South Philadelphia Tap Room

crab cocktail, horseradish, dill pickle

crab cocktail, horseradish, dill pickle. 6 pieces

salsa verde, chopped onion and cilantro, corn tortilla. two per order

blue cheese dressing, celery

lemon butter, pecorino, oregano

beer cheese sauce, chives

big bowl of fries, garlic aioli

SPTR classic! three cheese blend, fried onions. vegetarian

flash fried brussels sprouts, truffle, smoked chile and honey vinaigrette, farro, pickled brown beech mushrooms, chive

genoa salami, provolone, herbed chickpeas, radish, radicchio, red onion, mixed greens, roasted garlic red wine vinaigrette, za'atar croutons. contains pork and dairy, can be omitted.

baby gem, grilled radicchio, focaccia croutons, red onion, pecorino

chive oil and croutons

chopped romaine, spring peas, mint, crumbled feta, spiced pecans, dijon vinaigrette

marinated oyster mushroom, sesame cornmeal crust, spicy wasabi aioli, ginger, napa cabbage & daikon slaw, seeded bun, fries

cooper sharp, muenster, parmesan butter toasted sourdough, with a cup of tomato lager soup, fries

battered Icelandic cod, pickled green tomato tartar sauce, cooper sharp, mixed greens, calabrian chili relish, fries

brined chicken breast, panko crust, cabbage slaw, white miso aioli, house pickled thai chile cucumbers, seeded bun, fries

caribbean braised pork shoulder, sofrito mayo, maduros, pickled peppers and onion in mojo, fresh cilantro, long roll, fries

all beef patty, pepper jack, chorizo mayo, pickled chiles, red onion, side of fries. contains pork. served rare, medium, or well.

traditional molasses date cake, spiced cider toffee sauce, coffee soaked raisins

Classic with Rineer Farms Seasonal Jam

IPA, 6.8%. Bitter, dank, and hoppy. Filled with Chinook and Columbus hops (Queens, NYC) 16oz draft

Extra Special Bitter, 5.6%. Brewed with a rich base of British Golden Promise and a beautiful mix of British specialty malts; hopped with East Kent Goldings and a bit of Fox and Columbus; and fermented with British ale yeast. Classic notes of country store marmalade, cherry pie, comforting crystal malts, and appropriately sassy bitterness, some digestif biscuits, and lovely dry finish with whiffs of caramel (Ambler, PA) 16oz

Pale Ale, 5.2%. West coast pale ale chock full of dank, aromatic hops that bite up front, then ease into citrus (Chicago, IL) 16oz

American Lager, 4.5% 'Crisp, light-bodied & golden, combines premium German pilsner malts & American Noble hops.' (Kensington, Philadelphia)

Czech Pils, 4.5%. A collaboration with Meetinghouse, of Philadelphia, for our 7th Anniversary. Traditional Bohemian Pilsner malt shines throughout. Tettnang hops provide classic noble characteristics of delicate florals and light spice. Sure to stand out for its simplicity, traditionality, and brewing technique (Williamsport, PA) 16oz draft

Dry Cider, 6.9%. The term Dornick evokes a stony, pebbly quality - like the limestone and fractured quartz under the apple trees of our home orchards. Born of bold, robust apples, with aromas of strawberry, butterscotch, and autumn leaves (Aspers, PA) 13oz

Imperial IPA, 7.9%. Brewed with with heaps of Maris Otter and Munich malt, then generously hopped and dry hopped with Centennial, Chinook and Cascade. Resinous and rich notes of pine tar, dark maple syrup, and candied grapefruit. (Newbold, Philadelphia) 13oz draft

Irish Dry Stout, 3.9%. An Irish-style Draft Stout poured with nitrogen for a rich creamy pint. Brewed with imported British Pale and Roasted Barley, plus Flaked Barley, and hopped with Cascade and Target hops. Black in color, light bodied and roasty dry. (Phoenixville, PA) 16oz

Fruited Sour, 6%. Tastes like peach parfait and berry smoothie! Brewed with peach, passion fruit, and blackberry (Brooklyn, NYC) 9oz draft

NE IPA, 6.2%. Aromas of grapefruit & mango- earthy, floral, & resinous (Oaklyn, NJ) 16oz

