GALAXY GROVE Sours Brett IPA At Upland, we have a great deal of experience creating mixed fermentation sour beers; we’re also well-versed in “clean” ales and lagers fermented with 100% Saccharomyces. Now there’s an exciting middle ground that we’re just beginning to explore; a grey area of “wild” beers that utilize unconventional microorganisms, but aren’t necessarily sour or overly tart. Galaxy Grove, a collaboration with our friends at Cigar City Brewing in Tampa, Florida, is an IPA with a primary fermentation on a blend of two strains of Brettanomyces (Brett). These Brett strains were chosen for their fruity, tropical contributions to pair with the intensely tropical and citrus qualities of the hops. After primary fermentation, the beer is transferred into wine barrels that are home to our unique blend of microorganisms that are used in our mixed fermentation sours. A short aging time in these barrels adds complexity and a very light acidity to the beer before it is then transferred on to peaches and guava. Once the re-fermentation on fruit is complete, the beer is then dry hopped at a rate of 2.5 pounds per barrel with Centennial, Citra, and Galaxy hops.

ABV: 7.5 YEAST: Brettanomyces Claussenii, Brettanomyces Bruxellensis MALT: Pale, Pilsen, Wheat, Oats, Carpils HOPS: Galaxy, Citra, Centennial
COLOR:
BITTERNESS (IBU):
,
GALAXY GROVE Sours Brett IPA At Upland, we have a great deal of experience creating mixed fermentation sour beers; we’re also well-versed in “clean” ales and lagers fermented with 100% Saccharomyces. Now there’s an exciting middle ground that we’re just beginning to explore; a grey area of “wild” beers that utilize unconventional microorganisms, but aren’t necessarily sour or overly tart. Galaxy Grove, a collaboration with our friends at Cigar City Brewing in Tampa, Florida, is an IPA with a primary fermentation on a blend of two strains of Brettanomyces (Brett). These Brett strains were chosen for their fruity, tropical contributions to pair with the intensely tropical and citrus qualities of the hops. After primary fermentation, the beer is transferred into wine barrels that are home to our unique blend of microorganisms that are used in our mixed fermentation sours. A short aging time in these barrels adds complexity and a very light acidity to the beer before it is then transferred on to peaches and guava. Once the re-fermentation on fruit is complete, the beer is then dry hopped at a rate of 2.5 pounds per barrel with Centennial, Citra, and Galaxy hops.

ABV: 7.5 YEAST: Brettanomyces Claussenii, Brettanomyces Bruxellensis MALT: Pale, Pilsen, Wheat, Oats, Carpils HOPS: Galaxy, Citra, Centennial
COLOR:
BITTERNESS (IBU):
,

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