One of the perks of living in Chester County, Pennsylvania is the access to top-notch food products, producers and purveyors right in our own backyard.
Each output – from craft brewers and cheese makers, to wine makers and farmers – has individually created a big splash in our local economy, encouraging other food-themed small businesses that the possibility of success is achievable in this community of the Keystone State.
Recently, I accepted an invitation to tackle Iron Hill Brewery & Restaurant of Phoenixville’s “Beer and Cheese Experience,” a first-time event that vibrantly highlighted the exceptional craft beers brewed right along Bridge Street.
Phoenixville IHB’s Head Brewer Tim Stumpf and Sous Chef Tim Andrews sculpted one of the better beer and cheese pairing experiences of my life, celebrating the art of local food and drink companionship.
While the menu consisted of four well-thought courses, guests at the tasting session were welcomed with a surprise prelude – a one of a kind pairing of Hefeweizen jello and goat cheese brittle served with a nice pint of their signature Hefeweizen on tap.
The sweet and savory crunch of the brittle with the tartness of the jello primed my palate, stimulating my appetite for what was to come. Soon, our next pour of the night, the Smokin’ Blonde, arrived on the tabletop with its accompanying course – a colorful plate featuring the rich-and-nutty Idiazabal, Serrano Ham and toasted almonds.
Iron Hill’s next door neighbor, Soltane Breads and Spreads, was also an active partner in the evening’s first course, with their Roggenvolkornbrot (a triple rye bread) a beautiful accessory to the cheese plate. The slightly sour flavor of the next-door-neighbor bread sliced through the lushness of the cheese and the smoked intensity of the bottled reserve beer.
Brewer Tim suggested along the way that the “experience” only featured Iron Hill’s “best stuff” – which referred to his bottle reserves that were aged for two to three years.
Dorset, a buttery, rich, washed-rind cheese, was the shining star of course two, coming to life with the sweetness of the raw honeycomb and the freshness of watercress. Fe10, Iron Hill’s tenth anniversary strong ale, appeared with this round, radiant in rich, dark fruits and heavy, caramelized malts.
I cherished course three the most. The cheese in question was Valdeon, an intense bleu that’s a mashing of cow and sheep’s milk cheese and a much saltier Stilton. The rough-and-tough Spanish cheese was cozy with a symphony of meaty flavors, including cured duck salami, shredded duck confit and Black Mission fig chutney. Brewer Tim continued to think big on this mid-meal pairing, pouring the full-bodied English Barleywine for guests’ pleasure. The beer, he revealed, was selected because of its sweetness, which breaks down the extra richness of the full-flavored course.
As we reached the final pairing, our eyes grew wide. We could only expect to receive yet another impressive pairing from the tag-team of Tims.
The night’s finale featured a flaky, forever-memorable 5-year gouda, as plated with apricot jam and smoked chanterelles. The last beer of the night, the Wee Heavy, is a strong scotch ale with candied malts that were able to blast through the hearty punch of the house-smoked ‘shrooms.
Without a doubt, the Iron Hill Brewery’s week-night hosts understand how beer works; how, if paired correctly, it makes you want to eat (and drink) more.
To conclude, I must quote the evening’s handout, which highlighted Garrett Oliver, a beer pairing expert and brewmaster at Brooklyn Brewery. “The most wonderful thing about beer is that it has the ability to reset your palate. Beer does harmony best.”
The evening was harmonious and I eagerly await for Iron Hill Brewery & Restaurant to do it all over again.
Find Iron Hill of Phoenixville for the celebration at 130 East Bridge Street in Phoenixville or online at ironhillbrewery.com/phoenixville. View more scenes from the Beer and Cheese Experience by clicking here.
