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DTSTART;TZID=America/New_York:20261008T173000
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SUMMARY:Thirsty Thursdays at Deans Mill Farm
DESCRIPTION:Thirsty Thursdays at Deans Mill Farm bring together live music\, food trucks\, and refreshing drinks for a weekly gathering in Stonington. Held throughout the season\, the event offers a relaxed outdoor setting where visitors can unwind after work\, enjoy local entertainment\, and spend an evening with family and friends on the farm. \nEach week features performances by local musicians alongside a rotating selection of food trucks serving a variety of menu options. Guests can also enjoy signature drinks and cold beverages while taking in the farm atmosphere. The combination of live entertainment\, food\, and open-air surroundings makes the event a popular way to enjoy a summer evening on the shoreline. \nThe series is well suited for families\, groups of friends\, and anyone looking for a casual community gathering. Whether you’re stopping by for the music\, grabbing dinner from a food truck\, or simply enjoying a drink outdoors\, Thirsty Thursdays offers a welcoming\, family-friendly environment throughout the season. \nAdditional Details\n\nSchedule: Every Thursday\nSeason: May 7 through October 29\nTime: 5:30 p.m. to 8:30 p.m.\nLocation: Deans Mill Farm\, 1189 Pequot Trail\, Stonington\, CT\nLive music from local artists\nFood trucks serving a variety of food options\nSignature drinks and cold beverages available\nFamily-friendly event\nFree admission\nNo animals permitted\nNo outside alcohol permitted\nWeather permitting\nTimes and activities subject to change
URL:https://thectbeacon.com/event/thirsty-thursdays-at-deans-mill-farm/2026-10-08/
LOCATION:Deans Mill Farm\, 1189 Pequot Trail\, Stonington\, CT\, 06378\, United States
CATEGORIES:Deans Mill Farm
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DTSTART;TZID=America/New_York:20261009T090000
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DTSTAMP:20260901T212201Z
CREATED:20260901T212201Z
LAST-MODIFIED:20260901T212201Z
UID:10007341-1791536400-1791568800@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/2026-10-09/
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:20261009T110000
DTEND;TZID=America/New_York:20261009T170000
DTSTAMP:20260705T020852Z
CREATED:20260510T162306Z
LAST-MODIFIED:20260705T020852Z
UID:10000506-1791543600-1791565200@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-3/2026-10-09/
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:20261009T110000
DTEND;TZID=America/New_York:20261009T170000
DTSTAMP:20260701T201347Z
CREATED:20260701T201347Z
LAST-MODIFIED:20260701T201347Z
UID:10006500-1791543600-1791565200@thectbeacon.com
SUMMARY:Luxe CT: Velvet Mills to Modern Runways at Mystic Museum of Art
DESCRIPTION:Luxe CT: Velvet Mills to Modern Runways at Mystic Museum of Art explores the history of textiles in southeastern Connecticut\, tracing how fabrics\, fashion\, and craftsmanship have shaped the region from the precolonial era through the present day. On view from June 26 through October 11\, 2026\, the exhibition brings together historic artifacts and contemporary works to examine how textiles reflect labor\, immigration\, cultural identity\, and changing ideas of luxury. \nInspired by southeastern Connecticut’s once-thriving velvet industry\, the exhibition features a collaboration between Mystic Museum of Art\, Historic Stonington\, Mashantucket Pequot Museum & Research Center\, Mystic Seaport Museum\, and the Connecticut Region of the Studio Art Quilt Associates. Visitors will encounter an extensive collection of beadwork\, embroidery\, quilts\, velvet\, fashion\, and textile art drawn from partner institutions and the museum’s own collection. \nThe exhibition also highlights contemporary fashion designers with Connecticut connections\, including Xarea Lockhart\, Toriana Sauro\, Christian Siriano\, and Peter Som. Their work connects the region’s textile heritage with modern fashion\, demonstrating how clothing and material culture continue to influence art\, identity\, and design. Throughout the exhibition\, the museum will present lectures\, artist conversations\, and hands-on workshops that further explore these themes. \nExhibition Details\n\nExhibition: Luxe CT: Velvet Mills to Modern Runways\nVenue: Mystic Museum of Art\nDates: June 26-October 11\, 2026\nLocation: Mystic\, CT\n\nExhibition Highlights\nVisitors will experience: \n\ns\nWorks from Mystic Museum of Art’s permanent collection\nLoans from regional museums and organizations\n\nFeatured Partners\nThe exhibition includes contributions from: \n\nHistoric Stonington\nMashantucket Pequot Museum & Research Center\nMystic Seaport Museum\nStudio Art Quilt Associates\, Connecticut Region\n\nFeatured Designers\nThe exhibition showcases work by designers with Connecticut ties\, including: \n\nXarea Lockhart\nToriana Sauro\nChristian Siriano\nPeter Som\n\nAdmission\n\nGeneral Admission: $12\nNew London County residents: $10\nSeniors (65+): $10\nStudents with valid ID: $10\nFree:\n\nMystic Museum of Art members\nYouth ages 17 and under\nMilitary personnel and veterans\n\n\n\nExhibition Programs\nPublic programs are held on select Tuesdays from 5:30-6:30 p.m. \nTuesday\, July 7\nMystic Mudlarking: The River and the Rossie Velvet Mill \n\nGuest speaker: Mary Hendrickson\n\nTuesday\, July 21\nImmigration and Industry \n\nGuest speaker: Chelsea Mitchell\, Library Director & Collections Manager\, Historic Stonington\n\nTuesday\, September 1\nConversation with Alana Ryder and Emerging Designers \nFeaturing: \n\nAlana Ryder\nXarea Lockhart\nToriana Sauro\n\nWorkshops\nAll workshops take place in KTJ Studios. \nSaturday\, September 19\nFrom Textile to Art: Felt Collage Workshop \nSaturday\, September 26\nIntroduction to Sewing Workshop \n\nFeatured designer: Toriana Sauro\n\nSaturday\, October 10\nRelief Printing on Silk Scarf Workshop \nWhy Visit\nLuxe CT examines how textiles have connected communities across centuries while reflecting the region’s history of manufacturing\, immigration\, craftsmanship\, and artistic innovation. By pairing historical artifacts with contemporary fashion and fiber art\, the exhibition offers visitors a deeper understanding of southeastern Connecticut’s cultural heritage and its continuing influence on today’s artists and designers. \n  \n 
URL:https://thectbeacon.com/event/luxe-ct-velvet-mills-to-modern-runways-at-mystic-museum-of-art/2026-10-09/
LOCATION:Mystic Museum of Art\, 9 Water Street\, Mystic\, 06355\, United States
CATEGORIES:Mystic Museum of Art
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/07/Luxe-CT-Velvet-Mills-to-Modern-Runways-at-Mystic-Museum-of-Art-daily-11am-5pm.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261009T113000
DTEND;TZID=America/New_York:20261009T210000
DTSTAMP:20260913T020703Z
CREATED:20260913T020703Z
LAST-MODIFIED:20260913T020703Z
UID:10007574-1791545400-1791579600@thectbeacon.com
SUMMARY:Oktoberfest at Jealous Monk Brings Five Weeks of Bavarian Food\, Seasonal Beer and Live Music to Mystic
DESCRIPTION:Oktoberfest at Jealous Monk isn’t a one-day festival. Mystic’s European-style beer hall is turning much of fall into Oktoberfest\, beginning Saturday\, September 19 and continuing through Saturday\, October 24\, with a special German-inspired menu\, seasonal beers\, live entertainment\, and Oktoberfest competitions and activities. \nThe extended celebration is something Jealous Monk has been doing for years\, and the restaurant takes the inspiration more seriously than the lederhosen-and-pretzel graphics might suggest. \nJealous Monk says members of its team have made annual research trips to Munich during Oktoberfest\, bringing ideas from the world’s most famous beer festival back to Mystic. \nThey even use the German word that helps explain what they’re trying to recreate: Gemütlichkeit. \nThere isn’t a perfect English translation. It’s a combination of warmth\, friendliness\, comfort\, good cheer\, and the feeling of enjoying yourself in good company. \nIn other words\, it’s pretty much the reason beer halls have big tables. \nMore Than a Single Oktoberfest Party\nJealous Monk’s 2026 celebration begins September 19\, but don’t read that as the date of the entire event. \nThe restaurant’s announcement calls this an “extended” Oktoberfest season running September 19 through October 24. \nThroughout that period\, Jealous Monk plans a special seasonal food menu and Oktoberfest beers along with a changing schedule of musicians and other entertainment. \nContests are part of the celebration as well\, including the most recognizable American Oktoberfest test of endurance: stein hoisting. \nThe restaurant is still completing its detailed 2026 entertainment schedule and Oktoberfest menu\, so individual performers\, contest dates and this year’s complete food and beer lineup have not all been announced yet. \nThat’s worth knowing before making plans around a particular weekend. \nBut the larger celebration is already confirmed. \nJealous Monk Was Practically Built for This\nThere are plenty of restaurants that can put bratwurst on the menu for three weeks and call it Oktoberfest. \nJealous Monk has a bit of a head start. \nThe locally owned restaurant describes itself as Mystic’s only beer garden\, and its home in Olde Mistick Village was designed as a contemporary interpretation of a European beer hall. \nInside\, there’s a barrel-vaulted ceiling\, old-world artwork and long communal tables rather than a dining room filled exclusively with little two- and four-person islands. \nOutside is an expansive beer garden with picnic tables\, games and gathering spaces. \nThen there are the taps. \nJealous Monk maintains 32 rotating draft lines\, allowing the restaurant to shift a significant portion of its beer selection as seasonal Märzens\, Festbiers and other fall releases arrive. \nIts regular menu already leans European in places\, too. Belgian frites\, a Bavarian-style pretzel\, bratwurst and schnitzel live comfortably alongside burgers\, wings\, chowder and other American pub food. \nOktoberfest isn’t much of a costume change here. \nThe Food Gets More German for the Season\nThe complete 2026 Oktoberfest menu has not yet been published\, but previous Jealous Monk Oktoberfest menus give a much better indication of what “special menu” means here. \nLast year’s seasonal offerings included Schweinshaxe\, the German pork knuckle strongly associated with Bavarian cooking. \nJealous Monk prepared its version braised and served it with spätzle\, rotkohl and beer au jus. \nSpätzle are small\, soft egg noodles or dumplings common throughout southern Germany and neighboring parts of Central Europe. \nRotkohl is braised red cabbage\, usually cooked until tender with a balance of sweet and acidic flavors. \nAnother recent Oktoberfest dish was Brathendl\, Bavarian-style roast chicken\, served at Jealous Monk with rotkohl and mashed potatoes. \nThose dishes went considerably further into Bavarian cooking than simply putting mustard on a sausage. \nUntil the restaurant releases this year’s finished menu\, however\, those should be treated as examples from previous celebrations rather than promises for 2026. \nSome Oktoberfest Food Is Available Even Before Oktoberfest\nA few things don’t have to wait until September 19. \nJealous Monk’s regular menu currently includes its Big A Pretzel\, a large Bavarian-style pretzel served with spicy and sweet mustards\, with bier cheese available to add. \nThere’s also a Bavarian Bratwurst\, available traditionally with sauerkraut and spicy mustard or prepared panini-style with Swiss cheese. \nThe regular Chicken Schnitzel is a less traditional Jealous Monk interpretation: crispy breaded chicken with Swiss cheese\, grilled onions and peppers and chipotle aioli\, served with house-cut Belgian frites. \nThose staples give the regular menu a European foundation before the temporary Oktoberfest dishes arrive. \nThen Come the Oktoberfest Beers\nBeer is where an extended celebration makes particularly good sense. \nOktoberfest beer doesn’t describe just one modern style. \nFor much of the 20th century\, Americans came to associate Oktoberfest with Märzen\, an amber German lager with a malty character and clean finish. \nThe beer traditionally had a practical connection to the brewing calendar. Before refrigeration\, brewing during warm summer weather was difficult and potentially dangerous for the beer. Märzen\, meaning “March beer\,” could be brewed in March\, stored through the summer and consumed in autumn. \nModern Munich Oktoberfest has shifted toward Festbier\, generally paler\, lighter in body and extremely drinkable despite retaining enough malt character to stand up to festival food. \nOnly beer from Munich’s six traditional breweries can officially be served at the Oktoberfest in Munich: Augustiner\, Hacker-Pschorr\, Hofbräu\, Löwenbräu\, Paulaner and Spaten. \nJealous Monk’s 32 rotating taps give the Mystic restaurant considerable room to explore both imported German beer and American interpretations of Oktoberfest styles. \nThe exact 2026 seasonal tap list is still developing\, so anyone hunting for a particular brewery should check the current list closer to their visit. \nThe Real Oktoberfest Isn’t Actually in October\nJealous Monk’s September 19 start also lines up almost perfectly with Munich. \nThe 2026 Oktoberfest in Munich runs September 19 through October 4. \nThat often surprises people who understandably assume a festival named Oktoberfest should happen primarily in October. \nIt used to. \nThe original Oktoberfest was held in October 1810 to celebrate the marriage of Crown Prince Ludwig of Bavaria and Princess Therese of Saxe-Hildburghausen. \nThe public celebration included horse racing and proved popular enough to return. \nOver time\, the festival grew and its schedule moved earlier to take advantage of September’s generally better weather and longer daylight. \nThe October name stayed. \nJealous Monk begins its Mystic celebration on the same Saturday that Munich opens its 2026 festival\, then keeps going for another three weeks after Munich has packed up the tents. \nA Royal Wedding Started All of This\nThat first celebration took place on fields outside Munich’s city gates. \nThe site became known as Theresienwiese\, or Therese’s Meadow\, in honor of the bride. Munich residents still commonly shorten the name of Oktoberfest itself to the Wiesn. \nWhat began as a royal wedding celebration evolved into an enormous annual festival of beer\, Bavarian food\, music\, rides\, costumes and communal drinking. \nToday’s Oktoberfest bears little resemblance in scale to the 1810 event. \nMillions of people attend during a typical year. \nThe enormous beer tents can accommodate thousands of guests apiece. \nTraditional Bavarian clothing\, particularly lederhosen and dirndls\, has become inseparable from the modern image of the festival. \nAnd the beer arrives by the liter. \nAbout That Stein-Hoisting Contest\nJealous Monk says contests will be part of the 2026 festivities\, with stein hoisting among the activities being promoted. \nThe rules vary by competition\, but the basic concept is wonderfully uncomplicated. \nTake a full beer stein. \nHold it straight out in front of you with one arm. \nDo not bend the elbow. \nDo not lower the arm. \nDo not spill it. \nWait for everyone else to regret entering. \nA full one-liter glass stein weighs roughly five pounds\, so what seems fairly easy for the first few seconds becomes progressively less pleasant. \nIt’s become a staple of American Oktoberfest celebrations\, combining German beer-hall imagery with the very American instinct to turn practically anything into a contest. \nLive Music Will Rotate Through the Celebration\nThe other major piece still being assembled is the entertainment calendar. \nJealous Monk says live musicians will perform throughout the extended Oktoberfest season\, rather than concentrating entertainment into a single opening-day party. \nThat follows the format the restaurant has used in previous years. Its 2024 Oktoberfest\, for example\, featured live music on several dates spread between late September and late October. \nThe restaurant’s September 12 announcement says it is currently putting the finishing touches on its 2026 list of musicians and will add specifics to its events calendar as they are finalized. \nSo this is an event worth checking more than once. \nSeptember 19 is the beginning\, not the whole story. \nWhy Jealous Monk Works as a Beer Hall\nOktoberfest also makes some of Jealous Monk’s design choices easier to understand. \nTraditional beer halls aren’t designed around privacy. \nThey’re designed around gathering. \nLong tables put strangers next to one another. Food is hearty. Beer comes in substantial quantities. Music and conversation create enough noise that nobody expects a hushed dining room. \nJealous Monk borrowed that social model for its Mystic restaurant. \nThe indoor hall includes large communal tables\, while the outdoor beer garden uses picnic-style seating. Board games\, pinball and old-school video games add to the idea that customers are supposed to stay for a while rather than simply eat and leave. \nThe restaurant’s full name says it plainly: \nJealous Monk Social Hall & Beer Garden. \nFor five weeks beginning September 19\, the “beer garden” part gets to take center stage. \nYou Don’t Have to Drink Beer\nDespite the name and the Oktoberfest theme\, Jealous Monk isn’t exclusively for beer drinkers. \nThe restaurant also maintains wine\, liquor and cocktail selections\, and its food menu includes burgers\, sandwiches\, salads\, seafood and vegetarian options alongside the more obvious beer-hall fare. \nIt’s also a restaurant rather than a ticketed beer festival. \nThe currently announced Oktoberfest season does not carry a general admission charge. Customers visit Jealous Monk normally and order food and drinks\, while special entertainment and activities occur throughout the run. \nThat makes this fundamentally different from the one-afternoon Oktoberfests where admission buys a tasting glass and a fixed number of pours. \nYou can go once. \nOr you can go back as the taps\, menu specials and entertainment change. \nFive Weeks Gives You Time to Do It Properly\nThat’s really the advantage of Jealous Monk’s approach. \nOktoberfest doesn’t have to be crammed into one Saturday afternoon. \nThe first visit might be for the seasonal menu. \nAnother could coincide with live music. \nA third might involve a Märzen you haven’t tried. \nAnd eventually someone is going to convince you that holding a five-pound glass at arm’s length sounds like fun. \nThe 2026 celebration opens September 19. \nBy the time it ends October 24\, Mystic will be deep into foliage\, Olde Mistick Village will have shifted from late-summer visitors toward its fall crowds\, and Jealous Monk will have spent more than a month doing what a beer garden was designed to do. \nGather people around a table. \nPour the beer. \nBring out the food. \nProst. \nDetails\nEvent: Oktoberfest at Jealous Monk\nDates: Saturday\, September 19 through Saturday\, October 24\, 2026\nVenue: Jealous Monk Social Hall & Beer Garden\nLocation: Olde Mistick Village\, Building 20\nAddress: 27 Coogan Boulevard\, Mystic\, CT 06355\nAdmission: No general admission charge announced; food and beverages purchased separately\nFood: Special Oktoberfest menu planned for the season; complete 2026 menu is still being finalized\nBeer: Seasonal Oktoberfest beers plus Jealous Monk’s rotating draft selection\nDrafts: 32 rotating taps\nEntertainment: Live musicians throughout the Oktoberfest run; individual performers and dates are still being announced\nActivities: Oktoberfest contests and activities\, including stein-hoisting festivities\nIndoor/Outdoor: Indoor social hall and outdoor beer garden\, weather permitting\nRegular Hours: Monday–Thursday\, 11:30 a.m.