Carbon Copy will be opening in Philadelphia in the Fall of 2022, at 701 South 50th Street. Beer fans will know this location as Dock Street Brewing’s previous location for 15 years, which was confirmed to close back in May 2022.
Kyle Wolak and Brendon Boudwin both started Carbon Copy in 2020 after they left Tired Hands Brewing Co. in Ardmore. We spoke with both of them to learn more about the brewery, and how they also plan to make wine as well.
We first asked: “Can you explain your name Carbon Copy?” Brendon told us “We have worked so long for so many different people, and now we are finally going out and doing our own thing. It’s a reminder to be yourself and do your own thing.”
BIPA: What stage are you currently in? Licensing?
Kyle & Brendon: We just signed a new lease with the landlord, gained access to the building, and ownership of all equipment. We will start to renovate both the restaurant and brewery shortly. As far as licensing, we have one at a different warehouse location in the city, and we plan on transferring it to the 50th Street location.
BIPA: How did you become initially interested in craft beer?
Kyle & Brendon: We both have brewed for about 10 years each. Kyle was the head brewer at the Tired Hands Fermenteria, and Brendon was running the Tired Hands Dispensary location.
Kyle is originally from Indiana and worked at 3 Floyds Brewing, and opened up a brewpub collab called War Pigs in Copenhagen with 3 Floyds Brewing and Mikkeller. He also used to work at Hill Farmstead, before going to Tired Hands. Brendon worked at Modern Times in San Diego for a while, then came back to Tired Hands for production. Both left in October 2020 to start their own brewery.
BIPA: What styles of beers will you focus on?
Kyle & Brendon: Our beer offerings will be more across the board. The goal is to have a well-balanced taproom so that at any time beer customers have a great variety to choose from. This includes styles such as pale ales, DIPAs, pilsners, saisons, kettle sours, and beer-wine hybrids. We will also be doing barrel-aged beers once we get going, both dark beers and saisons/mixed-cultured beers.
We will also be making wine and will be using a separate small warehouse to produce it. We’re hoping to open a larger winery/taproom with space for barrel aging and some cider production.
BIPA: Can you describe the space you are opening?
Kyle & Brendon: As you know we are opening in the old Dock Street location on 50th street. The building is from 1903 and used to be an old firehouse. It’s about 3,500 sq/ft, with 2,000 sq/ft up front, and 1,500 sq/ft in the back. We took ownership of the 10 BBL brewhouse that was here, as well as all the fermenters and other brewing equipment.
The layout of the bar will remain, but we are planning on changing some elements of it. The taproom will be changing colors as well, and once the renovation is done we will have about 50 seats inside. A new tap system will be going in, with a 10-tap tower. There will be 8 beers on tap, in addition to some wine on tap. We will also have some bottle pours of saisons and kegged cocktails. The wood-fired pizza oven is staying, and our food menu will center around this. In addition, we will have sandwiches, snacks, fries, and salads.
We are keeping the beer garden in the front, and there will continue to be about 40 seats outside during the warmer months.
BIPA: Will you release crowlers/cans there as well?
Kyle & Brendon: We will definitely be canning. If it’s not right from start, it will be right after. We won’t be canning every offering, but crowlers will also be available for purchase as well.
BIPA: Anything else our readers should know about Carbon Copy?
Kyle & Brendon: “We are really excited to be taking over such a storied facility in the Philadelphia brewing scene. Dock Street was there for 15 years and was the first brewery in Philly, so we are happy to carry on the torch”, says Kyle.
Make sure to follow Carbon Copy Philly on Facebook and Instagram. We will follow up once the brewery is ready to open!
