Adventure. Excitement. A Jedi may not crave these things, but you can. Join Iron Hill Brewery & Restaurant this Saturday, February 28, for The Dark Side, Delaware Valley’s annual premier dark beer event.
There is no try. Just get yourself to Iron Hill Wilmington from 1–5 p.m., when we’ll not only be releasing The Dark Side—a full-bodied, dark German-style lager with toasted malt sweetness balanced with a slight hop bitterness—but will also have these other dark brews on tap:
Iron Hill Wilmington’s Bourbon Oompa Loompa Chocolate Stout and Shokolad Stout
Iron Hill North Wales’ Irontella
Green Flash Brewing Company’s Double Stout
Stewart’s Brewing Company’s Dark Helmet
Allagash Brewing Company’s Allagash Black
Dogfish Head Craft Brewery’s Bitches Brew
The idea for the annual event came from the naming of the beer. Brian Finn (head brewer and creator of The Dark Side) wanted to make a lager that was stronger than Schwarzbier and darker than Munich Dunkel. The name is a nod to his love for both Star Wars and Pink Floyd's Dark Side of the Moon. At the third Dark Side party someone realized that they had a Darth Vader costume; from then on getting a photo with the Sith Lord has become a tradition at the event.
Try all eight beers in a sampler, or go with your favorite in a full-sized pour. King of the Hill members, come an hour early to the party and also enjoy an exclusive beer just for you: Oak-Aged Russian Imperial on nitro, our award-winning Russian Imperial Stout aged in oak wine barrels for one year to add a distinct mellow oak character. This beer is very limited, with only one wine barrel being filled.
Dust off your light saber, hop in your Millennium Falcon and join us in Wilmington for an afternoon of Star Wars and dark beer fun!
With 11 locations in Pennsylvania, Delaware and New Jersey, there’s an Iron Hill Brewery & Restaurant near you. We specialize in handcrafted beers and fresh, from-scratch New American cuisine. Monthly releases vary by location, so scout out our beers on tap and visit us soon.
Content provided by Dish Works’ author Michele Kornegay.