Sunny days and balmy nights call for a beer that’s light, crisp and refreshing. The Pour House in Westmont recently hosted a beer dinner to celebrate the launch of their new house beer, Hoppy White Ale, brewed exclusively for them by Victory Brewing Company.
First, the brew: the aroma of Hoppy White Ale is citrusy, thanks to an abundance of Citra hops late in the boil, combined with fruity yeast esters. This full-bodied ale boasts a grainy background of wheat and oats that play nicely with subtle orange and earthy hop flavors. It’s drinkable and refreshing. (ABV = 5.99%, IBU = 55).
The P.J.W. Restaurant Group hosted the event. Along with the Pour House, their collection of restaurants includes P.J. Whelihan’s locations in NJ and PA, The ChopHouse in Gibbsboro, and Treno Pizza Bar, also in Westmont. Guests were presented with our first taste of the golden Hoppy White Ale during cocktail hour. Next, we were treated to an enticing sampling of six savory Pour House menu favorites, one more delicious than the next, specially selected to pair well with Hoppy White. A sweet and memorable dessert provided a lip-smacking ending to the taste-bud tantalizing meal.
Beer-battered goat cheese fritters, are served warm and topped with a honey drizzle spiced with red pepper flakes, cinnamon, and cumin.
Smoked porter wings are tossed-to-order in a house-made barbecue sauce infused with full-flavored porter.
Golden beet and chicken salad showcases not only sweet roasted beets and grilled chicken but also earthy goat cheese and crisp radish served on a pile of peppery arugula and mixed lettuces, dressed with a honey-red wine vinaigrette and a surprise sprinkle of sweet and crunchy honey oat clusters.
California flatbread is layers of grilled chicken, thick slices of ripe and creamy avocado, roasted red pepper, applewood smoked bacon, and fresh house-made mozzarella, seasoned with fresh cilantro, and topped with smoky chipotle ranch dressing.
A couple of years ago, Philadelphia Magazine voted The Pour House’s Second Coming Burger Best Burger, and it’s easy to understand why. The patty is 100% dry aged sirloin. It’s topped with chopped tomatoes, roasted garlic aioli, gruyere cheese, all served on a brioche roll. The American classic is served with (what else?) shoestring fries and a pickle.
Spicy fried chicken was buttermilk fried chicken breast and bread-and-butter pickles, seasoned with a spicy Sriracha mayo on a potato bun.
Dessert was a decadent skillet cookie sundae: a warm and gooey chocolate chip cookie, topped with vanilla ice cream, then garnished with whipped cream, chocolate sauce.
The Pour House
124 Haddon Avenue