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DTSTART;TZID=America/New_York:20261028T090000
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SUMMARY:B.F. Clyde’s Cider Mill 2026: Complete Guide
DESCRIPTION:B.F. Clyde’s Cider Mill is now open for the 2026 season\, beginning another fall of fresh-pressed sweet cider\, cider donuts\, traditional hard cider\, apple wine and one of the most unusual pieces of working history in Connecticut. \nThe family-owned Old Mystic landmark opened for the season September 1 and is currently scheduled to operate seven days a week from 9 a.m. to 6 p.m. at 129 North Stonington Road. \nBut calling Clyde’s a cider shop doesn’t quite explain why generations of families make a trip here every fall. \nThe mill has been family-owned since 1881. Fourth\, fifth and sixth generations of the family still work in the business. Apples are still crushed and pressed using historic machinery powered by steam. Visitors can watch the machinery operate\, descend into the cellar for traditional hard cider tastings\, sample apple wines in a converted grist mill and leave with a bag of cider donuts. \nClyde’s calls itself the oldest steam-powered cider mill in the United States. \nMore precisely\, it is the last operating steam-powered cider mill in the country\, according to the mill\, and its historic cider-making machinery has been recognized by the American Society of Mechanical Engineers as a National Historic Mechanical Engineering Landmark. \nIt isn’t a reproduction of an old cider mill. \nIt’s the real thing. \nA Mystic Fall Tradition Since 1881\nThe story begins with Benjamin F. Clyde. \nIn 1881\, Clyde began producing cider from apples he had pressed at other local mills. He eventually rented a press before purchasing his own mill in 1897. \nThe equipment that followed would become the heart of the operation visitors still come to see. \nClyde purchased a screw press manufactured by Boomer & Boschert of Syracuse\, New York. The company also supplied the apple grater\, elevator and cider pump\, along with plans for the mill building. \nThe machinery was installed in 1898. \nAt the time\, cider mills were hardly unusual in rural America. \nThey served much the same role for apple growers that grist mills did for farmers growing grain. Orchards could bring surplus apples to a centrally located mill\, where the fruit could be processed and pressed into juice. Some of that juice could then be fermented into hard cider. \nMost of those community mills disappeared. \nClyde’s didn’t. \nThe Steam-Powered Mill Is Still Working\nThat’s what makes a visit different from touring a preserved historic building. \nThe machinery still has a job. \nApples enter the cider-making system and are elevated to a grinder\, where they’re reduced to pulp. That pulp is prepared for pressing\, and the historic screw press applies the tremendous pressure needed to extract the juice. \nThe technology was impressive for its era. \nAccording to the American Society of Mechanical Engineers\, the all-steel screw press could apply pressure at three speeds and represented one of the last generations of screw presses before hydraulic presses became widespread during the 20th century. \nASME designated B.F. Clyde’s Cider Mill a National Historic Mechanical Engineering Landmark in 1994\, recognizing the machinery as a rare survivor of an industry that was once common throughout America’s apple-growing regions. \nMore than a century after the equipment was installed\, Clyde’s still uses the mill to make cider. \nWhen Can You Watch Clyde’s Press Cider?\nVisitors don’t have to settle for looking at the machinery. \nClyde’s runs it during the season. \nThe mill’s typical pressing schedule is: \nTuesday and Thursday: 10 a.m.–noon\nSaturday and Sunday: 10 a.m.–noon \nThe schedule can vary because Clyde’s presses according to production needs\, so the machinery isn’t guaranteed to be running continuously throughout those periods. \nEven when the press isn’t operating\, visitors are welcome to look inside the historic press building. \nFor anyone specifically interested in seeing the steam-powered machinery at work\, a pressing morning is the best time to plan a visit. \nHow Clyde’s Makes Sweet Cider\nFresh sweet cider is the product that started everything. \nClyde’s purchases its apples from small orchards rather than operating a pick-your-own orchard of its own. The apples are processed at the mill and pressed into cider using the historic equipment. \nThe finished sweet cider is flash pasteurized on the property. \nVisitors can buy cider to take home or drink it while visiting\, and seasonal cider drinks have become part of the experience alongside the mill’s baked goods. \nThat combination has helped turn what was originally a working agricultural business into a fall destination. \nYou can come to learn how a 19th-century cider press works. \nYou can also come because you want cider and a donut. \nNeither is the wrong reason. \nAbout Those Clyde’s Cider Donuts\nFor plenty of visitors\, the steam engine has competition. \nClyde’s cider donuts have become almost as closely associated with the mill as the cider itself. \nThe store sells its well-known cider donuts along with other baked goods and seasonal treats. The selection can vary\, but the broader shop also carries jarred products\, honey from local beekeepers\, candied apples made by the family and other locally produced goods. \nIt’s part bakery\, part country store and part historic attraction. \nAnd on a busy fall weekend\, the line is evidence that plenty of people know exactly what they came for. \nThen There Is the Cider Downstairs\nThe word “cider” gets considerably more complicated at Clyde’s. \nSweet cider is only part of the story. \nClyde’s also makes traditional hard cider using a process very different from the sweeter\, carbonated canned ciders that have become common in supermarkets and bars. \nThe hard cider begins with apple juice and ferments before aging in oak whiskey barrels. \nThe process from juice to finished hard cider typically takes about a year. \nAfter fermentation and aging\, the hard cider receives relatively little filtration before being sold. That preserves more of the raw\, oaky character produced by the barrel. \nThe result is considerably stronger than many commercial hard ciders. \nClyde’s hard ciders and apple wines generally contain 12 to 14 percent alcohol. \nHard Cider vs. Apple Wine: What’s the Difference?\nThis is one of the more interesting parts of Clyde’s operation because the two products begin in essentially the same place. \nBoth the hard cider and apple wine start as fermented apple juice aged in oak whiskey barrels. \nWhat happens afterward separates them. \nClyde’s hard cider is only lightly filtered to remove sediment. That leaves it with a bolder flavor\, more pronounced oak character and more bite. \nThe apple wine receives considerably more filtration. \nThat additional processing produces a smoother\, somewhat sweeter product that is also shelf stable before opening. \nSo someone expecting Clyde’s hard cider to taste like a modern canned hard cider may be surprised. \nThis is closer to an older cider-making tradition. \nWhat’s in the Hard Cider Cellar?\nThe hard cider cellar sits underneath the press building. \nThat’s where visitors can taste Clyde’s traditional hard ciders and where the product has been made for generations. \nAvailability changes throughout the season\, but Clyde’s 2026 lineup includes several recurring varieties. \nThe Original is the starting point. It’s dry\, without added fruit flavors competing with the oak character of the barrel. \nLucky Lion is also dry and crisp\, with a character Clyde’s says some drinkers compare to Scotch. \nBlackout goes even further in that direction. It’s Clyde’s most popular hard cider and wine flavor\, with strong oak notes that the mill describes as almost reminiscent of whiskey. \nThen things get fruitier. \nBoomerang combines apple and cranberry for a tart\, sweeter cider. \nGoodfella adds blackberry and lands on the sweeter end of the lineup. \nYellow Jacket combines apple and orange\, producing some sweetness with a citrus bite. \nCherry Bomb adds another fruit-driven option. \nBecause Clyde’s rotates its hard ciders\, individual varieties can change during the season. \nThe Apple Wine List Goes Much Further\nThe wine side of the operation offers even more variety. \nClyde’s currently lists 14 apple wines\, ranging from dry expressions of apple to much sweeter fruit combinations. \nApple Wine is the driest of the wine lineup. \nSpiced Apple uses mulling spices for a distinctly fall-oriented version. \nSpider Cider combines sweetness with pumpkin spices and can be warmed or used in a hot toddy. \nStrawberry Bliss is the sweetest wine in the lineup\, combining apple and strawberry. \nBlueberry Spinner combines apple and blueberry. \nApple Raspberry leans sweet but tart. \nCider House Blend combines apple\, orange and cranberry. \nSeveral of the hard cider varieties\, including Original\, Lucky Lion\, Blackout\, Boomerang\, Goodfella and Yellow Jacket\, are also produced as wines. \nThe distinction comes back to filtration. \nSame roots. \nDifferent finish. \nYes\, You Can Taste Them for Free\nClyde’s offers separate hard cider and wine tastings throughout its season. \nAnd the tastings are free. \nNo purchase is required and no reservation is necessary. \nVisitors can sample up to four hard ciders and up to four wines at their respective tasting locations. \nHard cider tastings take place in the cellar beneath the press building. \nWine tastings are held in the tasting room\, which has its own connection to the property’s history: the building is a converted grist mill once used to produce johnnycake meal. \nTastings are first-come\, first-served. \nCurrent tasting hours are: \nMonday–Saturday: 9 a.m.–6 p.m.\nSunday: 10 a.m.–6 p.m. \nEveryone participating in a tasting must show a valid ID\, regardless of age or appearance. Clyde’s does not accept expired IDs or photographs of identification. \nConnecticut alcohol rules also mean Clyde’s cannot sell its hard cider or wine before 10 a.m. on Sundays. \nA Few Clyde’s Flavors to Know Before You Taste\nIf you don’t know where to start\, the tasting bottles are generally arranged from driest to sweetest\, and the staff can help narrow the choices. \nFor something dry: Original or Apple Wine. \nFor strong oak character: Blackout. \nFor dry and crisp: Lucky Lion. \nFor tart cranberry: Boomerang. \nFor something sweeter: Goodfella. \nFor fall spice: Spiced Apple or Spider Cider. \nFor very sweet fruit: Strawberry Bliss or Blueberry Spinner. \nOne warning for anyone accustomed to mass-market hard cider: remember the alcohol content. \nAt 12 to 14 percent ABV\, Clyde’s hard cider is much closer to wine strength than a typical bottle or can of commercial cider. \nCan You Bring Back a Clyde’s Growler?\nYes. \nClyde’s sells 64-ounce growlers of hard cider and offers growler refills. \nThere are a couple of important rules. \nClyde’s refills growlers rather than exchanging them\, so customers should clean their growler before bringing it back. The mill can only refill glass growlers that have a stamped or imprinted 64-ounce measurement. \nWine cannot be used for growler fills. \nThe refill program is for hard cider. \nHard cider should also be kept cool after purchase. Clyde’s recommends refrigeration. \nThere’s More Than Cider\nThe tasting room also contains Clyde’s gift shop\, with merchandise and locally made products that can include handmade earrings\, postcards and art prints. \nElsewhere at the mill\, visitors can browse honey produced by local beekeepers\, jarred foods\, family-made candied apples\, baked goods and other seasonal products. \nThat makes it possible to spend considerably more time at Clyde’s than simply buying a gallon of cider and heading home. \nWatch the press. \nGet cider and donuts. \nExplore the store. \nGo downstairs for a hard cider tasting. \nVisit the wine tasting room. \nBrowse the gift shop. \nIt’s effectively several different experiences spread across the historic property. \nIs B.F. Clyde’s Cider Mill Good for Kids?\nYes. \nClyde’s welcomes children of all ages. \nThe working mill is also an opportunity to show kids a piece of machinery doing the job it was actually designed to do more than a century ago. \nThere is no alcohol involved in the regular sweet cider\, and the bakery\, cider and mill demonstration make Clyde’s an easy family fall stop. \nJust don’t confuse the two kinds of cider. \nThe traditional hard cider and apple wines are 12 to 14 percent alcohol and are strictly for adults 21 and older. \nCan You Pick Apples at Clyde’s?\nNo. \nThis is one of the most useful things to know before making the trip. \nB.F. Clyde’s is a cider mill\, not a pick-your-own orchard. \nThe mill purchases apples from small orchards and uses them to produce its cider. \nIf apple picking is part of your fall plans\, you’ll need to visit an orchard separately. \nCan You Bring a Dog?\nYes\, with restrictions. \nLeashed pets are permitted on the grounds. \nThey aren’t allowed inside the buildings or on the porch\, and visitors need to bring whatever they need to clean up after their pets. \nParking Can Be the Hardest Part of a Fall Visit\nClyde’s popularity comes with one predictable problem. \nIt gets busy. \nThe main parking lot can fill during peak periods\, particularly on fall weekends. \nClyde’s asks visitors to try the main lot first and to respect posted no-parking areas and neighboring properties if parking along nearby roads. \nAn auxiliary lot is available at 49 North Stonington Road. It’s approximately four-tenths of a mile from the mill\, so visitors using it should expect a walk. \nIf your schedule is flexible\, a weekday visit can make the entire experience easier. \nIf you’re coming specifically to see the press operate\, Tuesday or Thursday morning offers the combination of a weekday visit and a scheduled pressing window. \nClyde’s Isn’t a Museum\, and That’s the Point\nThere are plenty of places where historic machinery survives behind ropes. \nClyde’s is different. \nBenjamin Clyde started making cider in 1881. \nHe acquired his own mill in the 1890s. \nThe equipment installed in 1898 survived the arrival of hydraulic presses\, mass food production\, supermarkets\, interstate highways and more than a century of changes in how Americans buy their food. \nThe family survived with it. \nToday\, fourth\, fifth and sixth generations are involved in the operation. \nEvery September\, the doors open again. \nApples arrive. \nThe steam-powered machinery starts moving. \nFresh cider begins flowing. \nAnd people line up for cider donuts. \nThat’s why B.F. Clyde’s Cider Mill is more than another place to add to a Connecticut fall checklist. It’s a piece of New England’s agricultural and industrial history that never stopped doing its job. \n2026 Visitor Guide\nAttraction: B.F. Clyde’s Cider Mill\n2026 Season Opening: September 1\, 2026\nCurrent Hours: 9 a.m.–6 p.m.\, seven days a week\nLocation: 129 North Stonington Road\, Mystic\, CT 06355\nAdmission: Free\nChildren: Welcome\nPets: Leashed pets allowed on the grounds; not inside buildings or on the porch\nApple Picking: No\nSweet Cider: Available\nCider Donuts and Baked Goods: Available\nHard Cider: Available for adults 21+\nApple Wine: Available for adults 21+\nAlcohol Content: Hard cider and wine are generally 12–14% ABV\nTastings: Free; no reservation required\nHard Cider Tastings: Cellar beneath the press building\nWine Tastings: Tasting room\nTasting Hours: Monday–Saturday\, 9 a.m.–6 p.m.; Sunday\, 10 a.m.–6 p.m.\nTypical Pressing Schedule: Tuesday\, Thursday\, Saturday and Sunday\, 10 a.m.–noon\nParking: Main lot plus auxiliary parking at 49 North Stonington Road\nThanksgiving: Closed\nShipping: Not available\nPreorders/Call-Ahead Orders: Not available \nHard Cider Menu\nAmerican Society of Mechanical Engineers History \nMore information is available at the Event Website link below. \n  \n  \n  \n  \nFeatured image is an artistic representation inspired by the event and may not depict the actual people\, location\, or activities shown.
