Carbon Copy, Philadelphia’s first combined winery and brewery, announced their grand opening at 701 S. 50th Street in West Philadelphia on December 10th at 11:00 AM. Previously the Dock Street Brewery West location, brewer and hospitality experts, Brendon Boudwin and Kyle Wolak put a new spin on the space, with a bright new design. The design invites guests to enjoy a behind-the-scenes look at the brewing process, with large windows creating a divide between the restaurant space and the brew house.
Owners Brendon and Kyle bring a combined 20 years of experience and knowledge in beer and wine making to Philadelphia. Both have worked for breweries all over the world, including Modern Times Beer (San Diego), Three Floyds Brewing Company (Indiana), Warpigs Brewpub (Copenhagen), Hill Farmstead (Vermont) and Tired Hands Brewing Company (Philadelphia). The owners have experienced every aspect of production; from managing operations, brewing, and cellaring, barrel aging, lab work to packaging. The duo embarked on their entrepreneurial journey in 2020 and set off on their own to create the brand known today as Carbon Copy.
“Our goal is to build a community around quality and consistent beer and wine while being an active member of our neighborhood,” said Wolak in a statement. “With the space already having a rich history in the craft brewing scene, we are honored to continue the legacy at such a revered location in Philadelphia.”
Carbon Copy provides full-service seating for (50) guests indoors, including bar, high-top and table seating, with additional seating outdoors during the warmer months. The taproom will feature (18) draft lines for beer, wine and craft cocktails.
The brewpub features a shareable menu centered around the wood fired oven that serves as the centerpiece of the space. The menu is focused on pizza and is supported by shareable small bites. Chef Bill Braun, previously the Executive Chef at Tired Hands Brewing Company and Levante Brewing Company, has focused his time on perfecting the artisanal wood-fired pizza strategy and program for Carbon Copy. Chef Bill works alongside Chef Alyston Upshaw, who previously cooked at Philadelphia restaurants Helm and A Mano. Chef Alyston was also in production at Tired Hands Brewing Company, where he found his love for pairing bar snacks and comfort food with drinkable beers.
All beer is made on-site at the West Philadelphia brewery. The menu incorporates seasonals, collaborative, and one-off beers, with a spectrum of beer styles available at all times. All beer is on tap and is currently only available “to go” via growlers, with the production of 16-ounce cans beginning early next year.
All wines are made at Carbon Copy’s external winery, located in Kensington. Their philosophy is “natural intention with low intervention”, by sourcing high quality vinifera grapes from smaller, sustainable vineyards. They also incorporate organic natives and hybrids that are fermented in native yeast with minimal sulfites.
Carbon Copy opened its doors Saturday, December 10th at 11AM. Carbon Copy is “walk-in only” and is not currently accepting reservations.
