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DTSTART;TZID=America/New_York:20261222T090000
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SUMMARY:B.F. Clyde’s Cider Mill 2026: Complete Guide
DESCRIPTION:B.F. Clyde’s Cider Mill is now open for the 2026 season\, beginning another fall of fresh-pressed sweet cider\, cider donuts\, traditional hard cider\, apple wine and one of the most unusual pieces of working history in Connecticut. \nThe family-owned Old Mystic landmark opened for the season September 1 and is currently scheduled to operate seven days a week from 9 a.m. to 6 p.m. at 129 North Stonington Road. \nBut calling Clyde’s a cider shop doesn’t quite explain why generations of families make a trip here every fall. \nThe mill has been family-owned since 1881. Fourth\, fifth and sixth generations of the family still work in the business. Apples are still crushed and pressed using historic machinery powered by steam. Visitors can watch the machinery operate\, descend into the cellar for traditional hard cider tastings\, sample apple wines in a converted grist mill and leave with a bag of cider donuts. \nClyde’s calls itself the oldest steam-powered cider mill in the United States. \nMore precisely\, it is the last operating steam-powered cider mill in the country\, according to the mill\, and its historic cider-making machinery has been recognized by the American Society of Mechanical Engineers as a National Historic Mechanical Engineering Landmark. \nIt isn’t a reproduction of an old cider mill. \nIt’s the real thing. \nA Mystic Fall Tradition Since 1881\nThe story begins with Benjamin F. Clyde. \nIn 1881\, Clyde began producing cider from apples he had pressed at other local mills. He eventually rented a press before purchasing his own mill in 1897. \nThe equipment that followed would become the heart of the operation visitors still come to see. \nClyde purchased a screw press manufactured by Boomer & Boschert of Syracuse\, New York. The company also supplied the apple grater\, elevator and cider pump\, along with plans for the mill building. \nThe machinery was installed in 1898. \nAt the time\, cider mills were hardly unusual in rural America. \nThey served much the same role for apple growers that grist mills did for farmers growing grain. Orchards could bring surplus apples to a centrally located mill\, where the fruit could be processed and pressed into juice. Some of that juice could then be fermented into hard cider. \nMost of those community mills disappeared. \nClyde’s didn’t. \nThe Steam-Powered Mill Is Still Working\nThat’s what makes a visit different from touring a preserved historic building. \nThe machinery still has a job. \nApples enter the cider-making system and are elevated to a grinder\, where they’re reduced to pulp. That pulp is prepared for pressing\, and the historic screw press applies the tremendous pressure needed to extract the juice. \nThe technology was impressive for its era. \nAccording to the American Society of Mechanical Engineers\, the all-steel screw press could apply pressure at three speeds and represented one of the last generations of screw presses before hydraulic presses became widespread during the 20th century. \nASME designated B.F. Clyde’s Cider Mill a National Historic Mechanical Engineering Landmark in 1994\, recognizing the machinery as a rare survivor of an industry that was once common throughout America’s apple-growing regions. \nMore than a century after the equipment was installed\, Clyde’s still uses the mill to make cider. \nWhen Can You Watch Clyde’s Press Cider?\nVisitors don’t have to settle for looking at the machinery. \nClyde’s runs it during the season. \nThe mill’s typical pressing schedule is: \nTuesday and Thursday: 10 a.m.–noon\nSaturday and Sunday: 10 a.m.–noon \nThe schedule can vary because Clyde’s presses according to production needs\, so the machinery isn’t guaranteed to be running continuously throughout those periods. \nEven when the press isn’t operating\, visitors are welcome to look inside the historic press building. \nFor anyone specifically interested in seeing the steam-powered machinery at work\, a pressing morning is the best time to plan a visit. \nHow Clyde’s Makes Sweet Cider\nFresh sweet cider is the product that started everything. \nClyde’s purchases its apples from small orchards rather than operating a pick-your-own orchard of its own. The apples are processed at the mill and pressed into cider using the historic equipment. \nThe finished sweet cider is flash pasteurized on the property. \nVisitors can buy cider to take home or drink it while visiting\, and seasonal cider drinks have become part of the experience alongside the mill’s baked goods. \nThat combination has helped turn what was originally a working agricultural business into a fall destination. \nYou can come to learn how a 19th-century cider press works. \nYou can also come because you want cider and a donut. \nNeither is the wrong reason. \nAbout Those Clyde’s Cider Donuts\nFor plenty of visitors\, the steam engine has competition. \nClyde’s cider donuts have become almost as closely associated with the mill as the cider itself. \nThe store sells its well-known cider donuts along with other baked goods and seasonal treats. The selection can vary\, but the broader shop also carries jarred products\, honey from local beekeepers\, candied apples made by the family and other locally produced goods. \nIt’s part bakery\, part country store and part historic attraction. \nAnd on a busy fall weekend\, the line is evidence that plenty of people know exactly what they came for. \nThen There Is the Cider Downstairs\nThe word “cider” gets considerably more complicated at Clyde’s. \nSweet cider is only part of the story. \nClyde’s also makes traditional hard cider using a process very different from the sweeter\, carbonated canned ciders that have become common in supermarkets and bars. \nThe hard cider begins with apple juice and ferments before aging in oak whiskey barrels. \nThe process from juice to finished hard cider typically takes about a year. \nAfter fermentation and aging\, the hard cider receives relatively little filtration before being sold. That preserves more of the raw\, oaky character produced by the barrel. \nThe result is considerably stronger than many commercial hard ciders. \nClyde’s hard ciders and apple wines generally contain 12 to 14 percent alcohol. \nHard Cider vs. Apple Wine: What’s the Difference?\nThis is one of the more interesting parts of Clyde’s operation because the two products begin in essentially the same place. \nBoth the hard cider and apple wine start as fermented apple juice aged in oak whiskey barrels. \nWhat happens afterward separates them. \nClyde’s hard cider is only lightly filtered to remove sediment. That leaves it with a bolder flavor\, more pronounced oak character and more bite. \nThe apple wine receives considerably more filtration. \nThat additional processing produces a smoother\, somewhat sweeter product that is also shelf stable before opening. \nSo someone expecting Clyde’s hard cider to taste like a modern canned hard cider may be surprised. \nThis is closer to an older cider-making tradition. \nWhat’s in the Hard Cider Cellar?\nThe hard cider cellar sits underneath the press building. \nThat’s where visitors can taste Clyde’s traditional hard ciders and where the product has been made for generations. \nAvailability changes throughout the season\, but Clyde’s 2026 lineup includes several recurring varieties. \nThe Original is the starting point. It’s dry\, without added fruit flavors competing with the oak character of the barrel. \nLucky Lion is also dry and crisp\, with a character Clyde’s says some drinkers compare to Scotch. \nBlackout goes even further in that direction. It’s Clyde’s most popular hard cider and wine flavor\, with strong oak notes that the mill describes as almost reminiscent of whiskey. \nThen things get fruitier. \nBoomerang combines apple and cranberry for a tart\, sweeter cider. \nGoodfella adds blackberry and lands on the sweeter end of the lineup. \nYellow Jacket combines apple and orange\, producing some sweetness with a citrus bite. \nCherry Bomb adds another fruit-driven option. \nBecause Clyde’s rotates its hard ciders\, individual varieties can change during the season. \nThe Apple Wine List Goes Much Further\nThe wine side of the operation offers even more variety. \nClyde’s currently lists 14 apple wines\, ranging from dry expressions of apple to much sweeter fruit combinations. \nApple Wine is the driest of the wine lineup. \nSpiced Apple uses mulling spices for a distinctly fall-oriented version. \nSpider Cider combines sweetness with pumpkin spices and can be warmed or used in a hot toddy. \nStrawberry Bliss is the sweetest wine in the lineup\, combining apple and strawberry. \nBlueberry Spinner combines apple and blueberry. \nApple Raspberry leans sweet but tart. \nCider House Blend combines apple\, orange and cranberry. \nSeveral of the hard cider varieties\, including Original\, Lucky Lion\, Blackout\, Boomerang\, Goodfella and Yellow Jacket\, are also produced as wines. \nThe distinction comes back to filtration. \nSame roots. \nDifferent finish. \nYes\, You Can Taste Them for Free\nClyde’s offers separate hard cider and wine tastings throughout its season. \nAnd the tastings are free. \nNo purchase is required and no reservation is necessary. \nVisitors can sample up to four hard ciders and up to four wines at their respective tasting locations. \nHard cider tastings take place in the cellar beneath the press building. \nWine tastings are held in the tasting room\, which has its own connection to the property’s history: the building is a converted grist mill once used to produce johnnycake meal. \nTastings are first-come\, first-served. \nCurrent tasting hours are: \nMonday–Saturday: 9 a.m.–6 p.m.\nSunday: 10 a.m.–6 p.m. \nEveryone participating in a tasting must show a valid ID\, regardless of age or appearance. Clyde’s does not accept expired IDs or photographs of identification. \nConnecticut alcohol rules also mean Clyde’s cannot sell its hard cider or wine before 10 a.m. on Sundays. \nA Few Clyde’s Flavors to Know Before You Taste\nIf you don’t know where to start\, the tasting bottles are generally arranged from driest to sweetest\, and the staff can help narrow the choices. \nFor something dry: Original or Apple Wine. \nFor strong oak character: Blackout. \nFor dry and crisp: Lucky Lion. \nFor tart cranberry: Boomerang. \nFor something sweeter: Goodfella. \nFor fall spice: Spiced Apple or Spider Cider. \nFor very sweet fruit: Strawberry Bliss or Blueberry Spinner. \nOne warning for anyone accustomed to mass-market hard cider: remember the alcohol content. \nAt 12 to 14 percent ABV\, Clyde’s hard cider is much closer to wine strength than a typical bottle or can of commercial cider. \nCan You Bring Back a Clyde’s Growler?\nYes. \nClyde’s sells 64-ounce growlers of hard cider and offers growler refills. \nThere are a couple of important rules. \nClyde’s refills growlers rather than exchanging them\, so customers should clean their growler before bringing it back. The mill can only refill glass growlers that have a stamped or imprinted 64-ounce measurement. \nWine cannot be used for growler fills. \nThe refill program is for hard cider. \nHard cider should also be kept cool after purchase. Clyde’s recommends refrigeration. \nThere’s More Than Cider\nThe tasting room also contains Clyde’s gift shop\, with merchandise and locally made products that can include handmade earrings\, postcards and art prints. \nElsewhere at the mill\, visitors can browse honey produced by local beekeepers\, jarred foods\, family-made candied apples\, baked goods and other seasonal products. \nThat makes it possible to spend considerably more time at Clyde’s than simply buying a gallon of cider and heading home. \nWatch the press. \nGet cider and donuts. \nExplore the store. \nGo downstairs for a hard cider tasting. \nVisit the wine tasting room. \nBrowse the gift shop. \nIt’s effectively several different experiences spread across the historic property. \nIs B.F. Clyde’s Cider Mill Good for Kids?\nYes. \nClyde’s welcomes children of all ages. \nThe working mill is also an opportunity to show kids a piece of machinery doing the job it was actually designed to do more than a century ago. \nThere is no alcohol involved in the regular sweet cider\, and the bakery\, cider and mill demonstration make Clyde’s an easy family fall stop. \nJust don’t confuse the two kinds of cider. \nThe traditional hard cider and apple wines are 12 to 14 percent alcohol and are strictly for adults 21 and older. \nCan You Pick Apples at Clyde’s?\nNo. \nThis is one of the most useful things to know before making the trip. \nB.F. Clyde’s is a cider mill\, not a pick-your-own orchard. \nThe mill purchases apples from small orchards and uses them to produce its cider. \nIf apple picking is part of your fall plans\, you’ll need to visit an orchard separately. \nCan You Bring a Dog?\nYes\, with restrictions. \nLeashed pets are permitted on the grounds. \nThey aren’t allowed inside the buildings or on the porch\, and visitors need to bring whatever they need to clean up after their pets. \nParking Can Be the Hardest Part of a Fall Visit\nClyde’s popularity comes with one predictable problem. \nIt gets busy. \nThe main parking lot can fill during peak periods\, particularly on fall weekends. \nClyde’s asks visitors to try the main lot first and to respect posted no-parking areas and neighboring properties if parking along nearby roads. \nAn auxiliary lot is available at 49 North Stonington Road. It’s approximately four-tenths of a mile from the mill\, so visitors using it should expect a walk. \nIf your schedule is flexible\, a weekday visit can make the entire experience easier. \nIf you’re coming specifically to see the press operate\, Tuesday or Thursday morning offers the combination of a weekday visit and a scheduled pressing window. \nClyde’s Isn’t a Museum\, and That’s the Point\nThere are plenty of places where historic machinery survives behind ropes. \nClyde’s is different. \nBenjamin Clyde started making cider in 1881. \nHe acquired his own mill in the 1890s. \nThe equipment installed in 1898 survived the arrival of hydraulic presses\, mass food production\, supermarkets\, interstate highways and more than a century of changes in how Americans buy their food. \nThe family survived with it. \nToday\, fourth\, fifth and sixth generations are involved in the operation. \nEvery September\, the doors open again. \nApples arrive. \nThe steam-powered machinery starts moving. \nFresh cider begins flowing. \nAnd people line up for cider donuts. \nThat’s why B.F. Clyde’s Cider Mill is more than another place to add to a Connecticut fall checklist. It’s a piece of New England’s agricultural and industrial history that never stopped doing its job. \n2026 Visitor Guide\nAttraction: B.F. Clyde’s Cider Mill\n2026 Season Opening: September 1\, 2026\nCurrent Hours: 9 a.m.–6 p.m.\, seven days a week\nLocation: 129 North Stonington Road\, Mystic\, CT 06355\nAdmission: Free\nChildren: Welcome\nPets: Leashed pets allowed on the grounds; not inside buildings or on the porch\nApple Picking: No\nSweet Cider: Available\nCider Donuts and Baked Goods: Available\nHard Cider: Available for adults 21+\nApple Wine: Available for adults 21+\nAlcohol Content: Hard cider and wine are generally 12–14% ABV\nTastings: Free; no reservation required\nHard Cider Tastings: Cellar beneath the press building\nWine Tastings: Tasting room\nTasting Hours: Monday–Saturday\, 9 a.m.–6 p.m.; Sunday\, 10 a.m.–6 p.m.\nTypical Pressing Schedule: Tuesday\, Thursday\, Saturday and Sunday\, 10 a.m.–noon\nParking: Main lot plus auxiliary parking at 49 North Stonington Road\nThanksgiving: Closed\nShipping: Not available\nPreorders/Call-Ahead Orders: Not available \nHard Cider Menu\nAmerican Society of Mechanical Engineers History \nMore information is available at the Event Website link below. \n  \n  \n  \n  \nFeatured image is an artistic representation inspired by the event and may not depict the actual people\, location\, or activities shown.
URL:https://thectbeacon.com/event/b-f-clydes-cider-mill-2026-complete-guide/2026-12-22/
LOCATION:B.F. Clyde’s Cider Mill\, 129 North Stonington Road\, Mystic\, 06355\, United States
CATEGORIES:B.F. Clyde's Cider Mill
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/09/BF-Clydes-Cider-Mill-2026-Complete-Guide.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261222T110000
DTEND;TZID=America/New_York:20261222T170000
DTSTAMP:20260705T020852Z
CREATED:20260510T162306Z
LAST-MODIFIED:20260705T020852Z
UID:10000580-1797937200-1797958800@thectbeacon.com
SUMMARY:Brickwrecks: Sunken Ships in LEGO Bricks
DESCRIPTION:Brickwrecks: Sunken Ships in LEGO Bricks drops visitors into centuries of maritime mystery and disaster at Mystic Seaport Museum.. The internationally touring exhibition combines massive LEGO® ship recreations with real maritime history\, creating an experience that feels part museum exhibit\, part interactive adventure. As the first American stop for the exhibition\, Mystic Seaport becomes the latest host for a showcase that has previously appeared at major maritime museums in Europe and Australia. \nThe exhibit features eleven detailed LEGO® models recreating famous shipwrecks and maritime disasters spanning thousands of years\, including the Titanic\, the Vasa\, Franklin’s Arctic expedition ships Terror and Erebus\, and the ancient Uluburun trading vessel. Created in partnership with LEGO® Certified Professional Ryan “The Brickman” McNaught\, the displays combine historical storytelling with surprisingly intricate engineering and visual detail. Some models even include cross-section cutaways revealing what happened beneath the waterline. \nInteractive experiences throughout the exhibit invite visitors to test survival scenarios\, operate a remote underwater vehicle\, experiment with ship stability\, and build LEGO® creations of their own. Alongside the models are replica artifacts\, archaeological tools\, and multimedia displays exploring how modern researchers investigate shipwrecks and what those discoveries reveal about trade\, exploration\, disaster\, and human history. The result is an exhibit that works equally well for families\, history buffs\, LEGO® fans\, and anyone who still secretly wants to touch every museum display. \n 
URL:https://thectbeacon.com/event/brickwrecks-sunken-ships-in-lego-bricks-3/2026-12-22/
LOCATION:Mystic Seaport\, 75 Greenmanville Ave\, Mystic\, CT\, \,06355-1946\,\, United States
CATEGORIES:Mystic Seaport
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/05/Brickwrecks-Sunked-Ships-in-Lego-Bricks.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261222T190000
DTEND;TZID=America/New_York:20261222T210000
DTSTAMP:20260602T004331Z
CREATED:20260602T004331Z
LAST-MODIFIED:20260602T004331Z
UID:10004136-1797966000-1797973200@thectbeacon.com
SUMMARY:Trivia Night at The Jealous Monk
DESCRIPTION:Trivia Night at The Jealous Monk hosts its own version of trivia every Tuesday called Opinionation. Opinionation is a survey-style game where knowledge is only about 1/10 as important as knowing what everyone else is thinking. This free game is played from 7 to 9 p.m. when teams come together to play fun survey questions and guess what every other player thinks. \nOpinionation is a trivia game like no other. Forget historical dates and useless trivia you’ll never remember. With Opinionation\, your team will have to determine the five most popular answers given by players to each question. Each round consists of two segments with several questions. There are also bonus and final rounds that can really change the game. This format allows for lots of giggles\, upsets\, and arguing among teammates. \nGroups of friends\, coworkers\, date night- you name it. Our trivia at The Jealous Monk is great for all ages and skill levels. So whether you’re an expert at trivia or you just enjoy the company\, try your skills at predicting the most popular answer while we keep you guessing. \n  \n 
URL:https://thectbeacon.com/event/trivia-night-at-the-jealous-monk/2026-12-22/
LOCATION:Jealous Monk\, 27 Coogan Blvd\, Mystic\, 06355\, United States
CATEGORIES:Jealous Monk
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/06/Trivia-Night-at-the-Jealous-Monk-Tuesdays-7-pm-to-9-pm.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261222T190000
DTEND;TZID=America/New_York:20261222T213000
DTSTAMP:20260531T170134Z
CREATED:20260531T033610Z
LAST-MODIFIED:20260531T170134Z
UID:10003137-1797966000-1797975000@thectbeacon.com
SUMMARY:Trivia at C.C. O'Brien's
DESCRIPTION:Friendly competition\, giggles\, and bragging rights come to Pawcatuck every Tuesday night at Trivia at C.C. O’Brien’s. From 7-9: 30 p.m.\, teams of 1-6 players gather to challenge themselves on a wide range of categories. With food\, drinks\, and great company around every question\, players of all knowledge levels are sure to enjoy the experience. \nTrivia at C.C. O’Brien’s provides players with an evening full of music\, trivia questions\, and prizes for the top 3 teams each week. Whether you consider yourself a trivia nerd or you simply want to enjoy a night out with friends\, we have you covered. No matter your experience level with trivia\, there isn’t anything to be nervous about. \n$0 buys you entry to play\, but there is a $10 drink food minimum. \nWhether you have a group of friends\, coworkers\, or even your significant other\, Trivia at C.C. O’Brien’s is the perfect opportunity to bring your team together and see who’s brain is the smarty-pants!
