The Fishtown Pickle Project and Levante Brewing are once again collaborating to bring the city another year of their pickle beer: the Philly Dilly. And to kick it all off, Philadelphians can join in on the fun themselves with a release party this week on Thursday, Nov. 16 —two days after National Pickle Day — at Levante’s taproom in West Chester.
The keg will be tapped at 6 p.m., and Levante will be serving the pickle beer along with three variations on draft, a release states. Additionally, guests can enjoy Bloody Marys garnished with pickle chips, as well as pickle pizza by Mezzaluna Wood Fired Pizza on top of live music from Chris Lebresco. Plus, Fishtown Pickle Project husband-and-wife co-owners, Niki Toscani and Mike Sicinski, will be on-hand to discuss the collaboration and more.
“This offering gained national attention last year, and since then, we have been dreaming about another delicious collaboration with our friends at Levante,” said Toscani in a statement. “With the trend of all things being pickled increasing, a pickle beer was a must last year, and bringing it back for a second year was a no-brainer.”
The event on Nov. 16 will also feature some items for purchase, like Bloody Mary pickles, DIY Fried Pickle Kits, and cans of the Philly Dilly Pickle Pilsner. Or, after the event, customers will be able to order cans of the pickle beer online (while supplies last) on Levante Brewing Co.’s website, with shipping available to PA, Washington D.C., and Virginia.
In 2023, the Philly Dilly draft options will span Ginger Beet, Cinnamon & Clove, and Tajin Lime—a different step from 2022’s variants which included Pickled Pit Boss, Hickory Smoke, Brunch Brine, Bloody Mary, and Peter Piper’s Picks being Jalapeno/Habanero.
This year’s event will also feature a raffle where guests can either bring in a new, unwrapped toy for Levante Brewing’s Toys for Tots donation box for a ticket, or make a $5 donation for the Hops & Vines for Hunger campaign in exchange for a raffle ticket, the release also says.
Fishtown Pickle Project was created by Chef Mike Sicinski and dietitian Niki Toscani in 2018 after gifting handcrafted pickles to their wedding guests. Their small-batch fare is “purposefully crafted using all-natural ingredients and bold flavors,” sourcing cucumbers and other produce from local farms, like Muzzarelli Farms in Vineland, New Jersey.