CONSHOHOCKEN BREWING COMPANY

United States Brewpubs,

CONSHOHOCKEN, PENNSYLVANIA

In 2014, CONSHOHOCKEN BREWING COMPANY (a.k.a. Conshy) opened its original location along the Schuylkill River Trail in the one-square mile borough of Conshohocken. By 2026, Conshy expanded to include a second tap room in King of Prussia plus a kitchen/taproom in nearby Bridgeport and a Rec Room in Phoenixville. Despite serving a well-established lineup of stylishly standard year-round fare (taking few chances), Conshy’s one-offs oft-times experiment freely.

A barebones brick-based beerhall, its clean Industrial appeal features classic wood furnishings, hanging tin lamps, bark wood back wall, side walled bicyclist insignia and garaged overhead doors. The eight-seat wood top bar includes twelve draught handles. A separate cement-floored sports bar (with dual TV’s) leads to the sprawling back deck patios.

On my mid-afternoon September ’26 journey, I sank a few popular proprietary suds as a slide guitar-led combo provided live music.

Sedate orange-peeeld coriander spicing and lemon meringue tartness occupied Belgian witbier, Backpack, picking up herbal fungi musk.

Dewy peat secured mossy Pub Ale, Puddlers Row, leaving cellared fungi upon brown tea spot and earthen wood bottom.

Mellow brown sugared pumpkin spicing swayed autumnal Nightmare On East Elm Street, gaining starchy pumpkin pureed earthiness.

Session IPA, Life Coach, an easygoing tropical fruited moderation with sticky pine glued to mild lime-salted yellow grapefruit and orange rind bittering atop lightly creamed oats.

Dry West Coast IPA, Type A, let lemony orange-peeled grapefruit zesting and peachy mango sideswipes receive musky pine bittering over sugary pale malts for an ‘aggressively hopped’ (Citra-Mosiac-Simcoe) flagship.

WISSAHICKON BREWING COMPANY

United States Brewpubs,

WISSAHICKON, PENNSYLVANIA

Just past the heart of town in the rolling hills of Northwest Philly’s East End neighborhood, WISSAHICKON BREWING COMPANY opened 2017 (before starting up an Olde Kensington site with full kitchen in 2025 and a third location in Maple Glen soon after). Family owned and operated, the tan brick facility stationing the 100-seat brewhouse features top-to-bottom windows looking out at the makeshift beer garden across the aluminum grain silo.

Inside the spacious warehouse main space, an aluminum-fronted wood bar with silver-tiled draught board services scattered wood and aluminum tables from the backspace brew tanks.

In the middle of a September ’26 Sunday afternoon, my wife and I helped ourselves to seven Wissahickon brews.

Dry light-bodied Kolsch brought fizzy lemon rot to grassy hop spot and mineral grained breading.

Dry-hopped New Zealand-styled pilsner, Schooner Nectaron, soaked musky orange oiling into toasted white breading, picking up subtle nectarine-tangerine-grapefruit sway and dank pine snip.

Zestful golden lager, High Hopes, a mild IPA-like alternative, merged tart Huell Melon hops with earthen herbed Saaz hops, leaving lemony pineapple juicing and wispy guava licks on the dry finish.

Another IPA-hopped lager, Philly United, let citric-pined Cascade-Motueka hops seep into dried maize musk as fizzy lemon misting moistened lightly toasted mineral graining.

Next up, hazy Citra-Mosaic-hopped pale ale, Wigwam, gathered dry lemon pith and orange rind bittering alongside mild pine resin.

Glowing yellow Imperial IPA, Devil’s Fool, stayed vibrant as sunny grapefruit and orange peel zesting reached light vanilla oats creaming.

Sharp pineapple-juiced wheat ale, Dog Daze, also had a hazy IPA resolve as lemon-candied guava and mango tropicalia prickled upside down pineapple cake sweetness ascending above honeyed wheat base.

VON C BREWING COMPANY

United States Brewpubs,

NORRISTOWN, PENNSYLVANIA

Owner and operated by Rick, Eric and Jay Von Czoernig, heirs to the historic Schmidt’s brewing recipes, VON C BREWING CO. opened in Norristown during the winter of 2020, adding a beer garden soon after. Von C’s enormous 20-barrel setup takes up most of the white brick cement floor factory where a 2,500 square-foot pub got carved out for a 22-draught bar.

