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

grilled cob, southwest bbq rub, shishito crema, queso fresco, fresno chile

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.

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

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

chive oil and croutons

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 creamy frozen strawberry treat, fresh mint

Classic with Rineer Farms Seasonal Jam

German Pils, 4.8% Crackery malt flavors combined with freshly baked bread lay the foundation for a decisive bitterness from Perle hops and the noble spice of Tettnang and Hersbrucker hops. Fermented cool and lagered in horizontal tanks for a minimum of 6 weeks for a smooth, natural carbonation. Dry, Crisp, and steadily drinkable. (Elverson, PA) 16oz draft

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

Fruited Sour, 5%. Brunch-style Sour with wheat and peaches; hopped with Citra (Beacon, NY) 13oz draft

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

American IPA, 6.2% Hop forward American IPA with mellow bitterness. Citrusy and Dank. Well Balanced. (Shelburne, VT) 16oz draft

Saison, 6%. Delicate funk, pale grain, light spice, minerality- dry finishing (Newcastle, Maine) 13oz draft

Cider, 6.9%. Estate montmorency tart cherries wild fermented with wickson and winter banana apples. (Aspers, PA) 13oz draft

Pumpkin Ale, 8%. Big & bold, with pumpkin, cinnamon, nutmeg, and clove. Low bitterness, big malts. (St. Louis, MO) 13oz draft

IPA, 6.5%. 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 (Newbold, Philadelphia) 16oz 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

Pilsner, 5%. Clean, subtle malt character with Noble style hops (Media, PA) 16oz

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

Marzen Lager, 5.6%. Brewed with a blend of light and dark Munich Malts, which not only add to its depth but deliver a residual sweetness. Caramel and toffee notes linger but are balanced by the subtle Hallertau and Tettnanger hops adding a floral yet peppery aroma. (Stowe, VT) 16oz draft

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

Märzen, 5.8%. Rich, amber-golden color. Deep, inviting, malty nose and bready, wonderful flavor that’s an ode to barley. Medium to big body, with a touch of warming alcohol on the finish. Soft dryness from long maturation (Germany) 16.9oz 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

Double IPA with Tangerines and Mandarin Oranges, 8%. Notes of orange zest, grapefruit, nectarines, and a hint of pine. (Burlington, VT) 16oz 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

Fruited Sour, 4.8%. A perfect balance of tart, sweet, and sour. Expect the Pink Himalayan Salt and flowery guava to leave you refreshed and wanting more. (Ontario, Canada) 12oz can

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%. This DIPA is our tribute to the amazing relationship that energy and mass are balanced, proportional to the speed of a photon squared. It pours a hazy tangerine color, releasing bright tropical notes of mango, pineapple, and apricot. mc² tastes like succulent mango juice loaded with chewy hop resins. It’s very drinkable for 8.0%; be careful, this one can sneak up on you (Middletown, NY) 16oz can

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

Pilsner, 5.2%. Dry hopped with Tettnanger, Blanc, and Citra hops (Queens, NYC) 16oz can

IPA, 6%. Riwaka and Southern Cross hops. Notes of fresh melon, tropical fruit juice, a hint of lime, and an overall experience that reminds of us of a creamsicle. (Burlington, VT) 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

Double IPA, 8.2%. GGVibes is an exploratory new brew that combines New England juicy, hazy dry-hopping techniques with a definitive dose of one of our favorite Australian hops, Ella – the half-sister to Galaxy hops – and she delivers a psychedelic bright, complex tropical fruity and citrusy profile.(Worcester, MA) 16oz can

West Coast Double IPA, 8.2%. Collab with Wayward Lane Brewing. We focused on hop varietals both fruity and dank: Mosaic, Krush, Superdelic, and Columbus. The result is a bitter, svelte, and elegant beer with truly outstanding depth and richness of hop character, leaning dank in aroma and tropical on the palate, with an evolving clean finish. (Brooklyn, NY) 16oz 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 IPA, 5%. Brunch-style Sour IPA with wheat, blueberry and raspberry; hopped with Citra. Tastes like: Nutri-Grain Mixed Berry bar, Pink lemonade fun dip, Cap’n Crunch's OOPS! All Berries. (Beacon, NY) 16oz can

Hazy IPA, 7%. Brewed with wheat and oats, hopped with Nelson Sauvin and Citra. (Beacon, NY) 16oz

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

American Lager, 4.6%. Golden pilsner, utilizing light-stable galena hops from the Pacific Northwest and a select combination of malted barley (Milwaukee, WI) 12oz bottle

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

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.

