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Dock Street Cannery and Lounge Coming in April

Dock Street Cannery and Lounge Coming in April

The Dock Street Cannery officially opens to the public on April 27th and will be releasing their first cans of beer: Jip the Blood, Golden IPA, and No Exit at the same time. The doors open at 4:00 PM. We’ve also gotten ahold of the opening cocktail list, which just happens to mostly consist of beer cocktails.
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Dock Street Brewery has been a Philadelphia fixture for over thirty years now. Over the years, there have been many changes to the brewery and have ranged from a small neighborhood brewpub to a production facility with distribution in multiple states. Today, the changes continue as Dock Street has officially announced their expansion at their current 50th Street location in West Philadelphia.

The brewery has been quietly working on renovating the garage space behind the brewery and turning it into a secondary tasting room as well as an expanded brewery space for their new canning line. It will be aptly named the Dock Street Cannery and Lounge. Despite it’s many iterations over the years, this will be the first time a Dock Street beer will ever be canned.  They will be using 16oz cans and start off with two core beers and one core style:
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6.0% BV 45 IBUs – We designed this golden-hued, clear 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.
ABV 8.5%, 75 IBUs – Double IPA – Hell may be other people, or so says Jean-Paul Sartre in his playNo Exit, but this beer is heavenly. No Exit has an intense, dry, dank, earthy and citrus flavor. Generously hopped with Columbus, Centennial, Simcoe and Amarillo hops. Slightly sweet, plenty bitter and full of hop stickiness.
ABV 4.5%, 4 IBUs – Named for the South Philadelphian by the same name. This Double Berliner Weisse, fittingly brewed with blood orange puree, flows much like the man they called Jip the Blood. It starts off with a substantially quenching punch of sourness. That intense but pleasant tartness fades to a wonderfully balanced character and body with notes of citrus. This beer comes on strong but leaves you with an enduring and unforgettable finish, or so the story goes…
They will start canning any day now and the available list of beers will continue to grow. Look for hyper-limited releases and more core brews in the near future. Cans will mostly be available on premise at the brewpub and the Cannery and Lounge, but you will see a small amount pop up on shelves at a very select few amount of spots around the city.
As for the Lounge aspect of the Cannery, the space will be open to the public on Thursday, Friday and Saturday evenings. On top of their beers, they will also serve draft wine, a few classic cocktails and beer cocktails which will be a mix of made-to-order and draft. There will be some light food options in the form of small plates, but you’ll be best off walking around the corner to the brewpub if you’re looking for a full meal. And, if you’re looking for a space to hold your next party, the Cannery will be available to rent out for just that.
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The cocktail program is headed up by long-time Dockstreet employee, Josh Dressel. Look for an intimate list featuring Pennsylvania spirits, local, fresh ingredients and garnishes, house-made syrups and infusions.

The Cannery and Lounge is set to open in mid-April. You can find more information on the soon-to-open Cannery here.

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