Our sour ale program began in 2006 after trading some cases of beer for a few oak barrels from a local winery. In May 2016 we opened the Wood Shop Sour Ale Brewery, allowing us to expand production, but also giving our brewers more room to innovate with small batch trials of beer. We’re thrilled to bring our wood-aged sours to the west coast and we can’t wait to meet you at these upcoming launch events. Cheers!
Tuesday, September 12
Sunset Beer Company, 5-7pm
498 W Sunset Blvd Los Angeles 90026
Button Mash, 7:30-9pm
1391 Sunset Blvd, Los Angeles 90026
38 Degrees Alehouse, 4:30-6:30pm
110 E Colorado Blvd, Monrovia 91016
Craft Beer Cellar, 7pm
353 Colorado Blvd, Los Angeles 90041
Wednesday, September 13
Bottlecraft, 6pm
252 India Street, San Diego 92101
Blackbeards, 6-8pm
820 Sawtelle Blvd, Los Angeles 90025
Library Alehouse, 8-10pm
2911 Main Street, Santa Monica 90405
Najas Place, 5-7pm
154 International Boardwalk, Redondo Beach 90277
Redondo Beach Brewery, 7-9pm
1814 S Catalina Ave, Redondo Beach 90277
Thursday, September 14
Bottlecraft, 5-7pm
3007 University Ave, San Diego 92104
Toronado, 7-9pm
4026 30th Street, San Diego 92104
Friday, September 15
Native Son Alehouse
305 E 4th Street, Santa Ana 92701
BLOOMINGTON, INDIANA—Upland Brewing Company is traveling west this September as they launch sour ales in California, with more western launches planned before the end of 2017. Partnering with Wine Warehouse Distributors in California, Upland will be sending their Hopsynth, Cherry, and Darken Sour Ales to key markets across the state, with launch events planned for the week of September 11.
“We’ve are very encouraged by the positive response of our sour program in select markets across the midwest and east coast, so to be able to bring these wood-aged beers to the vast California market is huge for Upland. We have a lot of fans out west who get their hands on our sours through trading, so we’re excited to offer them here,” said Dusty Howe, Upland’s Sours Brand Manager.
Upland’s sour ale program began in 2006 after trading some cases of beer for a few oak barrels from a local winery. After a decade, this passion project of honoring traditional Belgian brewing styles evolved and Upland opened The Wood Shop Sour Ale Brewery, allowing them to expand production, innovate with small batch trials of beer, and create a memorable experience with new American sours. Within seven months, Upland entered their sours into large east coast markets, such as Boston, New York, and Washington, D.C., and have plans to expand further into the West and Midwest.
Hopsynth is a blend of blonde sour ale, Basis, with the freshest experimental hops available at the time—Citra and El Dorado—for this latest batch. This is a lighter, hoppier sour ale with huge wafts of piney and citrusy hop aromas. Cherry is the base beer aged in oak foeders eight to 12 months before individual batches are blended to create the perfect balance of flavor and acidity, followed by three months of aging on Montmorency cherries from King Orchards in northern Michigan. The final result is a sour ale with hints of wine and cider and notes of cherry pie, lactic tartness, and mild barnyard that envelop the palate.
A take on an “old ale” or Flanders Brown Ale, Darken is aged in oak over long periods of time creating a harmonious brown sour ale. At the end of the kettle boil, star anise, ginger, grains of paradise, black pepper, and coriander spices are added. A small amount of candi sugar and rye malt are also included to balance the spice.
Fans can find Upland’s sour ales and members of Upland's team beginning September 12at launch events taking place across the state. For a full list of venues and locations, visit their website.
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