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

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

House Farmhouse Ale. Our house Farmhouse Ale brewed with pale malt and hopped with Citra and Styrian Goldings. This beer is fermented in stainless with our house mixed culture and let ripen in our oak barrel stack for a short stay before being blended back upstairs to package. Notes of fresh marigold, aged cedar, and mandarin flesh. 5% abv

House Pale Ale w/Riwaka. Our House Pale Ale brewed classically with Maris Otter and Malted Oats, then specially hopped and dry hopped with 2025 NZ Riwaka. 4.20% abv

Single Hop West Coast IPA w/Cascade. Our single hop series! This one was brewed with Midwest Pils and British Vienna, hopped and dry hopped entirely with Cryo Cascade, fermenting out with our house ale yeast. Resinous but juicy notes cactus fruit, spruce tips, and South Philly bagel; a true representation of Yakima Valley Cascade. 5.7% 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

Rye IPA w/Riwaka and Mosaic. New Zealand hopped Rye IPA in the spirit of a nice brewery east of San Diego, we brew this beer with a blend of Belgian and American Pils, supported by a hefty dose of fluffy Flaked Rye, and fermented with our house ale yeast. Hopped and Dry Hopped heavily with American Noble processed Riwaka and Mosaic, we get really expressive notes of rye sugar cookie, post-rain fruit tree leaves. 7% abv

Coconut StoutWine. A hybrid of a beer, Incantate is a barleywine with a handful of roasted specialty malts found in stouts. Brewed to a gigantic starting gravity with thousands of pounds of malt and boiled for over 4 hours. Fermented slowly with a blend of yeasts, then conditioned on both raw and hand-toasted coconut. Black in color, thick-bodied, creamy, sweet, roasty, with flavors of dried fruit, chocolate milk, and lots of coconut. 12% 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/Citra/Simcoe/Mosaic. Our house IPA recipe brewed with pils and a touch of malted oats, hopped and dry hopped heavily with Citra, Simcoe, and Mosaic and allowed to ferment for a crisp yet juicy West Coast profile; allowed to cold condition for clarity and snappiness. Big notes of starfruit, super-yellow pineapple juice, and a nicely wrapped package at a house party in 2015. 6.5% 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”