URL:https://thectbeacon.com/event/trivia-at-c-c-obriens/2026-12-22/
LOCATION:C.C. O’ Brien’s\, 8 Mechanic St\, Pawcatuck\, 06379\, United States
CATEGORIES:C.C. O'Brien's
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/05/CC-Obriens-every-Thursday-7pm-to-930-pm.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261223T090000
DTEND;TZID=America/New_York:20261223T180000
DTSTAMP:20260901T212201Z
CREATED:20260901T212201Z
LAST-MODIFIED:20260901T212201Z
UID:10007416-1798016400-1798048800@thectbeacon.com
SUMMARY:B.F. Clyde’s Cider Mill 2026: Complete Guide
DESCRIPTION:B.F. Clyde’s Cider Mill is now open for the 2026 season\, beginning another fall of fresh-pressed sweet cider\, cider donuts\, traditional hard cider\, apple wine and one of the most unusual pieces of working history in Connecticut. \nThe family-owned Old Mystic landmark opened for the season September 1 and is currently scheduled to operate seven days a week from 9 a.m. to 6 p.m. at 129 North Stonington Road. \nBut calling Clyde’s a cider shop doesn’t quite explain why generations of families make a trip here every fall. \nThe mill has been family-owned since 1881. Fourth\, fifth and sixth generations of the family still work in the business. Apples are still crushed and pressed using historic machinery powered by steam. Visitors can watch the machinery operate\, descend into the cellar for traditional hard cider tastings\, sample apple wines in a converted grist mill and leave with a bag of cider donuts. \nClyde’s calls itself the oldest steam-powered cider mill in the United States. \nMore precisely\, it is the last operating steam-powered cider mill in the country\, according to the mill\, and its historic cider-making machinery has been recognized by the American Society of Mechanical Engineers as a National Historic Mechanical Engineering Landmark. \nIt isn’t a reproduction of an old cider mill. \nIt’s the real thing. \nA Mystic Fall Tradition Since 1881\nThe story begins with Benjamin F. Clyde. \nIn 1881\, Clyde began producing cider from apples he had pressed at other local mills. He eventually rented a press before purchasing his own mill in 1897. \nThe equipment that followed would become the heart of the operation visitors still come to see. \nClyde purchased a screw press manufactured by Boomer & Boschert of Syracuse\, New York. The company also supplied the apple grater\, elevator and cider pump\, along with plans for the mill building. \nThe machinery was installed in 1898. \nAt the time\, cider mills were hardly unusual in rural America. \nThey served much the same role for apple growers that grist mills did for farmers growing grain. Orchards could bring surplus apples to a centrally located mill\, where the fruit could be processed and pressed into juice. Some of that juice could then be fermented into hard cider. \nMost of those community mills disappeared. \nClyde’s didn’t. \nThe Steam-Powered Mill Is Still Working\nThat’s what makes a visit different from touring a preserved historic building. \nThe machinery still has a job. \nApples enter the cider-making system and are elevated to a grinder\, where they’re reduced to pulp. That pulp is prepared for pressing\, and the historic screw press applies the tremendous pressure needed to extract the juice. \nThe technology was impressive for its era. \nAccording to the American Society of Mechanical Engineers\, the all-steel screw press could apply pressure at three speeds and represented one of the last generations of screw presses before hydraulic presses became widespread during the 20th century. \nASME designated B.F. Clyde’s Cider Mill a National Historic Mechanical Engineering Landmark in 1994\, recognizing the machinery as a rare survivor of an industry that was once common throughout America’s apple-growing regions. \nMore than a century after the equipment was installed\, Clyde’s still uses the mill to make cider. \nWhen Can You Watch Clyde’s Press Cider?\nVisitors don’t have to settle for looking at the machinery. \nClyde’s runs it during the season. \nThe mill’s typical pressing schedule is: \nTuesday and Thursday: 10 a.m.–noon\nSaturday and Sunday: 10 a.m.–noon \nThe schedule can vary because Clyde’s presses according to production needs\, so the machinery isn’t guaranteed to be running continuously throughout those periods. \nEven when the press isn’t operating\, visitors are welcome to look inside the historic press building. \nFor anyone specifically interested in seeing the steam-powered machinery at work\, a pressing morning is the best time to plan a visit. \nHow Clyde’s Makes Sweet Cider\nFresh sweet cider is the product that started everything. \nClyde’s purchases its apples from small orchards rather than operating a pick-your-own orchard of its own. The apples are processed at the mill and pressed into cider using the historic equipment. \nThe finished sweet cider is flash pasteurized on the property. \nVisitors can buy cider to take home or drink it while visiting\, and seasonal cider drinks have become part of the experience alongside the mill’s baked goods. \nThat combination has helped turn what was originally a working agricultural business into a fall destination. \nYou can come to learn how a 19th-century cider press works. \nYou can also come because you want cider and a donut. \nNeither is the wrong reason. \nAbout Those Clyde’s Cider Donuts\nFor plenty of visitors\, the steam engine has competition. \nClyde’s cider donuts have become almost as closely associated with the mill as the cider itself. \nThe store sells its well-known cider donuts along with other baked goods and seasonal treats. The selection can vary\, but the broader shop also carries jarred products\, honey from local beekeepers\, candied apples made by the family and other locally produced goods. \nIt’s part bakery\, part country store and part historic attraction. \nAnd on a busy fall weekend\, the line is evidence that plenty of people know exactly what they came for. \nThen There Is the Cider Downstairs\nThe word “cider” gets considerably more complicated at Clyde’s. \nSweet cider is only part of the story. \nClyde’s also makes traditional hard cider using a process very different from the sweeter\, carbonated canned ciders that have become common in supermarkets and bars. \nThe hard cider begins with apple juice and ferments before aging in oak whiskey barrels. \nThe process from juice to finished hard cider typically takes about a year. \nAfter fermentation and aging\, the hard cider receives relatively little filtration before being sold. That preserves more of the raw\, oaky character produced by the barrel. \nThe result is considerably stronger than many commercial hard ciders. \nClyde’s hard ciders and apple wines generally contain 12 to 14 percent alcohol. \nHard Cider vs. Apple Wine: What’s the Difference?\nThis is one of the more interesting parts of Clyde’s operation because the two products begin in essentially the same place. \nBoth the hard cider and apple wine start as fermented apple juice aged in oak whiskey barrels. \nWhat happens afterward separates them. \nClyde’s hard cider is only lightly filtered to remove sediment. That leaves it with a bolder flavor\, more pronounced oak character and more bite. \nThe apple wine receives considerably more filtration. \nThat additional processing produces a smoother\, somewhat sweeter product that is also shelf stable before opening. \nSo someone expecting Clyde’s hard cider to taste like a modern canned hard cider may be surprised. \nThis is closer to an older cider-making tradition. \nWhat’s in the Hard Cider Cellar?\nThe hard cider cellar sits underneath the press building. \nThat’s where visitors can taste Clyde’s traditional hard ciders and where the product has been made for generations. \nAvailability changes throughout the season\, but Clyde’s 2026 lineup includes several recurring varieties. \nThe Original is the starting point. It’s dry\, without added fruit flavors competing with the oak character of the barrel. \nLucky Lion is also dry and crisp\, with a character Clyde’s says some drinkers compare to Scotch. \nBlackout goes even further in that direction. It’s Clyde’s most popular hard cider and wine flavor\, with strong oak notes that the mill describes as almost reminiscent of whiskey. \nThen things get fruitier. \nBoomerang combines apple and cranberry for a tart\, sweeter cider. \nGoodfella adds blackberry and lands on the sweeter end of the lineup. \nYellow Jacket combines apple and orange\, producing some sweetness with a citrus bite. \nCherry Bomb adds another fruit-driven option. \nBecause Clyde’s rotates its hard ciders\, individual varieties can change during the season. \nThe Apple Wine List Goes Much Further\nThe wine side of the operation offers even more variety. \nClyde’s currently lists 14 apple wines\, ranging from dry expressions of apple to much sweeter fruit combinations. \nApple Wine is the driest of the wine lineup. \nSpiced Apple uses mulling spices for a distinctly fall-oriented version. \nSpider Cider combines sweetness with pumpkin spices and can be warmed or used in a hot toddy. \nStrawberry Bliss is the sweetest wine in the lineup\, combining apple and strawberry. \nBlueberry Spinner combines apple and blueberry. \nApple Raspberry leans sweet but tart. \nCider House Blend combines apple\, orange and cranberry. \nSeveral of the hard cider varieties\, including Original\, Lucky Lion\, Blackout\, Boomerang\, Goodfella and Yellow Jacket\, are also produced as wines. \nThe distinction comes back to filtration. \nSame roots. \nDifferent finish. \nYes\, You Can Taste Them for Free\nClyde’s offers separate hard cider and wine tastings throughout its season. \nAnd the tastings are free. \nNo purchase is required and no reservation is necessary. \nVisitors can sample up to four hard ciders and up to four wines at their respective tasting locations. \nHard cider tastings take place in the cellar beneath the press building. \nWine tastings are held in the tasting room\, which has its own connection to the property’s history: the building is a converted grist mill once used to produce johnnycake meal. \nTastings are first-come\, first-served. \nCurrent tasting hours are: \nMonday–Saturday: 9 a.m.–6 p.m.\nSunday: 10 a.m.–6 p.m. \nEveryone participating in a tasting must show a valid ID\, regardless of age or appearance. Clyde’s does not accept expired IDs or photographs of identification. \nConnecticut alcohol rules also mean Clyde’s cannot sell its hard cider or wine before 10 a.m. on Sundays. \nA Few Clyde’s Flavors to Know Before You Taste\nIf you don’t know where to start\, the tasting bottles are generally arranged from driest to sweetest\, and the staff can help narrow the choices. \nFor something dry: Original or Apple Wine. \nFor strong oak character: Blackout. \nFor dry and crisp: Lucky Lion. \nFor tart cranberry: Boomerang. \nFor something sweeter: Goodfella. \nFor fall spice: Spiced Apple or Spider Cider. \nFor very sweet fruit: Strawberry Bliss or Blueberry Spinner. \nOne warning for anyone accustomed to mass-market hard cider: remember the alcohol content. \nAt 12 to 14 percent ABV\, Clyde’s hard cider is much closer to wine strength than a typical bottle or can of commercial cider. \nCan You Bring Back a Clyde’s Growler?\nYes. \nClyde’s sells 64-ounce growlers of hard cider and offers growler refills. \nThere are a couple of important rules. \nClyde’s refills growlers rather than exchanging them\, so customers should clean their growler before bringing it back. The mill can only refill glass growlers that have a stamped or imprinted 64-ounce measurement. \nWine cannot be used for growler fills. \nThe refill program is for hard cider. \nHard cider should also be kept cool after purchase. Clyde’s recommends refrigeration. \nThere’s More Than Cider\nThe tasting room also contains Clyde’s gift shop\, with merchandise and locally made products that can include handmade earrings\, postcards and art prints. \nElsewhere at the mill\, visitors can browse honey produced by local beekeepers\, jarred foods\, family-made candied apples\, baked goods and other seasonal products. \nThat makes it possible to spend considerably more time at Clyde’s than simply buying a gallon of cider and heading home. \nWatch the press. \nGet cider and donuts. \nExplore the store. \nGo downstairs for a hard cider tasting. \nVisit the wine tasting room. \nBrowse the gift shop. \nIt’s effectively several different experiences spread across the historic property. \nIs B.F. Clyde’s Cider Mill Good for Kids?\nYes. \nClyde’s welcomes children of all ages. \nThe working mill is also an opportunity to show kids a piece of machinery doing the job it was actually designed to do more than a century ago. \nThere is no alcohol involved in the regular sweet cider\, and the bakery\, cider and mill demonstration make Clyde’s an easy family fall stop. \nJust don’t confuse the two kinds of cider. \nThe traditional hard cider and apple wines are 12 to 14 percent alcohol and are strictly for adults 21 and older. \nCan You Pick Apples at Clyde’s?\nNo. \nThis is one of the most useful things to know before making the trip. \nB.F. Clyde’s is a cider mill\, not a pick-your-own orchard. \nThe mill purchases apples from small orchards and uses them to produce its cider. \nIf apple picking is part of your fall plans\, you’ll need to visit an orchard separately. \nCan You Bring a Dog?\nYes\, with restrictions. \nLeashed pets are permitted on the grounds. \nThey aren’t allowed inside the buildings or on the porch\, and visitors need to bring whatever they need to clean up after their pets. \nParking Can Be the Hardest Part of a Fall Visit\nClyde’s popularity comes with one predictable problem. \nIt gets busy. \nThe main parking lot can fill during peak periods\, particularly on fall weekends. \nClyde’s asks visitors to try the main lot first and to respect posted no-parking areas and neighboring properties if parking along nearby roads. \nAn auxiliary lot is available at 49 North Stonington Road. It’s approximately four-tenths of a mile from the mill\, so visitors using it should expect a walk. \nIf your schedule is flexible\, a weekday visit can make the entire experience easier. \nIf you’re coming specifically to see the press operate\, Tuesday or Thursday morning offers the combination of a weekday visit and a scheduled pressing window. \nClyde’s Isn’t a Museum\, and That’s the Point\nThere are plenty of places where historic machinery survives behind ropes. \nClyde’s is different. \nBenjamin Clyde started making cider in 1881. \nHe acquired his own mill in the 1890s. \nThe equipment installed in 1898 survived the arrival of hydraulic presses\, mass food production\, supermarkets\, interstate highways and more than a century of changes in how Americans buy their food. \nThe family survived with it. \nToday\, fourth\, fifth and sixth generations are involved in the operation. \nEvery September\, the doors open again. \nApples arrive. \nThe steam-powered machinery starts moving. \nFresh cider begins flowing. \nAnd people line up for cider donuts. \nThat’s why B.F. Clyde’s Cider Mill is more than another place to add to a Connecticut fall checklist. It’s a piece of New England’s agricultural and industrial history that never stopped doing its job. \n2026 Visitor Guide\nAttraction: B.F. Clyde’s Cider Mill\n2026 Season Opening: September 1\, 2026\nCurrent Hours: 9 a.m.–6 p.m.\, seven days a week\nLocation: 129 North Stonington Road\, Mystic\, CT 06355\nAdmission: Free\nChildren: Welcome\nPets: Leashed pets allowed on the grounds; not inside buildings or on the porch\nApple Picking: No\nSweet Cider: Available\nCider Donuts and Baked Goods: Available\nHard Cider: Available for adults 21+\nApple Wine: Available for adults 21+\nAlcohol Content: Hard cider and wine are generally 12–14% ABV\nTastings: Free; no reservation required\nHard Cider Tastings: Cellar beneath the press building\nWine Tastings: Tasting room\nTasting Hours: Monday–Saturday\, 9 a.m.–6 p.m.; Sunday\, 10 a.m.–6 p.m.\nTypical Pressing Schedule: Tuesday\, Thursday\, Saturday and Sunday\, 10 a.m.–noon\nParking: Main lot plus auxiliary parking at 49 North Stonington Road\nThanksgiving: Closed\nShipping: Not available\nPreorders/Call-Ahead Orders: Not available \nHard Cider Menu\nAmerican Society of Mechanical Engineers History \nMore information is available at the Event Website link below. \n  \n  \n  \n  \nFeatured image is an artistic representation inspired by the event and may not depict the actual people\, location\, or activities shown.
