QUOTES FROM DOUG DAYHOFF, UPLAND’S PRESIDENT:
“Upland sales have tripled in the past five years, and this rate of growth has been possible because we have re-invested all profits back into the business, maintained modest salaries (thanks to a staff that is more passionate about quality beer than big paychecks), and squeezed capacity out of our original facilities and equipment in a ‘scrappy’ fashion. However, Indiana’s craft beer sales still lag neighboring Wisconsin and Michigan by many multiples, so it’s great to see new breweries opening and helping to encourage consumers to be thoughtful about drinking locally brewed beers and eating locally grown foods.”

“Upland was a pioneer business in the historic Showers Factory neighborhood 13 years ago, and we’re excited to be a pioneer again along the new B-Line corridor. Hopefully we’ll see a rapid change in the properties adjacent to the trail and an explosion in use of the trail for recreation and commuting – our brewery tours are filled with dozens of tourists every weekend, so we can help draw those people south of downtown too.”

“Compared to the large, multinational corporate beer companies, we think we have a very good track record of producing quality, hand-crafted, flavorful beers that are enjoyed responsibly, and of giving back to our communities, including over $40,000 annually in donations to Indiana’s land trust conservation movement, music and arts, and other non-profit organizations.”

QUOTES FROM CALEB STATON, UPLAND’S HEAD BREWER:
“We have experienced steady growth over the past five years, and the writing was on the wall when the last tank we installed stuck out of the roof by four feet. The decision to move the main brewery to a larger site will enable Upland to grow three fold over the next decade in a comfortable manner, with room to add more equipment, stock and organize more inventory, and install fancy lockers for employees’ brewing boots.”

“The renovations and installation of a smaller pilot brewing system at our original location will give the brewing staff the ability to try out new recipes in small batches for our test market, which has always been right on the other side of the Upland bar. That direct feedback influenced what we brew today, and will continue to help figure out what new beers are developed for our fellow Hoosiers in the future.”