Vienna Lager, 5.5%. This copper colored lager has a thick, cream colored head created by our traditional side pull beer faucets and a smooth and mild bitterness with faint floral hop aromas. You’ll be greeted with a complex malt flavor backdrop of pretzel crust, caramel, and bread from this all German ingredient beer (Norristown, PA) 16oz can

Tart Wheat Ale, 5%. 1809 is a very traditional interpretation of the Berliner Style Weisse with an intense blend of lactic tartness and complex fruitiness. 1809 is champagne like with it's acidity, complexity, and carbonation. Its complex fruitiness and tartness will most likely develop in quite astonishing ways. 1809 is fermented in traditional open fermenters and horizontal lager tanks. The applied mashing regime is a single step decoction mash with 50 % wheat malt.The total amount of hops is added to the mash so that isomerisation takes place in the decocotion part of the mash. The wort is not boiled but only heated up to boiling temperature and then transferred to the open fermenters and pitched with yeast and lactic acid bacteria (isolated from malt) at 18°C (64°F) [Germany] 16.9oz bottle

Lager, 4.3%. Brewed with fine Bavarian aroma hops from the area around the city of Nürnberg. It's lagered in century old caves underneath the historic Schlenkerla brewery and maltings. Schlenkerla Helles is boiled in the same copper kettles and bottom fermented by the same yeast as the historic Schlenkerla Smokebeer. Its subtle smokiness without using smoke malt makes “Helles Schlenkerla Lager” a unique representative of the classic lager beer style “Bavarian Helles” (Germany) 16.9oz bottle

Witbier, 5.2% ABV. Everyone's favorite wheat beer from Portland, ME. 12oz Can

Irish Stout, 3.8%. A nitro pub stout that pours with a velvety cascade, revealing layers of roasted malt, bittersweet chocolate and a whisper of coffee.

Dopplebock, 6.7%. Roasted malts, whole hop flowers, faint smoky dryness- one of the best. (Germany) 11.2oz bottle

Sour Ale, 12%. Aged in old wine oak barrels for over one year. Different casks are then blended by Jérôme to obtain magical complexity and flavors. The mixed fermentation is derived from wine yeast. The microorganisms coming from the casks alter the beer's profile (Switzerland) 12.7oz bottle

Dark Mild, 3.8%. English-Style Dark Mild Ale. "Mild" is definitely an understatement. Notes of dark toasted bread and tobacco leaf shine in this 2017 GABF Bronze Medal Winner. (Bethlehem, PA) 12oz can

Belgian Strong Dark Ale, 9%. The Chimay Blue Cap, baptized "Grande Reserve" is a dark Trappist beer. It was first brewed as a Christmas beer by the monks of Scourmont Abbey in 1956. Fresh, bready yeast accentuates a light rosy flowery touch and notes of soft caramel. (Belgium) 11.2oz bottle

Brett Pale Ale, 6.5% Bruxellensis is refermented for several months with a wild Brettanomyces yeast originated in Brussels. Amber with copper reflections, its fruity attack (pineapple, red fruits) is supported by hop flavors in dry hopping, and by complex, almost animal notes of old leather. It then develops a rich malty note with biscuit accents and a persistent fruity/candied flavor. Its finale is dry and bitter, its character is unique. (Belgium) 11.2oz bottle

IPA, 6%. Gluten free IPA with a bit of sweetness balanced with floral and citrus hops. Mild bitterness. (Jersey City, NJ) 12oz

American Porter, 5.5%. A delicate, creamy mouthfeel contrasts with layered depth revealing distinctive chocolate and coffee notes. Dark and rich, yet easy to drink (Bend, OR) 12oz can

Double IPA, 8.2%. Blend of Pilsner, Marris Otter, Wheat and Oats (raw and malted). Hopped with Motueka, Wakatu, and Cashmere. Super soft, creamy, delicate, and packed with bright tropical hoppiness. We're tasting orange peel, gummy rings, and peaches & cream (Warwick, NY) 16oz can

Double IPA, 8.5%. Citra in the whirlpool and a big dose of Enigma and Citra for the dry hop, it pours an opaque bright yellow and has an aroma of melon and light tropical fruits. Notes of white wine, earthy dankness, papaya, orange creamsicle and tropical fruit with and a very pronounced escalating brightness (Middletown, NY) 16oz can

