Connecticut's Back East Brewery recently received national recognition for three of its IPA's. For all the details, see below:

Bloomfield, CT, July 27, 2017– Back East Brewery was recently singled out as the only brewery to have three beers recognized by Draft Magazine in its search for “The 50 best IPAs in America.”  The annual competition by Draft Magazine featured a blind tasting of nearly 400 IPAs from across the country.  The magazine ranked Back East’s Ice Cream Man IPA as its #5; its Intergalactic Lupulinary as its #16, and its Rakautra as its #21. 

"We’re thrilled to have our  IPAs included on this list,” said Back East Brewery co-founder Edward Fabrycki, Jr. “It is such an honor to be recognized by the one of the premier publications in our industry. Our IPAs have always been popular here in CT, so it is incredible to see them being recognized as among the best in America.”

In reviewing Back East’s beers, the editors gushed, “Let’s take a second to marvel at Back East, for of all the breweries who were part of this tasting, they alone had three beers make our top 50.  And those were the only three beers they sent! In sports they call that ‘batting a thousand.’”

BC: Who came up with this beer’s recipe?  
I did.

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?  
The Celeia and Northern Brewer hops impart subtle hints of lemon and spice to complement the crisp malt body.

BC: Where does this beer’s name come from?   
Sesión Cerveza is an extension of our Session line of beers.

BC: Is this your “desert island beer?”  
Just might be.

BC: Can you describe this beer in 10 words or less? 
Light, refreshing and totally drinkable, it’s pure gold in a bottle.

BC: What's a good food pairing for this beer?  
Mexican foods, such as tacos, fajita, gorditas, chips and salsa, nachos, and ceviche. Marbled steak, herb roasted chicken, salmon and tuna. Oysters, clams and mussels. Spicy sausage pizza, Buffalo wings, hot dogs with ketchup & yellow mustard. Mild or salty cheeses like mild cheddar or cojita. Sweets like angel food cake and rice pudding.

BC: Who came up with this beer’s recipe?
Kris Ketcham, Senior Manager Brewing & Innovation – Liberty Station

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
How the coffee, chocolate, and hops all work together to create a very complex and cool beer.

BC: Can you describe this beer in 10 words or less?
Chocolate, Coffee, Hops, Chocolate, Coffee, Hops, Chocolate, Coffee, Hops, AWESOME!

BC: Do you know a story – or have a personal story – that revolves around this beer?
Kris was inspired by other beers made with coffee, in particular Aleman/Two Brothers/Stone Dayman Coffee IPA and Stochasticity Project Master of Disguise Imperial Golden Stout. Everyone loved Kris’ beer so much that we knew we had to do it on a grander scale.

BC: What's a good food pairing for this beer?
Thai dishes pair great with this beer. I recently had it with Khao Karr Moo (stewed pork shank served with pickle cabbage, boiled egg and sour hot chili sauce) and it was amazing!

BC: Who came up with this beer’s recipe?
This one was a group effort!

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
I love how the Loral hop is expressed here. It’s a ton of floral with some noble hop qualities, citrus, and a touch of earth. It’s a magical combination of flavors and aromas.

BC: Where does this beer’s name come from?
We dedicated this beer to the night shift brew crew. Water hammer occurs at the brewery…..especially on overnight shift when it tends to be a little quieter…..and a little spookier.

BC: Is this your “desert island beer?” 
Well….I drank 5 the other day while I was washing windows at my place (I have a lot windows)….so it may be a good candidate.

BC: Can you describe this beer in 10 words or less?
Unfiltered floral and citrus explosion in an awesome silver can!