Recent social media posts
10/19/2026
AVAILABLE IN BOTTLES! Rhubarb Rosewood!
In the late spring, we picked up a little bit of very deliscious rhubarb from Root Mass Farm and laid some freshly blended house saison atop it to referment and condition. The finished product is undeniably still Rosewood Ale, but with a deepened rhubarb acidity and floral fruit pie character. 5.5 cases produced, so the smallest of batches; a little side venture if you will :)
10/16/2026
JUST TAPPED Bancroft B**r in Firkin!!
Our humble house pale ale brewed with Maris Otter and Mosaic, naturally conditioned in firkin for the freshest presentation. Serving them in mugs for the same price as a pint! Expect this to run through tonight :)
10/12/2026
Philly Vegan Restaurant Week !!!!
We’re rocking an Impossible Foods chopped cheese with heirloom cherry tomatoes, pickled banana peppers, shredded lettuce, and vegan cheddar 🤙🏼
Stoked for this one! Pairs well with either a mindful west coast hoppy b**r any of our non-honey vegan farmhouse ale.
lil sneak peep of our barrel-blended blueberry situation, will talk more soon when the bottles are ready!
09/14/2026
AVAILABLE NOW!
Barrel-Aged Smiley, Honey Rye Saison
Collab w/ FORM
Brewed initially as a clean version of Form’s honey b**r with English Rye, local Fruitwood Honey Wildflower Honey, and fermented with our ale yeast, we laid to rest a small amount in a single barrel to age with both of our mixed cultures for a pleasant acidity and robust funk.
We’re also playing around with some new pork menu options with some tacos and some tortas! We’ll be looking to crank out some dark mild and Huy soonas well, so stay tuned!
09/08/2026
On Draft Now! Community Swimming Pool
West Coast DIPA w/Citra, Mosaic, Amarillo
Sometimes what the world needs is a big old barley b**r with a super sticky and juicy hop profile, and that’s what we’re trying to do here. Brewed with a plethora of our favorite base malts in Simpsons Malt Golden Promise, Maris Otter and Weyermann ® Specialty Malts Vienna, We hopped assertively and dry hopped even heavier w/the last of a really nice lot of citra, hyper fresh Hollingbery & Son Hops Amarillo, and our nearest and dearest Mosaic. Getting refreshingly drippy notes of fresh dab oil and papi store mango juice straight from the carton.
08/28/2026
AVAILABLE NOW!
Pat,
Farmhouse Stout w/NJ Honey and Lion’s Mane
Back in March, we were blessed by the honey saint and healing cross pollinator, Pat Ryan of Fruitwood Honey who came to us with the idea of brewing a “dark b**r with adaptogenic mushrooms to influence healing within people.” We were delighted to oblige, and brewed a flemish-esque export stout with Pat’s wildflower honey and spiced lightly with local lion’s mane from mycopolitan . Fermemted long and patiently in stainless with our farmhouse yeast, we’re happy to present y’all with a balanced mixed-culture export stout in bottle and on draught.
Pat is one of the sweetest people I have been lucky to know and we hope his joy and energy resonate through this bright farmhouse dark ale; familiar old notes of cascara, tart cherry conserva, dry baker’s chocolate, and a pleasant loamy funk.
08/17/2026
A SPECIAL SOLO KEG OF CAMERA I is on tap now!
Camera is our single hop west coast (somewhat session) IPA, always brewed with copious amounts of cryo processed hops. Somewhat of a “Brewer’s B**r” we mean this to represent the full embodiment of that hop; it’s bitterness/bite as well as the full intensity of it’s aromatic profile. Camera I is Amarillo, with soft notes of Matcha, honeydew melon, and a certain long gone Portland pale ale.
It was an amazing compliment to have Yvann from De La Senne come back to have a ten oz-er of this without letting us know. So there’s a pic of us hanging out with him; he’s the f**kin best.
We’ll be on to Camera III after this, which is Wakatu, so stay tuned because I’m equally stoked for that!!
