August 15, 2011

King of the Iron Hill- THIS THURSDAY

This Thursday- the 2nd King of the Iron Hill takes place at EARTH bread + brewery.

One Iron Hill beer from each location of the regional brewpub group will be on tap.
The beers are below- and there's an obvious variation between them.
With all the chaps in attendance- I put this in the "rollicker" category.  See you there!

I think Bob Barrar took top honors last year....but I will have to double check on that.


 the POURS 

Iron Hill Newark – Justin Sproul, Head Brewer
Xtra Stout 
Full bodied stout with a balanced bitternes, and a distinct dark roasted malt flavor and aroma.

Iron Hill West Chester – Paul Rutherford, Head Brewer (soon to be Chestnut Hill Head Brewer)
Kryptonite Imperial IPA

Full-bodied, American style double IPA brewed with 5 pounds of hops per barrel. The result is enough
bitterness, hop flavor and aroma to challenge any man of steel.


Iron Hill Media- Bob Barrar

Yin Yang
Our traditional Belgian witbier brewed with chocolate wheat instead of white wheat. This beer has all
the character classic witbier character and distinct chocolate notes.

Iron Hill Wilmington – Brian Finn, Head Brewer
Blackberry Saison
Belgian-style farmhouse ale aged with real blackberry. The addition of fruit gives the beer a purple color
and a dry fruity finish.

Iron Hill North Wales – Vince Desrosiers, Head Brewer
Belgian IPA
Amber, Belgian-style IPA with full malt flavor, pronounced bitterness and overwhelming hop presence.
Classic Belgian yeast flavors add complexity.

Iron Hill Phoenixville – Tim Stumpf, Head Brewer
Schwarzbier
Traditional black German lager, medium-bodied with a slightly roasted flavor. A distinctive hop
bitterness that leads to a clean dry finish. Awards: 2009 GABF Gold Medal


Iron Hill Lancaster – Kevin Walter, Head Brewer
English IPA
An amber English-style IPA with distinct caramel malt character, hopped with classic English hops for a
floral aroma.

Iron Hill Maple Shade – Chris LaPierre, Head Brewer
Caprice
Golden American-Belgian ale made by using Belgian yeast and Cascade and Amarillo hops from the
Pacific Northwest. The result is classic yeast fruitiness mixed with the lively, herb notes from the hops.

1 comment:

  1. Yes he did. I seem to recall a whole lot of snow on the ground and a whole lot of strange dough on Bob's head.

    The Brew Lounge, 2/18/10

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