Our Dragonfly India Pale Ale features seven hop additions to create a powerful hop profile. A solid malt base, however, tempers the bitter American hops, giving Dragonfly a balance not often found in this style. The end product is a well-balanced, malty beer with the crisp taste of hops and an exceptionally floral nose

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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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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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Campside has developed a loyal following with its showcase of the most interesting and effervescent American hops. Fragrant citrus and tropical character of late additions of Cascade, Simcoe, and Mosaic hops are supported by a moderate malt backbone and defined by balanced drinkability.

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Bad Elmer’s Porter is a medium-bodied beer, brewed with lot of roasted malt, giving it flavors of coffee, liquorice, and chocolate. This porter is characteristically dark but extremely smooth.

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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.

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Following the hop profile of our tried-and-true Dragonfly IPA as the backdrop, we added a hop never used by Upland before: Azacca. A mild grain bill showcases caramel notes & lets the hop characteristics shine. Pouring golden orange with no haze, aromas & flavors of classic pine & citrus are complemented by fruity notes of apple, pear, &
mango. A deceivingly light body for 8% abv finishing dry & crisp.

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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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Patio Cat is everyone’s favorite companion on long summer days. Lo-cal & sessionable, this summer ale boasts strong flavors of citrusy tropical
hops that are complemented by a succulent dose of guava. Always down for a chill sesh but definitely ready to run wild too, Patio Cat is thirst-quenching & refreshing with light body & minimal bitterness.

Less Info ▴

Our relationship with Bloomington-based Oliver Winery continues in this bottle of Oak & Rose. Ten years ago, we traded beer for barrels from the winery to create our first batches of sours-such as this one-on previously used, neutral, Oliver oak wine barrels. This blend of base sour blonde ale aged on Chambourcin grapes from Oliver’s Creekbemd Vineyard creates tart and sweet flavors reminiscent of dry rose wine. Beer and wine drinkers alike will love this creation.

Less Info ▴

Aged on our mildly tart base blonde sour ale, Peach is a fruited sour ale made with whole peaches locally sourced from Huber’s Orchard and Winery. Gold and straw colors shine upon pouring, with zesty amounts of carbonation. Fresh peach aromas meld with floral and wine-like notes. Wonderful peach flavors follow in the taste, accompanied by refreshing tartness. The finish is dry with mouthwatering tanginess and peach flavor.

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Persimmon was the first beer developed in the Upland Sour Ale Program to utilize a fruit from a native North American species of flora. A popular Midwestern delicacy, persimmons are commonly used to make puddings, dried or jammed for keeping, or simply eaten fresh when ripe. This year we decided to change things up a bit by aging the persimmons on a Sour brown ale with around 12% buckwheat. The brown ale lends a nutty, bready note that compliments the persimmon, turning this beer into something that resembles your grandmothers’ persimmon pudding.

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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.

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. 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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American Wild Ale w/ Cantaloupe, Oolong tea, and Jasmine.

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Crimson, formerly released as Malefactor (which was formerly released as Gilgamesh), is an American take on a Belgian Flanders-style Red Ale. Upland’s twist on this classic brewing style is aging the beer for eight months in previously used bourbon barrels rather than white oak, which contributes to a slightly higher ABV than most Upland sours, clocking in at 10%. Crimson pours a dark copper beer with hues of red and amber. Long fermentation reveals aromas of plum, red wine and cherry. The bourbon barrels add subtle notes of charred dark oak to this medium-bodied sour ale. Crimson finishes dry with notes of tanginess.

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Oak Brux is fermented with 100% brettanomyces bruxellensis yeast and aged four eight months in barrels made from no toast French oak heads and medium long toast American oak staves. Brett produces mild tartness and fruity esters, which blend with the oaky vanillans and pleasant funk character. We appreciate the simplicity of this pale, hazy,4.5% abv beer,as an example of the American craft beer movement.

Less Info ▴

One of the many benefits of a collaborations is that you get an outside perspective. So when our friend from Freigeist Brewery were in town, we started brainstorming ideas on a collaboration. Since Freigeist uses a lot of smoked malts and we use a lot of fruits we landed on a fruited smoked beer. Cavendish pours with light brown color and hues of amber. Aromas of licorice, banana, cherry as well as mild notes of pepper and smoke rise from the effervescent sour ale. Approachably tart, more flavors of spice and fruit meld with light hints of banana and smoke. Cavendish has a medium-low body, with a dry spicy 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 & traditional methods in sour brewing, we brewed UNCOIL, a KOMPLEX & 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 & PEAR are complemented by A TART, DRY FINISH.

