Upright produces four year round "numbered" beers with a similar theme, all of which incorporate regionally grown and malted grains, Oregon grown hops, and a special saison yeast perfectly suited to our open fermentation vessels. These beers are named after their starting gravity (density, or pre-fermentation sugar content) in Belgian brewing degrees. This method is a nod to the days when breweries solely distributed to their respective neighborhoods with nothing but a number on the cap to distinguish the beers – a time before the overly branded products of today. We hope that you appreciate the absence of gimmicks at Upright and enjoy the beers in the same sincere fashion that they are made.
Four is a wheat based table saison embodying the spirit of country style French ales with light floral tones and a dry, tart finish.
Grist: pale, wheat, vienna
4.5%, 18 IBU's
Six is a dark saison textured with spicy rye across layers of flavorful malts, contrasted by delicate fruit notes and finishing dry.
Grist: pale, caramel, rye, roast barley
6.7%, 25 IBU's
Five is a well hopped saison with a spicy and earthy nose, underscored by firm bitterness lasting through a dry finish.
Grist: pale, caramel, rolled barley
Hops: willamette, liberty, perle
5.5%, 37 IBU's
Seven is a modern saison expressing a ripe and aromatic range from farm to greenhouse, finishing dry.
Grist: pale, pilsener, vienna
Hops: magnum, mt.hood, columbia
8%, 23 IBU's
The brewers at Upright thoroughly enjoy developing different styles of beer ranging from old German and English styles to individualistic brews that only borrow a bit from tradition. These beers typically revolve around seasonal ingredients, barrel aging, or unusual yeasts and bacteria that make their time of release somewhat variable each year. Always produced in small batches, the seasonals come and go quickly with very limited distribution, but as the brewery continues to find room for oak barrels expect to see more new beers down the road.
Many of the oak barrels maturing at the brewery have a specific beer or are destined for blends that are so small we sell them only at the brewery tasting room in lots of five to fifteen cases under a special label titled "Sole Composition". The SC beers are often quirky, using atypical ingredients or processes that represent the whim of the brewers. Stay tuned to the brewery facebook page for release information.
A barrel fermented beer using fresh peaches from Baird Family Orchards. The Fantasia is firmly tart and hugely aromatic with a character not unlike Belgian fruit lambics. Minimum one year on oak before an extended bottle conditioning prior to release. Will cellar for several years, but best within three.
5.5% BLEND LOVE
A mix of barrel aged Four and Six using cherry and raspberry along with souring yeasts and bacteria. It's fruit forward in the nose with a balanced flavor bringing the malts and oak together. Named for friend and colleague Ben Love of Gigantic Brewing Company.
Based on an obscure centuries old German style that incorporates salt and coriander into a distinctly tart wheat beer with a dry champagne like finish. 2010 World Beer Cup Bronze medal winner.
5.7% SPECIAL HERBS
A unique brew incorporating wine and gin barrel aging to a farmhouse style gruit. The recipe uses lemongrass, sweet and bitter orange peels, hyssop, and Sichuan peppercorns. A bit of spelt in the grist helps maintain some body, although the Special Herbs leans in a bright and dry direction.
5.75% SAISON DU BLODGET
The only beer that combines the hop forward Five with barrel aging, Saison du Blodget has a historic profile melding tartness and bitterness. The wild aroma is rooted in the mix of hop notes and spent peaches from the Fantasia, which also contribute unique yeasts and bacteria.
6.25 % ANNIVERSARY SAISON
Beginning with the fifth anniversary of the brewery in 2014, an anniversary saison will be released annually. It combines gin and wine barrels with light use of apricots in a cascade hopped brew, combining elements we love to produce a dry, snappy, and complex profile.
5.2% WHITE TRUFFLE GOSE
An alternate version of our salt and coriander spiked German wheat beer using over five pounds of Oregon white truffles to lend the bright, tart brew a more grounded flavor.
FLORA RUSTICA 5.1%
A historic saison style beer made with calendula and homegrown yarrow flowers yielding a hugely aromatic brew that’s dry and bitter. It’s an excellent aperitif and always ready about a month and a half after the first spring yarrow flowers.
LATE HARVEST 7%
An ever changing small batch blend that uses a farmhouse brown ale base with any number of herbs or spices carefully chosen by our brewers to make a complex beer unlike any other. It’s barrel aged for roughly one year and every vintage is different. Cellar for two to four years, depending on vintage.
FATALI FOUR 4.5%
A blend of barrel aged Four that has fresh homegrown fatali chiles added for a couple months before bottling. It also incorporates light use of brettanomyces yeasts providing a contrasting earthy backdrop for the bright chile flavors. Cellar for up to three years.
BILLY THE MOUNTAIN 9.1%
Inspired by the great Prize Old Ale once brewed by Gales in England, this beer is deeply malty and full of ripe fruit, leather, wine and oak flavors. The Billy is partially barrel aged with brettanomyces yeast, lending a distinct twang and developing unique aromas over time. Bottled still and best served at about 55F to be finished at room temperature. Cellar for up to five years.
OYSTER STOUT 6.25%
Originally formulated and brewed in late 2009 with Jason McAdam of Burnside Brewing, this traditional British style stout uses both oyster liquor and whole oysters from Hama Hama Oyster Company in Washington, giving the full bodied and roasty beer a lightly savory character with a distinct mineral laden finish. 2012 World Beer Cup Bronze medal winner.
The Flora Rustica is a prime candidate for barrel aging and much like the Saison du Blodget, produces a historic flavor profile in this bottling. Not quite as hoppy but drawing from the botanical elements of yarrow and calendula, the Flora displays a significant lactic edge to sharpen the otherwise earthy flavors.
COFFEE STOUT 7%
Starting with a robust grist of ashburne mild malt, this stout takes an unusual turn using open fermentation, saison yeast, and wine barrel aging before being dosed prior to bottling with a specially prepared cold press from Extracto Coffee Roasters. It starts with an intoxicating aroma that leads through a malty yet dry and tart profile.