What's your staple drink? Most people have one – that type of beer they get every time they go out. They can walk into the bar and know just what they're going to ask for. It shows off confidence, I suppose. But then you have weirdoes like me who love to sample, ordering a different beer every night. This week, Errol and I went to Iron Hill Brewery in Newark, DE, where we met another guy who loves to switch around his beer choices just as much.

Justin Sproul, Head Brewer of the Newark location, said, "When people ask about my favorite beer, I'm like, 'It depends on which mood I'm in!'" Judging from the jaw-dropping selection of brews laid before us, we'd say he has many kinds of moods. Sporting lagers and ales, Iron Hill is a brew-pub for all seasons. Let's give a rundown of what was available this time around.

They had a light beer, more flavorful than most lights, a pilsner, House Belgian Ale (very smooth), as well as the "Dubbel" which is based on a Belgian ale. The Dubbel as amber in color and had a sweet, almost fruity taste. FYI, Belgian beers are deceptive as to their alcohol content, being brewed so as to attain a higher percentage without the body of most high-alc. beers. It'll taste sweeter and smoother, then hit you all of a sudden. "The Belgians are tricky like that," Justin said.

The Ironbound Ale was their most hoppy brew, having just the right amount of aromatic hops to fill your senses without curling your tongue. Justin doesn't like a "bitter-bomb," and wouldn't wish it on his patrons either.

Lager beers tend to fit a slightly different flavor profile from ales, being ideal for pairing with food. Ales have more residual sugar and flavor, whereas the taste of a lager will leave your palette once it hits the back of your throat. This was especially true of the "Vienna Red Lager." The taste didn't disrupt the palette at all.

As for the "Extra Stout," it was a melt-in-your-mouth dark beer. Very creamy, and less carbonated than most, which actually helped the flavor.

A lot of brew-pubs out there will focus on their beer, but then the food turnout is left to be desired. Unlike these unmentionable places, the folks at Iron Hill like to emphasize that they are as much a restaurant as a brewery, and so put equal effort into ensuring a quality of food to match their beer. That's what you get when you go with an establishment that will only dish out their best. And when they have enthusiastic brewers like Justin Sproul working with them, you know there's no stopping the fermentation... until it's in your glass, of course.

Written by Erik Yount. Photos by Errol Webber.