1. Where is your brewery?

We have two locations in our hometown of Bloomington, Indiana. The first is a downtown restaurant, which we opened in 1998 and is where we still brew all of our sours. In July 2012, we expanded into a new production facility on Bloomington's westside to brew our core line up of beers.

2. What was the first beer you had that made you realize craft beer was going to be a bigger part of your life?

I started drinking good beer during a semester abroad in London during my junior year in college and have been partial to English styles ever since. When I got back to the US, the first beer I remember standing out was Bell's Porter.

3. What is your favorite style to brew and why?

It's exciting that we have the opportunity at Upland to brew a wide variety of styles over the course of the year. While we have a core lineup that we brew year round, we also have plenty of seasonals and a new "Side Trail Series" where we can try out new styles and recipes. The one I look forward to brewing the most each year is our fresh hop Harvest Ale. There's an anticipation that builds before we brew it because we don't know the exact date of the harvest until it's happening and then we mash-in as soon as the hops arrive so they are as fresh as possible.

4. If you were stranded on an island (with a working refrigerator that automatically replenished itself) and you could only have one beer for the rest of your life in that fridge, which would it be?

've never gone wrong with Oskar Blues' Dale's Pale Ale.

5. What is your favorite music to listen to in the brewery?

That's probably the most divisive question you could ask at Upland, but I'm usually brewing with some alternative/indie rock playing. Gaslight Anthem and The Thermals are a couple of my favorites right now.

6. Which other brewery has inspired you the most? Why?

New Glarus has always been a favorite of mine and I was finally able to stop at the brewery on the way back from the Great Taste of the Midwest in Madison, WI this past weekend. Everything about the place was incredible and their beer is always fantastic. I have huge respect for the attention to detail and local pride that is evident in everything they do.

7. Single hop beer - which hops are you using?

We added a Session IPA last year and a new Imperial IPA this year that both feature a lot of Simcoe. I love using it any chance I get and would definitely like to use it in a single hop beer.

8. Where is your favorite place to get a beer after work and why?

My first stop after a shift is always the taproom at Upland. It’s great to interact directly with the customers and get immediate feedback on the beers. When I’m not drinking at Upland, Bloomington has two other breweries (Bloomington Brewing Company and Function Brewery) with a couple more in planning so there are great options for craft beer all around town.

9. What is one piece of advice you'd give to someone who thinks they want to get into the craft beer industry?

I hope people are getting into the craft beer industry because they have a passion for great beer and not because they see a rising trend. It’s a lot of long hours, cleaning, and hard work, but there’s no better industry to work in if you have passion for what you do and create.

10. Dogs or cats?

Definitely dogs. I don't have my own in Bloomington, but enough Upland employees bring their dogs into work that our patio becomes a de facto dog park on most days.