Explore Upland Beer
From everyday flagships to barrel-aged sours that took years to mature — here's the whole lineup.
Deep blackberry, soft tannins, a fruit pie of a beer.
Boysenberry is a barrel-aged sour ale that combines our take on a traditional Lambic-style base beer, with a fruit not typically found in traditional Lambics. We ferment our base beer, Basis, for six to eight months in oak tanks to produce tart flavors, fruity notes and funky character. Then, we blend individual batches before aging on boysenberry fruit for an additional month to extract the perfect balance of fruit flavor. We bottle conditioned this beer, resulting in a fine carbonation and spritzy mouthfeel.
We first began experimenting with Belgian-style ales in 2006, and fresh, whole peaches were selected as one of the first fruits to add to the sour beer that we had fermented for over eight months in white oak barrels. We use 7,000 pounds of fresh Indiana peaches from Huber's Orchard and Winery in Starlight, Indiana, destoning the peach pits by hand before adding to the barrels. Peach is a fruited ale with gold and straw colors that shine upon pouring, and 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 with a dry finish and mouth-watering tanginess.
One of our most sought-after beers, Pawpaw is a golden sour ale that was created by aging our base sour blonde ale, Basis, on fresh pawpaw fruit from Indiana. The Pawpaw, (also known as Asiminia triloba or the Indiana Banana) 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, it is a highly prized foraged fruit.
Originally brewed for the Sour Power Mix Pack and available in individual packaging only at our hospitality locations, Sight for SourEyes is the tropical twin of our most popular tart ale, Two of Tarts. Brewed from the same base recipe, Sight for SourEyes is a pleasantly tart, crisp, and refreshing tropical gose with pineapple added mid-fermentation. While it has the same thirst quenching, slightly salty profile as its award-winning partner, the fruit switcheroo makes for a surprisingly different beer. Try tasting SFSE alongside Two of Tarts to see what a difference the fruit can make.
A Shaloobys release. Lemon and grapefruit zest layered over our base sour. Built to wow.
Since Taxman opened its doors in 2014 they have been one of our favorite breweries here at Upland. With Taxman focused on Belgian inspired beers and Uplands Sour Brewery focused on Belgian inspired beers, it was only a matter of time before we teamed up to make a beer. A complex spice and citrus presence with a subtle fruity aroma. Low hop character with a hint of Brettanomyces. Spicy, fruity and citrus flavors compliment the grainy finish with a low level of tartness. Finishes dry with medium-light body.
Inspired by the traditional brewing methods of Belgium lambic brewing, BASIS is an American take on the classic beer style. White oak barrels from Oliver Winery were acquired in 2006, which led to the initial beer development, as oak barrels are the classic aging vessels for the style.
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.
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.
Sometimes a name says it all. Prim was inspired by blending the names of the two main ingredients, plum and cardamom. This sour ale uses Basis as the base beer, adding whole plums to capture the sweet fruit flavor and tartness of the skins, and the incredibly aromatic cardamom. Prim is aged in wine barrels for 4-6 months, further intensifying the complex flavors of this brew. It's tart, fruity, herbaceous, and very refreshing.
After extensive experimentation and feedback from our retail staff, customers, and brewing team, Revive was one of the first beers released out of the Wood Shop. The base beer is Basis, which was inspired by traditional brewing methods of Belgium brewing. The beer is aged for three to four months in oak barrels with pineapple fruit and whole chamomile flowers. That sweet tanginess of fruit combines beautifully with the floral aroma for a tart, dry, and refreshing sour ale.
This beer was developed through extensive experimentation by our brewers with different combinations of dried fruits and spices, using Basis as the base beer. Iridescent is a refreshing blonde sour ale, with aromas of apricot and ginger that are followed by tart and tropical flavors after aging in wine barrels for 3-4 months. As the name implies, the flavor of this sour beer appears to change subtly with each sip.