–9 p.m.; Friday–Saturday\, 11:30 a.m.–10 p.m.; Sunday\, 10:30 a.m.–9 p.m.\nPhone: 860-536-6665 \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/oktoberfest-at-jealous-monk-brings-five-weeks-of-bavarian-food-seasonal-beer-and-live-music-to-mystic/2026-10-09/
LOCATION:Jealous Monk\, 27 Coogan Blvd\, Mystic\, 06355\, United States
CATEGORIES:Jealous Monk
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DTSTART;TZID=America/New_York:20261009T160000
DTEND;TZID=America/New_York:20261009T190000
DTSTAMP:20260621T233508Z
CREATED:20260621T233508Z
LAST-MODIFIED:20260621T233508Z
UID:10006143-1791561600-1791572400@thectbeacon.com
SUMMARY:Bozrah Farmers Market
DESCRIPTION:Bozrah Farmers Market returns each Friday with a season-long lineup of themed events that combine local shopping\, food\, entertainment\, and community fun. While visitors can always expect fresh produce\, local vendors\, and a welcoming atmosphere\, each market date brings a unique theme designed to give guests something new to experience throughout the summer and fall. \nFrom pickle tastings and berry celebrations to classic cars\, tacos\, chocolate\, and even a Renaissance-themed evening\, the weekly themes add an extra layer of fun to one of the region’s most popular community markets. Whether you’re stopping by to shop local\, grab dinner from a food truck\, or enjoy one of the special activities\, every Friday offers a different reason to visit. \nFamilies\, food lovers\, and shoppers alike will find plenty to enjoy as the market transforms throughout the season with themed activities\, special vendors\, and community celebrations. \nEvent Details \nWhen: Fridays \nLocation: Bozrah Farmers Market \n2026 Theme Schedule \nJuly 3\nPickle Festival \nJuly 10\nTractor Night \nJuly 17\nMakers Market \nJuly 24\nClassic Car Night \nJuly 31\nBerry Festival \nAugust 7\nDog Days \nAugust 14\nKids Entrepreneur Day \nAugust 21\nClassic Car Night \nAugust 28\nFood Truck Night \nSeptember 4\nChocolate Night \nSeptember 11\nTaco Festival \nSeptember 18\nAmerica 250 Celebration \nSeptember 25\nVintage Vibes \nOctober 2\nMakers of the Realm (Renaissance Theme) \nOctober 9\nTent-or-Treat \nAdditional Information \n\nWeekly Friday market\nLocal vendors and artisans\nFresh produce and farm products\nFamily-friendly atmosphere\nRotating seasonal themes and activities\n\n  \n 
URL:https://thectbeacon.com/event/bozrah-farmers-market/2026-10-09/
LOCATION:Bozrah Farmers Market\, 45 Bozrah Street\, Bozrah\, 06344\, United States
CATEGORIES:Bozrah Farmers Market
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/06/Bozrah-Farmers-Market-Fridays-July-3-through-October-with-a-different-theme-every-Friday-4pm-to-7pm.jpg
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DTSTART;TZID=America/New_York:20261009T203000
DTEND;TZID=America/New_York:20261009T223000
DTSTAMP:20260626T233945Z
CREATED:20260513T011926Z
LAST-MODIFIED:20260626T233945Z
UID:10001501-1791577800-1791585000@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/2026-10-09/
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
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261010T090000
DTEND;TZID=America/New_York:20261010T120000
DTSTAMP:20260511T024639Z
CREATED:20260508T022649Z
LAST-MODIFIED:20260511T024639Z
UID:10000901-1791622800-1791633600@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-3/2026-10-10/
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
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261010T090000
DTEND;TZID=America/New_York:20261010T180000
DTSTAMP:20260901T212201Z
CREATED:20260901T212201Z
LAST-MODIFIED:20260901T212201Z
UID:10007342-1791622800-1791655200@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/2026-10-10/
LOCATION:B.F. Clyde’s Cider Mill\, 129 North Stonington Road\, Mystic\, 06355\, United States
CATEGORIES:B.F. Clyde's Cider Mill
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261010T100000
DTEND;TZID=America/New_York:20261010T130000
DTSTAMP:20260624T031304Z
CREATED:20260624T030727Z
LAST-MODIFIED:20260624T031304Z
UID:10006252-1791626400-1791637200@thectbeacon.com
SUMMARY:Waterford Farmers Market
DESCRIPTION:The Waterford Farmers Market returns for the 2026 season\, bringing local food\, handmade goods\, and community spirit to the Waterford Community Center every Saturday from June 20 through October 24. Shoppers can browse a rotating selection of vendors offering fresh produce\, baked goods\, meats\, honey\, flowers\, artisan crafts\, specialty foods\, and other locally made products. \nWhether you’re picking up ingredients for the week\, searching for unique gifts\, or simply enjoying a Saturday morning outing\, the market offers a chance to support local farmers\, makers\, and small businesses. New vendors and seasonal offerings appear throughout the season\, making each visit a little different from the last. \nEvent Details \nDates: Saturdays\, June 20 – October 24\, 2026\nTime: 10:00 AM – 1:00 PM\nLocation: Waterford Community Center\, 24 Rope Ferry Road\, Waterford\, CT \nVendors May Include: \n\nFresh fruits and vegetables\nLocal meats and seafood\nBaked goods and breads\nHoney and specialty foods\nFlowers and plants\nArtisan crafts and handmade goods\nLocal artists and makers\n\nAdmission: Free \n 
URL:https://thectbeacon.com/event/waterford-farmers-market/2026-10-10/
LOCATION:Waterford Community Center\, 24 Rope Ferry Rd\, Waterford\, 06385\, United States
CATEGORIES:Waterford Community Center
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/06/Waterford-Farmers-Market-Saturdays-June-20-October-24-10am-1pm-Waterford-Community-Center-24-Rope-Ferry-Road-Waterford.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261010T103000
DTEND;TZID=America/New_York:20261010T180000
DTSTAMP:20260903T140908Z
CREATED:20260903T140908Z
LAST-MODIFIED:20260903T140908Z
UID:10007450-1791628200-1791655200@thectbeacon.com
SUMMARY:Connecticut Renaissance Faire 2026 Guide
DESCRIPTION:Connecticut Renaissance Faire 2026 transforms the Lebanon Country Fairgrounds into a sprawling 16th-century fantasy village for nine weekends of jousting\, comedy\, live music\, costumed characters\, artisan shopping\, food\, games and themed adventures. \nThe Faire runs from August 29 through October 25 at 122 Mack Road in Lebanon\, with regular hours from 10:30 a.m. to 6 p.m. Saturdays and Sundays. It also opens on holiday Mondays\, including Labor Day and Columbus Day. \nFor 2026\, the Faire is advertising more than 40 shows each day across 13 stages\, along with dozens of games and activities and more than 200 artisans\, food vendors and other merchants. \nAnd this isn’t an event where you simply watch from the sidelines. \nWalk through the gates and you enter a village populated by kings\, queens\, knights\, fairies\, musicians\, rogues and other characters who interact with visitors throughout the day. You can watch armored combat\, cheer at the joust\, throw an axe\, shop for a handmade sword or drinking horn\, take the kids on human-powered rides\, eat a turkey leg and end up in a conversation with a member of the royal court on the way to your next show. \nHere’s how to plan a day at the 2026 Connecticut Renaissance Faire. \nWhen Is the Connecticut Renaissance Faire?\nThe 2026 season runs from August 29 through October 25. \nThe Faire is generally open Saturdays and Sundays from 10:30 a.m. to 6 p.m.\, with special openings on Labor Day and Columbus Day. \nThe season is divided into themed weekends\, so the experience changes as fall progresses. Themes for 2026 include Dragons & Dungeons\, Roses & Romance\, Shirefolk\, Faerie Ring Revels\, Pirates & Vikings\, Time Travelers\, All Hallows and the new Merry Macabre weekend. \nLabor Day weekend\, September 5–7\, is Dragons & Dungeons\, a fantasy-focused weekend built around quests\, heroes and legendary characters. \nCostumes aren’t required to attend. Some visitors arrive in everyday clothes\, while others treat the themed weekends as an opportunity to build elaborate Renaissance\, fantasy\, pirate\, Viking or other character costumes. \nHow Much Are Connecticut Renaissance Faire Tickets?\nGeneral admission for the 2026 season is $18 for adults and $10 for youth\, while children in the Faire’s child admission category enter free. \nAdmission covers the Faire itself and its regular stage performances. Certain games\, rides\, food\, drinks and premium experiences cost extra. \nOne useful change from the way some fairs and festivals operate is that there are no food tickets. Food and beverages are purchased directly from individual merchants. \nSame-day re-entry is also permitted with a handstamp\, so leaving the grounds doesn’t necessarily mean the end of your Faire day. \nStart With the Shows\nTrying to see everything at the Connecticut Renaissance Faire in one day is probably the wrong approach. \nThere are simply too many performances. \nThe 2026 Faire uses 13 stages and advertises more than 40 shows daily. Entertainment ranges from music and comedy to acrobatics\, combat demonstrations\, theatrical performances and interactive shows. \nOne of the biggest spectacles is the armored combat demonstration from the Knights of Gore. These aren’t performers simply swinging lightweight theatrical weapons around one another. The demonstrations feature fighters in plate armor engaging in full-contact medieval-style combat. \nThe Knights of Gore also present educational demonstrations throughout the day covering subjects such as medieval helmets\, the roles of knights and squires and siege weapons including the trebuchet. \nThe Joust Remains a Centerpiece\nIt’s difficult to imagine a Renaissance faire without knights charging toward one another on horseback. \nJousting remains one of the major attractions in Lebanon. \nThe 2026 season includes jousting from Roundtable Productions and Equus Nobilis\, both listed among the Faire’s new entertainment additions this year. \nThe joust combines horsemanship\, theatrical storytelling and medieval-style competition on a scale that’s difficult to replicate on one of the smaller stages. \nIf seeing a joust is high on your list\, check the schedule when you arrive and build the rest of the day around it rather than assuming you’ll simply stumble across the right performance. \nThere Is Plenty of Comedy\nNot everything involves swords and armor. \nComedy is scattered throughout the Faire\, sometimes on a stage and sometimes walking directly toward you in the lanes. \nThe Norfolk Theatricals specialize in interactive theatrical comedy\, presenting deliberately chaotic original plays with audience members sometimes pulled into the performance. \nBone Dallaire roams the grounds as a self-important thespian and playwright whose opinion of his own talent may exceed everyone else’s. \nThe Faire’s cast of Crown Players adds another layer of continuous theater. Instead of performing only at scheduled times\, characters inhabit the village and interact with guests throughout the day. \nThat distinction is important for first-time visitors. \nThe Connecticut Renaissance Faire isn’t simply a collection of scheduled shows surrounded by food booths. The space between the stages is part of the performance. \nMusic Runs From Celtic Traditions to Sea Chanteys\nLive music is another major part of the day. \nThe 2026 roster includes performers working with Celtic music\, traditional folk\, sea chanteys and other styles that fit naturally into the Faire setting. \nJesse Ofgang and the Diaspora\, new for 2026\, combine Scottish and Irish musical traditions with contemporary rhythms using instruments including bagpipes\, whistles and guitars. \nNemeton: Folk Fantasy Music and Dance brings an especially unusual collection of instruments to the Faire\, including bagpipes\, drums\, double flutes\, penny whistles\, English concertina\, medieval small pipes\, rauschpfeife and hurdy-gurdy. \nNew England’s Misfits of Avalon draw from Celtic music with hammered dulcimer\, mandolin\, guitar and violin. \nOther weekends bring different musicians\, including the maritime and Celtic sounds of the Crimson Pirates and southeastern Connecticut’s Bards of Gungywamp. \nBecause performers vary by themed weekend\, it’s worth checking the schedule for the specific date you’re attending. \nSome of the Best Entertainment Is Strange\nRenaissance faires have always left room for acts that don’t fit neatly into a category. \nThat’s part of the fun. \nFor 2026\, Fly by Night joins the Connecticut Faire with a combination of comedy\, juggling\, whip cracking and sideshow skills. The duo of Steve King and Ryan Roberts has been performing since 1990 and appeared as semifinalists on the fourth season of America’s Got Talent. \nCircus Stella puts rescued dogs into a circus environment alongside Dextre Tripp\, mixing canine tricks with juggling\, ladder balancing\, rope walking and unicycling. \nElsewhere\, visitors can encounter puppetry\, dance\, storytelling\, magic and roaming performers without necessarily planning to see them. \nLeave some empty space in the schedule. \nAt a Renaissance faire\, getting distracted is part of the itinerary. \nGames and Rides Go Beyond the Stages\nThere’s plenty to do when you want to participate rather than watch. \nThe Faire’s games and activities include old-fashioned and Renaissance-inspired challenges\, physical games and human-powered attractions. \nSome activities carry an additional fee. \nYou’ll find opportunities to test skill and strength\, explore the Royal Maze and take part in attractions spread throughout the village. \nFor families with younger children\, this can provide a useful break between longer stage performances. \nFor adults\, it can become surprisingly competitive. \nEat the Turkey Leg\, But Don’t Stop There\nYes\, there are giant turkey legs. \nThe Faire’s Turkey Legs and More stand serves the oversized roasted festival staple along with turkey sundaes\, mac and cheese\, smoked chicken\, lemonade and fried dough. \nBut the food selection has grown far beyond the Renaissance-faire stereotype. \nThe 2026 Faire lists 37 food merchants and seven pubs and taverns\, with meals\, desserts\, snacks and beverages distributed throughout the grounds. \nThere are burgers and hot dogs\, chicken sandwiches\, baked goods\, fried seafood\, sweets and a broad assortment of festival food. \nThe Faire also identifies vendors offering vegetarian\, vegan\, gluten-free and dairy-free choices. \nEvery food merchant is required to offer at least one item priced at $7\, an attempt to keep at least one lower-priced choice available at each location. \nOutside snacks and nonalcoholic drinks are also permitted. \nYou Can Walk the Faire With a Drink\nThere are no isolated beer tents requiring guests to remain inside a designated drinking area. \nAdults can purchase alcoholic beverages from the Faire’s pubs and taverns and carry their drinks while exploring the grounds. \nValid identification is required for alcohol purchases. \nThat also makes the taverns part of the atmosphere rather than simply concession stands. \nFor visitors looking for something more structured\, the Faire offers two