Witbier, 4%. Soft, our summer white beer is conditiond on orange peels, juice and spices. All of our beers are mixed fermentation and fermented with oak and our house cultures. All bottles are naturally conditioned (Olde Kensington, Philadelphia) 750ml

Table Beer, 3.5%. Dry with a firm bitterness, and noble hop character. It tastes of autumn leaf funk, lemon and lychee, and has a nice quenching tartness. (Olde Kensington, Philadelphia) 750ml bottle

West Coast IPA, 7%. Mashed with barley from Carolina Malt House along with a dash of dextrin malt and a pinch of flaked oats. Fermented with our preferred clean house IPA yeast strain. Hopped intensely with hand-selected amarillo, citra, mosaic and simcoe. Fermented completely for a decidedly dry finish and cold conditioned for beautifully brilliant clarity. (Morganton, NC) 16oz can

Pub Ale, 4.6%. Brewed with British Golden Promise, dark crystal, and a solid portion of dark rye crystal. Hopped entirely with U.K. Challenger and fermented it with our favourite London ale yeast. It pours a deep old copper color with a nice khaki head. It has notes of mixed citrus cottage marmalade, apple pie with minimal spicing, Heath Bars, ethereal Twizlers, and a sassy British bitterness. (Ambler, PA) 16oz can

Foeder Saison, 6.5%. An old F&M classic returns for a fresh debut in the Foeder. We mashed Pilsner malt from Deer Creek Malt, hopped it with lots of noble European hops, and fermented it in an oak foeder with our Foraged Yeast and whatever wild microbes (brett and bacteria) that have taken up residence in the wood. We’ve lovingly referred to this one as Foeder Moeder, and now you can too This beer feels like a new incarnation of its old self, with huge notes of ripe ripe peach and apricot jumping out of the glass; it has a balanced acidity and oak character, with whiffs of salt spray, miscellaneous herbs, some Fruit-Roll-Ups, and the Saison Joie de Vivre (Ambler, PA) 750ml bottle

Grimm Double Negative / Imperial Stout, 10%. 2015 GABF gold medal and 2014 GABF silver medal in the imperial stout category. Double Negative pours jet black with burnt orange highlights. A long lasting tan head leaves abundant lacing. Aromas bursting from the glass include espresso, bitter chocolate, caramel, black currant and blueberry. Creamy and viscous on the palate, the flavor initially follows the nose. A pop of smooth bitterness comes after, and then a lingering, roasty finish (Brooklyn, NYC) 16.9oz bottle

Imperial Porter, 10.6% This beer is a collaboration with the Croatian brewery The Garden Brewery. The roasted character is immediately apparent with notes of coffee and dark chocolate, along with a subtle smokiness. Delicate fruity notes linger in the background. On the palate, the beer is chocolatey and cocoa-like with a delicate sweetness and powdery sensations that add complexity to the texture. (Norway) 330ml can

Imperial Wheat Sout, 8.5%. A long, long time ago, before it was cool to brew imperial stouts, we brewed this beer that tastes like the sound of James Earl Jones whispering in your ear.(Norway) 440ml can

West Coast Pale Ale, 5.2% 'Dank, aromatic hops & easy citrus' (Chicago, IL) 12oz can

Fruited Sour, 7%. Sour IPA with wheat and oat, milk sugar, Cabernet & Sauvignon Blanc grape juice; hopped with Nelson Sauvin and Hallertau Blanc (Beacon, NY) 16oz can

Belgian Strong Golden Ale, 8%. Slight hoppy taste, combining notes of fresh coriander and fruity tones. (Belgium) 12oz bottle

Oatmeal Stout, 5% ‘This English-style oatmeal stout is silky smooth and lightly sweet. This year-round stout is brewed with dark, roasted malts then lend rich dark chocolate and espresso flavors. The addition of oats lends a smooth, round finish.‘ (Callowhill, Philadelphia) 12oz can

Mexican Lager, 4.4%. Full-flavored pilsner beer with a crisp taste. An orange blossom honey aroma and light hop character make this imported beer perfect for tailgating (Mexico) 12oz can

Kolsch, 4.8%. Ale brewed with oolong tea & tangerine peel (Oxford, CT) 12oz can

American Lager, 4.2%. Old school, crisp & refreshing (Latrobe, PA) 16oz can

Belgian Pale Ale, 6.9%. Authentic Trappist Product. Brewed exclusively from spring water, barley malt, hop cones, candy sugar, and yeast. (Belgium) 33cl bottle The Orval legend began almost 1,000 years ago, when a princess accidentally dropped her ring into a spring and a trout returned it. It continues now, with a day to reflect on and enjoy this amazing Trappist ale.

