Second District Online Menu


Bancroft Beer   |  2.5   4   6

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

Achieving Distance Together |  2.5   4   6
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

Leaf Blade  | 3  4.5   7
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.

Three  |   6  6oz
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!

Thick and Creamy |  3   4.5   7
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

S.P. Haze |  3   4.5   7
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 wash away those 2020 woes.

 Swagu |  3  4.5  7

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%

Northeast Extension | 3  4.5   7

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%

Big Hill Standard Cider |  5   8



Chardonnay, Maple Springs, Bechtelsville, PA | 10
Notes of melon, citrus and spice. Built from New and Old world clones.

Cabernet Franc, Karamoor Estate, Blue Bell PA | 11
Cedar, cacao, raspberry sorbet and hints of black olive


Collins, Gimlet

Collins, Gimlet, Old Fashioned

Sour, Old Fashioned


Daquiri, Old Fashioned

– back to top


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

 Salad v+ | 7



Veggies & Dip v+ sm/lg |  7  14

Pub Board | 13
pepperoni jam, smoked cheddar, pork rinds, kimchi, olives, pepperoni, cornichons, and crackers

Two Hands - w/fries or salad, and pickles

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

Cosmo | 13

Capicola, salami, mortadella, pepperoni and provolone, toasted on a hoagie roll, with LTO, cherry pepper relish and hoagie oil