Rapscallion West Moves!

Check out the video of our transition as we prepare to move from the barn in Sturbridge to 3 Arnold Road, Sturbridge and 8 Meadow Road, Spencer. Exciting times!

Rapscallion Brewery Moving

Rapscallion Brewery plans move to Spencer, Taproom in Sturbridge

 

Edited 11/9:

A quick update on our move to Spencer and some exciting news to share.

We were able to find a spot to maintain a taproom in town – 3 Arnold Road, Sturbridge.

As we start to prepare for brewing at our new permanent home in Spencer, we will also be able to keep the beer flowing down the street. We are in the midst of some renovation at 3 Arnold Road but are hopeful we can be open to the public in early 2021.

We will keep you updated on our progress. At the moment our resources are directed solely on brewing only in Spencer as well as getting the new taproom ready down the street.

The taproom will be open for regular pours and food on Thanksgiving eve – Wednesday, 11/25.  We encourage reservations that evening. All of our locations will be closed to celebrate the Thanksgiving Holiday with our families.

As a reminder, our last day at our existing taproom will be Saturday, December 19th. We hope you will join us in bidding adieu to our original taproom in Sturbridge that weekend, as we move onto the exciting new endeavors right down the street. The Disc Golf Course will remain open to the public until Monday, December 28th.

Thanks as always for your continued support!

 


We’re excited to announce that Rapscallion will be moving our brewing operations to Spencer, MA in January 2021.

The new location, located just 8 miles east from our current location in Sturbridge, will allow us to expand our brewing operation and support our evolving business model.

If you haven’t already, please check us out on Facebook and Instagram, and visit us online at visitrapscallion.com, where we’ll be documenting our journey and posting updates on our progress.

Thank you to all our friends, family, mug club, and community members who have continued to show their support by visiting us in Sturbridge since 2013. We truly appreciate your patronage!

We look forward to sharing this chapter with you.

In the meantime, we welcome you to stop by the taproom over the next few months to enjoy our outdoor dining area and indoor intimate seating areas in Sturbridge. We’ll be serving pours, bites from the food truck, and offering to-go cans in Sturbridge through the end of the year.

Rapscallion Table & Tap Wins 2020 Tripadvisor Travelers’ Choice Award for Restaurants

Rapscallion Table & Tap Recognized Among Best in World, Based on Outstanding 2019  Traveler/Diner Reviews 

 

Rapscallion Table & Tap today announced it has been recognized as a 2020 Travelers’ Choice award-winner for Restaurants. Based on a full year of Tripadvisor reviews, prior to any changes caused by the pandemic, award winners are known for consistently receiving great diner feedback, placing them in the top 10% of hospitality businesses around the globe.  

“We’re thrilled to be acknowledged as a Traveler’s Choice winner by TripAdvisor,” says Peter Daniel, coproprietor of Rapscallion Table & Tap. “We strive to provide excellent service to our patrons, paired with delicious food, high-quality beers and cocktails. We pride ourselves on exceptional hospitality, and this designation means a lot to us and our crew.”

“Winners of the 2020 Travelers’ Choice Awards should be proud of this distinguished recognition,” said Kanika Soni, Chief Commercial Officer at Tripadvisor. “Although it’s been a challenging year for travel and hospitality, we want to celebrate our partners’ achievements. Award winners are beloved for their exceptional service and quality. Not only are these winners well-deserving, they are also a great source of inspiration for travelers/diners as the world begins to venture out again.”

Visit TripAdvisor.com to see diner reviews and popular dishes of  Rapscallion Table & Tap.

About Rapscallion

With current brewing headquarters and taproom in Sturbridge and two restaurants located in Acton and Concord, Rapscallion is a MA-only microbrewery that puts freshness, quality, and consistency above all else, honoring the craft, the Rapscallion customer and their local communities.