URL:https://thectbeacon.com/event/b-f-clydes-cider-mill-2026-complete-guide/2026-10-28/
LOCATION:B.F. Clyde’s Cider Mill\, 129 North Stonington Road\, Mystic\, 06355\, United States
CATEGORIES:B.F. Clyde's Cider Mill
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/09/BF-Clydes-Cider-Mill-2026-Complete-Guide.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261028T090000
DTEND;TZID=America/New_York:20261028T210000
DTSTAMP:20261007T021547Z
CREATED:20261007T021547Z
LAST-MODIFIED:20261007T021547Z
UID:10009297-1793178000-1793221200@thectbeacon.com
SUMMARY:Mystic Monsters Turns Downtown Businesses Into a Month-Long Halloween Scavenger Hunt
DESCRIPTION:Mystic Monsters Turns Downtown Businesses Into a Month-Long Halloween Scavenger Hunt beginning Friday\, Oct. 9\, sending participants from shop to shop in search of creatures hiding inside local businesses. \nThe premise is wonderfully simple: Adventure Mystic is “unleashing” monsters around town\, and it’s up to participants to find them. \nFrom Oct. 9 through Halloween\, participating businesses will display their favorite Halloween monster. Players pick up an official Mystic Monsters Scavenger Hunt Map at Adventure Mystic\, then use it to track down the creatures scattered around town. \nFind the monster. Get the participating business owner’s signature. Then head off in search of the next one. \nThe Businesses Become the Game Board\nMystic is particularly well suited to a scavenger hunt like this because participants aren’t being sent around an enclosed attraction. The town itself becomes part of the experience. \nRather than completing the hunt in a single building or at a single event\, participants move among local businesses looking for the monsters identified on their maps. \nThat also makes Mystic Monsters unusually flexible for a Halloween event. There’s no single starting time or one night when everyone has to participate. The monsters remain on display from Oct. 9 through Oct. 31\, allowing families and other participants to work through the hunt on their own schedule. \nAnd Adventure Mystic has given the players an appropriately sinister name. \nThey’re the victims. \nFinish the Hunt and There Are Prizes Waiting\nCompleted maps are returned to Adventure Mystic\, where successful victims receive a limited-edition Mystic Rocks sticker. \nThey’ll also receive a chance ticket for a drawing with several prizes. \nSix winners will receive autographed copies of Seven Orange Pumpkins\, the Halloween picture book by author and illustrator Stephen Savage. Another prize is a $25 gift card from one of the participating local businesses. \nPublished in 2013\, Seven Orange Pumpkins is a Halloween counting book that turns seven jack-o’-lanterns into a playful countdown toward Halloween night. Savage is an award-winning children’s book author and illustrator whose work includes dozens of books for young readers. \nThat makes the autographed books a particularly fitting prize for a hunt built around searching Mystic for Halloween creatures. \nCostumes and Social Media Can Add to the Hunt\nAdventure Mystic is encouraging participants to dress for the occasion\, so there’s no reason the monsters have to be the only creatures roaming around town. \nThe organizers are also offering bonus points for tagged social-media photos and posts\, adding another layer for people who want to document their hunt as they move between participating businesses. \nThe result is less a traditional scheduled event than a Halloween side quest running through Mystic for most of October. \nYou can tackle it in one outing\, work on it during several visits or simply add a few monster stops while you’re already downtown. \nJust remember to get those signatures. \nMore information is available at the Event Website link below. \nDetails\nEvent: Mystic Monsters Scavenger Hunt\nDates: Friday\, Oct. 9 through Saturday\, Oct. 31\, 2026\nLocation: Adventure Mystic and participating businesses around Mystic\nHow to Start: Pick up an official Mystic Monsters Scavenger Hunt Map from Adventure Mystic\nHow It Works: Visit participating businesses shown on the map\, locate their Halloween monsters and collect signatures from the business owners\nCompletion: Return the completed map to Adventure Mystic\nCompletion Prize: Limited-edition Mystic Rocks sticker plus a chance ticket for the prize drawing\nDrawing Prizes: Six autographed copies of Seven Orange Pumpkins by Stephen Savage and a $25 gift card from a participating local business\nCostumes: Encouraged\nBonus: Organizers say tagged social-media photos and posts can earn bonus points\nAdmission/Registration Fee: No fee is stated in the event announcement\nParticipating Businesses: The announcement does not provide a complete list; the official hunt map identifies participating locations. \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/mystic-monsters-turns-downtown-businesses-into-a-month-long-halloween-scavenger-hunt/2026-10-28/
LOCATION:Downtown Mystic\, West Main Street\, Mystic\, CT\, 06355\, United States
CATEGORIES:Downtown Mystic
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/10/Mystic-Monsters-Turns-Downtown-Businesses-Into-a-Month-Long-Halloween-Scavenger-Hunt.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261028T100000
DTEND;TZID=America/New_York:20261028T180000
DTSTAMP:20261005T024211Z
CREATED:20261005T024211Z
LAST-MODIFIED:20261005T024211Z
UID:10009261-1793181600-1793210400@thectbeacon.com
SUMMARY:Scarecrows Take Over Olde Mistick Village for the Month of October
DESCRIPTION:Scarecrows Take Over Olde Mistick Village for the Month of October as merchants throughout the Mystic shopping village create their own characters\, compete for visitor votes\, and turn the walk between shops into a month-long outdoor fall display. \nScarecrows in the Village runs Oct. 1–31\, giving visitors the entire month to wander the brick pathways and find the scarecrows stationed outside participating businesses. Rather than bringing in a collection of professionally made decorations\, Olde Mistick Village puts its own merchants behind the creations. \nThat makes this less a single scheduled event than a temporary transformation of the Village. \nThe Merchants Build the Scarecrows\nThe fun is seeing what individual businesses come up with. \nParticipating Olde Mistick Village merchants create their own scarecrow displays\, which can make the decorations an extension of the personality of the shops themselves. The Village’s photos from previous displays show just how loosely the word “scarecrow” can be interpreted\, with the traditional straw-stuffed figure serving more as a starting point than a rule. \nSome are elaborate. Some are funny. Some lean into Halloween. \nAnd visitors aren’t merely looking at them. \nThey’re judging them. \nFind Your Favorites and Vote\nThroughout October\, QR codes placed around Olde Mistick Village allow visitors to vote for their favorite scarecrows. \nThe 2026 competition includes three categories: \nBest in Crow is the overall crowd-pleaser. \nMost Representative rewards the scarecrow that best captures the identity or personality of its participating Village business. \nMost Seaworthy gives the contest an appropriately Mystic category\, inviting merchants to work the area’s maritime character into their displays. \nThe voting turns what could have been simple seasonal decorations into a scavenger-hunt-like walk. Seeing one or two scarecrows isn’t really the point. The fun comes from exploring the Village\, comparing them and deciding which deserves a vote. \nA Different Way to See Olde Mistick Village\nOlde Mistick Village was designed to feel less like a conventional shopping center and more like a small New England village. \nInstead of a single enclosed mall\, shops and restaurants occupy individual buildings connected by pedestrian paths\, with landscaping\, ponds and gathering areas breaking up the property. \nThat’s particularly well suited to an event like this. \nThere isn’t a tent to enter or a designated exhibition area. The scarecrows become part of the landscape\, appearing as visitors move among shops and restaurants. \nIt also means there is no particular starting time or required route. Someone can spend 20 minutes hunting for scarecrows or make them part of a longer afternoon shopping\, eating and exploring the Village. \nOne Piece of a Much Bigger October in Mystic\nScarecrows in the Village also serves as something of a monthlong backdrop for Olde Mistick Village’s other fall activities. \nThe displays remain in place through Halloween on Oct. 31\, while the Village hosts additional October programming\, including its Apple Festival Oct. 17–18 and Trick or Treat in the Village Oct. 31. \nThat means the experience will change depending on when you visit. Early in October\, the scarecrows are essentially the opening act for fall. By Halloween weekend\, they’re part of a Village fully committed to the season. \nThere is also something appealingly low-key about this one. \nThere are no tickets to buy\, no performance time to hit and no need to devote an entire afternoon to it. Families can turn voting into a game with the kids. Adults can look for their favorite while shopping. Visitors coming for another Village event can simply add the scarecrows to the day. \nAnd because the displays remain up for an entire month\, this is one fall tradition where missing a particular Saturday doesn’t mean missing the event. \nThe only deadline that matters is Halloween. \nMore information is available at the Event Website link below. \nDetails\nEvent: Scarecrows in the Village\nDates: Thursday\, Oct. 1–Saturday\, Oct. 31\, 2026\nLocation: Olde Mistick Village\nAddress: 27 Coogan Boulevard\, Mystic\, CT 06355\nAdmission: Free\nFormat: Monthlong outdoor scarecrow display created by participating Village merchants\nVoting: QR-code voting available throughout October\n2026 Categories: Best in Crow\, Most Representative and Most Seaworthy\nWho It’s For: All ages; particularly easy to combine with a family visit\, shopping or dining\nSchedule: Displays can be viewed during Village operating hours; individual businesses and restaurants may keep different hours\nRelated October Events: Apple Festival\, Oct. 17–18; Trick or Treat in the Village\, Oct. 31\nFinal Day: Halloween\, Oct. 31\nWeather: The scarecrows are displayed outdoors\, so dress for conditions \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/scarecrows-take-over-olde-mistick-village-for-the-month-of-october/2026-10-28/
LOCATION:Olde Mistick Village\, 27 Coogan Blvd\, Mystic\, CT\, 06355\, United States
CATEGORIES:Olde Mistick Village
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/10/Scarecrows-Take-Over-Olde-Mistick-Village-for-the-Month-of-October.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261028T170000
DTEND;TZID=America/New_York:20261028T230000
DTSTAMP:20260602T012603Z
CREATED:20260602T012603Z
LAST-MODIFIED:20260602T012603Z
UID:10004653-1793206800-1793228400@thectbeacon.com
SUMMARY:Burger Night Special at Milestone
DESCRIPTION:Nothing eases the midweek hustle like Burger Night at Milestone. Every Wednesday starting at 5 p.m.\, locals and visitors can indulge in a classic burger-and-beer special right in downtown Mystic. From your hearty double-patty burger to your discounted draft beer\, Milestone has you covered while you soak up the laid-back vibes at one of Mystic’s best-loved neighborhood bars. \nMilestone’s Wednesday special features their signature burger topped with white American cheese and Milestone sauce for $14. Add tasty extras like bacon\, a fried egg\, caramelized onions\, lettuce\, tomato\, and onion. Wash it all down with $6 local draft beer all evening. \nHankering for a good burger? Need a deal for midweek dinner? Meeting friends for after-work drinks? Join them every Wednesday and make your belly happy again with Burger Night at Milestone. We’re glad to be your favorite local hangout for making Wednesday tradition in Mystic. \n  \n  \n 
URL:https://thectbeacon.com/event/burger-night-special-at-milestone/2026-10-28/
LOCATION:Milestone\, 12 Water Street\, Mystic\, CT\, 06355\, United States
CATEGORIES:Milestone
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/06/Burger-Night-Special-at-Milestone-Wednesdays-from-5-pm-to-11-pm.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261028T180000
DTEND;TZID=America/New_York:20261028T210000
DTSTAMP:20261008T160025Z
CREATED:20261008T160025Z
LAST-MODIFIED:20261008T160025Z
UID:10009318-1793210400-1793221200@thectbeacon.com
SUMMARY:What Lurks Beneath: Ghost Ship Brings a Haunted Whaling Voyage to Mystic Seaport
DESCRIPTION:What Lurks Beneath: Ghost Ship Brings a Haunted Whaling Voyage to Mystic Seaport beginning Friday\, Oct. 9\, transforming the museum’s historic waterfront into a supernatural maritime adventure filled with ghostly sailors\, live performances\, mysterious encounters and a whaling crew that has been missing for 200 years.\n\nPresented on 12 evenings through Oct. 30\, the immersive Halloween production invites visitors to explore Mystic Seaport Museum after dark\, following a fictional crew of mutinous whalers whose voyage ended in disaster. Unlike a traditional haunted house\, there is no single path to follow or predetermined sequence of scares. Instead\, visitors move through the museum’s historic waterfront village at their own pace\, encountering characters whose stories gradually reveal the fate of a doomed ship. \nThe production combines theatrical performances\, maritime history\, supernatural storytelling and the atmosphere of a 19th-century seaport. The result is an interactive experience that turns visitors into participants in a maritime mystery rather than spectators watching a conventional stage production. \nA Whaling Ship Returns After 200 Years\nThe story begins in October 1826\, when the fictional whaleship Grampus departs on what should be a three-year whaling expedition. The voyage takes a disastrous turn when a violent storm strikes in the North Atlantic. Food supplies dwindle\, desperation spreads among the sailors and a mutiny erupts aboard the vessel. The Grampus drifts away\, and its crew is never heard from again. \nTwo centuries later\, the vessel has returned to Mystic’s waterfront. Its ghostly sailors are back\, bringing with them the anger\, hunger and unfinished business of a voyage that never reached home. Visitors encounter members of the crew throughout the museum grounds as the whalers recount their experiences\, argue over the events that doomed them and confront the supernatural forces responsible for their return. \nSome encounters advance the central mystery\, while others introduce strange characters\, unsettling stories or theatrical confrontations. Rather than following a prescribed route\, visitors decide which characters to investigate and which parts of the story to explore. \nInspired by Edgar Allan Poe’s Maritime Horror\nThe production takes inspiration from The Narrative of Arthur Gordon Pym of Nantucket\, the only completed novel by Edgar Allan Poe. Published in 1838\, the novel follows a young sailor through increasingly disturbing adventures involving a whaling voyage\, mutiny\, shipwreck\, starvation and mysterious events at sea. \nAlthough Poe is best known for works such as The Tell-Tale Heart and The Raven\, his maritime novel explores a different kind of horror: the fear of being isolated on the ocean\, beyond rescue\, with danger coming from both the natural world and the people aboard the ship. Those themes provide a foundation for Ghost Ship\, which places a fictional 1826 maritime disaster inside Mystic Seaport’s historic environment. \nThe setting adds an unusual dimension to the experience. Instead of constructing artificial shipboard corridors and waterfront scenery\, the production uses the museum’s existing buildings\, pathways and waterfront spaces. For visitors familiar with Mystic Seaport during daylight hours\, the nighttime transformation offers an opportunity to experience the historic village in an entirely different way. \nAn Entire Waterfront Becomes an Interactive Theater\nMystic Seaport Museum developed the production in collaboration with New York-based Clockjack Productions. Rather than presenting a conventional stage play\, the creative team has built an immersive theatrical experience that unfolds across a substantial portion of the museum campus. \nPerformers portray the ghostly whalers and other characters connected to the doomed expedition. Their encounters incorporate live music\, storytelling\, theatrical sound effects and staged sword fights. Visitors receive a map and instructions at check-in\, but the evening is intentionally self-directed. They can follow an intriguing character\, investigate a different part of the village or move between performances as they discover more of the story. \nThat freedom is central to the attraction. Two groups attending on the same evening may follow different characters and encounter different parts of the story\, creating distinct experiences within the same production. The museum estimates that most visitors will spend approximately 90 minutes exploring\, although guests may stay until the event concludes at 9 p.m. \nHow Scary Is Ghost Ship?