separate 21-and-over experiences. \nThe Pub Crawl Is a 90-Minute Quest\nThe Connecticut Renaissance Faire Pub Crawl isn’t simply four drink tickets stapled together. \nThe approximately 90-minute experience is hosted by Fae Frostwhiperer and takes a group of no more than 15 participants through four Faire taverns. \nThere are four alcoholic drinks along the way\, but participants also complete challenges\, play games\, sing\, chant and interact with their guide. \nOne stop at Shattered Shield includes Liar’s Dice\, a vegetable platter and an exclusive small-batch mead that isn’t sold from the tavern’s regular menu. \nAnother stop includes a Test of Strength at King’s Inn Crossing. \nPub Crawls depart twice each Faire day\, at 11 a.m. and 2:45 p.m. \nThe price is $75\, plus a processing fee when purchased online. Tickets can also be purchased at Shattered Shield without the online processing fee\, although each crawl is limited to 15 participants and can sell out. \nParticipants must be 21 or older with valid identification. \nRegular Faire admission is not included with the Pub Crawl. \nWhiskey Tastings Offer a Quieter Break\nFor adults who prefer sipping to crawling\, guided whiskey tastings offer a considerably calmer experience. \nThe approximately one-hour sessions explore a curated selection of whiskies\, with hosts discussing origins\, production methods\, flavor profiles and techniques for nosing and tasting. \nCharcuterie is served alongside the pours. \nThe experience is designed for both beginners and experienced whiskey drinkers\, and advance reservations are strongly recommended because seating is intentionally limited. \nParticipants must be 21 or older and bring valid government-issued photo identification. \nLike the Pub Crawl\, a whiskey tasting is an additional experience. Regular Connecticut Renaissance Faire admission must be purchased separately. \nShopping Is a Major Part of the Faire\nDon’t treat the merchant area as an afterthought. \nThe Faire says the 2026 season includes 213 artisans\, games and food vendors\, with 32 new shops joining the grounds this year. \nThe marketplace is where the fantasy world starts becoming something you can take home. \nDepending on the merchant\, visitors can find clothing\, leatherwork\, jewelry\, drinking vessels\, artwork\, fantasy accessories\, home décor and handcrafted goods. \nSome merchants make items that are specifically useful for people building Renaissance or fantasy costumes\, while others sell pieces that work perfectly well outside the Faire. \nFor someone arriving without a costume\, the marketplace also provides an easy way to gradually become more appropriately dressed as the day progresses. \nYou may enter in jeans. \nThere is no guarantee you will leave without a cloak. \n2026 Is a Significant Expansion Year\nThe Faire has added a substantial amount of new material for 2026. \nIts official count includes 11 new shows\, 32 new shops and seven new food offerings. \nAmong the new entertainment are the two jousting productions\, Fly by Night and Jesse Ofgang and the Diaspora. \nThe Faire is also introducing Merry Macabre\, a new themed weekend for October 24–25 that takes the season into darker territory just before Halloween. \nThat expansion matters even to people who have attended in previous years. \nThe basic formula remains recognizable\, but the Faire is deliberately designed so returning on another weekend doesn’t simply reproduce the same day. \nBringing Kids to the Connecticut Renaissance Faire\nChildren don’t have to understand Renaissance history to find things to do here. \nThere are family-oriented performances\, interactive games\, rides and characters throughout the village. \nOne particularly memorable experience is the Knighting Ceremony with the King and Queen\, where children can present themselves before King Basil and Queen Gwendolyn Genevieve and receive royal recognition before the parade. \nThere are also quests and interactive encounters with the Knights of Gore. \nThe Faire’s combination of structured shows and wandering characters means children can become involved in the fantasy rather than spending the entire day watching adults perform. \nYes\, You Can Bring Your Pet\nThe Connecticut Renaissance Faire has an unusually broad pet policy. \nWell-behaved dogs\, cats\, rabbits\, ferrets\, rats and lizards are permitted. \nPet admission is $5 per animal\, while service animals enter free. \nDogs and cats must have proof of current rabies vaccination. A veterinarian’s letter\, email or current rabies tag can serve as proof. \nPets must remain on a non-retractable leash no longer than six feet and owners are responsible for cleaning up after them. \nLivestock\, horses\, donkeys\, mules and other large animals aren’t permitted. \nThe Faire advises owners to bring food and water for their animals. Water bowls may be available from merchants\, but pet food isn’t sold on the grounds. \nPets are also permitted on the parking shuttles. \nParking Has Changed for 2026\nThis is one section worth reading before leaving home. \nThe Faire has a new parking system for 2026. \nVisitors who want to park directly at the Faire grounds at 122 Mack Road can purchase Premium Parking for $10 per vehicle. \nThere are only 525 Premium Parking spaces available each Faire day\, and they must be purchased online in advance for the specific date you’re attending. \nYou cannot purchase Premium Parking when you arrive at the lot. \nVIP admission includes Premium Parking. \nThere are also 125 free ADA parking spaces at the main Faire site for vehicles displaying a valid handicapped placard or plate. These spaces can’t be reserved and are available on a first-available basis. \nMotorcycles can park at the main site for free. \nFree Parking and Shuttles Are Available\nYou don’t have to pay to park. \nThe Faire operates free satellite parking with continuous shuttle service beginning at 9:30 a.m. \nOne free lot is located at 744 Trumbull Highway in Lebanon. \nAdditional parking is available at Lebanon Middle School\, 891 Exeter Road\, and Lyman Memorial High School\, 917 Exeter Road. \nThere is one important wrinkle with the school lots: the shuttles do not pick up directly at the schools. \nGuests parking at either school walk to the Mobil station located between the two schools\, which serves as the shuttle pickup and drop-off point. \nThe last shuttle leaves the Faire 30 minutes after closing. \nAnd don’t blindly follow your GPS. \nThe Faire specifically warns visitors not to use Barker Road\, which police close to through traffic on Faire weekends. \nWhere to Stay\nFor visitors coming from farther away\, the Faire maintains a list of nearby lodging options rather than operating an on-site campground. \nBecause the event runs for nine weekends\, staying overnight can also make sense for visitors who want to attend both Saturday and Sunday without making the drive twice. \nCheck lodging availability early for popular themed weekends\, particularly as the season moves toward October and foliage season in eastern Connecticut. \nWhat First-Time Visitors Should Know\nThe easiest mistake is approaching the Connecticut Renaissance Faire like an attraction where everything follows one obvious route. \nIt doesn’t. \nThere are performances happening simultaneously\, characters wandering the lanes\, merchants to explore\, food to try and activities that can consume far more time than expected. \nCheck the day’s performance schedule first and choose the handful of shows you really don’t want to miss. \nThen allow the rest of the day to happen around them. \nYou might stop for lunch and encounter a roaming performer. \nYou might head toward a stage and spend 30 minutes shopping instead. \nYou might intend to watch one song and stay for an entire set. \nThat’s not poor planning. \nThat’s pretty much how a Renaissance faire is supposed to work. \nConnecticut Renaissance Faire 2026 Details\nEvent: Connecticut Renaissance Faire\nSeason: August 29–October 25\, 2026\nRegular Days: Saturdays and Sundays\, plus Labor Day and Columbus Day\nHours: 10:30 a.m.–6 p.m.\nLocation: Lebanon Country Fairgrounds\nAddress: 122 Mack Road\, Lebanon\, CT 06249\nAdult General Admission: $18\nYouth Admission: $10\nChild Admission: Free\nEntertainment: More than 40 shows daily across 13 stages\nMarketplace: More than 200 artisans\, food vendors\, games and other merchants\nFood: 37 food merchants and seven pubs and taverns\nPremium On-Site Parking: $10\, advance date-specific purchase required\nFree Parking: Satellite lots with shuttle service\nPet Admission: $5; service animals free\nSame-Day Re-Entry: Permitted with handstamp\nOutside Food: Snacks and nonalcoholic drinks permitted \nMore information is available at the Event Website link below. \nTo purchase tickets\, click the Event Ticketing link below. \n  \n  \n  \nFeatured image is an artistic representation inspired by the event and may not depict the actual people\, location\, or activities shown. \n 
URL:https://thectbeacon.com/event/connecticut-renaissance-faire-2026-guide/2026-10-10/
LOCATION:Lebanon Fair Grounds\, 122 Mack Road\, Lebanon\, 06249\, United States
CATEGORIES:Lebanon Fairgrounds
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DTSTART;TZID=America/New_York:20261010T110000
DTEND;TZID=America/New_York:20261010T170000
DTSTAMP:20260705T020852Z
CREATED:20260510T162306Z
LAST-MODIFIED:20260705T020852Z
UID:10000507-1791630000-1791651600@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-3/2026-10-10/
LOCATION:Mystic Seaport\, 75 Greenmanville Ave\, Mystic\, CT\, \,06355-1946\,\, United States
CATEGORIES:Mystic Seaport
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DTSTART;TZID=America/New_York:20261010T110000
DTEND;TZID=America/New_York:20261010T170000
DTSTAMP:20260701T201347Z
CREATED:20260701T201347Z
LAST-MODIFIED:20260701T201347Z
UID:10006501-1791630000-1791651600@thectbeacon.com
SUMMARY:Luxe CT: Velvet Mills to Modern Runways at Mystic Museum of Art
DESCRIPTION:Luxe CT: Velvet Mills to Modern Runways at Mystic Museum of Art explores the history of textiles in southeastern Connecticut\, tracing how fabrics\, fashion\, and craftsmanship have shaped the region from the precolonial era through the present day. On view from June 26 through October 11\, 2026\, the exhibition brings together historic artifacts and contemporary works to examine how textiles reflect labor\, immigration\, cultural identity\, and changing ideas of luxury. \nInspired by southeastern Connecticut’s once-thriving velvet industry\, the exhibition features a collaboration between Mystic Museum of Art\, Historic Stonington\, Mashantucket Pequot Museum & Research Center\, Mystic Seaport Museum\, and the Connecticut Region of the Studio Art Quilt Associates. Visitors will encounter an extensive collection of beadwork\, embroidery\, quilts\, velvet\, fashion\, and textile art drawn from partner institutions and the museum’s own collection. \nThe exhibition also highlights contemporary fashion designers with Connecticut connections\, including Xarea Lockhart\, Toriana Sauro\, Christian Siriano\, and Peter Som. Their work connects the region’s textile heritage with modern fashion\, demonstrating how clothing and material culture continue to influence art\, identity\, and design. Throughout the exhibition\, the museum will present lectures\, artist conversations\, and hands-on workshops that further explore these themes. \nExhibition Details\n\nExhibition: Luxe CT: Velvet Mills to Modern Runways\nVenue: Mystic Museum of Art\nDates: June 26-October 11\, 2026\nLocation: Mystic\, CT\n\nExhibition Highlights\nVisitors will experience: \n\ns\nWorks from Mystic Museum of Art’s permanent collection\nLoans from regional museums and organizations\n\nFeatured Partners\nThe exhibition includes contributions from: \n\nHistoric Stonington\nMashantucket Pequot Museum & Research Center\nMystic Seaport Museum\nStudio Art Quilt Associates\, Connecticut Region\n\nFeatured Designers\nThe exhibition showcases work by designers with Connecticut ties\, including: \n\nXarea Lockhart\nToriana Sauro\nChristian Siriano\nPeter Som\n\nAdmission\n\nGeneral Admission: $12\nNew London County residents: $10\nSeniors (65+): $10\nStudents with valid ID: $10\nFree:\n\nMystic Museum of Art members\nYouth ages 17 and under\nMilitary personnel and veterans\n\n\n\nExhibition Programs\nPublic programs are held on select Tuesdays from 5:30-6:30 p.m. \nTuesday\, July 7\nMystic Mudlarking: The River and the Rossie Velvet Mill \n\nGuest speaker: Mary Hendrickson\n\nTuesday\, July 21\nImmigration and Industry \n\nGuest speaker: Chelsea Mitchell\, Library Director & Collections Manager\, Historic Stonington\n\nTuesday\, September 1\nConversation with Alana Ryder and Emerging Designers \nFeaturing: \n\nAlana Ryder\nXarea Lockhart\nToriana Sauro\n\nWorkshops\nAll workshops take place in KTJ Studios. \nSaturday\, September 19\nFrom Textile to Art: Felt Collage Workshop \nSaturday\, September 26\nIntroduction to Sewing Workshop \n\nFeatured designer: Toriana Sauro\n\nSaturday\, October 10\nRelief Printing on Silk Scarf Workshop \nWhy Visit\nLuxe CT examines how textiles have connected communities across centuries while reflecting the region’s history of manufacturing\, immigration\, craftsmanship\, and artistic innovation. By pairing historical artifacts with contemporary fashion and fiber art\, the exhibition offers visitors a deeper understanding of southeastern Connecticut’s cultural heritage and its continuing influence on today’s artists and designers. \n  \n 
URL:https://thectbeacon.com/event/luxe-ct-velvet-mills-to-modern-runways-at-mystic-museum-of-art/2026-10-10/
LOCATION:Mystic Museum of Art\, 9 Water Street\, Mystic\, 06355\, United States
CATEGORIES:Mystic Museum of Art
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/07/Luxe-CT-Velvet-Mills-to-Modern-Runways-at-Mystic-Museum-of-Art-daily-11am-5pm.jpg
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DTSTART;TZID=America/New_York:20261010T113000
DTEND;TZID=America/New_York:20261010T210000
DTSTAMP:20260913T020703Z
CREATED:20260913T020703Z
LAST-MODIFIED:20260913T020703Z
UID:10007575-1791631800-1791666000@thectbeacon.com
SUMMARY:Oktoberfest at Jealous Monk Brings Five Weeks of Bavarian Food\, Seasonal Beer and Live Music to Mystic
DESCRIPTION:Oktoberfest at Jealous Monk isn’t a one-day festival. Mystic’s European-style beer hall is turning much of fall into Oktoberfest\, beginning Saturday\, September 19 and continuing through Saturday\, October 24\, with a special German-inspired menu\, seasonal beers\, live entertainment\, and Oktoberfest competitions and activities. \nThe extended celebration is something Jealous Monk has been doing for years\, and the restaurant takes the inspiration more seriously than the lederhosen-and-pretzel graphics might suggest. \nJealous Monk says members of its team have made annual research trips to Munich during Oktoberfest\, bringing ideas from the world’s most famous beer festival back to Mystic. \nThey even use the German word that helps explain what they’re trying to recreate: Gemütlichkeit. \nThere isn’t a perfect English translation. It’s a combination of warmth\, friendliness\, comfort\, good cheer\, and the feeling of enjoying yourself in good company. \nIn other words\, it’s pretty much the reason beer halls have big tables. \nMore Than a Single Oktoberfest Party\nJealous Monk’s 2026 celebration begins September 19\, but don’t read that as the date of the entire event. \nThe restaurant’s announcement calls this an “extended” Oktoberfest season running September 19 through October 24. \nThroughout that period\, Jealous Monk plans a special seasonal food menu and Oktoberfest beers along with a changing schedule of musicians and other entertainment. \nContests are part of the celebration as well\, including the most recognizable American Oktoberfest test of endurance: stein hoisting. \nThe restaurant is still completing its detailed 2026 entertainment schedule and Oktoberfest menu\, so individual performers\, contest dates and this year’s complete food and beer lineup have not all been announced yet. \nThat’s worth knowing before making plans around a particular weekend. \nBut the larger celebration is already confirmed. \nJealous Monk Was Practically Built for This\nThere are plenty of restaurants that can put bratwurst on the menu for three weeks and call it Oktoberfest. \nJealous Monk has a bit of a head start. \nThe locally owned restaurant describes itself as Mystic’s only beer garden\, and its home in Olde Mistick Village was designed as a contemporary interpretation of a European beer hall. \nInside\, there’s a barrel-vaulted ceiling\, old-world artwork and long communal tables rather than a dining room filled exclusively with little two- and four-person islands. \nOutside is an expansive beer garden with picnic tables\, games and gathering spaces. \nThen there are the taps. \nJealous Monk maintains 32 rotating draft lines\, allowing the restaurant to shift a significant portion of its beer selection as seasonal Märzens\, Festbiers and other fall releases arrive. \nIts regular menu already leans European in places\, too. Belgian frites\, a Bavarian-style pretzel\, bratwurst and schnitzel live comfortably alongside burgers\, wings\, chowder and other American pub food. \nOktoberfest isn’t much of a costume change here. \nThe Food Gets More German for the Season\nThe complete 2026 Oktoberfest menu has not yet been published\, but previous Jealous Monk Oktoberfest menus give a much better