Sour Beer and Cider Focused Bar Coming to Locust Street

Say hello to Cinder, the sour beer and cider bar from Teddy Sourias of BRU.
Owner Teddy Sourias in what will become Cinder, a tart beer and cider bar on Locust Street.

Owner Teddy Sourias in what will become Cinder, a tart beer and cider bar on Locust Street.

Tart fans will have a new home base when Teddy Sourias’ (BRU Craft & Wurst, U-Bahn, Uptown Beer Garden) new bar, Cinder opens at 1500 Locust Street this summer. The bar will capitalize on the exploding popularity of sours, goses, wild ales and ciders. A wood-fired oven will turn out rustic pizzas in what Sourias is calling his most food-focused concept to date.

The 2,400 square foot bar takes over the space that formerly was home to Wolf Market, just up the street from Fado and across the street from Misconduct Tavern. If all goes well, the bar, complete with custom copper piped beer system and custom-built wood-fired oven will open in late June or early July. The bar will have capacity for 65-75 people with additional seating on Locust Street. The bar will be situated to the right of the entrance with high-top tables along the front windows. The dining area will be in the center of the room and the open kitchen will be to the left. The space will also have a smaller dining area available for a chef’s table or private dining.

Director of operations and beer manager, Alex Bokulich will be behind the beer program that will take elements of high-end wine bars and Belgium beer bars to highlight the beer and cider list. In addition to the tart beers and ciders, there will also be some golden hoppy beers plus six taps that will change with the seasons. Expect strong or barrel aged beers in the winter and fruit-infused choices for the summer.

Among the beers will be a custom beer brewed by Coppertail Brewing out of Tampa, Florida. The brewery, headed by former Flying Fish Brewer Casey Hughes, will brew custom batches of its “Floridia Weisse” tart wheat ale, each batch finished with different fruit.

Ciders will include a mix of Pennsylvania dry hard apple and other fruit ciders. Other ciders will include traditional “old world” ciders such as Spanish sidra natural, French/Norman farmhouse cider, and English scrumpy. On any given day, Bokulich promises there should be a local standard, Perry (pear cider), strong or alternative cider, and one each France, Spain and Britain.

Bokulich’s wild ales selection will include a mix of classic Belgian sours from century-old producers and  adventurous American craft interpretations. Farmhouse and Abbey ales will compliment to the sour beers and to the food menu. And for hopheads, have no fear, there will be some IPAs to keep the pitchforks at bay.

In addition to all the beer and cider, Cinder will offer 10 wines by the glass and have a cocktail list of seasonal and traditional drinks.

When Cinder opens this summer, it will be offer lunch, dinner and bar service seven days a week. Happy hour and brunch will be added shortly after the opening.

After years of rumors that a bar would open in Philadelphia that focused on sour beers, this summer will finally see it become a reality. And it comes from Teddy Sourias, a man with “sour” in his name.

Cinder [Foobooz]