Iron John’s Brewing opened in October 2023 at the Plaza at Williams Center, 5350 E. Broadway Blvd. #128.
The brewery’s new Green Chile Ale is their classic Blonde Ale (ABV: 5%) with the addition of roasted Hatch green chiles — they’re added during mid-fermentation. Head Brewer at Iron John’s, Elise Lauer, says that this allows the flavor, spice, and aroma of the Hatch chiles to build as the beer ages.
“Our Blonde is made with a base of two-row malt and flaked corn, lightly hopped during the boil with Saaz hops, and uses American ale yeast,” she added. “The Blonde’s balanced citrus floral flavors and aroma, with a touch of malty sweetness, pairs perfectly with the crispness and spice of the Hatch chiles.”
This beer was first created for Iron John’s in the summer of 2022 as a seasonal beer, but its popularity has made it one of their new flagships you can drink all year round.
Plus, order a michelada at the bar that’s made with the Green Chile Ale and it’ll perk you up in no time.
Burgers and Pizza, oh my!
Iron John’s Brewing’s restaurant side of things features a few burgers on the menu — like the classic The Monkey Burger, which is topped with onions, mushrooms, cheese, bacon, and green chile. They also have a rotating burger to change it up and add an extra handheld option each month.
Then there’s the wood-fired pizza! A favorite among the Tucson Foodie team is the Buff Chick, which comes with a red and Buffalo sauce mix, Buffalo chicken, mozzarella, bleu cheese, oregano, pickled onions, and a drizzle of Buffalo crema. The spice may pair well with the Green Chile Ale!
Iron John’s Brewing Company is located at 5350 E. Broadway Blvd. #128. For more information, visit ironjohnsbrewing.com.
Stay in the Tucson Foodie Loop
Weekly digest of new openings, events, and guides. No spam.
Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