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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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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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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 ▴

Aged on our mildly tart base blonde sour ale, Peach is a fruited sour ale made with whole peaches locally sourced from Huber’s Orchard and Winery. Gold and straw colors shine upon pouring, with zesty amounts of carbonation. Fresh peach aromas meld with floral and wine-like notes. Wonderful peach flavors follow in the taste, accompanied by refreshing tartness. The finish is dry with mouthwatering tanginess and peach flavor.

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Raspberry is a fruited sour ale that showcases the distinct fruit characteristics of whole fresh red raspberries melded with a mildly tart base of sour ale. It showcases a reddish hue with a pink foam that appears upon pouring and zesty amounts of carbonation. Fresh raspberry aromas meld with floral and wine-like notes. Its wonderful rich raspberry flavors follow in taste, accompanied by refreshing tartness. The finish is dry with mouthwatering tanginess and raspberry flavor.

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Sour Ale with Persimmon and PawPaw. Dry hopped with mosaic. Aged in second use persimmon and pawpaw barrels.

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Cherry is a barrel-aged fruited sour ale that showcases the distinct fruit characteristics of Montmorency cherries melded with a mildly tart base of sour ale. The beer pours with rich hues of red and pink foam, with zesty effervescence. Tart cherries dominate the aroma, with hints of wine and cider. Notes of cherry pie, lactic tartness and mild barnyard envelop the palate. Finish is dry, with lingering cherry fruitiness.

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Intense orange & lemon aroma, chamomile, coriander

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Basis is a tart, dry, and refreshing blond sour ale that serves as a base beer for many of our sours and is refreshing, crisp and delicious on its own. Aromas of fruit and funk are followed by tart and tropical flavors after aging in wine barrels for 3-6 months.

Less Info ▴

A composition of discovery.

Teaming up with our friends at The Bruery in Anaheim, CA, this barrel-aged sour ale was inspired by the idea of blending our two barrel-aged programs together. Golden Brue combines The Bruery recipe & house yeast strain with Upland’s lambic-style sour ale, Basis. A reminder that every friendship starts with what both parties bring to the table. After aging for four months in our oak barrels, we dry-hopped the batch with Eureka and Citra hops. Golden Brue boasts notes of citrus & pine that are complimented by subtle Belgian yeast characteristics. The finish is dry with a light tartness and golden appearance.

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After spending a weekend with our friends at Blackberry Farm Brewery foraging in the Smoky Mountains, we brought back several yeast specimens and isolated a few strains to begin the fermentation process. We collaborated with the Blackberry Farm brewers on a recipe to echo and enhance the unique characteristics of these yeast strains. Found is a delicate and tart wild ale that’s golden in appearance and brimming with lemon, clove & apple notes which are complemented by a dry and refreshing finish.

YEAST: Foraged Yeast From Blackberry Farm
MALT: Sugar Creek Malt, Pilsner, Red Wheat
HOPS: Tettnang

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Barrel-aged fruited brown aged on pawpaw, bananas, and spices. — This collaboration with our friends at Paradox Brewery began with a shared passion and an ambitious number of ingredients. The base beer is aged for 14 months and utilizes more varieties of malt than we ever have before. Using 11 spices total, the malt-forward blend is combined with banana & pawpaw for 2 more months creating a complex yet balanced character. Pouring a hazy hazel, aromas of caramel & spicy dominate with a hint of burnt sugar. Roasty and hints of molasses finish with notes of bananas & pawpaws.

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Our relationship with Bloomington-based Oliver Winery continues in this bottle of Oak & Rose. Ten years ago, we traded beer for barrels from the winery to create our first batches of sours-such as this one-on previously used, neutral, Oliver oak wine barrels. This blend of base sour blonde ale aged on Chambourcin grapes from Oliver’s Creekbemd Vineyard creates tart and sweet flavors reminiscent of dry rose wine. Beer and wine drinkers alike will love this creation.

