Great American Beer Festival Bronze Award Dock Street Amber Beer 1986- Consumer Preference Poll Great American Beer Festival Silver Medal Dock Street Cream Ale 1992 International Gold Medal Dock Street Amber Beer “Monde Selection”, 1992, 1993, 1994, 1995 Institut International pour les Selecions de la Qualite, Brussels, Belgium Dock Street Bohemian Pilsner “Monde Selection”, 1994 Institut International pour les Selecions de la Qualite, Brussels, Belgium “One of the Top 50 Beers in the World” As noted in ‘The 50 Greatest Beers in the World,’ by Stuart A. Kallen, Citadel Press Best of Philly Philadelphia Magazine, Seven Time Winner Best Brew Dock Street Summer Session Summer Ale Fest 2009 Dock Street hits Hollywood Notable spots in the films ‘Philadelphia,’ Leaving Las Vegas,’ and numerous local films. Dock Street also received frequent references in the cult television series ‘Thirtysomething.’
“An enlightening example, Illuminator is a dark amber double bock. Dock Street Illuminator is creamy with vanilla notes and pruney flavors.”
“Dock Street Milk Stout is the ‘real thing.’ This stout is very smooth indeed, with flavors reminiscent of dark chocolate and fudge.”
Dock Street Barrel-Aged Prince Myshkin Russian Imperial Stout- Jack Curtin “Truly a great beer and it, like the Stone beer, was sent from the brewery. Deep black color, rich flavors. An excellent interpretation of the style which also might have been selected as Beer of the Year 2010 were it not for the limited availability. When I wrote in my “Year in Review” post that Dock Street was getting its act together, this was one of the reasons why.” Brewpub of the Year ’10- Jack Curtin, Liquid Diet- “You just get the feeling that these folks are getting their act together, becoming an integral part of their community and doing some really fine beers? I do. Dock Street version 2 is a grand reinterpretation of what a brewpub is all about, not as grand as its forefather, but clearly in tune with the times. Brewery Tour- Sarah WYSP “A few weeks ago I wrote about [Dock Street] Hop Garden Double IPA, which I thought was tremendous. We also samples a very tasty selection that included Man Full of Trouble Porter, Rye IPA, Saison DuPotts and their best seller the Royal Bohemian Pilsner. They masterfully brew a beer for all tastes. If you like excellent beer, good company, friendly staff, incredible pizza and all things Philadelphia, I suggest you head over to Dock Street. Good times, we’ll be back for sure.” read more... Brewpub- NY Times- ’09 “...a small artisanal brewery with esoteric drafts...” BrewPub- Philadelphia Weekly “Everyone’s been singing Dock Street’s praises for its elaborate, delicious pizzas and its tasty homebrewed beer. Everyone’s right!”http://94wysp.radio.com/2010/11/12/sarahs-beer-of-the-week-11-12-10-2/#photo-1shapeimage_4_link_0
Michael Jackson & Dock Street The Perfect Beer Companions
“Dock Street’s Pilsner is one of the finest Pilsners in the United States... as aromatic and soft as the best from Bohemia.”
Dock Street Bohemian Pilsner, “Rich and lively with superb complexity.”
Dock Street Amber Beer, “Medium amber with red highlights. Thick, rich creamy head with a spicy, malty (almost wine like) nose. Crisp, tasty, yeasty, deliciously mouth-filling flavors with an appetizing heartiness. Outstanding.”
Dock Street Amber Beer, “Crisp and complex understated malt in harmony with almost floral qualities from the hops, and a good bite. Yes, a beer like this one could even be called elegant.”
-Michael Jackson
-Philadelphia Magazine
-LA Style
-Bon Appetit

