Upslope Brewing Company - Lee Hill Open Space Terroir Project
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What the brewers say
“Fermented in oak barrels by indigenous yeast and bacteria.”
What our panel thought
“Dose of barnyard funk in the nose, with hints of lemon, leather, hay. Elevated acidity in the sip balanced by a tart note, some floral, earthy bitterness, pronounced lemon.”
What our editors thought
“Gorgeous citrus and aged-hop aroma strikes a precarious balance. Pineapple and lemon in the sip lean more juice and less beer. Carbonation gives up quickly, mineral funk holds the line.”
