DIG IN
Check out our dinner menu below, as well as your nearest location’s menu options here.
Signature Beers
Brambleberry™
Farmhouse Ale - Other
IBU: 17
ABV: 4.6%
Iron Hill Light Lager
American Light
IBU: 10
ABV: 4.0%
Philly Phavorite IPA™
IPA - New England / Hazy
IBU: 5
ABV: 6.7%
Homestead™
Farmhouse Ale - Other
IBU: 17
ABV: 4.2%
Pig Iron® Porter
Porter - English
IBU: 37
ABV: 5.4%
Vienna Red™ Lager
Lager - Vienna
IBU: 22
ABV: 4.4%
Our Signature beers are available at all Iron Hill locations, so you can enjoy these fan-favorites no matter which location you’re at. Plus, you’ll find a rotating selection of beers that vary by location. That’s because our head brewers at each location are always crafting new recipes that appeal to the local craft beer drinker, and tapping some of their favorites, as well!
Our Brewing Process
The ingredients that go into beer are simple. It’s bringing them together that’s the tough part – but also the interesting part. Below is a step-by-step illustration of how we brew each of our beers at all 17 of our locations.
1. MILLING
Grains are selected depending on beer style. The grains are milled into the grist hopper [A] to allow us to extract essential ingredients.
2. MASHING
The grains are moved from the mill room through a feed auger [B] to the mash tun [C]. Hot water is added to form the mash. This process converts the grain starch to sugars.
3. LAUTERING
Hot water is passed over the grains to remove all sugars. The solution, or wort, is extracted from the mash tun and sent to the kettle [D].
4. BOILING
The wort is brought to a full rolling boil and hops are added for bitterness and aroma – giving each beer its unique profile.
5. COOLING
The hot wort is passed through a heat exchanger [E] where it is cooled to a temperature appropriate for the yeast to ferment.
6. FERMENTATION
The wort is transferred to a fermentation tank [F] where yeast is added and allowed to ferment, converting the sugars to alcohol and CO2. Depending on the type of beer, this process takes 14 to 30 days.
7. FILTERING
After proper conditioning, the beer is sent through a filter [G] to remove all traces of the yeast before it is transferred to the serving tanks [H].
8. SERVING
Finally, the beer carbonation level is adjusted and it is ready to be sent directly to our taps for consumption. From start to finish our beers travel less than 65 feet. There’s nothing fresher!