About Tripadvisor

Tripadvisor, the world’s largest travel platform*, helps 463 million travelers each month** make every trip their best trip. Travelers across the globe use the Tripadvisor site and app to browse more than 860 million reviews and opinions of 8.7 million accommodations, restaurants, experiences, airlines and cruises. Whether planning or on a trip, travelers turn to Tripadvisor to compare low prices on hotels, flights and cruises, book popular tours and attractions, as well as reserve tables at great restaurants. Tripadvisor, the ultimate travel companion, is available in 49 markets and 28 languages.

 

The subsidiaries and affiliates of Tripadvisor, Inc. (NASDAQ:TRIP) own and operate a portfolio of websites and businesses, including the following travel media brands:

 

www.bokun.io, www.cruisecritic.com, www.flipkey.com, www.thefork.com (including www.lafourchette.com, www.eltenedor.com, and www.bookatable.co.uk), www.helloreco.com, www.holidaylettings.co.uk, www.housetrip.com, www.jetsetter.com, www.niumba.com, www.seatguru.com, www.singleplatform.com, www.vacationhomerentals.com and www.viator.com.

 

*   Source: Jumpshot for Tripadvisor Sites, worldwide, November 2019

** Source: Tripadvisor internal log files, average monthly unique visitors, Q3 2019

 

Rapscallion names 2020 Bartender of the Year

Rapscallion, Phillips Distillery, & Prairie Organic Spirits names Bartender of the Year during 1st Ever Bartender Competition held at Rapscallion Table & Tap in Acton

 

Justin Rivers of Great Road Kitchen in Littleton named 2020 Rapscallion Bartender of the Year

 

Rapscallion Table & Tap, in partnership with sponsor Phillips Distilling Co., hosted the first-ever Rapscallion Bartender Competition on January 14, 2020, featuring Prairie Organic Vodka and Gin. Justin Rivers, bartender at Great Road Kitchen in Littleton, took first place with his signature cocktail, “Hungry Ghost.” Judges praised the entry as a perfectly balanced cocktail with a creative combination of ingredients to innovate a new flavor.

Contestants were asked to create a unique cocktail featuring a Prairie Organic Spirit. Prairie Organic Gin was the spirit of choice amongst all the competitors. This included cocktail runner up, “Outshine,” crafted by Chris Hooper of Bar25 in Ayer, that judges described as “exploding with flavor.” 

Rapscallion’s own Hilary Mathiau, bar manager at the Brewery in Sturbridge, impressed judges with her signature cocktail,  “Strange Brew. ” The drink was crafted to feature Rapscallion’s New England IPA and Prairie Organic Gin, which judges commented was a “great concept” with balance.

Competitors from throughout Massachusetts participated in the event representing various dining establishments. In addition to Rivers, Hooper, and Mathiau, the lineup included Marc Assini from Forge & Vine, Anthony Brocatto from Woods Hill Table, and Scott Bubar from Red Raven. 

The panel, led by Phillips Distilling Co.’s CEO Mike Duggan, consisted of Dominika Zielinska of Hynes Restaurant Group, local artist and teacher Linda Finnerty, and Jordan McCatherin. 

To a packed house, contestants were asked to prepare and present their cocktails to judges and attendees. Each cocktail was taste-tested by the judges panel, who rated the cocktail on a series of categories on a weighted scale: cocktail name, taste, appearance, presentation & style, and creative & innovation. Winner Justin Rivers took home the title and a cash prize; additionally, “Hungry Ghost”  will be honored as a featured beverage on the Rapscallion Table & Tap cocktail menu. 

Rapscallion’s cocktail program has grown significantly in popularity since the first of its two restaurants opened in 2013, initially serving just beer and wine. This is due in no small part to the creativity and vision of its two lead bartender/mixologists Miguel Salguero (Rapscallion Table & Tap, Acton) and Carlos Dias (Rapscallion Kitchen & Bar, Concord), who spearheaded the competition in collaboration with the teams from Prairie Organic Spirits and Phillips Distilling, Co. 