\nDespite its supernatural storyline\, What Lurks Beneath: Ghost Ship emphasizes suspense and theatrical atmosphere rather than extreme scares. The museum recommends the attraction for ages 8 and older\, although parents should consider their children’s individual comfort with dark environments\, ghostly characters and unsettling stories. \nImportantly\, there are no jump scares anywhere in the experience. Instead\, the production builds tension through its setting\, performers\, storytelling and special effects. Visitors looking for something more intense can explore two optional indoor encounters\, where the atmosphere becomes darker and the storyline takes a more frightening turn. \nThe museum identifies the Ropewalk and Burrows House as locations for these darker experiences. Its visitor guidance also refers to the Haunted Factory and Captain Barnard’s House. Families who prefer the outdoor performances can skip the optional indoor encounters without missing the broader experience. \nThe production includes themes of death\, ghostly characters\, staged fighting\, low lighting\, sound effects and strobe lighting. Some areas contain narrow passageways and uneven walking surfaces. For visitors who enjoy Halloween but dislike attractions designed around sudden frights\, Ghost Ship offers a different approach to seasonal entertainment. \nMaritime History Makes the Setting More Compelling\nThe fictional disappearance of the Grampus draws on genuine dangers associated with 19th-century whaling. American whaleships routinely undertook voyages lasting several years\, traveling thousands of miles from their home ports in pursuit of whales and valuable whale oil. Crews faced severe weather\, dangerous working conditions\, disease\, isolation and the possibility of never returning home. \nMutiny and shipboard conflict were uncommon but real possibilities in an era when sailors could spend years under the authority of a captain far from shore. Mystic Seaport Museum’s historic waterfront provides a particularly appropriate setting for that kind of story\, preserving and interpreting America’s maritime heritage through historic vessels\, restored buildings\, working trades and exhibits that explore the lives of sailors and coastal communities. \nBy introducing a supernatural story into that environment\, Ghost Ship uses the atmosphere of the historic seaport to make the fictional voyage feel closer to the maritime world that inspired it. The experience also marks a change in direction for the museum’s What Lurks Beneath Halloween programming\, with a new overarching narrative and an immersive theatrical format. \nCostumes\, Food and Exploring After Dark\nVisitors are welcome to attend in Halloween costumes\, although full-face masks are not permitted. Schaefer’s Spouter Tavern will remain open during the event\, serving food\, alcoholic beverages and nonalcoholic drinks. \nMost of the experience takes place outdoors\, and visitors should prepare for October evenings along the Mystic River. Comfortable walking shoes are particularly important because the attraction covers a large portion of the museum grounds\, including uneven surfaces and areas with limited lighting. Guests who would like additional illumination may bring a flashlight or battery-powered lantern. \nLight or intermittent rain generally will not cancel the production. If severe weather forces a cancellation\, ticket holders will receive automatic refunds. Timed admission is used to manage attendance\, and advance ticket purchases are strongly recommended. \nWith a missing whaleship\, an angry ghost crew and the historic waterfront transformed into a theatrical setting\, What Lurks Beneath: Ghost Ship offers a Halloween experience built around exploration\, mystery and the darker possibilities of life at sea. \nMore information is available at the Event Website link below. To purchase tickets\, click the Event Ticketing link below. \nDetails\nEvent: What Lurks Beneath: Ghost Ship\nDates: October 9\, 10\, 11\, 16\, 17\, 18\, 23\, 24\, 25\, 28\, 29 and 30\, 2026\nHours: 6–9 p.m. each evening\nAdmission: Timed tickets required; last tickets sold at 7:30 p.m.\nTicket Prices: Approximately $26–$46 depending on age\, membership and selected admission; confirm exact pricing when booking\nVenue: Mystic Seaport Museum\nAddress: 75 Greenmanville Avenue\, Mystic\, CT 06355\nRecommended Ages: 8 and older\nExperience: Self-guided immersive theatrical Halloween adventure featuring ghostly whalers\, live performances\, music\, storytelling\, sound effects and staged sword fights\nDuration: Approximately 90 minutes; guests may remain until 9 p.m.\nScare Level: Suspenseful and atmospheric; no jump scares\nOptional Scarier Encounters: Indoor experiences in the Ropewalk and Burrows House; visitor guidance also identifies the Haunted Factory and Captain Barnard’s House\nEntrance: North Entrance at the Thompson Exhibition Building\nParking: Free North Parking Lot opposite the Thompson Exhibition Building; additional parking in the South Parking Lot\, approximately 0.3 mile away\nFood and Beverages: Available at Schaefer’s Spouter Tavern\, including alcoholic and nonalcoholic drinks\nCostumes: Welcome; full-face masks prohibited\nWhat to Bring: Comfortable walking shoes\, weather-appropriate clothing and an optional flashlight or battery-powered lantern\nAccessibility and Sensory Considerations: Significant walking over uneven ground; low lighting\, narrow passages\, strobe effects\, loud sounds and staged fighting. Visitors with mobility or sensory concerns should contact the museum before attending.\nWeather: Generally proceeds during light or intermittent rain; automatic refunds if heavy rain forces cancellation\nPets: Allowed on outdoor grounds but not inside exhibits or aboard historic ships; service animals permitted\nTicket Changes: Contact Visitor Services to transfer tickets to another evening\nPhone: 860-572-0711 \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/what-lurks-beneath-ghost-ship-brings-a-haunted-whaling-voyage-to-mystic-seaport/2026-10-28/
LOCATION:Mystic Seaport\, 75 Greenmanville Ave\, Mystic\, CT\, \,06355-1946\,\, United States
CATEGORIES:Mystic Seaport
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DTSTART;TZID=America/New_York:20261028T193000
DTEND;TZID=America/New_York:20261028T220000
DTSTAMP:20260602T013627Z
CREATED:20260602T013627Z
LAST-MODIFIED:20260602T013627Z
UID:10004909-1793215800-1793224800@thectbeacon.com
SUMMARY:Bingo Bongo at THE MISFIT CLUB
DESCRIPTION:Bring your friends to Bingo Bongo at THE MISFIT CLUB every Wednesday night downtown Mystic! The iconic game of Bingo mixed with outrageous games\, plenty of laughs\, and great prizes. \nJoining forces with area favorite hosts Matt and Laura\, Bingo Bongo offers both traditional Bingo mixed with unpredictable shenanigans\, audience participation\, and non-stop entertainment. Every Wednesday night from 7: 30 p.m. to 10 p.m. (excluding the first Wednesday of the month)\, there’s no entry fee to play\, and prizes are given out all night long. Perfect for those midweek smiles and giggles. \nDoors open at 5 p.m.\, so come hungry because we only have snacks! Purchase your food and drinks before the fun begins. \nLet’s BINGO! \n 
URL:https://thectbeacon.com/event/bingo-bongo-at-the-misfit-club/2026-10-28/
LOCATION:The Misfit Club\, 12 Water St APT 12\, Mystic\, 06355\, United States
CATEGORIES:The Misfit Club
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DTSTART;TZID=America/New_York:20261028T210000
DTEND;TZID=America/New_York:20261028T230000
DTSTAMP:20260601T231401Z
CREATED:20260601T231401Z
LAST-MODIFIED:20260601T231401Z
UID:10003486-1793221200-1793228400@thectbeacon.com
SUMMARY:Karaoke Night at Friar Tuck’s
DESCRIPTION:  \nWednesday nights are packed with MUSIC\, FRIENDS\, and GOOD TIMES at Karaoke Night at Friar Tuck’s. The weekly karaoke party starts at 9 p.m. and features brave souls taking the stage to belt out their favorite tunes. \nFrom karaoke pros to amateur artists who only sing when alone in their car\, everyone is welcome to join in the fun! Whether you’re in it to win it or there to cheer on your friends (with a delicious appetizer in hand)\, Friar Tuck’s has something for you. Rock classics\, country jams\, pop songs\, guilty pleasures; you name it\, they’ll sing it. \nKaraoke is perfect for groups of friends\, date night\, or just about anything in between. Whether you think you can sing or you think you can’t\, get up there and give it a try! \n 
URL:https://thectbeacon.com/event/karaoke-night-at-friar-tucks/2026-10-28/
LOCATION:Friar Tuck’s Tavern\, 12 Water Street\, Mystic\, 06355\, United States
CATEGORIES:Friar Tuck's Tavern
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DTSTART;TZID=America/New_York:20261029T090000
DTEND;TZID=America/New_York:20261029T180000
DTSTAMP:20260901T212201Z
CREATED:20260901T212201Z
LAST-MODIFIED:20260901T212201Z
UID:10007361-1793264400-1793296800@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/2026-10-29/
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:20261029T090000
DTEND;TZID=America/New_York:20261029T210000
DTSTAMP:20261007T021547Z
CREATED:20261007T021547Z
LAST-MODIFIED:20261007T021547Z
UID:10009298-1793264400-1793307600@thectbeacon.com
SUMMARY:Mystic Monsters Turns Downtown Businesses Into a Month-Long Halloween Scavenger Hunt
DESCRIPTION:Mystic Monsters Turns Downtown Businesses Into a Month-Long Halloween Scavenger Hunt beginning Friday\, Oct. 9\, sending participants from shop to shop in search of creatures hiding inside local businesses. \nThe premise is wonderfully simple: Adventure Mystic is “unleashing” monsters around town\, and it’s up to participants to find them. \nFrom Oct. 9 through Halloween\, participating businesses will display their favorite Halloween monster. Players pick up an official Mystic Monsters Scavenger Hunt Map at Adventure Mystic\, then use it to track down the creatures scattered around town. \nFind the monster. Get the participating business owner’s signature. Then head off in search of the next one. \nThe Businesses Become the Game Board\nMystic is particularly well suited to a scavenger hunt like this because participants aren’t being sent around an enclosed attraction. The town itself becomes part of the experience. \nRather than completing the hunt in a single building or at a single event\, participants move among local businesses looking for the monsters identified on their maps. \nThat also makes Mystic Monsters unusually flexible for a Halloween event. There’s no single starting time or one night when everyone has to participate. The monsters remain on display from Oct. 9 through Oct. 31\, allowing families and other participants to work through the hunt on their own schedule. \nAnd Adventure Mystic has given the players an appropriately sinister name. \nThey’re the victims. \nFinish the Hunt and There Are Prizes Waiting\nCompleted maps are returned to Adventure Mystic\, where successful victims receive a limited-edition Mystic Rocks sticker. \nThey’ll also receive a chance ticket for a drawing with several prizes. \nSix winners will receive autographed copies of Seven Orange Pumpkins\, the Halloween picture book by author and illustrator Stephen Savage. Another prize is a $25 gift card from one of the participating local businesses. \nPublished in 2013\, Seven Orange Pumpkins is a Halloween counting book that turns seven jack-o’-lanterns into a playful countdown toward Halloween night. Savage is an award-winning children’s book author and illustrator whose work includes dozens of books for young readers. \nThat makes the autographed books a particularly fitting prize for a hunt built around searching Mystic for Halloween creatures. \nCostumes and Social Media Can Add to the Hunt\nAdventure Mystic is encouraging participants to dress for the occasion\, so there’s no reason the monsters have to be the only creatures roaming around town. \nThe organizers are also offering bonus points for tagged social-media photos and posts\, adding another layer for people who want to document their hunt as they move between participating businesses. \nThe result is less a traditional scheduled event than a Halloween side quest running through Mystic for most of October. \nYou can tackle it in one outing\, work on it during several visits or simply add a few monster stops while you’re already downtown. \nJust remember to get those signatures. \nMore information is available at the Event Website link below. \nDetails\nEvent: Mystic Monsters Scavenger Hunt\nDates: Friday\, Oct. 9 through Saturday\, Oct. 31\, 2026\nLocation: Adventure Mystic and participating businesses around Mystic\nHow to Start: Pick up an official Mystic Monsters Scavenger Hunt Map from Adventure Mystic\nHow It Works: Visit participating businesses shown on the map\, locate their Halloween monsters and collect signatures from the business owners\nCompletion: Return the completed map to Adventure Mystic\nCompletion Prize: Limited-edition Mystic Rocks sticker plus a chance ticket for the prize drawing\nDrawing Prizes: Six autographed copies of Seven Orange Pumpkins by Stephen Savage and a $25 gift card from a participating local business\nCostumes: Encouraged\nBonus: Organizers say tagged social-media photos and posts can earn bonus points\nAdmission/Registration Fee: No fee is stated in the event announcement\nParticipating Businesses: The announcement does not provide a complete list; the official hunt map identifies participating locations. \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/mystic-monsters-turns-downtown-businesses-into-a-month-long-halloween-scavenger-hunt/2026-10-29/
