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Upland Brewing Co. R&D Brewer Matt Wisley Talks Beyond Resin

92 Rating - Exceptional
Upland Brewing Co. R&D Brewer Matt Wisley Talks Beyond Resin

We spoke with Upland Brewing Co. R&D Brewer Matt Wisley about Beyond Resin.

BC: Who came up with this beer’s recipe?
I developed the recipe of this beer.

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
Drinkability. In recent years, craft drinkers are coming to realize that hoppy beers don’t have to be overly bitter. For this project, we applied some of what we learned from brewing New England style hop bombs to the template of a West Coast IPA. The result is a beer that is dry, crisp and bright but with low bitterness and a high rate of cold side hop additions.

BC: Where does this beer’s name come from?
For this beer, we wanted to go with a hop profile that leaned toward pine and mild citrus rather than the intense tropical character that exemplifies most of the other beers that we have been releasing in the Side Trail Series. We chose to add hop-derived terpenes (El Dorado and Cascade) into the bright tank that had a very strong piney resinous aroma. Hence the name: Beyond Resin.

BC: Is this your “desert island beer?”
Are we talking infinite Beyond Resin or just one? Is there water on this island? If not, then my desert island beer is definitely water. Is there a cooler or would I have to dig a hole in the wet sand? Is there food on the island? If not, I’d want something more substantial like a doppelbock. It’d probably be more fun to figure out how to make beer from other things on the island. Maybe a coconut water, seaweed and wild boar blood gose using seawater and boiled with stones from the fire (gluten free, of course).

BC: Can you describe this beer in 10 words or less?
Well balanced, clean and crisp, pine and citrus.

BC: Do you know a story – or have a personal story – that revolves around this beer?
The most interesting aspect of creating this beer was taking a side trip while in Colorado to do some terpene research at a hemp farm. The diversity and intensity of aromas that some plants can produce is amazing. 

BC: What's a good food pairing for this beer?
Thai Tofu Salad, Swordfish Tacos, Veggie Primavera Pizza or Pulled Pork Sandwich.

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