Iron Hill Hosting Belgium Comes to West Chester 1/30

From Iron Hill:

• 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.)
  • 3^rd 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 20^th 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 18^th 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 Valet877-721-6155 to secure a reservation.