This March, head brewer Tim Stumpf of Iron Hill Brewery & Restaurant of Phoenixville (130 East Bridge Street) will host two special events: a Barrel-Aged Beer Tasting, featuring six of their most uncommon barrel-aged beers, and a “Breakfast of Champions” Brunch, with five-courses of scrumptious breakfast dishes, each paired with a handcrafted beer.
First, on Saturday, March 3 from 2 p.m. until 7 p.m., Stumpf will host the Barrel-Aged Beer Tasting, a pay-as-you-go event where guests will enjoy rare and flavorful beers such as:
- Bourbon Porter, their award-winning Pig Iron Porter aged for two months in bourbon barrels
- Bourbon Winter Warmer, a strong winter ale brewed with cinnamon, nutmeg, allspice and ginger, aged in a bourbon barrel
- Bourbon Dubbel, a Belgian Abbey-style strong brown ale aged for two months in a bourbon barrel
- Cabby Boysenberry, a Belgian Abbey-style strong brown ale fermented with 100 pounds of boysenberries and aged for 10 months in a cabernet barrel
- Chardonnay Tripel, a Belgian farmhouse-style ale brewed with orange blossom honey and blueberry honey, aged for seven months in a chardonnay barrel
- Brett Quadrupel, their strongest Belgian Abbey-style beer aged in a cabernet barrel for a year with wild yeasts.
On Sunday, March 11 at 1 p.m., Stumpf and Chef Tim Andrews will team-up to host a “Breakfast of Champions” Brunch. For $60 per person, including tax and gratuity, guests will enjoy five-courses of breakfast dishes, each paired with an Iron Hill beer.
Reservations are strongly recommended, as space is limited to only 35 guests.
The event’s pairings are set to include:
- Crepe Duo: smoked salmon with lavender goat cheese and chive crème fraiche and Serrano ham with manchego, quince jam and dulce de leche. Paired with Belgian Wit, a pale, unfiltered Belgian-style wheat beer.
- Citrus Salad with orange and grapefruit segments, shaved coconut and mint yogurt. Paired with The Cannibal, a Belgian-style golden ale with complex, dry sweetness
- Breakfast Burrito: hash browns, chorizo sausage, scrambled eggs, roasted peppers, onions, chipotle sauce and queso fresco in a warm tortilla with avocado. Paired with Galena Bomb, an American IPA with full malt flavor, pronounced bitterness and an overwhelming hop presence.
- Baked Egg: applewood smoked bacon, wild mushrooms, tomatoes, spinach, Idiazabal cheese and hollandaise with smoked pork hash. Paired with Rauchbier, a Bamburg-style German amber lager made with beech wood smoked malt
- Fried Chicken and Waffle: a sweet potato waffle with applewood smoked bacon butter and Pig Iron Porter syrup. Paired with Coffee-Infused Oatmeal Stout, a classic English-style stout with silky smooth character and a round, creamy mouth feel.
For more information about Iron Hill Brewery & Restaurant, find them at 130 East Bridge Street in Phoenixville or online at ironhillbrewery.com/phoenixville.
Photographs credited to Laura Taylor.
