Come celebrate with us! We are celebrating our 3rd anniversary and want YOU to join us! We can't think of a better way to spend this day than with all of you. Enjoy live music throughout the day and your favorite Firefly Hollow brews. Limited number of tickets will be available for sale at the door.



Your ticket gets you:

-FREE Parking and FREE Shuttle provided by CT Beer Tours to the brewery (parking in our driveway and parking lot will not be allowed). Guests are asked to park in the North Main Street Lot across from City Hall and will be shuttled to and from the event beginning at 11am.



-Three beer tickets, including our FOUR BARREL AGED LIMITED RELEASE BEERS and other specialty beers including casks of Cone Flakes IIPA (yum). See complete beer list at the bottom of this page.



-One food ticket- Food will be provided by The Whey Station Food Truck (gluten free bread available upon request)!



-Our limited release 3rd anniversary glass to bring home- be the envy of your friends, this is a sweet glass!

-LIVE bands performing throughout the day:

Dizzyfish

Eric Herbst and Mike Nunno of the Classic Rock Band DizzyFish will be opening the show. Eric has opened solo for The Steve Miller band at the Oakdale will be playing a duo with Mike who has toured the world playing with blues greats.



Additional beer and food will be available for purchase.



This is a 21+ event. Please show ID when checking in. Please leave the kids and pets home.







Complete Beer List:

Specialty Limited Release Barrel Aged Beers:

2015 Tequila Barrel Aged Dire Chinchilla Imperial Pale- The goal was to combine the soft herbal hop flavors from the Dire Chinchilla Imperial Pale Ale with the sharp agave, lime, and citrus tones from the tequila barrel. The aging process also brings in some soft oxidative tones that round out the malt flavor, while also picking up hints of vanillin and oak from the barrel. We’re particularly excited to showcase this beer because it takes one of our more unique imperial styles and pairs it with an unconventional barrel choice. This beer was brewed in March of 2016 and spent approximately 120 days in oak.

2016 Bourbon Barrel Aged Toadstool Oat Stout Nitro- Since day one it has been one of our most popular beers, and we thought it’s smooth roastiness could pick up some nice oak flavors from a fairly short barrel stand. Pouring this beer on nitro was also a fun way to showcase how seamlessly the milk chocolate and vanilla oak tones mate with the soft roastiness of Toadstool. The barrel aged Toadstool is blended from 60 and 120 day barrels from both the Heaven Hill and James Beam distilleries.

2016 Bourbon Barrel Aged Wood Drip Maple Imperial Amber- It started when a friend from the Pierce Sugar Shack in Hebron, CT approached us about using about 400 gallons of extra sap from the 2016 year. We decided to use the sap in lieu of water for the brew day, which added up to about 10% of the beer’s total sugar content. What we ended up with was a very pleasant and malty amber ale with subtle flavor impressions of maple and an earthy woodiness. After trying the finished product we thought it would be pretty cool to return the beer to the wood for conditioning. We made the right choice. This brew exhibits a strong and unmistakeable bourbon, charred oak woodiness that pairs wonderfully with the toasty malt base. This beer was brewed in February of 2016 and aged for 60 days in Heaven Hill Bourbon Barrels.

2015 Bourbon Barrel Aged Smokey Moor Peated Scotch Ale- This was one of our very first attempts at barrel aging. Since this brew is full bodied and loaded with malt flavor, we knew it would be an excellent pairing for a fresh dumped bourbon barrel. The caramelized and toasted sugar malt flavors play wonderfully with the strong vanillin and toasted oak profile, but the peat smoke is what makes it special. The peat smoked malt used in this scotch ale is strong up front, but doesn’t overpower any of the beer’s subtleties. It’s there to add a foundation of earthy, peppery smoke like a baseline to some unforgettable jazz beat. The Smokey Moor aged in a single Heaven Hill Bourbon Barrel for approximately 150 days.

2014 OOps #1- Farmhouse Wheat style beer aged in whisky and white wine barrels with brettanomyces and other funk driving microorganisms. Over the past two years it's developed a very interesting pineapple, mango, green apple fruitiness with hints of spice and oak. A distinct white wine impression comes through in the finish with a bright effervescence and just a hint of tart acidity.







Other Specialty Limited Release Beers:

2014 Twinkler Barleywine

2015 Choconaut Imperial Porter

2016 Choconaut Imperial Porter

2015 Big Brass Bock

2015 Luciferin IIPA

2016 H+ Sour Ale with Cherries

Ionic Wheat CASK dry hopped with Denali

Cone Flakes IIPA CASK dry hopped with El Dorado



Other Draft Favorites: Wombat Pale, Lizard Breath IPA, Red Lantern, Secret Ingredient Stout, Up Quark IPA, Charm Quark IPA