Thursday, January 24, 2008

Iron Hill Brings Belgium to West Chester, PA - the lineup

I know you're all excited. You're chattering about it on Beer Advocate. You've mentioned it to me when I've seen you out on the town. You've sent me an e-mail to ask if I'm going. Well, yup, I'll be there. And, if there was any doubt (or if you still have doubt), check out the lineup that I received yesterday and tell me if there's still any question?
(alphabetical order) Dock Street, Philadelphia PA ~~ Imperial Wit - Double strength Belgian style Wit beer made with malted and unmalted wheat, coriander, grains of paradise and orange peel. 20 Plato, 17 BU, 8.0% abv Flying Fish, Cherry Hill NJ ~~ Bourbon Abbey Dubbel - Classic Abbey Dubbel aged in a used Bourbon barrel. Exceptionally complex beer with many interwoven flavors. 16.4 Plato, 7.5% abv General Lafayette Inn, Lafayette Hill PA ~~ Biere de Framboises - Sour, tart, dry, wine-like Belgian-style Ale made with 400 pounds of whole raspberries and a lactic fermentation. Six months in the making, this bright red brew has a quenching finish. 12 BU, 7.8% abv Harpoon, Boston MA ~~ Belgian Brown Ale - Fruity, sweet and malty ale fermented with the legendary Duvel strain. 14 Plato, 44 BU, 5.2% abv ~~ Wild Ale - Brewed with Vienna malt and lightly hopped. Fermented with Bastogne yeast then transferred to an open oak barrel and spiked with Brettanomyces-Lambicus. Light and dry yet tart and complex. Iron Hill, West Chester PA ~~ Heywood - fermented completely in oak with 100% Brettanomyces. Tart, complex an funky. 17 Plato, 11 BU, 7% abv ~~ The Quadfather - dark, rich, malty and very complex. Belgian Abbey yeast, dark candi sugar and a huge assortment of specialty malts provide layers and layers of complex fruity aromas and flavors and a warming alcohol finish. 27 Plato, 50 BU, 10.5% abv ~~ The Cannibal - Light bodied and dry but complex. Unique yeast strain imparts notes of spice and tropical fruit. Gold medal 2005 GABF, Silver Medal 2006 World Beer Cup. 28 Plato, 35 BU, 7.2% abv Iron Hill, Phoenixville PA ~~ Imperial Wit - Double Belgian White made with 7 gallons of Pine Barrens honey and fresh orange peel then aged in oak for 7 months. 29 Plato, 7.8% abv Iron Hill, Newark DE ~~ Fe10 - In celebration of our 10th Anniversary, we have crafted this wonderful dark Belgian style abbey ale. Using dark roasted malts and light and dark candi sugar, we have created a beer with a great nose of roast, fruity esters and spice, with a flavor that starts with a malty character up front and a clean finish. 24 Plato, 27 BU, 10.0% abv Iron Hill, North Wales PA ~~ Fred (Flemish Red) - This Flemish Red ale is deep red in color, starts off malty with a bit of caramel character the use of a sour mash, oak aging and a bacteria culture gives this beer a unique tartness and complexity. 13.5 Plato, 15 BU, 5.0% abv Iron Hill, Media PA ~~ Rudolph’s Revenge - American style Belgian golden strong ale, complex aroma and flavor of grapefruit, spice and bananas with a refreshing hop bitterness. This beer was hopped like an APA. We basically took our Belgian Tripel and hopped the hell out of it. 21 Plato, 60 BU, 9.0% abv Iron Hill, Wilmington DE ~~ Cannibal Nocturnum - Roasted and chocolate characters from Belgian malts mingle with the spicy character and tropical fruit notes of the Belgian yeast strain used in the original Cannibal. 28 Plato, 35 BU, 7.2% abv Manayunk Brewery, Philadelphia PA ~~ Tripel Lindy - Dive on into a tongue-tapping experience with this authentic Belgian Tripel made with German Pils malt and aged English hops. 22 Plato, 25 BU, 9.5% abv McKenzie Brew House, Malvern PA ~~ Grisette - A Belgian-style farmhouse ale brewed with wheat and French barley. A classic Saison spice character and substantial noble hop character are at the forefront, yet a moderate body allows it to sit along side its stronger Saison cousins. Designed as a crisp, easy drinking session ale inspired by a 19th century brew beloved by thirsty miners. 11.5 Plato, 28 BU, 4.2% abv Nodding Head, Philadelphia PA ~~ Otay - Unfiltered straw colored ale brewed with Belgian yeast and 12 lbs of organic buckwheat. 16.5 Plato, 25 BU, 7% abv Sly Fox, Phoenixville PA ~~ Saison Vos - Saison/Farmhouse Ale- Brewed with German Pils malt and hopped with East Kent Goldings. Fermented with a proprietary yeast which imparts its dry, spicy character. Golden orange in color. 14.5 Plato, 32 BU, 6.9% abv Stewart’s Brewing, Bear DE ~~ Stumblin’ Monk - Golden Strong Ale hopped with Styrian Goldings and Saaz 22.0 Plato, 9% abv Stoudt's, Adamstown PA ~~ Stoudt’s Tripel - strong, full bodied abbey style ale. The yeast strain contributes a rish array of spicy, phenolic, fruit-like flavors and a noticeable alcoholic warmth. 17.5 Plato, 37 BU, 9% abv Triumph, New Hope PA ~~ Belgian Red Ale - This light-bodied, traditional Belgian Red Ale is brewed with authentic Trappist yeast, Belgian candy sugar and imported caramel malt. Well balanced with high alcohol, full malt body and a touch of European hops. 15.0 Plato, 20 BU, 7% abv Tröegs, Harrisburg PA ~~ Mad Elf - The combination of Cherries, Honey, and Chocolate Malts delivers gentle fruits and subtle spices. Fermented and aged with a unique yeast, this ruby red beer has significant warming strength. 27 Plato, 11% abv, 15 BU Victory, Downingtown PA ~~ Abbey 6 - Mildly fruity, well-tempered Belgian single exhibiting characteristics of the Westmalle Abbey yeast strain. 15.3 Plato, 31 BU, 6.2% abv


Anonymous said...

Damn that was a fun event last year. Very crowded so I would get there earlier if I was going this year. I love the nice selection of lambic style and wild ale beers. I hope to hear some nice details after the event.

Anonymous said...

Did anyone go on Saturday? How was it?