Open for Outside Seating & Takeout
Wednesday - Sunday, 1pm - 9pm
For our dine-in guests, our full menu can viewed HERE. This will replace the need for paper menus changing hands. We will have a few single use menus available as needed.
Likewise, for the safety of EVERYONE, all staff and customers alike, we require you to wear a mask except when seated at your table! Please keep it on when ordering from your server as well. We’ll also be utilizing a virtual waitlist you can sign up for and be notified via text when your table is ready, link in bio.
We can’t thank everyone enough for your continued patience as we navigate all of these new ways of operating, and all of the support. We are doing everything we can to ensure everyone’s safety and we appreciate your cooperation. Thank you.
WHAT'S ON TAP
Our daily drinker, named after the street our humble brewery rests on. Brewed with Pilsner and Maris Otter malt. Singularly hopped with Mosaic. Punchy notes of Satsuma orange rind, lychee flesh, and fresh blueberry muffin with a clean and crisp finish. 4.2% abv
Brewed with 2-row and oats and then hopped unequivocally with Simcoe and super fresh NZ Rakau. Delicate waves of funky white grape juice, Lemon-Kush, and psychedelic nectarine parties. 5.8% abv for ample imbibing.
Big Bancroft Beer (Batch 2)
Imperial Mosaic Pale Ale brewed with American 2-row and English Maris Otter malts. Singularly hopped with our favorite, Mosaic. The amped up version of our beloved house beer, Big Bancroft is more of everything we love about Bancroft Beer, except the low abv! Last year we used lupulin powder, which was fun but led the profile astray from the classic blueberry muffin notes Bancroft is known for. This batch we stuck to hopping completely with normal Mosaic pellets, resulting in a beautifully expressive ale bursting with pungent notes of blueberry, tropical fruit, and fragrant citrus. Incredibly quaffable at 7.6% abv.
IPA brewed with 2-row, Vienna, oat, and wheat malts. Hopped generously in the kettle with Simcoe and Cashmere. Fermented with our hazeboi yeast strain. Conditioned on a special Jerk spice blend before being dry hopped with Simcoe, Mosaic, and Columbus for a refreshing culinary IPA experience! A unique flavor tip through sweet, savory, and spicy with tropical notes of passionfruit, citrus, and overripe donut peaches. 6.7% abv
Thick & Creamy
Multigrain milk stout brewed with honey, lactose, malted barley, oats, wheat, and rye, along with plenty of specialty dark malts. For this one we sourced 50 pounds of exquisite Coffee Blossom honey harvested from the bees who populate the indigenous coffee trees of the Majang Cloud Forest in Western Ethiopia, a rich dark honey with light notes of Nutella and mesquite smoke. The result is a beautifully deep lush brew with notes of bittersweet cocoa and Turkish coffee, with a full Thick & Creamy mouthfeel. 5% abv
Machete on the Nightstand
Spooky Mild brewed with lactose sugar, 2-row, Vienna, Oat, and Chocolate malts. Fermented with traditional English ale yeast and then conditioned on vanilla, single estate roasted cocoa nibs, and a dash of secret spice. Hauntingly smooth and delicious with eerie notes of booze infused Tootsie Rolls, Ghoulish delights, tricks and treats. 4.5% abv (served on NITRO for onsite consumption).
Mixed fermentation sour ale brewed with with 2-row and Vienna malts. Fermented over many moons in stainless before being conditioned on tart cherry, white peach, and passion fruit. Keg conditioned for a soft rounded profile with funky tropical fruit, bright acidity, and crisp mineral finish. 7% abv
East Coast/West Coast IPA mashup brewed with 2-row, Vienna, and oat malts. Hopped in the kettle with Warrior oil and Simcoe. Dry hopped with a heady blend of Simcoe, Mosaic, Nugget, and Columbus. Hazy with a crisp bitterness followed by juicy berries and deep pithy Tangie live res. A lil old a lil new. 6.8%
4oz / 8oz / 16oz Available
Growler and Crowlers available
Happy Hour: M-F, 5-7pm
About Our Brewer
Ben Potts has been brewing in the Philadelphia region for over 11 years, working with some of the areas most well known breweries. With a background focused heavily on experimentation and pushing the boundaries of what we know as ‘beer’, Ben has done it all - from working with exotic fruits and spices, barrel aging, mixed fermentation techniques, to even brewing beer with lobsters and scrapple*. With that in mind, Ben brings all of his experience to Second District, creating both off-the wall flavors and classically inspired styles, along with everything in between.
“When the former owner of Nodding Head teams up with a former Dogfish Head brewer, you get some really fantastic beer. Most of it is in classic, non-crazy styles, but with slight variations that make them interesting — this is a brewpub, so all batches are small.” – BillyPenn
“Head brewer Ben Potts’ seasoned background features three local mainstays in Dock Street, Dogfish Head and Tired Hands, so rest assured the beer will be great. The taplist features a diverse blend of mostly sessionable, straightforward and good, honest beers that everyone is sure to enjoy” – Breweries In PA
“Amazing atmosphere and really good vegan food and non-vegan as well. I tried two different kinds of craft beer and I was very impressed. The staff was very friendly and even though the place was crowded the service was awesome. I am definitely coming back very soon to this hidden gem in South Philly.” – Google Review