LOCATION:Downtown Mystic\, West Main Street\, Mystic\, CT\, 06355\, United States
CATEGORIES:Downtown Mystic
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/10/Mystic-Monsters-Turns-Downtown-Businesses-Into-a-Month-Long-Halloween-Scavenger-Hunt.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261029T100000
DTEND;TZID=America/New_York:20261029T180000
DTSTAMP:20261005T024211Z
CREATED:20261005T024211Z
LAST-MODIFIED:20261005T024211Z
UID:10009262-1793268000-1793296800@thectbeacon.com
SUMMARY:Scarecrows Take Over Olde Mistick Village for the Month of October
DESCRIPTION:Scarecrows Take Over Olde Mistick Village for the Month of October as merchants throughout the Mystic shopping village create their own characters\, compete for visitor votes\, and turn the walk between shops into a month-long outdoor fall display. \nScarecrows in the Village runs Oct. 1–31\, giving visitors the entire month to wander the brick pathways and find the scarecrows stationed outside participating businesses. Rather than bringing in a collection of professionally made decorations\, Olde Mistick Village puts its own merchants behind the creations. \nThat makes this less a single scheduled event than a temporary transformation of the Village. \nThe Merchants Build the Scarecrows\nThe fun is seeing what individual businesses come up with. \nParticipating Olde Mistick Village merchants create their own scarecrow displays\, which can make the decorations an extension of the personality of the shops themselves. The Village’s photos from previous displays show just how loosely the word “scarecrow” can be interpreted\, with the traditional straw-stuffed figure serving more as a starting point than a rule. \nSome are elaborate. Some are funny. Some lean into Halloween. \nAnd visitors aren’t merely looking at them. \nThey’re judging them. \nFind Your Favorites and Vote\nThroughout October\, QR codes placed around Olde Mistick Village allow visitors to vote for their favorite scarecrows. \nThe 2026 competition includes three categories: \nBest in Crow is the overall crowd-pleaser. \nMost Representative rewards the scarecrow that best captures the identity or personality of its participating Village business. \nMost Seaworthy gives the contest an appropriately Mystic category\, inviting merchants to work the area’s maritime character into their displays. \nThe voting turns what could have been simple seasonal decorations into a scavenger-hunt-like walk. Seeing one or two scarecrows isn’t really the point. The fun comes from exploring the Village\, comparing them and deciding which deserves a vote. \nA Different Way to See Olde Mistick Village\nOlde Mistick Village was designed to feel less like a conventional shopping center and more like a small New England village. \nInstead of a single enclosed mall\, shops and restaurants occupy individual buildings connected by pedestrian paths\, with landscaping\, ponds and gathering areas breaking up the property. \nThat’s particularly well suited to an event like this. \nThere isn’t a tent to enter or a designated exhibition area. The scarecrows become part of the landscape\, appearing as visitors move among shops and restaurants. \nIt also means there is no particular starting time or required route. Someone can spend 20 minutes hunting for scarecrows or make them part of a longer afternoon shopping\, eating and exploring the Village. \nOne Piece of a Much Bigger October in Mystic\nScarecrows in the Village also serves as something of a monthlong backdrop for Olde Mistick Village’s other fall activities. \nThe displays remain in place through Halloween on Oct. 31\, while the Village hosts additional October programming\, including its Apple Festival Oct. 17–18 and Trick or Treat in the Village Oct. 31. \nThat means the experience will change depending on when you visit. Early in October\, the scarecrows are essentially the opening act for fall. By Halloween weekend\, they’re part of a Village fully committed to the season. \nThere is also something appealingly low-key about this one. \nThere are no tickets to buy\, no performance time to hit and no need to devote an entire afternoon to it. Families can turn voting into a game with the kids. Adults can look for their favorite while shopping. Visitors coming for another Village event can simply add the scarecrows to the day. \nAnd because the displays remain up for an entire month\, this is one fall tradition where missing a particular Saturday doesn’t mean missing the event. \nThe only deadline that matters is Halloween. \nMore information is available at the Event Website link below. \nDetails\nEvent: Scarecrows in the Village\nDates: Thursday\, Oct. 1–Saturday\, Oct. 31\, 2026\nLocation: Olde Mistick Village\nAddress: 27 Coogan Boulevard\, Mystic\, CT 06355\nAdmission: Free\nFormat: Monthlong outdoor scarecrow display created by participating Village merchants\nVoting: QR-code voting available throughout October\n2026 Categories: Best in Crow\, Most Representative and Most Seaworthy\nWho It’s For: All ages; particularly easy to combine with a family visit\, shopping or dining\nSchedule: Displays can be viewed during Village operating hours; individual businesses and restaurants may keep different hours\nRelated October Events: Apple Festival\, Oct. 17–18; Trick or Treat in the Village\, Oct. 31\nFinal Day: Halloween\, Oct. 31\nWeather: The scarecrows are displayed outdoors\, so dress for conditions \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/scarecrows-take-over-olde-mistick-village-for-the-month-of-october/2026-10-29/
LOCATION:Olde Mistick Village\, 27 Coogan Blvd\, Mystic\, CT\, 06355\, United States
CATEGORIES:Olde Mistick Village
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/10/Scarecrows-Take-Over-Olde-Mistick-Village-for-the-Month-of-October.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261029T143000
DTEND;TZID=America/New_York:20261029T173000
DTSTAMP:20260606T215009Z
CREATED:20260606T215009Z
LAST-MODIFIED:20260606T215009Z
UID:10005315-1793284200-1793295000@thectbeacon.com
SUMMARY:Mystic Food Tours: 6 Stops in 3 Hours
DESCRIPTION:Did you know that Mystic has quietly become one of New England’s hottest culinary destinations? If not\, Mystic Food Tours is here to fill you in. This food and history walking tour showcases what brings locals and visitors alike to downtown Mystic. Loaded with local lore\, delectable food tastings\, and three hours of exploration around historic downtown Mystic guided by a resident who has lived in town for years. This food tour takes guests to six restaurants and samples some of the cuisine responsible for putting Mystic on the map. \nGuests will sample everything from fresh caught seafood and oysters\, to house-made pasta\, smoked brisket\, and locally family recipes. Throughout the tour guests will enjoy food and history about how Mystic became a premier seaside town\, how the restaurant landscape has changed over the years\, and will meet some of the locals who work in downtown Mystic’s most loved kitchens. Walking approximately 1.8 miles through downtown Mystic. \nPerfect for tourists and locals alike who want to see Mystic through a new lens. Food tour guests are sure to leave with a happy belly\, new favorite restaurants\, cocktails\, desserts and even some locally owned shops that they can visit the next time they find themselves hungering for something new in Connecticut. \nEvent Details \n\nEvent: Mystic Food Tours: 6 Stops in 3 Hours\nWhen: Thursdays at 2:30 p.m. (times may vary; check event link for current availability)\nLocation: Downtown Mystic\, CT\nDuration: Approximately 3 hours\nWalking Distance: About 1.8 miles\nRestaurant Stops: 6\nIncludes: Sit-down tastings\, food history\, local storytelling\, and personalized recommendations\nFood Highlights: Oysters\, lobster\, brisket\, bolognese\, pasta\, and other local specialties\nGood to Know: Tour includes uneven terrain\, cobblestones\, gravel\, and stairs; comfortable shoes recommended\n\nMeta Description:\nExplore downtown Mystic through six restaurant stops in three hours. Mystic Food Tours combines local food\, history\, seafood\, pasta\, and storytelling in a guided culinary adventure.
URL:https://thectbeacon.com/event/mystic-food-tours-6-stops-in-3-hours/2026-10-29/
LOCATION:Downtown Mystic\, West Main Street\, Mystic\, CT\, 06355\, United States
CATEGORIES:Downtown Mystic
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/06/Mystic-Food-Tours-6-Stops-in-3-Hours-Thursdays-at-230-pm.jpg
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DTSTART;TZID=America/New_York:20261029T170000
DTEND;TZID=America/New_York:20261029T190000
DTSTAMP:20260627T004627Z
CREATED:20260511T100526Z
LAST-MODIFIED:20260627T004627Z
UID:10001171-1793293200-1793300400@thectbeacon.com
SUMMARY:Mystic Ukulele Strummers
DESCRIPTION:Mystic Ukulele Strummers brings together music lovers of all skill levels for weekly ukulele gatherings at Union Baptist Church in Mystic. Designed to be welcoming\, relaxed\, and community-focused\, the group invites beginners\, longtime players\, and curious first-timers alike to spend an evening strumming familiar songs and learning together in a casual social atmosphere. \nThe gatherings focus less on formal music instruction and more on participation\, encouragement\, and shared enjoyment of music. Players can practice chords\, improve rhythm\, learn new songs\, or simply join in for the fun of playing alongside others. Because the ukulele is approachable and easy to pick up\, the sessions tend to attract a wide mix of ages and experience levels\, creating an environment where newcomers don’t feel intimidated. \nWhat makes the Mystic Ukulele Strummers stand out is the sense of community built around the music itself. The group offers a low-pressure way for people to connect\, laugh\, and unplug for a while\, whether they are serious musicians or someone dusting off a ukulele for the first time in years. For locals looking for a creative weekly tradition\, it’s the kind of simple community gathering that feels increasingly rare and valuable. \n 
URL:https://thectbeacon.com/event/mystic-ukulele-strummers/2026-10-29/
LOCATION:Union Baptist Church\, 119 High Street\, Mystic\, CT\, 06355\, United States
CATEGORIES:Union Baptist Church
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/05/Mystic-Ukulele-Strummers.jpg
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DTSTART;TZID=America/New_York:20261029T170000
DTEND;TZID=America/New_York:20261029T210000
DTSTAMP:20260923T014221Z
CREATED:20260923T014221Z
LAST-MODIFIED:20260923T014221Z
UID:10008517-1793293200-1793307600@thectbeacon.com
SUMMARY:Oysters & Bubbles Turns Thursdays Into a Waterfront Tradition at La Plage Mystic
DESCRIPTION:Oysters & Bubbles Turns Thursdays Into a Waterfront Tradition at La Plage Mystic\, Sept. 24 through Dec. 31\, pairing one of New England’s most natural culinary combinations with a dining room overlooking the Mystic River. \nEvery Thursday from 5 to 9 p.m.\, La Plage Restaurant & Oyster Bar puts the focus on freshly shucked oysters and sparkling wine at the waterfront restaurant inside Delamar Mystic. \nIt’s a pairing that was essentially built into La Plage from the beginning. \nWhen the restaurant opened in 2025\, oysters weren’t relegated to one corner of a larger seafood menu. The raw bar was one of the centerpieces of the concept\, with local shellfish\, Champagne\, and the maritime character of Mystic all influencing the restaurant’s identity. \nOysters & Bubbles takes that idea and gives it its own night. \nWhy Oysters and Champagne Work So Well Together\nThere is more happening in this pairing than tradition. \nRaw oysters bring salinity\, minerality\, sweetness\, and sometimes a cucumber\, melon\, or metallic quality depending on where and how they were grown. Sparkling wine contributes acidity and carbonation\, cutting through the oyster’s richness while refreshing the palate. \nThe result is one of those food-and-wine combinations in which neither side has to overpower the other. \nThere’s even been scientific interest in why the pairing works so well. Researchers studying Champagne and oysters have identified complementary umami compounds that may help explain why the combination tastes particularly satisfying. \nOf course\, people were drinking Champagne with oysters long before anyone needed laboratory evidence to justify it. \nAt La Plage\, the combination makes particular sense because oysters aren’t an occasional special. \nThey’re part of the restaurant’s identity. \nThe Oyster List Travels the Northeast Coast\nLa Plage’s raw bar rotates its oyster selection rather than relying on a single variety. \nRecent menus have featured oysters from Connecticut\, Rhode Island\, Maine and Atlantic Canada\, giving diners an opportunity to taste how dramatically oysters can change from one growing area to another. \nThat difference has its own name: merroir. \nIt’s the marine equivalent of terroir in wine. Water temperature\, salinity\, currents\, nutrients and the characteristics of an oyster’s growing area can all influence its flavor. \nA Connecticut oyster can taste quite different from one grown in Maine or New Brunswick even though they’re the same species. \nLa Plage serves its oysters with mignonette and mezcal cocktail sauce\, allowing guests to keep things traditional or add another layer of flavor. \nThe regular menu also makes clear just how central oysters are to the kitchen. \nThere’s La Plage Oyster Chowder\, combining oysters with oyster mushrooms\, preserved lemon and black pepper-fennel crackers. \nThe Shells Get Another Life\nThere’s another piece of La Plage’s oyster program that diners don’t see on the plate. \nThe restaurant has partnered with Collective Oyster Recycling & Restoration\, or CORR\, an organization working to return discarded oyster shells to the marine environment. \nThat matters because an empty oyster shell isn’t necessarily waste. \nYoung oysters need hard surfaces on which to attach and grow\, and old oyster shells provide some of the best substrate for establishing and rebuilding oyster reefs. \nThose reefs can become habitat for other marine species\, help stabilize shorelines and support oysters doing what oysters naturally do: filtering water. \nInstead of sending used shells into the trash stream\, oyster-shell recycling programs collect\, cure and eventually return them to coastal waters where they can become part of another generation of oyster habitat. \nIt creates a particularly appropriate cycle for a restaurant sitting beside the Mystic River. \nLa Plage Was Designed Around the Coast\nLa Plage is the signature restaurant at Delamar Mystic\, the waterfront hotel that opened beside Mystic Seaport Museum in 2025. \nExecutive Chef Frédéric Kieffer and Hicham Amaaou developed the restaurant as a coastal dining concept built around seafood\, seasonal