Upland Brewing – June Public Sour Lottery Begins 6/25

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 July 6th, and can purchase the sour ale(s) they selected at their preferred pickup location from July 15th through July 29th. Sour Ale Program director, Caleb Staton, will be leading tours Saturday, July 25 at 3 and 4 pm. Reservations will be required for tours and can be made by emailing [email protected].

If you can’t make the tours July 25, don’t worry! Our Sour Brewery Tour Guide, Clayton Blackwell, will be leading tours Saturday the 18th, Sunday the 19th and Sunday the 26th at 3, 4, and 5pm. Reservations are not required for these tours. 

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.

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 were sourced from Georgia and the persimmons are from Indiana.

Sour Reserve: We began our sour ale project in 2006 with only four oak barrels previously used to age red wine. The number has grown over the years, along with the amount of sour ale we’ve brewed. Each barrel develops unique characteristics as it ferments independently, and just as Belgian brewers have been doing for centuries, we’ve sought out our favorite barrels, some young, some several years old, for blending. By blending the sour ale from these barrels together in various amounts, we created in this bottle a live harmony of tartness, fruitiness, and layers of flavor that can never be replicated.

Orchid: To continue the edible flower theme, we decided to change our flora this year from Viola to Orchid. Specifically edible orchids from the Dendrobrium genus, as the entire orchid family is thousands of species in number. A mild, sweet and pleasant floral fragrance and flavor accompanies the textured sour and caramel notes of the small beer.  Enjoy with dry Monterey Jack, roasted root vegetables, and caramel brownies.