Upland Persimmon Bruin

Persimmon was the first beer developed in the Upland Sour Ale Program to utilize a fruit from a native North American species of flora. A popular Midwestern delicacy, persimmons are commonly used to make puddings, dried or jammed for keeping, or simply eaten fresh when ripe. This year decided to change things up a bit by aging the persimmons on a Sour brown ale with around 12% buckwheat. The brown ale lends a nutty, bready note that compliments the persimmon, turning this beer into something that resembles your grandmothers’ persimmon pudding.