The rustic overhead doored warehouse includes an aluminum top L-shape bar, several benches and round tables, bark-carved beer menu, exposed pipes, old wood ceiling and large overhead fans. Large rear brew tanks service the pub.

Steadfast in crafting great mainstream fare, oft-times German-styled, Von C combines old recipes and new to skew in the general public’s favor. My wife and I visited Von C’s Saturday at noon, early September ’26.

Polished light-bodied German pils, Fraulein, utilized white crackered Weyermann malt minerality to anchor its herbal Saaz hop dryness and floral-bound Perle hop lemon spritz.

Dry West Coast pilsner, Boundless, let fizzy grapefruit and mandarin orange spritz receive mild pine resin atop lightly creamed oated wheat.

Using an old family recipe, OG Pils Legendary Philly Lager, swept mild maize-flaked barley roast thru musty sorghum, husked corn and sourdough bread.

Classic Vienna Style Lager retained honey-glazed brown breading given slight rye waver, light leafy foliage and distant floral spicing for simple Euro-derived moderation.

Soft-toned beer engine-poured cask conditioned ESB spread honeyed Maris Otter malt toasting across dewy moss, musty florality and brown leaf astringency in traditional British style.

Classic hefeweizen, Why You Hefe To Be Mad, subdued its stylish banana-clove sweetness as white-peppered herbage came aboard the pale wheated pilsner malting.

Lemony orange-peeled coriander and slight black peppering prickled Uncle Jerry’s Wit, picking up mild banana-clove swerve over pilsner-malted white wheating.

Zesty lemon, candied orange and sugared grapefruit gained mild pining for NEIPA, Boundless Love, blending two proprietary hops with Simcoe/ Mosaic-hopped tropical sunshine.

Mild beechwood smoke added proper astringency to lingering coffee-burnt dark chocolate for dry schwarzbier, Midnight In The Priory, an autumnal dark ale.

LA CABRA BREWING

United States Brewpubs,

BERWYN, PENNSYLVANIA

Inside a historic two-story mauve stone cornershop in the Chester County town of Berwyn across from the train station, LA CABRA BREWING opened summer of 2016 (with second location, La Cabra Brewing & Smokehouse, in nearby Bryn Mawr since 2019). A casual gastropub with Latin-inspired pub fare and consistent beers hand crafted by Vermont University grad Chris Young (as of 2026), La Cabra matches its pristine elegance with Old World charm.

Inside the pub, its engineered wood floor, art deco black ceiling, exposed brick walls, slate-topped bar, eight metal-legged wood bar stools, lacquered wood tables and left side dining area scream mod Industrial.

Inspired by legendary Vermont brewer, Greg Noonan, as well as Magic Hat #9 and Long Trail Blackberry Wheat, Young’s wide array of spirited elixirs included a nitro ESB-like mild ale, Norwegian yeasted blonde ale and an exquisite barleywine on my sunny noon time Friday afternoon early September ’26 jaunt.

But first, the flagship year-rounders were tried.

Polite rice lager, Grain Delay, let salted lemon fizz sparkle compost-wafted, rice-flaked, Weyermann pilsner malting.

Soft-toned Wit Happens let stylish orange-peeled coriander sweetness gain tart candied glaze as white peppered herbage, grassy hop astringency and citric cilantro snips wavered.

Traditional dry kolsch, One More, retained crispness as spritzy lemon absorbed grassy hops and mild herbage.

Easygoing clear-yellowed blonde ale, The Suds, utilized clean-watered Norwegian ale yeast to smoothly coat its briny lemon-wedged mandarin orange zesting.

Nitrogenated English-styled mild ale, Cadence, left peat-charred burnt coffee and Bakers chocolate mustiness upon heavily barley roasted malts.

Brown chocolate spicing and caramelized dried fruiting consumed lusty barleywine, Old Formula, bringing raisin, prune, dried cherry, burgundy and bourbon illusions to the silken mocha surface.

ATTIC BREWING COMPANY

United States Brewpubs,

GERMANTOWN, PENNSYLVANIA

Operating out of former Blaisdell pencil factory, ATTIC BREWING COMPANY became historic Germantown’s first neighborhood brewery, January 2020. With an “antique roadshow” feel, Attic owner Laura Lacy’s compact classic beer stylings rum the gamut.