Less Info ▴

Our Dragonfly India Pale Ale features seven hop additions to create a powerful hop profile. A solid malt base, however, tempers the bitter American hops, giving Dragonfly a balance not often found in this style. The end product is a well-balanced, malty beer with the crisp taste of hops and an exceptionally floral nose

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 ▴

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 ▴

Campside has developed a loyal following with its showcase of the most interesting and effervescent American hops. Fragrant citrus and tropical character of late additions of Cascade, Simcoe, and Mosaic hops are supported by a moderate malt backbone and defined by balanced drinkability.

Less Info ▴

Bad Elmer’s Porter is a medium-bodied beer, brewed with lot of roasted malt, giving it flavors of coffee, liquorice, and chocolate. This porter is characteristically dark but extremely smooth.

Less Info ▴

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 ▴

Following the hop profile of our tried-and-true Dragonfly IPA as the backdrop, we added a hop never used by Upland before: Azacca. A mild grain bill showcases caramel notes & lets the hop characteristics shine. Pouring golden orange with no haze, aromas & flavors of classic pine & citrus are complemented by fruity notes of apple, pear, &
mango. A deceivingly light body for 8% abv finishing dry & crisp.

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 ▴

Patio Cat is everyone’s favorite companion on long summer days. Lo-cal & sessionable, this summer ale boasts strong flavors of citrusy tropical
hops that are complemented by a succulent dose of guava. Always down for a chill sesh but definitely ready to run wild too, Patio Cat is thirst-quenching & refreshing with light body & minimal bitterness.

Less Info ▴

Our relationship with Bloomington-based Oliver Winery continues in this bottle of Oak & Rose. Ten years ago, we traded beer for barrels from the winery to create our first batches of sours-such as this one-on previously used, neutral, Oliver oak wine barrels. This blend of base sour blonde ale aged on Chambourcin grapes from Oliver’s Creekbemd Vineyard creates tart and sweet flavors reminiscent of dry rose wine. Beer and wine drinkers alike will love this creation.

Less Info ▴

Aged on our mildly tart base blonde sour ale, Peach is a fruited sour ale made with whole peaches locally sourced from Huber’s Orchard and Winery. Gold and straw colors shine upon pouring, with zesty amounts of carbonation. Fresh peach aromas meld with floral and wine-like notes. Wonderful peach flavors follow in the taste, accompanied by refreshing tartness. The finish is dry with mouthwatering tanginess and peach flavor.

Less Info ▴

Persimmon was the first beer developed in the Upland Sour Ale Program to utilize a fruit from a native North American species of flora. A popular Midwestern delicacy, persimmons are commonly used to make puddings, dried or jammed for keeping, or simply eaten fresh when ripe. This year we decided to change things up a bit by aging the persimmons on a Sour brown ale with around 12% buckwheat. The brown ale lends a nutty, bready note that compliments the persimmon, turning this beer into something that resembles your grandmothers’ persimmon pudding.

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. 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.

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. 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.

Less Info ▴

American Wild Ale w/ Cantaloupe, Oolong tea, and Jasmine.

Less Info ▴

Crimson, formerly released as Malefactor (which was formerly released as Gilgamesh), is an American take on a Belgian Flanders-style Red Ale. Upland’s twist on this classic brewing style is aging the beer for eight months in previously used bourbon barrels rather than white oak, which contributes to a slightly higher ABV than most Upland sours, clocking in at 10%. Crimson pours a dark copper beer with hues of red and amber. Long fermentation reveals aromas of plum, red wine and cherry. The bourbon barrels add subtle notes of charred dark oak to this medium-bodied sour ale. Crimson finishes dry with notes of tanginess.

Less Info ▴

Oak Brux is fermented with 100% brettanomyces bruxellensis yeast and aged four eight months in barrels made from no toast French oak heads and medium long toast American oak staves. Brett produces mild tartness and fruity esters, which blend with the oaky vanillans and pleasant funk character. We appreciate the simplicity of this pale, hazy,4.5% abv beer,as an example of the American craft beer movement.

Less Info ▴

One of the many benefits of a collaborations is that you get an outside perspective. So when our friend from Freigeist Brewery were in town, we started brainstorming ideas on a collaboration. Since Freigeist uses a lot of smoked malts and we use a lot of fruits we landed on a fruited smoked beer. Cavendish pours with light brown color and hues of amber. Aromas of licorice, banana, cherry as well as mild notes of pepper and smoke rise from the effervescent sour ale. Approachably tart, more flavors of spice and fruit meld with light hints of banana and smoke. Cavendish has a medium-low body, with a dry spicy 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 & traditional methods in sour brewing, we brewed UNCOIL, a KOMPLEX & 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 & PEAR are complemented by A TART, DRY FINISH.