Saison, 5%. Mixed fermentation ale with apricots and rhubarb juice (Newcastle, ME) 500ml bottle

Dark Farmhouse Ale, 6%. A Dark Barn Beer with roasted barley to give it a chocolatey finish, deliciously balanced with dry familiar Barn Beer finish. (Poughkeepsie, NY) 375ml bottle

Trappist brewed Belgian quadruple, 11.3%. Dominant impressions of latte coffee with powerful chocolate aromas in the nose. The alcohol esters are enveloped with hints of autumn wood, citrus zest (orange, lemon) and freshly baked biscuits. The initial taste is sweetly sinful. Beer and chocolate trapped into one single glass, a liquid milky draught with a backbone of bitter malt. The alcohol warms the throat and, in the finish, you will pick up traces of cloves, citrus, orange and mocha. The heaviest of the Rochefort beers, the 10 is a quadrupel style beer and can be recognized by its blue label. (Belgium)

German Pilsner, 5.1%. The Rothaus Pils Tannenzäpfle has existed since 1956 so for almost 60 years. Its unusual name is embodied on the labels of the 0.33 l bottles. Just as today, the original Tannenzäpfle labels depicted spruce-fir branches accompanied by pinecones. These pinecones are what gave this beer its name (Germany) 12.2oz bottle

Wild Ale, 8.25%. Barrel aged pilsner in sauvignon blanc barrels with sauvignon blanc grape juice and brettanomyces (Santa Rosa, CA) 12.68oz bottle

Saison, 6.5%. Strong & vital yeast, straw colored with a dense creamy head. The nose is alive, like fresh raised bread, estery with citrus and spice notes. Full-bodied and malty, it sparkles on the palate and finishes with a zesty hop and citrus attack. (Tourpes, Belgium) 11.7oz

Schilling Jakobus / Pilsner, 5%. Utilizing a mix of Hallertau Mittelfruh and Saphir for that quintessential noble hop bent, Jakobus is supported by a cracker-like malt character. Light bitterness, lemon, and floral notes finish with a crisp, clean mouthfeel (Littleton, NH) 16oz

Hefeweizen, 5.4%. The traditional wheat beer brewed unaltered in accordance with the original recipe of Georg I. Schneider since 1872. Deep amber colour, harmonically balanced, and strong. (Germany) 16.9oz bottle

IPA, 6.5% 'Easy drinking IPA with hoppy notes of citrus & tropical fruit. Hopped with Columbus, Simcoe, Centennial, Crystal & Citra.' (Media, PA) 12oz can

Farmhouse Wheat Ale, 4.9%. Brewed with Deer Creel Pilsner malt, pale oats, and raw wheat from our Cochranville, PA. Locally grown Trifoliate orange, coriander and ginger were added to the Koelschip, imparting the beer with graceful notes of citrus and spice (Cochranville, PA) 500ml bottle

Imperial IPA, 9.4%. Double IPA hopped with Simcoe (Fairmount, Philadelphia) 16oz

Pale lager, 4.5%. Spelt lager brewed with Rabbit Hill Farms pilsner malt and malted spelt. Hopped with Saphir. Dry and crisp with layered noble herbs, light stone fruit, and grass. (Atlantic City, NJ) 16oz can

Double NE IPA, 8%. This luxuriously soft DIPA is hopped intensely with 50/50 Citra and Galaxy (and a ton of it!). We used the freshest crop available of each hop to give this DIPA the most expressive hop character possible (Richmond, VA) 16oz can

Belgian Lambic, 7%. The Oude Gueuze Tilquin à l'ancienne is a blend of 1, 2 and 3 years old lambic refermented in bottle for at least 6 months. "Oude" in flemish or "à l'ancienne" in french is an appellation protected by the EU and is restricted for traditional belgian gueuze in bottle (Belgium) 12.7oz bottle

