UPLAND’S FRUITED lambics must be among the Midwest’s most unanimously respected beer series. With ingredients familiar (strawberry, cherry) and foreign (kiwi, paw paw), these carefully-crafted and patiently-aged sour ales have a deservedly devoted following. Powerfully fruity yet still traditionally dry and undeniably tart, they make the most of boldly experimental American adjuncts while still incorporating the complex texture and flavors of Belgium’s brewing wilderness.
Despite its unusual choice of fruit addition, this Persimmon lambic falls more towards the conservative end of the series’ spectrum. Its aroma is bright, zesty, and moderately sour, showing substantially lemon and slight sour cream notes of lactic acid without revealing very much fruit. Oak character from the barrel-aging aging is subdued, mostly contributing smoothing vanilla in the background. Persimmon does contribute a broadly fruity tang (somewhere between melon, apricot, peach, and citrus), but does not leap out with a single, defining flavor—unlike, for instance, the Blackberry or Kiwi versions.
Instead the Persimmon lambic is akin to the still-experimental Paw Paw variety: cagily fruity but still letting the wild yeasts lead the way, drying out the body almost completely and delivering pronounced acidity and strong effervescence that lands lightly upon the tongue and dissipates evenly throughout the mouth, leaving it slightly scoured and refreshed. Altogether it’s less singular a concoction than some of Upland’s other lambics, but one’s hard-pressed to call it much worse. Contrary to expectations, this unconventional adjunct actually resulted in a flavor profile more appealing to fans of traditional lambic, so neatly is it framed alongside the robust tang of Brett and other wild beasts.
Served: 750 ml bottle