At Starkbierfest, salted radishes and a glass of Uerige Doppelsticke to begin the day at Brauhaus Schmitz
Jägerburger with mushrooms, Emmenthaler, and crispy fried onions and a side of potato salad for lunch at Brauhaus Schmitz was a near perfect way to begin the day
The Wienerschnitzel for lunch at Brauhaus Schmitz added to a near perfect way to begin the day
The crowd grew early and steadily in the day at Brauhaus Schmitz's Starkbierfest
Brauhaus Schmitz's Starkbierfest menu of beers from Germany and Austria.
Brauhaus Schmitz, home of Mike Gretz
Cooperage Wine and Whiskey Bar celebrating Philly Beer Week with Dogfish Head
Cooperage Wine and Whiskey Bar celebrating Philly Beer Week with Dogfish Head. Matt Patton from the DFH home Rehoboth pub was in attendance.
Cooperage Wine and Whiskey Bar year-round bottle menu shows that they celebrate Philly Beer Week year-round
Monk's Café for Tomme Arthur and his Lost Abbey beers was beyond crowded. Everyone played nicely together
Bill looks like he's keeping a secret
Lew Bryson and Tomme Arthur found in a crowded Monk's, it's better to stick together.
Good Dog Bar second floor served as the scene for the 8-course Iron Hill Beer Pairing Dinner
Iron Hill guys: Mike "Rut" Rutkowski (West Chester) and Brian Finn (Wilmington)
1st Course-Chilled salmon coconut carrot soup with scallop ceviche paired with Saison (Horwitz)
Chef Jessica O'Donnell tag-teamed the course introductions with the Iron Hill guys
Chris Lapierre (Maple Shade) and Jeff (?) walk through the
2nd Course-House cured beef salumi made with munich malts & Cannibal Strong Belgian Gold Ale - served with pickled vegetable mustard paired with The Cannibal (LaPierre)
Justin Sproul (Newark), middle, takes his turn at the mike.
3rd Course-Tomato and grilled asparagus, topped with shredded parmesan & warm bacon-lager vinaigrette paired with Vienna Red Lager (Sproul)
Brian Finn (Wilmington) entertained and informed
4th Course-Sumo IPA brined fried chicken, served with a pickled watermelon salad, topped with a honey-Sumo IPA drizzle paired with Sumo IPA (Finn)
Mark Edelson, co-owner and founder of Iron Hill, did his part as well
5th Course-Open faced, housed cured salmon pastrami reuben on rye, topped with Roggenbier thousand island dressing & swiss cheese / rye malt tuilles paired with Roggenbier (Stumpf)
Vince Desrosiers (North Wales) had his own course to describe
6th Course-Truffled mini beef wellington with bourbon aged RIS sauce, served with mashed potatoes and asparagus paired with Boubon-aged RIS (Desrosiers)
Iron Hill gone to the dogs for one night at Good Dog Bar.
Paul Rutherford (Lancaster) will soon be working much closer to home in Chestnut Hill
Justin Sproul (Newark) and the clean-shaven, but still shorts-wearing, Bob "Medal Machine" Barrar (Media)
8th Course-Kahlua soaked coffee tres leches, topped with a house made dark chocolate granache paired with Russian Imperial Stout (Barrar)
Iron Hill's lineup of (almost all) the brewers at Good Dog flank Chef Jessica, from left to right: Kevin Walter; Mike Rutkowski; Mark Edelson; Paul Rutherford; Jessica O'Donnell; Justin Sproul; Chris LaPierre; Bob Barrar; Brian Finn