Upland Kiwi Lambic

From Upland – Upland follows traditional lambic brewing practices in order to make our versions of this unique beer style as true as possible. A turbid mash of boiled, unmalted wheat is conducted before mashing in with a balance of pilsner and pale malts. Unlike the common infusion mashing technique used to produce most lagers and ales, this method allows the yeast, primarily Brettanomyces, and lactic bacteria to feed on a more diverse sugar and dextrin (low-weight carbohydrates) content. After a long kettle boil, the mixture is hopped with 3 year old Hallertauer that has lost most of its alpha acid content, creating a beer with minimal bitterness while retaining the preservative qualities of hops. Our sour ales are fermented with a combination of yeast and bacteria selected to create a strong, pleasant tartness and are aged in white oak casks for over a year while the sour and acidic qualities slowly develop. Once the right sour profile has been achieved, we add fruit, which prompts a second fermentation and adds another layer to the already complex flavors and aromas of the beer.

Upland Brewing – Upland Kiwi Lambic – 750 ml.bottle poured into a goblet. 6.0% abv.

Appearance: Pours a cloudy amber gold with a white ring atop.

Aroma: Sweet tarts ,kiwi. Funk.

Taste:  Tart kiwi, lychee. Vinegary funk. Husky wheat.

Mouthfeel: Medium bodied with average carbonation.

Overall: Better than I anticipated. I appreciated the real kiwi flavor.