ingredients and shoreline hospitality. \nThe culinary approach mixes New England ingredients with European influences\, particularly French and Portuguese traditions. \nThat Portuguese connection isn’t accidental. \nPortuguese immigrants became deeply intertwined with southeastern New England’s fishing and maritime communities\, and La Plage incorporated some of those flavors into a contemporary coastal menu. \nOne of the clearest examples is caldeirada\, a Portuguese-style seafood stew. La Plage’s version has included cod\, monkfish\, scallops\, shrimp and mussels in a tomato-saffron broth with potatoes. \nElsewhere on the menu\, the restaurant has served Mediterranean octopus\, lobster rolls\, fish and chips\, salmon and other seafood preparations alongside its raw bar. \nDinner Comes With a Mystic River View\nThen there’s the location. \nLa Plage occupies the river side of Delamar Mystic at 105 Greenmanville Avenue\, just north of the Mystic River Bascule Bridge and beside Mystic Seaport Museum. \nLarge windows and an outdoor veranda look directly onto the Mystic River. \nDuring the warmer part of the Oysters & Bubbles run\, guests may be able to take advantage of outdoor dining and watch boats moving along the river. \nAs autumn turns toward winter\, the experience shifts indoors. \nThe restaurant was designed with a beach-chic coastal aesthetic\, using natural textures and subdued colors rather than attempting to recreate a traditional New England seafood shack. \nThe result is intentionally more polished\, but the view outside is unmistakably Mystic. \nFrom September Oysters to New Year’s Eve\nThe Sept. 24 edition isn’t a one-night event. \nThe Greater Mystic Chamber of Commerce calendar currently lists Oysters & Bubbles every Thursday through Dec. 31\, with each edition running from 5 to 9 p.m. \nThat means the series stretches across three very different seasons on the Mystic River. \nIt begins while September evenings can still be comfortable enough for waterfront dining\, moves through the darker evenings of October and November and currently finishes on New Year’s Eve. \nLa Plage’s own website describes Oysters & Bubbles as one of its weekly specials but does not publish an official final date. Dec. 31 is therefore the final date currently scheduled on the Chamber calendar rather than a confirmed permanent end to the promotion. \nAnd there may be no more appropriate recurring special for a restaurant built around Mystic’s waterfront. \nOysters come from the coast. Sparkling wine has been paired with them for generations. Empty shells can go back into restoration work that supports future oyster habitat. \nAt La Plage\, the whole thing happens while looking out at the river. \nMore information is available at the Event Website link below. \nDetails\nEvent: Oysters & Bubbles Thursdays at La Plage\nDates: Thursdays\, Sept. 24 through at least Dec. 31\, 2026\nTime: 5–9 p.m.\nLocation: La Plage Restaurant & Oyster Bar at Delamar Mystic\nAddress: 105 Greenmanville Ave.\, Mystic\, CT 06355\nRestaurant: Waterfront coastal restaurant and oyster bar\nSpecial: Oysters & Bubbles Thursday promotion\nOysters: La Plage features a rotating selection of oysters\, including Northeast varieties\nRegular Raw Bar Accompaniments: Mignonette and mezcal cocktail sauce\nParking: Public parking is available across the street at 112 Greenmanville Ave.\nAccessibility: Wheelchair accessible\nReservations: Reservations are available and recommended\nPhone: 860-743-4545 \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/oysters-bubbles-turns-thursdays-into-a-waterfront-tradition-at-la-plage-mystic/2026-10-29/
LOCATION:La Plage Mystic\, 105 Greenmanville Ave\, Mystic\, 06355\, United States
CATEGORIES:La Plage Mystic
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/09/Oysters-and-Bubbles-Turns-Thursdays-Into-a-Waterfront-Tradition-at-La-Plage-Mystic.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261029T170000
DTEND;TZID=America/New_York:20261029T230000
DTSTAMP:20260609T181949Z
CREATED:20260609T181949Z
LAST-MODIFIED:20260609T181949Z
UID:10005667-1793293200-1793314800@thectbeacon.com
SUMMARY:Ladies' Night with Tito's at Milestone
DESCRIPTION:Ladies’ Night with Tito’s at Milestone offers a weekly excuse to gather friends\, share a meal\, and unwind with cocktails after a busy day. Held every Thursday from 5 p.m. until close\, the promotion combines drinks and food into a package designed for a casual night out in a relaxed setting. \nGuests can choose between two Tito’s martinis or two classic margaritas\, paired with a Caesar salad and a pizza to share. The combination creates an easy option for catching up with friends\, enjoying a date night\, or simply taking a break from cooking at home. The weekly special is designed to encourage guests to linger\, socialize\, and enjoy an evening out together. \nWhether you’re meeting coworkers after work\, planning a girls’ night out\, or looking for a low-key evening with friends\, Ladies’ Night with Tito’s provides an affordable way to enjoy cocktails and dinner. The shareable format and straightforward menu make it an easy choice for a Thursday night gathering. \nAdditional Details\n\nSchedule: Every Thursday\nTime: 5 p.m. to close\nLocation: Milestone\n\nSpecial Offer – $38 \nIncludes: \n\nTwo Tito’s Martinis or\nTwo Classic Margaritas\nCaesar Salad\nPizza to Share\nWeekly dining and cocktail special\nIdeal for groups\, friends\, and casual nights out\nFood and beverage selections subject to change\nAvailable during promotion hours only\nTax and gratuity not included unless specified by the venue
URL:https://thectbeacon.com/event/ladies-night-with-titos-at-milestone/2026-10-29/
LOCATION:Milestone\, 12 Water Street\, Mystic\, CT\, 06355\, United States
CATEGORIES:Milestone
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/06/Ladies-Night-with-Titos-at-Milestone-Thursdays-5pm-to-close.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261029T180000
DTEND;TZID=America/New_York:20261029T210000
DTSTAMP:20261008T160025Z
CREATED:20261008T160025Z
LAST-MODIFIED:20261008T160025Z
UID:10009319-1793296800-1793307600@thectbeacon.com
SUMMARY:What Lurks Beneath: Ghost Ship Brings a Haunted Whaling Voyage to Mystic Seaport
DESCRIPTION:What Lurks Beneath: Ghost Ship Brings a Haunted Whaling Voyage to Mystic Seaport beginning Friday\, Oct. 9\, transforming the museum’s historic waterfront into a supernatural maritime adventure filled with ghostly sailors\, live performances\, mysterious encounters and a whaling crew that has been missing for 200 years.\n\nPresented on 12 evenings through Oct. 30\, the immersive Halloween production invites visitors to explore Mystic Seaport Museum after dark\, following a fictional crew of mutinous whalers whose voyage ended in disaster. Unlike a traditional haunted house\, there is no single path to follow or predetermined sequence of scares. Instead\, visitors move through the museum’s historic waterfront village at their own pace\, encountering characters whose stories gradually reveal the fate of a doomed ship. \nThe production combines theatrical performances\, maritime history\, supernatural storytelling and the atmosphere of a 19th-century seaport. The result is an interactive experience that turns visitors into participants in a maritime mystery rather than spectators watching a conventional stage production. \nA Whaling Ship Returns After 200 Years\nThe story begins in October 1826\, when the fictional whaleship Grampus departs on what should be a three-year whaling expedition. The voyage takes a disastrous turn when a violent storm strikes in the North Atlantic. Food supplies dwindle\, desperation spreads among the sailors and a mutiny erupts aboard the vessel. The Grampus drifts away\, and its crew is never heard from again. \nTwo centuries later\, the vessel has returned to Mystic’s waterfront. Its ghostly sailors are back\, bringing with them the anger\, hunger and unfinished business of a voyage that never reached home. Visitors encounter members of the crew throughout the museum grounds as the whalers recount their experiences\, argue over the events that doomed them and confront the supernatural forces responsible for their return. \nSome encounters advance the central mystery\, while others introduce strange characters\, unsettling stories or theatrical confrontations. Rather than following a prescribed route\, visitors decide which characters to investigate and which parts of the story to explore. \nInspired by Edgar Allan Poe’s Maritime Horror\nThe production takes inspiration from The Narrative of Arthur Gordon Pym of Nantucket\, the only completed novel by Edgar Allan Poe. Published in 1838\, the novel follows a young sailor through increasingly disturbing adventures involving a whaling voyage\, mutiny\, shipwreck\, starvation and mysterious events at sea. \nAlthough Poe is best known for works such as The Tell-Tale Heart and The Raven\, his maritime novel explores a different kind of horror: the fear of being isolated on the ocean\, beyond rescue\, with danger coming from both the natural world and the people aboard the ship. Those themes provide a foundation for Ghost Ship\, which places a fictional 1826 maritime disaster inside Mystic Seaport’s historic environment. \nThe setting adds an unusual dimension to the experience. Instead of constructing artificial shipboard corridors and waterfront scenery\, the production uses the museum’s existing buildings\, pathways and waterfront spaces. For visitors familiar with Mystic Seaport during daylight hours\, the nighttime transformation offers an opportunity to experience the historic village in an entirely different way. \nAn Entire Waterfront Becomes an Interactive Theater\nMystic Seaport Museum developed the production in collaboration with New York-based Clockjack Productions. Rather than presenting a conventional stage play\, the creative team has built an immersive theatrical experience that unfolds across a substantial portion of the museum campus. \nPerformers portray the ghostly whalers and other characters connected to the doomed expedition. Their encounters incorporate live music\, storytelling\, theatrical sound effects and staged sword fights. Visitors receive a map and instructions at check-in\, but the evening is intentionally self-directed. They can follow an intriguing character\, investigate a different part of the village or move between performances as they discover more of the story. \nThat freedom is central to the attraction. Two groups attending on the same evening may follow different characters and encounter different parts of the story\, creating distinct experiences within the same production. The museum estimates that most visitors will spend approximately 90 minutes exploring\, although guests may stay until the event concludes at 9 p.m. \nHow Scary Is Ghost Ship?\nDespite its supernatural storyline\, What Lurks Beneath: Ghost Ship emphasizes suspense and theatrical atmosphere rather than extreme scares. The museum recommends the attraction for ages 8 and older\, although parents should consider their children’s individual comfort with dark environments\, ghostly characters and unsettling stories. \nImportantly\, there are no jump scares anywhere in the experience. Instead\, the production builds tension through its setting\, performers\, storytelling and special effects. Visitors looking for something more intense can explore two optional indoor encounters\, where the atmosphere becomes darker and the storyline takes a more frightening turn. \nThe museum identifies the Ropewalk and Burrows House as locations for these darker experiences. Its visitor guidance also refers to the Haunted Factory and Captain Barnard’s House. Families who prefer the outdoor performances can skip the optional indoor encounters without missing the broader experience. \nThe production includes themes of death\, ghostly characters\, staged fighting\, low lighting\, sound effects and strobe lighting. Some areas contain narrow passageways and uneven walking surfaces. For visitors who enjoy Halloween but dislike attractions designed around sudden frights\, Ghost Ship offers a different approach to seasonal entertainment. \nMaritime History Makes the Setting More Compelling\nThe fictional disappearance of the Grampus draws on genuine dangers associated with 19th-century whaling. American whaleships routinely undertook voyages lasting several years\, traveling thousands of miles from their home ports in pursuit of whales and valuable whale oil. Crews faced severe weather\, dangerous working conditions\, disease\, isolation and the possibility of never returning home. \nMutiny and shipboard conflict were uncommon but real possibilities in an era when sailors could spend years under the authority of a captain far from shore. Mystic Seaport Museum’s historic waterfront provides a particularly appropriate setting for that kind of story\, preserving and interpreting America’s maritime heritage through historic vessels\, restored buildings\, working trades and exhibits that explore the lives of sailors and coastal communities. \nBy introducing a supernatural story into that environment\, Ghost Ship uses the atmosphere of the historic seaport to make the fictional voyage feel closer to the maritime world that inspired it. The experience also marks a change in direction for the museum’s What Lurks Beneath Halloween programming\, with a new overarching narrative and an immersive theatrical format. \nCostumes\, Food and Exploring After Dark\nVisitors are welcome to attend in Halloween costumes\, although full-face masks are not permitted. Schaefer’s Spouter Tavern will remain open during the event\, serving food\, alcoholic beverages and nonalcoholic drinks. \nMost of the experience takes place outdoors\, and visitors should prepare for October evenings along the Mystic River. Comfortable walking shoes are particularly important because the attraction covers a large portion of the museum grounds\, including uneven surfaces and areas with limited lighting. Guests who would like additional illumination may bring a flashlight or battery-powered lantern. \nLight or intermittent rain generally will not cancel the production. If severe weather forces a cancellation\, ticket holders will receive automatic refunds. Timed admission is used to manage attendance\, and advance ticket purchases are strongly recommended. \nWith a missing whaleship\, an angry ghost crew and the historic waterfront transformed into a theatrical setting\, What Lurks Beneath: Ghost Ship offers a Halloween experience built around exploration\, mystery and the darker possibilities of life at sea. \nMore information is available at the Event Website link below. To purchase tickets\, click the Event Ticketing link below. \nDetails\nEvent: What Lurks Beneath: Ghost Ship\nDates: October 9\, 10\, 11\, 16\, 17\, 18\, 23\, 24\, 25\, 28\, 29 and 30\, 2026\nHours: 6–9 p.m. each evening\nAdmission: Timed tickets required; last tickets sold at 7:30 p.m.\nTicket Prices: Approximately $26–$46 depending on age\, membership and selected admission; confirm exact pricing when booking\nVenue: Mystic Seaport Museum\nAddress: 75 Greenmanville Avenue\, Mystic\, CT 06355\nRecommended Ages: 8 and older\nExperience: Self-guided immersive theatrical Halloween adventure featuring ghostly whalers\, live performances\, music\, storytelling\, sound effects and staged sword fights\nDuration: Approximately 90 minutes; guests may remain until 9 p.m.\nScare Level: Suspenseful and atmospheric; no jump scares\nOptional Scarier Encounters: Indoor experiences in the Ropewalk and Burrows House; visitor guidance also identifies the Haunted Factory and Captain Barnard’s House\nEntrance: North Entrance at the Thompson Exhibition Building\nParking: Free North Parking Lot opposite the Thompson Exhibition Building; additional parking in the South Parking Lot\, approximately 0.3 mile away\nFood and Beverages: Available at Schaefer’s Spouter Tavern\, including alcoholic and nonalcoholic drinks\nCostumes: Welcome; full-face masks prohibited\nWhat to Bring: Comfortable walking shoes\, weather-appropriate clothing and an optional flashlight or battery-powered lantern\nAccessibility and Sensory Considerations: Significant walking over uneven ground; low lighting\, narrow passages\, strobe effects\, loud sounds and staged fighting. Visitors with mobility or sensory concerns should contact the museum before attending.\nWeather: Generally proceeds during light or intermittent rain; automatic refunds if heavy rain forces cancellation\nPets: Allowed on outdoor grounds but not inside exhibits or aboard historic ships; service animals permitted\nTicket Changes: Contact Visitor Services to transfer tickets to another evening\nPhone: 860-572-0711 \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/what-lurks-beneath-ghost-ship-brings-a-haunted-whaling-voyage-to-mystic-seaport/2026-10-29/