A patio-benched beer garden leads to the red brick garage entry. The rustic cement-floored, wood-benched, black aluminum-ceilinged pub features a lacquered wood top bar, elegant blue-walled barback mural and twelve bronze-piped draught handles. Several wood and barrel tables (with red plastic stools) also regale the overhead doored interior while brew tanks are stationed in the rear.

Lacy spent some time with my wife and I early September ’26 while we downed five friendly brews, taking home nine more (reviewed in Beer Index) on my North Philly two-hour stopover.

Firstly, light-bodied German pils, G-Town Strutter, retained mild lemon spicing, cucumber-watered crisping and dry herbage atop rye-daubed toasted breading.

Standard mainstream commemoration, USA 250th Anniversary American Lager, placed corn-flaked barley in a salty lemon-fizzed hop setting, picking up buttery diacetyl phenols.

Maize flaked pilsner malts saddled dry Mexican lager, La Libertad, leaving musty Tequila, orange-oiled agave, musky brown tea and mild Scotch illusions in its wake.

Traditional pale ale, Universal Melody, utilized citric-spiced Mosaic hops to juice up vodka-nipped yellow grapefruit, mango and peach tropicalia as sharp pine tones contrasted creamy oats sugaring.

Dry kettle-soured herbal gose, Sage Against The Machine, let locally grown sage minting pervade sea-salted lemon peel tartness and cologned lime wisp.

Brisk Strat-hopped New England IPA, Stratacat, slipped dank pine resin inside tropical grapefruit, orange and pineapple zesting as well as peach-fuzzed strawberry, guava and grape perk over lightly creamed oated wheat.

Equally tropical fruited hazy IPA, Leading Ladies, gathered polite lemony grapefruit-salted bittering, Pina Colada-like coconut-pineapple zesting, pink guava tartness and white grape esters over creamy vanilla oats.

WELL CRAFTED AMBLER BREWERY

United States Brewpubs,

AMBLER, PENNSYLVANIA

A few garage-bound homebrewers began crafting beer in 2007, then reassembled in 2018 to open their first Well Crafted Beer Company location in Lansdale, Pennsylvania. After a few years of success, the eager zymurgists expanded its seven-barrel operation with a warehoused 10-barrel setup designed as WELL CRAFTED AMBLER BREWERY & BEER GARDEN (with a third location in Skippard by 2024).

Described best as an “Industrial chic hangout,” the white-bricked Well Crafted Ambler features a random patio decked beergarden, pale green-walled pub (with marble top bar, twelve draught taps and two TV’s) and a few overhead doors. Several tables, chairs and benches fill out the concrete-floored interior. Windowed brew tanks were behind the bar and a to-go refrigerator at the right side. Mocktails, ciders, wine and light pub fare were available.

During warm Friday evening, early September ’26, following Don Bosco football game victory at Roman Catholic (of Philly), ventured in to try nine Well Crafted suds, bringing home several more (reviewed in Beer Index).

Easygoing cream ale, Philly Yo!, put mild lemony orange zesting inside grassy hop astringency and corn sugared pilsner malts.

Soft-toned kolsch, Mother Of Perle, stayed dry as lemon misting, minty lemongrass herbage and lemondrop tartness merged over white breading.

Marvelous fruited kolsch, Grapefruit Mama, relinquished juicy yellow grapefruit powdering and lemony white grapefruit souring above crisp white cracker base.

Fruited Berliner Weiss, Mango Peach, let sweet mango and peach puree guide milk-sugared yogurt souring and salty guava-gooseberry tartness thru withered white wheat base.

Zestful Margarita-skewed key lime gose, How’s It Gose, plied briny key lime souring to stylish salted coriander peppering as green mango, guava and white grapefruit tropicalia added depth.

Mocha-driven dried fruiting propelled Baltic Porter, Solen, spreading blackberry, black cherry and fig sweetness all over molasses-candied Belgian chocolate spicing.

Nitro coffee-enriched blonde stout, Pumpkin Spice Latte, regaled creamy pumpkin latte sweetness reinforced by mild cinnamon-nutmeg spicing contrasting milder lemon wedged pumpkin puree earthiness.

Dark chocolate draped soft-toned milk stout, Mystic Cow, a lightly creamed milk-sugared dessert treat with mild Bakers chocolate, Milk Dud, vanilla latte and cappuccino illusions.

Perhaps less lustrous but just as flavorful as a stronger barleywine, Page Turner, scattered dried cherry, glazed date and candied fig alongside spirited sherry-brandy wining atop toasted Maris Otter malting.