Tag Archives: Southport Brewing Company

Half Full and SBC to release a collabo beer and hold a tap takeover event – Stamford, CT

8 May

Stamford’s own Half Full Brewery has collaborated with Southport Brewing Company Stamford to create Stamford Ale.  This beer is a Rye Ale that clocks in at an impressive 7% ABV and was created for a few reasons.  First of all, beer is just damn awesome.  Secondly, Stamford Ale was created as a celebration for American Craft Beer Week and CT Beer Week #1, going on from May 12-18.  And, lastly, both Half Full and SBC wanted to help shift people’s focus onto Stamford as a craft beer city.  Conor Horrigan, owner and Chief Beer Philosopher at Half Full told us recently,  “Hartford and New Haven are known as being very crafty because of the brewery presence in and around those cities and so we wanted to highlight the fact that right here in our city, we have two breweries and a burgeoning craft beer scene when you consider the beer bars that we have or will have  including Cask Republic, Coalhouse, and World of Beer.

So, want a taste of this collabo brew from Jen Muckerman of Half Full and Frank DelGreco of SBC ?  Come on down to SBC Stamford on May 15th from 6-9 pm to find out!  At that time you can taste Stamford Ale and you’ll also be greeted to a Stamford tap takeover featuring SBC and Half Full beer.  Adding some more excitement into the mix will be live  music from 9style Acoustic Duo with a crazy session of karaoke afterwards.

This will be a great event, bringing together two brewers and two breweries…and uniting a city in a common purpose.  If you’re keeping track, this marks SBC’s second collobaration during CT Beer Week, the first being White Willi with Dave Wollner of Willimantic Brewing and Mark DaSilva of SBC.

Stamford Ale Release Party and Stamford Tap Takeover

May 15, 6-9 pm

SBC Stamford

131 Summer Street

Stamford, CT 06901


SBC and Willimantic Brew CT Beer Week Signature Beer: White Willi

30 Apr
Will from Willimantic and Mark from SBC Brewing up Awesomeness

Dave from Willimantic and Mark from SBC Brewing up Awesomeness. Photo from Willimantic’s FB page.

Introducing…the one, the only…White Willi.  It’s a collabo between Dave Wollner of Willimantic Brewing Company and Mark DaSilva of Southport Brewing Company.  They met at SBC Stamford just yesterday to get the brew started.  This bad boy will be a beautiful, sessionable beer.  Here’s a bit more about it:

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Southport Brewing Company Pale Ale Now in Stores and Plans for a SoNo Location!

26 Sep

So, I was on one of my trips to Crazy Grapes on Hope Street in Stamford to replenish our beer supply.  Well, maybe I need to clarify.  I need to add to it and add more variety.  Kristien doesn’t understand why there has to be 10 different kinds of beer in the fridge, but, look…variety is the spice of life.  Right?  Whoever first said that was a brilliant person.  So, yes, I was at Crazy Grapes just to see if I could find some Dogfish Head beer to prepare for our dinner with Coalhouse pizza.  I did sure find their nice Punkin Ale, a favorite of mine now.  But, I also found something new, something very local.

SBC (Southport Brewing Company) Connecticut Pale Ale.  Yes, SBC has begun sales of their CPA in package stores, supermarkets, and restaurants throughout Connecticut.  I decided to get the Punkin Ale and also the CPA even though I knew I might get in big trouble.

The next night the SBC Connecticut Pale Ale was nice and cold, so I poured out a glass.  Here’s what I thought:

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SBC Raises Money One Beer at a Time for Camp Promise East. Next Up: CT Challenge

22 Jul

Yes, James IS that awesome…

Waaay back on May 3 we told you about Southport Brewing Company hooking up their “Help Line” taps at all 5 locations.  The purpose of the “Help Line” that poured out “Sweet Emotion”?  Raising money for The Jett Foundation’s Camp Promise East in Hamden, Connecticut.  For each glass, SBC gave .50¢ that helped children and adults with muscular dystrophy get the chance to attend an awesome summer camp.  The fundraiser is the brainchild of James Lacerenza, who has an official day named after him in Stamford for the awesome work that he does and to bring awareness to muscular dystrophy.

Well, we’re pleased to announce that on Tuesday, July 24, SBC in Stamford will be presenting James with a check.  How much you ask?  Well, let’s just say that over 1,500 “Sweet Emotion” beers were sold.  No, no, that wasn’t just us drinking all those beers.  You can meet James and celebrate with him and SBC from 1-3 pm.  Stop by and show your support.

