A select few ticket holders at Upland’s first ever Sour + Funk + Wild Fest got to taste/purchase Upland’s Sour Reserve. This unfruited lambic style is known as a Gueuze, and was created using unmalted wheat along with pale and pilsner malts. The fermentation involves using Brettanomyces yeast and lactic bacteria (Lactobacillus) at some point in the fermentation. This creates alcohol and a beer with a unique sour acidity. The beer is then aged in oak barrels for several years. Upland has bottled a series of Sour Reserve beers with select oak barrels they have been using since 2006 when they started brewing lambics. The bottle I’m holding is actually the product of blending different batches of lambic beer into a single barrel. You can read more about Upland’s Sour Reserve here.