You know that feeling when you walk into a place and it just clicks? No pretense. No overpriced "artisanal" snacks that leave you hungry. Just good liquid in a glass. That’s the vibe at Back East Brewing Company in Bloomfield. Honestly, in a state that is absolutely crawling with breweries right now—I mean, you can’t throw a rock in Connecticut without hitting an IPA—Back East feels like the reliable friend who actually knows what they’re doing. They aren't chasing every single TikTok trend. They just make really, really good beer.
It’s been over a decade since Edward Fabrycki, Jr. and Tony Karlowicz decided to quit their day jobs and dive into the brewing world. That was 2012. Think about how much the world has changed since then. Back then, West Coast IPAs were the only thing people cared about. Now? We've got smoothies, pastries, and hazy juices dominating the taps. Yet, Back East managed to evolve without losing their soul. They moved into that massive new facility on Tunxis Avenue a few years back, and it changed everything.
The Reality of the Back East Brewing Company Taproom
If you haven’t been to the new spot, you’re missing out. It’s huge. It’s basically a cathedral to malt and hops. They took a former warehouse space and turned it into a multi-level hangout that feels industrial but somehow cozy. There’s a massive outdoor patio which, let’s be real, is the only place anyone wants to be during a Connecticut summer.
One thing people get wrong is thinking this is just another "bro-hub." It isn't. You’ll see families with kids, people bringing their dogs, and groups of friends who clearly just finished a hike at nearby Penwood State Park. It’s a community hub.
What’s Actually on Tap?
Let’s talk about the beer. You can’t mention Back East without talking about Ice Cream Man. It’s their flagship. It’s a NEIPA (New England IPA) that basically put them on the national map. It’s brewed with Citra hops, and it’s remarkably smooth. Some people complain that hazy IPAs all taste the same, but Ice Cream Man has this specific, creamy mouthfeel that’s hard to replicate. It’s 6.7% ABV, which is the "danger zone"—it drinks like juice but hits like a truck if you aren't careful.
But here is the thing.
The "hidden" gems aren't the hazies.
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Their Porter is world-class. Seriously. It won a Silver Medal at the Great American Beer Festival. In a world obsessed with hops, a well-balanced, chocolatey, slightly roasty Porter is a breath of fresh air. It’s what you want when the Connecticut winter starts biting. They also do the Palate Cleanser, which is a massive Double IPA for those days when you just want your taste buds to be overwhelmed by pine and resin.
- Ice Cream Man: The hazy king. Citra-heavy, smooth, and tropical.
- Back East Ale: An Amber Ale that is basically the "gateway drug" for people who think they don't like craft beer.
- Intergalactic: A Lupulin-powder-infused IPA that tastes like space. Kinda.
- Shad Derby Pale Ale: A local favorite that honors Windsor’s annual tradition.
The Food Situation: Back East Kitchen
This is where things get interesting. For a long time, Back East relied on food trucks. Food trucks are great, don't get me wrong, but there’s something annoying about not knowing if the truck is going to show up or if they’re going to run out of tacos by 6:00 PM.
They solved this by bringing the food in-house.
The Back East Kitchen isn't doing fine dining. They know their audience. We’re talking about elevated pub fare that actually pairs with the beer. The menu tends to rotate, but you’re usually looking at high-quality burgers, giant pretzels with beer cheese (made with their own brew, obviously), and wings that aren't just soggy afterthoughts.
The kitchen changed the dynamic. It turned the brewery from a "stop by for a pint" place into a "stay for three hours and have dinner" place. Honestly, if you aren't getting the fries with the spicy dipping sauce, you're doing it wrong. They use local ingredients where they can, which fits the whole "Back East" ethos. It’s about the region. It’s about where we live.
Why Bloomfield?
A lot of people ask why they stayed in Bloomfield instead of moving to a higher-traffic area like West Hartford or New Haven. But Bloomfield is the heart of it. It’s accessible. You’re right off the highway, but you feel like you’re in the woods. The proximity to the Farmington River and the various state parks makes it the perfect "after-adventure" destination.
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There’s also the production side. People forget that Back East is a massive distribution powerhouse. They aren't just selling cans over the counter. You see those blue and white cans in liquor stores all over the Northeast. The Bloomfield facility allows them to scale that up while keeping the taproom experience intimate. It’s a tough balance to strike. Most breweries either stay tiny and "cool" or get big and "corporate." Back East feels like they found the middle ground.
