The Iron Hill brewers have shared many of pints at Good Dog over the years.
So as Beer Week was on every bar owner's mind a couple of months ago (not like it isn't now)- Good Dog co-owner Dave Garry thought it would be fun to host a dinner featuring every Iron Hill brewer's favorite beer.
If you do the math- there's 8 brew pubs (until Chestnut Hill launches at the end of the year) so that's 8 beers- so 8 courses.
The gluttony begins at 6 pm.
Chef Jessica O'Donnell has turned out an impressive menu.
Saison – Larry Horwitz, West Chester
paired with a chilled saison coconut carrot soup with scallop ceviche
The Cannibal – Chris LaPierre, Maple Shade
paired with house cured beef salumi made with munich malts &
Cannibal Strong Belgian Gold Ale, served with a pickled vegetable mustard
Vienna Red Lager – Justin Sproul, Newark
paired with tomatoes & grilled asparagus, topped with
shredded parmesan & a warm bacon-lager vinaigrette
Sumo IPA – Brian Finn, Wilmington
paired with Sumo IPA brined fried chicken, served with a
pickled watermelon salad, topped with a honey-Sumo IPA drizzle
Roggenbier – Tim Stumpf, Phoenixville
paired with an open faced, house cured salmon
pastrami reuben on rye, topped with Roggenbier
thousand island dressing & swiss cheese / rye malt tuilles
Bourbon Aged Russian Imperial Stout – Vince Desrosiers, North Wales
paired with truffled mini beef wellington with
Bourbon Russian Imperial Stout sauce,
served with mashed potatoes & asparagus
Berliner Weiss – Paul Rutherford, Lancaster
paired with cana de cabre (soft ripened goat milk cheese aged 3-4 weeks)
with a house made raspberry rhubarb mostarda
Russian Imperial Stout – Bob Barrar, Media
paired with a Kahlua soaked coffee tres leches,
topped with a house made dark chocolate ganache
Executive Chef - Jessica O’Donnell
Sous Chef - Jared Morin
Pastry Chef - Leo Rahill