indication of what “special menu” means here. \nLast year’s seasonal offerings included Schweinshaxe\, the German pork knuckle strongly associated with Bavarian cooking. \nJealous Monk prepared its version braised and served it with spätzle\, rotkohl and beer au jus. \nSpätzle are small\, soft egg noodles or dumplings common throughout southern Germany and neighboring parts of Central Europe. \nRotkohl is braised red cabbage\, usually cooked until tender with a balance of sweet and acidic flavors. \nAnother recent Oktoberfest dish was Brathendl\, Bavarian-style roast chicken\, served at Jealous Monk with rotkohl and mashed potatoes. \nThose dishes went considerably further into Bavarian cooking than simply putting mustard on a sausage. \nUntil the restaurant releases this year’s finished menu\, however\, those should be treated as examples from previous celebrations rather than promises for 2026. \nSome Oktoberfest Food Is Available Even Before Oktoberfest\nA few things don’t have to wait until September 19. \nJealous Monk’s regular menu currently includes its Big A Pretzel\, a large Bavarian-style pretzel served with spicy and sweet mustards\, with bier cheese available to add. \nThere’s also a Bavarian Bratwurst\, available traditionally with sauerkraut and spicy mustard or prepared panini-style with Swiss cheese. \nThe regular Chicken Schnitzel is a less traditional Jealous Monk interpretation: crispy breaded chicken with Swiss cheese\, grilled onions and peppers and chipotle aioli\, served with house-cut Belgian frites. \nThose staples give the regular menu a European foundation before the temporary Oktoberfest dishes arrive. \nThen Come the Oktoberfest Beers\nBeer is where an extended celebration makes particularly good sense. \nOktoberfest beer doesn’t describe just one modern style. \nFor much of the 20th century\, Americans came to associate Oktoberfest with Märzen\, an amber German lager with a malty character and clean finish. \nThe beer traditionally had a practical connection to the brewing calendar. Before refrigeration\, brewing during warm summer weather was difficult and potentially dangerous for the beer. Märzen\, meaning “March beer\,” could be brewed in March\, stored through the summer and consumed in autumn. \nModern Munich Oktoberfest has shifted toward Festbier\, generally paler\, lighter in body and extremely drinkable despite retaining enough malt character to stand up to festival food. \nOnly beer from Munich’s six traditional breweries can officially be served at the Oktoberfest in Munich: Augustiner\, Hacker-Pschorr\, Hofbräu\, Löwenbräu\, Paulaner and Spaten. \nJealous Monk’s 32 rotating taps give the Mystic restaurant considerable room to explore both imported German beer and American interpretations of Oktoberfest styles. \nThe exact 2026 seasonal tap list is still developing\, so anyone hunting for a particular brewery should check the current list closer to their visit. \nThe Real Oktoberfest Isn’t Actually in October\nJealous Monk’s September 19 start also lines up almost perfectly with Munich. \nThe 2026 Oktoberfest in Munich runs September 19 through October 4. \nThat often surprises people who understandably assume a festival named Oktoberfest should happen primarily in October. \nIt used to. \nThe original Oktoberfest was held in October 1810 to celebrate the marriage of Crown Prince Ludwig of Bavaria and Princess Therese of Saxe-Hildburghausen. \nThe public celebration included horse racing and proved popular enough to return. \nOver time\, the festival grew and its schedule moved earlier to take advantage of September’s generally better weather and longer daylight. \nThe October name stayed. \nJealous Monk begins its Mystic celebration on the same Saturday that Munich opens its 2026 festival\, then keeps going for another three weeks after Munich has packed up the tents. \nA Royal Wedding Started All of This\nThat first celebration took place on fields outside Munich’s city gates. \nThe site became known as Theresienwiese\, or Therese’s Meadow\, in honor of the bride. Munich residents still commonly shorten the name of Oktoberfest itself to the Wiesn. \nWhat began as a royal wedding celebration evolved into an enormous annual festival of beer\, Bavarian food\, music\, rides\, costumes and communal drinking. \nToday’s Oktoberfest bears little resemblance in scale to the 1810 event. \nMillions of people attend during a typical year. \nThe enormous beer tents can accommodate thousands of guests apiece. \nTraditional Bavarian clothing\, particularly lederhosen and dirndls\, has become inseparable from the modern image of the festival. \nAnd the beer arrives by the liter. \nAbout That Stein-Hoisting Contest\nJealous Monk says contests will be part of the 2026 festivities\, with stein hoisting among the activities being promoted. \nThe rules vary by competition\, but the basic concept is wonderfully uncomplicated. \nTake a full beer stein. \nHold it straight out in front of you with one arm. \nDo not bend the elbow. \nDo not lower the arm. \nDo not spill it. \nWait for everyone else to regret entering. \nA full one-liter glass stein weighs roughly five pounds\, so what seems fairly easy for the first few seconds becomes progressively less pleasant. \nIt’s become a staple of American Oktoberfest celebrations\, combining German beer-hall imagery with the very American instinct to turn practically anything into a contest. \nLive Music Will Rotate Through the Celebration\nThe other major piece still being assembled is the entertainment calendar. \nJealous Monk says live musicians will perform throughout the extended Oktoberfest season\, rather than concentrating entertainment into a single opening-day party. \nThat follows the format the restaurant has used in previous years. Its 2024 Oktoberfest\, for example\, featured live music on several dates spread between late September and late October. \nThe restaurant’s September 12 announcement says it is currently putting the finishing touches on its 2026 list of musicians and will add specifics to its events calendar as they are finalized. \nSo this is an event worth checking more than once. \nSeptember 19 is the beginning\, not the whole story. \nWhy Jealous Monk Works as a Beer Hall\nOktoberfest also makes some of Jealous Monk’s design choices easier to understand. \nTraditional beer halls aren’t designed around privacy. \nThey’re designed around gathering. \nLong tables put strangers next to one another. Food is hearty. Beer comes in substantial quantities. Music and conversation create enough noise that nobody expects a hushed dining room. \nJealous Monk borrowed that social model for its Mystic restaurant. \nThe indoor hall includes large communal tables\, while the outdoor beer garden uses picnic-style seating. Board games\, pinball and old-school video games add to the idea that customers are supposed to stay for a while rather than simply eat and leave. \nThe restaurant’s full name says it plainly: \nJealous Monk Social Hall & Beer Garden. \nFor five weeks beginning September 19\, the “beer garden” part gets to take center stage. \nYou Don’t Have to Drink Beer\nDespite the name and the Oktoberfest theme\, Jealous Monk isn’t exclusively for beer drinkers. \nThe restaurant also maintains wine\, liquor and cocktail selections\, and its food menu includes burgers\, sandwiches\, salads\, seafood and vegetarian options alongside the more obvious beer-hall fare. \nIt’s also a restaurant rather than a ticketed beer festival. \nThe currently announced Oktoberfest season does not carry a general admission charge. Customers visit Jealous Monk normally and order food and drinks\, while special entertainment and activities occur throughout the run. \nThat makes this fundamentally different from the one-afternoon Oktoberfests where admission buys a tasting glass and a fixed number of pours. \nYou can go once. \nOr you can go back as the taps\, menu specials and entertainment change. \nFive Weeks Gives You Time to Do It Properly\nThat’s really the advantage of Jealous Monk’s approach. \nOktoberfest doesn’t have to be crammed into one Saturday afternoon. \nThe first visit might be for the seasonal menu. \nAnother could coincide with live music. \nA third might involve a Märzen you haven’t tried. \nAnd eventually someone is going to convince you that holding a five-pound glass at arm’s length sounds like fun. \nThe 2026 celebration opens September 19. \nBy the time it ends October 24\, Mystic will be deep into foliage\, Olde Mistick Village will have shifted from late-summer visitors toward its fall crowds\, and Jealous Monk will have spent more than a month doing what a beer garden was designed to do. \nGather people around a table. \nPour the beer. \nBring out the food. \nProst. \nDetails\nEvent: Oktoberfest at Jealous Monk\nDates: Saturday\, September 19 through Saturday\, October 24\, 2026\nVenue: Jealous Monk Social Hall & Beer Garden\nLocation: Olde Mistick Village\, Building 20\nAddress: 27 Coogan Boulevard\, Mystic\, CT 06355\nAdmission: No general admission charge announced; food and beverages purchased separately\nFood: Special Oktoberfest menu planned for the season; complete 2026 menu is still being finalized\nBeer: Seasonal Oktoberfest beers plus Jealous Monk’s rotating draft selection\nDrafts: 32 rotating taps\nEntertainment: Live musicians throughout the Oktoberfest run; individual performers and dates are still being announced\nActivities: Oktoberfest contests and activities\, including stein-hoisting festivities\nIndoor/Outdoor: Indoor social hall and outdoor beer garden\, weather permitting\nRegular Hours: Monday–Thursday\, 11:30 a.m.–9 p.m.; Friday–Saturday\, 11:30 a.m.–10 p.m.; Sunday\, 10:30 a.m.–9 p.m.\nPhone: 860-536-6665 \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/oktoberfest-at-jealous-monk-brings-five-weeks-of-bavarian-food-seasonal-beer-and-live-music-to-mystic/2026-10-10/
LOCATION:Jealous Monk\, 27 Coogan Blvd\, Mystic\, 06355\, United States
CATEGORIES:Jealous Monk
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DTSTART;TZID=America/New_York:20261010T193000
DTEND;TZID=America/New_York:20261010T230000
DTSTAMP:20260528T144458Z
CREATED:20260528T144458Z
LAST-MODIFIED:20260528T144458Z
UID:10002634-1791660600-1791673200@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/2026-10-10/
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
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DTSTART;TZID=America/New_York:20261011T090000
DTEND;TZID=America/New_York:20261011T180000
DTSTAMP:20260901T212201Z
CREATED:20260901T212201Z
LAST-MODIFIED:20260901T212201Z
UID:10007343-1791709200-1791741600@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/2026-10-11/
LOCATION:B.F. Clyde’s Cider Mill\, 129 North Stonington Road\, Mystic\, 06355\, United States
CATEGORIES:B.F. Clyde's Cider Mill
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261011T103000
DTEND;TZID=America/New_York:20261011T180000
DTSTAMP:20260903T140908Z
CREATED:20260903T140908Z
LAST-MODIFIED:20260903T140908Z
UID:10007451-1791714600-1791741600@thectbeacon.com
SUMMARY:Connecticut Renaissance Faire 2026 Guide
DESCRIPTION:Connecticut Renaissance Faire 2026 transforms the Lebanon Country Fairgrounds into a sprawling 16th-century fantasy village for nine weekends of jousting\, comedy\, live music\, costumed characters\, artisan shopping\, food\, games and themed adventures. \nThe Faire runs from August 29 through October 25 at 122 Mack Road in Lebanon\, with regular hours from 10:30 a.m. to 6 p.m. Saturdays and Sundays. It also opens on holiday Mondays\, including Labor Day and Columbus Day. \nFor 2026\, the Faire is advertising more than 40 shows each day across 13 stages\, along with dozens of games and activities and more than 200 artisans\, food vendors and other merchants. \nAnd this isn’t an event where you simply watch from the sidelines. \nWalk through the gates and you enter a village populated by kings\, queens\, knights\, fairies\, musicians\, rogues and other characters who interact with visitors throughout the day. You can watch armored combat\, cheer at the joust\, throw an axe\, shop for a handmade sword or drinking horn\, take the kids on human-powered rides\, eat a turkey leg and end up in a conversation with a member of the royal court on the way to your next show. \nHere’s how to plan a day at the 2026 Connecticut Renaissance Faire. \nWhen Is the Connecticut Renaissance Faire?\nThe 2026 season runs from August 29 through October 25. \nThe Faire is generally open Saturdays and Sundays from 10:30 a.m. to 6 p.m.\, with special openings on Labor Day and Columbus Day. \nThe season is divided into themed weekends\, so the experience changes as fall progresses. Themes for 2026 include Dragons & Dungeons\, Roses & Romance\, Shirefolk\, Faerie Ring Revels\, Pirates & Vikings\, Time Travelers\, All Hallows and the new Merry Macabre weekend. \nLabor Day weekend\, September 5–7\, is Dragons & Dungeons\, a fantasy-focused weekend built around quests\, heroes and legendary characters. \nCostumes aren’t required to attend. Some visitors arrive in everyday clothes\, while others treat the themed weekends as an opportunity to build elaborate Renaissance\, fantasy\, pirate\, Viking or other character costumes. \nHow Much Are Connecticut Renaissance Faire Tickets?\nGeneral admission for the 2026 season is $18 for adults and $10 for youth\, while children in the Faire’s child admission category enter free. \nAdmission covers the Faire itself and its regular stage performances. Certain games\, rides\, food\, drinks and premium experiences cost extra. \nOne useful change from the way some fairs and festivals operate is that there are no food tickets. Food and beverages are purchased directly from individual merchants. \nSame-day re-entry is also permitted with a handstamp\, so leaving the grounds doesn’t necessarily mean the end of your Faire day. \nStart With the Shows\nTrying to see everything at the Connecticut Renaissance Faire in one day is probably the wrong approach. \nThere are simply too many performances. \nThe 2026 Faire uses 13 stages and advertises more than 40 shows daily. Entertainment ranges from music and comedy to acrobatics\, combat demonstrations\, theatrical performances and interactive shows. \nOne of the biggest spectacles is the armored combat demonstration from the Knights of Gore. These aren’t performers simply swinging lightweight theatrical weapons around one another. The demonstrations feature fighters in plate armor engaging in full-contact medieval-style combat. \nThe Knights of Gore also present educational demonstrations throughout the day covering subjects such as medieval helmets\, the roles of knights and squires and siege weapons including the trebuchet. \nThe Joust Remains a Centerpiece\nIt’s difficult to imagine a Renaissance faire without knights charging toward one another on horseback. \nJousting remains one of the major attractions in Lebanon. \nThe 2026 season includes jousting from Roundtable Productions and Equus Nobilis\, both listed among the Faire’s new entertainment additions this year. \nThe joust combines horsemanship\, theatrical storytelling and medieval-style competition on a scale that’s difficult to replicate on one of the smaller stages. \nIf seeing a joust is high on your list\, check the schedule when you arrive and build the rest of the day around it rather than assuming you’ll simply stumble across the right performance. \nThere Is Plenty of Comedy\nNot everything involves swords and armor. \nComedy is scattered throughout the Faire\, sometimes on a stage and sometimes walking directly toward you in the lanes. \nThe Norfolk Theatricals specialize in interactive theatrical comedy\, presenting deliberately chaotic original plays with audience members sometimes pulled into the performance. \nBone Dallaire roams the grounds as a self-important thespian and playwright whose opinion of his own talent may exceed everyone else’s. \nThe Faire’s cast of Crown Players adds another layer of continuous theater. Instead of performing only at scheduled times\, characters inhabit the village and interact with guests throughout the day. \nThat distinction is important for first-time visitors. \nThe Connecticut Renaissance Faire isn’t simply a collection of scheduled shows surrounded by food booths. The space between the stages is part of the performance. \nMusic Runs From Celtic Traditions to Sea Chanteys\nLive music is another major part of the day. \nThe 2026 roster includes performers working with Celtic music\, traditional folk\, sea chanteys and other styles that fit naturally into the Faire setting. \nJesse Ofgang and the Diaspora\, new for 2026\, combine Scottish and Irish musical traditions with contemporary rhythms using instruments including bagpipes\, whistles and guitars. \nNemeton: Folk Fantasy Music and Dance brings an especially unusual collection of instruments to the Faire\, including bagpipes\, drums\, double flutes\, penny whistles\, English concertina\, medieval small pipes\, rauschpfeife and hurdy-gurdy. \nNew England’s Misfits of Avalon draw from Celtic music with hammered dulcimer\, mandolin\, guitar and violin. \nOther weekends bring different musicians\, including the maritime and Celtic sounds of the Crimson Pirates and southeastern Connecticut’s Bards of Gungywamp. \nBecause performers vary by themed weekend\, it’s worth checking the schedule for the specific date you’re attending. \nSome of the Best Entertainment Is Strange\nRenaissance faires have always left room for acts that