hopped with eureka & citra

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Side Trail Series — Juiced in Time is a New England-style IPA that’s absolutely dripping with ripe tropical fruit and bold juicy citrus flavors. Wheat and oats were added to the malt profile along with a special mineral treatment to the water to create body and smooth texture. Virtually all the hops were reserved for after the boil to minimize bitterness and amplify flavor and aroma. From the glowing orange appearance to the soft creamy mouthfeel and delicate sweetness, this beer is
everything delicious about tropical fruit juice embodied in a dangerously drinkable IPA.

Less Info ▴

A pre-Prohibition style German lager brewed from a 1902 recipe from the original Terre Haute Brewing Co. in Southern Indiana. Refreshingly light pilsner body with some sweet complexities given off by the corn malt used in this recipe make this the perfect summer lager.

2013 Indiana Brewers Cup Silver Medal Winner

Less Info ▴

Upland Wheat Ale is a classic rendition of the Belgian Witbier (white beer) style. We brew it with organic coriander and orange zest to be light on the tongue and refreshingly tart. In the tradition of the Belgian Wit style, Upland Wheat Ale is unfiltered, creating a cloudy, golden appearance and satisfying mouthfeel.

Less Info ▴

classic, well-balanced, crisp & malty with 7 hop additions

Less Info ▴

fragrant citrus character brewed with Cascade, Simcoe, & Mosaic hops

Less Info ▴

malty with notes of chocolate & coffee

Less Info ▴

We’re always excited to get interesting barrels for aging Teddy Bear Kisses. Needless to say, we were thrilled for the opportunity to get 4 Breakfast Magpie Mead barrels from New Day Craft. Breakfast Magpie’s espresso and raspberry flavors compliment Teddy Bear Kisses perfectly. Chocolaty, fruity, oaky, and coffee; you’ll consider it one of your life’s true regrets if you miss out on this extremely exclusive release.

Less Info ▴

Bourbon Barrel Aged Imperial Stout with Cacao & Peppermint

Less Info ▴

Two of Tarts is a tropical gose that delivers vibrant flavors and aromas of passion fruit and mango with hints of zesty lemon. Its refreshing acidity is rounded out by a hint of salt. The result? A dry, crisp finish that’s sure to make a doubly pleasant citrus impression.

Less Info ▴

We made a S’Mores TBK a few years back and it was good, but we knew we could do even better. This year we applied all that we learned from last attempt and went all out. This beer has a modified grain bill, lactose and cinnamon to help accentuate graham, marshmallow, and chocolate flavors. But we didn’t stop there! We aged this beer on a mountain of cacao nibs, then let it marinate in fresh Bourbon barrels. After months of barrel aging, we added real vanilla beans, more cinnamon chips, and even more chocolate to give it loads of S’Mores flavor. Even though we have added a ton of extra ingredients, S’Mores TBK still allows the base beer flavor to be respectfully present. This ain’t no pastry stout. We tried hard to balance all the extra flavors while being true to the Teddy Bear Kisses flavor that has garnered us so many loyal followers. This may be our boldest Teddy Bear Kisses variant yet; we can’t wait to unleash it on the world!

Less Info ▴

A dark and robust beer brewed in the traditional stout method. Teddy Bear Kisses features an abundance of dark malts and high alpha hops for a powerful impact of roast, chocolate, and sweet bitterness. The lucky few who cuddle up to a warming session with Teddy Bear Kisses sense the velvety malt character, balanced bitter intensity, and soothing chocolate notes created by long aging on fair trade cocoa nibs. Teddy Bear Kisses will make you feel warm and happy inside, but it’s definitely not your childhood cuddle toy.

Less Info ▴

The sensation of biting into a fresh apricot was the muse for the final release in Upland’s 2018 Tart Series. Modern Tart’s generous amounts of apricot compliment the refreshing tartness of a kettle sour. Adding a small amount of lactose (milk sugar) into the kettle balances the acidity, in contrast, creating a subtle sweetness that captures the essence of fresh fruit. The final result boasts vibrant tropical flavors thanks to a backdrop of Citra and Mosaic hops. Pouring hues of golden yellow, Modern Tart keeps fruit in focus ensuring each can is fresh on display.

