Upland Brewing Company

Upland Brewing Company, established in 1998 in Bloomington, Indiana, United States is the third largest brewery in the state. The company's main Production Brewery, which includes a recently reopened taproom, serves as the primary facility for brewing operations. Upland also operates The Wood Shop, a specialized sour ale brewery and event space, where its award-winning sour beers are crafted.
In addition to brewing, Upland Brewing Co. manages two Brewpubs and six Gastropubs, offering locally brewed beer and handcrafted food in a casual dining setting. The company also provides catering services, including full bar service for offsite events and complete dining and bar options for private events hosted at its locations.
Upland Brewing Co.’s beers, including ales, lagers, and sour beers, are distributed across all 92 counties in Indiana and nine other states, reflecting the company’s growing reach within the craft beer industry.
Upland Brewing Company was founded in 1998 by Marc Sattinger, Russ Levitt and Dean LaPlante. The brewery takes its name from the Indiana Uplands, a geographic region of southern Indiana, with Bloomington being near their northern terminus. In 1998, distribution of bottles and kegs began and the brewpub opened its doors. The first beers on tap were the Wheat Ale, Pale Ale, and Bad Elmer's Porter. The brewpub began serving food the following year. Growing to be a Central Indiana staple, by 2004 its distribution had reached all 92 counties of Indiana. In 2006, ownership changed hands to a group of local investors remains 100% family owned. By 2010, distribution had expanded to include ales and lagers throughout Indiana and in parts of Kentucky, Ohio, Illinois, and Wisconsin with small batch sour ales selling only through its tap room. In 2016, Upland began limited distribution nationally after adding a wood-aged sour beer production facility and is currently distributing in 20+ markets across the country.
In 2009 a 2nd location known as the Indy Tasting Room opened in Indianapolis in the Meridian-Kessler/south Broad Ripple neighborhood. In 2012, a new brewing facility and bar was opened on the west side of Bloomington. This 37,000 square foot facility became the primary brewing facility for Upland, encompassing their everyday and seasonal lineup. The old brewery on 11th Street was scaled down to become a research and development site for Upland's growing Belgian-style sour and wild ale program. Also in 2012, Upland obtained the rights to Champagne Velvet, a pre-prohibition pilsener originally made by Terre Haute Brewing Co in 1902, and began brewing and distributing the classic brew under the Upland name. In 2013, Upland expanded further north with the addition of the Carmel Tap House, their second site to serve food. In the summer of 2016, Upland opened a new restaurant location in Columbus. It is fixed in the old Columbus Pump House building downtown, giving it the name "The Pump House". Later that same year, Upland opened The Wood Shop to serve as the home for their sour ale production, located next door to the Bloomington Brewpub. The Indy Tasting Room was renovated in 2018 and in 2019 saw a restaurant added on. The expanded space became known as 'Upland College Ave' due to its location at 49th & College Avenue. Upland's seventh location and fifth restaurant is set to open in mid-2019 in the Fountain Square neighborhood and will be known as 'Upland FSQ'.
Upland Brewing has been a sour producer for over 10 years. After trading a few cases of beer for a few wine barrels from Oliver Winery in 2006, they began their exploration into sour brewing. The Wood Shop, a brewery and taproom dedicated to sour ales, was opened in 2016.