Upland opens it new souring facility, increasing capacity to age sour beers by ten fold vs. their former aging ability. They go from 200 barrels to a capacity of 2000 barrels per year. Director of Sour Operations, Caleb Staton, started the wood aged beer project for sour beers ten years ago. When asked what the primary advantage of the new facility is Caleb tells Indianabeer.com they now have “more options to play around, to work with new ingredients, and microorganisms. ” By 2017 expect a few varieties of Upland sour to be more available in bottles at retail. The lottery system for release of specialty beers will continue. The tap room in the new facility features 20 taps with 10 sour beers available, a number of Side Trails Series beers on tap such as the current Marian the Agrarian Farmhouse Ale, and a few traditional Upland crowd-pleasers such as Upland Wheat and Bad Elmer’s Porter.
Upland’s use of these wood vats, or “foeders,” is very different than many brewers who sour beer in their brew kettle or in a typical stainless steel fermentation tank. Caleb says the wood truly allows a complexity to the beer that is added by the wood. After brewing beer is passed to a primary wood foeder and the will be passed to these new white oak French tanks.
The Wood Shop is directly across the new parking lot from Upland’s original brew pub in Bloomington which has been greatly expanded to two bars, more restaurant space and now a much larger outdoor seating area.
The Wood Shop will be open Thursday/Friday: 4pm – 9pm; Saturday/Sunday: 1pm – 9pm
Regular Tour Hours: Thursday/Friday: 4:30pm and 6pm; Saturday/Sunday: 1:30pm, 3pm, 5pm