On Tuesday, June 4, Iron Hill Brewery & Restaurant and Black Walnut Winery went for Round 2 in a Beer versus Wine Battle Royale. There was a spread of savory menu items, a variety of delectable libations and plenty of smack talk between the rivals to keep me entertained. I brought my brother-in-law with me, another craft beer nut who shares an appreciation for wine as well.
Right off the bat, I’m bestowing many kudos to Black Walnut Winery. I’m a craft beer connoisseur. I have been for quite some time. My bio below this recap screams beer nerd. That being said, there’s not a doubt in my mind I won’t be sampling some of their selections in the near future. One pairing in particular still has me gaga and it’s been almost a week since the tasting!
You could say the odds were stacked against Black Walnut Winery being that the competition was on Iron Hill’s turf. Not to mention, each course was prepared by Iron Hill’s Head Chef, Tim Andrews, who did promise to play fair when preparing the courses. Co-owner Valerie Castle is certainly aware of their advantage. Black Walnut Winery just doesn’t have the luxury of having such an event at their location, but she smiles anyway because at the end of the day, their wine is getting exposure. Besides, it’s all in good fun and that’s what matters, right?
First Course
Smoked Day Boat Scallops with Spicy Papaya Relish, Micro Greens and Coconut Caramel Sauce
Paired with Hefeweizen and 2009 Mischief
Iron Hill produces a fair share of beers throughout the year, but the Hefeweizen remains one of my favorites. You can’t go wrong with an unfiltered Bavarian wheat that opens the taste buds with a level of tanginess and finishes with banana and cloves. It’s a perfect summer seasonal that’s simply refreshing. To quote head brewer Tim Stumpf, “It’s a palate quencher.”
I knew from the get go, my vote for Round One would lean towards Iron Hill. This doesn’t mean the 2009 Mischief didn’t come dang close. It’s interesting how both selections are so diverse with the beer being unfiltered while the wine remains full bodied, yet each works to bring out the flavors of the same dish.
I’m pretty sure my guest voted for Black Walnut this course and he’s a bigger beer snob than me. This had a nice balance of tart and citrus notes I enjoy in wines, especially during a grub session.
Both contenders complemented this opener to perfection. Between the spiciness of the papaya relish, the potency of the cilantro and the glaze of the coconut caramel, many sips (and whiffs) were taken between each bite of the nicely portioned scallops.
Second Course
Baby Octopus Stew with Chorizo, New Potatoes and Tomato Broth
Paired with Bridge St. Bock and Iridescence
I felt like I was on an episode of Fear Factor as I gazed into the bowl of Baby Octopus Stew. Sure, something like this might make one queasy, but it’s their loss. I’m a huge lover of all things seafood and octopus is no exception. As Chef Tim made his way to our booth, my brother in law asked, “Why Baby Octopus?” Simply put by Tim, “Because I love it.” We had a good chuckle while my guest nudged a portion of octopus to the edge of his plate. Wuss.
As for the pairings, the Bridge Street Bock was another selection I cherished. It felt almost nostalgic between slurps. Very reminiscent of Oktoberfest in the midst of Fall. You can’t go wrong with a German lager filled with that malty backbone. On its own merit, it wins in my book, but the Iridescence, a refreshing blush wine, was definitely a solid match for the Baby Octopus Stew, which to me, felt very Creole inspired.
Third Course
Duck Confit Slider with Buttermilk Fried Foie Gras, Candied Duck Bacon, Goat Cheese and Red Wine Aioli
Paired with Dubbel and 2010 Tryst
It’s quite possibly one of the best sliders, and possibly one of the best sandwiches I have had in a long time. When you take ingredients such as candied bacon, which, let’s face it, makes everything better in conjunction with a spread of goat cheese, huge win. Slap that on two buns with slabs of buttermilk fried duck, well, there’s no looking back.
I almost forgot about the Dubbel and 2010 Tryst between chews. If there was a third vote, I’d say the Slider alone was the champion of Round Three, if not, the best course this evening….so far. I saved the remaining bites to compare with the “actual contenders” while wondering if the Duck Confit was on Iron Hill’s normal menu. I couldn’t even tell you what had my vote or my plus one.
Fourth Course
Braised Veal Cheek with Asparagus Ribbons, Crispy Beets and Verjus-Lobster Broth
Paired with Hertog Jan and 2009 Cabernet Sauvignon
After three rounds of beer and wine, what I needed at this point was a nice slab of tender meat with the perfect amount of grease to soak up the booze. Best part, it slid right off the fork and just melted in my mouth. Holy Cow, that’s good stuff! Ba Dump Dump Ching!
What I found fascinating at this stage of the evening was learning more about Brettanomyces or what Craft Beer enthusiasts know as Brett. Earlier that week, I enjoyed an American IPA from Evil Twin Brewing called, Brett Femme Fatale, but didn’t think much of the title. I felt it was odd to hear this term a second time in less than a week.
From the introduction between Iron Hill and Black Walnut, I now know Brett is indeed a term for wild yeast that can cause extraordinary flavors in beer, and positive effects on wines as well. Iron Hill has it listed as “friendly bacteria” in their description of the Hertog Jan. Pretty neat!
Fifth Course
White Chocolate Panna Cotta with Bruleed Figs and Raspberry Sangria Granité
Paired with Sénor Chocolatoro and Deception White Port
I don’t know about you, but unless it’s a house party or a special trip devoted to my sweet tooth, I rarely ever order dessert. That might change after this finale.
Dang, this one took me by surprise. I can only imagine what my facial expressions looked like with each bite and sip of that Deception. I have to assume I looked silly with my occasional “mmmmm” and the “my gawd” between bites, but it’s plates like this that make a lasting impression.
For starters, I’m not the biggest fan of white chocolate. I normally have it in small doses. The Panna Cotta placed before me was perfecto. When it comes to how it fared with the drink pairings, well, even the staff at Iron Hill can’t deny it. Black Walnut’s Deception White Port knocked it out of the park. I believe I heard the staff say “Alright, we’ll give it to them.” Well, there’s no contest this round. Checkmate!
As I expected, Iron Hill won most votes. At times, Black Walnut came very close and demolished them during dessert, but beer was the victor in this challenge.
I’ll wrap this up and say if anyone from Black Walnut is reading this, put my name down for a bottle of that Deception. My pint glass will just have to take the night off one evening, and if you know me, that’s a huge win for you guys. Cheers!
Learn more about Iron Hill Brewery & Restaurant’s Phoenixville location by clicking here. Educate yourself further on Black Walnut Winery by visiting their Tasting Room or winery HQ.
Photographs credited to Kevin Dragone.
Thanks to Iron Hill Brewery & Restaurant for providing complimentary food and drink for this article.
