Second District Brewing

apricot applesauce, lemon sour cream. vegetarian, can be vegan without the sour cream

side of buffalo aioli. vegan

curry remoulade, dilly cukes, french fried onion

choice of: buffalo + blue cheese sauce & celery, sour cream & cheddar rub + side of ranch, or fiery chipotle lime + side of ranch

hand breaded crispy chicken strips. choice of: jalapeño honey, ranch, or honey mustard

crispy battered cod, chipotle remoulade, pickled red cabbage, corn tortilla. two per order

vinegar braised beets, whipped ricotta, beet vinaigrette, mixed greens, chopped pistachio, pita croutons. vegetarian, contains nuts

spinach and arugula, honeycrisp apple, candied walnut, red onion, goat cheese crema, white balsamic vinaigrette. vegetarian, can be made vegan without nuts or crema. contains tree nuts.

spring mix, cucumber, red onion, balsamic vinaigrette. vegan

Single patty, American cheese, shredded lettuce, minced onions, special sauce and pickles on a seeded Martin's potato roll

Same as the Smash, with twice the meat

impossible patty, vegan american, shredded lettuce, minced onion, special sauce, pickles, vegan seeded bun

Fresh falafel, hummus, lettuce, cucumber, red onion, white sauce, zhoug, pita.

Mumbai-style potato fritter sandwich. curry spiced potato cake, cilantro chutney, garlic chutney, pickled red onion, seeded bun. vegan.

2D beer braised chicken, house giardiniera, provolone, arugula, calabrian chile mayo, seeded bun

rosemary and beer braised pork shoulder, broccoli rabe, provolone, pickled fennel, seeded long roll

Extra Pale Ale. Brewed with British Malted Oats and our favorite Midwestern Pilsner, we hop and dry-hop this luscious but crushable pale heavy-handedly with HBC-586 (Krush) and Cryo Citra. Bottles are naturally refermented in the bottle for a classical expression. 5.5% abv

Our Farmhouse ale. Brewed simply with Belgian pale malt, Citra, and Syrian Golding's; ripened in barrel for 3-6 months before blending on to Oregon Blackberries for refermentation. Naturally conditioned in package, this remains a refreshing but timeless expression of our brewery's character. 5% abv

Aged-Hop Biere de Garde (Collab w/ Tonewood Brewing). We brewed this wort with our friend Mike Nuhn from Tonewood back in October and took it as a nice moment to share techniques and recipe concepts. We used mostly Dingemans pale malt with a touch of chit and belgian biscuit malt, and settled on a hopping schedule with fresh German Perle as well as a plethora of aged Styrian and Amarillo. We fermented hot, but allowed the beer to naturally crash to a cellar temp of 55F and “garde” through the cold winter. In the middle of January we reconvened, tasting the beer and lightly dry hopping with more 2014 Amarillo. Tasting notes of Citrus Tea, Herbs de Provence, and aged Manchego coming off the dry hop. 5.5% abv

Double Brown Ale (Collab with Requiem Bier). A few weeks ago, we brought out our super sweet friends Josh and Kevin from Requiem to brew some awesome British beer with us! This is a modern adaption of the recipe for Truman’s 1840 Running Stout; in the pre-war era, stout was commonly brewed a lighter color than it is today, featuring huge hopping rates and bitterness, and generally even called “Brown Stout.” In that spirit we brewed this across a 3 thread mash of Simpson’s Maris Otter, Brown, and Black malt, hopping heavily with EKG and Whitbread Golding, and carrying out a boil of around 3 hours. The magic of vintage British recipe is on full display here: bitterness, roast, and body sort of fading-into and forgiving one another. 6.5% abv

Our House Mosaic Pale Ale. The people's beer, named after the street our humble brewery rests on. Brewed with Maris Otter and a touch of British malted oats; singularly hopped and dry-hopped with Mosaic. Aromatic notes of English muffin and blueberry juice with a crushable and refreshing citrus bitterness. 4.20% abv

Imperial IPA w/Centennial, Chinook, and Cascade. We brew this beer in honor of a number of different full-bodied and malty IIPA’s from some of our favorite old school producers, filled with heaps of Maris Otter and Munich, then generously hopped and dry hopped with your favorite American C-hops. Resinous and rich notes of pine tar, dark maple syrup, and candied grapefruit. 7.9% abv

Farmhouse Lager. The Saison from the ceiling! This is our humble house saison recipe, brewed just as we would to put it in the barrels, with 100% Belgian Pale Malt, Mosaic, and Styrian Fox; but instead fermented clean and slow with a lager strain. We put it on young so that it retains some unfiltered cellar flavor and wind up with an easy drinking orange-hued crusher that sits somewhere between Alsatian Pils and German Kellerbier. 4.5% abv

West Coast IPA w/Simcoe and Cashmere. Sonoma-Style IPA brewed nice and simple with Belgian Pale Malt and a gentle kiss of Carared; fermented slowly with our house ale yeast and hopped/dry-hopped with copious quantities of Simcoe and Cashmere. Beautifully hued in color, we're getting notes of tamarind candies, mango, and orange creamsicle. 6.2% abv

Mosaic-hopped Pale Ale. The people's beer, named after the street our humble brewery rests on. Brewed with Maris Otter and a touch of British malted oats; singularly hopped and dry-hopped with Mosaic. Aromatic notes of English muffin and blueberry juice with a crushable and refreshing citrus bitterness. 4.20% abv

West Coast IPA w/Rosemary+Fennel. Back in March, we got together with our good friends from Dogfish Head to brew a beer that embodied the spirit of a well-crafted South Philly pulled pork sandwich. We settled on a west coast IPA profile, brewed in true 2D fashion with Maris Otter and Munich, hopped and dry hopped with select Chinook, Centennial, Cascade, and Crystal, and spiced lightly with rosemary and fennel. 6% abv

Heavy duty, old school style 60 oz Libbey glass pitcher featuring the classic Bancroft logo.

Gildan pocket tee. Lil Buddy on pocket, Second District logo on back. “You’ve got a Lil’ Buddy in Second District”