Funkberry is an exercise in sustainability, thanks to the practice of including second-use fruits from previous batches of Raspberry and Blackberry sour ales. Eli Trinkle, the previous head of Upland’s sour program at The Woodshop, holds the principles of sustainability and good stewardship of the natural world close in his heart. That passion is fully on display in the subtle fruitiness which is supported by earthy spice and funk derived from the blend of Brett Drei and French saison yeast.