LOCATION:Mystic Seaport\, 75 Greenmanville Ave\, Mystic\, CT\, \,06355-1946\,\, United States
CATEGORIES:Mystic Seaport
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/10/What-Lurks-Beneath-Ghost-Ship-Brings-a-Haunted-Whaling-Voyage-to-Mystic-Seaport.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261030T090000
DTEND;TZID=America/New_York:20261030T180000
DTSTAMP:20260901T212201Z
CREATED:20260901T212201Z
LAST-MODIFIED:20260901T212201Z
UID:10007362-1793350800-1793383200@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/2026-10-30/
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:20261030T090000
DTEND;TZID=America/New_York:20261030T210000
DTSTAMP:20261007T021547Z
CREATED:20261007T021547Z
LAST-MODIFIED:20261007T021547Z
UID:10009299-1793350800-1793394000@thectbeacon.com
SUMMARY:Mystic Monsters Turns Downtown Businesses Into a Month-Long Halloween Scavenger Hunt
DESCRIPTION:Mystic Monsters Turns Downtown Businesses Into a Month-Long Halloween Scavenger Hunt beginning Friday\, Oct. 9\, sending participants from shop to shop in search of creatures hiding inside local businesses. \nThe premise is wonderfully simple: Adventure Mystic is “unleashing” monsters around town\, and it’s up to participants to find them. \nFrom Oct. 9 through Halloween\, participating businesses will display their favorite Halloween monster. Players pick up an official Mystic Monsters Scavenger Hunt Map at Adventure Mystic\, then use it to track down the creatures scattered around town. \nFind the monster. Get the participating business owner’s signature. Then head off in search of the next one. \nThe Businesses Become the Game Board\nMystic is particularly well suited to a scavenger hunt like this because participants aren’t being sent around an enclosed attraction. The town itself becomes part of the experience. \nRather than completing the hunt in a single building or at a single event\, participants move among local businesses looking for the monsters identified on their maps. \nThat also makes Mystic Monsters unusually flexible for a Halloween event. There’s no single starting time or one night when everyone has to participate. The monsters remain on display from Oct. 9 through Oct. 31\, allowing families and other participants to work through the hunt on their own schedule. \nAnd Adventure Mystic has given the players an appropriately sinister name. \nThey’re the victims. \nFinish the Hunt and There Are Prizes Waiting\nCompleted maps are returned to Adventure Mystic\, where successful victims receive a limited-edition Mystic Rocks sticker. \nThey’ll also receive a chance ticket for a drawing with several prizes. \nSix winners will receive autographed copies of Seven Orange Pumpkins\, the Halloween picture book by author and illustrator Stephen Savage. Another prize is a $25 gift card from one of the participating local businesses. \nPublished in 2013\, Seven Orange Pumpkins is a Halloween counting book that turns seven jack-o’-lanterns into a playful countdown toward Halloween night. Savage is an award-winning children’s book author and illustrator whose work includes dozens of books for young readers. \nThat makes the autographed books a particularly fitting prize for a hunt built around searching Mystic for Halloween creatures. \nCostumes and Social Media Can Add to the Hunt\nAdventure Mystic is encouraging participants to dress for the occasion\, so there’s no reason the monsters have to be the only creatures roaming around town. \nThe organizers are also offering bonus points for tagged social-media photos and posts\, adding another layer for people who want to document their hunt as they move between participating businesses. \nThe result is less a traditional scheduled event than a Halloween side quest running through Mystic for most of October. \nYou can tackle it in one outing\, work on it during several visits or simply add a few monster stops while you’re already downtown. \nJust remember to get those signatures. \nMore information is available at the Event Website link below. \nDetails\nEvent: Mystic Monsters Scavenger Hunt\nDates: Friday\, Oct. 9 through Saturday\, Oct. 31\, 2026\nLocation: Adventure Mystic and participating businesses around Mystic\nHow to Start: Pick up an official Mystic Monsters Scavenger Hunt Map from Adventure Mystic\nHow It Works: Visit participating businesses shown on the map\, locate their Halloween monsters and collect signatures from the business owners\nCompletion: Return the completed map to Adventure Mystic\nCompletion Prize: Limited-edition Mystic Rocks sticker plus a chance ticket for the prize drawing\nDrawing Prizes: Six autographed copies of Seven Orange Pumpkins by Stephen Savage and a $25 gift card from a participating local business\nCostumes: Encouraged\nBonus: Organizers say tagged social-media photos and posts can earn bonus points\nAdmission/Registration Fee: No fee is stated in the event announcement\nParticipating Businesses: The announcement does not provide a complete list; the official hunt map identifies participating locations. \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/mystic-monsters-turns-downtown-businesses-into-a-month-long-halloween-scavenger-hunt/2026-10-30/
LOCATION:Downtown Mystic\, West Main Street\, Mystic\, CT\, 06355\, United States
CATEGORIES:Downtown Mystic
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/10/Mystic-Monsters-Turns-Downtown-Businesses-Into-a-Month-Long-Halloween-Scavenger-Hunt.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261030T100000
DTEND;TZID=America/New_York:20261030T180000
DTSTAMP:20261005T024211Z
CREATED:20261005T024211Z
LAST-MODIFIED:20261005T024211Z
UID:10009263-1793354400-1793383200@thectbeacon.com
SUMMARY:Scarecrows Take Over Olde Mistick Village for the Month of October
DESCRIPTION:Scarecrows Take Over Olde Mistick Village for the Month of October as merchants throughout the Mystic shopping village create their own characters\, compete for visitor votes\, and turn the walk between shops into a month-long outdoor fall display. \nScarecrows in the Village runs Oct. 1–31\, giving visitors the entire month to wander the brick pathways and find the scarecrows stationed outside participating businesses. Rather than bringing in a collection of professionally made decorations\, Olde Mistick Village puts its own merchants behind the creations. \nThat makes this less a single scheduled event than a temporary transformation of the Village. \nThe Merchants Build the Scarecrows\nThe fun is seeing what individual businesses come up with. \nParticipating Olde Mistick Village merchants create their own scarecrow displays\, which can make the decorations an extension of the personality of the shops themselves. The Village’s photos from previous displays show just how loosely the word “scarecrow” can be interpreted\, with the traditional straw-stuffed figure serving more as a starting point than a rule. \nSome are elaborate. Some are funny. Some lean into Halloween. \nAnd visitors aren’t merely looking at them. \nThey’re judging them. \nFind Your Favorites and Vote\nThroughout October\, QR codes placed around Olde Mistick Village allow visitors to vote for their favorite scarecrows. \nThe 2026 competition includes three categories: \nBest in Crow is the overall crowd-pleaser. \nMost Representative rewards the scarecrow that best captures the identity or personality of its participating Village business. \nMost Seaworthy gives the contest an appropriately Mystic category\, inviting merchants to work the area’s maritime character into their displays. \nThe voting turns what could have been simple seasonal decorations into a scavenger-hunt-like walk. Seeing one or two scarecrows isn’t really the point. The fun comes from exploring the Village\, comparing them and deciding which deserves a vote. \nA Different Way to See Olde Mistick Village\nOlde Mistick Village was designed to feel less like a conventional shopping center and more like a small New England village. \nInstead of a single enclosed mall\, shops and restaurants occupy individual buildings connected by pedestrian paths\, with landscaping\, ponds and gathering areas breaking up the property. \nThat’s particularly well suited to an event like this. \nThere isn’t a tent to enter or a designated exhibition area. The scarecrows become part of the landscape\, appearing as visitors move among shops and restaurants. \nIt also means there is no particular starting time or required route. Someone can spend 20 minutes hunting for scarecrows or make them part of a longer afternoon shopping\, eating and exploring the Village. \nOne Piece of a Much Bigger October in Mystic\nScarecrows in the Village also serves as something of a monthlong backdrop for Olde Mistick Village’s other fall activities. \nThe displays remain in place through Halloween on Oct. 31\, while the Village hosts additional October programming\, including its Apple Festival Oct. 17–18 and Trick or Treat in the Village Oct. 31. \nThat means the experience will change depending on when you visit. Early in October\, the scarecrows are essentially the opening act for fall. By Halloween weekend\, they’re part of a Village fully committed to the season. \nThere is also something appealingly low-key about this one. \nThere are no tickets to buy\, no performance time to hit and no need to devote an entire afternoon to it. Families can turn voting into a game with the kids. Adults can look for their favorite while shopping. Visitors coming for another Village event can simply add the scarecrows to the day. \nAnd because the displays remain up for an entire month\, this is one fall tradition where missing a particular Saturday doesn’t mean missing the event. \nThe only deadline that matters is Halloween. \nMore information is available at the Event Website link below. \nDetails\nEvent: Scarecrows in the Village\nDates: Thursday\, Oct. 1–Saturday\, Oct. 31\, 2026\nLocation: Olde Mistick Village\nAddress: 27 Coogan Boulevard\, Mystic\, CT 06355\nAdmission: Free\nFormat: Monthlong outdoor scarecrow display created by participating Village merchants\nVoting: QR-code voting available throughout October\n2026 Categories: Best in Crow\, Most Representative and Most Seaworthy\nWho It’s For: All ages; particularly easy to combine with a family visit\, shopping or dining\nSchedule: Displays can be viewed during Village operating hours; individual businesses and restaurants may keep different hours\nRelated October Events: Apple Festival\, Oct. 17–18; Trick or Treat in the Village\, Oct. 31\nFinal Day: Halloween\, Oct. 31\nWeather: The scarecrows are displayed outdoors\, so dress for conditions \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/scarecrows-take-over-olde-mistick-village-for-the-month-of-october/2026-10-30/
LOCATION:Olde Mistick Village\, 27 Coogan Blvd\, Mystic\, CT\, 06355\, United States
CATEGORIES:Olde Mistick Village
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261030T180000
DTEND;TZID=America/New_York:20261030T210000
DTSTAMP:20261008T160025Z
CREATED:20261008T160025Z
LAST-MODIFIED:20261008T160025Z
UID:10009320-1793383200-1793394000@thectbeacon.com
SUMMARY:What Lurks Beneath: Ghost Ship Brings a Haunted Whaling Voyage to Mystic Seaport
DESCRIPTION:What Lurks Beneath: Ghost Ship Brings a Haunted Whaling Voyage to Mystic Seaport beginning Friday\, Oct. 9\, transforming the museum’s historic waterfront into a supernatural maritime adventure filled with ghostly sailors\, live performances\, mysterious encounters and a whaling crew that has been missing for 200 years.