• This Friday and Saturday we are excited to bring you 3 new beers! — Exilis Dry Hopped: Mandarina Bavaria – 4x16oz cans - $15 Exilis is our Berliner style weisse, brewed using a traditional 3 part decoction using the thin part of the mash for the final decoction. The hops are added during the first decoction. Unboiled, the beer then sits in the coolship overnight. The next day it is transferred to the open fermentation tank and pitched with some house yeast, making this a “semi-spontaneously” fermented ale. Dry Hopping Exilis right after primary fermentation adds a unique twist by not only imparting flavors & aromas from the hops but also by slowing down the activity of the souring bacteria, allowing the beautiful wheat beer esters to stay around longer. 3.8% abv. — Hokusai – 500ml btl - $15 Katsushika Hokusai (1760-1849) was a famous Japanese painter. Hokusai is best known as author of the woodblock print series, “Thirty-six Views of Mount Fuji”. His beautiful dragon graces this label. Hokusai is a special blend using Imperium (our wheat-wine ale) aged in red wine barrels for 18 months, and a young ale brewed using Japanese red rice. The 2 ales are blended and matured on steam extracted raspberry juice from Evergreen Berry Farm in Watertown, CT. 9.5% abv. — Brunneis Peat Smoked (Blend #2) – 500ml btl - $13 Brunneis is our interpretation of a Flemish Oud Bruin. Matured in 5 different barrels that used to house bourbon, whiskey & red wine. It is deep brown in color with a touch of carbonation. This special edition uses some peat smoked malt giving the impression of a peat smoked sherry. The flavor is reminiscent of dark fruits, raisins & plums, it has a nice balance between acidity & maltiness. 9% abv
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    This Friday and Saturday we are excited to bring you 3 new beers! — Exilis Dry Hopped: Mandarina Bavaria – 4x16oz cans - $15 Exilis is our Berliner style weisse, brewed using a traditional 3 part decoction using the thin part of the mash for the final decoction. The hops are added during the first decoction. Unboiled, the beer then sits in the coolship overnight. The next day it is transferred to the open fermentation tank and pitched with some house yeast, making this a “semi-spontaneously” fermented ale. Dry Hopping Exilis right after primary fermentation adds a unique twist by not only imparting flavors & aromas from the hops but also by slowing down the activity of the souring bacteria, allowing the beautiful wheat beer esters to stay around longer. 3.8% abv. — Hokusai – 500ml btl - $15 Katsushika Hokusai (1760-1849) was a famous Japanese painter. Hokusai is best known as author of the woodblock print series, “Thirty-six Views of Mount Fuji”. His beautiful dragon graces this label. Hokusai is a special blend using Imperium (our wheat-wine ale) aged in red wine barrels for 18 months, and a young ale brewed using Japanese red rice. The 2 ales are blended and matured on steam extracted raspberry juice from Evergreen Berry Farm in Watertown, CT. 9.5% abv. — Brunneis Peat Smoked (Blend #2) – 500ml btl - $13 Brunneis is our interpretation of a Flemish Oud Bruin. Matured in 5 different barrels that used to house bourbon, whiskey & red wine. It is deep brown in color with a touch of carbonation. This special edition uses some peat smoked malt giving the impression of a peat smoked sherry. The flavor is reminiscent of dark fruits, raisins & plums, it has a nice balance between acidity & maltiness. 9% abv
  • We have taken the taps over at @taproomatbeamhouse for the whole week! Come try some of our weirdness in another gorgeous setting with incredible food to match!
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    We have taken the taps over at @taproomatbeamhouse for the whole week! Come try some of our weirdness in another gorgeous setting with incredible food to match!
  • We’d like to introduce our cans to our online store for the first time! When we release new cans they will now be added store so you can pick them up at your leisure without worry. A bunch of them are up there now, you should probably check it out. Open today (Fri) 2-8 and tomorrow 12-8.
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    We’d like to introduce our cans to our online store for the first time! When we release new cans they will now be added store so you can pick them up at your leisure without worry. A bunch of them are up there now, you should probably check it out. Open today (Fri) 2-8 and tomorrow 12-8.
