Now Open for Outside Seating
Okay, Philly! Today we’re trying our hand at a lil outdoor dining. We’ll be here 1pm – 9pm, Wednesday through Sunday.
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 cautiously wading into this pool and doing everything we can to ensure everyone’s safety, and we appreciate everyone’s cooperation! Looking forward to seeing you all again soon!
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
Classic American Pale Ale brewed entirely with PA grown and processed hops from our sister farm up in northern PA! Drawing from our own land and fertilized with compost created utilizing our spent grain, these hops truly add unique PA terroir. Cascade and Chinook went both into the kettle and the FV post fermentation. Our PA grown Cascade adds highly floral and spicy notes, more akin to certain European varieties, while the Chinook adds light citrus and pine resin. The result is an interesting combo of lemongrass, woodspice, and grapefruit rind. 5.5% 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%
S. P. Haze
Overtly dank IPA brewed with 2-row, wheat and oat malts. Hopped in the kettle with Amarillo, fermented with that lo flocc, then conditioned on Mandarin orange, strawberry, and watermelon. Dry-hopped near to harvest with Simcoe, Mosaic, and Motueka. Cured to perfection with intense terpy notes of B-carophyllene and myrcene, lazy summer afternoons, and low temp dabs of that sic concentrate your homie picked up last week. 6% abv and poised to help wash away those 2020 woes.n toast, and PA countrysides in the Spring. On NITRO for in-house consumption. 3.9% abv
Achieving Distance Together
American Mild brewed with Maris Otter, Vienna, and 2-row malts. Hopped gently in the kettle with Amarillo and Tettnanger. Fermented with tried and true English yeast before a delicate addition of classic East Kent Golding hops. Doughy malt blended with light notes of Mom’s sun tea, marmalade on toast, and PA countrysides in the Spring. On NITRO for in-house consumption. 3.9% 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
Three-threaded sour ale comprised of one part 2 year old barrel aged rye beer, one part 1.5 year old barrel aged sour ale, and one part fresh sour ale brewed with lemon peel and juniper and fermented on the lees and spent raspberries from our first Framboise. The result is a pungent stone fruit blast of apricot skins and crushed nectarine flesh, tangerine rind, bright acidity and a cotton candy esque barrel note on the finish. 6% abv. This one’s all too easy to crush in this sweaty heat!
Digital Future Now
IPA brewed with 2-row and malted oats. Hopped with Columbus and Warrior oil in the kettle. Secondary fermented with 12.5 pounds per barrel of Guava purée before dry hopping with Mosaic, Sabro, and Nugget. Beckoning memories of tropical getaways, summer breezes, and harvest times. Hop on that Zoom happy hour and enjoy the Digital Future Now. 7% abv
IPA brewed with 2-row, Vienna, and oat malts. Hopped heavily with Columbus, Simcoe, Sabro, and NZ Southern Cross. Notes of freshly grated tangerine rind, passionfruit sangria, and coconut flesh. 6% abv.
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.
Veggies & Dip v+ sm/lg | 7 14
Mezze Board v+ | 15
hummus, roasted veggies, spent grain falafel, olives, and pita
Pub Board | 13
pepperoni jam, smoked cheddar, pork rinds, kimchi, olives, pepperoni, cornichons, and crackers
Boneless or Veggies Wings | 12
Buffalo, BBQ or Thai Chili
Buffalo Cauliflower v+ | 10
Smashed Spicy Cukes v+ | 8
Crabby Beer Cheese | 9
served with old bay pork rinds and crackers
Tomato Verde Frito v | 10
fried green tomatoes over chipotle ranch, topped with pico and queso fresco
Fried Pickles v+ | 8
served with vegan ranch
Bacon Stix | 2.5
District Burger | 15
Brown butter bun, bacon jam, swiss, pickled red onion
Cheeseburger | 15
LTO and pickles
Spent Grain Burger v+ | 14
LTO, sprouts and pickles, with vegan ranch
Hot Dogs – beef or vegan | 12
2 all beef or fieldroast vegan hot dogs, topped with peanut butter and Fritos
Chicken Grinder | 14
grilled chicken on a toasted hoagie roll with honey mustard, swiss, marinated zucchini, pickled onion, pepperoncini and lettuce
Vegan Gyro v+ | 14
seitan, lettuce, tomato, onion, vegan garlic mayo, wrapped in a pita
Monday – Friday
5pm – 7pm
$2 off pints and
special Happy Hour menu
“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