LIVING It UpLand style

Upland Brewing Company's atmosphere is complemented by its wooden deco, live music and televisions and award-winning beer. \nThe history and namesake of the restaurant stems from the Norman and Crawford Uplands in Southern Indiana. These are areas where glaciers formed the land into plateaus situated hundreds of feet above the rest of the landscape in Southern Indiana. The people living in these geographic locations were said to be self-sufficient and confident, and thus the beer brewed at Upland reflects similar attributes. \nThe brewery's latest national accomplishment reflects that confidence and hard work. They won the silver medal at the 2003 Great American Beer Festival in Denver, Colo., in late September for Upland Pale Ale. The Great American Beer Festival, is an internationally recognized event that has taken place annually since 1982. It is consistently covered by the TV station Food Network, and attracts hundreds of participants every year.\n"The GABF is the premier judging event for the American craft beer industry," says Nancy Johnson, festival director. The Association of Brewers hosts the festival, in addition to the World Beer Cup, which takes place every two years. Last year Upland won a gold medal for its Wheat Ale, and with this year's added success, they plan to enter yet again in the coming years. \n"(We) hope to increase the recognition of the quality beers being produced in Indiana and the Midwest," says Upland's Head Brewer Ed Herrmann. \nThe Pale Ale won in the "bitter" category, and competed against 1,400 other breweries. \n"The character of the beer is not a typical microbrew, it's lighter on the palate, a little bitter but balanced by a nice sweetness from the malt, with sort of a grapefruit finish," Herrmann says. \nLooking through the greenish tinted window, at the back of the building is the actual brewery. Holding tanks, mash tuns, boil kettles and bright tanks are used to make the seven draft beers that are featured at a time in the bar, which switch depending on how fast it takes seasonal beers to deplete. Currently, the seasonal beers include Upland's Oktober and Pilsener beer. \n"The Pilsener is Bohemian, a little darker than the traditional Pilsener, and starts sweeter with a spicy hop finish," says Upland bartender Zoe Hagberg. She also says hop is a vine plant that adds bitterness to the final taste of beer, usually affecting the roof of the mouth and back of the tongue. \nThe other beers currently featured on tap are Upland Wheat, Upland Valley Weizen, Upland Pale Ale, Upland Dragonfly and Upland's Bad Elmer's Porter. Different nights feature the current beers on tap as specials: Monday night is Valley Weizen, Tuesday is brewer's choice, Wednesday is Wheat, Thursday is Bad Elmer's Porter and Friday is Dragonfly. Tuesdays also feature $6 pitchers, and Sunday the brewery offers live jazz music in the evening.\nAnd if the beer itself isn't enough, Upland also features an extensive menu, specializing in locally raised buffalo steaks from Larry Neidigh's farm in Ellettsville, Ind. The buffalo are fed the leftover barley from the mash tuns at the end of the brewing process, and the steaks are low in fat and cholesterol. \nHamburgers, soups, salads, fish and pasta dishes are other components of the menu, and Upland also offers a variety of vegetarian and vegan options. Local products are key players in Upland's food, due to a philosophy of supporting the community that is maintained in the restaurant. Upland merchandise is available for purchase, and a variety of hats, T-shirts and cups are available in the restaurant.\nBad Elmer's Mug Club treats customers to $3 drafts on Mondays and Wednesdays and $4 drafts every other day. Patrons may join for $35 for a year and then pay $25 to renew the membership each year. A lifetime membership is available for $99.99. \nUpland Brewery is located at 350 W. 11th St; open from 11 a.m. to 11 p.m. Monday through Saturday. Call 336-BEER, or visit www.uplandbeer.com for more information.