don’t fit neatly into a category. \nThat’s part of the fun. \nFor 2026\, Fly by Night joins the Connecticut Faire with a combination of comedy\, juggling\, whip cracking and sideshow skills. The duo of Steve King and Ryan Roberts has been performing since 1990 and appeared as semifinalists on the fourth season of America’s Got Talent. \nCircus Stella puts rescued dogs into a circus environment alongside Dextre Tripp\, mixing canine tricks with juggling\, ladder balancing\, rope walking and unicycling. \nElsewhere\, visitors can encounter puppetry\, dance\, storytelling\, magic and roaming performers without necessarily planning to see them. \nLeave some empty space in the schedule. \nAt a Renaissance faire\, getting distracted is part of the itinerary. \nGames and Rides Go Beyond the Stages\nThere’s plenty to do when you want to participate rather than watch. \nThe Faire’s games and activities include old-fashioned and Renaissance-inspired challenges\, physical games and human-powered attractions. \nSome activities carry an additional fee. \nYou’ll find opportunities to test skill and strength\, explore the Royal Maze and take part in attractions spread throughout the village. \nFor families with younger children\, this can provide a useful break between longer stage performances. \nFor adults\, it can become surprisingly competitive. \nEat the Turkey Leg\, But Don’t Stop There\nYes\, there are giant turkey legs. \nThe Faire’s Turkey Legs and More stand serves the oversized roasted festival staple along with turkey sundaes\, mac and cheese\, smoked chicken\, lemonade and fried dough. \nBut the food selection has grown far beyond the Renaissance-faire stereotype. \nThe 2026 Faire lists 37 food merchants and seven pubs and taverns\, with meals\, desserts\, snacks and beverages distributed throughout the grounds. \nThere are burgers and hot dogs\, chicken sandwiches\, baked goods\, fried seafood\, sweets and a broad assortment of festival food. \nThe Faire also identifies vendors offering vegetarian\, vegan\, gluten-free and dairy-free choices. \nEvery food merchant is required to offer at least one item priced at $7\, an attempt to keep at least one lower-priced choice available at each location. \nOutside snacks and nonalcoholic drinks are also permitted. \nYou Can Walk the Faire With a Drink\nThere are no isolated beer tents requiring guests to remain inside a designated drinking area. \nAdults can purchase alcoholic beverages from the Faire’s pubs and taverns and carry their drinks while exploring the grounds. \nValid identification is required for alcohol purchases. \nThat also makes the taverns part of the atmosphere rather than simply concession stands. \nFor visitors looking for something more structured\, the Faire offers two separate 21-and-over experiences. \nThe Pub Crawl Is a 90-Minute Quest\nThe Connecticut Renaissance Faire Pub Crawl isn’t simply four drink tickets stapled together. \nThe approximately 90-minute experience is hosted by Fae Frostwhiperer and takes a group of no more than 15 participants through four Faire taverns. \nThere are four alcoholic drinks along the way\, but participants also complete challenges\, play games\, sing\, chant and interact with their guide. \nOne stop at Shattered Shield includes Liar’s Dice\, a vegetable platter and an exclusive small-batch mead that isn’t sold from the tavern’s regular menu. \nAnother stop includes a Test of Strength at King’s Inn Crossing. \nPub Crawls depart twice each Faire day\, at 11 a.m. and 2:45 p.m. \nThe price is $75\, plus a processing fee when purchased online. Tickets can also be purchased at Shattered Shield without the online processing fee\, although each crawl is limited to 15 participants and can sell out. \nParticipants must be 21 or older with valid identification. \nRegular Faire admission is not included with the Pub Crawl. \nWhiskey Tastings Offer a Quieter Break\nFor adults who prefer sipping to crawling\, guided whiskey tastings offer a considerably calmer experience. \nThe approximately one-hour sessions explore a curated selection of whiskies\, with hosts discussing origins\, production methods\, flavor profiles and techniques for nosing and tasting. \nCharcuterie is served alongside the pours. \nThe experience is designed for both beginners and experienced whiskey drinkers\, and advance reservations are strongly recommended because seating is intentionally limited. \nParticipants must be 21 or older and bring valid government-issued photo identification. \nLike the Pub Crawl\, a whiskey tasting is an additional experience. Regular Connecticut Renaissance Faire admission must be purchased separately. \nShopping Is a Major Part of the Faire\nDon’t treat the merchant area as an afterthought. \nThe Faire says the 2026 season includes 213 artisans\, games and food vendors\, with 32 new shops joining the grounds this year. \nThe marketplace is where the fantasy world starts becoming something you can take home. \nDepending on the merchant\, visitors can find clothing\, leatherwork\, jewelry\, drinking vessels\, artwork\, fantasy accessories\, home décor and handcrafted goods. \nSome merchants make items that are specifically useful for people building Renaissance or fantasy costumes\, while others sell pieces that work perfectly well outside the Faire. \nFor someone arriving without a costume\, the marketplace also provides an easy way to gradually become more appropriately dressed as the day progresses. \nYou may enter in jeans. \nThere is no guarantee you will leave without a cloak. \n2026 Is a Significant Expansion Year\nThe Faire has added a substantial amount of new material for 2026. \nIts official count includes 11 new shows\, 32 new shops and seven new food offerings. \nAmong the new entertainment are the two jousting productions\, Fly by Night and Jesse Ofgang and the Diaspora. \nThe Faire is also introducing Merry Macabre\, a new themed weekend for October 24–25 that takes the season into darker territory just before Halloween. \nThat expansion matters even to people who have attended in previous years. \nThe basic formula remains recognizable\, but the Faire is deliberately designed so returning on another weekend doesn’t simply reproduce the same day. \nBringing Kids to the Connecticut Renaissance Faire\nChildren don’t have to understand Renaissance history to find things to do here. \nThere are family-oriented performances\, interactive games\, rides and characters throughout the village. \nOne particularly memorable experience is the Knighting Ceremony with the King and Queen\, where children can present themselves before King Basil and Queen Gwendolyn Genevieve and receive royal recognition before the parade. \nThere are also quests and interactive encounters with the Knights of Gore. \nThe Faire’s combination of structured shows and wandering characters means children can become involved in the fantasy rather than spending the entire day watching adults perform. \nYes\, You Can Bring Your Pet\nThe Connecticut Renaissance Faire has an unusually broad pet policy. \nWell-behaved dogs\, cats\, rabbits\, ferrets\, rats and lizards are permitted. \nPet admission is $5 per animal\, while service animals enter free. \nDogs and cats must have proof of current rabies vaccination. A veterinarian’s letter\, email or current rabies tag can serve as proof. \nPets must remain on a non-retractable leash no longer than six feet and owners are responsible for cleaning up after them. \nLivestock\, horses\, donkeys\, mules and other large animals aren’t permitted. \nThe Faire advises owners to bring food and water for their animals. Water bowls may be available from merchants\, but pet food isn’t sold on the grounds. \nPets are also permitted on the parking shuttles. \nParking Has Changed for 2026\nThis is one section worth reading before leaving home. \nThe Faire has a new parking system for 2026. \nVisitors who want to park directly at the Faire grounds at 122 Mack Road can purchase Premium Parking for $10 per vehicle. \nThere are only 525 Premium Parking spaces available each Faire day\, and they must be purchased online in advance for the specific date you’re attending. \nYou cannot purchase Premium Parking when you arrive at the lot. \nVIP admission includes Premium Parking. \nThere are also 125 free ADA parking spaces at the main Faire site for vehicles displaying a valid handicapped placard or plate. These spaces can’t be reserved and are available on a first-available basis. \nMotorcycles can park at the main site for free. \nFree Parking and Shuttles Are Available\nYou don’t have to pay to park. \nThe Faire operates free satellite parking with continuous shuttle service beginning at 9:30 a.m. \nOne free lot is located at 744 Trumbull Highway in Lebanon. \nAdditional parking is available at Lebanon Middle School\, 891 Exeter Road\, and Lyman Memorial High School\, 917 Exeter Road. \nThere is one important wrinkle with the school lots: the shuttles do not pick up directly at the schools. \nGuests parking at either school walk to the Mobil station located between the two schools\, which serves as the shuttle pickup and drop-off point. \nThe last shuttle leaves the Faire 30 minutes after closing. \nAnd don’t blindly follow your GPS. \nThe Faire specifically warns visitors not to use Barker Road\, which police close to through traffic on Faire weekends. \nWhere to Stay\nFor visitors coming from farther away\, the Faire maintains a list of nearby lodging options rather than operating an on-site campground. \nBecause the event runs for nine weekends\, staying overnight can also make sense for visitors who want to attend both Saturday and Sunday without making the drive twice. \nCheck lodging availability early for popular themed weekends\, particularly as the season moves toward October and foliage season in eastern Connecticut. \nWhat First-Time Visitors Should Know\nThe easiest mistake is approaching the Connecticut Renaissance Faire like an attraction where everything follows one obvious route. \nIt doesn’t. \nThere are performances happening simultaneously\, characters wandering the lanes\, merchants to explore\, food to try and activities that can consume far more time than expected. \nCheck the day’s performance schedule first and choose the handful of shows you really don’t want to miss. \nThen allow the rest of the day to happen around them. \nYou might stop for lunch and encounter a roaming performer. \nYou might head toward a stage and spend 30 minutes shopping instead. \nYou might intend to watch one song and stay for an entire set. \nThat’s not poor planning. \nThat’s pretty much how a Renaissance faire is supposed to work. \nConnecticut Renaissance Faire 2026 Details\nEvent: Connecticut Renaissance Faire\nSeason: August 29–October 25\, 2026\nRegular Days: Saturdays and Sundays\, plus Labor Day and Columbus Day\nHours: 10:30 a.m.–6 p.m.\nLocation: Lebanon Country Fairgrounds\nAddress: 122 Mack Road\, Lebanon\, CT 06249\nAdult General Admission: $18\nYouth Admission: $10\nChild Admission: Free\nEntertainment: More than 40 shows daily across 13 stages\nMarketplace: More than 200 artisans\, food vendors\, games and other merchants\nFood: 37 food merchants and seven pubs and taverns\nPremium On-Site Parking: $10\, advance date-specific purchase required\nFree Parking: Satellite lots with shuttle service\nPet Admission: $5; service animals free\nSame-Day Re-Entry: Permitted with handstamp\nOutside Food: Snacks and nonalcoholic drinks permitted \nMore information is available at the Event Website link below. \nTo purchase tickets\, click the Event Ticketing link below. \n  \n  \n  \nFeatured image is an artistic representation inspired by the event and may not depict the actual people\, location\, or activities shown. \n 
URL:https://thectbeacon.com/event/connecticut-renaissance-faire-2026-guide/2026-10-11/
LOCATION:Lebanon Fair Grounds\, 122 Mack Road\, Lebanon\, 06249\, United States
CATEGORIES:Lebanon Fairgrounds
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DTSTART;TZID=America/New_York:20261011T103000
DTEND;TZID=America/New_York:20261011T210000
DTSTAMP:20260913T020703Z
CREATED:20260913T020703Z
LAST-MODIFIED:20260913T020703Z
UID:10007576-1791714600-1791752400@thectbeacon.com
SUMMARY:Oktoberfest at Jealous Monk Brings Five Weeks of Bavarian Food\, Seasonal Beer and Live Music to Mystic
DESCRIPTION:Oktoberfest at Jealous Monk isn’t a one-day festival. Mystic’s European-style beer hall is turning much of fall into Oktoberfest\, beginning Saturday\, September 19 and continuing through Saturday\, October 24\, with a special German-inspired menu\, seasonal beers\, live entertainment\, and Oktoberfest competitions and activities. \nThe extended celebration is something Jealous Monk has been doing for years\, and the restaurant takes the inspiration more seriously than the lederhosen-and-pretzel graphics might suggest. \nJealous Monk says members of its team have made annual research trips to Munich during Oktoberfest\, bringing ideas from the world’s most famous beer festival back to Mystic. \nThey even use the German word that helps explain what they’re trying to recreate: Gemütlichkeit. \nThere isn’t a perfect English translation. It’s a combination of warmth\, friendliness\, comfort\, good cheer\, and the feeling of enjoying yourself in good company. \nIn other words\, it’s pretty much the reason beer halls have big tables. \nMore Than a Single Oktoberfest Party\nJealous Monk’s 2026 celebration begins September 19\, but don’t read that as the date of the entire event. \nThe restaurant’s announcement calls this an “extended” Oktoberfest season running September 19 through October 24. \nThroughout that period\, Jealous Monk plans a special seasonal food menu and Oktoberfest beers along with a changing schedule of musicians and other entertainment. \nContests are part of the celebration as well\, including the most recognizable American Oktoberfest test of endurance: stein hoisting. \nThe restaurant is still completing its detailed 2026 entertainment schedule and Oktoberfest menu\, so individual performers\, contest dates and this year’s complete food and beer lineup have not all been announced yet. \nThat’s worth knowing before making plans around a particular weekend. \nBut the larger celebration is already confirmed. \nJealous Monk Was Practically Built for This\nThere are plenty of restaurants that can put bratwurst on the menu for three weeks and call it Oktoberfest. \nJealous Monk has a bit of a head start. \nThe locally owned restaurant describes itself as Mystic’s only beer garden\, and its home in Olde Mistick Village was designed as a contemporary interpretation of a European beer hall. \nInside\, there’s a barrel-vaulted ceiling\, old-world artwork and long communal tables rather than a dining room filled exclusively with little two- and four-person islands. \nOutside is an expansive beer garden with picnic tables\, games and gathering spaces. \nThen there are the taps. \nJealous Monk maintains 32 rotating draft lines\, allowing the restaurant to shift a significant portion of its beer selection as seasonal Märzens\, Festbiers and other fall releases arrive. \nIts regular menu already leans European in places\, too. Belgian frites\, a Bavarian-style pretzel\, bratwurst and schnitzel live comfortably alongside burgers\, wings\, chowder and other American pub food. \nOktoberfest isn’t much of a costume change here. \nThe Food Gets More German for the Season\nThe complete 2026 Oktoberfest menu has not yet been published\, but previous Jealous Monk Oktoberfest menus give a much better indication of what “special menu” means here. \nLast year’s seasonal offerings included Schweinshaxe\, the German pork knuckle strongly associated with Bavarian cooking. \nJealous Monk prepared its version braised and served it with spätzle\, rotkohl and beer au jus. \nSpätzle are small\, soft egg noodles or dumplings common throughout southern Germany and neighboring parts of Central Europe. \nRotkohl is braised red cabbage\, usually cooked until tender with a balance of sweet and acidic flavors. \nAnother recent Oktoberfest dish was Brathendl\, Bavarian-style roast chicken\, served at Jealous Monk with rotkohl and mashed potatoes. \nThose dishes went considerably further into Bavarian cooking than simply putting mustard on a sausage. \nUntil the restaurant releases this year’s finished menu\, however\, those should be treated as examples from previous celebrations rather than promises for 2026. \nSome Oktoberfest Food Is Available Even Before Oktoberfest\nA few things don’t have to wait until September 19. \nJealous Monk’s regular menu currently includes its Big A Pretzel\, a large Bavarian-style pretzel served with spicy and sweet mustards\, with bier cheese available to add. \nThere’s also a Bavarian Bratwurst\, available traditionally with sauerkraut and spicy mustard or prepared panini-style with Swiss cheese. \nThe regular Chicken Schnitzel is a less traditional Jealous Monk interpretation: crispy breaded chicken with Swiss cheese\, grilled onions and peppers and chipotle aioli\, served with house-cut Belgian frites. \nThose staples give the regular menu a European foundation before the temporary Oktoberfest dishes arrive. \nThen Come the Oktoberfest Beers\nBeer is where an extended celebration makes particularly good sense. \nOktoberfest beer doesn’t describe just one modern style. \nFor much of the 20th century\, Americans came to associate Oktoberfest with Märzen\, an amber German lager with a malty character and clean