\n\nPresented on 12 evenings through Oct. 30\, the immersive Halloween production invites visitors to explore Mystic Seaport Museum after dark\, following a fictional crew of mutinous whalers whose voyage ended in disaster. Unlike a traditional haunted house\, there is no single path to follow or predetermined sequence of scares. Instead\, visitors move through the museum’s historic waterfront village at their own pace\, encountering characters whose stories gradually reveal the fate of a doomed ship. \nThe production combines theatrical performances\, maritime history\, supernatural storytelling and the atmosphere of a 19th-century seaport. The result is an interactive experience that turns visitors into participants in a maritime mystery rather than spectators watching a conventional stage production. \nA Whaling Ship Returns After 200 Years\nThe story begins in October 1826\, when the fictional whaleship Grampus departs on what should be a three-year whaling expedition. The voyage takes a disastrous turn when a violent storm strikes in the North Atlantic. Food supplies dwindle\, desperation spreads among the sailors and a mutiny erupts aboard the vessel. The Grampus drifts away\, and its crew is never heard from again. \nTwo centuries later\, the vessel has returned to Mystic’s waterfront. Its ghostly sailors are back\, bringing with them the anger\, hunger and unfinished business of a voyage that never reached home. Visitors encounter members of the crew throughout the museum grounds as the whalers recount their experiences\, argue over the events that doomed them and confront the supernatural forces responsible for their return. \nSome encounters advance the central mystery\, while others introduce strange characters\, unsettling stories or theatrical confrontations. Rather than following a prescribed route\, visitors decide which characters to investigate and which parts of the story to explore. \nInspired by Edgar Allan Poe’s Maritime Horror\nThe production takes inspiration from The Narrative of Arthur Gordon Pym of Nantucket\, the only completed novel by Edgar Allan Poe. Published in 1838\, the novel follows a young sailor through increasingly disturbing adventures involving a whaling voyage\, mutiny\, shipwreck\, starvation and mysterious events at sea. \nAlthough Poe is best known for works such as The Tell-Tale Heart and The Raven\, his maritime novel explores a different kind of horror: the fear of being isolated on the ocean\, beyond rescue\, with danger coming from both the natural world and the people aboard the ship. Those themes provide a foundation for Ghost Ship\, which places a fictional 1826 maritime disaster inside Mystic Seaport’s historic environment. \nThe setting adds an unusual dimension to the experience. Instead of constructing artificial shipboard corridors and waterfront scenery\, the production uses the museum’s existing buildings\, pathways and waterfront spaces. For visitors familiar with Mystic Seaport during daylight hours\, the nighttime transformation offers an opportunity to experience the historic village in an entirely different way. \nAn Entire Waterfront Becomes an Interactive Theater\nMystic Seaport Museum developed the production in collaboration with New York-based Clockjack Productions. Rather than presenting a conventional stage play\, the creative team has built an immersive theatrical experience that unfolds across a substantial portion of the museum campus. \nPerformers portray the ghostly whalers and other characters connected to the doomed expedition. Their encounters incorporate live music\, storytelling\, theatrical sound effects and staged sword fights. Visitors receive a map and instructions at check-in\, but the evening is intentionally self-directed. They can follow an intriguing character\, investigate a different part of the village or move between performances as they discover more of the story. \nThat freedom is central to the attraction. Two groups attending on the same evening may follow different characters and encounter different parts of the story\, creating distinct experiences within the same production. The museum estimates that most visitors will spend approximately 90 minutes exploring\, although guests may stay until the event concludes at 9 p.m. \nHow Scary Is Ghost Ship?\nDespite its supernatural storyline\, What Lurks Beneath: Ghost Ship emphasizes suspense and theatrical atmosphere rather than extreme scares. The museum recommends the attraction for ages 8 and older\, although parents should consider their children’s individual comfort with dark environments\, ghostly characters and unsettling stories. \nImportantly\, there are no jump scares anywhere in the experience. Instead\, the production builds tension through its setting\, performers\, storytelling and special effects. Visitors looking for something more intense can explore two optional indoor encounters\, where the atmosphere becomes darker and the storyline takes a more frightening turn. \nThe museum identifies the Ropewalk and Burrows House as locations for these darker experiences. Its visitor guidance also refers to the Haunted Factory and Captain Barnard’s House. Families who prefer the outdoor performances can skip the optional indoor encounters without missing the broader experience. \nThe production includes themes of death\, ghostly characters\, staged fighting\, low lighting\, sound effects and strobe lighting. Some areas contain narrow passageways and uneven walking surfaces. For visitors who enjoy Halloween but dislike attractions designed around sudden frights\, Ghost Ship offers a different approach to seasonal entertainment. \nMaritime History Makes the Setting More Compelling\nThe fictional disappearance of the Grampus draws on genuine dangers associated with 19th-century whaling. American whaleships routinely undertook voyages lasting several years\, traveling thousands of miles from their home ports in pursuit of whales and valuable whale oil. Crews faced severe weather\, dangerous working conditions\, disease\, isolation and the possibility of never returning home. \nMutiny and shipboard conflict were uncommon but real possibilities in an era when sailors could spend years under the authority of a captain far from shore. Mystic Seaport Museum’s historic waterfront provides a particularly appropriate setting for that kind of story\, preserving and interpreting America’s maritime heritage through historic vessels\, restored buildings\, working trades and exhibits that explore the lives of sailors and coastal communities. \nBy introducing a supernatural story into that environment\, Ghost Ship uses the atmosphere of the historic seaport to make the fictional voyage feel closer to the maritime world that inspired it. The experience also marks a change in direction for the museum’s What Lurks Beneath Halloween programming\, with a new overarching narrative and an immersive theatrical format. \nCostumes\, Food and Exploring After Dark\nVisitors are welcome to attend in Halloween costumes\, although full-face masks are not permitted. Schaefer’s Spouter Tavern will remain open during the event\, serving food\, alcoholic beverages and nonalcoholic drinks. \nMost of the experience takes place outdoors\, and visitors should prepare for October evenings along the Mystic River. Comfortable walking shoes are particularly important because the attraction covers a large portion of the museum grounds\, including uneven surfaces and areas with limited lighting. Guests who would like additional illumination may bring a flashlight or battery-powered lantern. \nLight or intermittent rain generally will not cancel the production. If severe weather forces a cancellation\, ticket holders will receive automatic refunds. Timed admission is used to manage attendance\, and advance ticket purchases are strongly recommended. \nWith a missing whaleship\, an angry ghost crew and the historic waterfront transformed into a theatrical setting\, What Lurks Beneath: Ghost Ship offers a Halloween experience built around exploration\, mystery and the darker possibilities of life at sea. \nMore information is available at the Event Website link below. To purchase tickets\, click the Event Ticketing link below. \nDetails\nEvent: What Lurks Beneath: Ghost Ship\nDates: October 9\, 10\, 11\, 16\, 17\, 18\, 23\, 24\, 25\, 28\, 29 and 30\, 2026\nHours: 6–9 p.m. each evening\nAdmission: Timed tickets required; last tickets sold at 7:30 p.m.\nTicket Prices: Approximately $26–$46 depending on age\, membership and selected admission; confirm exact pricing when booking\nVenue: Mystic Seaport Museum\nAddress: 75 Greenmanville Avenue\, Mystic\, CT 06355\nRecommended Ages: 8 and older\nExperience: Self-guided immersive theatrical Halloween adventure featuring ghostly whalers\, live performances\, music\, storytelling\, sound effects and staged sword fights\nDuration: Approximately 90 minutes; guests may remain until 9 p.m.\nScare Level: Suspenseful and atmospheric; no jump scares\nOptional Scarier Encounters: Indoor experiences in the Ropewalk and Burrows House; visitor guidance also identifies the Haunted Factory and Captain Barnard’s House\nEntrance: North Entrance at the Thompson Exhibition Building\nParking: Free North Parking Lot opposite the Thompson Exhibition Building; additional parking in the South Parking Lot\, approximately 0.3 mile away\nFood and Beverages: Available at Schaefer’s Spouter Tavern\, including alcoholic and nonalcoholic drinks\nCostumes: Welcome; full-face masks prohibited\nWhat to Bring: Comfortable walking shoes\, weather-appropriate clothing and an optional flashlight or battery-powered lantern\nAccessibility and Sensory Considerations: Significant walking over uneven ground; low lighting\, narrow passages\, strobe effects\, loud sounds and staged fighting. Visitors with mobility or sensory concerns should contact the museum before attending.\nWeather: Generally proceeds during light or intermittent rain; automatic refunds if heavy rain forces cancellation\nPets: Allowed on outdoor grounds but not inside exhibits or aboard historic ships; service animals permitted\nTicket Changes: Contact Visitor Services to transfer tickets to another evening\nPhone: 860-572-0711 \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/what-lurks-beneath-ghost-ship-brings-a-haunted-whaling-voyage-to-mystic-seaport/2026-10-30/
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/2026/10/What-Lurks-Beneath-Ghost-Ship-Brings-a-Haunted-Whaling-Voyage-to-Mystic-Seaport.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261031T090000
DTEND;TZID=America/New_York:20261031T180000
DTSTAMP:20260901T212201Z
CREATED:20260901T212201Z
LAST-MODIFIED:20260901T212201Z
UID:10007363-1793437200-1793469600@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/2026-10-31/
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:20261031T090000
DTEND;TZID=America/New_York:20261031T210000
DTSTAMP:20261007T021547Z
CREATED:20261007T021547Z
LAST-MODIFIED:20261007T021547Z
UID:10009300-1793437200-1793480400@thectbeacon.com
SUMMARY:Mystic Monsters Turns Downtown Businesses Into a Month-Long Halloween Scavenger Hunt
DESCRIPTION:Mystic Monsters Turns Downtown Businesses Into a Month-Long Halloween Scavenger Hunt beginning Friday\, Oct. 9\, sending participants from shop to shop in search of creatures hiding inside local businesses. \nThe premise is wonderfully simple: Adventure Mystic is “unleashing” monsters around town\, and it’s up to participants to find them. \nFrom Oct. 9 through Halloween\, participating businesses will display their favorite Halloween monster. Players pick up an official Mystic Monsters Scavenger Hunt Map at Adventure Mystic\, then use it to track down the creatures scattered around town. \nFind the monster. Get the participating business owner’s signature. Then head off in search of the next one. \nThe Businesses Become the Game Board\nMystic is particularly well suited to a scavenger hunt like this because participants aren’t being sent around an enclosed attraction. The town itself becomes part of the experience. \nRather than completing the hunt in a single building or at a single event\, participants move among local businesses looking for the monsters identified on their maps. \nThat also makes Mystic Monsters unusually flexible for a Halloween event. There’s no single starting time or one night when everyone has to participate. The monsters remain on display from Oct. 9 through Oct. 31\, allowing families and other participants to work through the hunt on their own schedule. \nAnd Adventure Mystic has given the players an appropriately sinister name. \nThey’re the victims. \nFinish the Hunt and There Are Prizes Waiting\nCompleted maps are returned to Adventure Mystic\, where successful victims receive a limited-edition Mystic Rocks sticker. \nThey’ll also receive a chance ticket for a drawing with several prizes. \nSix winners will receive autographed copies of Seven Orange Pumpkins\, the Halloween picture book by author and illustrator Stephen Savage. Another prize is a $25 gift card from one of the participating local businesses. \nPublished in 2013\, Seven Orange Pumpkins is a Halloween counting book that turns seven jack-o’-lanterns into a playful countdown toward Halloween night. Savage is an award-winning children’s book author and illustrator whose work includes dozens of books for young readers. \nThat makes the autographed books a particularly fitting prize for a hunt built around searching Mystic for Halloween creatures. \nCostumes and Social Media Can Add to the Hunt\nAdventure Mystic is encouraging participants to dress for the occasion\, so there’s no reason the monsters have to be the only creatures roaming around town. \nThe organizers are also offering bonus points for tagged social-media photos and posts\, adding another layer for people who want to document their hunt as they move between participating businesses. \nThe result is less a traditional scheduled event than a Halloween side quest running through Mystic for most of October. \nYou can tackle it in one outing\, work on it during several visits or simply add a few monster stops while you’re already downtown. \nJust remember to get those signatures. \nMore information is available at the Event Website link below. \nDetails\nEvent: Mystic Monsters Scavenger Hunt\nDates: Friday\, Oct. 9 through Saturday\, Oct. 31\, 2026\nLocation: Adventure Mystic and participating businesses around Mystic\nHow to Start: Pick up an official Mystic Monsters Scavenger Hunt Map from Adventure Mystic\nHow It Works: Visit participating businesses shown on the map\, locate their Halloween monsters and collect signatures from the business owners\nCompletion: Return the completed map to Adventure Mystic\nCompletion Prize: Limited-edition Mystic Rocks sticker plus a chance ticket for the prize drawing\nDrawing Prizes: Six autographed copies of Seven Orange Pumpkins by Stephen Savage and a $25 gift card from a participating local business\nCostumes: Encouraged\nBonus: Organizers say tagged social-media photos and posts can earn bonus points\nAdmission/Registration Fee: No fee is stated in the event announcement\nParticipating Businesses: The announcement does not provide a complete list; the official hunt map identifies participating locations. \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/mystic-monsters-turns-downtown-businesses-into-a-month-long-halloween-scavenger-hunt/2026-10-31/
LOCATION:Downtown Mystic\, West Main Street\, Mystic\, CT\, 06355\, United States
CATEGORIES:Downtown Mystic
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261031T100000
DTEND;TZID=America/New_York:20261031T180000
DTSTAMP:20261005T024211Z
CREATED:20261005T024211Z
LAST-MODIFIED:20261005T024211Z
UID:10009264-1793440800-1793469600@thectbeacon.com
SUMMARY:Scarecrows Take Over Olde Mistick Village for the Month of October