URL:https://thectbeacon.com/event/b-f-clydes-cider-mill-2026-complete-guide/2026-12-23/
LOCATION:B.F. Clyde’s Cider Mill\, 129 North Stonington Road\, Mystic\, 06355\, United States
CATEGORIES:B.F. Clyde's Cider Mill
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/09/BF-Clydes-Cider-Mill-2026-Complete-Guide.jpg
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DTSTART;TZID=America/New_York:20261223T110000
DTEND;TZID=America/New_York:20261223T170000
DTSTAMP:20260705T020852Z
CREATED:20260510T162306Z
LAST-MODIFIED:20260705T020852Z
UID:10000581-1798023600-1798045200@thectbeacon.com
SUMMARY:Brickwrecks: Sunken Ships in LEGO Bricks
DESCRIPTION:Brickwrecks: Sunken Ships in LEGO Bricks drops visitors into centuries of maritime mystery and disaster at Mystic Seaport Museum.. The internationally touring exhibition combines massive LEGO® ship recreations with real maritime history\, creating an experience that feels part museum exhibit\, part interactive adventure. As the first American stop for the exhibition\, Mystic Seaport becomes the latest host for a showcase that has previously appeared at major maritime museums in Europe and Australia. \nThe exhibit features eleven detailed LEGO® models recreating famous shipwrecks and maritime disasters spanning thousands of years\, including the Titanic\, the Vasa\, Franklin’s Arctic expedition ships Terror and Erebus\, and the ancient Uluburun trading vessel. Created in partnership with LEGO® Certified Professional Ryan “The Brickman” McNaught\, the displays combine historical storytelling with surprisingly intricate engineering and visual detail. Some models even include cross-section cutaways revealing what happened beneath the waterline. \nInteractive experiences throughout the exhibit invite visitors to test survival scenarios\, operate a remote underwater vehicle\, experiment with ship stability\, and build LEGO® creations of their own. Alongside the models are replica artifacts\, archaeological tools\, and multimedia displays exploring how modern researchers investigate shipwrecks and what those discoveries reveal about trade\, exploration\, disaster\, and human history. The result is an exhibit that works equally well for families\, history buffs\, LEGO® fans\, and anyone who still secretly wants to touch every museum display. \n 
URL:https://thectbeacon.com/event/brickwrecks-sunken-ships-in-lego-bricks-3/2026-12-23/
LOCATION:Mystic Seaport\, 75 Greenmanville Ave\, Mystic\, CT\, \,06355-1946\,\, United States
CATEGORIES:Mystic Seaport
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/05/Brickwrecks-Sunked-Ships-in-Lego-Bricks.jpg
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DTSTART;TZID=America/New_York:20261223T170000
DTEND;TZID=America/New_York:20261223T230000
DTSTAMP:20260602T012603Z
CREATED:20260602T012603Z
LAST-MODIFIED:20260602T012603Z
UID:10004661-1798045200-1798066800@thectbeacon.com
SUMMARY:Burger Night Special at Milestone
DESCRIPTION:Nothing eases the midweek hustle like Burger Night at Milestone. Every Wednesday starting at 5 p.m.\, locals and visitors can indulge in a classic burger-and-beer special right in downtown Mystic. From your hearty double-patty burger to your discounted draft beer\, Milestone has you covered while you soak up the laid-back vibes at one of Mystic’s best-loved neighborhood bars. \nMilestone’s Wednesday special features their signature burger topped with white American cheese and Milestone sauce for $14. Add tasty extras like bacon\, a fried egg\, caramelized onions\, lettuce\, tomato\, and onion. Wash it all down with $6 local draft beer all evening. \nHankering for a good burger? Need a deal for midweek dinner? Meeting friends for after-work drinks? Join them every Wednesday and make your belly happy again with Burger Night at Milestone. We’re glad to be your favorite local hangout for making Wednesday tradition in Mystic. \n  \n  \n 
URL:https://thectbeacon.com/event/burger-night-special-at-milestone/2026-12-23/
LOCATION:Milestone\, 12 Water Street\, Mystic\, CT\, 06355\, United States
CATEGORIES:Milestone
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/06/Burger-Night-Special-at-Milestone-Wednesdays-from-5-pm-to-11-pm.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261223T183000
DTEND;TZID=America/New_York:20261223T193000
DTSTAMP:20260601T234947Z
CREATED:20260601T234844Z
LAST-MODIFIED:20260601T234947Z
UID:10003815-1798050600-1798054200@thectbeacon.com
SUMMARY:Trivia at Outer Light Brewing
DESCRIPTION:Weekly team trivia at Outer Light Brewing\, where you’ll find friendly competition and laughs at one of Groton’s favorite breweries every Wednesday. Compete for bragging rights and challenge your knowledge on a wide range of topics while enjoying locally brewed beer from the tap lines at Outer Light starting at 6:30 p.m. \nFrom the casual players who enjoy soaking up knowledge on a weeknight to the hardcore trivia nerds who know a little about every category\, there’s something for everyone at Trivia Night at Outer Light Brewing. Team-style trivia allows you to gather up your smartest friends or crew up with strangers and take home the coveted prize of trivia dominance. Questions range from easy to brain-melting on topics such as pop culture\, history\, sports\, music\, and more. \nTrivia at Outer Light Brewing is perfect for coworkers\, friend groups\, couples or anybody who enjoys a good challenge and a brew. Grab some friends\, order up your favorite drink\, and let’s get “vvtrivia’ing!” \n 
URL:https://thectbeacon.com/event/trivia-at-outer-light-brewing/2026-12-23/
LOCATION:Outer Light Brewing Company\, 266 Bridge Street\, Groton\, CT\, 06340\, United States
CATEGORIES:Outer Light Brewing
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/06/Trivia-at-Outer-Brewing-Wednesdays-at-630-pm.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261223T193000
DTEND;TZID=America/New_York:20261223T220000
DTSTAMP:20260602T013627Z
CREATED:20260602T013627Z
LAST-MODIFIED:20260602T013627Z
UID:10004915-1798054200-1798063200@thectbeacon.com
SUMMARY:Bingo Bongo at THE MISFIT CLUB
DESCRIPTION:Bring your friends to Bingo Bongo at THE MISFIT CLUB every Wednesday night downtown Mystic! The iconic game of Bingo mixed with outrageous games\, plenty of laughs\, and great prizes. \nJoining forces with area favorite hosts Matt and Laura\, Bingo Bongo offers both traditional Bingo mixed with unpredictable shenanigans\, audience participation\, and non-stop entertainment. Every Wednesday night from 7: 30 p.m. to 10 p.m. (excluding the first Wednesday of the month)\, there’s no entry fee to play\, and prizes are given out all night long. Perfect for those midweek smiles and giggles. \nDoors open at 5 p.m.\, so come hungry because we only have snacks! Purchase your food and drinks before the fun begins. \nLet’s BINGO! \n 
URL:https://thectbeacon.com/event/bingo-bongo-at-the-misfit-club/2026-12-23/
LOCATION:The Misfit Club\, 12 Water St APT 12\, Mystic\, 06355\, United States
CATEGORIES:The Misfit Club
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/06/Bingo-Bongo-at-the-Misfit-Club-Wednesdays-730-pm-to-10-pm.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261223T210000
DTEND;TZID=America/New_York:20261223T230000
DTSTAMP:20260601T231401Z
CREATED:20260601T231401Z
LAST-MODIFIED:20260601T231401Z
UID:10003494-1798059600-1798066800@thectbeacon.com
SUMMARY:Karaoke Night at Friar Tuck’s
DESCRIPTION:  \nWednesday nights are packed with MUSIC\, FRIENDS\, and GOOD TIMES at Karaoke Night at Friar Tuck’s. The weekly karaoke party starts at 9 p.m. and features brave souls taking the stage to belt out their favorite tunes. \nFrom karaoke pros to amateur artists who only sing when alone in their car\, everyone is welcome to join in the fun! Whether you’re in it to win it or there to cheer on your friends (with a delicious appetizer in hand)\, Friar Tuck’s has something for you. Rock classics\, country jams\, pop songs\, guilty pleasures; you name it\, they’ll sing it. \nKaraoke is perfect for groups of friends\, date night\, or just about anything in between. Whether you think you can sing or you think you can’t\, get up there and give it a try! \n 
URL:https://thectbeacon.com/event/karaoke-night-at-friar-tucks/2026-12-23/
LOCATION:Friar Tuck’s Tavern\, 12 Water Street\, Mystic\, 06355\, United States
CATEGORIES:Friar Tuck's Tavern
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/06/Karaoke-Night-with-DJ-Deelish-and-Sweet-Time-Entertainment-at-Friar-Tucks-Wednesdays-9pm-to-11-pm.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261224T090000
DTEND;TZID=America/New_York:20261224T180000
DTSTAMP:20260901T212201Z
CREATED:20260901T212201Z
LAST-MODIFIED:20260901T212201Z
UID:10007417-1798102800-1798135200@thectbeacon.com
SUMMARY:B.F. Clyde’s Cider Mill 2026: Complete Guide
DESCRIPTION:B.F. Clyde’s Cider Mill is now open for the 2026 season\, beginning another fall of fresh-pressed sweet cider\, cider donuts\, traditional hard cider\, apple wine and one of the most unusual pieces of working history in Connecticut. \nThe family-owned Old Mystic landmark opened for the season September 1 and is currently scheduled to operate seven days a week from 9 a.m. to 6 p.m. at 129 North Stonington Road. \nBut calling Clyde’s a cider shop doesn’t quite explain why generations of families make a trip here every fall. \nThe mill has been family-owned since 1881. Fourth\, fifth and sixth generations of the family still work in the business. Apples are still crushed and pressed using historic machinery powered by steam. Visitors can watch the machinery operate\, descend into the cellar for traditional hard cider tastings\, sample apple wines in a converted grist mill and leave with a bag of cider donuts. \nClyde’s calls itself the oldest steam-powered cider mill in the United States. \nMore precisely\, it is the last operating steam-powered cider mill in the country\, according to the mill\, and its historic cider-making machinery has been recognized by the American Society of Mechanical Engineers as a National Historic Mechanical Engineering Landmark. \nIt isn’t a reproduction of an old cider mill. \nIt’s the real thing. \nA Mystic Fall Tradition Since 1881\nThe story begins with Benjamin F. Clyde. \nIn 1881\, Clyde began producing cider from apples he had pressed at other local mills. He eventually rented a press before purchasing his own mill in 1897. \nThe equipment that followed would become the heart of the operation visitors still come to see. \nClyde purchased a screw press manufactured by Boomer & Boschert of Syracuse\, New York. The company also supplied the apple grater\, elevator and cider pump\, along with plans for the mill building. \nThe machinery was installed in 1898. \nAt the time\, cider mills were hardly unusual in rural America. \nThey served much the same role for apple growers that grist mills did for farmers growing grain. Orchards could bring surplus apples to a centrally located mill\, where the fruit could be processed and pressed into juice. Some of that juice could then be fermented into hard cider. \nMost of those community mills disappeared. \nClyde’s didn’t. \nThe Steam-Powered Mill Is Still Working\nThat’s what makes a visit different from touring a preserved historic building. \nThe machinery still has a job. \nApples enter the cider-making system and are elevated to a grinder\, where they’re reduced to pulp. That pulp is prepared for pressing\, and the historic screw press applies the tremendous pressure needed to extract the juice. \nThe technology was impressive for its era. \nAccording to the American Society of Mechanical Engineers\, the all-steel screw press could apply pressure at three speeds and represented one of the last generations of screw presses before hydraulic presses became widespread during the 20th century. \nASME designated B.F. Clyde’s Cider Mill a National Historic Mechanical Engineering Landmark in 1994\, recognizing the machinery as a rare survivor of an industry that was once common throughout America’s apple-growing regions. \nMore than a century after the equipment was installed\, Clyde’s still uses the mill to make cider. \nWhen Can You Watch Clyde’s Press Cider?\nVisitors don’t have to settle for looking at the machinery. \nClyde’s runs it during the season. \nThe mill’s typical pressing schedule is: \nTuesday and Thursday: 10 a.m.–noon\nSaturday and Sunday: 10 a.m.–noon \nThe schedule can vary because Clyde’s presses according to production needs\, so the machinery isn’t guaranteed to be running continuously throughout those periods. \nEven when the press isn’t operating\, visitors are welcome to look inside the historic press building. \nFor anyone specifically interested in seeing the steam-powered machinery at work\, a pressing morning is the best time to plan a visit. \nHow Clyde’s Makes Sweet Cider\nFresh sweet cider is the product that started everything. \nClyde’s purchases its apples from small orchards rather than operating a pick-your-own orchard of its own. The apples are processed at the mill and pressed into cider using the historic equipment. \nThe finished sweet cider is flash pasteurized on the property. \nVisitors can buy cider to take home or drink it while visiting\, and seasonal cider drinks have become part of the experience alongside the mill’s baked goods. \nThat combination has helped turn what was originally a working agricultural business into a fall destination. \nYou can come to learn how a 19th-century cider press works. \nYou can also come because you want cider and a donut. \nNeither is the wrong reason. \nAbout Those Clyde’s Cider Donuts\nFor plenty of visitors\, the steam engine has competition. \nClyde’s cider donuts have become almost as closely associated with the mill as the cider itself. \nThe store sells its well-known cider donuts along with other baked goods and seasonal treats. The selection can vary\, but the broader shop also carries jarred products\, honey from local beekeepers\, candied apples made by the family and other locally produced goods. \nIt’s part bakery\, part country store and part historic attraction. \nAnd on a busy fall weekend\, the line is evidence that plenty of people know exactly what they came for. \nThen There Is the Cider Downstairs\nThe word “cider” gets considerably more complicated at Clyde’s. \nSweet cider is only part of the story. \nClyde’s also makes traditional hard cider using a process very different from the sweeter\, carbonated canned ciders that have become common in supermarkets and bars. \nThe hard cider begins with apple juice and ferments before aging in oak whiskey barrels. \nThe process from juice to finished hard cider typically takes about a year. \nAfter fermentation and aging\, the hard cider receives relatively little filtration before being sold. That preserves more of the raw\, oaky character produced by the barrel. \nThe result is considerably stronger than many commercial hard ciders. \nClyde’s hard ciders and apple wines generally contain 12 to 14 percent alcohol. \nHard Cider vs. Apple Wine: What’s the Difference?\nThis is one of the more interesting parts of Clyde’s operation because the two products begin in essentially the same place. \nBoth the hard cider and apple wine start as fermented apple juice aged in oak whiskey barrels. \nWhat happens afterward separates them. \nClyde’s hard cider is only lightly filtered to remove sediment. That leaves it with a bolder flavor\, more pronounced oak character and more bite. \nThe apple wine receives considerably more filtration. \nThat additional processing produces a smoother\, somewhat sweeter product that is also shelf stable before opening. \nSo someone expecting Clyde’s hard cider to taste like a modern canned hard cider may be surprised. \nThis is closer to an older cider-making tradition. \nWhat’s in the Hard Cider Cellar?\nThe hard cider cellar sits underneath the press building. \nThat’s where visitors can taste Clyde’s traditional hard ciders and where the product has been made for generations. \nAvailability changes throughout the season\, but Clyde’s 2026 lineup includes several recurring varieties. \nThe Original is the starting point. It’s dry\, without added fruit flavors competing with the oak character of the barrel. \nLucky Lion is also dry and crisp\, with a character Clyde’s says some drinkers compare to Scotch. \nBlackout goes even further in that direction. It’s Clyde’s most popular hard cider and wine flavor\, with strong oak notes that the mill describes as almost reminiscent of whiskey. \nThen things get fruitier. \nBoomerang combines apple and cranberry for a tart\, sweeter cider. \nGoodfella adds blackberry and lands on the sweeter end of the lineup. \nYellow Jacket combines apple and orange\, producing some sweetness with a citrus bite. \nCherry Bomb adds another fruit-driven option. \nBecause Clyde’s rotates its hard ciders\, individual varieties can change during the season. \nThe Apple Wine List Goes Much Further\nThe wine side of the operation offers even more variety. \nClyde’s currently lists 14 apple wines\, ranging from dry expressions of apple to much sweeter fruit combinations. \nApple Wine is the driest of the wine lineup. \nSpiced Apple uses mulling spices for a distinctly fall-oriented version. \nSpider Cider combines sweetness with pumpkin spices and can be warmed or used in a hot toddy. \nStrawberry Bliss is the sweetest wine in the lineup\, combining apple and strawberry. \nBlueberry Spinner combines apple and blueberry. \nApple Raspberry leans sweet but tart. \nCider House Blend combines apple\, orange and cranberry. \nSeveral of the hard cider varieties\, including Original\, Lucky Lion\, Blackout\, Boomerang\, Goodfella and Yellow Jacket\, are also produced as wines. \nThe distinction comes back to filtration. \nSame roots. \nDifferent finish. \nYes\, You Can Taste Them for Free\nClyde’s offers separate hard cider and wine tastings throughout its season. \nAnd the tastings are free. \nNo purchase is required and no reservation is necessary. \nVisitors can sample up to four hard ciders and up to four wines at their respective tasting locations. \nHard cider tastings take place in the cellar beneath the press building. \nWine tastings are held in the tasting room\, which has its own connection to the property’s history: the building is a converted grist mill once used to produce johnnycake meal. \nTastings are first-come\, first-served. \nCurrent tasting hours are: \nMonday–Saturday: 9 a.m.–6 p.m.\nSunday: 10 a.m.–6 p.m. \nEveryone participating in a tasting must show a valid ID\, regardless of age or appearance. Clyde’s does not accept expired IDs or photographs of identification. \nConnecticut alcohol rules also mean Clyde’s cannot sell its hard cider or wine before 10 a.m. on Sundays. \nA Few Clyde’s Flavors to Know Before You Taste\nIf you don’t know where to start\, the tasting bottles are generally arranged from driest to sweetest\, and the staff can help narrow the choices. \nFor something dry: Original or Apple Wine. \nFor strong oak character: Blackout. \nFor dry and crisp: Lucky Lion. \nFor tart cranberry: Boomerang. \nFor something sweeter: Goodfella. \nFor fall spice: Spiced Apple or Spider Cider. \nFor very sweet fruit: Strawberry Bliss or Blueberry Spinner. \nOne warning for anyone accustomed to mass-market hard cider: remember the alcohol content. \nAt 12 to 14 percent ABV\, Clyde’s hard cider is much closer to wine strength than a typical bottle or can of commercial cider. \nCan You Bring Back a Clyde’s Growler?\nYes. \nClyde’s sells 64-ounce growlers of hard cider and offers growler refills. \nThere are a couple of important rules. \nClyde’s refills growlers rather than exchanging them\, so customers should clean their growler before bringing it back. The mill can only refill glass growlers that have a stamped or imprinted 64-ounce measurement. \nWine cannot be used for growler fills. \nThe refill program is for hard cider. \nHard cider should also be kept cool after purchase. Clyde’s recommends refrigeration. \nThere’s More Than Cider\nThe tasting room also contains Clyde’s gift shop\, with merchandise and locally made products that can include handmade earrings\, postcards and art prints. \nElsewhere at the mill\, visitors can browse honey produced by local beekeepers\, jarred foods\, family-made candied apples\, baked goods and other seasonal products. \nThat makes it possible to spend considerably more time at Clyde’s than simply buying a gallon of cider and heading home. \nWatch the press. \nGet cider and donuts. \nExplore the store. \nGo downstairs for a hard cider tasting. \nVisit the wine tasting room. \nBrowse the gift shop. \nIt’s effectively several different experiences spread across the historic property. \nIs B.F. Clyde’s Cider Mill Good for Kids?\nYes. \nClyde’s welcomes children of all ages. \nThe working mill is also an opportunity to show kids a piece of machinery doing the job it was actually designed to do more than a century ago. \nThere is no alcohol involved in the regular sweet cider\, and the bakery\, cider and mill demonstration make Clyde’s an easy family fall stop. \nJust don’t confuse the two kinds of cider. \nThe traditional hard cider and apple wines are 12 to 14 percent alcohol and are strictly for adults 21 and older. \nCan You Pick Apples at Clyde’s?\nNo. \nThis is one of the most useful things to know before making the trip. \nB.F. Clyde’s is a cider mill\, not a pick-your-own orchard. \nThe mill purchases apples from small orchards and uses them to produce its cider. \nIf apple picking is part of your fall plans\, you’ll need to visit an orchard separately. \nCan You Bring a Dog?\nYes\, with restrictions. \nLeashed pets are permitted on the grounds. \nThey aren’t allowed inside the buildings or on the porch\, and visitors need to bring whatever they need to clean up after their pets. \nParking Can Be the Hardest Part of a Fall Visit\nClyde’s popularity comes with one predictable problem. \nIt gets busy. \nThe main parking lot can fill during peak periods\, particularly on fall weekends. \nClyde’s asks visitors to try the main lot first and to respect posted no-parking areas and neighboring properties if parking along nearby roads. \nAn auxiliary lot is available at 49 North Stonington Road. It’s approximately four-tenths of a mile from the mill\, so visitors using it should expect a walk. \nIf your schedule is flexible\, a weekday visit can make the entire experience easier. \nIf you’re coming specifically to see the press operate\, Tuesday or Thursday morning offers the combination of a weekday visit and a scheduled pressing window. \nClyde’s Isn’t a Museum\, and That’s the Point\nThere are plenty of places where historic machinery survives behind ropes. \nClyde’s is different. \nBenjamin Clyde started making cider in 1881. \nHe acquired his own mill in the 1890s. \nThe equipment installed in 1898 survived the arrival of hydraulic presses\, mass food production\, supermarkets\, interstate highways and more than a century of changes in how Americans buy their food. \nThe family survived with it. \nToday\, fourth\, fifth and sixth generations are involved in the operation. \nEvery September\, the doors open again. \nApples arrive. \nThe steam-powered machinery starts moving. \nFresh cider begins flowing. \nAnd people line up for cider donuts. \nThat’s why B.F. Clyde’s Cider Mill is more than another place to add to a Connecticut fall checklist. It’s a piece of New England’s agricultural and industrial history that never stopped doing its job. \n2026 Visitor Guide\nAttraction: B.F. Clyde’s Cider Mill\n2026 Season Opening: September 1\, 2026\nCurrent Hours: 9 a.m.–6 p.m.\, seven days a week\nLocation: 129 North Stonington Road\, Mystic\, CT 06355\nAdmission: Free\nChildren: Welcome\nPets: Leashed pets allowed on the grounds; not inside buildings or on the porch\nApple Picking: No\nSweet Cider: Available\nCider Donuts and Baked Goods: Available\nHard Cider: Available for adults 21+\nApple Wine: Available for adults 21+\nAlcohol Content: Hard cider and wine are generally 12–14% ABV\nTastings: Free; no reservation required\nHard Cider Tastings: Cellar beneath the press building\nWine Tastings: Tasting room\nTasting Hours: Monday–Saturday\, 9 a.m.–6 p.m.; Sunday\, 10 a.m.–6 p.m.\nTypical Pressing Schedule: Tuesday\, Thursday\, Saturday and Sunday\, 10 a.m.–noon\nParking: Main lot plus auxiliary parking at 49 North Stonington Road\nThanksgiving: Closed\nShipping: Not available\nPreorders/Call-Ahead Orders: Not available \nHard Cider Menu\nAmerican Society of Mechanical Engineers History \nMore information is available at the Event Website link below. \n  \n  \n  \n  \nFeatured image is an artistic representation inspired by the event and may not depict the actual people\, location\, or activities shown.
