Indiana’s Upland Brewing Company is officially coming to the Philadelphia market this week. The brewery, established in 1998, is well known for its sour beers, which will be at the forefront for their launch in the market.
The Upland team including: President/CEO Doug Dayhoff, Sour Business Development Manager Fred Hillenbrand and Sour Beer Brand Manager Dusty Howe will be in the market for the week with four events setup to showcase their beers and introduce themselves to Philly. Here’s the events where you can find them:
Monday 4/24, 5-7 p.m. at City Tap House in University City
Tuesday 4/25, 6-8 p.m. at Local 44 in West Philadelphia
Wednesday 4/26, 5-7 p.m. at Cinder in Philadelphia
Thursday 4/27, 6-8 p.m. at Earth Bread and Brewery in Philadelphia
As for the beers their bringing for the debut, expect to see Hopsynth, Iridescent, Peach and Cursed Kettles as well as some very small batch offerings including HopPerpaw and Black Prairie. You can find full descriptions of the beers below. After the launch this week at the above bars, look to find Upland beers throughout the market anywhere that Penn Beer distributes.
A lighter, hoppier sour ale, with a distinct flavor profile of fresh hops melded with tartness. Huge wafts of piney, tropical and citrus hop aromas come from the glass. Polite lactic acid tartness compliments the grassy and grapefruit hop flavors. HopSynth finishes dry, with lingering hop flavors.
As an American brewer, it is difficult to not want to add hops to every beer style imaginable. By dry hopping our blonde sour ale Basis, we developed HopSynth, a well-melded sour ale with full hop aromas and flavors. Using the freshest experimental hops available, we tailored HopSynth to have a range of hop aromas, including pine, tropical fruits, and citrus notes.
Iridescent is a tart, tropical, and refreshing blond sour ale. Aromas of apricot and ginger are followed by tart and tropical flavors after aging in wine barrels for 3-4 months.
This beer was developed through extensive experimentation by our brewers with different combinations of dried fruits and spices. The base beer is Basis which was inspired by the traditional brewing methods of Belgium lambic brewing aged for 3-4 months.
Peach is a fruited ale, which showcases the distinct fruit characteristics of free stone peaches melded with a mildly tart base of sour ale. Gold and straw colors shine upon pouring, with zesty amounts of carbonation. Fresh peach aromas meld with floral and wine-like notes. Wonderful peach flavors follow in the taste, accompanied by refreshing tartness. Finish is dry, with mouth-watering tanginess and peach flavor. Peaches sourced from Huber’s Orchard & Winery in Borden, IN.
Cursed Kettles was made in collaboration with Prairie Artisan Ales of Oklahoma. The project grew out of a mutual interest and admiration between breweries. Each brewery was interested in exploring territory that the other was familiar with: Upland’s barrel aged sour program and Prairie’s experience with kettle souring and Brettanomyces.
Cursed Kettles pours a deep reddish brown with ruby highlights. The initial aroma is of dark cherries with biscuit and raisin notes from a spectrum of toasted malts. Cherry, raisin, fig, and date character dominates the flavor on top of a refreshing tartness and mild funk of Brettanomyces. The finish is dry and tart with lingering dark fruit.
Sour Ale with Persimmon and PawPaw. Dry hopped with mosaic. Aged in second use persimmon and pawpaw barrels.
For this unique sour ale, we aged our Cursed Kettles collaboration with Prairie Artisan Ales on blackberries.