Raspberry! Blackberry! Strawberry! Blueberry!
Over a year in the making, Upland's first-ever Belgian-style Lambics are here!
Yeasts Gone Wild!
Traditionally, lambics use wild yeast to create a sour-tart beer that is allowed to age in oak barrels for several months. Fresh fruit is then added to create a secondary fermentation. It is during secondary fermentation and subsequent cask conditioning that the lambic takes on the characteristically rich hue, bouquet, and flavor of the specific fruit.
"I began in the spring of 2006 by brewing 300 gallons of top-fermented beer using wild yeast to create a Belgian-style lambic," Head Brewer Caleb Staton explains. "We conditioned the beer in American White Oak casks from a local winery and initiated a secondary fermentation using whole fruit from Huber Orchard in Starlight, Indiana." The result is a tart beer balanced by the aromatic and distinct qualities of the various berries that were used.
Bottled in 750 ml champagne-style bottles, this inaugural edition consists of four different lambic versions: Raspberry, Blueberry, Strawberry, and Blackberry. Because of the limited amount available, widespread distribution is not planned, and purchases will be limited to a maximum of six bottles per person and no more that two bottles of any one fruit style.
