Clean, crisp, and bright lager with bready malt notes and floral & spicy hops.

Notes of Citrus, Tangerine & Tropical Fruit with a little pine in the background. The malt backbone provides balance.

Tangerine punch with a big dry hop that is balanced by the smooth, juicy body of the hazy IPA.

In 1998 Bloomington, Indiana welcomed the opening of a small craft brewery and a local food pantry & farm. 20 years later, we partner with our friends at Mother Hubbard’s Cupboard to celebrate our shared anniversary & thank our community for their ongoing support of our businesses. This juicy wet-hopped IPA features the finest local, Indiana-grown hops. Fresh off the bine to retain fragrant notes of citrus and pine. Brewed in small batches on the same day as the harvest – it’s best enjoyed fresh.

The sensation of biting into a fresh apricot was the muse for the final release in this year’s Tart Series. Modern Tart’s generous amounts of apricot compliment the refreshing tartness of a kettle sour. Adding a small amount of lactose (milk sugar) into the kettle balances the acidity, in contrast, creating a subtle sweetness that captures the essence of fresh fruit. The final result boasts vibrant tropical flavors thanks to a backdrop of Citra and Mosaic hops. Pouring hues of golden yellow, Modern Tart keeps fruit in focus ensuring each can is fresh on display.

At Upland, we have a great deal of experience creating mixed fermentation sour beers; we’re also well-versed in “clean” ales and lagers fermented with 100% Saccharomyces. Now there’s an exciting middle ground that we’re just beginning to explore; a grey area of “wild” beers that utilize unconventional microorganisms, but aren’t necessarily sour or overly tart. Galaxy Grove, a collaboration with our friends at Cigar City Brewing in Tampa, Florida, is an IPA with a primary fermentation on a blend of two strains of Brettanomyces (Brett). These Brett strains were chosen for their fruity, tropical contributions to pair with the intensely tropical and citrus qualities of the hops. After primary fermentation, the beer is transferred into wine barrels that are home to our unique blend of microorganisms that are used in our mixed fermentation sours. A short aging time in these barrels adds complexity and a very light acidity to the beer before it is then transferred on to peaches and guava. Once the re-fermentation on fruit is complete, the beer is then dry hopped at a rate of 2.5 pounds per barrel with Centennial, Citra, and Galaxy hops.

Blending is a very important part of creating a balanced and drinkable beer, but also adds to its complexity of flavor, so once we fully committed to growing our barrel program, we began stockpiling big stouts with various flavor profiles in anticipation of future releases. Without that type of preparation, barrel aging can yield mixed results. Having reliable staples to pull from gives us more control of the finished product. This year’s Autumn was really fun to brew because we also added a massive amount of oats, making the beer extra creamy, and toasted coconut for a fresh, but dessert-like flavor.
This is one of the most complex vintages to date.