Upright Brewing
A brewery in Leftbank from Alex Ganum
240 N Broadway St
Portland OR 97227
news & blog search for Upright Brewing...
May 11, 2012Brewpublic
A new beer to be released from Burnside Brewing in Portland, OR has evoked some distress among Hindus.
May 6, 2012Brewpublic
Here's a look at the 2012 World Beer Cup winners from Oregon and Washington
Mar 7, 2012The New School
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3 Year Anniversary & Blend Love Bottle Release Party!
Friday March 30th 4:30-9pm
Upright Brewing240 N. Broadway Suite 002...
Here is a look at more than a handful specialty beers that you can expect to find in bottles and on tap from Upright. Get them while you can because they may disappear soon.
Jan 12, 2012Brewpublic
Laurelwood Brewing Co. is holding a one of a kind collaboration brewer's dinner on Wednesday, February 8, 2012. The dinner will feature collaboration beers brewed by Vasilios Gletsos of Laurelwood Brewing Co., Alex Ganum of Upright Brewing, Van Havig of Gigantic Brewing Co., and Tom Bleigh of Hopworks Urban Brewery. These exclusive handcrafted ales will be served with a five-course dinner prepared by Laurelwood's Executive Chef Aaron Nichols.
Feb 9, 2012Portland Beer and Music
Oh, Portland...
The latest and most highly anticipated release of the year from Upright Brewing is called 'Fantasia' (pronounced fan-tah-zee-uh) and has just been announced for a Friday, January 20th release date at the brewery and tasting room. The beer is in the vein of a Lambic style of wild beer, though it does not use wheat and of course is not spontaneously fermented. What makes it extra unique, though, is that it was fermented entirely in oak barrels, never even touching a traditional stainless steel fermenter, and those barrels were stuffed with fresh peaches from Baird Family Orchards.
More behind the scenes on the making of the beer and its release info below.
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from the Upright Brewing feed...Between now Upright's third anniversary in late March, two new sour fruit beers will be released. The first, titled Fantasia, after the musical term (not the movie, even though I enjoy it somewhat regularly), is one I'm really excited about. The project started early in the summer of 2010 after meeting Trevor Baird whose family operates an orchard that produces stunning fruit, most notably peaches. It was a tremendously friendly Trevor who planted the idea in my head to make a peach beer, and so I set about to brew something totally different from anything I've done before. The process started in July when it was time to begin propagating some lactobacillus and brettanomyces, which don't reproduce all that quickly. I wanted a healthy and respectable pitch to get the flavors I had in mind, and by the time the peaches were ripe and ready, which landed the third week of August, the yeast and bacteria were plenty ready to go. The few weeks leading up to the brewday were also spent procuring some appropriate oak barrels, eight in total sourced from four different wineries here in Oregon. After finally getting the call from Trevor that the peaches would be ready on the 23rd, everything was in order and Gerritt fired up the brewhouse while myself and a few very hardworking friends unloaded 800 pounds of fruit and spent most of the day cutting them up and stuffing them into the barrels.
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Dec 7, 2011
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It's official. After working with a handful of different yeasts since opening in the spring of 2009, I've finally found a strain that has that elusive mix of flavor and functionality. For the past few months now, the four year round "numbered" beers and a couple seasonals have been fermented with one that many beer geeks and brewers are familiar with - the Ardennes, or Chouffe yeast. It's awesome! Here's why:
- excellent attenuation, but like the French saison strain still leaves a pleasantly full body
- ferments quickly and dependably, with extra short lag phases
- has a huge temperature range, much lower than typical Belgian yeasts
- settles out fantastically
- low sulfur production
- forms a nice harvest-able layer mid-fermentation all the way through to terminal gravity being reached
To elaborate on these points and why they are important, a more detailed explanation:
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Oct 27, 2011
- excellent attenuation, but like the French saison strain still leaves a pleasantly full body
- ferments quickly and dependably, with extra short lag phases
- has a huge temperature range, much lower than typical Belgian yeasts
- settles out fantastically
- low sulfur production
- forms a nice harvest-able layer mid-fermentation all the way through to terminal gravity being reached
To elaborate on these points and why they are important, a more detailed explanation:
...
The past couple days were spent brewing two special beers at Upright, both of which warrant some detailing as their processing is somewhat unusual.
The one we ran through the brewhouse today is simply named "Provision" and will be our entry for the Holiday Ale Festival. The following description was admittedly written earlier for the festival program, but puts it together concisely:
Upright Provision is a malty farmhouse-style beer with layered aromatics and flavors. Its depth comes from a blend of 80% freshly brewed biere de garde-style beer and 20% English-style old ale. The French inspired portion is made traditionally with true lager yeast at an elevated temperature and openly fermented, while the old ale follows historic suit by being aged in an oak barrel for one year with brettanomyces, a yeast first isolated from 19th century examples. The resulting blend has a complex nose and is richly flavored but not overly heavy.
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Aug 30, 2011
The one we ran through the brewhouse today is simply named "Provision" and will be our entry for the Holiday Ale Festival. The following description was admittedly written earlier for the festival program, but puts it together concisely:
Upright Provision is a malty farmhouse-style beer with layered aromatics and flavors. Its depth comes from a blend of 80% freshly brewed biere de garde-style beer and 20% English-style old ale. The French inspired portion is made traditionally with true lager yeast at an elevated temperature and openly fermented, while the old ale follows historic suit by being aged in an oak barrel for one year with brettanomyces, a yeast first isolated from 19th century examples. The resulting blend has a complex nose and is richly flavored but not overly heavy.
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Earlier this year I was joking around at the brewery after getting into a discussion about the Rocky movies with Gerritt and Angelo and ended up finding several of Apollo Creed's nicknames online, all of which are pretty amusing. One in particular caught my attention, The Count of Monte Fisto. It just seemed ripe to change that "Count" into "Stout". Also around that time I was introduced to a new hop variety named apollo, and so a new beer was born out of sheer humor. ...
Aug 22, 2011
In what may be typical fashion, there's plenty of different and unusual beers in the works at Upright. Because of increased flexibility thanks to a few extra tanks installed early in the year, we've been able to work in more one-off brews as well as expand the number of batches maturing in oak barrels. For quick updates on new draft-only beers, I added a section to the website here...