CALEB STATON, Head Brewer
Hoosier native, graduate of Hanover College and of the Master Brewer Program at the University of California Davis, the premier brewing program in the U.S. Starting as a cellarman at Upland, Caleb has dedicated himself to brewing the finest ales in strict accordance with the Upland tradition.
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RYAN HARVEY, Restaurant Manager
Ryan has a natural passion and talent for cooking and has always been drawn to the culinary arts. He attributes most of his skills to the number of different chefs and restaurants that he has experienced. Growing up in northern Indiana instilled him with a rich sense for traditional cooking while at the same time working with a multitude of talented chefs allowed him to broaden his culinary skills in all facets. He gained much of his knowledge working in fine dining restaurants in Indianapolis and now uses his abilities to assist in the creation of the original weekly dinner specials that Upland offers. Ryan aspires to attend the CIA (Culinary Institute of America) someday soon and finds much of his inspiration from his Indiana background, but is also fascinated by Southwest as well as Western styles of cooking and tries to incorporate contemporary takes on traditional recipes and techniques whenever possible.
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SCOTT JOHNSON, Marketing Operations Manager
Another Indiana native, Scott comes from a diverse background including finance and marketing. After spending some time in California, Scott is back and embracing his Hoosier roots at Upland. Whatever marketing issues come up at the brewery, Scott is the one to take care of them.
Scott graduated from IU with a BA in Economics, a BA in Political Science, and an honors certificate in Business Management.
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SCOTT ISENBARGER, Sales Manager
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DOUG DAYHOFF, President
Native of Shelbyville and long-time Bloomington resident, Doug and his partners assumed the reins of Upland in 2006 with long-term goals in mind. Expansion of brewing capacity was foremost on the list; two 60-barrel fermenters (and attendant accoutrements) were up and bubbling early in 2007 adding 50 percent to Upland's brewing capabilities.
Doug graduated from IU with a BA in Philosophy and also earned an MBA from Dartmouth College.
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