From Iron Hill:
On Saturday, January 30 from 1 p.m. until 6 p.m., lead brewer Chris Endrikat will host the annual Belgium Comes to West Chester festival at Iron Hill West Chester. Guests will enjoy 34 rare and prized Belgian and Belgian-style beers, plus a special menu of Belgian fare and the opportunity to chat with brewers about the pours. Endrikat, along with senior head brewer Paul Rutherford, carefully curated this year’s draft list to reflect Iron Hill’s commitment to developing their own Belgian-inspired recipes, as well as highlighting styles from some of the best breweries in the world, including: Boulevard Tank 7 Farmhouse Ale,Rodenbach Grand Cru and Denizens Bocho Bandido.
- This year’s line-up of 34 beers is the most exciting to date for the annual event, including coveted and hard-to-find styles from top local brewers, available a la carte or in samplers; and please share your experience on social media using the hashtag #BCWC2016. Beers being poured will include:
- Iron Hill Phoenixville Lavender Tripel, a Belgian-style golden ale aged on fresh lavender from a local farm ($6.25/12 oz.)
- Iron Hill Chestnut Hill 2014 Brett Lappy New Beer, an American saison aged in used wine barrels with brettanomyces for nearly a year ($7.25/12 oz.)
- Iron Hill Media Tawny Port Barrel-Aged Brett Old Ale, an award-winning traditional English-style brown ale fermented with wild yeast and aged in second-use tawny port barrels ($6.25/12 oz.)
- Dock Street Nino’s Prickly Pear, a classic European-style farmhouse ale brewed with prickly pears for vibrant ruby color and barrel aged with wild yeasts for 18 months ($6.25/12 oz.)
- Boulevard Brewing Tank 7 Farmhouse Ale, a complex straw-colored ale with grapefruit notes and a dry, peppery finish ($6.75/12 oz.)
- Tired Hands Saison Hands, a four-grain saison brewed with rye, oats and wheat, then hopped and conditioned in large oak foudres with house saison yeast ($6.75/12 oz.)
- Stewart’s Stumbling Monk, a strong golden ale hopped with a healthy addition of Styrian Goldings hops ($6.25/12 oz.)
- Yards Belgian Golden, a Belgian-style golden ale aged for a year in a red wine barrel with brettanomyces lambicus ($6.25/12 oz.)
- Levante Twin Spires, a Belgian-style IPA made with local Deer Creek Malthouse malt for complex spice character ($6.75/12 oz.)
- Duvel Moortgat Duvel, a Belgian golden ale with aromas of grapefruit, dry aroma and a slightly bitter aftertaste ($7.25/12 oz.)
- Iron Hill Lancaster Bourbon-Aged Fe10, brewed with Belgian abbey yeast, dark candi sugar and assorted malts, then aged in a rye whiskey barrel for nine months ($7.25/12 oz.)
- Iron Hill Media Kriek, a traditional, unfiltered Belgian-style lambic with wild yeast and bacteria, aged for two years with wild cherries in oak barrels ($7.25/12 oz.)
- Iron Hill West Chester Van Damme, a Belgian-style golden strong ale aged on La Colombe signature Colombian coffee beans ($6/25/12 oz.)
- Forest and Main Melange de Jour, a blend of saisons barrel aged with brettanomyces and lactobacillus ($6.75/12 oz.)
- Sterling Pig Saison d’Hiver, a classic Belgian-style saison that is light blonde in color, with flavors and aromas of fruit and spice ($6.25/12 oz.)
- 3rd Wave Hang Ten, a bourbon barrel-aged sour raspberry Belgian-style tripel, with candi sugar sweetness, aged for nine months ($6.25/12 oz.)
- Fins Big Oyster Black and Blue Tripel, a Belgian-style golden ale aged on black tea and dried blueberries, with notes of bananas and spices ($6.75/12 oz.)
- Vault Belgian Golden, a Belgian-style golden ale that is aged in apple brandy barrels for eight months or more ($6.75/12 oz.)
- Coppertail Weequasher, a sour session IPA with citrus and pine notes from the American hops blend ($6.75/12 oz.)
