Dock Street Brewery Opening Cannery and Tasting Room at 705 South 50th Street in April 2017

The mixed-use space will function as an expansion of our brewery: We’ll be fermenting, aging, and canning beer onsite round-the-clock. Our Tasting Room, which centers around a custom-made zinc-top bar, will be open to the public for beer (obvi), draft wine, a few classic cocktails and beer cocktails (both draft and made-to-order) and small bites every Thursday, Friday and Saturday evenings. The space will also be available for private parties and gatherings upon request.

This marks the first time ever that Dock Street will be canning beer. We have a compact but mighty canning line with a stellar group of brewers at its helm, led by Head Brewer Mark Russell and including Assistant Brewers Edwin Lopez and Sasha Certo-Ware. To begin with, we’ll release 16oz cans of one core style – Dock Street Golden IPA, the beer of a hundred tweets – and two small-run seasonal offerings, No Exit Double IPA and Jip The Blood, a Berliner weisse with blood orange, also in 16oz cans. We’ll be incorporating more core brews, one-offs and hyper-limited releases to the line-up in the near future. These first releases will only be available at Dock Street Brewery, Dock Street Cannery and Lounge, plus a very select handful of our ride-or-dies in the local restaurant and beer scene. Four-packs and 24-pack cases will be available for takeout purchase from both of our locations plus select distributors.

We worked with Philly-based photographer and graphic designer John Carlano, a longtime Dock Street friend (we’ve known him since we were laying down roots for Dock Street back in 1985), on label design, a post-modern take on our iconic nautical theme. It’s not as tattoo-ready as the graphics that will continue to grace our bottled offerings, but the new can labels are the most esoteric design we’ve seen to date, and trust us, we saw (and drank) plenty in our R+D phase.

The intimate cocktail lineup will include Pennsylvania spirits, local, fresh ingredients and garnishes, house-made syrups and infusions, and of course, Dock Street Beer. This neatly curated list comes from the beautiful mind of Josh Dresser, a longtime Dock Street employee. The cannery will be staffed with other familiar faces from the brewpub who will be making the long journey next door to moonlight behind the bar. Light fare, in the form of small plates, will be on offer as well, although in this newest space, libations will be the main focus.