  • New wild yeast coffee roast: From San Salvador fermented & matured w/our own peaches and Kiuchi's No- Shizuku (distilled Hitachino Nest White Ale aged in oak barrels)
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    New wild yeast coffee roast: From San Salvador fermented & matured w/our own peaches and Kiuchi's No- Shizuku (distilled Hitachino Nest White Ale aged in oak barrels)
  • All of us here at OEC Brewing hope you and yours have the most joyous of holidays! If you’re looking for something to round out your holiday time off or need a breather from festivities, join us in our taproom tomorrow (Wed) 4-8, and of course this weekend! 🌲 🌲🌲
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    All of us here at OEC Brewing hope you and yours have the most joyous of holidays! If you’re looking for something to round out your holiday time off or need a breather from festivities, join us in our taproom tomorrow (Wed) 4-8, and of course this weekend! 🌲 🌲🌲
  • New beers and new glassware this week. You know you need all of this goodness! F 2-8 | S 12-8 | W 4-8 ⚜️
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    New beers and new glassware this week. You know you need all of this goodness! F 2-8 | S 12-8 | W 4-8 ⚜️
  • NEW BEER ALERT! 3 new beers for you this Friday & Saturday! • Oak Fermented Pilsener, 4x12oz can, $12 Our Pilsener is brewed using a traditional German Double Decoction mash and hopped with German Hersbrucker & Spalt hops. Fermentation starts in open tanks for one week, followed by oak for an additional three weeks. It is then lagered for several months and finally dry hopped. • Ouzo Oryza, 750ml bottle, $20 The Oryza project is our attempt to marry the unique fermentation processes of sake & sour ale production. By blending two separate processes after fermentation we hope to achieve a unique flavor & aroma combination that could not be created in a single fermentation. Ouzo Oryza is a blend of ales matured for 6 months in Letherbee Distillers Absinthe barrels with our own meyer lemons and an unfiltered sake from Kikusakari Sake (”Kiuchi Brewery”) in Japan. • Oud Tempus, 750ml bottle, $16 Oud Tempus is a special anniversary edition of Tempus. It is a blend of 1 year old Tempus matured in oak barrels and 2 1/2 year old spontaneously fermented ale. It then undergoes an intense bottle conditioning to become quite effervescent. Blend #2 is comprised of 50% young Tempus matured in a french oak foudre & 50% 2 year old spontaneously fermented ale matured in a Sangiovese cask.
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    NEW BEER ALERT! 3 new beers for you this Friday & Saturday! • Oak Fermented Pilsener, 4x12oz can, $12 Our Pilsener is brewed using a traditional German Double Decoction mash and hopped with German Hersbrucker & Spalt hops. Fermentation starts in open tanks for one week, followed by oak for an additional three weeks. It is then lagered for several months and finally dry hopped. • Ouzo Oryza, 750ml bottle, $20 The Oryza project is our attempt to marry the unique fermentation processes of sake & sour ale production. By blending two separate processes after fermentation we hope to achieve a unique flavor & aroma combination that could not be created in a single fermentation. Ouzo Oryza is a blend of ales matured for 6 months in Letherbee Distillers Absinthe barrels with our own meyer lemons and an unfiltered sake from Kikusakari Sake (”Kiuchi Brewery”) in Japan. • Oud Tempus, 750ml bottle, $16 Oud Tempus is a special anniversary edition of Tempus. It is a blend of 1 year old Tempus matured in oak barrels and 2 1/2 year old spontaneously fermented ale. It then undergoes an intense bottle conditioning to become quite effervescent. Blend #2 is comprised of 50% young Tempus matured in a french oak foudre & 50% 2 year old spontaneously fermented ale matured in a Sangiovese cask.
  • New wild yeast coffee beans at pffcoffee.com. Roasted one week ago. Fermented & matured for 140 days with barrel aged Iqhilika Dry Mead (South Africa) and our own wild yellow & red raspberries
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    New wild yeast coffee beans at pffcoffee.com. Roasted one week ago. Fermented & matured for 140 days with barrel aged Iqhilika Dry Mead (South Africa) and our own wild yellow & red raspberries
  • You’ve been asking, here ya go - 2019 tours!!! There’s more to it this coming year, check out all the details and grab your tickets now, they will not last. HOWEVER, you don’t need to wait until 2019 to visit us, come by this weekend! Fri 2-8 | Sat 12-8
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    You’ve been asking, here ya go - 2019 tours!!! There’s more to it this coming year, check out all the details and grab your tickets now, they will not last. HOWEVER, you don’t need to wait until 2019 to visit us, come by this weekend! Fri 2-8 | Sat 12-8
  • The store has new items in it, go check it out! (🔗 in bio)!
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    The store has new items in it, go check it out! (🔗 in bio)!
  • You probably don’t want to miss this, just saying.
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    You probably don’t want to miss this, just saying.
  • Festivus,Saturday 12/08/18: we will serve wild yeast sourdough sandwhiches w/salumi cured in OEC experimentalis barrel, Baladin Panettone & wild yeast espresso from Costa Rica matured & fermented w/OEC Albus & freshly picked currants & gooseberries from our orchard!
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    Festivus,Saturday 12/08/18: we will serve wild yeast sourdough sandwhiches w/salumi cured in OEC experimentalis barrel, Baladin Panettone & wild yeast espresso from Costa Rica matured & fermented w/OEC Albus & freshly picked currants & gooseberries from our orchard!