At Upright one beer is produced year round specifically for draft, the Engelberg Pilsener. It's made in a north German style, using a classic Munich lager yeast that showcases the simple recipe while providing plenty of character. Named after Mt.Angel, where the Tettnanger hops in this beer are grown, the Engelberg hits the palate with a firm bitterness but remains light and with a delicate balance. It's the house draft at the Grain and Gristle and can be found at many Portland area bars and restaurants. 4.75%, 35 IBU's

The brewery tasting room pours an exclusive barrel aged sour ale named Four Play. It's based on our year round wheat beer, the Four, but transformed after spending one year in casks with tart cherries, brettanomyces, and lactobacillus. The ten cask blend yields a snappy beer with strong aromatics and a complex finish full of oak and minerality. 5%

Throughout the year Upright also brews one-off draft only batches in a range of styles. The most recent ones are detailed below:

Gose, like the oyster stout, returns but in draft form this year (a bottled batch will be available mid-March). The beer uses a completely revised recipe for 2015, saving the French saison yeast that points the beer in a rustic direction, but incorporating a newly popular kettle souring method on half of the brew to produce more lactic acidity than in years past. The addition of 5% rye gives that acidity an edge to lean on, while also lending a balancing body to this layered beer. 5.2%

Oyster Stout, formerly an annual bottled seasonal, is now a draft-only brew. The beer uses a robust bittersweet stout base and adds dozens of whole oysters plus gallons of "juice", making the beer nearly 3% by volume oyster liquor. While it may sound strange, the result is a satiating beer with a complex flavor and finish, showing strong minerality. 5.8%

Belgian Blonde is a bright, dry beer with tons of aromatics from a mix of sterling, ultra, and columbia hops, along with earthy and fruity notes from a farmhouse ale yeast much more forward than our usual house saison strain. The light beer is stronger than it seems at 7.1%.

English Pale is a strong interpretation of a classic pub beer. We started with some excellent British malts and added two interesting hop varieties from the UK - admiral and progress, the latter showing dark herbal and savory notes. A pinch of local willamette hops brightens the aroma a bit in this beer that is really a showcase for open fermentation using classic British ale yeast, where a combination of ingredient driven flavors and an attractive ester profile blend together. 6.2%

Roggenbier is a traditional German style, one of the few we've had yet to brew. Essentially a dark hefe with rye replacing the wheat, the beer shows the classic aromas and flavors associated with hefe but leans spicy with clove notes. The beer has some residual sugar but that spice along with a pleasant acidity and lively carbonation bring the beer balance. 4.35%

Urban Farmhouse Ale may sound odd as it's the flagship beer from the Commons Brewery here in Portland, but it's no mistake! Lead brewer Sean Burke came up with the idea of swapping recipes to our light saisons, where we could openly ferment their UFA and they'd run our Four through their closed conical tanks. This is not only a twist on a collaboration, but an educational experience to see how differences in fermenter design affect beer profiles. You can try a set of the beers brewed at their respective breweries plus the swapped versions side by side at Saraveza Friday the 12th! 5.25%

Spollen Angel is a Belgian-style tripel – a fitting style to pay tribute to one of our favorite brewers, Chris Spollen. The crew here met him during his days at Amnesia up the street from us, but he’s played a big part in making Oregon beer great for much longer. More important than his contributions to the brewing community is Chris’ special personality that makes him a true blast to crush a couple beers with. The Spollen Angel is one we think he’d enjoy sharing – with a big spicy nose and well integrated layers of malt, hops, and yeast notes. 9.4%

Winter Stout, a mid-November release, was brewed using our house saison yeast but unlike the coffee stout maintains some residual sugars, allowing us to pack in a grip of perle, magnum, nugget, and willamette hops. A cooling mint chocolate character makes it perfect for sipping on as the days grow colder into winter. 6.7%

Coffee Stout is back as a draft-only release this year. Formulated around a distinctly flavorful base malt, maturing 11 months in barrels and then being blended with 2% by volume cold press coffee courtesy of Extracto Coffee Roasters, the strong yet dry beer shows a complex mix of slate, ash, grape, rainier cherry, and dark pepper notes. A slightly oily mouthfeel offsets the dryness, making this open fermented stout one to drink freely or sip slowly. 7.25%