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 ▴

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 ▴

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 ▴

Aged on our mildly tart base blonde sour ale, Peach is a fruited sour ale made with whole peaches locally sourced from Huber’s Orchard and Winery. Gold and straw colors shine upon pouring, with zesty amounts of carbonation. Fresh peach aromas meld with floral and wine-like notes. Wonderful peach flavors follow in the taste, accompanied by refreshing tartness. The finish is dry with mouthwatering tanginess and peach flavor.

Less Info ▴

Raspberry is a fruited sour ale that showcases the distinct fruit characteristics of whole fresh red raspberries melded with a mildly tart base of sour ale. It showcases a reddish hue with a pink foam that appears upon pouring and zesty amounts of carbonation. Fresh raspberry aromas meld with floral and wine-like notes. Its wonderful rich raspberry flavors follow in taste, accompanied by refreshing tartness. The finish is dry with mouthwatering tanginess and raspberry flavor.

Less Info ▴

Sour Ale with Persimmon and PawPaw. Dry hopped with mosaic. Aged in second use persimmon and pawpaw barrels.

Less Info ▴

Cherry is a barrel-aged fruited sour ale that showcases the distinct fruit characteristics of Montmorency cherries melded with a mildly tart base of sour ale. The beer pours with rich hues of red and pink foam, with zesty effervescence. Tart cherries dominate the aroma, with hints of wine and cider. Notes of cherry pie, lactic tartness and mild barnyard envelop the palate. Finish is dry, with lingering cherry fruitiness.

Less Info ▴

Intense orange & lemon aroma, chamomile, coriander

Less Info ▴

Basis is a tart, dry, and refreshing blond sour ale that serves as a base beer for many of our sours and is refreshing, crisp and delicious on its own. Aromas of fruit and funk are followed by tart and tropical flavors after aging in wine barrels for 3-6 months.

Less Info ▴

A composition of discovery.

Teaming up with our friends at The Bruery in Anaheim, CA, this barrel-aged sour ale was inspired by the idea of blending our two barrel-aged programs together. Golden Brue combines The Bruery recipe & house yeast strain with Upland’s lambic-style sour ale, Basis. A reminder that every friendship starts with what both parties bring to the table. After aging for four months in our oak barrels, we dry-hopped the batch with Eureka and Citra hops. Golden Brue boasts notes of citrus & pine that are complimented by subtle Belgian yeast characteristics. The finish is dry with a light tartness and golden appearance.

Less Info ▴

After spending a weekend with our friends at Blackberry Farm Brewery foraging in the Smoky Mountains, we brought back several yeast specimens and isolated a few strains to begin the fermentation process. We collaborated with the Blackberry Farm brewers on a recipe to echo and enhance the unique characteristics of these yeast strains. Found is a delicate and tart wild ale that’s golden in appearance and brimming with lemon, clove & apple notes which are complemented by a dry and refreshing finish.

YEAST: Foraged Yeast From Blackberry Farm
MALT: Sugar Creek Malt, Pilsner, Red Wheat
HOPS: Tettnang

Less Info ▴

Barrel-aged fruited brown aged on pawpaw, bananas, and spices. — This collaboration with our friends at Paradox Brewery began with a shared passion and an ambitious number of ingredients. The base beer is aged for 14 months and utilizes more varieties of malt than we ever have before. Using 11 spices total, the malt-forward blend is combined with banana & pawpaw for 2 more months creating a complex yet balanced character. Pouring a hazy hazel, aromas of caramel & spicy dominate with a hint of burnt sugar. Roasty and hints of molasses finish with notes of bananas & pawpaws.

Less Info ▴

Our relationship with Bloomington-based Oliver Winery continues in this bottle of Oak & Rose. Ten years ago, we traded beer for barrels from the winery to create our first batches of sours-such as this one-on previously used, neutral, Oliver oak wine barrels. This blend of base sour blonde ale aged on Chambourcin grapes from Oliver’s Creekbemd Vineyard creates tart and sweet flavors reminiscent of dry rose wine. Beer and wine drinkers alike will love this creation.

Less Info ▴