Less Info ▴

Our seltzers begin with a blend of natural sugars and fruit juices fermented with our house ale yeast to develop the same fermentation-derived flavors that add complexity and richness to our beers. A special blend of yeast nutrients as well as nutrients from the fruit allow for a healthy fermentation that does not need to be filtered to remove off flavors that would normally be produced at this stage. Because we formulate our recipes to be naturally low in alcohol we have no need to water them down after fermentation. Prior to packaging, we blend in a 10% portion of oak-fermented, oak-aged wild ale produced at the Wood Shop, our sour ale facility.

Less Info ▴

Our seltzers begin with a blend of natural sugars and fruit juices fermented with our house ale yeast to develop the same fermentation-derived flavors that add complexity and richness to our beers. A special blend of yeast nutrients as well as nutrients from the fruit allow for a healthy fermentation that does not need to be filtered to remove off flavors that would normally be produced at this stage. Because we formulate our recipes to be naturally low in alcohol we have no need to water them down after fermentation. Prior to packaging, we blend in a 10% portion of oak-fermented, oak-aged wild ale produced at the Wood Shop, our sour ale facility.

Less Info ▴

Blackberry is fermented by wild yeast and aged in oak casks for nearly a year, which creates a tart, complex beer. We then add whole blackberries grown in Indiana giving the beer enticing aromas and flavors. The beer is bottle conditioned, which adds a zesty and refreshing carbonation. Upland Blackberry is the perfect drink to share with friends over a plate of good cheese and fresh fruit.

Less Info ▴

Oak & Red pours a luscious copper color with red highlights. Jammy grape aromas permeate, with hints of charred oak and petite sourness. Upon sipping, the drinker experiences full red grape flavors, balanced by tartness and complexity from blended beer selection. Finish is mildly sweet, with lingering Catawba juiciness.

Less Info ▴

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. We have released our Terrior Series for a few years now. The Chambourcin grape is grown in Indiana by wine makers for dry reds and rose’. We have used Chambourcin in our Oak and Rose’ and Oak Timbre, which has only used Basis in the blending process. With the nice tannins that come from the skins of the Chambourcin grape we thought it would pair well with our flanders red style base beer.

Devined pours a deep red to ruby in color and has aromas of red wine, dried fruit, cherry and fig. The flavor is malty with red wine, lemon, cherry, dark fruit with a medium bodied tart finish.

Less Info ▴

After meeting Head Brewer Tim Gormley of Burial Beer Co. in Asheville, NC, we knew right away we had common interests. Using our shared love for artisanship and traditional methods in sour brewing, we brewed Uncoil, a complex and funky barrel-aged sour ale.

We fermented local malts from Sugar Creek Malt Co. with Brettanomyces in our oak foudres before aging for six months in our house barrels. After blending with our lambic-style sour ale, Basis, we added German hops for a subtle hop presence. Golden in appearance, notes of apple and pear are complemented by a tart, dry finish.

Less Info ▴

Darken pours with light brown color and hues of amber. Aromas of licorice, ginger, cherry and mild notes of pepper rise from the effervescent sour ale.

Approachably tart, more flavors of spice and fruit meld with light hints of caramel and chocolate. Darken has a medium-low body, with a dry spicy finish.

Less Info ▴

This collaboration began as a shared vision. A passion for Belgian Ales, love of the Midwest, and commitment to sustainability brought us together with our friends at Taxman Brewery to make Extension. To bring it to life, we brewed Taxman’s Tripel, a swaggery Belgian-style ale, with orange zest, coriander and lemon, in Upland’s Wood Shop Sour Brewery. After the primary fermentation in our foedre it aged it in our barrels for 6 months. Next, we blended it with 18-month aged Basis, resulting in a dry, fruity ale with low tartness and subtle spice character. We imagine it’s what liquid gold tastes like.

Less Info ▴

Oak & White has zesty carbonation, with the appearance of light straw in the glass. White wine aromas dominate, tempered with hints of tart, tropical and fruity notes. Flavors of white wine continue upon tasting, with a sour beer character complimenting the tropical notes of the selected grape. Finish is dry, with petite grape notes.

Less Info ▴

barrel-aged sour blonde ale with tropical notes

Less Info ▴

barrel-aged on local chambourcin grapes, jammy with notes of strawberry & pear

Less Info ▴

barrel-aged & dry-hopped with eureka & citra

Less Info ▴