Tell us about the name, Upland Brewing.
In honor of our history as it is tied to our geography Upland. Bloomington Indiana sits up on top of the most northern edge of the rolling hills of southern Indiana. If by chance you wonder why there would be a hard between hills and flatlands in Indiana, think back to the ice ages. The last massive glacial shelf pressed everything in the upper two thirds of the state flat and stopped just shy of what is now our home.
It’s pretty great being part of Upland Brewing and living in the Indiana uplands.
What are your favorite Upland sour food and beer pairings?
This question always makes my head spin, too many possibilities too many options. Not that that’s a bad thing.
I initially think of some of our bright forwardly fruited sours along with reach creamy cheese. It’s hard to go wrong with bright light acidity and rich creamy cheese. Drop a few slices of toasted baguette, a couple berries or apples, and a smear or your favorite jam on the board it will be fantastic.
On the other end of the spectrum our Ode Bruid, Darken or Flanders Red, Crimson pair very differently. These beers enhance rich savory flavors, roasted duck, slow cooked lamb, braised beef all with satisfactory comforting sauces can make you feel like royalty. Imagine Crimson with a pan seared duck breast, a sweet potato puree, all topped with a balsamic cherry reduction.
What are your favorite hot yoga poses?
That’s a question for Dusty, although you can catch me practicing my warrior two from time to time. It truly helps center my mental and physical state.
Tell us about the beer mile
If you haven’t heard haven’t heard of a beer mile, look into it. The Upland crew organized its first beer mile event this last February. The parking lot around or brewery is exactly a quarter mile with a leg of the race running straight through the grain room.
The race entails chugging a 12oz beer then running a quarter mile four times over. Not falling in the category of a runner I impressed myself with a gold winning victory. Three Champagne Velvet pilsners, one Teddy Bear Kisses Russian imperial stout, eight minutes and thirty one seconds later, and I was a champion.
What’s the greatest “Indiana food”?
There should be absolutely no argument in the matter. The Hoosier classic pork tenderloin is Indiana’s own creation. Breaded, fried, and the size of your dinner plate what really makes it special is the bun fits it like a baby’s hat on someone’s big head.