“We’re very cognizant of keeping the ‘mom-and-pop’ feel to our brewery,” Ms. Vigliotti said.

Across town from DuVig’s 300-square-foot tasting room is the colossal Stony Creek Brewery. With a bocce court, an abundance of outdoor seating overlooking a tidal inlet off Branford Harbor and a 2,500-square-foot taproom (complete with a granite-faced fireplace), Stony Creek has become one of the area’s most popular destinations since its opening in March 2015.

“We didn’t realize how thirsty Connecticut was,” said Ed Crowley Jr., company president.

Stony Creek is doing its best to quench that thirst with 14 draft lines. Of its various ales and lagers, Belgian Big and Big Cranky weigh in at just under 10 percent alcohol.

“You’ve got to make a few beers that are off-the-wall for a small but influential group of drinkers,” said Mr. Crowley, who estimated that the brewery cost around $20 million to build.

Stony Creek relies on the expertise of an in-house microbiologist to ensure its beers’ consistency.

Veracious Brewing, in Monroe, takes a different approach with the dozen-plus beers it serves in an oak-paneled beer hall-like setting that abuts its brew house.

“We haven’t done one of those the same twice,” Mark Szamatulski, the company’s brewer and co-owner, said of his brews. “We’ll keep tweaking them until they’re the best I can make.”

Such experimentation is to be expected from a man who, with his wife, has operated Maltose Express, a home brewing and winemaking store, for the last 25 years. Among the 22 different beers Mr. Szamatulski has made since the brewery opened a year ago are a Bohemian Pilsner, an imperial-style stout and a watermelon beer made from freshly crushed juice.