finish. \nThe beer traditionally had a practical connection to the brewing calendar. Before refrigeration\, brewing during warm summer weather was difficult and potentially dangerous for the beer. Märzen\, meaning “March beer\,” could be brewed in March\, stored through the summer and consumed in autumn. \nModern Munich Oktoberfest has shifted toward Festbier\, generally paler\, lighter in body and extremely drinkable despite retaining enough malt character to stand up to festival food. \nOnly beer from Munich’s six traditional breweries can officially be served at the Oktoberfest in Munich: Augustiner\, Hacker-Pschorr\, Hofbräu\, Löwenbräu\, Paulaner and Spaten. \nJealous Monk’s 32 rotating taps give the Mystic restaurant considerable room to explore both imported German beer and American interpretations of Oktoberfest styles. \nThe exact 2026 seasonal tap list is still developing\, so anyone hunting for a particular brewery should check the current list closer to their visit. \nThe Real Oktoberfest Isn’t Actually in October\nJealous Monk’s September 19 start also lines up almost perfectly with Munich. \nThe 2026 Oktoberfest in Munich runs September 19 through October 4. \nThat often surprises people who understandably assume a festival named Oktoberfest should happen primarily in October. \nIt used to. \nThe original Oktoberfest was held in October 1810 to celebrate the marriage of Crown Prince Ludwig of Bavaria and Princess Therese of Saxe-Hildburghausen. \nThe public celebration included horse racing and proved popular enough to return. \nOver time\, the festival grew and its schedule moved earlier to take advantage of September’s generally better weather and longer daylight. \nThe October name stayed. \nJealous Monk begins its Mystic celebration on the same Saturday that Munich opens its 2026 festival\, then keeps going for another three weeks after Munich has packed up the tents. \nA Royal Wedding Started All of This\nThat first celebration took place on fields outside Munich’s city gates. \nThe site became known as Theresienwiese\, or Therese’s Meadow\, in honor of the bride. Munich residents still commonly shorten the name of Oktoberfest itself to the Wiesn. \nWhat began as a royal wedding celebration evolved into an enormous annual festival of beer\, Bavarian food\, music\, rides\, costumes and communal drinking. \nToday’s Oktoberfest bears little resemblance in scale to the 1810 event. \nMillions of people attend during a typical year. \nThe enormous beer tents can accommodate thousands of guests apiece. \nTraditional Bavarian clothing\, particularly lederhosen and dirndls\, has become inseparable from the modern image of the festival. \nAnd the beer arrives by the liter. \nAbout That Stein-Hoisting Contest\nJealous Monk says contests will be part of the 2026 festivities\, with stein hoisting among the activities being promoted. \nThe rules vary by competition\, but the basic concept is wonderfully uncomplicated. \nTake a full beer stein. \nHold it straight out in front of you with one arm. \nDo not bend the elbow. \nDo not lower the arm. \nDo not spill it. \nWait for everyone else to regret entering. \nA full one-liter glass stein weighs roughly five pounds\, so what seems fairly easy for the first few seconds becomes progressively less pleasant. \nIt’s become a staple of American Oktoberfest celebrations\, combining German beer-hall imagery with the very American instinct to turn practically anything into a contest. \nLive Music Will Rotate Through the Celebration\nThe other major piece still being assembled is the entertainment calendar. \nJealous Monk says live musicians will perform throughout the extended Oktoberfest season\, rather than concentrating entertainment into a single opening-day party. \nThat follows the format the restaurant has used in previous years. Its 2024 Oktoberfest\, for example\, featured live music on several dates spread between late September and late October. \nThe restaurant’s September 12 announcement says it is currently putting the finishing touches on its 2026 list of musicians and will add specifics to its events calendar as they are finalized. \nSo this is an event worth checking more than once. \nSeptember 19 is the beginning\, not the whole story. \nWhy Jealous Monk Works as a Beer Hall\nOktoberfest also makes some of Jealous Monk’s design choices easier to understand. \nTraditional beer halls aren’t designed around privacy. \nThey’re designed around gathering. \nLong tables put strangers next to one another. Food is hearty. Beer comes in substantial quantities. Music and conversation create enough noise that nobody expects a hushed dining room. \nJealous Monk borrowed that social model for its Mystic restaurant. \nThe indoor hall includes large communal tables\, while the outdoor beer garden uses picnic-style seating. Board games\, pinball and old-school video games add to the idea that customers are supposed to stay for a while rather than simply eat and leave. \nThe restaurant’s full name says it plainly: \nJealous Monk Social Hall & Beer Garden. \nFor five weeks beginning September 19\, the “beer garden” part gets to take center stage. \nYou Don’t Have to Drink Beer\nDespite the name and the Oktoberfest theme\, Jealous Monk isn’t exclusively for beer drinkers. \nThe restaurant also maintains wine\, liquor and cocktail selections\, and its food menu includes burgers\, sandwiches\, salads\, seafood and vegetarian options alongside the more obvious beer-hall fare. \nIt’s also a restaurant rather than a ticketed beer festival. \nThe currently announced Oktoberfest season does not carry a general admission charge. Customers visit Jealous Monk normally and order food and drinks\, while special entertainment and activities occur throughout the run. \nThat makes this fundamentally different from the one-afternoon Oktoberfests where admission buys a tasting glass and a fixed number of pours. \nYou can go once. \nOr you can go back as the taps\, menu specials and entertainment change. \nFive Weeks Gives You Time to Do It Properly\nThat’s really the advantage of Jealous Monk’s approach. \nOktoberfest doesn’t have to be crammed into one Saturday afternoon. \nThe first visit might be for the seasonal menu. \nAnother could coincide with live music. \nA third might involve a Märzen you haven’t tried. \nAnd eventually someone is going to convince you that holding a five-pound glass at arm’s length sounds like fun. \nThe 2026 celebration opens September 19. \nBy the time it ends October 24\, Mystic will be deep into foliage\, Olde Mistick Village will have shifted from late-summer visitors toward its fall crowds\, and Jealous Monk will have spent more than a month doing what a beer garden was designed to do. \nGather people around a table. \nPour the beer. \nBring out the food. \nProst. \nDetails\nEvent: Oktoberfest at Jealous Monk\nDates: Saturday\, September 19 through Saturday\, October 24\, 2026\nVenue: Jealous Monk Social Hall & Beer Garden\nLocation: Olde Mistick Village\, Building 20\nAddress: 27 Coogan Boulevard\, Mystic\, CT 06355\nAdmission: No general admission charge announced; food and beverages purchased separately\nFood: Special Oktoberfest menu planned for the season; complete 2026 menu is still being finalized\nBeer: Seasonal Oktoberfest beers plus Jealous Monk’s rotating draft selection\nDrafts: 32 rotating taps\nEntertainment: Live musicians throughout the Oktoberfest run; individual performers and dates are still being announced\nActivities: Oktoberfest contests and activities\, including stein-hoisting festivities\nIndoor/Outdoor: Indoor social hall and outdoor beer garden\, weather permitting\nRegular Hours: Monday–Thursday\, 11:30 a.m.–9 p.m.; Friday–Saturday\, 11:30 a.m.–10 p.m.; Sunday\, 10:30 a.m.–9 p.m.\nPhone: 860-536-6665 \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/oktoberfest-at-jealous-monk-brings-five-weeks-of-bavarian-food-seasonal-beer-and-live-music-to-mystic/2026-10-11/
LOCATION:Jealous Monk\, 27 Coogan Blvd\, Mystic\, 06355\, United States
CATEGORIES:Jealous Monk
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261011T110000
DTEND;TZID=America/New_York:20261011T170000
DTSTAMP:20260705T020852Z
CREATED:20260510T162306Z
LAST-MODIFIED:20260705T020852Z
UID:10000508-1791716400-1791738000@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-3/2026-10-11/
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:20261011T110000
DTEND;TZID=America/New_York:20261011T170000
DTSTAMP:20260701T201347Z
CREATED:20260701T201347Z
LAST-MODIFIED:20260701T201347Z
UID:10006502-1791716400-1791738000@thectbeacon.com
SUMMARY:Luxe CT: Velvet Mills to Modern Runways at Mystic Museum of Art
DESCRIPTION:Luxe CT: Velvet Mills to Modern Runways at Mystic Museum of Art explores the history of textiles in southeastern Connecticut\, tracing how fabrics\, fashion\, and craftsmanship have shaped the region from the precolonial era through the present day. On view from June 26 through October 11\, 2026\, the exhibition brings together historic artifacts and contemporary works to examine how textiles reflect labor\, immigration\, cultural identity\, and changing ideas of luxury. \nInspired by southeastern Connecticut’s once-thriving velvet industry\, the exhibition features a collaboration between Mystic Museum of Art\, Historic Stonington\, Mashantucket Pequot Museum & Research Center\, Mystic Seaport Museum\, and the Connecticut Region of the Studio Art Quilt Associates. Visitors will encounter an extensive collection of beadwork\, embroidery\, quilts\, velvet\, fashion\, and textile art drawn from partner institutions and the museum’s own collection. \nThe exhibition also highlights contemporary fashion designers with Connecticut connections\, including Xarea Lockhart\, Toriana Sauro\, Christian Siriano\, and Peter Som. Their work connects the region’s textile heritage with modern fashion\, demonstrating how clothing and material culture continue to influence art\, identity\, and design. Throughout the exhibition\, the museum will present lectures\, artist conversations\, and hands-on workshops that further explore these themes. \nExhibition Details\n\nExhibition: Luxe CT: Velvet Mills to Modern Runways\nVenue: Mystic Museum of Art\nDates: June 26-October 11\, 2026\nLocation: Mystic\, CT\n\nExhibition Highlights\nVisitors will experience: \n\ns\nWorks from Mystic Museum of Art’s permanent collection\nLoans from regional museums and organizations\n\nFeatured Partners\nThe exhibition includes contributions from: \n\nHistoric Stonington\nMashantucket Pequot Museum & Research Center\nMystic Seaport Museum\nStudio Art Quilt Associates\, Connecticut Region\n\nFeatured Designers\nThe exhibition showcases work by designers with Connecticut ties\, including: \n\nXarea Lockhart\nToriana Sauro\nChristian Siriano\nPeter Som\n\nAdmission\n\nGeneral Admission: $12\nNew London County residents: $10\nSeniors (65+): $10\nStudents with valid ID: $10\nFree:\n\nMystic Museum of Art members\nYouth ages 17 and under\nMilitary personnel and veterans\n\n\n\nExhibition Programs\nPublic programs are held on select Tuesdays from 5:30-6:30 p.m. \nTuesday\, July 7\nMystic Mudlarking: The River and the Rossie Velvet Mill \n\nGuest speaker: Mary Hendrickson\n\nTuesday\, July 21\nImmigration and Industry \n\nGuest speaker: Chelsea Mitchell\, Library Director & Collections Manager\, Historic Stonington\n\nTuesday\, September 1\nConversation with Alana Ryder and Emerging Designers \nFeaturing: \n\nAlana Ryder\nXarea Lockhart\nToriana Sauro\n\nWorkshops\nAll workshops take place in KTJ Studios. \nSaturday\, September 19\nFrom Textile to Art: Felt Collage Workshop \nSaturday\, September 26\nIntroduction to Sewing Workshop \n\nFeatured designer: Toriana Sauro\n\nSaturday\, October 10\nRelief Printing on Silk Scarf Workshop \nWhy Visit\nLuxe CT examines how textiles have connected communities across centuries while reflecting the region’s history of manufacturing\, immigration\, craftsmanship\, and artistic innovation. By pairing historical artifacts with contemporary fashion and fiber art\, the exhibition offers visitors a deeper understanding of southeastern Connecticut’s cultural heritage and its continuing influence on today’s artists and designers. \n  \n 
URL:https://thectbeacon.com/event/luxe-ct-velvet-mills-to-modern-runways-at-mystic-museum-of-art/2026-10-11/
LOCATION:Mystic Museum of Art\, 9 Water Street\, Mystic\, 06355\, United States
CATEGORIES:Mystic Museum of Art
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/07/Luxe-CT-Velvet-Mills-to-Modern-Runways-at-Mystic-Museum-of-Art-daily-11am-5pm.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261011T120000
DTEND;TZID=America/New_York:20261011T150000
DTSTAMP:20260712T235944Z
CREATED:20260531T024717Z
LAST-MODIFIED:20260712T235944Z
UID:10003098-1791720000-1791730800@thectbeacon.com
SUMMARY:Denison Farmers Market
DESCRIPTION:Denison Farmers Market returns for its 22nd season on Sunday\, June 7\, bringing fresh Connecticut-grown products and a vibrant community atmosphere to Mystic. The popular weekly market showcases local farmers\, food producers\, and artisans\, offering residents and visitors an opportunity to shop directly from the people who grow and make the products they bring to market. \nThroughout the season\, shoppers can browse a wide variety of fresh fruits and vegetables\, along with locally produced foods and specialty items sourced from across Connecticut. The market has become a seasonal tradition for many families\, providing access to high-quality local products while supporting regional agriculture and small businesses. The 2026 season runs every Sunday from June 7 through October 25. \nWhether you’re stocking up on fresh produce\, discovering new local products\, or simply enjoying a Sunday afternoon in Mystic\, the Denison Farmers Market offers something for everyone. It’s an ideal destination for food lovers\, home cooks\, and anyone who appreciates supporting local farms and producers. \nEvent Details \nEvent: Denison Farmers Market 2026 \nDates: Every Sunday\, June 7 – October 25\, 2026 \nTime: 10:00 a.m. – 1:00 p.m. \nLocation: Denison Pequotsepos Nature Center \nTown: Mystic\, CT \nAdmission: Free \nMarket Highlights \n\nConnecticut-grown fruits and vegetables\nLocal farmers and food producers\nFresh baked goods and specialty foods\nArtisan and handcrafted products\nSeasonal offerings throughout the summer and fall\nFamily-friendly community atmosphere\n\nWhy Attend \n\nShop directly from local farmers and makers\nSupport Connecticut agriculture and small businesses\nFind fresh\, seasonal ingredients\nDiscover unique local foods and artisan goods\nEnjoy a relaxing Sunday morning in Mystic\n\n 
URL:https://thectbeacon.com/event/denison-farmers-market/2026-10-11/
LOCATION:Denison Homestead Musuem\, 120 Pequotsepos Rd\, Mystic\, 06355\, United States
CATEGORIES:Denison Homestead Museum
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/05/Denison-Farmers-Market-Sundays-12-to-3-through-October-25.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261011T143000
DTEND;TZID=America/New_York:20261011T173000
DTSTAMP:20260716T173134Z
CREATED:20260716T173134Z
LAST-MODIFIED:20260716T173134Z
UID:10006856-1791729000-1791739800@thectbeacon.com
SUMMARY:Sunday Jam Sessions at Deans Mill Farm
DESCRIPTION:Sunday Jam Sessions at Deans Mill Farm return every Sunday through the season\, bringing live local music\, food trucks\, and refreshing drinks to one of Stonington’s favorite outdoor gathering spots. Held from 2:30 to 5:30 p.m.\, the free weekly series offers a relaxed afternoon where families\, friends\, and music lovers can unwind while enjoying performances from talented local musicians in the scenic setting of Deans Mill Farm. \nEach Sunday features a different performer\, giving visitors something new to experience throughout the season. Along with live entertainment\, food trucks serve a variety of favorites while the farm offers signature drinks and other cold beverages. Guests are encouraged to bring lawn chairs\, settle in for the afternoon\, and enjoy a casual community atmosphere. The event is family-friendly\, although outside alcohol and pets are not permitted. \nEvent Details\n\nEvent: Sunday Jam Sessions\nSchedule: Every Sunday\nTime: 2:30-5:30 p.m.\nSeason: Through October (Weather Permitting)\nVenue: Deans Mill Farm\nAddress: 1189 Pequot Trail\, Stonington\, CT\nAdmission: Free\n\nWhat to Expect\n\nLive music from local performers\nRotating food trucks\nSignature drinks and cold beverages\nFamily-friendly outdoor atmosphere\n\n2026 Concert Schedule\nJuly 19 \n\nBig Lux\n\nJuly 26 \n\nT. Ray Taylor\n\nAugust 2 \n\nBen Freiert\n\nAugust 9 \n\nFrankenphil\n\nAugust 16 \n\nBen Freiert\n\nAugust 23 \n\nRobbed By Locals\n\nAugust 30 \n\nJames Harris\n\nSeptember 6 \n\nTo Be Announced\n\nSeptember 13 \n\nFrankenphil\n\nSeptember 20 \n\nTo Be Announced\n\nSeptember 27 \n\nJonny Debit\n\nOctober 4 \n\nKGB\n\nOctober 11 \n\nFrankenphil\n\nOctober 18 \n\nDan Watson\n\nOctober 25 \n\nJames Harris\n\nKnow Before You Go\n\nFamily-friendly event\nNo outside alcohol\nNo pets\nWeather permitting\nTimes are subject to change\n\nWhy Attend\n\nFree weekly live music\nRotating lineup of local musicians\nFood trucks and beverages\nRelaxed outdoor setting\nGreat Sunday afternoon tradition\n\n  \n 
URL:https://thectbeacon.com/event/sunday-jam-sessions-at-deans-mill-farm/2026-10-11/
LOCATION:Deans Mill Farm\, 1189 Pequot Trail\, Stonington\, CT\, 06378\, United States
CATEGORIES:Deans Mill Farm