URL:https://thectbeacon.com/event/b-f-clydes-cider-mill-2026-complete-guide/2026-12-24/
LOCATION:B.F. Clyde’s Cider Mill\, 129 North Stonington Road\, Mystic\, 06355\, United States
CATEGORIES:B.F. Clyde's Cider Mill
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/09/BF-Clydes-Cider-Mill-2026-Complete-Guide.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261224T110000
DTEND;TZID=America/New_York:20261224T170000
DTSTAMP:20260705T020852Z
CREATED:20260510T162306Z
LAST-MODIFIED:20260705T020852Z
UID:10000582-1798110000-1798131600@thectbeacon.com
SUMMARY:Brickwrecks: Sunken Ships in LEGO Bricks
DESCRIPTION:Brickwrecks: Sunken Ships in LEGO Bricks drops visitors into centuries of maritime mystery and disaster at Mystic Seaport Museum.. The internationally touring exhibition combines massive LEGO® ship recreations with real maritime history\, creating an experience that feels part museum exhibit\, part interactive adventure. As the first American stop for the exhibition\, Mystic Seaport becomes the latest host for a showcase that has previously appeared at major maritime museums in Europe and Australia. \nThe exhibit features eleven detailed LEGO® models recreating famous shipwrecks and maritime disasters spanning thousands of years\, including the Titanic\, the Vasa\, Franklin’s Arctic expedition ships Terror and Erebus\, and the ancient Uluburun trading vessel. Created in partnership with LEGO® Certified Professional Ryan “The Brickman” McNaught\, the displays combine historical storytelling with surprisingly intricate engineering and visual detail. Some models even include cross-section cutaways revealing what happened beneath the waterline. \nInteractive experiences throughout the exhibit invite visitors to test survival scenarios\, operate a remote underwater vehicle\, experiment with ship stability\, and build LEGO® creations of their own. Alongside the models are replica artifacts\, archaeological tools\, and multimedia displays exploring how modern researchers investigate shipwrecks and what those discoveries reveal about trade\, exploration\, disaster\, and human history. The result is an exhibit that works equally well for families\, history buffs\, LEGO® fans\, and anyone who still secretly wants to touch every museum display. \n 
URL:https://thectbeacon.com/event/brickwrecks-sunken-ships-in-lego-bricks-3/2026-12-24/
LOCATION:Mystic Seaport\, 75 Greenmanville Ave\, Mystic\, CT\, \,06355-1946\,\, United States
CATEGORIES:Mystic Seaport
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/05/Brickwrecks-Sunked-Ships-in-Lego-Bricks.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261224T170000
DTEND;TZID=America/New_York:20261224T230000
DTSTAMP:20260609T181949Z
CREATED:20260609T181949Z
LAST-MODIFIED:20260609T181949Z
UID:10005675-1798131600-1798153200@thectbeacon.com
SUMMARY:Ladies' Night with Tito's at Milestone
DESCRIPTION:Ladies’ Night with Tito’s at Milestone offers a weekly excuse to gather friends\, share a meal\, and unwind with cocktails after a busy day. Held every Thursday from 5 p.m. until close\, the promotion combines drinks and food into a package designed for a casual night out in a relaxed setting. \nGuests can choose between two Tito’s martinis or two classic margaritas\, paired with a Caesar salad and a pizza to share. The combination creates an easy option for catching up with friends\, enjoying a date night\, or simply taking a break from cooking at home. The weekly special is designed to encourage guests to linger\, socialize\, and enjoy an evening out together. \nWhether you’re meeting coworkers after work\, planning a girls’ night out\, or looking for a low-key evening with friends\, Ladies’ Night with Tito’s provides an affordable way to enjoy cocktails and dinner. The shareable format and straightforward menu make it an easy choice for a Thursday night gathering. \nAdditional Details\n\nSchedule: Every Thursday\nTime: 5 p.m. to close\nLocation: Milestone\n\nSpecial Offer – $38 \nIncludes: \n\nTwo Tito’s Martinis or\nTwo Classic Margaritas\nCaesar Salad\nPizza to Share\nWeekly dining and cocktail special\nIdeal for groups\, friends\, and casual nights out\nFood and beverage selections subject to change\nAvailable during promotion hours only\nTax and gratuity not included unless specified by the venue
URL:https://thectbeacon.com/event/ladies-night-with-titos-at-milestone/2026-12-24/
LOCATION:Milestone\, 12 Water Street\, Mystic\, CT\, 06355\, United States
CATEGORIES:Milestone
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/06/Ladies-Night-with-Titos-at-Milestone-Thursdays-5pm-to-close.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261225T090000
DTEND;TZID=America/New_York:20261225T180000
DTSTAMP:20260901T212201Z
CREATED:20260901T212201Z
LAST-MODIFIED:20260901T212201Z
UID:10007418-1798189200-1798221600@thectbeacon.com
SUMMARY:B.F. Clyde’s Cider Mill 2026: Complete Guide
DESCRIPTION:B.F. Clyde’s Cider Mill is now open for the 2026 season\, beginning another fall of fresh-pressed sweet cider\, cider donuts\, traditional hard cider\, apple wine and one of the most unusual pieces of working history in Connecticut. \nThe family-owned Old Mystic landmark opened for the season September 1 and is currently scheduled to operate seven days a week from 9 a.m. to 6 p.m. at 129 North Stonington Road. \nBut calling Clyde’s a cider shop doesn’t quite explain why generations of families make a trip here every fall. \nThe mill has been family-owned since 1881. Fourth\, fifth and sixth generations of the family still work in the business. Apples are still crushed and pressed using historic machinery powered by steam. Visitors can watch the machinery operate\, descend into the cellar for traditional hard cider tastings\, sample apple wines in a converted grist mill and leave with a bag of cider donuts. \nClyde’s calls itself the oldest steam-powered cider mill in the United States. \nMore precisely\, it is the last operating steam-powered cider mill in the country\, according to the mill\, and its historic cider-making machinery has been recognized by the American Society of Mechanical Engineers as a National Historic Mechanical Engineering Landmark. \nIt isn’t a reproduction of an old cider mill. \nIt’s the real thing. \nA Mystic Fall Tradition Since 1881\nThe story begins with Benjamin F. Clyde. \nIn 1881\, Clyde began producing cider from apples he had pressed at other local mills. He eventually rented a press before purchasing his own mill in 1897. \nThe equipment that followed would become the heart of the operation visitors still come to see. \nClyde purchased a screw press manufactured by Boomer & Boschert of Syracuse\, New York. The company also supplied the apple grater\, elevator and cider pump\, along with plans for the mill building. \nThe machinery was installed in 1898. \nAt the time\, cider mills were hardly unusual in rural America. \nThey served much the same role for apple growers that grist mills did for farmers growing grain. Orchards could bring surplus apples to a centrally located mill\, where the fruit could be processed and pressed into juice. Some of that juice could then be fermented into hard cider. \nMost of those community mills disappeared. \nClyde’s didn’t. \nThe Steam-Powered Mill Is Still Working\nThat’s what makes a visit different from touring a preserved historic building. \nThe machinery still has a job. \nApples enter the cider-making system and are elevated to a grinder\, where they’re reduced to pulp. That pulp is prepared for pressing\, and the historic screw press applies the tremendous pressure needed to extract the juice. \nThe technology was impressive for its era. \nAccording to the American Society of Mechanical Engineers\, the all-steel screw press could apply pressure at three speeds and represented one of the last generations of screw presses before hydraulic presses became widespread during the 20th century. \nASME designated B.F. Clyde’s Cider Mill a National Historic Mechanical Engineering Landmark in 1994\, recognizing the machinery as a rare survivor of an industry that was once common throughout America’s apple-growing regions. \nMore than a century after the equipment was installed\, Clyde’s still uses the mill to make cider. \nWhen Can You Watch Clyde’s Press Cider?\nVisitors don’t have to settle for looking at the machinery. \nClyde’s runs it during the season. \nThe mill’s typical pressing schedule is: \nTuesday and Thursday: 10 a.m.–noon\nSaturday and Sunday: 10 a.m.–noon \nThe schedule can vary because Clyde’s presses according to production needs\, so the machinery isn’t guaranteed to be running continuously throughout those periods. \nEven when the press isn’t operating\, visitors are welcome to look inside the historic press building. \nFor anyone specifically interested in seeing the steam-powered machinery at work\, a pressing morning is the best time to plan a visit. \nHow Clyde’s Makes Sweet Cider\nFresh sweet cider is the product that started everything. \nClyde’s purchases its apples from small orchards rather than operating a pick-your-own orchard of its own. The apples are processed at the mill and pressed into cider using the historic equipment. \nThe finished sweet cider is flash pasteurized on the property. \nVisitors can buy cider to take home or drink it while visiting\, and seasonal cider drinks have become part of the experience alongside the mill’s baked goods. \nThat combination has helped turn what was originally a working agricultural business into a fall destination. \nYou can come to learn how a 19th-century cider press works. \nYou can also come because you want cider and a donut. \nNeither is the wrong reason. \nAbout Those Clyde’s Cider Donuts\nFor plenty of visitors\, the steam engine has competition. \nClyde’s cider donuts have become almost as closely associated with the mill as the cider itself. \nThe store sells its well-known cider donuts along with other baked goods and seasonal treats. The selection can vary\, but the broader shop also carries jarred products\, honey from local beekeepers\, candied apples made by the family and other locally produced goods. \nIt’s part bakery\, part country store and part historic attraction. \nAnd on a busy fall weekend\, the line is evidence that plenty of people know exactly what they came for. \nThen There Is the Cider Downstairs\nThe word “cider” gets considerably more complicated at Clyde’s. \nSweet cider is only part of the story. \nClyde’s also makes traditional hard cider using a process very different from the sweeter\, carbonated canned ciders that have become common in supermarkets and bars. \nThe hard cider begins with apple juice and ferments before aging in oak whiskey barrels. \nThe process from juice to finished hard cider typically takes about a year. \nAfter fermentation and aging\, the hard cider receives relatively little filtration before being sold. That preserves more of the raw\, oaky character produced by the barrel. \nThe result is considerably stronger than many commercial hard ciders. \nClyde’s hard ciders and apple wines generally contain 12 to 14 percent alcohol. \nHard Cider vs. Apple Wine: What’s the Difference?\nThis is one of the more interesting parts of Clyde’s operation because the two products begin in essentially the same place. \nBoth the hard cider and apple wine start as fermented apple juice aged in oak whiskey barrels. \nWhat happens afterward separates them. \nClyde’s hard cider is only lightly filtered to remove sediment. That leaves it with a bolder flavor\, more pronounced oak character and more bite. \nThe apple wine receives considerably more filtration. \nThat additional processing produces a smoother\, somewhat sweeter product that is also shelf stable before opening. \nSo someone expecting Clyde’s hard cider to taste like a modern canned hard cider may be surprised. \nThis is closer to an older cider-making tradition. \nWhat’s in the Hard Cider Cellar?\nThe hard cider cellar sits underneath the press building. \nThat’s where visitors can taste Clyde’s traditional hard ciders and where the product has been made for generations. \nAvailability changes throughout the season\, but Clyde’s 2026 lineup includes several recurring varieties. \nThe Original is the starting point. It’s dry\, without added fruit flavors competing with the oak character of the barrel. \nLucky Lion is also dry and crisp\, with a character Clyde’s says some drinkers compare to Scotch. \nBlackout goes even further in that direction. It’s Clyde’s most popular hard cider and wine flavor\, with strong oak notes that the mill describes as almost reminiscent of whiskey. \nThen things get fruitier. \nBoomerang combines apple and cranberry for a tart\, sweeter cider. \nGoodfella adds blackberry and lands on the sweeter end of the lineup. \nYellow Jacket combines apple and orange\, producing some sweetness with a citrus bite. \nCherry Bomb adds another fruit-driven option. \nBecause Clyde’s rotates its hard ciders\, individual varieties can change during the season. \nThe Apple Wine List Goes Much Further\nThe wine side of the operation offers even more variety. \nClyde’s currently lists 14 apple wines\, ranging from dry expressions of apple to much sweeter fruit combinations. \nApple Wine is the driest of the wine lineup. \nSpiced Apple uses mulling spices for a distinctly fall-oriented version. \nSpider Cider combines sweetness with pumpkin spices and can be warmed or used in a hot toddy. \nStrawberry Bliss is the sweetest wine in the lineup\, combining apple and strawberry. \nBlueberry Spinner combines apple and blueberry. \nApple Raspberry leans sweet but tart. \nCider House Blend combines apple\, orange and cranberry. \nSeveral of the hard cider varieties\, including Original\, Lucky Lion\, Blackout\, Boomerang\, Goodfella and Yellow Jacket\, are also produced as wines. \nThe distinction comes back to filtration. \nSame roots. \nDifferent finish. \nYes\, You Can Taste Them for Free\nClyde’s offers separate hard cider and wine tastings throughout its season. \nAnd the tastings are free. \nNo purchase is required and no reservation is necessary. \nVisitors can sample up to four hard ciders and up to four wines at their respective tasting locations. \nHard cider tastings take place in the cellar beneath the press building. \nWine tastings are held in the tasting room\, which has its own connection to the property’s history: the building is a converted grist mill once used to produce johnnycake meal. \nTastings are first-come\, first-served. \nCurrent tasting hours are: \nMonday–Saturday: 9 a.m.–6 p.m.\nSunday: 10 a.m.–6 p.m. \nEveryone participating in a tasting must show a valid ID\, regardless of age or appearance. Clyde’s does not accept expired IDs or photographs of identification. \nConnecticut alcohol rules also mean Clyde’s cannot sell its hard cider or wine before 10 a.m. on Sundays. \nA Few Clyde’s Flavors to Know Before You Taste\nIf you don’t know where to start\, the tasting bottles are generally arranged from driest to sweetest\, and the staff can help narrow the choices. \nFor something dry: Original or Apple Wine. \nFor strong oak character: Blackout. \nFor dry and crisp: Lucky Lion. \nFor tart cranberry: Boomerang. \nFor something sweeter: Goodfella. \nFor fall spice: Spiced Apple or Spider Cider. \nFor very sweet fruit: Strawberry Bliss or Blueberry Spinner. \nOne warning for anyone accustomed to mass-market hard cider: remember the alcohol content. \nAt 12 to 14 percent ABV\, Clyde’s hard cider is much closer to wine strength than a typical bottle or can of commercial cider. \nCan You Bring Back a Clyde’s Growler?\nYes. \nClyde’s sells 64-ounce growlers of hard cider and offers growler refills. \nThere are a couple of important rules. \nClyde’s refills growlers rather than exchanging them\, so customers should clean their growler before bringing it back. The mill can only refill glass growlers that have a stamped or imprinted 64-ounce measurement. \nWine cannot be used for growler fills. \nThe refill program is for hard cider. \nHard cider should also be kept cool after purchase. Clyde’s recommends refrigeration. \nThere’s More Than Cider\nThe tasting room also contains Clyde’s gift shop\, with merchandise and locally made products that can include handmade earrings\, postcards and art prints. \nElsewhere at the mill\, visitors can browse honey produced by local beekeepers\, jarred foods\, family-made candied apples\, baked goods and other seasonal products. \nThat makes it possible to spend considerably more time at Clyde’s than simply buying a gallon of cider and heading home. \nWatch the press. \nGet cider and donuts. \nExplore the store. \nGo downstairs for a hard cider tasting. \nVisit the wine tasting room. \nBrowse the gift shop. \nIt’s effectively several different experiences spread across the historic property. \nIs B.F. Clyde’s Cider Mill Good for Kids?\nYes. \nClyde’s welcomes children of all ages. \nThe working mill is also an opportunity to show kids a piece of machinery doing the job it was actually designed to do more than a century ago. \nThere is no alcohol involved in the regular sweet cider\, and the bakery\, cider and mill demonstration make Clyde’s an easy family fall stop. \nJust don’t confuse the two kinds of cider. \nThe traditional hard cider and apple wines are 12 to 14 percent alcohol and are strictly for adults 21 and older. \nCan You Pick Apples at Clyde’s?\nNo. \nThis is one of the most useful things to know before making the trip. \nB.F. Clyde’s is a cider mill\, not a pick-your-own orchard. \nThe mill purchases apples from small orchards and uses them to produce its cider. \nIf apple picking is part of your fall plans\, you’ll need to visit an orchard separately. \nCan You Bring a Dog?\nYes\, with restrictions. \nLeashed pets are permitted on the grounds. \nThey aren’t allowed inside the buildings or on the porch\, and visitors need to bring whatever they need to clean up after their pets. \nParking Can Be the Hardest Part of a Fall Visit\nClyde’s popularity comes with one predictable problem. \nIt gets busy. \nThe main parking lot can fill during peak periods\, particularly on fall weekends. \nClyde’s asks visitors to try the main lot first and to respect posted no-parking areas and neighboring properties if parking along nearby roads. \nAn auxiliary lot is available at 49 North Stonington Road. It’s approximately four-tenths of a mile from the mill\, so visitors using it should expect a walk. \nIf your schedule is flexible\, a weekday visit can make the entire experience easier. \nIf you’re coming specifically to see the press operate\, Tuesday or Thursday morning offers the combination of a weekday visit and a scheduled pressing window. \nClyde’s Isn’t a Museum\, and That’s the Point\nThere are plenty of places where historic machinery survives behind ropes. \nClyde’s is different. \nBenjamin Clyde started making cider in 1881. \nHe acquired his own mill in the 1890s. \nThe equipment installed in 1898 survived the arrival of hydraulic presses\, mass food production\, supermarkets\, interstate highways and more than a century of changes in how Americans buy their food. \nThe family survived with it. \nToday\, fourth\, fifth and sixth generations are involved in the operation. \nEvery September\, the doors open again. \nApples arrive. \nThe steam-powered machinery starts moving. \nFresh cider begins flowing. \nAnd people line up for cider donuts. \nThat’s why B.F. Clyde’s Cider Mill is more than another place to add to a Connecticut fall checklist. It’s a piece of New England’s agricultural and industrial history that never stopped doing its job. \n2026 Visitor Guide\nAttraction: B.F. Clyde’s Cider Mill\n2026 Season Opening: September 1\, 2026\nCurrent Hours: 9 a.m.–6 p.m.\, seven days a week\nLocation: 129 North Stonington Road\, Mystic\, CT 06355\nAdmission: Free\nChildren: Welcome\nPets: Leashed pets allowed on the grounds; not inside buildings or on the porch\nApple Picking: No\nSweet Cider: Available\nCider Donuts and Baked Goods: Available\nHard Cider: Available for adults 21+\nApple Wine: Available for adults 21+\nAlcohol Content: Hard cider and wine are generally 12–14% ABV\nTastings: Free; no reservation required\nHard Cider Tastings: Cellar beneath the press building\nWine Tastings: Tasting room\nTasting Hours: Monday–Saturday\, 9 a.m.–6 p.m.; Sunday\, 10 a.m.–6 p.m.\nTypical Pressing Schedule: Tuesday\, Thursday\, Saturday and Sunday\, 10 a.m.–noon\nParking: Main lot plus auxiliary parking at 49 North Stonington Road\nThanksgiving: Closed\nShipping: Not available\nPreorders/Call-Ahead Orders: Not available \nHard Cider Menu\nAmerican Society of Mechanical Engineers History \nMore information is available at the Event Website link below. \n  \n  \n  \n  \nFeatured image is an artistic representation inspired by the event and may not depict the actual people\, location\, or activities shown.
