NEW BREWS

Here's What's In Store for the Season at Some of West Chester's Best Breweries

There’s no doubt that a change of season brings about a change in appetite, a reality embedded as much in our collective consciousness as in our genetics. The reason your body demands bright and light lunches in the summer, and heavy, hearty dinners in the winter, is influenced as much by culture as it is evolution.

Most of that cultural influence is based on historic availability; while the modern era means just about any ingredient is available on a whim any day of the year, our ancestors — even the ones from just a generation ago — built their menus around the season.

So, you know that hankering you get on cold February evenings for your grandmother’s stew — the one with a little beef, some carrots and a whole bunch of potatoes? She probably made that because the roots were the only option at the market!

The same is true of beers, and the change of season may be even more pro- nounced in brew culture than it is in kitchens around the world. The Germans have a massive festival every year, attended by tens of thousands from all over the world, just to celebrate the initial tapping of the Märzen kegs in September. Yes, we’re talking about Oktoberfest, and yes it happens in September.

Although American breweries aren’t held to the Bavarian brewing decree of 1553 stipulating that beers can only be brewed in the colder winter months (hence, Oktoberfest), our own bever-

Iron Hill Brewery & Restaurant

Iron Hill's King's Gold

Pilsner was the 2021 Gold Medal winner from the Great American Beer Festival in Colorado.

age culture still functions on a seasonal, cyclical schedule, releasing richer beers in cold months and bright beers in warmer months. And it’s just about time for that change, the time of year where we move from porters and stouts to fruity IPAs and saisons. I salivate just thinking of the citrusy hops bursting on my palate.

Spring's the time when we introduce our breakout beers. People now come out and sit outside more often as we transition from cold to good weather. They want

So, to get out in front of things, we caught up with some of the borough’s best brewers (and we have a few to choose from these days), to discuss the upcoming season and what we can expect them to turn out from their mash tuns.

Iron Hill

West Chester has an abundance of high-quality restaurants and bars to satisfy your thirst, but if you find yourself unfamiliar with the scene, where would be the ideal place to start? At the corner of N. High and Gay Streets, Iron Hill Brewery awaits your arrival. Inside they’ve got award-winning beers, a sporting atmosphere, and a reputation as one of the most popular brewery chains on the east coast.

I had the pleasure of speaking with Gideon Bailey, the general manager, and a beer enthusiast. Iron Hill prides itself on its extensive draft selection, so we should be in store for a real treat this spring.

Wrong Crowd Beer Co.

What are your most popular spring beers you have coming out in 2023?

“We have our Peaches and Cream IPA and our Kings Gold Pilsner, which is our

It’s also my favorite choice.” an American

Are there any new beers being introduced this year?

“We have two new beers this year! The first is our Autoplay IPA, which is a clean Saison blend, and the second is our Kryptonic Haze New England IPA. We’re really excited about both.”

What makes the spring beer season different from the others?

“Spring’s the time when we introduce our breakout beers. People now come out and sit outside more often as we transition from cold to good weather. They want that feel-good beer.”

Wrong Crowd

Already we’ve got a lot to be excited about this year, but we’ve got more stops to make! If you want a destination that breaks away from the larger chain scene, head down four blocks on Gay Street and cross over to Hannum, where you’ll find Wrong Crowd Beer Company.

This gem has roots as a nano-brewery (a small-scale brewery that operates with a one-barrel system) by Head Brewer Dan Shaw in 2017. Three years later, it grew into the full production brewery/taproom that stands today.

Their selection is extremely diverse with plenty of domestic and international variety, but what stood out most about the beers? Their names. Unusual, yet especially creative: Bourbon Bowl; Rumba; Baby I’m a Hamster Too; Reap the Whirlwind—those are just a few from their January list. It’s tempting to order one just for the name.

So, who better to explain their hidden meanings then Dan Shaw himself.

What's planned for spring?

“We’re still figuring out an expanded list, but what I can say is we’ll have Kolsch, Hellesbock, and the return of our fan favorite New England IPA called Highway to the Flavor Cone.” (Top Gun!)

You have a lot of creative names for your beers. What’s the inspiration behind them?

“I always like a good mixture of inside jokes. That’s the reasoning behind most of these beers. I want to keep it refreshing but with substance. For example, our beer Done Shovelin’ is a jab at shoveling snow during winter, but it has meaning. It’s a Czech style dark lager which works for the season.”

What’s the best part about spring and the spring beer season?

“It’s a great beer drinking system. I love that you can start drinking outside again. My favorite during this time is Hellesbock, a German malt beer. It’s a great beer during that time, and it’s just a good time to drink beer overall!”

Sterling Pig

Many of these places are near one another, which makes it easy on your feet and less stressful on your gas tank. Not far from Iron Hill, the next block over on Market Street is Sterling Pig Public House, and the one we have in the heart of town is actually their second location. The original spot opened its doors in July 2015 on W. State Street in Media via the refresh on styles for the upcoming warmer months.

Before opening SP, Brian began his brewing career with the well-known John Harvard’s Brew House and most recently

Sterling Pig Public House

Sterling Pig's Orange Street Wheat is a refreshing take on a classic Belgian-style ale that's light and fruity.

was the brewmaster at Rock Bottom Brewery in King of Prussia. Over the course of his career, he has received myriad accolades, including gold, silver, and bronze medals at the Great American Beer Festival in Denver, and the Real Ale Festival in Chicago. He has also been part of multiple teams receiving the coveted Large Brewpub of the Year Award from the Great American Beer Festival.

What are some of your most popular spring beers?

“As the weather warms up, people tend to switch from heavier beers both in ABV and color, so we typically see people ordering our Shoat Pilsner, The Orange Street Wheat, Session IPAs, things like that. As for which is ordered most, typically IPAs always top the list and then probably the Shoat Pilsner.”

Do you have a favorite?

“I don't necessarily have a favorite but if I had to pick, I would go with Shoat! It's a really solid Pilsner that has a lot of flavor, is refreshing and easy to drink.

Any new beers coming out in 2023?

“We do have a couple planned! We have a new Hazy IPA for March that will be a part of our core lineup that we're pretty excited about. We also have a new session IPA that will be released in April that is a companion to our Notorious PIG Baltic Porter. We will definitely have other new fun beers coming out, but don't yet have definitive release dates.”

What makes the spring selection different from the other seasons?

“Though we always have our core beers that we keep on draft, it's a refresh on styles for the upcoming warmer months. We'll put out more Saisons, session IPAes, lighter styles, etc. that are great to drink in warmer weather.”

Brian's brewing philosophy revolves around creating high-quality and approachable beers. We consumers tend to stick to classic styles, though every once in a while, we like to switch it up with something fun and different from our usual lineup—something to look forward to from a top-notch Pennsylvania brewery.

It seems we’re in for a heckuva beer season, and with West Chester adding new breweries every year or so, the diversity of local beverages continues to expand. Keep in mind, what we’ve covered here is just the tip of the iceberg. The varieties abound this spring, and you’ll find quality quaffs all over town.

Best of all, you can find any flavor you desire. Who cares if oatmeal stout is a winter beer? Is there really any need to relegate wheats to the warmer months? You, unlike your grandmother, have options, and when you live in a town with as many bars and restaurants as our little borough, those options can come to feel limitless.

photos ERIK WEBER @westchesterviews story John reshetar @JOHNKRESHETAR