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Pucker Up for Upland Brewing’s Sour Beers

In brewing, as in most endeavors, timing is everything. Upland Brewing Co. plans to open a brand-new production and tasting facility in Bloomington dedicated to sour beers, an ancient-but-trendy style that craftbeer.com called “one category of beer that might challenge the current IPA craze.” In 2006, then–head brewer Caleb Staton bartered beer for some of Oliver Winery’s white-oak barrels to try his hand at making a tart Belgian-style lambic. Ten years on, Upland’s lively sours, aged eight months or longer and often flavored with indigenous foraged fruits like persimmon and pawpaw (look for both in releases this month), have cultivated followers who track the small batches, bottled like champagne and dispensed by lottery to Upland’s Bloomington, Broad Ripple, and Carmel locations. Demand for Staton’s sours has proven strong enough for Upland to commission a cooper in France to make white-oak aging casks for the new facility. 350 W. 11th St., Bloomington, 812-336-2337, uplandbeer.com

Diggin the new view from our bottling line. #uplandsourexpansion

A photo posted by Upland Brewing Company (@uplandbrewco) on

Since first joining Indianapolis Monthly in 2000, West has written about a wide range of subjects including crime, history, arts and entertainment, pop culture, politics, and food. His feature stories have twice been noted in the Best American Sports Writing anthology and have received top honors from the Indiana chapter of the Society of Professional Journalists. “The Collapse,” West’s account of the 2011 Indiana State Fair tragedy, was a 2013 National City and Regional Magazine Awards finalist in the category of Best Reporting. He lives on the near-east side.
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