Yesterday Hoppy attended the Upland Brewing Brew Lab Tapping Party at their brewery/taproom in the Fountain Square area. While there he enjoyed the brews, his burger, and the music provided by Cole Scott.
He sampled the following Brew Lab Brews:
Pilot Batch #001: Italian Pilsner – Described as a crisp, clen pilsner dry-hopped with German Hallertau hops lending a delicate, floral/herbal, noble hop character to the nose, backed subtly with a touch of citrus. 4.7% ABV.
Pilot Batch #002: Pineapple Prickly Pear Wheat – Described as having a pretty pop of pink, pineapple and strawberry-like aromas from the prickly pear, this fruited wheat is easy-drinking with a tart and refreshing finish. 5.9% ABV.
Pilot Batch #003: 1318 Hazy IPA – Described as citrus dominating the nose with backing sweetfruit and hints of mixed berry. Lightly bitter with a crisp finish, inviting another sip. 6.8% ABV.
Pilot Batch 004: Superbloom Hazy IPA – Described as having an explosive medley of tropical fruits and floral aromas with a backing of dankness. Soft bitterness that gives way to a sweet, fruity finish. 6.6% ABV.
Hoppy also imbibed a Hopsynth – Described as a lighter, hoppier sour ale, having a distinct flavor profile of fresh hops melded with tartness. Hugh wafts of piney, tropical and citrus hop aromas come from the glass. Polite lactic acid tartness compliments the grassy and grapefruit hop flavors. It finishes dry with lingering hop flavors. 5.7% ABV, 10 IBU.
Pictures from the visit follow:
