The Schmidt’s Commons brewing company is the latest from restaurateur Dave Goldman, who owns the Landmark Americana chain of restaurants, and Tom Revelli, who is a seasoned home brewer and graduate of the University of the Sciences brewing certificate program.

 

The brewpub has a small seven barrel system, which is visible to restaurant patrons at the back corner of the bar. They have a large wrap-around bar that features 12 rotating drafts on tap. The inside is very spacious and has plenty of outdoor seating and firepits for the al fresco lovers.

 

As for the beer, their opening draft list consisted of a wide range of brews like their flagship the “Rye Bread” (7.5% ABV) a Rye IPA, which is brewed with rye malts and caraway for an extra bready flavor. Other standouts include the “Sour Beets” (3% ABV) a Berliner Weisse that tastes exactly like it sounds for all you beet lovers out there. There’s also the deliciously smoky “Madagascar” (5% ABV) a smoked vanilla porter perfectly balanced to be sessionable. Other selections include IPAs, stouts, wheat beers, Belgians and a pale ale.

 

 

Beers are all priced at $6 for either a 12 or 16 ounce pour depending on the style. They also offer $2-$2.50 2 ounce pours for those who want to try everything. They currently do not plan on distributing any of their beer, but you can grab a 32oz $12-$14 growler to-go or bring in your own growler. They also serve four varieties of wine and four house cocktails made with local spirits for those who may need a break from the suds.

 

Executive Chef Christopher Davis’ food menu consists of very seasonal items starting off with small plates that range from $4-$10. Standouts are the masterfully fluffy whipped ricotta with strawberry and rhubarb served with signature sourdough bread, Jersey Bluefish Fritters, smoked wings and handcut fries. They also have either red or white mussels, a selection of salads, and sandwiches that include brisket, pork belly and Kennett Square mushrooms.

 

 

The main point of attraction though, besides their beers, are the pizzas made with naturally fermented dough. There are five white pizzas and five red ranging in price from $9-$15. They have red pizza selections for the more adventurous, like the “Olivia” made with octopus, garlic scapes, house cured pancetta and tomato and romesco sauce ,or for those who want to stick to the plain, pepperoni or sausage, they have you covered as well. White pizza selections include the “Becca” made with brisket, fresh horseradish, house mozzarella, pecorino, escabeche, farm egg, chili relish and cream; the “Fiona” made with fennel pollen, olives, artichokes, roasted garlic, and almond creme; and the “Mable” made with Kennett mushrooms, pickled banana peppers, cream, house mozzarella, and pecorino.

 

“We’re thrilled to be bringing this concept to the neighborhood and to offer a place where people can be as adventurous or as easy-going as they want to be in terms of craft beer and delicious food,” said Dave Goldman in a press release.  

 

The bar is open daily from 11 AM-2 AM, with the kitchen being open Sunday through Wednesday 11 AM-1 AM and the kitchen staying open an hour later Thursday-Saturday.