Our first plan is to build a world-class brewery starting with 10-12 beers this year, which will be happening this summer. Among the beers will be producing will be New England IPAs, Stouts, Porters and even a Light Lager. We’ll also be producing seasonal beers to fit the character and changing leaves and weather of New England. As our beer production gets going this year, we’ll open up our tasting room for folks to come drink, talk, and have a place of community they can call their own.

Later in the year as we ramp up our kitchen staff and menu, we will serve locally sourced and sustainable meals with a full menu of steak, pork, potatoes, greens, and veggies. We are committed to bringing the best a brewpub can offer in food. The search for that chef that just “gets” what GFBC and northwest Connecticut are about is on.

We’re bringing back the name of the old restaurant, The Depot, where all the magic will happen. So, if you’re excited about the changes to come, keep in touch. It’s only the beginning…