One of Philly’s first microbreweries and first brewpubs is expanding. Dock Street Brewery, founded in 1985, will open Dock Street Cannery and Tasting Room on Thursday, April 27. The addition is in a converted garage next door to the brewery/restaurant, which is in a former firehouse at 50th and Baltimore.
The company, named after Philly’s Dock Street (despite its West Philly location), has a reputation for getting experimental, with beers like Walker, a Walking Dead tribute brewed with goat brains. But for its first foray into canning, Dock Street is keeping it a little more mainstream. Led by head brewer Mark Russell, it’ll be starting with 16-ounce cans of Golden IPA and two seasonal selections: the No Exit Double IPA, which the brewery describes as having “an intense, dry, dank, earthy and citrus flavor,” and Jip The Blood, a Berliner weisse made with blood orange puree.
Check out Dock Street’s creations in the new tasting room, a cheerfully industrial-looking bar space with cement floors, exposed brick and wood on the walls, black seats at the bar, and a couple of low, plush red benches. In addition to beer, draft wine, a short list of classic cocktails made with local spirits, and beer cocktails will also be offered, along with small bites.
The tasting room will be open three nights a week: Thursdays from 4-11 p.m., Fridays from 4 p.m.-midnight, and Saturdays from 4 p.m. to midnight.