North Wales

Beer, it’s what’s for dinner.

Vince — Tue, 24 Aug 2010 16:54:12 +0000

After a rousing victory for North Wales in the cask challenge (thankfully, we needed it after getting our butt kicked in Lancaster) we have been busy brewing German beers for the upcoming Oktoberfest and sending beers to GABF for competition. Our next cask for our “First Friday” September 3rd, will be Saison Du Hill dry hopped with whole leaf Cascade hops provided straight from my unofficial assistants Steph and Tim’s backyard. They are growing their own hops and i thought this would be a cool way to try them out!

Other than that we have a 5 course beer dinner coming up September 28th starting at 7 o’clock. Each course was specifically paired with one of our beers to create a great overall menu. If you haven’t been to one of our beer dinners, i highly suggest coming out. You always leave full and happy. If you’d like to reserve a seat please call the restaurant at 267-708-2000 and we will sign you up. That’s all i have for now, feel free to email me with any questions.

Christmas Morning

Vince — Fri, 06 Aug 2010 15:09:48 +0000

With the Great American Beer Festival right around the corner, Kyle and I are finally opening some of our barrel aged beers for the competition. The picture you see is of Sour Abbey Dubbel. As the title says, it’s like christmas morning for the two of us. You will definitely see a keg of Dubbel Trubbel on tap soon!

SOMETHING HOPPY vs. Imperial Coffee Porter

Vince — Mon, 02 Aug 2010 16:31:05 +0000

As we do every first friday of the month, we will have a cask on tap this Friday the 6th. The twist this Friday is that we will have TWO casks on tap. One cask from North Wales, our double ipa affectionately dubbed “Something Hoppy” and one from our Lancaster location, “Coffee Imperial Porter”. This will be the first tasting of this year’s Something Hoppy, it won’t be on tap until the 9th. As i previously reported Lancaster whooped up on us when we had our first cask challenge at their location. Now it is time to return the favor! We will be tapping both casks at 5 p.m. and Paul and I will both be on hand chat about the beer. Feel free to heckle Paul endlessly, he had his staff and mug-club members put a nice verbal lashing on me the moment i walked into Lancaster! Here is a great link to Wikipedia’s information on cask conditioned beers. http://en.wikipedia.org/wiki/Cask_ale

Here are the dates we are looking at for upcoming beer releases:

Baltic Porter=8/4

Something Hoppy on tap, NOT CASK=8/9

Saison=8/19

I hope to see you here on Friday!

Bourbon Ironbound

Vince — Thu, 22 Jul 2010 21:41:34 +0000

If you get a chance to stop in to North Wales soon, we have ONE keg of Bourbon Ironbound on tap now!!! I’ve never done Bourbon Ironbound before, so i’m really excited to see what you guys think. Here is another reminder that August 6th we are having Cask Challenge #2. Something Hoppy Vs. Coffee Imperial Porter. Hope to see you here.

What’s up?

Vince — Wed, 07 Jul 2010 18:19:59 +0000

Hey everybody, I haven’t checked in since the Lancaster Cask Challenge. Needless to say, the championship title resides in Lancaster. I have to give it to Paul the head brewer in Lancaster though, his Kryptonite was very tasty. We have already scheduled our re-match which will be held in North Wales, August 6th at 5:00 p.m. This is my call for all hop lovers, the beers for the cask challenge will be; Somethin Hoppy, a double I.P.A. from North Wales and Coffee Porter from Lancaster. Let’s all welcome Paul here with a crushing defeat and feel free to verbally abuse him when he loses.

Congratulations are in order for our recently promoted Head Chef, David Foster. I shook his hand and immediately sat down with him to work on a beer dinner. We are thinking late August, with the exact date t.b.d. As soon as I have a firm date, I will post it on the blog.

Other than that, I was lucky enough to have Tim and Steph Weber come in and brew Baltic Porter with me. They are avid homebrewers and hope to open their own brewpub in the near future. I wanted to give them some love for coming in to help with the brew, even when we had some MAJOR boiler issues. Check out Steph’s blog for her account of the brew and other reviews that she writes. That’s all i have for now, feel free to email me with any questions. check out these mugshots.

