Join us as we celebrate our collaboration with Upland Brewing Company on Saturday October 8, 5-8p at Honolulu Beerworks in Kakaako.
Enjoy live music and food paired with selection of beer from Upland Brewing Company (Kiwi, Malefactor, Raspberry and Two of Tarts) along with a special release from Honolulu Beerworks.
Limited availability. $50 per person.
Call for reservations. 589-BEER (2337)
About Upland Brewing Co.
Upland Brewing company began brewing award winning ales and lagers in Bloomington Indiana in 1998. Since that time, Upland has grown to become the third largest brewery in Indiana and is well known for its quality and innovation throughout the Midwest and beyond. Upland began brewing lambic-style beer March of 2006. They initially started by trading eight cases of Upland beer for four 265L white oak barrels from Oliver Winery just a few miles down the road. Since then, Upland has grown the sour program every year. In 2015 they expect to released 20 different sour ales including many fruited and non-fruited styles.
These beers are produced with a method very close to that used by Belgian brewers for centuries. A cereal mash is conducted during the brewing process, incorporating 30% un-malted wheat into the malt bill, which is boiled and mixed during mashing. Aged hops are used in the kettle boil to reduce their anti-microbial properties, yet retain their important flavor characteristics. A selection of Belgian yeast, wild yeast, and other microorganisms that cause souring (the development of lactic and acetic acid) are added to oak foudres for the fermentation process to occur. The beer is then divided into multiple oak barrels for long aging period where it will spend from 8 months to 3 years developing the desired flavors and acidity before being blended, often fruited, and packaged.
Recently Upland has begun to experiment with new ways of utilizing wild yeast and bacteria to broaden the spectrum of flavors and acidity in their beers. One such method, referred to as “kettle souring,” involves acidifying the wort with a single microorganism, Lactobacillus, at warm temperatures overnight in the kettle. This is very similar to the way yoghurt is produced. The Lactobacilli produce only lactic acid which creates a cleaner, softer acidity than more aggressive Lambic style sour beers. One Upland beer featured on the menu, Two of Tarts, was produced using this kettle souring method, while the other Upland selections are mixed fermentation, oak-aged sours.