URL:https://thectbeacon.com/event/b-f-clydes-cider-mill-2026-complete-guide/2026-12-25/
LOCATION:B.F. Clyde’s Cider Mill\, 129 North Stonington Road\, Mystic\, 06355\, United States
CATEGORIES:B.F. Clyde's Cider Mill
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/09/BF-Clydes-Cider-Mill-2026-Complete-Guide.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261225T110000
DTEND;TZID=America/New_York:20261225T170000
DTSTAMP:20260705T020852Z
CREATED:20260510T162306Z
LAST-MODIFIED:20260705T020852Z
UID:10000583-1798196400-1798218000@thectbeacon.com
SUMMARY:Brickwrecks: Sunken Ships in LEGO Bricks
DESCRIPTION:Brickwrecks: Sunken Ships in LEGO Bricks drops visitors into centuries of maritime mystery and disaster at Mystic Seaport Museum.. The internationally touring exhibition combines massive LEGO® ship recreations with real maritime history\, creating an experience that feels part museum exhibit\, part interactive adventure. As the first American stop for the exhibition\, Mystic Seaport becomes the latest host for a showcase that has previously appeared at major maritime museums in Europe and Australia. \nThe exhibit features eleven detailed LEGO® models recreating famous shipwrecks and maritime disasters spanning thousands of years\, including the Titanic\, the Vasa\, Franklin’s Arctic expedition ships Terror and Erebus\, and the ancient Uluburun trading vessel. Created in partnership with LEGO® Certified Professional Ryan “The Brickman” McNaught\, the displays combine historical storytelling with surprisingly intricate engineering and visual detail. Some models even include cross-section cutaways revealing what happened beneath the waterline. \nInteractive experiences throughout the exhibit invite visitors to test survival scenarios\, operate a remote underwater vehicle\, experiment with ship stability\, and build LEGO® creations of their own. Alongside the models are replica artifacts\, archaeological tools\, and multimedia displays exploring how modern researchers investigate shipwrecks and what those discoveries reveal about trade\, exploration\, disaster\, and human history. The result is an exhibit that works equally well for families\, history buffs\, LEGO® fans\, and anyone who still secretly wants to touch every museum display. \n 
URL:https://thectbeacon.com/event/brickwrecks-sunken-ships-in-lego-bricks-3/2026-12-25/
LOCATION:Mystic Seaport\, 75 Greenmanville Ave\, Mystic\, CT\, \,06355-1946\,\, United States
CATEGORIES:Mystic Seaport
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/05/Brickwrecks-Sunked-Ships-in-Lego-Bricks.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261225T203000
DTEND;TZID=America/New_York:20261225T223000
DTSTAMP:20260626T233945Z
CREATED:20260513T011926Z
LAST-MODIFIED:20260626T233945Z
UID:10001512-1798230600-1798237800@thectbeacon.com
SUMMARY:Frosty Drew Observatory and Science Center's Stargazing Nights
DESCRIPTION:Frosty Drew Observatory and Science Center’s Stargazing Nights turn a quiet Friday evening in Ninigret Park into one of the most atmospheric experiences in southern New England. Hosted by Frosty Drew Observatory & Science Center\, the weekly gathering invites visitors to explore the night sky through powerful telescopes while astronomers guide guests across planets\, star clusters\, distant galaxies\, and the glowing band of the Milky Way overhead. Under some of the darkest skies in Rhode Island\, the experience feels less like a formal science program and more like stumbling into a community of people quietly obsessed with the universe. \nAs darkness settles over Ninigret Park\, visitors can expect views that change depending on the season and sky conditions\, often including Saturn’s rings\, Jupiter’s moons\, the cratered surface of the Moon\, and deep space objects rarely visible in brighter suburban areas. The observatory’s Sky Theatre and telescope stations create an immersive environment where curious first-timers mingle with amateur astronomers and longtime stargazers. There’s something strangely calming about standing in near silence while strangers take turns peering into the cosmos\, especially on clear summer nights when the Milky Way stretches visibly across the sky. \nThe observatory typically opens around 8:30 p.m. on Friday nights and remains active through at least 10:30 p.m.\, sometimes later depending on weather and viewing conditions. Because the event is weather dependent\, updates are posted on the day of the event before 3 p.m. Organizers also note that Ninigret Park’s dark sky rules prohibit white light use after dusk in order to protect night vision and sensitive astronomical equipment\, giving the entire area an almost surreal glow of dim red lights and shadowy pathways. Tickets for Frosty Drew Observatory and Science Center’s Stargazing Nights can be purchased by clicking the event link below. \nWhen ticket sales open\, a link to purchase / acquire tickets will be added to the “Cost” field on the event page. Once event capacity is reached\, these fields will be listed as “Sold Out“\, and we will be unable to allow entry to any more guests. \nRules and Suggestions:\n• Guests should avoid using white flashlights\, phone flashlights\, or bright screens after dusk\n• Red light flashlights are encouraged to preserve night vision\n• Bug spray is highly recommended during warmer months due to mosquitoes and insects near the wildlife refuge\n• Weather conditions may affect visibility or event operations\n• Children ages 5 and older require tickets\n• Arriving early is recommended for the best viewing opportunities and parking access \n 
URL:https://thectbeacon.com/event/frosty-drew-observatory-and-science-centers-stargazing-nights/2026-12-25/
LOCATION:Frosty Drew Observatory and Science Center\, 61-62 Park Lane\, Charlestown\, RI\, 02813\, United States
CATEGORIES:Frosty Drew Observatory and Science Center
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/05/Frosty-Drew-Observatory-and-Science-Centers-Stargazing-Nights.jpeg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261226T090000
DTEND;TZID=America/New_York:20261226T120000
DTSTAMP:20260511T024639Z
CREATED:20260508T022649Z
LAST-MODIFIED:20260511T024639Z
UID:10000912-1798275600-1798286400@thectbeacon.com
SUMMARY:Stonington Village Farmers Market
DESCRIPTION:Stonington Village Farmers Market has become one of the defining Saturday morning traditions along the Connecticut shoreline\, bringing together local farms\, food vendors\, artisans\, musicians\, and neighbors inside and outside the historic Velvet Mill. Running year-round since becoming a permanent seasonal fixture in 2008\, the market transforms with the seasons\, moving outdoors during the warmer months and indoors during late fall and winter while continuing to serve as a gathering place for the community. \nThe market offers far more than produce stands. Visitors can browse locally grown vegetables and fruits\, cheeses\, baked goods\, meats\, seafood\, maple syrup\, flowers\, mushrooms\, prepared foods\, and handmade crafts while live music plays in the background. The atmosphere feels distinctly coastal New England\, blending small-town community energy with the creativity and food culture that defines Stonington Village. Families\, dog owners\, and longtime locals mingle throughout the morning while vendors showcase everything from handmade soaps and pottery to organic kombucha and Mediterranean cuisine. \nWhat makes the Stonington Village Farmers Market stand out is how deeply connected it feels to the rhythm of the region itself. Some visitors arrive early for greenhouse spinach or fresh seafood before it sells out\, while others come simply to wander with coffee in hand and reconnect with neighbors. Between the local farmers\, prepared food vendors\, musicians\, and rotating artisan booths\, the market has evolved into more than a shopping destination. It has become a weekly community ritual that reflects the character\, creativity\, and agricultural roots of southeastern Connecticut. \nParticipating Vendors & Farms \n\nAPIS VERDI\nBroad Brook Acres\nDavis Farm\nISSA Catering\nJon Fish\nSeacoast Mushrooms\nSugar Maple Farms\nSweet Acre Farm\nWakin’ Up Waggin’\n18th Century Purity Farm\nStonyledge Farm and Studio Farm Products\nSummer Hill Catering\nCato Corner Farm\nTreatzles\nFiber + Mud\nYALLA\n\nSponsors & Organizers \n\nStonington Village Improvement Association (SVIA)\nVelvet Mill\n\n 
URL:https://thectbeacon.com/event/stonington-village-farmers-market-3/2026-12-26/
LOCATION:Velvet Mill\, 22 Bayview Ave\, Stonington\, CT\, 06378\, United States
CATEGORIES:Velvet Mill
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/05/Stonington-Village-Farmers-Market-at-the-Velvet-Mill.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261226T090000
DTEND;TZID=America/New_York:20261226T180000
DTSTAMP:20260901T212201Z
CREATED:20260901T212201Z
LAST-MODIFIED:20260901T212201Z
UID:10007419-1798275600-1798308000@thectbeacon.com
SUMMARY:B.F. Clyde’s Cider Mill 2026: Complete Guide
DESCRIPTION:B.F. Clyde’s Cider Mill is now open for the 2026 season\, beginning another fall of fresh-pressed sweet cider\, cider donuts\, traditional hard cider\, apple wine and one of the most unusual pieces of working history in Connecticut. \nThe family-owned Old Mystic landmark opened for the season September 1 and is currently scheduled to operate seven days a week from 9 a.m. to 6 p.m. at 129 North Stonington Road. \nBut calling Clyde’s a cider shop doesn’t quite explain why generations of families make a trip here every fall. \nThe mill has been family-owned since 1881. Fourth\, fifth and sixth generations of the family still work in the business. Apples are still crushed and pressed using historic machinery powered by steam. Visitors can watch the machinery operate\, descend into the cellar for traditional hard cider tastings\, sample apple wines in a converted grist mill and leave with a bag of cider donuts. \nClyde’s calls itself the oldest steam-powered cider mill in the United States. \nMore precisely\, it is the last operating steam-powered cider mill in the country\, according to the mill\, and its historic cider-making machinery has been recognized by the American Society of Mechanical Engineers as a National Historic Mechanical Engineering Landmark. \nIt isn’t a reproduction of an old cider mill. \nIt’s the real thing. \nA Mystic Fall Tradition Since 1881\nThe story begins with Benjamin F. Clyde. \nIn 1881\, Clyde began producing cider from apples he had pressed at other local mills. He eventually rented a press before purchasing his own mill in 1897. \nThe equipment that followed would become the heart of the operation visitors still come to see. \nClyde purchased a screw press manufactured by Boomer & Boschert of Syracuse\, New York. The company also supplied the apple grater\, elevator and cider pump\, along with plans for the mill building. \nThe machinery was installed in 1898. \nAt the time\, cider mills were hardly unusual in rural America. \nThey served much the same role for apple growers that grist mills did for farmers growing grain. Orchards could bring surplus apples to a centrally located mill\, where the fruit could be processed and pressed into juice. Some of that juice could then be fermented into hard cider. \nMost of those community mills disappeared. \nClyde’s didn’t. \nThe Steam-Powered Mill Is Still Working\nThat’s what makes a visit different from touring a preserved historic building. \nThe machinery still has a job. \nApples enter the cider-making system and are elevated to a grinder\, where they’re reduced to pulp. That pulp is prepared for pressing\, and the historic screw press applies the tremendous pressure needed to extract the juice. \nThe technology was impressive for its era. \nAccording to the American Society of Mechanical Engineers\, the all-steel screw press could apply pressure at three speeds and represented one of the last generations of screw presses before hydraulic presses became widespread during the 20th century. \nASME designated B.F. Clyde’s Cider Mill a National Historic Mechanical Engineering Landmark in 1994\, recognizing the machinery as a rare survivor of an industry that was once common throughout America’s apple-growing regions. \nMore than a century after the equipment was installed\, Clyde’s still uses the mill to make cider. \nWhen Can You Watch Clyde’s Press Cider?\nVisitors don’t have to settle for looking at the machinery. \nClyde’s runs it during the season. \nThe mill’s typical pressing schedule is: \nTuesday and Thursday: 10 a.m.–noon\nSaturday and Sunday: 10 a.m.–noon \nThe schedule can vary because Clyde’s presses according to production needs\, so the machinery isn’t guaranteed to be running continuously throughout those periods. \nEven when the press isn’t operating\, visitors are welcome to look inside the historic press building. \nFor anyone specifically interested in seeing the steam-powered machinery at work\, a pressing morning is the best time to plan a visit. \nHow Clyde’s Makes Sweet Cider\nFresh sweet cider is the product that started everything. \nClyde’s purchases its apples from small orchards rather than operating a pick-your-own orchard of its own. The apples are processed at the mill and pressed into cider using the historic equipment. \nThe finished sweet cider is flash pasteurized on the property. \nVisitors can buy cider to take home or drink it while visiting\, and seasonal cider drinks have become part of the experience alongside the mill’s baked goods. \nThat combination has helped turn what was originally a working agricultural business into a fall destination. \nYou can come to learn how a 19th-century cider press works. \nYou can also come because you want cider and a donut. \nNeither is the wrong reason. \nAbout Those Clyde’s Cider Donuts\nFor plenty of visitors\, the steam engine has competition. \nClyde’s cider donuts have become almost as closely associated with the mill as the cider itself. \nThe store sells its well-known cider donuts along with other baked goods and seasonal treats. The selection can vary\, but the broader shop also carries jarred products\, honey from local beekeepers\, candied apples made by the family and other locally produced goods. \nIt’s part bakery\, part country store and part historic attraction. \nAnd on a busy fall weekend\, the line is evidence that plenty of people know exactly what they came for. \nThen There Is the Cider Downstairs\nThe word “cider” gets considerably more complicated at Clyde’s. \nSweet cider is only part of the story. \nClyde’s also makes traditional hard cider using a process very different from the sweeter\, carbonated canned ciders that have become common in supermarkets and bars. \nThe hard cider begins with apple juice and ferments before aging in oak whiskey barrels. \nThe process from juice to finished hard cider typically takes about a year. \nAfter fermentation and aging\, the hard cider receives relatively little filtration before being sold. That preserves more of the raw\, oaky character produced by the barrel. \nThe result is considerably stronger than many commercial hard ciders. \nClyde’s hard ciders and apple wines generally contain 12 to 14 percent alcohol. \nHard Cider vs. Apple Wine: What’s the Difference?\nThis is one of the more interesting parts of Clyde’s operation because the two products begin in essentially the same place. \nBoth the hard cider and apple wine start as fermented apple juice aged in oak whiskey barrels. \nWhat happens afterward separates them. \nClyde’s hard cider is only lightly filtered to remove sediment. That leaves it with a bolder flavor\, more pronounced oak character and more bite. \nThe apple wine receives considerably more filtration. \nThat additional processing produces a smoother\, somewhat sweeter product that is also shelf stable before opening. \nSo someone expecting Clyde’s hard cider to taste like a modern canned hard cider may be surprised. \nThis is closer to an older cider-making tradition. \nWhat’s in the Hard Cider Cellar?\nThe hard cider cellar sits underneath the press building. \nThat’s where visitors can taste Clyde’s traditional hard ciders and where the product has been made for generations. \nAvailability changes throughout the season\, but Clyde’s 2026 lineup includes several recurring varieties. \nThe Original is the starting point. It’s dry\, without added fruit flavors competing with the oak character of the barrel. \nLucky Lion is also dry and crisp\, with a character Clyde’s says some drinkers compare to Scotch. \nBlackout goes even further in that direction. It’s Clyde’s most popular hard cider and wine flavor\, with strong oak notes that the mill describes as almost reminiscent of whiskey. \nThen things get fruitier. \nBoomerang combines apple and cranberry for a tart\, sweeter cider. \nGoodfella adds blackberry and lands on the sweeter end of the lineup. \nYellow Jacket combines apple and orange\, producing some sweetness with a citrus bite. \nCherry Bomb adds another fruit-driven option. \nBecause Clyde’s rotates its hard ciders\, individual varieties can change during the season. \nThe Apple Wine List Goes Much Further\nThe wine side of the operation offers even more variety. \nClyde’s currently lists 14 apple wines\, ranging from dry expressions of apple to much sweeter fruit combinations. \nApple Wine is the driest of the wine lineup. \nSpiced Apple uses mulling spices for a distinctly fall-oriented version. \nSpider Cider combines sweetness with pumpkin spices and can be warmed or used in a hot toddy. \nStrawberry Bliss is the sweetest wine in the lineup\, combining apple and strawberry. \nBlueberry Spinner combines apple and blueberry. \nApple Raspberry leans sweet but tart. \nCider House Blend combines apple\, orange and cranberry. \nSeveral of the hard cider varieties\, including Original\, Lucky Lion\, Blackout\, Boomerang\, Goodfella and Yellow Jacket\, are also produced as wines. \nThe distinction comes back to filtration. \nSame roots. \nDifferent finish. \nYes\, You Can Taste Them for Free\nClyde’s offers separate hard cider and wine tastings throughout its season. \nAnd the tastings are free. \nNo purchase is required and no reservation is necessary. \nVisitors can sample up to four hard ciders and up to four wines at their respective tasting locations. \nHard cider tastings take place in the cellar beneath the press building. \nWine tastings are held in the tasting room\, which has its own connection to the property’s history: the building is a converted grist mill once used to produce johnnycake meal. \nTastings are first-come\, first-served. \nCurrent tasting hours are: \nMonday–Saturday: 9 a.m.–6 p.m.\nSunday: 10 a.m.–6 p.m. \nEveryone participating in a tasting must show a valid ID\, regardless of age or appearance. Clyde’s does not accept expired IDs or photographs of identification. \nConnecticut alcohol rules also mean Clyde’s cannot sell its hard cider or wine before 10 a.m. on Sundays. \nA Few Clyde’s Flavors to Know Before You Taste\nIf you don’t know where to start\, the tasting bottles are generally arranged from driest to sweetest\, and the staff can help narrow the choices. \nFor something dry: Original or Apple Wine. \nFor strong oak character: Blackout. \nFor dry and crisp: Lucky Lion. \nFor tart cranberry: Boomerang. \nFor something sweeter: Goodfella. \nFor fall spice: Spiced Apple or Spider Cider. \nFor very sweet fruit: Strawberry Bliss or Blueberry Spinner. \nOne warning for anyone accustomed to mass-market hard cider: remember the alcohol content. \nAt 12 to 14 percent ABV\, Clyde’s hard cider is much closer to wine strength than a typical bottle or can of commercial cider. \nCan You Bring Back a Clyde’s Growler?\nYes. \nClyde’s sells 64-ounce growlers of hard cider and offers growler refills. \nThere are a couple of important rules. \nClyde’s refills growlers rather than exchanging them\, so customers should clean their growler before bringing it back. The mill can only refill glass growlers that have a stamped or imprinted 64-ounce measurement. \nWine cannot be used for growler fills. \nThe refill program is for hard cider. \nHard cider should also be kept cool after purchase. Clyde’s recommends refrigeration. \nThere’s More Than Cider\nThe tasting room also contains Clyde’s gift shop\, with merchandise and locally made products that can include handmade earrings\, postcards and art prints. \nElsewhere at the mill\, visitors can browse honey produced by local beekeepers\, jarred foods\, family-made candied apples\, baked goods and other seasonal products. \nThat makes it possible to spend considerably more time at Clyde’s than simply buying a gallon of cider and heading home. \nWatch the press. \nGet cider and donuts. \nExplore the store. \nGo downstairs for a hard cider tasting. \nVisit the wine tasting room. \nBrowse the gift shop. \nIt’s effectively several different experiences spread across the historic property. \nIs B.F. Clyde’s Cider Mill Good for Kids?\nYes. \nClyde’s welcomes children of all ages. \nThe working mill is also an opportunity to show kids a piece of machinery doing the job it was actually designed to do more than a century ago. \nThere is no alcohol involved in the regular sweet cider\, and the bakery\, cider and mill demonstration make Clyde’s an easy family fall stop. \nJust don’t confuse the two kinds of cider. \nThe traditional hard cider and apple wines are 12 to 14 percent alcohol and are strictly for adults 21 and older. \nCan You Pick Apples at Clyde’s?\nNo. \nThis is one of the most useful things to know before making the trip. \nB.F. Clyde’s is a cider mill\, not a pick-your-own orchard. \nThe mill purchases apples from small orchards and uses them to produce its cider. \nIf apple picking is part of your fall plans\, you’ll need to visit an orchard separately. \nCan You Bring a Dog?\nYes\, with restrictions. \nLeashed pets are permitted on the grounds. \nThey aren’t allowed inside the buildings or on the porch\, and visitors need to bring whatever they need to clean up after their pets. \nParking Can Be the Hardest Part of a Fall Visit\nClyde’s popularity comes with one predictable problem. \nIt gets busy. \nThe main parking lot can fill during peak periods\, particularly on fall weekends. \nClyde’s asks visitors to try the main lot first and to respect posted no-parking areas and neighboring properties if parking along nearby roads. \nAn auxiliary lot is available at 49 North Stonington Road. It’s approximately four-tenths of a mile from the mill\, so visitors using it should expect a walk. \nIf your schedule is flexible\, a weekday visit can make the entire experience easier. \nIf you’re coming specifically to see the press operate\, Tuesday or Thursday morning offers the combination of a weekday visit and a scheduled pressing window. \nClyde’s Isn’t a Museum\, and That’s the Point\nThere are plenty of places where historic machinery survives behind ropes. \nClyde’s is different. \nBenjamin Clyde started making cider in 1881. \nHe acquired his own mill in the 1890s. \nThe equipment installed in 1898 survived the arrival of hydraulic presses\, mass food production\, supermarkets\, interstate highways and more than a century of changes in how Americans buy their food. \nThe family survived with it. \nToday\, fourth\, fifth and sixth generations are involved in the operation. \nEvery September\, the doors open again. \nApples arrive. \nThe steam-powered machinery starts moving. \nFresh cider begins flowing. \nAnd people line up for cider donuts. \nThat’s why B.F. Clyde’s Cider Mill is more than another place to add to a Connecticut fall checklist. It’s a piece of New England’s agricultural and industrial history that never stopped doing its job. \n2026 Visitor Guide\nAttraction: B.F. Clyde’s Cider Mill\n2026 Season Opening: September 1\, 2026\nCurrent Hours: 9 a.m.–6 p.m.\, seven days a week\nLocation: 129 North Stonington Road\, Mystic\, CT 06355\nAdmission: Free\nChildren: Welcome\nPets: Leashed pets allowed on the grounds; not inside buildings or on the porch\nApple Picking: No\nSweet Cider: Available\nCider Donuts and Baked Goods: Available\nHard Cider: Available for adults 21+\nApple Wine: Available for adults 21+\nAlcohol Content: Hard cider and wine are generally 12–14% ABV\nTastings: Free; no reservation required\nHard Cider Tastings: Cellar beneath the press building\nWine Tastings: Tasting room\nTasting Hours: Monday–Saturday\, 9 a.m.–6 p.m.; Sunday\, 10 a.m.–6 p.m.\nTypical Pressing Schedule: Tuesday\, Thursday\, Saturday and Sunday\, 10 a.m.–noon\nParking: Main lot plus auxiliary parking at 49 North Stonington Road\nThanksgiving: Closed\nShipping: Not available\nPreorders/Call-Ahead Orders: Not available \nHard Cider Menu\nAmerican Society of Mechanical Engineers History \nMore information is available at the Event Website link below. \n  \n  \n  \n  \nFeatured image is an artistic representation inspired by the event and may not depict the actual people\, location\, or activities shown.