DESCRIPTION:Scarecrows Take Over Olde Mistick Village for the Month of October as merchants throughout the Mystic shopping village create their own characters\, compete for visitor votes\, and turn the walk between shops into a month-long outdoor fall display. \nScarecrows in the Village runs Oct. 1–31\, giving visitors the entire month to wander the brick pathways and find the scarecrows stationed outside participating businesses. Rather than bringing in a collection of professionally made decorations\, Olde Mistick Village puts its own merchants behind the creations. \nThat makes this less a single scheduled event than a temporary transformation of the Village. \nThe Merchants Build the Scarecrows\nThe fun is seeing what individual businesses come up with. \nParticipating Olde Mistick Village merchants create their own scarecrow displays\, which can make the decorations an extension of the personality of the shops themselves. The Village’s photos from previous displays show just how loosely the word “scarecrow” can be interpreted\, with the traditional straw-stuffed figure serving more as a starting point than a rule. \nSome are elaborate. Some are funny. Some lean into Halloween. \nAnd visitors aren’t merely looking at them. \nThey’re judging them. \nFind Your Favorites and Vote\nThroughout October\, QR codes placed around Olde Mistick Village allow visitors to vote for their favorite scarecrows. \nThe 2026 competition includes three categories: \nBest in Crow is the overall crowd-pleaser. \nMost Representative rewards the scarecrow that best captures the identity or personality of its participating Village business. \nMost Seaworthy gives the contest an appropriately Mystic category\, inviting merchants to work the area’s maritime character into their displays. \nThe voting turns what could have been simple seasonal decorations into a scavenger-hunt-like walk. Seeing one or two scarecrows isn’t really the point. The fun comes from exploring the Village\, comparing them and deciding which deserves a vote. \nA Different Way to See Olde Mistick Village\nOlde Mistick Village was designed to feel less like a conventional shopping center and more like a small New England village. \nInstead of a single enclosed mall\, shops and restaurants occupy individual buildings connected by pedestrian paths\, with landscaping\, ponds and gathering areas breaking up the property. \nThat’s particularly well suited to an event like this. \nThere isn’t a tent to enter or a designated exhibition area. The scarecrows become part of the landscape\, appearing as visitors move among shops and restaurants. \nIt also means there is no particular starting time or required route. Someone can spend 20 minutes hunting for scarecrows or make them part of a longer afternoon shopping\, eating and exploring the Village. \nOne Piece of a Much Bigger October in Mystic\nScarecrows in the Village also serves as something of a monthlong backdrop for Olde Mistick Village’s other fall activities. \nThe displays remain in place through Halloween on Oct. 31\, while the Village hosts additional October programming\, including its Apple Festival Oct. 17–18 and Trick or Treat in the Village Oct. 31. \nThat means the experience will change depending on when you visit. Early in October\, the scarecrows are essentially the opening act for fall. By Halloween weekend\, they’re part of a Village fully committed to the season. \nThere is also something appealingly low-key about this one. \nThere are no tickets to buy\, no performance time to hit and no need to devote an entire afternoon to it. Families can turn voting into a game with the kids. Adults can look for their favorite while shopping. Visitors coming for another Village event can simply add the scarecrows to the day. \nAnd because the displays remain up for an entire month\, this is one fall tradition where missing a particular Saturday doesn’t mean missing the event. \nThe only deadline that matters is Halloween. \nMore information is available at the Event Website link below. \nDetails\nEvent: Scarecrows in the Village\nDates: Thursday\, Oct. 1–Saturday\, Oct. 31\, 2026\nLocation: Olde Mistick Village\nAddress: 27 Coogan Boulevard\, Mystic\, CT 06355\nAdmission: Free\nFormat: Monthlong outdoor scarecrow display created by participating Village merchants\nVoting: QR-code voting available throughout October\n2026 Categories: Best in Crow\, Most Representative and Most Seaworthy\nWho It’s For: All ages; particularly easy to combine with a family visit\, shopping or dining\nSchedule: Displays can be viewed during Village operating hours; individual businesses and restaurants may keep different hours\nRelated October Events: Apple Festival\, Oct. 17–18; Trick or Treat in the Village\, Oct. 31\nFinal Day: Halloween\, Oct. 31\nWeather: The scarecrows are displayed outdoors\, so dress for conditions \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/scarecrows-take-over-olde-mistick-village-for-the-month-of-october/2026-10-31/
LOCATION:Olde Mistick Village\, 27 Coogan Blvd\, Mystic\, CT\, 06355\, United States
CATEGORIES:Olde Mistick Village
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261031T193000
DTEND;TZID=America/New_York:20261031T230000
DTSTAMP:20260528T144458Z
CREATED:20260528T144458Z
LAST-MODIFIED:20260528T144458Z
UID:10002637-1793475000-1793487600@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/2026-10-31/
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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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261101T090000
DTEND;TZID=America/New_York:20261101T180000
DTSTAMP:20260901T212201Z
CREATED:20260901T212201Z
LAST-MODIFIED:20260901T212201Z
UID:10007364-1793523600-1793556000@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/2026-11-01/
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:20261101T100000
DTEND;TZID=America/New_York:20261101T113000
DTSTAMP:20260924T022136Z
CREATED:20260924T022136Z
LAST-MODIFIED:20260924T022136Z
UID:10008536-1793527200-1793532600@thectbeacon.com
SUMMARY:Kids Create Their Own Superheroes in Five-Week Comic Art Class at Mystic Museum of Art
DESCRIPTION:Kids Create Their Own Superheroes in Five-Week Comic Art Class at Mystic Museum of Art beginning Sunday\, Sept. 27\, taking young artists from the first pencil marks on a page through the process of creating a short comic book of their own. \nThe Sunday morning series is designed for ages 7 to 14 and taught by Mystic comic-book creator Brett Swanson\, who isn’t simply teaching children how to draw a superhero. \nOver five classes\, students work through many of the same steps used to turn an idea into a finished comic: drawing characters and objects\, developing a story\, designing pages\, adding ink\, creating shadows and texture and assembling those pieces into a visual narrative. \nBy the end\, the goal is for each student to have put an original superhero and comic-book story onto the page. \nAnd Swanson knows what it’s like to begin with nothing but a blank sheet of paper. \nFrom Mystic Mail Carrier to Comic-Book Creator\nSwanson has spent decades working in Mystic as a U.S. Postal Service letter carrier\, but he’s also spent much of his life drawing. \nHe told the Postal Service in a 2024 profile that he had wanted to become a comic-book artist since childhood and studied cartoon graphics in the late 1980s. \nRather than waiting for a major comics publisher to hand him a character\, he eventually created his own. \nSwanson publishes his own comics and has exhibited his work at shows\, fairs and comic conventions. He has also taken what he learned into schools\, libraries and museums\, teaching children how comic books are made. \nHis own series\, Power Kid\, follows fourth-grader Johnny Brooks\, who gains superpowers from a glowing rock and finds himself battling a decidedly kid-friendly assortment of threats including robots\, aliens\, dinosaurs and even demented vegetables. \nSwanson writes and illustrates his comics himself\, by hand. \nThat makes him particularly well suited to teaching the entire process rather than one isolated part of it. \nA Comic Book Is More Than a Drawing\nChildren who love superheroes often begin by drawing a character. \nCreating a comic requires the next step: figuring out what that character actually does. \nStudents in the Mystic Museum of Art course learn basic drawing techniques involving shapes\, objects and figures\, but the curriculum moves beyond illustration into layout\, design and storytelling. \nThat’s where comic art becomes its own visual language. \nA comic-book artist has to decide how large a panel should be\, what the reader sees first\, where a character stands\, how one image leads into another and how much of the story can be communicated without words. \nStudents will also explore inking\, along with techniques for creating shadows\, depth and texture. \nThose choices can transform a simple pencil sketch into something that begins to resemble the comics sitting on a bookstore shelf. \nOne Person Doing the Work of a Comic-Book Team\nSwanson’s independent approach also gives students a useful look at how many different jobs can hide inside a single comic. \nMainstream comics are frequently produced collaboratively\, with different people handling writing\, penciling\, inking\, coloring and lettering. \nSwanson does the process himself. \nHe has said a single comic can take him three or four months to complete\, beginning with a blank page and continuing through the writing and artwork required to finish the book. \nFor young artists accustomed to seeing the polished final product\, understanding that process can be just as valuable as learning how to draw it. \nA finished comic isn’t created with one perfect drawing. \nIt’s built through ideas\, rough sketches\, revisions\, page layouts\, mistakes\, corrections\, ink and a lot of decisions about how the story should unfold. \nFive Sundays to Build a Comic\nThe course begins Sept. 27 and continues on Sundays through Nov. 1\, with no class Oct. 4. \nEach session runs from 10 to 11:30 a.m. \nThat gives students time between classes to think about their characters and stories rather than attempting to cram the entire process into a single workshop. \nMystic Museum of Art has previously offered Swanson’s comic-art instruction in both multiweek classes and longer one-day workshops\, making comic creation a recurring part of its children’s studio programming. \nThe museum’s approach fits naturally with Swanson’s own philosophy about teaching comics. \nHe has described comic creation as a way for children not only to develop artistic skills\, but also to tell stories\, express ideas and develop the discipline needed to complete a project. \nAnd there’s a useful trick hidden inside all those superheroes\, villains and adventures. \nKids are writing. \nThey’re planning. \nThey’re sequencing ideas. \nThey’re solving visual problems. \nAnd they’re reading comics while learning how those comics work. \nThey just happen to be doing it while deciding whether their hero should battle a robot\, an alien or perhaps one of Swanson’s demented vegetables. \nMore information is available at the Event Website link below. \nTo register\, click the Event Registration link below. \nDetails\nClass: Comic Art: A Comic Book Making Class\nInstructor: Brett Swanson\nAges: 7–14\nDates: Sundays\, Sept. 27–Nov. 1\, 2026\nNo Class: Oct. 4\nNumber of Classes: Five\nTime: 10–11:30 a.m.\nLocation: Mystic Museum of Art\nAddress: 9 Water St.\, Mystic\, CT 06355\nMembers: $115\nNonmembers: $135\nSupplies: All supplies included with registration\nStudents Learn: Drawing fundamentals\, figures and objects\, comic-book layout and design\, visual storytelling\, inking\, shadows\, depth and texture\nFinal Project: Students develop and draw their own superhero and comic story\nContact: Mystic Museum of Art\, 860-536-7601 \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/kids-create-their-own-superheroes-in-five-week-comic-art-class-at-mystic-museum-of-art/2026-11-01/
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/2026/09/Kids-Create-Their-Own-Superheroes-in-Five-Week-Comic-Art-Class-at-Mystic-Museum-of-Art.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261102T090000
DTEND;TZID=America/New_York:20261102T180000
DTSTAMP:20260901T212201Z
CREATED:20260901T212201Z
LAST-MODIFIED:20260901T212201Z
UID:10007365-1793610000-1793642400@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/2026-11-02/
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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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261103T090000
DTEND;TZID=America/New_York:20261103T180000
DTSTAMP:20260901T212201Z
CREATED:20260901T212201Z
LAST-MODIFIED:20260901T212201Z
UID:10007366-1793696400-1793728800@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/2026-11-03/
LOCATION:B.F. Clyde’s Cider Mill\, 129 North Stonington Road\, Mystic\, 06355\, United States
CATEGORIES:B.F. Clyde's Cider Mill
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/09/BF-Clydes-Cider-Mill-2026-Complete-Guide.jpg
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DTSTART;TZID=America/New_York:20261103T190000
DTEND;TZID=America/New_York:20261103T210000
DTSTAMP:20260602T004331Z
CREATED:20260602T004331Z
LAST-MODIFIED:20260602T004331Z
UID:10004129-1793732400-1793739600@thectbeacon.com
SUMMARY:Trivia Night at The Jealous Monk
DESCRIPTION:Trivia Night at The Jealous Monk hosts its own version of trivia every Tuesday called Opinionation. Opinionation is a survey-style game where knowledge is only about 1/10 as important as knowing what everyone else is thinking. This free game is played from 7 to 9 p.m. when teams come together to play fun survey questions and guess what every other player thinks. \nOpinionation is a trivia game like no other. Forget historical dates and useless trivia you’ll never remember. With Opinionation\, your team will have to determine the five most popular answers given by players to each question. Each round consists of two segments with several questions. There are also bonus and final rounds that can really change the game. This format allows for lots of giggles\, upsets\, and arguing among teammates. \nGroups of friends\, coworkers\, date night- you name it. Our trivia at The Jealous Monk is great for all ages and skill levels. So whether you’re an expert at trivia or you just enjoy the company\, try your skills at predicting the most popular answer while we keep you guessing. \n  \n 
URL:https://thectbeacon.com/event/trivia-night-at-the-jealous-monk/2026-11-03/
LOCATION:Jealous Monk\, 27 Coogan Blvd\, Mystic\, 06355\, United States
CATEGORIES:Jealous Monk
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/06/Trivia-Night-at-the-Jealous-Monk-Tuesdays-7-pm-to-9-pm.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261104T090000
DTEND;TZID=America/New_York:20261104T180000
DTSTAMP:20260901T212201Z
CREATED:20260901T212201Z
LAST-MODIFIED:20260901T212201Z
UID:10007367-1793782800-1793815200@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/2026-11-04/
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:20261104T170000
DTEND;TZID=America/New_York:20261104T230000
DTSTAMP:20260602T012603Z
CREATED:20260602T012603Z
LAST-MODIFIED:20260602T012603Z
UID:10004654-1793811600-1793833200@thectbeacon.com
SUMMARY:Burger Night Special at Milestone
DESCRIPTION:Nothing eases the midweek hustle like Burger Night at Milestone. Every Wednesday starting at 5 p.m.\, locals and visitors can indulge in a classic burger-and-beer special right in downtown Mystic. From your hearty double-patty burger to your discounted draft beer\, Milestone has you covered while you soak up the laid-back vibes at one of Mystic’s best-loved neighborhood bars. \nMilestone’s Wednesday special features their signature burger topped with white American cheese and Milestone sauce for $14. Add tasty extras like bacon\, a fried egg\, caramelized onions\, lettuce\, tomato\, and onion. Wash it all down with $6 local draft beer all evening. \nHankering for a good burger? Need a deal for midweek dinner? Meeting friends for after-work drinks? Join them every Wednesday and make your belly happy again with Burger Night at Milestone. We’re glad to be your favorite local hangout for making Wednesday tradition in Mystic. \n  \n  \n 
URL:https://thectbeacon.com/event/burger-night-special-at-milestone/2026-11-04/
LOCATION:Milestone\, 12 Water Street\, Mystic\, CT\, 06355\, United States
CATEGORIES:Milestone
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/06/Burger-Night-Special-at-Milestone-Wednesdays-from-5-pm-to-11-pm.jpg
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