The Competition and the "Beer Bubble"
Let’s be honest for a second. The craft beer bubble has been "about to burst" for five years now. We’ve seen some local spots close down. The cost of aluminum went up. Grain prices spiked. People are drinking more seltzers and non-alcoholic options.
Back East responded by actually leaning into the quality. They didn't start cutting corners. They also started experimenting with smaller batch releases that you can only get at the brewery. Things like their "Secret LIPA" series or barrel-aged stouts that only come out once a year. This keeps the "beer geeks" coming back while the casual drinkers stay for the Ice Cream Man.
- They offer flights, which is the only way to go if it’s your first time.
- The merch store is actually decent—not just cheap t-shirts that shrink in one wash.
- They do "Can Releases" on a regular basis, usually on Thursdays or Fridays.
Sustainability and Community
You don't hear them brag about it much, but they’ve put a lot of work into being "green." Brewing uses a staggering amount of water. Like, an insane amount. Back East has implemented systems to recapture heat and minimize waste. They also give their spent grain to local farmers to use as animal feed. It’s a full-circle thing. Your IPA literally helped grow a cow in North Granby.
They also host a ton of charity events. From 5Ks to fundraisers for local schools, they actually show up for Bloomfield. In a world of faceless brands, that matters.
Common Misconceptions About Back East
People often think they only do IPAs. That’s probably because Ice Cream Man is so famous. But if you look at their tap list on any given Tuesday, you’ll see Lagers, Pilsners, and even the occasional Sour. They’re actually quite traditionalist in their brewing approach. They respect the science of it.
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Another weird myth is that you can’t get their best stuff in stores. While it’s true that some limited releases are taproom-only, their distribution footprint is solid. However, if you want the freshest possible version of their beer, you have to go to the source. Beer is a living product. Oxygen and time are its enemies. A can of Suzy Greenberg that was packaged yesterday is always going to beat one that’s been sitting on a warm shelf in a package store for three months.
Practical Steps for Your Visit
If you’re planning to head down there, here is the move.
First, check the tap list online. They update it constantly. If they have a special cask lunging, you want to know about it. Second, try to go on a weekday if you hate crowds. Saturday afternoons are electric, but it can be hard to find a table if you have a big group.
Third, explore the area. Go for a walk at Talcott Mountain State Park (Heublein Tower). It’s literally ten minutes away. Work up a sweat, see the view of the Hartford skyline, and then reward yourself with a pint and some sliders. It’s the quintessential Connecticut afternoon.
Actionable Insights for the Craft Beer Fan:
- Check the Canning Dates: When buying Back East at a retail store, always look at the bottom of the can. Freshness is everything for IPAs. Aim for something canned within the last 4-6 weeks.
- Join the Newsletter: I know, everyone has a newsletter. But they announce their limited-run barrel-aged releases there first. Those bottles sell out fast.
- Try a "Side-by-Side": Order a flight that includes both a West Coast style IPA and a New England style. It’s a great way to actually taste the difference in hop application and yeast strains.
- Respect the ABV: Some of these beers are 8% or higher. They drink easy, but they are heavy. Plan for a designated driver or use a rideshare service; the Bloomfield police are active in that corridor.
- Bring the Growler: They still do growler fills for most of their core beers. It’s more eco-friendly and sometimes cheaper than buying 4-packs if you’re hosting a BBQ.
Back East Brewing Company isn't trying to reinvent the wheel. They’re just trying to make the wheel better. In an industry that often feels like it’s trying too hard, their consistency is their greatest strength. Whether you’re a hop-head or just someone who wants a cold glass of something local, it’s a spot that earns its reputation every time the tap opens.
For the best experience, aim for a late Sunday afternoon. The "brunch crowd" has thinned out, the sun hits the patio just right, and you can actually have a conversation with the bartenders about what’s fermenting in the back. That’s when you really get to see what the place is about. It’s not just a business; it’s a craft.
To make the most of your visit, start with a 4oz pour of something experimental before committing to a full pint of your favorite. It’s the best way to expand your palate without the commitment. Don't forget to grab a pack of whatever is "newly canned" on your way out—those limited runs rarely make it to the grocery store shelves. Grab a menu from the kitchen early, as the kitchen sometimes closes an hour before the taps do. Planning your food order alongside your second round is the veteran move.