08/13/2026
A short while back our good friend Bret Bret Arterbridge from The Jim came to us with the idea of brewing a Flyers b**r for our collective Nitro lines, so we had him come by to help brew it! We brewed this vintage English Porter as a modernized version of Whitbread’s 1880 Porter. A simple mash of Maris, Brown, and Black malt, we boil this nice and long, fermenting pretty high off of a free rise and allowing to condition for 2 weeks at cellar temp (50F); conditioned on Nitro for all atmospheric creaminess. It’s on our line now, and should be on their’s sometime next week!
(Bret also told me I had too much Bright Eyes on my brewery playlist, and I told he was wrong)
08/11/2026
We’re super stoked to be pouring orange w**e on draft from Camuna Cellars !!! Grüveau comes to us as a refreshing skin contact Gruner Veltliner, fermented with native yeasts and low intervention, aged to enjoyment in stainless steel tank. We’re excited with how this lines up alongside our own farmhouse ale and west coast programming, and very appreciative of Eli for bringing it down to us 🫶🏼🤙🏼
07/15/2026
BLT’S BACK!
ROSEWOOD BOTTLEZ ARE BACK!
We’ll be rockin the BLT for the rest of the summer with fresh local tomatoes, red leaf lettuce, freshly seared bacon, and basil aioli. Tomato Sondo with veganaise is available as well!
After a nice 2 month conditioning period, bottles of this batch of our house barrel-ripened saison are ready and tasting extra nice.
06/19/2026
ON TAP TOGETHER (maybe/kinda forever): Rosewood, our house saison, and Rafters, our farmhouse l***r. The recipe for these is literally the same! We brew saison grist with 100% pale malt and hop nicely with Mosaic and 5-7 year old Styrian. The difference is in the fermentation. Rafters is fermented in a keller pils style with a l***r yeast. Rosewood is fermented with our farmhouse yeast and rested in barrel for 3-8months; until it inspires the joy of blending.
It’s a refreshing moment to see how the recipe presents itself across these two very different applications, both made to be daily drinkers but in their own special ways.
Address
1939 S Bancroft Street
Philadelphia, PA
19145
To get to S Bancroft Street in Philadelphia using public transport, you can take the Broad Street Line subway to Tasker-Morris Station. From there, it's a short walk east on Tasker Street to reach S Bancroft Street.
If you prefer to drive, you can take I-95 and exit onto Broad Street heading north. Turn right onto Tasker Street and then left onto S Bancroft Street. There is street parking available in the area, but be mindful of any parking restrictions or permit requirements.
Opening Hours
| Monday |
12pm - 10pm |
| Tuesday |
12pm - 10pm |
| Wednesday |
12pm - 10pm |
| Thursday |
12pm - 12am |
| Friday |
12pm - 12am |
| Saturday |
12pm - 12am |
| Sunday |
12pm - 10pm |
Alerts
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What people say
Second District Brewing on S Bancroft Street in Philadelphia is a gem for beer enthusiasts and foodies alike. With a focus on thoughtful ales and lagers, this pub/bar offers a unique experience that combines quality brews with delicious food options.
Their recent menu additions have garnered excitement among patrons, showcasing the creativity and innovation behind their culinary offerings. From the golden beet salad with whipped ricotta to the tantalizing local cheese plate featuring fat cat and blue cheeses, each dish is thoughtfully crafted to delight the taste buds.
For those craving something heartier, the skyline chili dog and Mumbai-style potato fritter sandwich (vada pav) offer bold flavors and satisfying bites that pair perfectly with their selection of beers. And speaking of beer, their Rutiger Munich Helles on tap is a must-try for those looking for a refreshing brew to enjoy on a sunny day.
Second District Brewing also knows how to cater to special occasions, staying open on Easter Sunday and offering canned versions of their popular Bancroft Beer and Anger Quake DIPA for tailgating or any gathering.
With its welcoming atmosphere, delicious food menu, and top-notch beer selection, Second District Brewing is definitely worth a visit for anyone looking for a memorable dining and drinking experience in Philadelphia. Cheers to good times at Second District Brewing!
