Sour Reserve Blend No. 2July 1, 2012
Upland Brewing Co.
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.
ORIGINAL GRAVITY: N/A
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.
- Roger Protz
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.
- Garrett Oliver
Author of Complete Guide to World Beer and 300 Beers to Try Before You Die. Respected beer authority and editor of the CAMRA Good Beer Guide. and www.protzonbeer.co.uk.
Garrett Oliver is the brewmaster of The Brooklyn Brewery, the Editor-in-Chief of The Oxford Companion to Beer, the author of The Brewmaster’s Table, and a veteran host of more than 800 beer dinners in 15 countries.
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