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The countdown to this moment began as soon as the tanks began to make their way through the door on the tractor (vertical position was only temporary).  As is usually the case inside a brewery, it feels like it has been months since we made the announcement of a small expansion in the brewery that would finally allow us to regularly produce clean IPAs. Turns out, it was not even a month ago!  And our first IPA is ready (aren’t IPAs great?!).

Soon after the glycol system would be set up, or so we thought, and ready to mash in.  Of course, that night we spent taking turns running into the brewery through a thunderstorm to manually open and close the zone valves to keep the fermenting beer in our preferred temperature range.  And it was well worth it.

Awkward.  Isn't it?
Awkward. Isn’t it?

By the start of the weekend, the entire batch will be delivered and should be on tap, pouring how every IPA should – as fresh as possible!

So head on down to one of these great bars we work with and ask the bartender for an Awkward Hug.

@ The Corner, Litchfield

Backstage, Torrington

Birch Hill Tavern, Glastonbury

Camille’s Pizza, Tolland

Craft 260, Fairfield

Inn at Newtown, Newtown

J Timothy’s Taverne, Plainville

Little Pub, Wilton

Little Pub, Ridgefield

McLaddens Irish Publick House, Simsbury

McLaddens Irish Publick House, West Hartford

Mikro Beer Bar, Hamden

Plan B, Glastonbury

Prime 16, New Haven

Prime 16, Orange

Stanziato’s, Danbury

The Corner Tavern, Naugatuck

The Half Door, Hartford

The Main Pub, Manchester

Upper Crust, New Milford

Walrus + Carpenter, Fairfield

Westbrook Lobster, Wallingford

Widow Brown’s Cafe, Danbury