PHILADELPHIA'S FIRST MICROBREWERY
PHILADELPHIA'S FIRST MICROBREWERY
We have up to eight bottled and canned beers available for takeout at any given time, plus a dozen lines between the brewpub and the Cannery + Tasting Lounge that you can enjoy here, in beer cocktails, or in growlers to go. We add a couple new beers a week, so there's always something new, delicious, and timely - cue some solid, award-winning dark beers for winter, refreshing weisse beers for summer, and everything in between. Our brewers are getting more creative and more consistently amazing by the day, so it just keeps getting better.
And, the kitchen is churning out incredible, hand-tossed and wood-fired pizzas plus new additions to the menu for game days, parties and holidays (hello, lox-topped potato latkes this past December).
Head to the brewpub for dinner, and then swing by Dock Street Cannery + Tasting Lounge afterwards for craft cocktails with house-made syrups and local spirits. We're also known to throw a mean party over there - past shindigs have included a tattoo artist for our 10 Years in West Philly party and a monthly Stand Up Comedy series, #ComedyInTheCannery.
We're making it reign with this hazy, sticky, double dry hopped, silky smooth, and perfectly balanced DIPA brewed with oats and wheat and chock full of Mosaic, Citra, and Centennial. Strong flavors and aromas of dried apricots, nectarine, and stone fruit.
There are lots of big, juicy DIPA's but there can only be one King Juice.
Pale Ale - This hazy, straw-hued, light bodied Pale Ale is brewed with 2-Row, Munich, and Flaked Wheat which makes for a silky smooth body with a mildly sweet backbone. Hopped with all late stage and dry additions of Citra, Cascade, Amarillo, and Simcoe. Aromas and flavors of bold citrus and tropical fruit. Drink, repeat.
Behold, our 'Philly Style' Berliner Weisse brewed with fresh lemongrass and fresh ginger.
This tart, sessionable beer begs for hot weather. Summer in Berlin opens up with a refreshing lactic punch that melds beautifully with grassy citrus notes and finishes with a subtle ginger spice.
Your new favorite summer beer. Sip. Ahhh. Repeat.
We designed this golden-hued, American IPA so that hop flavor and aroma are the primary experience. Oats and a touch of caramel malt make for a mouth coating light body balanced with medium bitterness.
Mosaic, Citra, Simcoe, and Amarillo hops create flavors and aromas of tropical fruit, citrus, and just a hint of pine.
The flagship Dock Street recipe from the 1980's, made right here in West Philly. Brewed with American Cascade hops and 2-row pale and caramel malts.
It's medium-bodied, exceptionally balanced and always admired for its clean, smooth finish.
We started in 1985, amidst a proverbial sea of watered down and adjunct-plagued lagers, as one of the first post-prohibition craft breweries in the country - and Philly’s first all-grain brewpub.
Now, we call a firehouse at 50th and Baltimore Avenue home. We’ve come a long way since our first location at 18th and Cherry – 3.9 miles, to be exact – but to this day, countless craft beer drinkers credit Dock Street as the beer that turned them away from yellow-tinged macro-brews and corn-infused light lager.
We’re known as much for our fearless experimental beers like the Walker (brewed with goat brains in honor of our favorite show, The Walking Dead) as for staples like our Bohemian Pilsner or our Prince Myshkin Russian Imperial Stout, one of the highest rated beers out there.
Our name, Dock Street, was chosen in honor of the seaport district which was, in the late 1700's, the largest producer of beer in the then-newly-formed country.
Today, we still brew with the spirit of Philadelphia's sudsy history, and Dock St. (pictured above, in 1908) in mind.
In fact, it wasn’t unusual to find pirates and statemen alike sitting elbow to elbow and minding their P’s and Q’s at the taverns lining Dock Street all those centuries ago, and we like to think that things are no different at our place in West Philadelphia nowadays.
Dock Street Brewery practices the craft in the ground floor of a 110-year-old firehouse at the corner of 50th and Baltimore Avenue in West Philadelphia.
We converted roughly one third of the firehouse into a production brewery, devoting the rest of the space to a sensory-stimulating restaurant. Many of our draft beers travel less than 65 feet from conditioning tanks in the brewery straight to the pint glasses and mouths of our patrons, making our offerings quite literally some of the freshest beers available.
In 2017, we converted the garage next door on 50th Street into a canning facility and lounge. Here, we ferment, age, and can beer onsite round-the-clock, and the bar there is open for beer, draft wine, a few classic cocktails and beer cocktails (both draft and made-to-order) plus small bites Thursday, Friday and Saturday evenings.
Grab some friends and take a guided tour of Dock Street Brewery! See how we make our small-batch, award-winning and handcrafted beer in our brewpub in West Philadelphia, and peep the brand new canning line next door at Dock Street Cannery + Lounge, now part of the tour. When you're done, join us front-of- house for our famed wood-fired pizza and fresh beer. We hear it tastes just that much better when you see exactly how it's made.
Complementing our handcrafted brews is impressive lineup of hand-tossed, wood fired pizza from our EarthStone Wood Oven, char-grilled burgers, numerous vegetarian and vegan friendly options, fries and bites, plus spirits, wine, and beer cocktails.
Come by for apps like our Trio Fries (potato, sweet potato and leeks), friend, Panko-crusted fresh mozzarella (a foodie-approved take on the more ubiquitous but not nearly as delicious diner version) or pizzas ranging from classic – Americana or Margherita – to culty – Flammenkuche, Fig Jam, or the pickle-topped Cubano.