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/07/Sunday-Jam-Sessions-at-Deans-Mill-Farm-Sundays-230-pm-530-pm.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261012T090000
DTEND;TZID=America/New_York:20261012T180000
DTSTAMP:20260901T212201Z
CREATED:20260901T212201Z
LAST-MODIFIED:20260901T212201Z
UID:10007344-1791795600-1791828000@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/2026-10-12/
LOCATION:B.F. Clyde’s Cider Mill\, 129 North Stonington Road\, Mystic\, 06355\, United States
CATEGORIES:B.F. Clyde's Cider Mill
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261012T103000
DTEND;TZID=America/New_York:20261012T180000
DTSTAMP:20260903T140908Z
CREATED:20260903T140908Z
LAST-MODIFIED:20260903T140908Z
UID:10007452-1791801000-1791828000@thectbeacon.com
SUMMARY:Connecticut Renaissance Faire 2026 Guide
DESCRIPTION:Connecticut Renaissance Faire 2026 transforms the Lebanon Country Fairgrounds into a sprawling 16th-century fantasy village for nine weekends of jousting\, comedy\, live music\, costumed characters\, artisan shopping\, food\, games and themed adventures. \nThe Faire runs from August 29 through October 25 at 122 Mack Road in Lebanon\, with regular hours from 10:30 a.m. to 6 p.m. Saturdays and Sundays. It also opens on holiday Mondays\, including Labor Day and Columbus Day. \nFor 2026\, the Faire is advertising more than 40 shows each day across 13 stages\, along with dozens of games and activities and more than 200 artisans\, food vendors and other merchants. \nAnd this isn’t an event where you simply watch from the sidelines. \nWalk through the gates and you enter a village populated by kings\, queens\, knights\, fairies\, musicians\, rogues and other characters who interact with visitors throughout the day. You can watch armored combat\, cheer at the joust\, throw an axe\, shop for a handmade sword or drinking horn\, take the kids on human-powered rides\, eat a turkey leg and end up in a conversation with a member of the royal court on the way to your next show. \nHere’s how to plan a day at the 2026 Connecticut Renaissance Faire. \nWhen Is the Connecticut Renaissance Faire?\nThe 2026 season runs from August 29 through October 25. \nThe Faire is generally open Saturdays and Sundays from 10:30 a.m. to 6 p.m.\, with special openings on Labor Day and Columbus Day. \nThe season is divided into themed weekends\, so the experience changes as fall progresses. Themes for 2026 include Dragons & Dungeons\, Roses & Romance\, Shirefolk\, Faerie Ring Revels\, Pirates & Vikings\, Time Travelers\, All Hallows and the new Merry Macabre weekend. \nLabor Day weekend\, September 5–7\, is Dragons & Dungeons\, a fantasy-focused weekend built around quests\, heroes and legendary characters. \nCostumes aren’t required to attend. Some visitors arrive in everyday clothes\, while others treat the themed weekends as an opportunity to build elaborate Renaissance\, fantasy\, pirate\, Viking or other character costumes. \nHow Much Are Connecticut Renaissance Faire Tickets?\nGeneral admission for the 2026 season is $18 for adults and $10 for youth\, while children in the Faire’s child admission category enter free. \nAdmission covers the Faire itself and its regular stage performances. Certain games\, rides\, food\, drinks and premium experiences cost extra. \nOne useful change from the way some fairs and festivals operate is that there are no food tickets. Food and beverages are purchased directly from individual merchants. \nSame-day re-entry is also permitted with a handstamp\, so leaving the grounds doesn’t necessarily mean the end of your Faire day. \nStart With the Shows\nTrying to see everything at the Connecticut Renaissance Faire in one day is probably the wrong approach. \nThere are simply too many performances. \nThe 2026 Faire uses 13 stages and advertises more than 40 shows daily. Entertainment ranges from music and comedy to acrobatics\, combat demonstrations\, theatrical performances and interactive shows. \nOne of the biggest spectacles is the armored combat demonstration from the Knights of Gore. These aren’t performers simply swinging lightweight theatrical weapons around one another. The demonstrations feature fighters in plate armor engaging in full-contact medieval-style combat. \nThe Knights of Gore also present educational demonstrations throughout the day covering subjects such as medieval helmets\, the roles of knights and squires and siege weapons including the trebuchet. \nThe Joust Remains a Centerpiece\nIt’s difficult to imagine a Renaissance faire without knights charging toward one another on horseback. \nJousting remains one of the major attractions in Lebanon. \nThe 2026 season includes jousting from Roundtable Productions and Equus Nobilis\, both listed among the Faire’s new entertainment additions this year. \nThe joust combines horsemanship\, theatrical storytelling and medieval-style competition on a scale that’s difficult to replicate on one of the smaller stages. \nIf seeing a joust is high on your list\, check the schedule when you arrive and build the rest of the day around it rather than assuming you’ll simply stumble across the right performance. \nThere Is Plenty of Comedy\nNot everything involves swords and armor. \nComedy is scattered throughout the Faire\, sometimes on a stage and sometimes walking directly toward you in the lanes. \nThe Norfolk Theatricals specialize in interactive theatrical comedy\, presenting deliberately chaotic original plays with audience members sometimes pulled into the performance. \nBone Dallaire roams the grounds as a self-important thespian and playwright whose opinion of his own talent may exceed everyone else’s. \nThe Faire’s cast of Crown Players adds another layer of continuous theater. Instead of performing only at scheduled times\, characters inhabit the village and interact with guests throughout the day. \nThat distinction is important for first-time visitors. \nThe Connecticut Renaissance Faire isn’t simply a collection of scheduled shows surrounded by food booths. The space between the stages is part of the performance. \nMusic Runs From Celtic Traditions to Sea Chanteys\nLive music is another major part of the day. \nThe 2026 roster includes performers working with Celtic music\, traditional folk\, sea chanteys and other styles that fit naturally into the Faire setting. \nJesse Ofgang and the Diaspora\, new for 2026\, combine Scottish and Irish musical traditions with contemporary rhythms using instruments including bagpipes\, whistles and guitars. \nNemeton: Folk Fantasy Music and Dance brings an especially unusual collection of instruments to the Faire\, including bagpipes\, drums\, double flutes\, penny whistles\, English concertina\, medieval small pipes\, rauschpfeife and hurdy-gurdy. \nNew England’s Misfits of Avalon draw from Celtic music with hammered dulcimer\, mandolin\, guitar and violin. \nOther weekends bring different musicians\, including the maritime and Celtic sounds of the Crimson Pirates and southeastern Connecticut’s Bards of Gungywamp. \nBecause performers vary by themed weekend\, it’s worth checking the schedule for the specific date you’re attending. \nSome of the Best Entertainment Is Strange\nRenaissance faires have always left room for acts that don’t fit neatly into a category. \nThat’s part of the fun. \nFor 2026\, Fly by Night joins the Connecticut Faire with a combination of comedy\, juggling\, whip cracking and sideshow skills. The duo of Steve King and Ryan Roberts has been performing since 1990 and appeared as semifinalists on the fourth season of America’s Got Talent. \nCircus Stella puts rescued dogs into a circus environment alongside Dextre Tripp\, mixing canine tricks with juggling\, ladder balancing\, rope walking and unicycling. \nElsewhere\, visitors can encounter puppetry\, dance\, storytelling\, magic and roaming performers without necessarily planning to see them. \nLeave some empty space in the schedule. \nAt a Renaissance faire\, getting distracted is part of the itinerary. \nGames and Rides Go Beyond the Stages\nThere’s plenty to do when you want to participate rather than watch. \nThe Faire’s games and activities include old-fashioned and Renaissance-inspired challenges\, physical games and human-powered attractions. \nSome activities carry an additional fee. \nYou’ll find opportunities to test skill and strength\, explore the Royal Maze and take part in attractions spread throughout the village. \nFor families with younger children\, this can provide a useful break between longer stage performances. \nFor adults\, it can become surprisingly competitive. \nEat the Turkey Leg\, But Don’t Stop There\nYes\, there are giant turkey legs. \nThe Faire’s Turkey Legs and More stand serves the oversized roasted festival staple along with turkey sundaes\, mac and cheese\, smoked chicken\, lemonade and fried dough. \nBut the food selection has grown far beyond the Renaissance-faire stereotype. \nThe 2026 Faire lists 37 food merchants and seven pubs and taverns\, with meals\, desserts\, snacks and beverages distributed throughout the grounds. \nThere are burgers and hot dogs\, chicken sandwiches\, baked goods\, fried seafood\, sweets and a broad assortment of festival food. \nThe Faire also identifies vendors offering vegetarian\, vegan\, gluten-free and dairy-free choices. \nEvery food merchant is required to offer at least one item priced at $7\, an attempt to keep at least one lower-priced choice available at each location. \nOutside snacks and nonalcoholic drinks are also permitted. \nYou Can Walk the Faire With a Drink\nThere are no isolated beer tents requiring guests to remain inside a designated drinking area. \nAdults can purchase alcoholic beverages from the Faire’s pubs and taverns and carry their drinks while exploring the grounds. \nValid identification is required for alcohol purchases. \nThat also makes the taverns part of the atmosphere rather than simply concession stands. \nFor visitors looking for something more structured\, the Faire offers two separate 21-and-over experiences. \nThe Pub Crawl Is a 90-Minute Quest\nThe Connecticut Renaissance Faire Pub Crawl isn’t simply four drink tickets stapled together. \nThe approximately 90-minute experience is hosted by Fae Frostwhiperer and takes a group of no more than 15 participants through four Faire taverns. \nThere are four alcoholic drinks along the way\, but participants also complete challenges\, play games\, sing\, chant and interact with their guide. \nOne stop at Shattered Shield includes Liar’s Dice\, a vegetable platter and an exclusive small-batch mead that isn’t sold from the tavern’s regular menu. \nAnother stop includes a Test of Strength at King’s Inn Crossing. \nPub Crawls depart twice each Faire day\, at 11 a.m. and 2:45 p.m. \nThe price is $75\, plus a processing fee when purchased online. Tickets can also be purchased at Shattered Shield without the online processing fee\, although each crawl is limited to 15 participants and can sell out. \nParticipants must be 21 or older with valid identification. \nRegular Faire admission is not included with the Pub Crawl. \nWhiskey Tastings Offer a Quieter Break\nFor adults who prefer sipping to crawling\, guided whiskey tastings offer a considerably calmer experience. \nThe approximately one-hour sessions explore a curated selection of whiskies\, with hosts discussing origins\, production methods\, flavor profiles and techniques for nosing and tasting. \nCharcuterie is served alongside the pours. \nThe experience is designed for both beginners and experienced whiskey drinkers\, and advance reservations are strongly recommended because seating is intentionally limited. \nParticipants must be 21 or older and bring valid government-issued photo identification. \nLike the Pub Crawl\, a whiskey tasting is an additional experience. Regular Connecticut Renaissance Faire admission must be purchased separately. \nShopping Is a Major Part of the Faire\nDon’t treat the merchant area as an afterthought. \nThe Faire says the 2026 season includes 213 artisans\, games and food vendors\, with 32 new shops joining the grounds this year. \nThe marketplace is where the fantasy world starts becoming something you can take home. \nDepending on the merchant\, visitors can find clothing\, leatherwork\, jewelry\, drinking vessels\, artwork\, fantasy accessories\, home décor and handcrafted goods. \nSome merchants make items that are specifically useful for people building Renaissance or fantasy costumes\, while others sell pieces that work perfectly well outside the Faire. \nFor someone arriving without a costume\, the marketplace also provides an easy way to gradually become more appropriately dressed as the day progresses. \nYou may enter in jeans. \nThere is no guarantee you will leave without a cloak. \n2026 Is a Significant Expansion Year\nThe Faire has added a substantial amount of new material for 2026. \nIts official count includes 11 new shows\, 32 new shops and seven new food offerings. \nAmong the new entertainment are the two jousting productions\, Fly by Night and Jesse Ofgang and the Diaspora. \nThe Faire is also introducing Merry Macabre\, a new themed weekend for October 24–25 that takes the season into darker territory just before Halloween. \nThat expansion matters even to people who have attended in previous years. \nThe basic formula remains recognizable\, but the Faire is deliberately designed so returning on another weekend doesn’t simply reproduce the same day. \nBringing Kids to the Connecticut Renaissance Faire\nChildren don’t have to understand Renaissance history to find things to do here. \nThere are family-oriented performances\, interactive games\, rides and characters throughout the village. \nOne particularly memorable experience is the Knighting Ceremony with the King and Queen\, where children can present themselves before King Basil and Queen Gwendolyn Genevieve and receive royal recognition before the parade. \nThere are also quests and interactive encounters with the Knights of Gore. \nThe Faire’s combination of structured shows and wandering characters means children can become involved in the fantasy rather than spending the entire day watching adults perform. \nYes\, You Can Bring Your Pet\nThe Connecticut Renaissance Faire has an unusually broad pet policy. \nWell-behaved dogs\, cats\, rabbits\, ferrets\, rats and lizards are permitted. \nPet admission is $5 per animal\, while service animals enter free. \nDogs and cats must have proof of current rabies vaccination. A veterinarian’s letter\, email or current rabies tag can serve as proof. \nPets must remain on a non-retractable leash no longer than six feet and owners are responsible for cleaning up after them. \nLivestock\, horses\, donkeys\, mules and other large animals aren’t permitted. \nThe Faire advises owners to bring food and water for their animals. Water bowls may be available from merchants\, but pet food isn’t sold on the grounds. \nPets are also permitted on the parking shuttles. \nParking Has Changed for 2026\nThis is one section worth reading before leaving home. \nThe Faire has a new parking system for 2026. \nVisitors who want to park directly at the Faire grounds at 122 Mack Road can purchase Premium Parking for $10 per vehicle. \nThere are only 525 Premium Parking spaces available each Faire day\, and they must be purchased online in advance for the specific date you’re attending. \nYou cannot purchase Premium Parking when you arrive at the lot. \nVIP admission includes Premium Parking. \nThere are also 125 free ADA parking spaces at the main Faire site for vehicles displaying a valid handicapped placard or plate. These spaces can’t be reserved and are available on a first-available basis. \nMotorcycles can park at the main site for free. \nFree Parking and Shuttles Are Available\nYou don’t have to pay to park. \nThe Faire operates free satellite parking with continuous shuttle service beginning at 9:30 a.m. \nOne free lot is located at 744 Trumbull Highway in Lebanon. \nAdditional parking is available at Lebanon Middle School\, 891 Exeter Road\, and Lyman Memorial High School\, 917 Exeter Road. \nThere is one important wrinkle with the school lots: the shuttles do not pick up directly at the schools. \nGuests parking at either school walk to the Mobil station located between the two schools\, which serves as the shuttle pickup and drop-off point. \nThe last shuttle leaves the Faire 30 minutes after closing. \nAnd don’t blindly follow your GPS. \nThe Faire specifically warns visitors not to use Barker Road\, which police close to through traffic on Faire weekends. \nWhere to Stay\nFor visitors coming from farther away\, the Faire maintains a list of nearby lodging options rather than operating an on-site campground. \nBecause the event runs for nine weekends\, staying overnight can also make sense for visitors who want to attend both Saturday and Sunday without making the drive twice. \nCheck lodging availability early for popular themed weekends\, particularly as the season moves toward October and foliage season in eastern Connecticut. \nWhat First-Time Visitors Should Know\nThe easiest mistake is approaching the Connecticut Renaissance Faire like an attraction where everything follows one obvious route. \nIt doesn’t. \nThere are performances happening simultaneously\, characters wandering the lanes\, merchants to explore\, food to try and activities that can consume far more time than expected. \nCheck the day’s performance schedule first and choose the handful of shows you really don’t want to miss. \nThen allow the rest of the day to happen around them. \nYou might stop for lunch and encounter a roaming performer. \nYou might head toward a stage and spend 30 minutes shopping instead. \nYou might intend to watch one song and stay for an entire set. \nThat’s not poor planning. \nThat’s pretty much how a Renaissance faire is supposed to work. \nConnecticut Renaissance Faire 2026 Details\nEvent: Connecticut Renaissance Faire\nSeason: August 29–October 25\, 2026\nRegular Days: Saturdays and Sundays\, plus Labor Day and Columbus Day\nHours: 10:30 a.m.–6 p.m.\nLocation: Lebanon Country Fairgrounds\nAddress: 122 Mack Road\, Lebanon\, CT 06249\nAdult General Admission: $18\nYouth Admission: $10\nChild Admission: Free\nEntertainment: More than 40 shows daily across 13 stages\nMarketplace: More than 200 artisans\, food vendors\, games and other merchants\nFood: 37 food merchants and seven pubs and taverns\nPremium On-Site Parking: $10\, advance date-specific purchase required\nFree Parking: Satellite lots with shuttle service\nPet Admission: $5; service animals free\nSame-Day Re-Entry: Permitted with handstamp\nOutside Food: Snacks and nonalcoholic drinks permitted \nMore information is available at the Event Website link below. \nTo purchase tickets\, click the Event Ticketing link below. \n  \n  \n  \nFeatured image is an artistic representation inspired by the event and may not depict the actual people\, location\, or activities shown. \n 