NE Pale Ale, 5%. A soft and crushable Pale Ale brewed with Wheat and hopped with Simcoe, Amarillo, and Cascade hops. (Barrington, NJ) 12oz can

Saison, 4.7%. Gorgeous bright golden straw in color; notes of enticing oak, barnyard, and preserved lemon, and with a flavor profile ranging from lemon & vanilla gelati, lemon verbena, grapefruit zest & musty oak all with a more deep acidic & zippy finish to it's counterpart Lynn (Oaklyn, NJ) 12oz can

English Stout, 4%. Brewed with English base malt and a variety of dark specialty malts. Notes of chocolate, toffee, and toasted pumpernickel bread (Barrington, NJ) 12oz can

Scotch Ale, 8%. Traquair Jacobite Ale is a Scotch ale with an ancient ingredient, coriander: rich, deep flavors are accented by exotic coriander aroma. Traquair House Brewery, located within Scotland's oldest inhabited house, uses a 1738 copper kettle and oak fermenters to produce this fine ale, first brewed in 1995 to commemorate the Jacobite Revolution (Traquair, Innerleithen, UK) 11.2oz bottle

IPA, 6.5%. Digging the body and texture left behind from a spelt dominant grist with the insatiable twist up of sugary tropical fruits and melons up front. Bends into a dab of resin interference and washes away dank, into fruity pebbles. Smells like lemon cake, lavender, orange juice concentrate. Tastes like cantaloupe, honeydew, ripe mango drink, orange granola muffin, orange buds and sweet pink grapefruit (Chatham, NJ) 16oz can

Bohemian Pilsner, 5.4%. Spicy, citrus peel botanicals combine with a dry, peppery finish to create a truly thirst quenching lager. (Stowe, VT) 12oz can

Trösten translating to “comfort beer”, a dark lager with rich notes of chestnut and toast. Carafa and smoked malts create rich flavors lingering on a surprisingly light, smooth finish. Brewed for the cold winter nights in Vermont, but can be enjoyed on any occasion. 6% ABV 16oz Can

Trappist brewed Belgian Tripel, 9.5%. First brewed in 1934, and the recipe has not changed since 1956. It is made with pale candy sugar and has a very pale color produced from a mash of light pilsener malts. Styrian Goldings hops are used along with some German varieties and the classic Saaz pilsener hop. After a long secondary fermentation, the Tripel Westmalle is bottled with a dose of sugar and yeast. This beer holds up well in the bottle over time and seems to soften with age. (Belgium) 12oz bottle

Widowmaker Twin Comet DIPA / Hazy Double IPA, 8%. Double dry hopped with Galaxy. Huge notes of peach and mango cut through on this beer like two comets ripping through the night sky (Braintree, MA) 16oz can

American Lager, 4.5%. simple, straight-forward lager that boasts a pleasant floral aroma and a grainy sweetness wrapping it up (Asbury Park, NJ) 16oz can

Cider, 5.4%. Light & Crushable blend of Northern Spy, Jonathan and Gold Rush grown at Peters Orchards in Adams County, PA fermented in stainless with wine yeast (Washington, D.C.) 12oz can

Cider, 7.2%. A dry cider blended from Newton Pippin and Wickson crabapples It carries a light body and deep complexity with a finish reminiscent of a sauvignon blanc (Gardners, PA) 500ml bottle

Cider, 8%. Cider made with estate grown apples, aged in acacia wood and hopped with Citra. (New Hope, PA) 12oz can

Cider, 7%. Stayman and Winesap apples fermented in Chestnut barrels. (New Hope, PA) 12oz can

Cider with Peaches, 6.9%. Apple orchards, peach trees, and the fence lines in them provide great habitat for native songbirds. Grab your binoculars and take a walk with us – pack this can too! Fish don't bite on sunny days like today and you'll never hear a blue bird sing riding a snowboard! (Aspers, PA)

Wild Fermented Peach Wine, 4%. "In Pennsylvania Dutch folk art a distlefink is a goldfinch, but like a Jimi Hendrix guitar lick with a fuzz pedal, wild yeast gives this finch a funky edge. Made entirely from peaches, it tastes of tart fruit and funk in equal measure, balancing the bright aroma of fresh peach with unabashed funkiness in a quenching, sessionable sipper. Gluten free (Adams County, PA) 500ml bottle.