URL:https://thectbeacon.com/event/b-f-clydes-cider-mill-2026-complete-guide/2026-12-26/
LOCATION:B.F. Clyde’s Cider Mill\, 129 North Stonington Road\, Mystic\, 06355\, United States
CATEGORIES:B.F. Clyde's Cider Mill
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/09/BF-Clydes-Cider-Mill-2026-Complete-Guide.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261226T110000
DTEND;TZID=America/New_York:20261226T170000
DTSTAMP:20260705T020852Z
CREATED:20260510T162306Z
LAST-MODIFIED:20260705T020852Z
UID:10000584-1798282800-1798304400@thectbeacon.com
SUMMARY:Brickwrecks: Sunken Ships in LEGO Bricks
DESCRIPTION:Brickwrecks: Sunken Ships in LEGO Bricks drops visitors into centuries of maritime mystery and disaster at Mystic Seaport Museum.. The internationally touring exhibition combines massive LEGO® ship recreations with real maritime history\, creating an experience that feels part museum exhibit\, part interactive adventure. As the first American stop for the exhibition\, Mystic Seaport becomes the latest host for a showcase that has previously appeared at major maritime museums in Europe and Australia. \nThe exhibit features eleven detailed LEGO® models recreating famous shipwrecks and maritime disasters spanning thousands of years\, including the Titanic\, the Vasa\, Franklin’s Arctic expedition ships Terror and Erebus\, and the ancient Uluburun trading vessel. Created in partnership with LEGO® Certified Professional Ryan “The Brickman” McNaught\, the displays combine historical storytelling with surprisingly intricate engineering and visual detail. Some models even include cross-section cutaways revealing what happened beneath the waterline. \nInteractive experiences throughout the exhibit invite visitors to test survival scenarios\, operate a remote underwater vehicle\, experiment with ship stability\, and build LEGO® creations of their own. Alongside the models are replica artifacts\, archaeological tools\, and multimedia displays exploring how modern researchers investigate shipwrecks and what those discoveries reveal about trade\, exploration\, disaster\, and human history. The result is an exhibit that works equally well for families\, history buffs\, LEGO® fans\, and anyone who still secretly wants to touch every museum display. \n 
URL:https://thectbeacon.com/event/brickwrecks-sunken-ships-in-lego-bricks-3/2026-12-26/
LOCATION:Mystic Seaport\, 75 Greenmanville Ave\, Mystic\, CT\, \,06355-1946\,\, United States
CATEGORIES:Mystic Seaport
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/05/Brickwrecks-Sunked-Ships-in-Lego-Bricks.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261226T193000
DTEND;TZID=America/New_York:20261226T230000
DTSTAMP:20260528T144458Z
CREATED:20260528T144458Z
LAST-MODIFIED:20260528T144458Z
UID:10002645-1798313400-1798326000@thectbeacon.com
SUMMARY:Dance Saturday at THE MISFIT CLUB
DESCRIPTION:Dance Saturday at THE MISFIT CLUB brings late-night dance energy to downtown Mystic every Saturday with DJs\, theme nights\, and a growing nightlife crowd looking for something a little louder after dinner hours wind down around town. Doors open early in the evening before the dance floor fully shifts into party mode at 7:30 p.m.\, with modern dance music and big-city club energy taking over the space for the rest of the night. \nWhile Mystic is often associated with quieter waterfront evenings and laid-back coastal bars\, spots like THE MISFIT CLUB are helping carve out a younger nightlife scene built around DJs\, dancing\, themed parties\, and late-night social crowds. The venue leans into a more playful and high-energy atmosphere than many traditional shoreline spots\, with rotating themes like “Pink Underground” adding an extra layer of unpredictability from week to week. \nFor anyone looking to trade vineyard sunsets and seafood dinners for flashing lights\, dance music\, and a packed floor later in the evening\, Dance Saturday offers one of the more nightlife-focused experiences happening around southeastern Connecticut right now. Organizers encourage guests to follow the club’s Instagram page for updates on upcoming themes\, music\, and special event nights. \n 
URL:https://thectbeacon.com/event/dance-saturday-at-the-misfit-club/2026-12-26/
LOCATION:The Misfit Club\, 12 Water St APT 12\, Mystic\, 06355\, United States
CATEGORIES:The Misfit Club
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/05/Dance-Saturday-at-the-Misfit-Club-Saturdays-730-pm.jpeg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261227T090000
DTEND;TZID=America/New_York:20261227T180000
DTSTAMP:20260901T212201Z
CREATED:20260901T212201Z
LAST-MODIFIED:20260901T212201Z
UID:10007420-1798362000-1798394400@thectbeacon.com
SUMMARY:B.F. Clyde’s Cider Mill 2026: Complete Guide
DESCRIPTION:B.F. Clyde’s Cider Mill is now open for the 2026 season\, beginning another fall of fresh-pressed sweet cider\, cider donuts\, traditional hard cider\, apple wine and one of the most unusual pieces of working history in Connecticut. \nThe family-owned Old Mystic landmark opened for the season September 1 and is currently scheduled to operate seven days a week from 9 a.m. to 6 p.m. at 129 North Stonington Road. \nBut calling Clyde’s a cider shop doesn’t quite explain why generations of families make a trip here every fall. \nThe mill has been family-owned since 1881. Fourth\, fifth and sixth generations of the family still work in the business. Apples are still crushed and pressed using historic machinery powered by steam. Visitors can watch the machinery operate\, descend into the cellar for traditional hard cider tastings\, sample apple wines in a converted grist mill and leave with a bag of cider donuts. \nClyde’s calls itself the oldest steam-powered cider mill in the United States. \nMore precisely\, it is the last operating steam-powered cider mill in the country\, according to the mill\, and its historic cider-making machinery has been recognized by the American Society of Mechanical Engineers as a National Historic Mechanical Engineering Landmark. \nIt isn’t a reproduction of an old cider mill. \nIt’s the real thing. \nA Mystic Fall Tradition Since 1881\nThe story begins with Benjamin F. Clyde. \nIn 1881\, Clyde began producing cider from apples he had pressed at other local mills. He eventually rented a press before purchasing his own mill in 1897. \nThe equipment that followed would become the heart of the operation visitors still come to see. \nClyde purchased a screw press manufactured by Boomer & Boschert of Syracuse\, New York. The company also supplied the apple grater\, elevator and cider pump\, along with plans for the mill building. \nThe machinery was installed in 1898. \nAt the time\, cider mills were hardly unusual in rural America. \nThey served much the same role for apple growers that grist mills did for farmers growing grain. Orchards could bring surplus apples to a centrally located mill\, where the fruit could be processed and pressed into juice. Some of that juice could then be fermented into hard cider. \nMost of those community mills disappeared. \nClyde’s didn’t. \nThe Steam-Powered Mill Is Still Working\nThat’s what makes a visit different from touring a preserved historic building. \nThe machinery still has a job. \nApples enter the cider-making system and are elevated to a grinder\, where they’re reduced to pulp. That pulp is prepared for pressing\, and the historic screw press applies the tremendous pressure needed to extract the juice. \nThe technology was impressive for its era. \nAccording to the American Society of Mechanical Engineers\, the all-steel screw press could apply pressure at three speeds and represented one of the last generations of screw presses before hydraulic presses became widespread during the 20th century. \nASME designated B.F. Clyde’s Cider Mill a National Historic Mechanical Engineering Landmark in 1994\, recognizing the machinery as a rare survivor of an industry that was once common throughout America’s apple-growing regions. \nMore than a century after the equipment was installed\, Clyde’s still uses the mill to make cider. \nWhen Can You Watch Clyde’s Press Cider?\nVisitors don’t have to settle for looking at the machinery. \nClyde’s runs it during the season. \nThe mill’s typical pressing schedule is: \nTuesday and Thursday: 10 a.m.–noon\nSaturday and Sunday: 10 a.m.–noon \nThe schedule can vary because Clyde’s presses according to production needs\, so the machinery isn’t guaranteed to be running continuously throughout those periods. \nEven when the press isn’t operating\, visitors are welcome to look inside the historic press building. \nFor anyone specifically interested in seeing the steam-powered machinery at work\, a pressing morning is the best time to plan a visit. \nHow Clyde’s Makes Sweet Cider\nFresh sweet cider is the product that started everything. \nClyde’s purchases its apples from small orchards rather than operating a pick-your-own orchard of its own. The apples are processed at the mill and pressed into cider using the historic equipment. \nThe finished sweet cider is flash pasteurized on the property. \nVisitors can buy cider to take home or drink it while visiting\, and seasonal cider drinks have become part of the experience alongside the mill’s baked goods. \nThat combination has helped turn what was originally a working agricultural business into a fall destination. \nYou can come to learn how a 19th-century cider press works. \nYou can also come because you want cider and a donut. \nNeither is the wrong reason. \nAbout Those Clyde’s Cider Donuts\nFor plenty of visitors\, the steam engine has competition. \nClyde’s cider donuts have become almost as closely associated with the mill as the cider itself. \nThe store sells its well-known cider donuts along with other baked goods and seasonal treats. The selection can vary\, but the broader shop also carries jarred products\, honey from local beekeepers\, candied apples made by the family and other locally produced goods. \nIt’s part bakery\, part country store and part historic attraction. \nAnd on a busy fall weekend\, the line is evidence that plenty of people know exactly what they came for. \nThen There Is the Cider Downstairs\nThe word “cider” gets considerably more complicated at Clyde’s. \nSweet cider is only part of the story. \nClyde’s also makes traditional hard cider using a process very different from the sweeter\, carbonated canned ciders that have become common in supermarkets and bars. \nThe hard cider begins with apple juice and ferments before aging in oak whiskey barrels. \nThe process from juice to finished hard cider typically takes about a year. \nAfter fermentation and aging\, the hard cider receives relatively little filtration before being sold. That preserves more of the raw\, oaky character produced by the barrel. \nThe result is considerably stronger than many commercial hard ciders. \nClyde’s hard ciders and apple wines generally contain 12 to 14 percent alcohol. \nHard Cider vs. Apple Wine: What’s the Difference?\nThis is one of the more interesting parts of Clyde’s operation because the two products begin in essentially the same place. \nBoth the hard cider and apple wine start as fermented apple juice aged in oak whiskey barrels. \nWhat happens afterward separates them. \nClyde’s hard cider is only lightly filtered to remove sediment. That leaves it with a bolder flavor\, more pronounced oak character and more bite. \nThe apple wine receives considerably more filtration. \nThat additional processing produces a smoother\, somewhat sweeter product that is also shelf stable before opening. \nSo someone expecting Clyde’s hard cider to taste like a modern canned hard cider may be surprised. \nThis is closer to an older cider-making tradition. \nWhat’s in the Hard Cider Cellar?\nThe hard cider cellar sits underneath the press building. \nThat’s where visitors can taste Clyde’s traditional hard ciders and where the product has been made for generations. \nAvailability changes throughout the season\, but Clyde’s 2026 lineup includes several recurring varieties. \nThe Original is the starting point. It’s dry\, without added fruit flavors competing with the oak character of the barrel. \nLucky Lion is also dry and crisp\, with a character Clyde’s says some drinkers compare to Scotch. \nBlackout goes even further in that direction. It’s Clyde’s most popular hard cider and wine flavor\, with strong oak notes that the mill describes as almost reminiscent of whiskey. \nThen things get fruitier. \nBoomerang combines apple and cranberry for a tart\, sweeter cider. \nGoodfella adds blackberry and lands on the sweeter end of the lineup. \nYellow Jacket combines apple and orange\, producing some sweetness with a citrus bite. \nCherry Bomb adds another fruit-driven option. \nBecause Clyde’s rotates its hard ciders\, individual varieties can change during the season. \nThe Apple Wine List Goes Much Further\nThe wine side of the operation offers even more variety. \nClyde’s currently lists 14 apple wines\, ranging from dry expressions of apple to much sweeter fruit combinations. \nApple Wine is the driest of the wine lineup. \nSpiced Apple uses mulling spices for a distinctly fall-oriented version. \nSpider Cider combines sweetness with pumpkin spices and can be warmed or used in a hot toddy. \nStrawberry Bliss is the sweetest wine in the lineup\, combining apple and strawberry. \nBlueberry Spinner combines apple and blueberry. \nApple Raspberry leans sweet but tart. \nCider House Blend combines apple\, orange and cranberry. \nSeveral of the hard cider varieties\, including Original\, Lucky Lion\, Blackout\, Boomerang\, Goodfella and Yellow Jacket\, are also produced as wines. \nThe distinction comes back to filtration. \nSame roots. \nDifferent finish. \nYes\, You Can Taste Them for Free\nClyde’s offers separate hard cider and wine tastings throughout its season. \nAnd the tastings are free. \nNo purchase is required and no reservation is necessary. \nVisitors can sample up to four hard ciders and up to four wines at their respective tasting locations. \nHard cider tastings take place in the cellar beneath the press building. \nWine tastings are held in the tasting room\, which has its own connection to the property’s history: the building is a converted grist mill once used to produce johnnycake meal. \nTastings are first-come\, first-served. \nCurrent tasting hours are: \nMonday–Saturday: 9 a.m.–6 p.m.\nSunday: 10 a.m.–6 p.m. \nEveryone participating in a tasting must show a valid ID\, regardless of age or appearance. Clyde’s does not accept expired IDs or photographs of identification. \nConnecticut alcohol rules also mean Clyde’s cannot sell its hard cider or wine before 10 a.m. on Sundays. \nA Few Clyde’s Flavors to Know Before You Taste\nIf you don’t know where to start\, the tasting bottles are generally arranged from driest to sweetest\, and the staff can help narrow the choices. \nFor something dry: Original or Apple Wine. \nFor strong oak character: Blackout. \nFor dry and crisp: Lucky Lion. \nFor tart cranberry: Boomerang. \nFor something sweeter: Goodfella. \nFor fall spice: Spiced Apple or Spider Cider. \nFor very sweet fruit: Strawberry Bliss or Blueberry Spinner. \nOne warning for anyone accustomed to mass-market hard cider: remember the alcohol content. \nAt 12 to 14 percent ABV\, Clyde’s hard cider is much closer to wine strength than a typical bottle or can of commercial cider. \nCan You Bring Back a Clyde’s Growler?\nYes. \nClyde’s sells 64-ounce growlers of hard cider and offers growler refills. \nThere are a couple of important rules. \nClyde’s refills growlers rather than exchanging them\, so customers should clean their growler before bringing it back. The mill can only refill glass growlers that have a stamped or imprinted 64-ounce measurement. \nWine cannot be used for growler fills. \nThe refill program is for hard cider. \nHard cider should also be kept cool after purchase. Clyde’s recommends refrigeration. \nThere’s More Than Cider\nThe tasting room also contains Clyde’s gift shop\, with merchandise and locally made products that can include handmade earrings\, postcards and art prints. \nElsewhere at the mill\, visitors can browse honey produced by local beekeepers\, jarred foods\, family-made candied apples\, baked goods and other seasonal products. \nThat makes it possible to spend considerably more time at Clyde’s than simply buying a gallon of cider and heading home. \nWatch the press. \nGet cider and donuts. \nExplore the store. \nGo downstairs for a hard cider tasting. \nVisit the wine tasting room. \nBrowse the gift shop. \nIt’s effectively several different experiences spread across the historic property. \nIs B.F. Clyde’s Cider Mill Good for Kids?\nYes. \nClyde’s welcomes children of all ages. \nThe working mill is also an opportunity to show kids a piece of machinery doing the job it was actually designed to do more than a century ago. \nThere is no alcohol involved in the regular sweet cider\, and the bakery\, cider and mill demonstration make Clyde’s an easy family fall stop. \nJust don’t confuse the two kinds of cider. \nThe traditional hard cider and apple wines are 12 to 14 percent alcohol and are strictly for adults 21 and older. \nCan You Pick Apples at Clyde’s?\nNo. \nThis is one of the most useful things to know before making the trip. \nB.F. Clyde’s is a cider mill\, not a pick-your-own orchard. \nThe mill purchases apples from small orchards and uses them to produce its cider. \nIf apple picking is part of your fall plans\, you’ll need to visit an orchard separately. \nCan You Bring a Dog?\nYes\, with restrictions. \nLeashed pets are permitted on the grounds. \nThey aren’t allowed inside the buildings or on the porch\, and visitors need to bring whatever they need to clean up after their pets. \nParking Can Be the Hardest Part of a Fall Visit\nClyde’s popularity comes with one predictable problem. \nIt gets busy. \nThe main parking lot can fill during peak periods\, particularly on fall weekends. \nClyde’s asks visitors to try the main lot first and to respect posted no-parking areas and neighboring properties if parking along nearby roads. \nAn auxiliary lot is available at 49 North Stonington Road. It’s approximately four-tenths of a mile from the mill\, so visitors using it should expect a walk. \nIf your schedule is flexible\, a weekday visit can make the entire experience easier. \nIf you’re coming specifically to see the press operate\, Tuesday or Thursday morning offers the combination of a weekday visit and a scheduled pressing window. \nClyde’s Isn’t a Museum\, and That’s the Point\nThere are plenty of places where historic machinery survives behind ropes. \nClyde’s is different. \nBenjamin Clyde started making cider in 1881. \nHe acquired his own mill in the 1890s. \nThe equipment installed in 1898 survived the arrival of hydraulic presses\, mass food production\, supermarkets\, interstate highways and more than a century of changes in how Americans buy their food. \nThe family survived with it. \nToday\, fourth\, fifth and sixth generations are involved in the operation. \nEvery September\, the doors open again. \nApples arrive. \nThe steam-powered machinery starts moving. \nFresh cider begins flowing. \nAnd people line up for cider donuts. \nThat’s why B.F. Clyde’s Cider Mill is more than another place to add to a Connecticut fall checklist. It’s a piece of New England’s agricultural and industrial history that never stopped doing its job. \n2026 Visitor Guide\nAttraction: B.F. Clyde’s Cider Mill\n2026 Season Opening: September 1\, 2026\nCurrent Hours: 9 a.m.–6 p.m.\, seven days a week\nLocation: 129 North Stonington Road\, Mystic\, CT 06355\nAdmission: Free\nChildren: Welcome\nPets: Leashed pets allowed on the grounds; not inside buildings or on the porch\nApple Picking: No\nSweet Cider: Available\nCider Donuts and Baked Goods: Available\nHard Cider: Available for adults 21+\nApple Wine: Available for adults 21+\nAlcohol Content: Hard cider and wine are generally 12–14% ABV\nTastings: Free; no reservation required\nHard Cider Tastings: Cellar beneath the press building\nWine Tastings: Tasting room\nTasting Hours: Monday–Saturday\, 9 a.m.–6 p.m.; Sunday\, 10 a.m.–6 p.m.\nTypical Pressing Schedule: Tuesday\, Thursday\, Saturday and Sunday\, 10 a.m.–noon\nParking: Main lot plus auxiliary parking at 49 North Stonington Road\nThanksgiving: Closed\nShipping: Not available\nPreorders/Call-Ahead Orders: Not available \nHard Cider Menu\nAmerican Society of Mechanical Engineers History \nMore information is available at the Event Website link below. \n  \n  \n  \n  \nFeatured image is an artistic representation inspired by the event and may not depict the actual people\, location\, or activities shown.