URL:https://thectbeacon.com/event/connecticut-renaissance-faire-2026-guide/2026-10-12/
LOCATION:Lebanon Fair Grounds\, 122 Mack Road\, Lebanon\, 06249\, United States
CATEGORIES:Lebanon Fairgrounds
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DTSTART;TZID=America/New_York:20261012T110000
DTEND;TZID=America/New_York:20261012T170000
DTSTAMP:20260705T020852Z
CREATED:20260510T162306Z
LAST-MODIFIED:20260705T020852Z
UID:10000509-1791802800-1791824400@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-3/2026-10-12/
LOCATION:Mystic Seaport\, 75 Greenmanville Ave\, Mystic\, CT\, \,06355-1946\,\, United States
CATEGORIES:Mystic Seaport
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DTSTART;TZID=America/New_York:20261012T113000
DTEND;TZID=America/New_York:20261012T210000
DTSTAMP:20260913T020703Z
CREATED:20260913T020703Z
LAST-MODIFIED:20260913T020703Z
UID:10007577-1791804600-1791838800@thectbeacon.com
SUMMARY:Oktoberfest at Jealous Monk Brings Five Weeks of Bavarian Food\, Seasonal Beer and Live Music to Mystic
DESCRIPTION:Oktoberfest at Jealous Monk isn’t a one-day festival. Mystic’s European-style beer hall is turning much of fall into Oktoberfest\, beginning Saturday\, September 19 and continuing through Saturday\, October 24\, with a special German-inspired menu\, seasonal beers\, live entertainment\, and Oktoberfest competitions and activities. \nThe extended celebration is something Jealous Monk has been doing for years\, and the restaurant takes the inspiration more seriously than the lederhosen-and-pretzel graphics might suggest. \nJealous Monk says members of its team have made annual research trips to Munich during Oktoberfest\, bringing ideas from the world’s most famous beer festival back to Mystic. \nThey even use the German word that helps explain what they’re trying to recreate: Gemütlichkeit. \nThere isn’t a perfect English translation. It’s a combination of warmth\, friendliness\, comfort\, good cheer\, and the feeling of enjoying yourself in good company. \nIn other words\, it’s pretty much the reason beer halls have big tables. \nMore Than a Single Oktoberfest Party\nJealous Monk’s 2026 celebration begins September 19\, but don’t read that as the date of the entire event. \nThe restaurant’s announcement calls this an “extended” Oktoberfest season running September 19 through October 24. \nThroughout that period\, Jealous Monk plans a special seasonal food menu and Oktoberfest beers along with a changing schedule of musicians and other entertainment. \nContests are part of the celebration as well\, including the most recognizable American Oktoberfest test of endurance: stein hoisting. \nThe restaurant is still completing its detailed 2026 entertainment schedule and Oktoberfest menu\, so individual performers\, contest dates and this year’s complete food and beer lineup have not all been announced yet. \nThat’s worth knowing before making plans around a particular weekend. \nBut the larger celebration is already confirmed. \nJealous Monk Was Practically Built for This\nThere are plenty of restaurants that can put bratwurst on the menu for three weeks and call it Oktoberfest. \nJealous Monk has a bit of a head start. \nThe locally owned restaurant describes itself as Mystic’s only beer garden\, and its home in Olde Mistick Village was designed as a contemporary interpretation of a European beer hall. \nInside\, there’s a barrel-vaulted ceiling\, old-world artwork and long communal tables rather than a dining room filled exclusively with little two- and four-person islands. \nOutside is an expansive beer garden with picnic tables\, games and gathering spaces. \nThen there are the taps. \nJealous Monk maintains 32 rotating draft lines\, allowing the restaurant to shift a significant portion of its beer selection as seasonal Märzens\, Festbiers and other fall releases arrive. \nIts regular menu already leans European in places\, too. Belgian frites\, a Bavarian-style pretzel\, bratwurst and schnitzel live comfortably alongside burgers\, wings\, chowder and other American pub food. \nOktoberfest isn’t much of a costume change here. \nThe Food Gets More German for the Season\nThe complete 2026 Oktoberfest menu has not yet been published\, but previous Jealous Monk Oktoberfest menus give a much better indication of what “special menu” means here. \nLast year’s seasonal offerings included Schweinshaxe\, the German pork knuckle strongly associated with Bavarian cooking. \nJealous Monk prepared its version braised and served it with spätzle\, rotkohl and beer au jus. \nSpätzle are small\, soft egg noodles or dumplings common throughout southern Germany and neighboring parts of Central Europe. \nRotkohl is braised red cabbage\, usually cooked until tender with a balance of sweet and acidic flavors. \nAnother recent Oktoberfest dish was Brathendl\, Bavarian-style roast chicken\, served at Jealous Monk with rotkohl and mashed potatoes. \nThose dishes went considerably further into Bavarian cooking than simply putting mustard on a sausage. \nUntil the restaurant releases this year’s finished menu\, however\, those should be treated as examples from previous celebrations rather than promises for 2026. \nSome Oktoberfest Food Is Available Even Before Oktoberfest\nA few things don’t have to wait until September 19. \nJealous Monk’s regular menu currently includes its Big A Pretzel\, a large Bavarian-style pretzel served with spicy and sweet mustards\, with bier cheese available to add. \nThere’s also a Bavarian Bratwurst\, available traditionally with sauerkraut and spicy mustard or prepared panini-style with Swiss cheese. \nThe regular Chicken Schnitzel is a less traditional Jealous Monk interpretation: crispy breaded chicken with Swiss cheese\, grilled onions and peppers and chipotle aioli\, served with house-cut Belgian frites. \nThose staples give the regular menu a European foundation before the temporary Oktoberfest dishes arrive. \nThen Come the Oktoberfest Beers\nBeer is where an extended celebration makes particularly good sense. \nOktoberfest beer doesn’t describe just one modern style. \nFor much of the 20th century\, Americans came to associate Oktoberfest with Märzen\, an amber German lager with a malty character and clean finish. \nThe beer traditionally had a practical connection to the brewing calendar. Before refrigeration\, brewing during warm summer weather was difficult and potentially dangerous for the beer. Märzen\, meaning “March beer\,” could be brewed in March\, stored through the summer and consumed in autumn. \nModern Munich Oktoberfest has shifted toward Festbier\, generally paler\, lighter in body and extremely drinkable despite retaining enough malt character to stand up to festival food. \nOnly beer from Munich’s six traditional breweries can officially be served at the Oktoberfest in Munich: Augustiner\, Hacker-Pschorr\, Hofbräu\, Löwenbräu\, Paulaner and Spaten. \nJealous Monk’s 32 rotating taps give the Mystic restaurant considerable room to explore both imported German beer and American interpretations of Oktoberfest styles. \nThe exact 2026 seasonal tap list is still developing\, so anyone hunting for a particular brewery should check the current list closer to their visit. \nThe Real Oktoberfest Isn’t Actually in October\nJealous Monk’s September 19 start also lines up almost perfectly with Munich. \nThe 2026 Oktoberfest in Munich runs September 19 through October 4. \nThat often surprises people who understandably assume a festival named Oktoberfest should happen primarily in October. \nIt used to. \nThe original Oktoberfest was held in October 1810 to celebrate the marriage of Crown Prince Ludwig of Bavaria and Princess Therese of Saxe-Hildburghausen. \nThe public celebration included horse racing and proved popular enough to return. \nOver time\, the festival grew and its schedule moved earlier to take advantage of September’s generally better weather and longer daylight. \nThe October name stayed. \nJealous Monk begins its Mystic celebration on the same Saturday that Munich opens its 2026 festival\, then keeps going for another three weeks after Munich has packed up the tents. \nA Royal Wedding Started All of This\nThat first celebration took place on fields outside Munich’s city gates. \nThe site became known as Theresienwiese\, or Therese’s Meadow\, in honor of the bride. Munich residents still commonly shorten the name of Oktoberfest itself to the Wiesn. \nWhat began as a royal wedding celebration evolved into an enormous annual festival of beer\, Bavarian food\, music\, rides\, costumes and communal drinking. \nToday’s Oktoberfest bears little resemblance in scale to the 1810 event. \nMillions of people attend during a typical year. \nThe enormous beer tents can accommodate thousands of guests apiece. \nTraditional Bavarian clothing\, particularly lederhosen and dirndls\, has become inseparable from the modern image of the festival. \nAnd the beer arrives by the liter. \nAbout That Stein-Hoisting Contest\nJealous Monk says contests will be part of the 2026 festivities\, with stein hoisting among the activities being promoted. \nThe rules vary by competition\, but the basic concept is wonderfully uncomplicated. \nTake a full beer stein. \nHold it straight out in front of you with one arm. \nDo not bend the elbow. \nDo not lower the arm. \nDo not spill it. \nWait for everyone else to regret entering. \nA full one-liter glass stein weighs roughly five pounds\, so what seems fairly easy for the first few seconds becomes progressively less pleasant. \nIt’s become a staple of American Oktoberfest celebrations\, combining German beer-hall imagery with the very American instinct to turn practically anything into a contest. \nLive Music Will Rotate Through the Celebration\nThe other major piece still being assembled is the entertainment calendar. \nJealous Monk says live musicians will perform throughout the extended Oktoberfest season\, rather than concentrating entertainment into a single opening-day party. \nThat follows the format the restaurant has used in previous years. Its 2024 Oktoberfest\, for example\, featured live music on several dates spread between late September and late October. \nThe restaurant’s September 12 announcement says it is currently putting the finishing touches on its 2026 list of musicians and will add specifics to its events calendar as they are finalized. \nSo this is an event worth checking more than once. \nSeptember 19 is the beginning\, not the whole story. \nWhy Jealous Monk Works as a Beer Hall\nOktoberfest also makes some of Jealous Monk’s design choices easier to understand. \nTraditional beer halls aren’t designed around privacy. \nThey’re designed around gathering. \nLong tables put strangers next to one another. Food is hearty. Beer comes in substantial quantities. Music and conversation create enough noise that nobody expects a hushed dining room. \nJealous Monk borrowed that social model for its Mystic restaurant. \nThe indoor hall includes large communal tables\, while the outdoor beer garden uses picnic-style seating. Board games\, pinball and old-school video games add to the idea that customers are supposed to stay for a while rather than simply eat and leave. \nThe restaurant’s full name says it plainly: \nJealous Monk Social Hall & Beer Garden. \nFor five weeks beginning September 19\, the “beer garden” part gets to take center stage. \nYou Don’t Have to Drink Beer\nDespite the name and the Oktoberfest theme\, Jealous Monk isn’t exclusively for beer drinkers. \nThe restaurant also maintains wine\, liquor and cocktail selections\, and its food menu includes burgers\, sandwiches\, salads\, seafood and vegetarian options alongside the more obvious beer-hall fare. \nIt’s also a restaurant rather than a ticketed beer festival. \nThe currently announced Oktoberfest season does not carry a general admission charge. Customers visit Jealous Monk normally and order food and drinks\, while special entertainment and activities occur throughout the run. \nThat makes this fundamentally different from the one-afternoon Oktoberfests where admission buys a tasting glass and a fixed number of pours. \nYou can go once. \nOr you can go back as the taps\, menu specials and entertainment change. \nFive Weeks Gives You Time to Do It Properly\nThat’s really the advantage of Jealous Monk’s approach. \nOktoberfest doesn’t have to be crammed into one Saturday afternoon. \nThe first visit might be for the seasonal menu. \nAnother could coincide with live music. \nA third might involve a Märzen you haven’t tried. \nAnd eventually someone is going to convince you that holding a five-pound glass at arm’s length sounds like fun. \nThe 2026 celebration opens September 19. \nBy the time it ends October 24\, Mystic will be deep into foliage\, Olde Mistick Village will have shifted from late-summer visitors toward its fall crowds\, and Jealous Monk will have spent more than a month doing what a beer garden was designed to do. \nGather people around a table. \nPour the beer. \nBring out the food. \nProst. \nDetails\nEvent: Oktoberfest at Jealous Monk\nDates: Saturday\, September 19 through Saturday\, October 24\, 2026\nVenue: Jealous Monk Social Hall & Beer Garden\nLocation: Olde Mistick Village\, Building 20\nAddress: 27 Coogan Boulevard\, Mystic\, CT 06355\nAdmission: No general admission charge announced; food and beverages purchased separately\nFood: Special Oktoberfest menu planned for the season; complete 2026 menu is still being finalized\nBeer: Seasonal Oktoberfest beers plus Jealous Monk’s rotating draft selection\nDrafts: 32 rotating taps\nEntertainment: Live musicians throughout the Oktoberfest run; individual performers and dates are still being announced\nActivities: Oktoberfest contests and activities\, including stein-hoisting festivities\nIndoor/Outdoor: Indoor social hall and outdoor beer garden\, weather permitting\nRegular Hours: Monday–Thursday\, 11:30 a.m.–9 p.m.; Friday–Saturday\, 11:30 a.m.–10 p.m.; Sunday\, 10:30 a.m.–9 p.m.\nPhone: 860-536-6665 \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/oktoberfest-at-jealous-monk-brings-five-weeks-of-bavarian-food-seasonal-beer-and-live-music-to-mystic/2026-10-12/
LOCATION:Jealous Monk\, 27 Coogan Blvd\, Mystic\, 06355\, United States
CATEGORIES:Jealous Monk
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/09/Oktoberfest-at-Jealous-Monk-Brings-Five-Weeks-of-Bavarian-Food-Seasonal-Beer-and-Live-Music-to-Mystic.jpg
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DTSTART;TZID=America/New_York:20261012T160000
DTEND;TZID=America/New_York:20261012T210000
DTSTAMP:20260705T023526Z
CREATED:20260609T022239Z
LAST-MODIFIED:20260705T023526Z
UID:10005380-1791820800-1791838800@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/2026-10-12/
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
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DTSTART;TZID=America/New_York:20261012T170000
DTEND;TZID=America/New_York:20261012T220000
DTSTAMP:20260603T224938Z
CREATED:20260602T005710Z
LAST-MODIFIED:20260603T224938Z
UID:10004386-1791824400-1791842400@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/2026-10-12/
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
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261013T090000
DTEND;TZID=America/New_York:20261013T180000
DTSTAMP:20260901T212201Z
CREATED:20260901T212201Z
LAST-MODIFIED:20260901T212201Z
UID:10007345-1791882000-1791914400@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/2026-10-13/
LOCATION:B.F. Clyde’s Cider Mill\, 129 North Stonington Road\, Mystic\, 06355\, United States
CATEGORIES:B.F. Clyde's Cider Mill
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DTSTART;TZID=America/New_York:20261013T110000
DTEND;TZID=America/New_York:20261013T170000
DTSTAMP:20260705T020852Z
CREATED:20260510T162306Z
LAST-MODIFIED:20260705T020852Z
UID:10000510-1791889200-1791910800@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-3/2026-10-13/
LOCATION:Mystic Seaport\, 75 Greenmanville Ave\, Mystic\, CT\, \,06355-1946\,\, United States
CATEGORIES:Mystic Seaport
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