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2018 Iron Chef Competition

The Iron Chef is an annual culinary competition between behind-the-counter staff members from 12 of our restaurants (excluding the newly opened Greenville, Rehoboth, and Center City locations). Hourly kitchen staff members, ranging from dishwashers to chefs, are invited to create their best dishes i…

Climbing The Hill

Since September 2015, Cassidy Hubbard has been working as a sous chef in our Iron Hill Newark location as part of the National Restaurant Association Apprenticeship program. She was selected as a great candidate for the program by her manager at the time, Jason Thomson, as he identified her as a hig…

Finding Your Beer

There are a ton of questions you get asked when people find out you brew beer for a living. “Do you love your job?” (Yes, very much so.) “Did you have to go to school for that?” (Originally no, my first college degree is in Environmental Resource Management & Wildlife and Fisheries, but I did indeed…

Craft Beer Couple Eyes Iron Hill Hershey for 1,000th Brewery

"It started in Reading, Pennsylvania, in the 1980s in a bar that advertised “100 Beers From Around the World.” Drink the list of 100 beers, and you won a T-shirt. Before long, Jean Newcomer and Greg Weiler had three T-shirts and a thirst for craft brewery creations. As of July 2, the craft beer cou…

Road to the Great American Beer Festival

For the past 21 years, Iron Hill has attended the Great American Beer Festival (GABF) in Denver, Colorado?a prestigious three-day beer festival and competition that boasts “the largest collection of U.S. beer ever served.” Brewers from around the country come together to sample each other’s creation…

NEIPA

There’s a haze craze sweeping the nation! What once was a much-hyped, specialty beer originating in Vermont, the New England IPA (or Philly IPA as I like to call it, since we own New England in football) has spread its wings and landed all over the country. If you’ve been to a local craft brewery la…

Gose – A New Twist on an Old Tradition

As a brewer, we are always trying to keep up with the newest trends while maintaining a well-balanced tap list. Lately, the “hazy craze” has taken craft beer by storm with more and more cloudy beers and New England IPAs popping up every day. But what about those beers that are a little more off the …

Giving at the Hill

Iron Hill Brewery & Restaurant takes great pride in building bonds with each of the communities where we brew our beer and practice our craft in the kitchen. One of the ways that we do this is through our Give 20 program with various charities and community groups across the areas we serve. "Give 20…

A Perfect Mistake

Mistakes happen. Agreeing to write a piece about making mistakes comes to mind, but I digress. I believe that brewing is an amazing blend of artistry, craft, science, and a bit of dumb luck. When I look back over my career it’s easy for me to point to all the times that science has come in handy, ar…

The Value in Spent Grain

A big part of our jobs as brewers involves efficiency. We receive malt on 2000 lb pallets, grind it up to the perfect consistency in our mill, steep it in hot water so that enzymes can break down it’s complex starches into fermentable sugars, and extract those sugars to create wort, a sweet liquid t…

“What is your favorite beer to drink?”

This is probably one of the questions I am most asked once people find out I brew beer for a living. I’ve been asked this question so often that my immediate response is always the same, "The next beer I drink." Usually, the individual I’m talking to doesn’t like this answer and tries to rephrase, "…

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The ABCs of Craft Brewing

We’re craft brewers, and we’re darn proud to say it. Every day we work for you, our thirsty Iron Hil…
Yes, You Can Drink Dark Beer in the Summer

When it comes to beer, we know you like what you like—and that you’re also willing to experiment. Th…
Why IPAs Are Still King of the Hill

You know you love it: the nose full of grapefruit and pine you get as your lips approach the glass, …
Brewers Reflect on the World Beer Cup

Last month, brewers and industry professionals from all across the globe filed into a banquet hall a…
Why Summer Is the Perfect Time for Growlers

Let’s face it—we see growlers going out the door all year long. But there’s something about summerti…
A Look at the 2016 Iron Hill Hourly Culinary Competition

First and foremost, I want to congratulate Ben Summers of our Phoenixville location on his win at th…
The Inside Scoop on Canned Beer

You see them taking over the shelves at your favorite bottle shop—four- and six-packs with cans (not…
6 Reasons to Party with Iron Hill at the Craft Brewers' Festival

As if the chance to try 15 of our beers isn’t reason enough to hit the Brandywine Valley Craft Brewe…
The Road to World Beer Cup

Each year, the Craft Brewers Conference (CBC) travels to different cities to set up shop and provide…
Iron Hill Collaborates with the Media Beer Ladies

My Fellow Beer Fans, Back in late March we had the pleasure of brewing a collaboration beer with the…
Inside the Mind of an Iron Hill Chef—Dan Bethard

We know it’s no surprise that we’re known for our beer—and we’re darn proud of the awards we’ve cons…
Welcome to the Family: O’Sullivan Stout Debuts Just in Time for St. Patrick’s Day

The very Irish name to be newly bestowed upon our signature Irish Dry Stout comes with a tale as cha…

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