URL:https://thectbeacon.com/event/b-f-clydes-cider-mill-2026-complete-guide/2026-12-27/
LOCATION:B.F. Clyde’s Cider Mill\, 129 North Stonington Road\, Mystic\, 06355\, United States
CATEGORIES:B.F. Clyde's Cider Mill
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/09/BF-Clydes-Cider-Mill-2026-Complete-Guide.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261227T110000
DTEND;TZID=America/New_York:20261227T170000
DTSTAMP:20260705T020852Z
CREATED:20260510T162306Z
LAST-MODIFIED:20260705T020852Z
UID:10000585-1798369200-1798390800@thectbeacon.com
SUMMARY:Brickwrecks: Sunken Ships in LEGO Bricks
DESCRIPTION:Brickwrecks: Sunken Ships in LEGO Bricks drops visitors into centuries of maritime mystery and disaster at Mystic Seaport Museum.. The internationally touring exhibition combines massive LEGO® ship recreations with real maritime history\, creating an experience that feels part museum exhibit\, part interactive adventure. As the first American stop for the exhibition\, Mystic Seaport becomes the latest host for a showcase that has previously appeared at major maritime museums in Europe and Australia. \nThe exhibit features eleven detailed LEGO® models recreating famous shipwrecks and maritime disasters spanning thousands of years\, including the Titanic\, the Vasa\, Franklin’s Arctic expedition ships Terror and Erebus\, and the ancient Uluburun trading vessel. Created in partnership with LEGO® Certified Professional Ryan “The Brickman” McNaught\, the displays combine historical storytelling with surprisingly intricate engineering and visual detail. Some models even include cross-section cutaways revealing what happened beneath the waterline. \nInteractive experiences throughout the exhibit invite visitors to test survival scenarios\, operate a remote underwater vehicle\, experiment with ship stability\, and build LEGO® creations of their own. Alongside the models are replica artifacts\, archaeological tools\, and multimedia displays exploring how modern researchers investigate shipwrecks and what those discoveries reveal about trade\, exploration\, disaster\, and human history. The result is an exhibit that works equally well for families\, history buffs\, LEGO® fans\, and anyone who still secretly wants to touch every museum display. \n 
URL:https://thectbeacon.com/event/brickwrecks-sunken-ships-in-lego-bricks-3/2026-12-27/
LOCATION:Mystic Seaport\, 75 Greenmanville Ave\, Mystic\, CT\, \,06355-1946\,\, United States
CATEGORIES:Mystic Seaport
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/05/Brickwrecks-Sunked-Ships-in-Lego-Bricks.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261228T090000
DTEND;TZID=America/New_York:20261228T180000
DTSTAMP:20260901T212201Z
CREATED:20260901T212201Z
LAST-MODIFIED:20260901T212201Z
UID:10007421-1798448400-1798480800@thectbeacon.com
SUMMARY:B.F. Clyde’s Cider Mill 2026: Complete Guide
DESCRIPTION:B.F. Clyde’s Cider Mill is now open for the 2026 season\, beginning another fall of fresh-pressed sweet cider\, cider donuts\, traditional hard cider\, apple wine and one of the most unusual pieces of working history in Connecticut. \nThe family-owned Old Mystic landmark opened for the season September 1 and is currently scheduled to operate seven days a week from 9 a.m. to 6 p.m. at 129 North Stonington Road. \nBut calling Clyde’s a cider shop doesn’t quite explain why generations of families make a trip here every fall. \nThe mill has been family-owned since 1881. Fourth\, fifth and sixth generations of the family still work in the business. Apples are still crushed and pressed using historic machinery powered by steam. Visitors can watch the machinery operate\, descend into the cellar for traditional hard cider tastings\, sample apple wines in a converted grist mill and leave with a bag of cider donuts. \nClyde’s calls itself the oldest steam-powered cider mill in the United States. \nMore precisely\, it is the last operating steam-powered cider mill in the country\, according to the mill\, and its historic cider-making machinery has been recognized by the American Society of Mechanical Engineers as a National Historic Mechanical Engineering Landmark. \nIt isn’t a reproduction of an old cider mill. \nIt’s the real thing. \nA Mystic Fall Tradition Since 1881\nThe story begins with Benjamin F. Clyde. \nIn 1881\, Clyde began producing cider from apples he had pressed at other local mills. He eventually rented a press before purchasing his own mill in 1897. \nThe equipment that followed would become the heart of the operation visitors still come to see. \nClyde purchased a screw press manufactured by Boomer & Boschert of Syracuse\, New York. The company also supplied the apple grater\, elevator and cider pump\, along with plans for the mill building. \nThe machinery was installed in 1898. \nAt the time\, cider mills were hardly unusual in rural America. \nThey served much the same role for apple growers that grist mills did for farmers growing grain. Orchards could bring surplus apples to a centrally located mill\, where the fruit could be processed and pressed into juice. Some of that juice could then be fermented into hard cider. \nMost of those community mills disappeared. \nClyde’s didn’t. \nThe Steam-Powered Mill Is Still Working\nThat’s what makes a visit different from touring a preserved historic building. \nThe machinery still has a job. \nApples enter the cider-making system and are elevated to a grinder\, where they’re reduced to pulp. That pulp is prepared for pressing\, and the historic screw press applies the tremendous pressure needed to extract the juice. \nThe technology was impressive for its era. \nAccording to the American Society of Mechanical Engineers\, the all-steel screw press could apply pressure at three speeds and represented one of the last generations of screw presses before hydraulic presses became widespread during the 20th century. \nASME designated B.F. Clyde’s Cider Mill a National Historic Mechanical Engineering Landmark in 1994\, recognizing the machinery as a rare survivor of an industry that was once common throughout America’s apple-growing regions. \nMore than a century after the equipment was installed\, Clyde’s still uses the mill to make cider. \nWhen Can You Watch Clyde’s Press Cider?\nVisitors don’t have to settle for looking at the machinery. \nClyde’s runs it during the season. \nThe mill’s typical pressing schedule is: \nTuesday and Thursday: 10 a.m.–noon\nSaturday and Sunday: 10 a.m.–noon \nThe schedule can vary because Clyde’s presses according to production needs\, so the machinery isn’t guaranteed to be running continuously throughout those periods. \nEven when the press isn’t operating\, visitors are welcome to look inside the historic press building. \nFor anyone specifically interested in seeing the steam-powered machinery at work\, a pressing morning is the best time to plan a visit. \nHow Clyde’s Makes Sweet Cider\nFresh sweet cider is the product that started everything. \nClyde’s purchases its apples from small orchards rather than operating a pick-your-own orchard of its own. The apples are processed at the mill and pressed into cider using the historic equipment. \nThe finished sweet cider is flash pasteurized on the property. \nVisitors can buy cider to take home or drink it while visiting\, and seasonal cider drinks have become part of the experience alongside the mill’s baked goods. \nThat combination has helped turn what was originally a working agricultural business into a fall destination. \nYou can come to learn how a 19th-century cider press works. \nYou can also come because you want cider and a donut. \nNeither is the wrong reason. \nAbout Those Clyde’s Cider Donuts\nFor plenty of visitors\, the steam engine has competition. \nClyde’s cider donuts have become almost as closely associated with the mill as the cider itself. \nThe store sells its well-known cider donuts along with other baked goods and seasonal treats. The selection can vary\, but the broader shop also carries jarred products\, honey from local beekeepers\, candied apples made by the family and other locally produced goods. \nIt’s part bakery\, part country store and part historic attraction. \nAnd on a busy fall weekend\, the line is evidence that plenty of people know exactly what they came for. \nThen There Is the Cider Downstairs\nThe word “cider” gets considerably more complicated at Clyde’s. \nSweet cider is only part of the story. \nClyde’s also makes traditional hard cider using a process very different from the sweeter\, carbonated canned ciders that have become common in supermarkets and bars. \nThe hard cider begins with apple juice and ferments before aging in oak whiskey barrels. \nThe process from juice to finished hard cider typically takes about a year. \nAfter fermentation and aging\, the hard cider receives relatively little filtration before being sold. That preserves more of the raw\, oaky character produced by the barrel. \nThe result is considerably stronger than many commercial hard ciders. \nClyde’s hard ciders and apple wines generally contain 12 to 14 percent alcohol. \nHard Cider vs. Apple Wine: What’s the Difference?\nThis is one of the more interesting parts of Clyde’s operation because the two products begin in essentially the same place. \nBoth the hard cider and apple wine start as fermented apple juice aged in oak whiskey barrels. \nWhat happens afterward separates them. \nClyde’s hard cider is only lightly filtered to remove sediment. That leaves it with a bolder flavor\, more pronounced oak character and more bite. \nThe apple wine receives considerably more filtration. \nThat additional processing produces a smoother\, somewhat sweeter product that is also shelf stable before opening. \nSo someone expecting Clyde’s hard cider to taste like a modern canned hard cider may be surprised. \nThis is closer to an older cider-making tradition. \nWhat’s in the Hard Cider Cellar?\nThe hard cider cellar sits underneath the press building. \nThat’s where visitors can taste Clyde’s traditional hard ciders and where the product has been made for generations. \nAvailability changes throughout the season\, but Clyde’s 2026 lineup includes several recurring varieties. \nThe Original is the starting point. It’s dry\, without added fruit flavors competing with the oak character of the barrel. \nLucky Lion is also dry and crisp\, with a character Clyde’s says some drinkers compare to Scotch. \nBlackout goes even further in that direction. It’s Clyde’s most popular hard cider and wine flavor\, with strong oak notes that the mill describes as almost reminiscent of whiskey. \nThen things get fruitier. \nBoomerang combines apple and cranberry for a tart\, sweeter cider. \nGoodfella adds blackberry and lands on the sweeter end of the lineup. \nYellow Jacket combines apple and orange\, producing some sweetness with a citrus bite. \nCherry Bomb adds another fruit-driven option. \nBecause Clyde’s rotates its hard ciders\, individual varieties can change during the season. \nThe Apple Wine List Goes Much Further\nThe wine side of the operation offers even more variety. \nClyde’s currently lists 14 apple wines\, ranging from dry expressions of apple to much sweeter fruit combinations. \nApple Wine is the driest of the wine lineup. \nSpiced Apple uses mulling spices for a distinctly fall-oriented version. \nSpider Cider combines sweetness with pumpkin spices and can be warmed or used in a hot toddy. \nStrawberry Bliss is the sweetest wine in the lineup\, combining apple and strawberry. \nBlueberry Spinner combines apple and blueberry. \nApple Raspberry leans sweet but tart. \nCider House Blend combines apple\, orange and cranberry. \nSeveral of the hard cider varieties\, including Original\, Lucky Lion\, Blackout\, Boomerang\, Goodfella and Yellow Jacket\, are also produced as wines. \nThe distinction comes back to filtration. \nSame roots. \nDifferent finish. \nYes\, You Can Taste Them for Free\nClyde’s offers separate hard cider and wine tastings throughout its season. \nAnd the tastings are free. \nNo purchase is required and no reservation is necessary. \nVisitors can sample up to four hard ciders and up to four wines at their respective tasting locations. \nHard cider tastings take place in the cellar beneath the press building. \nWine tastings are held in the tasting room\, which has its own connection to the property’s history: the building is a converted grist mill once used to produce johnnycake meal. \nTastings are first-come\, first-served. \nCurrent tasting hours are: \nMonday–Saturday: 9 a.m.–6 p.m.\nSunday: 10 a.m.–6 p.m. \nEveryone participating in a tasting must show a valid ID\, regardless of age or appearance. Clyde’s does not accept expired IDs or photographs of identification. \nConnecticut alcohol rules also mean Clyde’s cannot sell its hard cider or wine before 10 a.m. on Sundays. \nA Few Clyde’s Flavors to Know Before You Taste\nIf you don’t know where to start\, the tasting bottles are generally arranged from driest to sweetest\, and the staff can help narrow the choices. \nFor something dry: Original or Apple Wine. \nFor strong oak character: Blackout. \nFor dry and crisp: Lucky Lion. \nFor tart cranberry: Boomerang. \nFor something sweeter: Goodfella. \nFor fall spice: Spiced Apple or Spider Cider. \nFor very sweet fruit: Strawberry Bliss or Blueberry Spinner. \nOne warning for anyone accustomed to mass-market hard cider: remember the alcohol content. \nAt 12 to 14 percent ABV\, Clyde’s hard cider is much closer to wine strength than a typical bottle or can of commercial cider. \nCan You Bring Back a Clyde’s Growler?\nYes. \nClyde’s sells 64-ounce growlers of hard cider and offers growler refills. \nThere are a couple of important rules. \nClyde’s refills growlers rather than exchanging them\, so customers should clean their growler before bringing it back. The mill can only refill glass growlers that have a stamped or imprinted 64-ounce measurement. \nWine cannot be used for growler fills. \nThe refill program is for hard cider. \nHard cider should also be kept cool after purchase. Clyde’s recommends refrigeration. \nThere’s More Than Cider\nThe tasting room also contains Clyde’s gift shop\, with merchandise and locally made products that can include handmade earrings\, postcards and art prints. \nElsewhere at the mill\, visitors can browse honey produced by local beekeepers\, jarred foods\, family-made candied apples\, baked goods and other seasonal products. \nThat makes it possible to spend considerably more time at Clyde’s than simply buying a gallon of cider and heading home. \nWatch the press. \nGet cider and donuts. \nExplore the store. \nGo downstairs for a hard cider tasting. \nVisit the wine tasting room. \nBrowse the gift shop. \nIt’s effectively several different experiences spread across the historic property. \nIs B.F. Clyde’s Cider Mill Good for Kids?\nYes. \nClyde’s welcomes children of all ages. \nThe working mill is also an opportunity to show kids a piece of machinery doing the job it was actually designed to do more than a century ago. \nThere is no alcohol involved in the regular sweet cider\, and the bakery\, cider and mill demonstration make Clyde’s an easy family fall stop. \nJust don’t confuse the two kinds of cider. \nThe traditional hard cider and apple wines are 12 to 14 percent alcohol and are strictly for adults 21 and older. \nCan You Pick Apples at Clyde’s?\nNo. \nThis is one of the most useful things to know before making the trip. \nB.F. Clyde’s is a cider mill\, not a pick-your-own orchard. \nThe mill purchases apples from small orchards and uses them to produce its cider. \nIf apple picking is part of your fall plans\, you’ll need to visit an orchard separately. \nCan You Bring a Dog?\nYes\, with restrictions. \nLeashed pets are permitted on the grounds. \nThey aren’t allowed inside the buildings or on the porch\, and visitors need to bring whatever they need to clean up after their pets. \nParking Can Be the Hardest Part of a Fall Visit\nClyde’s popularity comes with one predictable problem. \nIt gets busy. \nThe main parking lot can fill during peak periods\, particularly on fall weekends. \nClyde’s asks visitors to try the main lot first and to respect posted no-parking areas and neighboring properties if parking along nearby roads. \nAn auxiliary lot is available at 49 North Stonington Road. It’s approximately four-tenths of a mile from the mill\, so visitors using it should expect a walk. \nIf your schedule is flexible\, a weekday visit can make the entire experience easier. \nIf you’re coming specifically to see the press operate\, Tuesday or Thursday morning offers the combination of a weekday visit and a scheduled pressing window. \nClyde’s Isn’t a Museum\, and That’s the Point\nThere are plenty of places where historic machinery survives behind ropes. \nClyde’s is different. \nBenjamin Clyde started making cider in 1881. \nHe acquired his own mill in the 1890s. \nThe equipment installed in 1898 survived the arrival of hydraulic presses\, mass food production\, supermarkets\, interstate highways and more than a century of changes in how Americans buy their food. \nThe family survived with it. \nToday\, fourth\, fifth and sixth generations are involved in the operation. \nEvery September\, the doors open again. \nApples arrive. \nThe steam-powered machinery starts moving. \nFresh cider begins flowing. \nAnd people line up for cider donuts. \nThat’s why B.F. Clyde’s Cider Mill is more than another place to add to a Connecticut fall checklist. It’s a piece of New England’s agricultural and industrial history that never stopped doing its job. \n2026 Visitor Guide\nAttraction: B.F. Clyde’s Cider Mill\n2026 Season Opening: September 1\, 2026\nCurrent Hours: 9 a.m.–6 p.m.\, seven days a week\nLocation: 129 North Stonington Road\, Mystic\, CT 06355\nAdmission: Free\nChildren: Welcome\nPets: Leashed pets allowed on the grounds; not inside buildings or on the porch\nApple Picking: No\nSweet Cider: Available\nCider Donuts and Baked Goods: Available\nHard Cider: Available for adults 21+\nApple Wine: Available for adults 21+\nAlcohol Content: Hard cider and wine are generally 12–14% ABV\nTastings: Free; no reservation required\nHard Cider Tastings: Cellar beneath the press building\nWine Tastings: Tasting room\nTasting Hours: Monday–Saturday\, 9 a.m.–6 p.m.; Sunday\, 10 a.m.–6 p.m.\nTypical Pressing Schedule: Tuesday\, Thursday\, Saturday and Sunday\, 10 a.m.–noon\nParking: Main lot plus auxiliary parking at 49 North Stonington Road\nThanksgiving: Closed\nShipping: Not available\nPreorders/Call-Ahead Orders: Not available \nHard Cider Menu\nAmerican Society of Mechanical Engineers History \nMore information is available at the Event Website link below. \n  \n  \n  \n  \nFeatured image is an artistic representation inspired by the event and may not depict the actual people\, location\, or activities shown.