Fruited Cider, 8.5%. Scottish for conspicuous, there’s no missing the bright color of this cider. It comes from chokeberries, also called aronia berries. The small, deep purple fruit is bitter and astringent on its own, but fermented with sweet juice from Stayman, Rome, and Jonagold apples it yields a complex cider, dry and slightly tannic, with strawberry and cherry aromas (Adams County, PA) 750mL bottle

Cider, 6.9%. Jonagold and Goldrush apples- chosen for a vibrant balance of sweet and tart. Hopped with Citra, contributing a robust, brassy grapefruit aroma that brings a refreshing balance. (Adams County, PA)

Cider, 6%. Aromatic, grapefruit, lightly sparkling, and dry. This cider is a blend of apples from Sunrise Orchards in Vermont and Basque bittersweet apples. The fermentation is slow using native yeast fermentation in stainless steel and aged for 3-6 months (Vergennes, VT) 12oz can

Cider with foraged apples, native yeast. 6%. 100% wild, foraged apples from Twig Farm. Native yeast fermentation, no filtration, fully dry. (Vergennes, VT) 750ml bottle

Vodka with sparkling water, real fruit juice, and natural flavors. Real Vodka + Real Juice! Only 95 Calories and 2g of Sugar. 4.5% ABV. No Sugar Added, Gluten Free, OU Kosher Certified.

We’ve done it. We’ve created the ultimate thirst-quencher — Lemonade infused with Blueberry magic. Made with Vodka, Real Juice & Natural Flavors. 4.5% abv

How can we possibly add more sunshine to a can? Just add Peach. It tastes like Surfside Iced Tea + Vodka, but with a big ol' punch of Peach to your mouth. 4.5%

Subirats, Spain Aroma of jasmine, white flower, green apple & citric fruits

Deep purple hue – blackberry, plum, slightly earthy

Pale straw with golden hints and slight haze. The nose offers peach pit, green apple, raw almond, and delicate white flowers with a whisper of chamomile. On the palate, ripe pear and quince meet saline minerality and bright acidity, finishing clean and refreshing. 750mL bottle

ripe star fruit, lime, chalky, semi-dry, long. 1 L bottle

Tropical fruits and neutral oak with citrus and brioce on finish

striking citrus, intense red fruits, complex

dried apricot, tangerine, acacia honey co-ferment, 24 days skin contact, native yeasts 90% macabeo 10% sauvignon blanc

raspberry, maraschino, cranberry and cola, zippy and bright

fresh cherry, warm spice, velvety

prickly pear, ginger, lemon; non-alcoholic

Nonalcoholic cocktail! Hibiscus, passionfruit, lime, and bubbles.

NA Hazy IPA, 0.4% Loaded with Amarillo, Citra, and Mosaic hops. You’ll want to grab a few for the road! (Stratford, CT)

Non Alcoholic Mexican Lager. Crafted with fresh lime purée and sea salt which has naturally occurring key electrolytes including magnesium, potassium, calcium and sodium. The addition of Motueka hops, add a unique flavor and aroma of tropical limes. (Sausalito, CA) 12oz

Non Alcoholic Lagered Ale. Light, crisp, and easy drinking with a nice toasty malt character and lighter hopping. Our combination of malts and hops create a refreshingly complex Kölsch-style ale (Sausalito, CA) 12oz can

Kombucha dry hopped with Hüll Melon and Hallertau Blanc. Brewed with a combination of black, oolong, green, and white teas. Raw, organic, living, and gluten free. (Kensington, Philadelphia) 12oz bottle

Kombucha with fresh blueberries from Blueberry Bill Farms in Hammonton, NJ and aromatic, citrusy lemon verbena leaves. Brewed with a combination of black, oolong, green, and white teas. Raw, organic, living, and gluten free. (Kensington, Philadelphia) 12oz bottle

Witbier, 5.2% ABV. Everyone's favorite wheat beer from Portland, ME. 12oz Can

West Coast Pale Ale, 5.2% ‘Chock full of dank, aromatic hops that bite up front, then ease into citrus, and set the finish up to nail the spot.' 12oz cans. (Chicago, IL)

