Iron Hill Dumbledore’s Dubbel & Harry Potter-Inspired Menu Coming 10/18

From Iron Hill Chestnut Hill:

CHESTNUT HILL, PA – To celebrate Chestnut Hill’s Harry Potter Weekend, Friday, October 18 and Saturday, October 19, Iron Hill Brewery & Restaurant (8400 Germantown Avenue, 215-948-5600) will release a new ale, Dumbledore’s Dubbel, and offer a Harry Potter-inspired menu of beers, food and treats for fans of all ages.  All items will be available on a pay-as-you-go basis, including a special non-alcoholic Butterbeer for younger Harry readers and yes – they will even prepare and serve Harry’s favorite dessert, Treacle Tart.

• Weasley Weisse, a pale, German-style, light-bodied wheat beer; 
• Dumbledortmunder, a deep golden, German-style lager with firm but dry body;
• Potter Porter, Iron Hill’s famed Pig Iron Porter aged on cocoa nibs, toasted coconut and vanilla beans and served on nitrogen;
• Leviosa IPA, a pale yellow American IPA with medium body and overwhelming hop flavor;
• Madam Rosmerta Mulled Beer, a traditional German-style festival beer;
• Horcrux Hopped IPA, a single-hopped American IPA;
• and Horntail Helles, a classic, bright German lager with rich, bread-y character from Munich malt.

The festive Harry Potter menu, which will debut at the release party and be available all-day Saturday, will include:  Butterbeer, a traditional (and secret!) recipe from the wizarding world that is appropriate for all ages;  The Three Broomsticks Soup, beer and cheese soup with kielbasa, potatoes and sharp cheddar;  The Hog’s Head Pizza, with pepperoni, garlic sausage, Genoa salami, pancetta, tomato sauce and parmigiano reggiano and mozzarella cheeses;  Forbidden Forest Salad, spinach salad with walnuts, red onion, gorgonzola cheese and warm bacon dressing;  The Aged Cheddars Cheese Plate, featuring Montgomery’s Cheddar, Castelrosso and Isle of Mull Cheddar cheeses, pistachios, honey and sliced baguette;  Oysters on the Half Shell, Moonstones from Rhode Island, served with mignonette and cocktail sauce;  House-Smoked Salmon with watercress salad, horseradish cream and crispy leeks;  Garlic- and Herb-Roasted Half Chicken, served semi-boneless with buttery smashed Yukon gold potatoes, parmesan green beans and lemon pan sauce;  Shepherd’s Pie of ground lamb with smashed potatoes, cheddar cheese, onions, carrots, sweet peas and fresh herbs;  Seafood Bouillabaisse, famously served during the tri-wizarding tournament, with sea scallops, shrimp, mussels, littleneck clams, fin fish and fresh herbs;  and Treacle Tart, Harry’s favorite dessert, made in the traditional British style.
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