Cask Challenge

Vince — Fri, 18 Jun 2010 14:07:18 +0000

This is just a reminder that if you find yourself in the Lancaster area tonight, I will be at our Iron Hill Lancaster with a cask of Honey Do Wit. Lancasters head brewer Paul and I will be hanging out, talking all things beer related and might even have a pint or two. We’ve been known to do that. So if you are around, feel free to stop by and chat. As for our upcoming beers, here is what is on the horizon; Honey Do Wit, Oatmeal Stout, Bourbon APA and a Rye Saison. Stay tuned for more updates and have a great weekend! ~V

Randy Mosher, June 10th 7p.m.

Vince — Sat, 05 Jun 2010 14:32:27 +0000

I have a really cool event to tell you about. Randy Mosher, renowned author on all things beer, accomplished graphic illustrator, and avid brewer will be stopping by to do an in-depth tasting at Iron Hill. Randy says “It’s purpose is to give people an introduction to the flavors, aromas and textures of beer, a kind of an introduction in how to be a serious taster, to get the most out of every beer.”

Our friends up at Keystone Homebrew are this selling tickets at this link. http://www.keystonehomebrew.com/Zilron/catalog104_0.html. Tickets are $10 a piece and include a pint of one of our house beers, light snacks and a tutored tasting led by Randy. The tutored tasting will include, Vienna Lager, Russian Imperial Stout, Hefeweizen, and last but not least Barrel aged Quadfather. Randy will also be doing a book signing at the Keystone Homebrew shop right up the street from us at 5:30 p.m. to 6:30 p.m. I hope you can make it in and do this with me, let me know if you have any other questions.~V

Tonight, Tonight.

Vince — Fri, 28 May 2010 16:13:54 +0000

Good day to all. I just wanted to give everybody a little update as to what is happening the brewery lately. Tonight we are tapping one keg of “Cannibale du baril”, which is our Cannibal aged in a pinot barrel. This is the only keg that i have to put on tap, so come and get it! Yesterday Kyle and I brewed Oatmeal Stout. I’ve always wanted to brew it and finally had an open fermenter. I can’t wait to see how it turns out. If you’re at Iron Hill, feel free to stop by the brewery and i’ll get you a taster out of the fermenter. Honey Do Wit is on it’s way into a fermenter and be on the lookout for Ironbound Ale that was aged in a bourbon barrel. Other than that, BE SAFE and have a great weekend!

Rye.P.A.

Vince — Wed, 12 May 2010 19:23:00 +0000

I know how many hop-heads we have in this area and it was definetly time to brew a big hoppy beer but Kyle and i wanted to try something a little different. So for Rye.P.A. we decided to add rye to the mash tun. Rye adds a great spicy character that is very distinct. We also have added 41 pounds of american hops already and plan on adding more. We will see how heavy my hand feels the next time i add hops, which will be right after i filter the beer. I could see another 13 pounds of hops finding their way into the serving tank. So to recap, this is a double I.P.A. with four american hop varieties that we made with rye in the mash tun. We plan on releasing this beer on Thursday, May 20th @5 p.m. We will also do another food pairing that night, a sweet and spicy and fruity fritter. I’ll be here handing out samples of the beer, paired with the free fritters. I hope you can make it!

Come one, Come all.

Vince — Tue, 04 May 2010 14:20:06 +0000

This friday the 7th @ 5 p.m. I will be tapping this years batch of Dunkelweizen. This batch has a great balance between banana, clove and chocolate and we all know that there is nothing like a wheat beer on a hot summer’s day. We are also going to do a food and beer pairing with the Dunkelweizen. Our chef Dave is going to put out a Caramel-Pecan Candy with white chocolate and banana. I’m going to hand those out (eat a few), and talk about the pairing. Feel free to stop by and get down on some of these goodies!~V