While you’re there, ask for the “Help Line” tap.  This time around, cancer survivors will benefit because each brew that is poured out between July and September means .50¢ towards the CT Challenge.  SBC plans to continue these fundraisers throughout the year and also plans to work with James again to raise money for Camp Promise East!

We decided to bother James and ask him a few questions.  Here’s about an hour of his time that we took away from his WWE watching and endless Facebook posting:

What will the funds raised by SBC mean to Camp Promise East?

I’ve worked with the Muscular Dystrophy Association since 1999, and I’ve raised over 100 thousand dollars for their camps since 2005. If what I saw at MDA’s camp in New York earlier this month was any indication of what the Jett Foundation’s own, separate camp for children and adults with muscular dystrophy will provide, then I can tell your readers that not only will the money raised sponsor one camper going to this week, it will mean inclusion, independence, and bonding with others who are going through the same life experiences and have a whole lot of fun.

How do you feel about the success of this fundraiser?

For our first year of doing this, and my first year of raising money for Camp Promise East and the Jett Foundation, I was genuinely shocked and touched that we were able to pull this off in such a short time frame and raise nearly $1,000. Next year, management at SBC and I both share in wanting to raise a higher total, but the real measure of success is me going to camp on August 1st when the people there will be having a Western themed day with adaptive activities related to being cowboys and cowgirls and a casino night that evening with poker and blackjack just for fun. To see the smiles on the campers faces is just as meaningful as any dollar figure we could produce.

What would you say to all the people who purchased a beer off the help line?

To SBC’s customers, I thank you, management thanks you, the Jett Foundation thanks you, and most importantly, the campers and their families thank you. You have provided them with the ability to participate in a special summer camp when realistically, it would otherwise be very difficult for these kids and adults to do everything camp offers in one specific location. There’s baseball, basketball, the kids get out of their wheelchairs and swim in the water. What people forget to realize is that muscular dystrophy is a group of some 40 plus genetic diseases that gradually rob those affected of their muscle function until they ultimately catch a minor cold and die – so to regenerate some of that strength in a pool alone is priceless.

Not to mention, at Jett’s camp, because there are teens and adults there who are living longer thanks to the public’s support of things like the MDA Telethon, we at Jett Camp are able to help their campers with job placement and relationship advice in a program we call “Transitions” – it’s the first of its kind in America.

Is there any other way for people to still help out?

People can still make pledges – just because MDA camp happened earlier this month and Jett camp is happening in two weeks, that doesn’t mean we don’t need their pledges – because we don’t charge the families of these campers at either place, we need money to cover not just their experiences, but all the supplies and food and the transportation and even the medical services should a camper get sick.

So I encourage people to think about their healthy children, and if they’re blessed enough to have healthy children, either come down to SBC in Stamford and see me this Tuesday, and we’ll take up a collection in a bucket like Jerry Lewis used to do on his telethons, or, if you can’t make it – go to my website http://www.mdactkids.org and give one dollar, five dollars, anything, to one or both camps. I don’t need people to pledge big amounts of money. I raise 20 thousand a year for these places because people give one dollar at a time.


Branford 850 West Main Street
Branford, CA 06405
W Main & Mathew Road
Hamden 1950 Dixwell Ave
Hamden, CT 06460
Cross Streets: Dixwell & Weybosset
Milford 33 New Haven Avenue
Milford, CT 06460
New Haven & Broad
Southport 2600 Post Rd
Southport, CT 06890
Cross Streets: Post & Pequot
Stamford 131 Summer St
Stamford, CT 06901
Cross Streets: Summer & Broad

Eat, Drink, and Vote in Your Favorites: BANDAPALOOZA Decides 3 Alive @ Five Acts! Stamford Downtown, CT

19 May

Update:  Here are the results, live at 5, 5/23.  There will be three more competitions to decide the bands who will play at Alive @ Five.  Check back for the final entrants shortly after June 16.

June 2           The Woulda Coulda Shouldas (eliminated) vs. Black Taxi  (eliminated)
June 9           Stalking Sally vs. The Mike Cusato Band
June 16         The Adam Currie Band vs.The Mad Things featuring The Good Doctor
All three dates are on Bedford Street at 5 pm.