Awards and Nods

Prisoner of Hell Aged on Chili Peppers- Adrian Pelliccia- City Paper “Dock Street’s new Prisoner of Hell ale presents the sipper with a delicate blend of sharp pepper, smooth Belgian flavor and fiery chilies, all in perfect harmony.” Rye IPA- Craig Laban, Philadelphia Inquirer “Few breweries have embraced the tangy grain [Rye] like Dock Street, whose spice take on bitter IPA is becoming a signature for the revived brewery. Unlike other rye beers, which us ample sweetness, RyePA is dry and aggressively spiced...” Barrel-Aged BarleyWine- Grid Magazine “The high alcohol content had the whole Grid office wishing we were in front of a roaring fire somewhere...” Barrel-Aged BarleyWine- Jack Curtin “I was really curious about Dock Street Barley Wine, which came listed on the label at a formidable 10.5%. Curiosity did not kill the cat in this instance; what it did do was reward my interest with a very good beer...It poured a reddish brown color with a small and fast fading white head, fruit and oak and vanilla in the nose. Nice flavor overall... Quite good, I thought, and a nice way to spend an evening. Kudos to Ben Potts and crew. I really get the impression of late that Dock Street ver 2.0 has really found its groove. click for full review Barrel-Aged BarleyWine- TheFullPint.com “a really tasty, mature barleywine” click for full reviewhttp://jackcurtin.com/ldo/?p=1508http://thefullpint.com/beer-reviews/dock-street-barrel-aged-barley-wineshapeimage_15_link_0shapeimage_15_link_1
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Wood-fired Pizzas, Philadelphia Magazine “White the beverages might get top billing, the unusual pizzas certainly deserve some recognition of their own, from the Fig Jam with gorgonzola and applewood-smoked bacon, to onion and bacon topped Flammenkuche (a classic Alsatian-style pizza, and France’s answer to the Italian pizza obsession) each pie defies expectations, proving that no pizza (or pizzareia) has to be boring and that those that are just aren’t trying hard enough.
Best Craft Bars Philadelphia Magazine “If you’re a fan of Dock Street’s brews (and we are), you can’t any closer to the source than this. Obviously, you’re coming for the beer, but the menu is surprisingly good, too.”

701 South 50th Street ~ West Philly, PA 19143

DOCK STREET BREWING CO.DockStreetBeer.html
Barrel-Aged BarleyWine- John Hansell “I can smell and taste the oak from the barrel- aging in this dark and murky beer, but it blends nicely with the rest of flavors: burnt raisin, cherry pits, light molasses, plum, fig and over-ripe Clementine- all leading to a dry, burnt black licorice, charred oak finish that keeps the sweetness in check. It’s thick, viscous and not very carbonated, but that was on purpose. Sip in a sifter, no colder than room temperature.” Barrel-Aged BarleyWine- Stephen Beaumont “I hadn’t noticed the ‘barrel-aged descriptive on the label before I opened and poured this beer, but I certainly recognized it after one sniff. Which is not to say that this is an oak bomb, because it certainly is not. In fact, what oaky notes do exist in the nose (and body, for that matter) are very well integrated with the beer, much as they would be in a studiously barrel-aged wine. There are hints of vanilla, of course, but more so raisins and barely burnt cocoa and faint black licorice. in the body, more raisin and prune, roasted walnut, cinnamon, vanilla and a growing hop presence that meshes well with the alcoholic heat. Big bottle, big beer, fit for sharing slowly with a special someone in front of the fire.”
A Beer Four All Seasons Truffled Old Ale Craig Laban “White the beverages might get top billing, the The mere mention of a truffled beer is enough to incite shudders and raised eyebrows. Even accomplished brewer Scott Morrison conceded that the "terrible" task of melding such a powerful savory flavor with beer brought trepidation: "How am I going to pull this off?" But with his recent return to Dock Street Brewing Co., he knew this first of several planned seasonal collaborations with the Four Seasons Hotel had to be ambitious. So Morrison didn't hold back, crafting a sturdily malted English strong ale, then sending it off to the hotel to be aged in used chardonnay barrels, after which it was blended with a measured dose of truffle-steeped vodka. The result, once married, stunned most everyone who took a sip. The rich, moussey head did not smell like the garish cologne I expected. It tasted more like black coffee, dark chocolate, and figs on the first well-rounded sip. The barrel oak lent structure, and then the truffle appeared, subtly opening a trapdoor to a deep, dark earthiness that lingered, until we all took the next sip.