bottle release

Upright Brewing’s Fantasia

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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.

The label was designed by me, like the other Upright Brewing labels, and this one was the most painstaking process of design since the original design of the brewery logo and year round labels. The final label you see today is the third iteration drawn from scratch. Instead of other labels where an outline is hand drawn but finished digitally, this work was nearly 100% hand drawn with pencil and pen and ink, with just some processing and outlining done on the computer. Since I am intimately involved in the brewery’s operations, I will offer no direct opinions on the beer, but instead I’ll let Upright Owner and Head Brewer Alex Ganum do the talking:

“It was a tremendously friendly Trevor Baird, whose family operates an orchard producing wonderful fruit, who planted the idea in my head to make a peach beer. I set about to brew something totally different from anything I’ve done before and began by propagating some lactobacillus and brettanomyces, which don’t reproduce all that quickly.”

Unlike the wonderful NW-style peach sour that Cascade Brewing makes, this one has quite a bit of funky brettanamyces character.

“The few weeks leading up to the brewday were also spent procuring some appropriate oak barrels, eight in total sourced from four different wineries. 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.”

Often brewers use fruit puree that has already been processed so it is easier to add to a tank without worries of contamination. Fantasia would, of course, be purposefully contaminated with wild yeasts, so fresh whole peaches were used to extract more funk and flavors from the skin, which imparts subtleties but makes for a much more difficult and costly process.

“It took quite a while, and the wort enjoyed an extra long boil in the meantime, much like the processing of traditional lambics. The recipe on the brewlog that day was simple; all barley malt (unlike the wheaten lambic style), but employing warm aged hops from the 2008 harvest. By the end of the boil, all eight barrels were full of the fruit plus a mixture of saison yeast and the aforementioned lactobacillus and brettanomyces.”

As the wort was cooled, the barrels were then filled with the unfermented beer at roughly 2/3 to 3/4 of the way to allow room for the fermentation process on the peaches. Later, when fermentation died down, the barrels were left with empty head space which can cause oxidation. Some brewers allow this to happen, while others top the barrels off with more beer or blanket them with CO2 (as Block 15 does). Alex opted to top the barrels off this time with Upright’s farmhouse wheat beer, ‘Four’, andsome ‘Tokay d’ Portland’, a small batch barrel-aged strong ale.

“At that point, the Fantasia was ready for extended maturation in the casks, so it was hard bunged and set aside until the following August when seven of the eight barrels were blended and bottled shortly thereafter. Those bottles have been conditioning in the back of the brewery since and are in prime form and ready to enjoy,”

The beer is expected to cellar well for at least 2 years, and Batch Two has already been brewed for next year.

Bottles of ‘Fantasia’ will be wax dipped and sold in 750ml style champagne bottles for $20 a piece and $225 for a case, with a 1 case limit at the brewery this Friday 1/20 starting at 4:30 pm. There will also be just one 50 liter keg of ‘Fantasia’ pouring on draft on Friday.

Founder of The New School and most frequent contributor Ezra Johnson-Greenough has worked in the craft beer industry for almost 10 years, doing everything from illustrating beer labels to bartending at renowned beer bars and breweries like Belmont Station, Apex, Laurelwood and Upright Brewing. He has also had a hand in creating events like the Portland Fruit Beer Festival, Portland Beer Week, and the Brewing up Cocktails series. He is available for freelance consultation in marketing, events, graphic design and branding. Contact: SamuraiArtist@NewSchoolBeer.com

9 Comments

  1. Anonymous

    January 16, 2012 at 10:05 pm

    I like BFO peaches, I like beer.

  2. Anonymous

    January 16, 2012 at 10:51 pm

    Can’t wait! Sounds fantastic!

  3. Capital Taps

    January 16, 2012 at 11:42 pm

    What about pesticide residue? Peaches are often on the “dirty dozen” list of fruit to buy and eat organic. Putting a bunch of non-organic peach skins into a beer doesn’t sound super appealing. It also doesn’t mesh with the idea of encouraging a wild ferment, since fungicides are often an important part of the pesticidal stew.

    To be clear, I don’t know the answer to this question – but is anyone at Upright thinking about this?

  4. Anonymous

    January 17, 2012 at 12:14 am

    Alex and I had a long talk about our growing practices and he is keenly aware of our dedication to our customers and our environment. Feel free to contact me through our website at bairdfamilyorchards.com.

  5. James

    January 18, 2012 at 10:30 pm

    Any word on when you will have a label with a dude in his ‘tighty whities’?

  6. Samurai Artist

    January 18, 2012 at 10:34 pm

    James,
    I dont need to do that label you clearly already have it illustrated in your mind.

  7. James

    January 19, 2012 at 2:14 pm

    tee hee…how did you know?

    Seriously, would you ever consider doing that? More equal representation of the sexes.

    I am not trying to be a dick. Your work is very high quality.

    • Samurai Artist

      January 19, 2012 at 10:32 pm

      I have no qualms with drawing dudes, I went to art school and had to draw pleny of them. As long as the art and design interests me. However with the ensuing controversy you will likely not be seeing any more sexy labels from Upright Brewing. But if someone else wants to hire me to do one I am game.

  8. henrik

    January 20, 2012 at 12:24 am

    damn man… who is this fine lady on the label? any pics?
    i blame too much beer for asking such a question.

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