- Ommegang Rosetta, a blend of young Flemish-style brown ale and old Flemish style brown ale aged for at least three years on cherries ($6.75/12 oz.)
- Iron Hill Chestnut Hill Wild Cannibal, Iron Hill’s famed Cannibal aged in a wine barrel with wild yeast for more than a year ($7.25/12 oz.)
- Iron Hill Media Raspberry Torte, house porter aged in a red wine barrel previously used to age a framboise ($7.25/12 oz.)
- Brooklyn Lord Sorachi, a “super saison” that is pungent, hoppy and strong with notes of lemon, dill and lemongrass ($6.75/12 oz.)
- Mckenzie’s Saison Vautour, a Belgian-style farmhouse ale with bold, spicy yeast character and a dry, hoppy finish ($6.25/12 oz.)
- Denizens Bocho Bandido, a Belgian-style tripel aged in mezcal barrels with lactobacillus and brett drie fontenin, blended with lime gose ($6.75/12 oz.)
- Boxcar Third R’ale Triple, a Belgian-style tripel with notes of bananas and cloves and a smooth finish ($6.25/12 oz.)
- 2SP Dark As Night, an imperial dark saison brewed with American hops, chocolate malt, French saison yeast and brettanomyces ($6.75/12 oz.)
- Troegs 2014 Mad Elf, a Belgian-style ruby red ale reminiscent of ripened cherries, raw honey and cocoa with notes of cinnamon, clove and allspice ($7.25/12 oz.)
- Victory V Twelve, a Belgian-style quadruple with aromatic fruity notes and hints of pear and apricot, followed by refreshing dryness ($7.25/12 oz.)
- Allagash Tiarna, a blend of two beers, one aged in oak with brettanomyces, the other aged in stainless with Belgian yeasts ($7.25/12 oz.)
- Dogfish Head Higher Math, the brewery’s 20th anniversary celebration beer, a golden ale brewed with chocolate and sour cherry juice ($5.5o/8 oz.)
- Firestone Walker Opal, an unfiltered interpretation of the classic saisons that originated from the 18th century farmhouses of southern Belgium’s Wallonia region, spice character from the yeast blends with citrus and tropical fruit notes imparted by dry-hopping ($7.25/12 oz.)
- Brouwerij Rodenbach Grand Cru, a Flanders red ale with hints of ripe berries and oak, at once rich, effervescent and tart ($5.50/8 oz.)
- Captain Lawrence Golden Delicious, a golden ale dry-hopped with amarillo hops and aged in apple brandy barrels, tropical aroma from the hops and delicate apple aroma from the barrel are a perfect match ($7.25/12 oz.)
- In addition, the kitchen will prepare a special menu of Belgian fare to fortify drinkers:
- Chicken Waterzooi, Belgian cream of chicken soup ($5.25/$6.50)
- Panisse, chickpea fries with dill-yogurt dipping sauce ($8.95)
- Pommes Frites, house-cut fries with curry sauce andalouse ($6.95)
- Open-Faced Croque Monsieur, ham, gruyere and mornay sauce on toasted brioche ($10.95; make it a Croque Madame with a sunny-side egg for $1 more)
- Belgian Meatballs with potato bread croutons and golden raisin-apple syrup ($9.95)
- Flemish Beef Tenderloin Stew with potato stoemp, roasted pearl onions, Belgian ale gravy and mustard toast ($19.95)
- Moules Frites Brabant, with leeks, garlic, lemon and witbier, or Moules Frites Conchon, with apple, bacon, bleu cheese and saison, both served with house-cut fries and rosemary-roasted garlic mayonnaise ($16.95)
- Pan-Roasted North Atlantic Salmon with carrot and potato stoemp, buttered haricots verts and Belgian witbier beurre blanc
- Since Iron Hill has long fostered an atmosphere of responsible drinking, the restaurant has partnered with Restaurant Valet; and guests are encouraged use this convenient and affordable transportation service as a way to get home safely from the festival. Please call 877-721-6155 to secure a reservation.
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