Upland Brewing Co. R&D Brewer Matt Wisley Talks Found

We spoke with Upland Brewing Co. R&D Brewer Matt Wisley about Found.

BC: Who came up with this beer’s recipe?
This was a collaborative beer we brewed with our friends Travis Hix and Tim Moore at Blackberry Farm Brewery.

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
The pear and apple aromas produced by the wild yeast strains we selected are a nice complement to the lactic tartness. Overall, this is a very balanced beer with none of the overpowering aspects that can sometimes make sour beers less drinkable.

BC: Where does this beer’s name come from?
The name represents the fact that we foraged and found the wild yeast while hiking through Tennessee.

BC: Can you describe this beer in 10 words or less? 
Light, refreshingly tart with notes of clove, apple and pear.

BC: Do you know a story – or have a personal story – that revolves around this beer?
This beer was definitely one of the most rewarding collaborations we have done. After befriending the brewers at Blackberry Farm, a few of us traveled to Blackberry’s expansive resort on the edge of the Great Smoky Mountains in Tennessee. We spent a couple of days hiking through the foothills collecting samples of plants, fungi, insects and anything else we thought might harbor wild yeast. We then handed the samples over to Matt Bochman at Indiana University/Wild Pitch Yeast to identify yeast strains that would produce a tasty, well attenuated beer. We settled on a blend of two lactic acid-producing strains that were used exclusively in the primary fermentation.

BC: What's a good food pairing for this beer?
Fresh fish, oysters, sushi, bleu or goat cheese with fresh fruit, cured pork and other salty meats.

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