Mexican Lager, 4.4%. Full-flavored pilsner beer with a crisp taste. An orange blossom honey aroma and light hop character make this imported beer perfect for tailgating (Mexico) 12oz can

American Lager, 4.2%. Old school, crisp & refreshing (Latrobe, PA) 16oz can

Cider, 6%. Aromatic, grapefruit, lightly sparkling, and dry. This cider is a blend of apples from Sunrise Orchards in Vermont and Basque bittersweet apples. The fermentation is slow using native yeast fermentation in stainless steel and aged for 3-6 months (Vergennes, VT) 12oz cans

IPA, 6.5% 'Easy drinking IPA with hoppy notes of citrus & tropical fruit. Hopped with Columbus, Simcoe, Centennial, Crystal & Citra.' (Media, PA) 12oz cans

NE Pale Ale, 5%. A soft and crushable Pale Ale brewed with Wheat and hopped with Simcoe, Amarillo, and Cascade hops. (Barrington, NJ) 12oz can

Pilsner, 5.4% ‘Our award winning interpretation of a Bohemian Style Pilsner. Spicy, citrus peel botanicals combine with a dry, peppery finish to create a truly thirst quenching lager. A beer that demands you take more than one sip.’ (Stowe, VT) 12oz can

Subirats, Spain Aroma of jasmine, white flower, green apple & citric fruits

deep purple hue, blackberry, plum, slightly earthy

Lovely citrus and pear. 16 days of fermentation in concrete tanks with wild yeasts. Fresh, dry and delicious is the name of the game here. 1L Navarra, Spain - 12.5% Farming Practices: Organic | Hand Harvested

Pale straw with golden hints and slight haze. The nose offers peach pit, green apple, raw almond, and delicate white flowers with a whisper of chamomile. On the palate, ripe pear and quince meet saline minerality and bright acidity, finishing clean and refreshing. 750mL bottle

Tropical fruits and neutral oak with citrus and brioce on finish

ripe star fruit, lime, chalky, semi-dry, long. 1 L bottle

Grenache and Cinsault. A nose of wild strawberry and white peach, with nectarine, lavender, laurel leaf, sage, tarragon, and white pepper notes leads to a silky palate of strawberry, peach, lemon, and lime. Savory herbs reappear on the finish with white pepper, laurel and sage that leave on the finish hand in hand with fruits like a spring breeze. 12.5%, 750ml

dried apricot, tangerine, acacia honey co-ferment, 24 days skin contact, native yeasts 90% macabeo 10% sauvignon blanc

raspberry, maraschino, cranberry and cola, zippy and bright

The true Beaujolai ! Supple and fruity with subtle earthy spice and silky mouthfeel. Michel Guignier is a fourth generation vigneron in Villié Morgon, in the heart of the AOC Morgon appellation in Beaujolais. Following in the footsteps of the famed “Gang of Four” in Morgon, Guignier is committed to producing wines in the most natural way possible in order to both protect the environment and create wines that are alive and transmit a sense of place.

Swartland, South Africa. “Howard John – a tribute to Franco Lourens’ father, who appears on the label – is a judiciously blended cuvée of Grenache and 29% each of Cinsault and Syrah, all of them sourced from dry-farmed vineyards in the Swartland. Combining concentration with freshness, it’s peppery, savoury and spicy with lovely cranberry, pomegranate and black olive flavours. 750mL bottle

fresh cherry, warm spice, velvety

Extremadura, Spain. 100% Tempranillo, certified organic vineyards, spontaneous fermentation, concrete tanks, indigenous yeasts followed aging in stainless steel. unfined, unfiltered, and with low to no SO2 at bottling (less than 25ppm). A fresh style of Tempranillo with no oak, allowing the grape’s juicy red fruit (strawberries, raspberries, and cherries) to shine. The wine is interwoven with licorice and has a bounce of freshness from the bright acidity that enhances the generous fruit. 750mL bottle

Fresh, dry and delicious, making the case for bigger is better (at least in terms of volume). Bright aromatics of red cherries and raspberries give way to copious amounts of strawberry and hints of cedar on the palate. Navarra, Spain. 14.1% 1 liter

cherry, strawberry, fresh cut violets, rose petal