URL:https://thectbeacon.com/event/b-f-clydes-cider-mill-2026-complete-guide/2026-12-28/
LOCATION:B.F. Clyde’s Cider Mill\, 129 North Stonington Road\, Mystic\, 06355\, United States
CATEGORIES:B.F. Clyde's Cider Mill
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/09/BF-Clydes-Cider-Mill-2026-Complete-Guide.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261228T110000
DTEND;TZID=America/New_York:20261228T170000
DTSTAMP:20260705T020852Z
CREATED:20260510T162306Z
LAST-MODIFIED:20260705T020852Z
UID:10000586-1798455600-1798477200@thectbeacon.com
SUMMARY:Brickwrecks: Sunken Ships in LEGO Bricks
DESCRIPTION:Brickwrecks: Sunken Ships in LEGO Bricks drops visitors into centuries of maritime mystery and disaster at Mystic Seaport Museum.. The internationally touring exhibition combines massive LEGO® ship recreations with real maritime history\, creating an experience that feels part museum exhibit\, part interactive adventure. As the first American stop for the exhibition\, Mystic Seaport becomes the latest host for a showcase that has previously appeared at major maritime museums in Europe and Australia. \nThe exhibit features eleven detailed LEGO® models recreating famous shipwrecks and maritime disasters spanning thousands of years\, including the Titanic\, the Vasa\, Franklin’s Arctic expedition ships Terror and Erebus\, and the ancient Uluburun trading vessel. Created in partnership with LEGO® Certified Professional Ryan “The Brickman” McNaught\, the displays combine historical storytelling with surprisingly intricate engineering and visual detail. Some models even include cross-section cutaways revealing what happened beneath the waterline. \nInteractive experiences throughout the exhibit invite visitors to test survival scenarios\, operate a remote underwater vehicle\, experiment with ship stability\, and build LEGO® creations of their own. Alongside the models are replica artifacts\, archaeological tools\, and multimedia displays exploring how modern researchers investigate shipwrecks and what those discoveries reveal about trade\, exploration\, disaster\, and human history. The result is an exhibit that works equally well for families\, history buffs\, LEGO® fans\, and anyone who still secretly wants to touch every museum display. \n 
URL:https://thectbeacon.com/event/brickwrecks-sunken-ships-in-lego-bricks-3/2026-12-28/
LOCATION:Mystic Seaport\, 75 Greenmanville Ave\, Mystic\, CT\, \,06355-1946\,\, United States
CATEGORIES:Mystic Seaport
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/05/Brickwrecks-Sunked-Ships-in-Lego-Bricks.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261228T160000
DTEND;TZID=America/New_York:20261228T210000
DTSTAMP:20260705T023526Z
CREATED:20260609T022239Z
LAST-MODIFIED:20260705T023526Z
UID:10005391-1798473600-1798491600@thectbeacon.com
SUMMARY:Dock 9 Family Mondays
DESCRIPTION:Dock 9 Family Mondays offers an affordable way for families to enjoy a night out together in Stonington with food specials\, games\, and drink discounts throughout the evening. Held every Monday from 4 p.m. until close\, the weekly promotion is designed to give parents and kids a reason to gather around the table and spend time together after the start of a busy week. \nThe centerpiece of the promotion is a kids-eat-free offer\, allowing one free kids meal with each adult entrée purchased\, with a maximum of three complimentary meals per family. Children can choose from a menu that includes favorites such as cheeseburgers\, grilled cheese\, pasta\, chicken tenders\, quesadillas\, and mozzarella sticks. Open darts are available all night\, adding a fun activity for guests of all ages. \nFamily Mondays is ideal for parents looking for a casual weeknight dinner option that won’t break the budget. Adults can also take advantage of happy hour specials featuring discounted house wine and draft beers while kids enjoy a meal and some friendly competition around the dartboards. \nAdditional Details\n\nLocation: Dock 9\nAddress: u Stonington\, CT\nSchedule: Every Monday\nTime: 4 p.m. to close\n\nKids Eat Free \n\nOne free kids meal with each adult entrée purchased\nMaximum of three free kids meals per family\n\nKids Menu \n\nCheeseburger\nGrilled Cheese\nPasta\nChicken Tenders\nQuesadilla\nMozzarella Sticks\n\nActivities \n\nOpen darts all night\n\nHappy Hour Specials \n\n$5 House Wine\n$2 Off All Drafts\nFamily-friendly weekly dining promotion\nFood and drink specials subject to change by the venue
URL:https://thectbeacon.com/event/dock-9-family-mondays/2026-12-28/
LOCATION:Dock 9\, 22 Bayview Avenue\, Suite 49\, Stonington\, CT\, 06378\, United States
CATEGORIES:Dock 9
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/06/Dock-9-Family-Mondays-from-4pm-to-close-in-the-Velvet-Mill-Stonington.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261228T170000
DTEND;TZID=America/New_York:20261228T220000
DTSTAMP:20260603T224938Z
CREATED:20260602T005710Z
LAST-MODIFIED:20260603T224938Z
UID:10004397-1798477200-1798495200@thectbeacon.com
SUMMARY:Martini Monday at Milestone
DESCRIPTION:Raise your glass. Monday is once again here\, but thanks to Martini Monday at Milestone restaurant in downtown Mystic\, there’s something to celebrate. Every Monday evening from 5 p.m. to closing\, Milestone is offering house-made martinis for $10. Come in and explore our ever-changing selection of specialty martinis in a casual neighborhood setting. \nCurrently\, we are featuring Espresso Martinis\, Lemon Drop Martinis\, Dirty Martinis\, Cosmopolitans\, and other classic and seasonal favorites. Whether it’s your after-work gathering with friends\, a casual date night\, or you just want a night off from cooking at home\, stop by Milestone on Monday and skip the wait until the weekend to enjoy an artisanal cocktail. And don’t forget about industry night! As part of Milestone’s weekly industry night promotion\, restaurant and hospitality professionals receive a discount on their entire bill. Come enjoy discounted drinks\, delicious food and friendly company on Monday nights at Milestone. \n 
URL:https://thectbeacon.com/event/martini-monday-at-milestone/2026-12-28/
LOCATION:Milestone\, 12 Water Street\, Mystic\, CT\, 06355\, United States
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/06/Martini-Mondays-at-Milestone-5pm-to-10-pm.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261229T090000
DTEND;TZID=America/New_York:20261229T180000
DTSTAMP:20260901T212201Z
CREATED:20260901T212201Z
LAST-MODIFIED:20260901T212201Z
UID:10007422-1798534800-1798567200@thectbeacon.com
SUMMARY:B.F. Clyde’s Cider Mill 2026: Complete Guide
DESCRIPTION:B.F. Clyde’s Cider Mill is now open for the 2026 season\, beginning another fall of fresh-pressed sweet cider\, cider donuts\, traditional hard cider\, apple wine and one of the most unusual pieces of working history in Connecticut. \nThe family-owned Old Mystic landmark opened for the season September 1 and is currently scheduled to operate seven days a week from 9 a.m. to 6 p.m. at 129 North Stonington Road. \nBut calling Clyde’s a cider shop doesn’t quite explain why generations of families make a trip here every fall. \nThe mill has been family-owned since 1881. Fourth\, fifth and sixth generations of the family still work in the business. Apples are still crushed and pressed using historic machinery powered by steam. Visitors can watch the machinery operate\, descend into the cellar for traditional hard cider tastings\, sample apple wines in a converted grist mill and leave with a bag of cider donuts. \nClyde’s calls itself the oldest steam-powered cider mill in the United States. \nMore precisely\, it is the last operating steam-powered cider mill in the country\, according to the mill\, and its historic cider-making machinery has been recognized by the American Society of Mechanical Engineers as a National Historic Mechanical Engineering Landmark. \nIt isn’t a reproduction of an old cider mill. \nIt’s the real thing. \nA Mystic Fall Tradition Since 1881\nThe story begins with Benjamin F. Clyde. \nIn 1881\, Clyde began producing cider from apples he had pressed at other local mills. He eventually rented a press before purchasing his own mill in 1897. \nThe equipment that followed would become the heart of the operation visitors still come to see. \nClyde purchased a screw press manufactured by Boomer & Boschert of Syracuse\, New York. The company also supplied the apple grater\, elevator and cider pump\, along with plans for the mill building. \nThe machinery was installed in 1898. \nAt the time\, cider mills were hardly unusual in rural America. \nThey served much the same role for apple growers that grist mills did for farmers growing grain. Orchards could bring surplus apples to a centrally located mill\, where the fruit could be processed and pressed into juice. Some of that juice could then be fermented into hard cider. \nMost of those community mills disappeared. \nClyde’s didn’t. \nThe Steam-Powered Mill Is Still Working\nThat’s what makes a visit different from touring a preserved historic building. \nThe machinery still has a job. \nApples enter the cider-making system and are elevated to a grinder\, where they’re reduced to pulp. That pulp is prepared for pressing\, and the historic screw press applies the tremendous pressure needed to extract the juice. \nThe technology was impressive for its era. \nAccording to the American Society of Mechanical Engineers\, the all-steel screw press could apply pressure at three speeds and represented one of the last generations of screw presses before hydraulic presses became widespread during the 20th century. \nASME designated B.F. Clyde’s Cider Mill a National Historic Mechanical Engineering Landmark in 1994\, recognizing the machinery as a rare survivor of an industry that was once common throughout America’s apple-growing regions. \nMore than a century after the equipment was installed\, Clyde’s still uses the mill to make cider. \nWhen Can You Watch Clyde’s Press Cider?\nVisitors don’t have to settle for looking at the machinery. \nClyde’s runs it during the season. \nThe mill’s typical pressing schedule is: \nTuesday and Thursday: 10 a.m.–noon\nSaturday and Sunday: 10 a.m.–noon \nThe schedule can vary because Clyde’s presses according to production needs\, so the machinery isn’t guaranteed to be running continuously throughout those periods. \nEven when the press isn’t operating\, visitors are welcome to look inside the historic press building. \nFor anyone specifically interested in seeing the steam-powered machinery at work\, a pressing morning is the best time to plan a visit. \nHow Clyde’s Makes Sweet Cider\nFresh sweet cider is the product that started everything. \nClyde’s purchases its apples from small orchards rather than operating a pick-your-own orchard of its own. The apples are processed at the mill and pressed into cider using the historic equipment. \nThe finished sweet cider is flash pasteurized on the property. \nVisitors can buy cider to take home or drink it while visiting\, and seasonal cider drinks have become part of the experience alongside the mill’s baked goods. \nThat combination has helped turn what was originally a working agricultural business into a fall destination. \nYou can come to learn how a 19th-century cider press works. \nYou can also come because you want cider and a donut. \nNeither is the wrong reason. \nAbout Those Clyde’s Cider Donuts\nFor plenty of visitors\, the steam engine has competition. \nClyde’s cider donuts have become almost as closely associated with the mill as the cider itself. \nThe store sells its well-known cider donuts along with other baked goods and seasonal treats. The selection can vary\, but the broader shop also carries jarred products\, honey from local beekeepers\, candied apples made by the family and other locally produced goods. \nIt’s part bakery\, part country store and part historic attraction. \nAnd on a busy fall weekend\, the line is evidence that plenty of people know exactly what they came for. \nThen There Is the Cider Downstairs\nThe word “cider” gets considerably more complicated at Clyde’s. \nSweet cider is only part of the story. \nClyde’s also makes traditional hard cider using a process very different from the sweeter\, carbonated canned ciders that have become common in supermarkets and bars. \nThe hard cider begins with apple juice and ferments before aging in oak whiskey barrels. \nThe process from juice to finished hard cider typically takes about a year. \nAfter fermentation and aging\, the hard cider receives relatively little filtration before being sold. That preserves more of the raw\, oaky character produced by the barrel. \nThe result is considerably stronger than many commercial hard ciders. \nClyde’s hard ciders and apple wines generally contain 12 to 14 percent alcohol. \nHard Cider vs. Apple Wine: What’s the Difference?\nThis is one of the more interesting parts of Clyde’s operation because the two products begin in essentially the same place. \nBoth the hard cider and apple wine start as fermented apple juice aged in oak whiskey barrels. \nWhat happens afterward separates them. \nClyde’s hard cider is only lightly filtered to remove sediment. That leaves it with a bolder flavor\, more pronounced oak character and more bite. \nThe apple wine receives considerably more filtration. \nThat additional processing produces a smoother\, somewhat sweeter product that is also shelf stable before opening. \nSo someone expecting Clyde’s hard cider to taste like a modern canned hard cider may be surprised. \nThis is closer to an older cider-making tradition. \nWhat’s in the Hard Cider Cellar?\nThe hard cider cellar sits underneath the press building. \nThat’s where visitors can taste Clyde’s traditional hard ciders and where the product has been made for generations. \nAvailability changes throughout the season\, but Clyde’s 2026 lineup includes several recurring varieties. \nThe Original is the starting point. It’s dry\, without added fruit flavors competing with the oak character of the barrel. \nLucky Lion is also dry and crisp\, with a character Clyde’s says some drinkers compare to Scotch. \nBlackout goes even further in that direction. It’s Clyde’s most popular hard cider and wine flavor\, with strong oak notes that the mill describes as almost reminiscent of whiskey. \nThen things get fruitier. \nBoomerang combines apple and cranberry for a tart\, sweeter cider. \nGoodfella adds blackberry and lands on the sweeter end of the lineup. \nYellow Jacket combines apple and orange\, producing some sweetness with a citrus bite. \nCherry Bomb adds another fruit-driven option. \nBecause Clyde’s rotates its hard ciders\, individual varieties can change during the season. \nThe Apple Wine List Goes Much Further\nThe wine side of the operation offers even more variety. \nClyde’s currently lists 14 apple wines\, ranging from dry expressions of apple to much sweeter fruit combinations. \nApple Wine is the driest of the wine lineup. \nSpiced Apple uses mulling spices for a distinctly fall-oriented version. \nSpider Cider combines sweetness with pumpkin spices and can be warmed or used in a hot toddy. \nStrawberry Bliss is the sweetest wine in the lineup\, combining apple and strawberry. \nBlueberry Spinner combines apple and blueberry. \nApple Raspberry leans sweet but tart. \nCider House Blend combines apple\, orange and cranberry. \nSeveral of the hard cider varieties\, including Original\, Lucky Lion\, Blackout\, Boomerang\, Goodfella and Yellow Jacket\, are also produced as wines. \nThe distinction comes back to filtration. \nSame roots. \nDifferent finish. \nYes\, You Can Taste Them for Free\nClyde’s offers separate hard cider and wine tastings throughout its season. \nAnd the tastings are free. \nNo purchase is required and no reservation is necessary. \nVisitors can sample up to four hard ciders and up to four wines at their respective tasting locations. \nHard cider tastings take place in the cellar beneath the press building. \nWine tastings are held in the tasting room\, which has its own connection to the property’s history: the building is a converted grist mill once used to produce johnnycake meal. \nTastings are first-come\, first-served. \nCurrent tasting hours are: \nMonday–Saturday: 9 a.m.–6 p.m.\nSunday: 10 a.m.–6 p.m. \nEveryone participating in a tasting must show a valid ID\, regardless of age or appearance. Clyde’s does not accept expired IDs or photographs of identification. \nConnecticut alcohol rules also mean Clyde’s cannot sell its hard cider or wine before 10 a.m. on Sundays. \nA Few Clyde’s Flavors to Know Before You Taste\nIf you don’t know where to start\, the tasting bottles are generally arranged from driest to sweetest\, and the staff can help narrow the choices. \nFor something dry: Original or Apple Wine. \nFor strong oak character: Blackout. \nFor dry and crisp: Lucky Lion. \nFor tart cranberry: Boomerang. \nFor something sweeter: Goodfella. \nFor fall spice: Spiced Apple or Spider Cider. \nFor very sweet fruit: Strawberry Bliss or Blueberry Spinner. \nOne warning for anyone accustomed to mass-market hard cider: remember the alcohol content. \nAt 12 to 14 percent ABV\, Clyde’s hard cider is much closer to wine strength than a typical bottle or can of commercial cider. \nCan You Bring Back a Clyde’s Growler?\nYes. \nClyde’s sells 64-ounce growlers of hard cider and offers growler refills. \nThere are a couple of important rules. \nClyde’s refills growlers rather than exchanging them\, so customers should clean their growler before bringing it back. The mill can only refill glass growlers that have a stamped or imprinted 64-ounce measurement. \nWine cannot be used for growler fills. \nThe refill program is for hard cider. \nHard cider should also be kept cool after purchase. Clyde’s recommends refrigeration. \nThere’s More Than Cider\nThe tasting room also contains Clyde’s gift shop\, with merchandise and locally made products that can include handmade earrings\, postcards and art prints. \nElsewhere at the mill\, visitors can browse honey produced by local beekeepers\, jarred foods\, family-made candied apples\, baked goods and other seasonal products. \nThat makes it possible to spend considerably more time at Clyde’s than simply buying a gallon of cider and heading home. \nWatch the press. \nGet cider and donuts. \nExplore the store. \nGo downstairs for a hard cider tasting. \nVisit the wine tasting room. \nBrowse the gift shop. \nIt’s effectively several different experiences spread across the historic property. \nIs B.F. Clyde’s Cider Mill Good for Kids?\nYes. \nClyde’s welcomes children of all ages. \nThe working mill is also an opportunity to show kids a piece of machinery doing the job it was actually designed to do more than a century ago. \nThere is no alcohol involved in the regular sweet cider\, and the bakery\, cider and mill demonstration make Clyde’s an easy family fall stop. \nJust don’t confuse the two kinds of cider. \nThe traditional hard cider and apple wines are 12 to 14 percent alcohol and are strictly for adults 21 and older. \nCan You Pick Apples at Clyde’s?\nNo. \nThis is one of the most useful things to know before making the trip. \nB.F. Clyde’s is a cider mill\, not a pick-your-own orchard. \nThe mill purchases apples from small orchards and uses them to produce its cider. \nIf apple picking is part of your fall plans\, you’ll need to visit an orchard separately. \nCan You Bring a Dog?\nYes\, with restrictions. \nLeashed pets are permitted on the grounds. \nThey aren’t allowed inside the buildings or on the porch\, and visitors need to bring whatever they need to clean up after their pets. \nParking Can Be the Hardest Part of a Fall Visit\nClyde’s popularity comes with one predictable problem. \nIt gets busy. \nThe main parking lot can fill during peak periods\, particularly on fall weekends. \nClyde’s asks visitors to try the main lot first and to respect posted no-parking areas and neighboring properties if parking along nearby roads. \nAn auxiliary lot is available at 49 North Stonington Road. It’s approximately four-tenths of a mile from the mill\, so visitors using it should expect a walk. \nIf your schedule is flexible\, a weekday visit can make the entire experience easier. \nIf you’re coming specifically to see the press operate\, Tuesday or Thursday morning offers the combination of a weekday visit and a scheduled pressing window. \nClyde’s Isn’t a Museum\, and That’s the Point\nThere are plenty of places where historic machinery survives behind ropes. \nClyde’s is different. \nBenjamin Clyde started making cider in 1881. \nHe acquired his own mill in the 1890s. \nThe equipment installed in 1898 survived the arrival of hydraulic presses\, mass food production\, supermarkets\, interstate highways and more than a century of changes in how Americans buy their food. \nThe family survived with it. \nToday\, fourth\, fifth and sixth generations are involved in the operation. \nEvery September\, the doors open again. \nApples arrive. \nThe steam-powered machinery starts moving. \nFresh cider begins flowing. \nAnd people line up for cider donuts. \nThat’s why B.F. Clyde’s Cider Mill is more than another place to add to a Connecticut fall checklist. It’s a piece of New England’s agricultural and industrial history that never stopped doing its job. \n2026 Visitor Guide\nAttraction: B.F. Clyde’s Cider Mill\n2026 Season Opening: September 1\, 2026\nCurrent Hours: 9 a.m.–6 p.m.\, seven days a week\nLocation: 129 North Stonington Road\, Mystic\, CT 06355\nAdmission: Free\nChildren: Welcome\nPets: Leashed pets allowed on the grounds; not inside buildings or on the porch\nApple Picking: No\nSweet Cider: Available\nCider Donuts and Baked Goods: Available\nHard Cider: Available for adults 21+\nApple Wine: Available for adults 21+\nAlcohol Content: Hard cider and wine are generally 12–14% ABV\nTastings: Free; no reservation required\nHard Cider Tastings: Cellar beneath the press building\nWine Tastings: Tasting room\nTasting Hours: Monday–Saturday\, 9 a.m.–6 p.m.; Sunday\, 10 a.m.–6 p.m.\nTypical Pressing Schedule: Tuesday\, Thursday\, Saturday and Sunday\, 10 a.m.–noon\nParking: Main lot plus auxiliary parking at 49 North Stonington Road\nThanksgiving: Closed\nShipping: Not available\nPreorders/Call-Ahead Orders: Not available \nHard Cider Menu\nAmerican Society of Mechanical Engineers History \nMore information is available at the Event Website link below. \n  \n  \n  \n  \nFeatured image is an artistic representation inspired by the event and may not depict the actual people\, location\, or activities shown.
URL:https://thectbeacon.com/event/b-f-clydes-cider-mill-2026-complete-guide/2026-12-29/
LOCATION:B.F. Clyde’s Cider Mill\, 129 North Stonington Road\, Mystic\, 06355\, United States
CATEGORIES:B.F. Clyde's Cider Mill
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/09/BF-Clydes-Cider-Mill-2026-Complete-Guide.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261229T110000
DTEND;TZID=America/New_York:20261229T170000
DTSTAMP:20260705T020852Z
CREATED:20260510T162306Z
LAST-MODIFIED:20260705T020852Z
UID:10000587-1798542000-1798563600@thectbeacon.com
SUMMARY:Brickwrecks: Sunken Ships in LEGO Bricks
DESCRIPTION:Brickwrecks: Sunken Ships in LEGO Bricks drops visitors into centuries of maritime mystery and disaster at Mystic Seaport Museum.. The internationally touring exhibition combines massive LEGO® ship recreations with real maritime history\, creating an experience that feels part museum exhibit\, part interactive adventure. As the first American stop for the exhibition\, Mystic Seaport becomes the latest host for a showcase that has previously appeared at major maritime museums in Europe and Australia. \nThe exhibit features eleven detailed LEGO® models recreating famous shipwrecks and maritime disasters spanning thousands of years\, including the Titanic\, the Vasa\, Franklin’s Arctic expedition ships Terror and Erebus\, and the ancient Uluburun trading vessel. Created in partnership with LEGO® Certified Professional Ryan “The Brickman” McNaught\, the displays combine historical storytelling with surprisingly intricate engineering and visual detail. Some models even include cross-section cutaways revealing what happened beneath the waterline. \nInteractive experiences throughout the exhibit invite visitors to test survival scenarios\, operate a remote underwater vehicle\, experiment with ship stability\, and build LEGO® creations of their own. Alongside the models are replica artifacts\, archaeological tools\, and multimedia displays exploring how modern researchers investigate shipwrecks and what those discoveries reveal about trade\, exploration\, disaster\, and human history. The result is an exhibit that works equally well for families\, history buffs\, LEGO® fans\, and anyone who still secretly wants to touch every museum display. \n 
URL:https://thectbeacon.com/event/brickwrecks-sunken-ships-in-lego-bricks-3/2026-12-29/
LOCATION:Mystic Seaport\, 75 Greenmanville Ave\, Mystic\, CT\, \,06355-1946\,\, United States
CATEGORIES:Mystic Seaport
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/05/Brickwrecks-Sunked-Ships-in-Lego-Bricks.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261229T190000
DTEND;TZID=America/New_York:20261229T210000
DTSTAMP:20260602T004331Z
CREATED:20260602T004331Z
LAST-MODIFIED:20260602T004331Z
UID:10004137-1798570800-1798578000@thectbeacon.com
SUMMARY:Trivia Night at The Jealous Monk
DESCRIPTION:Trivia Night at The Jealous Monk hosts its own version of trivia every Tuesday called Opinionation. Opinionation is a survey-style game where knowledge is only about 1/10 as important as knowing what everyone else is thinking. This free game is played from 7 to 9 p.m. when teams come together to play fun survey questions and guess what every other player thinks. \nOpinionation is a trivia game like no other. Forget historical dates and useless trivia you’ll never remember. With Opinionation\, your team will have to determine the five most popular answers given by players to each question. Each round consists of two segments with several questions. There are also bonus and final rounds that can really change the game. This format allows for lots of giggles\, upsets\, and arguing among teammates. \nGroups of friends\, coworkers\, date night- you name it. Our trivia at The Jealous Monk is great for all ages and skill levels. So whether you’re an expert at trivia or you just enjoy the company\, try your skills at predicting the most popular answer while we keep you guessing. \n  \n 
URL:https://thectbeacon.com/event/trivia-night-at-the-jealous-monk/2026-12-29/
LOCATION:Jealous Monk\, 27 Coogan Blvd\, Mystic\, 06355\, United States
CATEGORIES:Jealous Monk
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/06/Trivia-Night-at-the-Jealous-Monk-Tuesdays-7-pm-to-9-pm.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261229T190000
DTEND;TZID=America/New_York:20261229T213000
DTSTAMP:20260531T170134Z
CREATED:20260531T033610Z
LAST-MODIFIED:20260531T170134Z
UID:10003138-1798570800-1798579800@thectbeacon.com
SUMMARY:Trivia at C.C. O'Brien's
DESCRIPTION:Friendly competition\, giggles\, and bragging rights come to Pawcatuck every Tuesday night at Trivia at C.C. O’Brien’s. From 7-9: 30 p.m.\, teams of 1-6 players gather to challenge themselves on a wide range of categories. With food\, drinks\, and great company around every question\, players of all knowledge levels are sure to enjoy the experience. \nTrivia at C.C. O’Brien’s provides players with an evening full of music\, trivia questions\, and prizes for the top 3 teams each week. Whether you consider yourself a trivia nerd or you simply want to enjoy a night out with friends\, we have you covered. No matter your experience level with trivia\, there isn’t anything to be nervous about. \n$0 buys you entry to play\, but there is a $10 drink food minimum. \nWhether you have a group of friends\, coworkers\, or even your significant other\, Trivia at C.C. O’Brien’s is the perfect opportunity to bring your team together and see who’s brain is the smarty-pants!
URL:https://thectbeacon.com/event/trivia-at-c-c-obriens/2026-12-29/
LOCATION:C.C. O’ Brien’s\, 8 Mechanic St\, Pawcatuck\, 06379\, United States
CATEGORIES:C.C. O'Brien's
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/05/CC-Obriens-every-Thursday-7pm-to-930-pm.jpg
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