Upland Brewing President Pete Batule Talks Oak & White

We spoke with Upland Brewing President and Head of Brewery Operations Pete Batule about Oak & White.

BC: Who came up with this beer’s recipe? 
The blend for this beer was a collaborative effort made by myself, Eli Trinkle and Adam Covey.

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)? 
This beer has a distinct white wine character with spice, pear, stone fruit and honey notes.

BC: Where does this beer’s name come from?
This is one of 3 beers that we make exclusively with grapes from our friends and neighbors at Oliver Winery. Each beer is aged in oak and this particular beer we utilized Traminette grapes. White is a reference to the white grape.

BC: Is this your “desert island beer?”
I love this beer, and it is one of my favorite beers we make, however, I would likely stick to a nice hoppy pilsner for my desert island beer.

BC: Can you describe this beer in 10 words or less?
Wood-aged sour ale aged on Traminette grapes with dry finish.

BC: Do you know a story – or have a personal story – that revolves around this beer?
This is one of my favorite beers that we make not only because it’s delicious, but because of the evolutionary nature of the beer.  We’ve been making this beer for several years and the grapes used have evolved depending on availability at harvest at Oliver’s Creekbend Vineyard. We’ve used Valvin Muscat, Vingoles and Vidal Blanc grapes in the past. Even the name has seen an evolution, starting out as Vinosynth White and progressing to Oak & White after regulators requested we remove "vino" from the name. 

BC: What's a good food pairing for this beer?
Spicy and fragrant dishes, semi-firm cheeses.

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