 

2020 Bartender Competition Contenders

Judges Panel
Winning Cocktail by Justin Rivers – Hungry Ghost
Strange Brew featuring Rapscallion’s New England IPA

 

About Rapscallion: With current brewing headquarters and taproom in Sturbridge and two restaurants located in Acton and Concord, Rapscallion is a MA-only microbrewery that puts freshness, quality and consistency above all else, honoring the craft, the Rapscallion customer and their local communities.

Prairie Organic Spirits, based in Princeton, Minn., produces farm-crafted spirits using single-sourced, vintage corn grown on family-owned, organic Midwest farms. The #1 USDA Certified organic spirits brand, Prairie Organic Spirits distills each batch to taste, with a commitment to high-quality ingredients. Prairie Organic offers spirits in three award-winning expressions – Organic Vodka, Organic Cucumber Flavored Vodka and Organic Gin – all of which are free from herbicides, pesticides and gluten. Phillips Distilling Company founded the brand in 2008 with a mission to grow organic spirits for the land, farmers and future.

Phillips Distilling Company (Phillips) is one of the most innovative and enduring distilled spirits companies in North America. Over 107 years in the making, Phillips continues to produce high-quality products using only the finest ingredients, sourced from around the globe. Phillips is consistently a pioneer in the spirits industry, from America’s first schnapps in the 1930s to flavored vodka in the 1950s to flavored whiskey in the 1990s to organic spirits in the 2000s.

 

Rapscallion wins 2019 Restaurant of the Year

Rapscallion Brewery, Rapscallion Table & Tap, and Rapscallion Kitchen & Bar have been recognized by the Retailers Association of Massachusetts as the 2019 Restaurant of the Year.

https://ram.memberclicks.net/2019-ramae-winners

The MK Experiment

A Q&A with Rapscallion Head Brewer Jonas Noble about the evolving Mk IPA series.

What inspired the series?   JonasSo my first thought in developing a new IPA was to find a simple way to name/number them while in the development stage. Since we have decided here to keep our beer names short and to the point I went with a term used by manufacturers to number new models. “Mark” is defined as a particular model or type of a vehicle, machine, or device. In other words when something is redesigned, improved or changed, it can be the new mark or mark 2 and so on. The term was actually used in the recent Marvel “Iron Man” movies as well distinguishing the different, evolving suits. Ever since we started at the Sturbridge brewery location there never has been a flagship IPA. We have experimented with lots of types of IPAs but never an everyday IPA. When a new beer is developed I think it should be developed with the customers and we have such a diverse group that comes in all the time. They are the best test kitchen I could ask for.

Tell us about each beer and how the recipes for each informed the others.
The base beer on Mk1 – Mk4 was the same with some minor changes. The most significant variable was the hops. I tried different combinations and quantities, factoring in customer feedback. Mk5 has taken a different route with a different base beer utilizing the hop combination from Mk4. To be a great recipe I think it must evolve and change until its just right. BaMKLabelby steps, as they say.

What has been the feedback on each of the beers so far? Anything surprising, or has it aligned with your thoughts?

I think it has been very positive. They all sold out faster than we could imagine. I think ultimately it’s about what the customers want so I’m doing my best to really listen and apply the feedback.

How many will there be in total?
As many as it takes to choose one and continue the series to experiment.

So, will there eventually be one that will be added to our mainstays and stick around? And would you start a new series of “Marks” then?MK5
My idea is to eventually have our house IPA and continue the series as an experimental venue.

These are your first new beers as head brewer other than Winterfest. What ideas are bouncing around in your head after experimenting with these new recipes?
Well there are so many interesting ingredients out there to try and this series is an avenue to try them. Maybe a new hop, yeasts, different base beers. It will turn into an experimental IPA series that should be fun for me and more fun for the customers to try. As much as I like flavorful hoppy beers I’m fascinated lately by beers like Pilsners and Lagers.

Are there any plans to introduce a new pilsner or lager at any point?
 I hope to have a seasonal Lager program in place within the next year. Having Harvard Lager on all the time but paired with a Pilsner, Oktoberfest, Dark Lager, India Pale Lager and so on based on the season.

Beer is as much of an art as it is a science. There are definitely lots of neat things to come!