Upland Persimmon Lambic

Tasting Notes

This beer opens with funky, barnyard-forward aromas typical of wild fermentation, layered with the soft, honey-like sweetness of ripe persimmon and notes of dried fruit. On the palate, tart lactic acidity anchors the fruit character, with the persimmon lending a jammy, almost custard-like quality that sets it apart from more citrus-driven wild ales. The body is medium-light, and the finish is dry with lingering funk and a gentle tannic quality from the fruit. It rewards slow sipping rather than quenching thirst.

About the Brewery

Upland Brewing is based in Bloomington, Indiana, founded in 1998. They operate a dedicated sour barrel program called the Champagne Velvet facility, which produces their lambic-style and mixed-fermentation beers — a serious and well-regarded operation for the Midwest. Their sour lineup, including fruit variants like this one, has earned national attention and placed them among the more credible American producers of spontaneous and wild-fermented styles.

Food Pairings

A washed-rind or bloomy-rind cheese like Époisses or Brie works well because the funk in the beer mirrors and cuts through the richness of the cheese. Duck or pork belly with a fruit glaze echoes the persimmon's sweetness while the beer's acidity cuts the fat. A simple butter-roasted squash dish amplifies the autumnal character of the persimmon without competing with the fermentation complexity. Dark chocolate with moderate bitterness provides contrast that makes the fruit flavors read brighter on the palate.

Style Guide

American Wild Ale is a loosely defined category covering beers fermented with wild yeast strains, Brettanomyces, or bacteria — either intentionally inoculated or through spontaneous exposure. The style borrows structural ideas from Belgian lambic and gueuze traditions but is not bound by geography or strict production rules, giving American brewers latitude to incorporate local ingredients like fruit, honey, or botanicals. Flavors typically range from funky and barnyard-forward to sour and fruity depending on the microbes and adjuncts involved. It differs from Belgian lambic primarily in that spontaneous fermentation from ambient wild yeast is not required — culture-driven inoculation is common and accepted.