If you live in or near Stamford, you’ve probably been to at least one Alive @ Five event.  This year will be uber-awesome with acts like Third Eye Blind, MC Hammer and The B-52s, but there are other acts yet to be decided.  12 acts will be playing in Downtown Stamford this Friday, May 20, in hopes of being one of the three finalists who will actually play at Alive @ Five!  Yeah, damn cool honor.

So, check out some of the restaurants listed below, all linked up for your easy consumption.  Check out these spots, do some Omnoming, vote for your faves, and rock on!  After this, check out BANDAPALOOZA on Bedford Street on June 2, 9, and 16 to see your favorite band through to the Alive @ Five stage.

The Palms -> Freddy & The Yetis (Full set time: 8:30pm-9:30pm)

Hula Hank’s -> The Adam Currie Band (Full set time: 8:30pm-9:30pm)

Bobby Vs -> Sea Rhapsody (Full set time: 9:30pm-11:00pm)

Rack N’ Roll -> Bend or Break (Full set time: 9:30pm-10:30pm)

-> Black Taxi (Full set time: 11:00pm-11:45pm)

BUtterfield 8 -> The Woulda Coulda Shouldas (Full set time: 9:00pm-10:30pm)

Tigín Irish Pub -> Coax Rhino (Full set time: 10:00pm-11:00pm)

Bradford’s -> The Mad Things featuring The Good Doctor (Full set time: 10:30pm-11:30pm)

Black Bear Saloon -> Stalking Sally (Full set time: 10:00pm-12:00am)

SBC (Food + Beer Review) -> Kristin Errett (Full set time: 10:45pm-11:45pm)

The Fez (1st Review, 2nd Review)  -> Made Again (Full set time: 11:00pm-12:15am)

Brick House -> The Mike Cusato Band (Full set time: 10:30pm-1:30am)

For up-to-date info see  www.stamford-downtown.com.

Saturday Sample Bowl with First County Bank’s Chef Challenge & Chowdafest

6 Feb

It’s here. The time of year I dread the most. The longest, shortest month of the year. The month where you’re tired of the cold, snow, and ice, feeling cooped up with nothing to do, desperately wanting for the warmth of spring. Yep, this Saturday was the perfect example of this nastiness, but hell if Danny and I were going to let that keep us down. Nope! Instead we were determined to trek out in the nasty, cold rain for an all-day sample fest of some of the best food Fairfield County has to offer. Because when the weather fails you, there’s always comfort food to make it aaaaall better!

We started our day out at First County Bank on High Ridge Road in Stamford for the Second Annual Chef’s Challenge to support the Stamford Museum and Nature Center. For those of you unfamiliar with this challenge, three local restaurants and/or catering companies compete against each other by creating impressive maple syrup concoctions. Yeah, heaven! This year the competition stepped it up a few notches to try and take down last year’s champion, Marcia Selden Catering (pictured above).

We started with breakfast, naturally, at David’s Soundview Catering’s station. First up, maple & spiced bacon wrapped grissini, which were fabulous. The bacon was cooked perfect, not overcooked, not undercooked and with the perfect amount of maple syrup and spice so as to not overpower the bacony goodness. Next up was a mini butter milk pancake with (what else?) maple syrup and a maple sausage patty, fresh and hot off the skillet. Both also perfectly cooked, the sausage was so perfect in fact, we had to have two. What? Don’t judge us! It was just such the perfect combo of savory and sweet that we couldn’t resist. Then, last but not least, was their homemade granola which offered a fantastic level of crunch and sweetness you could only hope for out of granola.

Next up, brunch with Marcia Selden Catering, starting with some nicely maple coated mixed nuts. And, at the risk of being repetitive, also the perfect balance between savory and sweet. (Yep, guess these chef’s know what they’re doing). Then onto their maple pulled pork tacos. These were also pretty tasty. The pork was cooked very nicely, but could’ve used just a touch more maple syrup. As the iron chef judges say the key ingredient was not the star. And then we finished with their maple panna cotta which was holy awesomeness! I am a huge panna cotta fan and this did not disappoint with just the right amount of maple, cream, vanilla and berries to balance it all out. Don’t tell, but Danny had two. YUM!

Then lastly, more dessert with Maple Shortbread Fingers from SoNo Baking Company and Cafe. These too, were quite delicious, soft and delicate, though they could’ve also used just a bit more maple syrup to get that flavor across. Being a huge fan of SoNo Baking, I was sad to see that was all they made. I think being newbies to the Chef’s Challenge, they didn’t realize the competitors were going to bring out the whole dog and pony show. Maybe next year, because I know their food could definitely kick some arse!

