New Brewery to open in Philly next month
Future Days Beer Co. is in the process of establishing its presence along Fairmount Avenue, an area within Philadelphia that has witnessed a surge in brewery activity in recent years.
The brewery aims to unveil its 3,600-square-foot establishment at 433 Fairmount Ave. this coming November, with brewing operations slated to commence in October. Upon its debut, the two-story brewery will feature a bar on each level and an outdoor patio. In total, this space is anticipated to comfortably host approximately 80 to 100 patrons.
The brains behind this brewing venture are Nick Mata and Sean McGuire, who first crossed paths while attending Fordham University. Their shared passion for beer led to occasional homebrewing experiments in their apartment. After graduating and pursuing careers in finance and accounting, they reignited their homebrewing endeavors in 2017.
The name Future Days is derived from a kölsch beer bearing the same moniker, crafted by the duo in 2020. This beer, boasting an alcohol content of around 5.2% by volume, garnered enthusiastic responses from consumers. It served as the catalyst for Mata and McGuire to embark on a quest to find a permanent location for their brewing activities. Ultimately, they chose Philadelphia as their base, partly due to the vibrant local craft brewing scene.
Future Days Beer Co. will allocate its brewing equipment and a cozy bar to the 1,800-square-foot ground floor, designed to comfortably cater to a modest crowd of approximately six to ten individuals. The second floor will be dedicated to the brewery’s primary bar and a lounge area, providing a combined seating capacity for approximately 60 guests.
While the definitive lineup of opening beers at Future Days is yet to be confirmed, Mata and McGuire are preparing to present a diverse selection of around eight to ten taps with a rotation of brews. Among the offerings, customers can look forward to finding a variety of IPAs, a lager, a pale ale, a smoked helles, and seasonal brews, including a stout for the winter months.
