Cherry

Indiana
United States
Cherry by Upland Brewing Co
Judges Ratings 
1 Review
95
Aroma:
23 / 24
Flavor:
39 / 40
Appearance:
4 / 6
Mouthfeel:
9 / 10
Overall Impression:
19 / 20
Description 

When we started experimenting with Belgian-style sour ales back in 2006, we immediately knew we wanted to add cherries to our program. We get over 4,500 lbs of red, tart Montmorency cherries each year from King Orchards in northern Michigan. We add the cherries to the mildly tart sour ale base and let it ferment for three more months before kegging and bottling, giving this barrel-aged fruited sour ale the distinct cherry characteristics. The beer pours with rich hues of red and pink foam, with zesty effervescence. Tart cherries dominate the aroma, with hints of wine and cider, and the finish is dry, with lingering cherry fruitiness.

Profile

ABV: 
6%
IBUs: 
10
Hops: 
Aged German Spalt
Malts: 
Pale, Pilsner, Raw White Wheat, Bonlander Munich
Judges Review 
Pat Mulloy's picture
Judges Rating:
95
Aroma:
23 / 24
Appearance:
4 / 6
Flavor:
39 / 40
Mouthfeel:
9 / 10
Overall Impression:
19 / 20

Stick your nose into a bowl of fresh tart cherries and imagine the pie they will become. Add some oak, a hint of funk and some cherry pie spice and that’s how this beer smells. A hazy pink effervescent circus fills the glass with a pink tinted white crown floating on top. It starts sweet tart and goes bone dry on the finish. I know these cherries. I have eaten them in every way possible for over six decades. They are from Northern Michigan’s Leelanau or Mission Peninsula bathed in cool Lake Michigan breezes and the brewer has expertly captured their essence. A background flavor suggesting flaky cherry pie crust softens the tartness while the oak tannins and flavors – especially vanilla - add richness and dimension. Few people have handled Northern Michigan cherries as well as this brewer.

Brewery Introduction

Located in Bloomington, Indiana, Upland Brewing Co. began its intriguing story in 1998 with a mission to brew remarkable beers in remarkable ways, staying true to the artisan, progressive spirit found in our part of the Midwest. Our sour program began in 2006 as a way to entertain our curious... Read More

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