All in all, the event was a huge success! The two winners, as determined by the people’s vote, will move on to compete in the final challenge at Stamford Museum and Nature Center for Maple Sugar Sunday on March 6, 11am – 3pm. And, you have until that Sunday to sponsor your very own bucket of maple syrup for $50, which not only gets you a pint of magically delicious local maple syrup, but also supports a great Stamford establishment dedicated to the preservation and interpretation of art, history and the natural and agricultural sciences. Guess what?  We’ve got the winners!  David’s Soundview Catering will go up against Marcia Selden Catering for the bragging rights of the Maple Sugar Sunday 2011 winners!

Chowdafest 2011 in Westport

After some errands and a long stop home for a cleaning marathon to prep our house for a showing (what a food-buzz kill), we beelined it over to Bedford Middle School in Westport for the 3rd annual Chowdafest. The fest was over at 4, and unfortunately we got there at 3:30, so we were on a mission to throw down as many chowder samples as physically possibly in that half hour. We wish we could give you the full report on all the awesome restaurants that participated, but we’ll do our best to entertain you with the highlights of what we did taste (bad food bloggers, BAD… we won’t do it again next year, we promise).

So after sample a variety of traditional to crazy creative soups from Italian Corner Deli, Old Post Tavern, Rowayton Seafood, MacKenzie’sLiquid Lunch, Nicholas Roberts, River House, Soup Alley, Southport Brewing Company, Chef’s Table, and Da Pietro’s, we had some definite favorites!

Staring in the traditional New England chowder category, we definitely enjoyed them, but were actually not blown away by any of the chowders we tasted. The 1st place winner was Mansion Clam House and sadly we didn’t get to taste theirs. We did have the 2nd and 3rd place winners, however, from MacKenzie’s and Old Post Tavern and both were nice, solid chowders with hearty veggies, plump clams, and not too much thickener. All good go-to chowders.

Moving on to the creative chowder category, well, this is where we did have our socks blown off. What does that mean anyway? Whatever. By far the tastiest in this category was 1st place winnerSBC‘s Corn and Poblano Chowder with a squirt of their very own, unique Romesco sauce made with toasted almonds, roasted tomatoes, peppers, vinegar and more deliciousness!  In fact, we got into a nice conversation with Chef/Owner David Rutligiano about his plans to possibly do a nice pasta with this sauce and more. A true foodie that David is, he shared with us some exciting ideas he’s been throwing around for SBC including an organic kids menu and using more regionally source foods within a 400 mile radius. Non winners in this category that we really enjoyed were Soup Alley’s Sicilian Sausage and Clam Chowder and Nicholas Robert’s Guinness and Chorizo Clam Chowder. Both were packed full of sausagey goodness which is probably why we liked these ones so much.  It’s funny, we like these two best in this category when we were interviewed by the lovely Vanessa Inzitari from The Daily Westport about our favorites, not knowing what was ahead of us on our way to SBC’s station.

Then over to the last category which also blew our minds, soups and bisques. Here too, the runaway champion for 1st place stood out most in our minds, which was the Lobster Bisque by Nicholas Roberts. OH EM GEE DELICIOUS!!!!  Creamy, well seasoned, and generous with the chunks of succulent lobster, this soup was FABULOUS! And we’re not just saying that because we already <3 Nicholas Robert’s. Also a standout in this category was 3rd place‘s Soup Alley’s El Queso Grande which was like literally drinking liquid queso with a little kick of hot peppers. I could slurp a vat of that stuff, though I’d likely gain 5 pounds doing it. Also, 2nd place Liquid Lunch‘s Buffalo Chicken Soup was delish, like drinking slightly hot buffalo wing sauce, topped with crispy celery.  And here too, we really enjoyed a non-winner, the Asparagus Soup from River House. This was quite a unique soup, very fresh, light, and tasty using no cream, really allowing the fresh asparagus taste to shine through. This would be a great spring soup to go with a steak on the grill. We enjoyed it very much!

Wow, as you can see, it was an intense day of eating! Yeah, I know, it’s a tough job, but someone’s gotta do it, right? We really enjoy opportunities like this to not only try great food from some of the best restaurants in our area, but to also get to know the chef’s and owners behind all the magic. There’s nothing better than meeting a chef and/or owner that is clearly SUPER passionate about their craft. It somehow makes the food taste even better!

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