The annual celebration of Belgian and Belgian-style beers will take place on Saturday, January 27 from 12-5 pm at Iron Hill West Chester. Many local breweries are participating by offering 40 Belgian pours in this can’t miss festival.

Craft Beer Lovers can choose from four flights (4-ounce tasters, curated by the Iron Hill brewery team) or full pours (12-oz or 16-oz, depending on ABV) on a pay-as-you-go basis.

There will also be a special Belgian-inspired menu prepared by Iron Hills’s culinary team, with food and beer pairings as well.

This year, King of the Hill (KOTH) members will have exclusive access to a private Brewer’s Lounge. There they can talk with brewers from all 25 breweries, plus from all 12 Iron Hill locations.

Guests will be treated to a never-before-seen beer from the Belgian beer specialists at Allagash Brewing in Maine, along with a VIP sampler of four different versions of Bedotter – Iron Hill’s crowd-pleasing Belgian Tripel and 2016 gold medal winner at the World Beer Cup.

“This event has become the ultimate showcase for the most interesting Belgian ales being produced in the Philadelphia area,” says Gundrum. “Despite competing against each other at various beer competitions and tasting festivals throughout the year, the local beer community loves coming together for Belgium Comes to West Chester. We look forward to a fun day of collaboration with our brothers and sisters in beer.”

Beer lovers can expect top-notch offerings from the following local breweries: 2SP, 3rd Wave, Allagash, Big Oyster, Boxcar, Brewery Techne, Conshohocken, Denizens, Evil Genius, Free Will, Hidden River, La Cabra, Levante, Manayunk, Neshaminy Creek, Philadelphia Brewing, Root Down, Saint Benjamin, Second District, Sly Fox, Stable 12, Stickman Brews, Tired Hands, Victory and Yards.

In addition, each Iron Hill location will contribute a Belgian-style beer of their own, including:

• Abbey Dubbel (Wilmington) – Brewed in the original style of a Belgian monastery, this mahogany ale has the sweetness of dark Belgian candi sugar paired with the distinct aroma of plum and pear (6.9%)
• Fool’s Gold (Ardmore) – This elegant Belgian pale ale has notes of tropical fruit and spice from the use of our special yeast strain complemented with spicy European hops (5.4%)
• Honey Tripper (Chestnut Hill) – Belgian Tripel with a complex aroma and notes of plum, spice and banana made with 20 pounds per barrel of Pine Barrens wildflower honey (9.0%)
• Funkaster ’17 (Lancaster) – Lancaster sour beer project aged in red and white wine barrels for 2 ½ years. Smooth caramel notes are complemented by flavors of oak, hay and funky tartness (6.0%)
• Ruby Slippers (Maple Shade) – Deep ruby-colored French-style farmhouse ale with hints of dark stone fruit and malt sweetness (7.0%)
• The Cannibal (Maple Shade) – A golden Belgian-style ale, with complex flavors and dry finish, accented by a nose of tropical fruit and dry spice (7.8%)
• The Traveler (Media) – A Belgian-inspired Grisette brewed with oats, wheat and rye malts to complement the peppery Belgian yeast, then aged with Brettanomyces to lend a dry, tart finish (4.4%)
• Lychee Golden Ale (Newark) – A golden Belgian ale infused with Lychee, giving it a sweet and tart herbal fruity balance (6.5%)
• Blame the Dog (North Wales) – Belgian-style strong ale brewed with orange blossom honey and chamomile (9.2%)
• Phoenix Rising (Phoenixville) – A ruby red Belgian-style ale, brewed with Montmorency tart cherry juice (6.7%)
• Saison (Huntingdon Valley) – Classic Franco-Belge-style farmhouse ale; unfiltered, bright and light bodied. The yeast gives us an earthy, fruity and spicy character with a refreshing finish (6.0%)
• Saison de Pennsy (West Chester) – A pale, light-bodied Saison with flavors of stone fruit and citrus with a dry, hoppy and spicy finish (5.9%)
• The Watchtower (Voorhees) – This blend between The Cannibal and The Watcher, both aged in red wine barrels, is dosed with Brettanomyces to exhibit a tart, citrus and slightly woody aroma, with a refreshingly dry finish (7.0%)