It creeps, and leaps, and glides and slides across the floor. It’s The BLOB! While it’s usually viewed as a harmful creature, this year the 1958 Phoenixville-filmed horror classic served as inspiration for Iron Hill’s Head Brewer Tim Stumpf’s Red Cherry BLOB witbier. The only refreshment you should enjoy after a stressful escape from the Blob at Colonial Theatre (don’t worry, it’s just a re-enactment), this witbier is a dark imperial brewed with sweet Oregon cherries. Tim knows the brew will pair perfectly with Iron Hill’s fun menu of BLOB-y snacks and plates which they plan to feature during the two day Blob-Fest on Friday, July 13 and Saturday, July 14.
The restaurant is excited to be a part of Phoenixville’s annual celebration and eager to get in on the action by serving Red Beet BLOB and Carrot Soup; Seared Foie Gras with red cherry BLOB and pistachio chips; BLOB-Engulfed Salmon with roasted fingerling potatoes, hardboiled egg, asparagus, plum tomatoes and red wine gelee; and Duck Confit BLOB with raspberry-risotto ooze and shaved fennel salad. Dishes range in price from $4.50 to $22.95 and will be available on a pay-as-you-go basis during dinner hours both days.
Their contribution to the Blob-Fest extends beyond food and drink this year, as Iron Hill Restaurant & Brewery also plans to host a movie-themed contest. They invite all customers to bring their best Tin Foil Hat creations (to wear in order to ward off any aliens trying to read their minds) for the chance to win a $100 gift card.
Tin foil’s not just for preserving food any more. Strap your best creation on and get to Iron Hill July 13 and 14 for Blob-y food and beer!
For more information about Iron Hill Brewery & Restaurant, or to make a reservation at any of their locations, please visit www.ironhillbrewery.com, follow them on Twitter (@IronHillPHX) or @ironhillbrewery and like them on Facebook.
