Showcasing the most effervescent American hops, our Campside Pale Ale profiles the distinct fragrance of grapefruit, apricot, and pine. With a crisp but subtle bitterness and a refreshingly light malt character, this is the perfect year-round beverage for those who think flavor is just as important as refreshment.

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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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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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All the rich complexity of chocolate, dark fruit, roasted malts, and sweet molasses that can be expected from Teddy Bear Kisses layered with the fruity/spicy notes of banana and clove from fermentation with Hefeweizen yeast.

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Winter is a time for Stouts, Porters, Brown Ales, and high gravity beers. But what about Lagers? Rather than choose between far ends of the beer spectrum, how about something right in the middle that is clean and refreshing with just enough malt backbone and warming alcohol to satisfy your cold weather cravings. Winter Lager is an Amber Lager brewed with German Munich and Crystal Malts and cold conditioned for an extra four months for a crisp, clean, malty, and exceptionally drinkable brew.

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For several months now, we’ve been collaborating with Hopscotch Coffee in Bloomington to roast coffee which we have aged in Bourbon barrels. We purchase freshly emptied Bourbon barrels from Cardinal Spirits, then dump in fresh green (unroasted) coffee beans. Over two weeks, rolling the barrel each day, the beans are imbued with sweet vanilla, caramel, and spicy flavors from the charred white oak of the barrel. Fumes from the residual spirits help to infuse these flavors into the beans so that they can survive the roasting process. After roasting is complete, what remains is a unique style of coffee that we loved so much we had to use in a beer. The base beer is a delightfully drinkable sweet stout brewed with oatmeal and rye.

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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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Upland brewed Ard Ri for many years for St. Patrick’s Day; this beer went into temporary retirement after 2016 to make way for other styles to fit the ever-evolving preferences of craft beer drinkers. Our small-batch brewing system at Fountain Square allows us to brew niche styles and old favorites on demand for our loyal retail customers. Ard Ri is an Americanized version of an Irish Red. This means we’ve made it much bigger and bolder than the original.

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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.

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Komodo Dragonfly is one of our most requested “throwback” beers. Formerly a regular winter seasonal, Komodo was retired a few years ago to make way for new beers that better fit the changing taste preferences of our drinkers. However, after years of IPAs trending sweeter, thicker, hazier, and more tropical, we’ve started to crave the taste of the somewhat forgotten style of Black IPA. The unique character of this beer is focused on hop flavors and aromas that lean toward resinous, piney, and dank rather than the pure tropical fruit focus of Juicy IPAs. Komodo’s black color immediately primes the taste buds for a different kind of IPA experience, but the black malts used to contribute color are carefully selected and utilized in a way that

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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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Preservado is a barrel-aged fruited sour ale aged on tangerine zest, salted limes and pink grapefruit. This beer begins life as Upland Basis Lambic-style ale, and two variations (one aged in Tequila barrels 10months) are blended.

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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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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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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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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.

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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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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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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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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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Iridescent is an American sour ale that’s truly the unique result of our brewers’ experimentation with different combinations of dried fruits and spices and feedback from our customers and staff.

Dried apricot and ginger were aged on our blonde sour base ale in wine barrels for 3-4 months to create this refreshing sour ale with aromas of apricot and ginger, followed by tart, tropical flavors.

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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 Creekbend Vineyard creates tart and sweet flavors reminiscent of dry rose wine. Beer and wine drinkers alike will love this creation.

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Prim is a tart, fruity, herbaceous and refreshing sour ale. Aromas of plum and cardamom are followed by tart and fresh fruit flavors after aging in wine barrels for 3-4 months.

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Revive is a tart, tropical, and refreshing blond sour ale. Aromas of pineapple and herbal chamomile are followed by tart and tropical flavors from aging in wine barrels for 3-4 months.

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Intense orange & lemon aroma, chamomile, coriander

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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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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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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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Showcasing the most effervescent American hops, our Campside Pale Ale profiles the distinct fragrance of grapefruit, apricot, and pine. With a crisp but subtle bitterness and a refreshingly light malt character, this is the perfect year-round beverage for those who think flavor is just as important as refreshment.

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

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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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Inspired by the gloriously effervescent qualities of hop varieties common to West Coast style Imperial IPAs, Coast Buster is our vehicle for displaying the best of what these hops have to offer: their tropical, fruity, and floral aromas and flavors. With a light malt character and a dry finish, this is a beer designed to let the most succulent aspects of Simcoe, Amarillo, Columbus, and Cascade shine through while keeping the bitterness in balance.

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For this beer, we utilized ingredients that are either being used a second time or that would usually be discarded at the end of brewing another beer. Everything but a small addition of English hops was reclaimed from previous production.

The result is an unusual, but delicious combination of fruit and spice with a mild tartness, a hint of roast, and a deceivingly dark color.

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We chose ingredients that were undeniably refreshing: ginger and lemon. To amplify this thirst-quenching quality we chose a locally sourced yeast strain that produces a mild tartness to this finished beer. To soften that tartness and add a touch of electrolytes, we included a small amount of pink Himalayan sea salt. Refreshingly session-able, Breaking Away is the perfect post-ride quencher.

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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.

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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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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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0.5% ABV. Non-alcoholic Berliner Weisse with real passionfruit, pink guava and cranberry. Tart and smooth. Tastes like real beer, nothing artificial. We hope you enjoy!

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Non-Alcoholic Malt Beverage with Hallertau Mittelfruh and Strata Hops

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Heavenly Body Golden Wheat NA is based on a Great American Beer Festival award-winning recipe. This American-Style Wheat has more flavor than its light lager cousins. We add a hint of Cascade and German Traditional hops for a slight citrus character that balances the lighter malts. This is a great easy-to-drink NA craft beer for after sports, yoga, or anytime you are taking care to watch what is going in your heavenly body.

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Intentional IPA delivers the distinctly and delightfully bitter characteristics of Mosaic and Citra hops, refreshingly punctuated with pineapple and peach notes. This sessionable IPA offers a full-flavored, alcohol-free experience for any intentional occasion.

Intentionally brewed to savor the moment, acknowledge the things that bring us gratitude, and inspire kindness to #RaiseWellbeing.

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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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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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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 ▴

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 ▴

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 ▴

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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Iridescent is an American sour ale that’s truly the unique result of our brewers’ experimentation with different combinations of dried fruits and spices and feedback from our customers and staff.

Dried apricot and ginger were aged on our blonde sour base ale in wine barrels for 3-4 months to create this refreshing sour ale with aromas of apricot and ginger, followed by tart, tropical flavors.

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 Creekbend Vineyard creates tart and sweet flavors reminiscent of dry rose wine. Beer and wine drinkers alike will love this creation.

Less Info ▴

Prim is a tart, fruity, herbaceous and refreshing sour ale. Aromas of plum and cardamom are followed by tart and fresh fruit flavors after aging in wine barrels for 3-4 months.

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Intense orange & lemon aroma, chamomile, coriander

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