Beer Talk

Sour Reserve Blend No. 2

Published July 2012, Volume 33, Number 3

Upland Brewing Company

Bloomington, IN

Upland’s sour ale project began in 2006. By blending the sour ale from choice barrels together in various amounts, we created a live harmony of tartness, fruitiness and layers of flavor that can never be replicated.

ABV: 5.5

ABW: 4.4

COLOR: N/A

BITTERNESS: N/A

ORIGINAL GRAVITY: N/A

  • Roger Protz

    Sour by name and sour by nature. The beer is brewed in the manner of Belgian lambic, aged in oak barrels previously used to store red wine. Sour Reserve is a blend of beers from different barrels: some are young, others have been aged for several years. The finished beer has a hazy gold color and an intoxicating—in every way—sour and tart fruit aroma, with hints of herbs, freshly-mown grass, smoke and oak. Creamy malt coats the tongue and a gentle hint of hops peeps through the sourness. The finish is bittersweet, with a sudden appearance of vanilla from the wood, tart fruit and rich malt. Challenging but rewarding.

  • Garrett Oliver

    The cork comes out with a muffled pop, and the beer pours hazy gold. A white head forms and quickly vanishes. By now, the funk is well apparent. The nose shows plenty of earthy Brettanomyces character, but also some rosy floral accents, apricots and a little balsamic vinegar. The palate opens tart but full-bodied, with a surprisingly round texture and plenty of sweet fruit character. It has a long finish and leaves the tongue glowing with acidity. There are plenty of sours out there these days, and many are cartoons. This is a painting. And, oddly, it’ll work wonders with barbecue.

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