Christina Burris and Tim Patton at Kensington's Saint Benjamin Brewing Company (1710 N. Fifth St.) not only plan to grow capacity tenfold, they're about a month from opening an on-site taproom.
The pub, aided by a $25,000 American Street Empowerment Zone Business Grant, will serve the brewery's core and experimental beers as well as Pennsylvania-produced wines and ciders and a seasonal menu of beer-friendly food.
The taproom, whose look might be descibed as "reclaimed chic," will have 12 taps and a beer engine, 50 seats at the bar and at tables; exposed brick and original plaster; and a walnut bar and wooden flooring. A glass wall, against a drink rail, will look into the brewery.
Meanwhile, Saint Benjamin's new German brewhouse will grow production capacity from 440 barrels a year to 4,400; it's now at 1,500 barrels. In April, the brewery's first canned beers are due, as are more 750-mL bottles; newcomers include Liaison Saison (a lightly hopped, dry saison) and Saison Du Jour IX (a saffron and rosewater saison).
Also beginning in April, Saint Benjamin will begin canning flagship beers, Inca (a West Coast-style India cream ale) and Wit or Witout (a traditionally spiced wheat beer perfect for summer time), followed by Foul Weather Jack and Junto.