Upland Brewing Co. VP of Brewing Operations Pete Batule Talks Pawpaw

We spoke with Upland Brewing Co. VP of Brewing Operations Pete Batule about Pawpaw.

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?   
Both the flavor and aroma are differentiated from so many other fruits we’ve used over the years.  Notes of tropical mango, papaya, and banana dominate the aroma, and it has layers of complex funky and tart notes on the palate.

BC: Where does this beer’s name come from? 
For beers where we add a single fruit, we simply use the name of the fruit for the beer.  It also makes naming the beer so much easier!

BC: Is this your “desert island beer?” 
While this beer would fit right in on a tropical island, I think I’d prefer a nice pilsner or sessionable hoppy beer to drink on a daily basis.

BC: Can you describe this beer in 10 words or less? 
Tropical, mango, papaya, banana, funky with a tart dry finish.

BC: Do you know a story – or have a personal story – that revolves around this beer? 
We’ve always loved to experiment with underutilized native species. The pawpaw we used in this beer is sourced from Indiana, around the Terre Haute area. The grower we’ve used for years is actually a breeder as well and has over 300 different species that he is studying. He’s become a good friend and taught us a lot about the fruit. Pawpaws grow indigenously around the Midwest and is sometimes referred to as the “Indiana Banana.”