Yes we can.
We quietly (kind of) built out our newest venture, a cannery and tasting lounge in an airy garage next door to our brewpub.
The mixed-use space functions as an expansion of our brewery: it's a place for us to do more fermenting, aging, and now, canning, and it's also open as a bar for beer (obvi), draft wine, a few classic cocktails and beer cocktails (both draft and made-to-order) plus small bites every Thursday, Friday and Saturday evening.
The cocktail lineup includes Pennsylvania spirits, local, fresh ingredients and garnishes, house-made syrups and infusions, and of course beer. You'll see lots of familiar faces - a few of our staffers from the brewpub are making the long journey next door to moonlight behind the bar.
We're pouring up new cocktails - draft and hand-crafted - and a new snack menu of light bites that will be a pretty big, delicious departure from the also delicious, wood-fired fare next door at the brewpub. Expect cheese from Cherry Grove Farms + DiBruno's, Vegan Commissary's spent-grain pretzels with Rye IPA cheese sauce (that is actually really, reeeeally delicious), and house-made goods including local 'shrooms sott'olio.
Video shot and edited by Harrison "HK" Kendall and Earl "Eazy" Scott, with music by our neighbor and sometimes-collaborator, Chill Moody. Graphics by Nae Murdic,
Back to the cans: To start with, we're packaging up the first batches of Jip the Blood Berliner weiss, Golden IPA and No Exit Double IPA in 16oz pounders.
This marks the first time ever that Dock Street will be canning beer. We have a compact but mighty canning line with a stellar group of brewmasters at its helm, led by Head Brewer Mark Russell and including Assistant Brewers Edwin Lopez and Sasha Certo-Ware.
Cans will only be available at Dock Street Brewery, Dock Street Cannery + Lounge, plus a very select handful of our ride-or-dies in the local restaurant and beer scene. Four-packs and 24-pack cases will be available for takeout purchase from both of our locations plus select distributors.