Upland Brewing Announces 1st Secret Barrel Society Reservation of 2015

(Bloomington, IN) –  Upland Brewing Secret Barrel Society members you ready to start 2015 with the 5 wild ale releases? Here’s details on the first round of reservations. Cheers!

Fruited Lambics – Lambics have been made in Belgium for over 500 years, and we re honoring this tradition by brewing our own Indiana version. Upland lambics are fermented by wild yeast and aged in oak casks for over a year which creates a tart, complex beer. We then add whole berries, in this case blueberries or blackberries, giving the beer enticing aromas and flavors. Once the fruit has been added, the beer is bottle conditioned, which adds a zesty and refreshing carbonation.

Upland lambic is the perfect drink to share with friends over a plate of good cheese and fresh fruit.
This year’s blackberries came from our friends at Heartland Farms in Spencer, Indiana, and the blueberries are from Peterson Farms in Michigan.

Dantalion – Dantalion is our demonically named sour ale based on the Oud Bruin beer style. Medium brown in color, Dantalion has hints of chocolate, Munich malts, and rye. We also incorporate a spice blend containing ginger, coriander, star anise, grains of paradise, and black pepper to create a gentle halo of spice character. The beer is fermented on the same selection of yeasts and microbes as our base lambic, and aged for up to 8 months or more in white oak barrels.

VinoSynth White – VinoSynth White is 100% Sour Reserve aged on locally grown Vidal Blanc grapes. Vidal Blanc is a French varietal with hints of tropical fruit flavor, commonly utilized to develop ice wines. Our Sour Reserve lends itself wonderfully to enveloping the acidity of the grape with notes of lactic acid, and allows the polite pineapple and grapefruit character of Vidal Blanc to shine on the palate.

VinoSynth Red – VinoSynth Red is a blend of 50% Sour Reserve and 50% Malefactor Flanders-style Red Ale aged on Catawba grapes. Catawba is a native North American variety, known for making jams and jellies, and distinctly juice, fruity, exotic wines. Malefactor was blended with Sour Reserve to develop more body, mild bourbon barrel character, and a layered acidity to complement the Catawba’s innate sweet, fruity notes.