Orchid

Indiana
United States
Orchid
Judges Ratings 
1 Review
79
Aroma:
18 / 24
Flavor:
33 / 40
Appearance:
5 / 6
Mouthfeel:
8 / 10
Overall Impression:
15 / 20
Description 

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.

Judges Review 
Mike Castagno's picture
Judges Rating:
79
Aroma:
18 / 24
Appearance:
5 / 6
Flavor:
33 / 40
Mouthfeel:
8 / 10
Overall Impression:
15 / 20

The beer pours a mahogany brown color with good clarity but the head dissipates immediately. Isovaleric acid (sweaty) and acetic acid (vinegar) dominate the aroma. If you can look beyond the vinegar, you might notice a slight smoky note with soft oak character. There are complex fruit qualities in the aroma and flavor consisting of dark cherries, fig and plum which are complemented by the oak. Despite the aggressive acetic sourness and assertive carbonation, the beer finishes quite sweet in the same vein as a Flanders Red Ale. That is the only style where acetic acid is acceptable, but it should complement the lactic acid and malt character rather than dominate the landscape of the beer, which is what it does with this beer. Acetic acid is usually a sign of excessive oxygen exposure during aging where brettanomyces and/or acetobacter will oxidize ethanol into acetic acid. If there were any floral qualities to this beer, the vinegar overpowers them beyond recognition. If you are seeking out an overtly sour beer then this is definitely the beer for you. If acetic acid is too sharp for your palate, you may want to pass on this.

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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