On April 23rd, Upland Brewing Company will open an online lottery for the release of three of its sour ales: Peach, Persimmon, and Pawpaw. Bottles will be limited to 2 Peach, 1 Persimmon and 1 Pawpaw per winner. The lottery will open at noon EDT on Thursday, April 23rd and close at noon on Thursday April 30th.
To enter visit www.uplandsours.eventbrite.com.
You must specify your preferred pick-up location (Bloomington Brewpub or Indianapolis Tasting Room in Broad Ripple) at the time of entry, and pickup locations cannot be changed after a reservation request has been made.
Lottery winners will be randomly drawn and notified via email on May 4th, and can purchase the sour ale(s) they selected at their preferred pickup location from May 13th through May 27th. Sour Ale Program director, Caleb Staton, will be leading tours Saturday, May 23rd at 3 and 4 pm. Tours will also be offered Sunday May 24th at 3, 4, and 5pm. Reservations will be required for tours and can be made by emailing sours@uplandbeer.com.
Bottles may be picked up at the Bloomington Brewpub 11am-midnight Monday through Thursday, 11am-1am Friday and Saturday, and noon to midnight Sunday, or at the Indianapolis Tasting Room 4pm-10pm Monday through Thursday and noon to midnight Friday and Saturday. Please note the Indianapolis Tasting Room cannot sell carryout on Sunday, in accordance with Indiana state law. Each bottle will cost $25 plus applicable sales tax.
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Upland Brewing Company, Inc. is a Bloomington, Indiana-based brewery established in 1998 that specializes in handcrafted ales and lagers.
Fruited Lambics – Lambics have been made in Belgium for over 500 years, and we’re honoring this tradition by brewing our own Indiana version. Upland lambic-style sour ales are fermented by wild yeast and aged in oak casks for over a year which creates a tart, complex beer. We then add whole berries, in this case blueberries or blackberries, giving the beer enticing aromas and flavors. Once the fruit has been added, the beer is bottle conditioned, which adds a zesty and refreshing carbonation. Upland lambic-style sour ales are the perfect drink to share with friends over a plate of good cheese and fresh fruit. The peaches this year hail from Georgia and the persimmons are from Indiana.
PawPaw: Asiminia triloba, or Pawpaw, is the largest fruit bearing plant native to North America. Due to the lack of commercial cultivation and the quick perishable nature of the fruit, this highly prized forageable finds its way into regional dishes throughout the United States. Although known by many names, we proudly incorporated the Indiana Banana into our family of sour ales. This golden sour ale was created by aging Sour Reserve on fresh Pawpaw fruit from Indiana. Expect a flavor of soft tropical fruits with mild lactic acid tanginess. We recommend rosemary rubbed pork chops and dark chocolate to join this beer with other fellow dining companions.
We’re excited to introduce our newest project in the our Sour Ale Brewery – The Fresh Oak Brett Project. Our sour ale program at Upland has been an adventure into the unknown from the very beginning and we are proud to share the next leg of our journey with you. The Fresh Oak Brett Project was begun to explore not only the flavors of fresh oak barrels, but to also experiment with available strains of wild yeasts, or brettanomyces, to see what flavors they develop during fermentation. These four varieties contain the results of a mixed fermentation with brettanomyces: Claussenii, Bruxellensis, Lambicus, and Unison (a blend of the three) inside of a fresh Minnesota and Missouri white oak hybrid barrel.
These bottles are exclusive to our Secret Barrel Society.
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