Farmhouse Ale, 4%. Our grisette, a rustic blonde ale brewed with spelt grown at a draft horse farm in Pittston, Maine (Newcastle, ME) 12oz can

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

Fruited Sour, 5.4%. Sour ale with blueberries and lemon zest (St. Louis, MO) 12oz

Imperial Stout, 13%. Aged on Nordaggio's espresso beans, chocolate, vanilla beans, and ancho chile peppers. All the flavors meld to create a truly unique beer. The peppers add just the right amount of heat to complement the intense coffee and chocolate flavors (Oklahoma City, OK) 12oz 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

Zwickelbier, 4.3%.This young unfiltered lager is an ode to Annafest, the annual celebration of Franconian brewing in Forchheim Germany. A pale copper color, Vorhe showcases a traditional German heirloom pilsner malt and Organic Perle hops. A biscuit and honey malt sweetness is balanced with an herbaceous hop character. Prost! (Littleton, NH) 16oz can

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

DDH IIPA, 7.7%. Exit on the 13th floor for PSYCHEDELIC! Brewed with mind-melting hops from New Zealand, smooth, soft, and followed by waves of peach / mango / mild blood orange and grapefruit zest. See new worlds with each sip of this exceptional IIPA (Queens, New York) 16oz can

West Coast IPA, 6.4%. Brewed with Centennial, Cascade, and Chinook. Bright grapefruit, resinous pine, and a firm, refreshing bitterness (King of Prussia, PA) 16oz can

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

IPA, 7%. An American IPA, hopped judiciously with Citra and Mosaic. (Stowe, VT) 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

Pale Ale, 5%. American Pale Ale hopped with CTZ, Amarillo, Citra, and Cascade hops. Brewed with a clean American yeast strain, a light touch of caramel malt, and flaked oats. Very fruit-forward with resin oil and hoppy orange-blossom flavors. (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

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

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, 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 + ade. Bright and vibrant citrus flavor that provides a rush of refreshment, with a modern twist designed for easy sipping • 4.5% ABV • 0 grams of sugar • 90 calories • 0 bubbles • Gluten free

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

lively mineral notes with mouth-watering whiffs of lime and white flowers. Vineyard: clay, limestone, light alluvial soil. Average of the vines is 20 years. Certified organic and biodynamic. Making of: The grapes are harvested by machine at night to prevent oxidation and alteration of aromas. Destemmed, crushed, put through a gentle pneumatic press. The juice settles in stainless steel tanks for 24 hours. Fermented with natural yeasts and racked.

Citrus and juicy stone fruit light up the palate, layered with a clean flicker of reduction. Chamomile and raw honey follow, adding texture without weight. The medium body hums with lively, balanced acidity Grapes: 100% Chenin Blanc Vineyard: 65% from Uitvlug Farm (Joubertskloof - Swartland) - 35% from Karibib Vineyard (Polkadraai - Stellenbosch) Vine Age: 43-years-old (Swartland) - 37-years-old (Stellenbosch) Soil Type: Decomposed granite over clay (Swartland) - granitic sand (Stellenbosch) Viticulture: Practicing organic – dryfarmed Fermentation: Native – French 500L demi-muid (100% whole-bunch pressed) Aging: 10 months on gross lees in neutral 500L French demi-muid Alcohol: 12.7%

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

pink coral-hued, herbaceous melon, strawberry & raspberry

raspberry, maraschino, cranberry and cola, zippy and bright

raspberry, wild strawberry, ginger, citrus, muted spice

fresh cherry, warm spice, velvety

tart montmorency cherry, bergamot non-alcoholic

coconut, passion fruit, lime, firewater . non-alcoholic

ritual n/a spiced rum, fever-tree ginger beer, lime

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 Mosaic. 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)

American Lager, 4.6%. Golden pilsner, utilizing light-stable galena hops from the Pacific Northwest and a select combination of malted barley (Milwaukee, WI) 12oz bottles

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

lively mineral notes with mouth-watering whiffs of lime and white flowers. Vineyard: clay, limestone, light alluvial soil. Average of the vines is 20 years. Certified organic and biodynamic. Making of: The grapes are harvested by machine at night to prevent oxidation and alteration of aromas. Destemmed, crushed, put through a gentle pneumatic press. The juice settles in stainless steel tanks for 24 hours. Fermented with natural yeasts and racked.

Citrus and juicy stone fruit light up the palate, layered with a clean flicker of reduction. Chamomile and raw honey follow, adding texture without weight. The medium body hums with lively, balanced acidity Grapes: 100% Chenin Blanc Vineyard: 65% from Uitvlug Farm (Joubertskloof - Swartland) - 35% from Karibib Vineyard (Polkadraai - Stellenbosch) Vine Age: 43-years-old (Swartland) - 37-years-old (Stellenbosch) Soil Type: Decomposed granite over clay (Swartland) - granitic sand (Stellenbosch) Viticulture: Practicing organic – dryfarmed Fermentation: Native – French 500L demi-muid (100% whole-bunch pressed) Aging: 10 months on gross lees in neutral 500L French demi-muid Alcohol: 12.7%

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

pink coral-hued, herbaceous melon, strawberry & raspberry

raspberry, maraschino, cranberry and cola, zippy and bright

raspberry, wild strawberry, ginger, citrus, muted spice

fresh cherry, warm spice, velvety

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