Tox Brewing Company

09/05/2026

09/03/2026

The Apothecary on Thursday nights with live music!
We're happy to announce that we will be opening the Apothecary Thursday nights and featuring live music each Thursday. We'll be posting a monthly schedule of the Thursday night musical acts with some special events mixed in. We are really happy to kick it off with The Brad Bensko Trio tonight! The door opens behind the bookshelf at 7:30 PM, music starts at 8 o'clock.
Chloe will be making our list of signature cocktails until last call a little before midnight. So come find the Tox book to pull open and kick off Labor Day weekend with us!

09/03/2026

Mike Snifferpippets, you were here and you left without paying your tab, you know what you did. Just kidding. Instead of leaning into some Instagram trend to get eyeballs, we'd rather just tell you about a b**r we made that we are really proud of.
At one point, we decided to scale up Dart Frog and up the hop dose. We called it Double Dart. Separately, we decided to make b**r that is Dart Frog with an alternate dry hop of new and experimental, and/or extra juicy hops and hop products from in New Zealand. That is called Tropical Frog
We decided to smash both of those concepts together to make Turbo Tropic. It's the Double Dart base with a huge insane dry hop of Tropical Fusion Hop Kief, pineapple infused Maui Nelson Hop Kief, and pelletized Nectaron, Peacharine, Nelson Savuin, and Motueka.
is out of town so I had to dust off my photography skills. 's label has a frog with sunglasses on it so I grabbed a plush frog and some sunglasses, see what I did there? Photography skills aside, come judge the b**r by what's inside the can or flowing out of tap 10. And tell us what you think. Or come to next week for a little sample 😜

08/30/2026

Rue is back on tap and in cans to go. Our expression of a German Style Pilsner starts with a decoction mash of Bohemian Floor Malted Pilsner Malt and is lightly hopped with noble Hallertau Mittelfrüh. Fermented with our favorite German L***r Yeast and cold rested for a while, Rue is unfiltered and naturally clarified with time. It is dry and crisp with light and refreshing notes of floral and lemongrass.

08/20/2026

A lot of you have been asking, and many of you have already found it already lurking in our can cooler ready and waiting to come home with you. Well, now it is finally back on tap... our once per year special Non-Pumpkin Spiced Squash Ale, Ermahgourd!
A crisp fall ale brewed with fresh butternut squash (not pumpkin) and pie spices straight from the cupboard. Lighter than most gourd ales and fermented with a clean English Ale Yeast, Ermahgourd! pours clear the color of Autumn and gives off a subtle aroma of cinnamon and nutmeg. Did we mention this is definitely not a pumpkin b**r? The taste is a crisp medium malted flavor, hints of ripe gourd and a tasteful but admittedly dominant spice blend. Yes... we went there, please forgive us. At least it’s not a pumpkin b**r…
Nate Salter may have outdone himself here, creating an amazing 📸 set for the iconic can 🖼️ by Patrick Regan.
Also, we did a small batch just for the taproom and very limited local distribution. For the first time ever, we also did a large batch at .percent.b**r.project that will be heading into much wider distribution. I believe 33 states to be exact. Keep an eye out and ask your local shop to get some!

08/19/2026

Side pull highlight!
Lace is our Czech inspired Pale L***r. This b**r was born from inspiration and attention to detail. It starts with a single decoction mash, strict attention to water profile, and a purposeful regimen of Czech Saaz Hops. Brewed exclusively with Bohemian Floor Malted Pilsner Malt, Lace is slightly more malt forward than our German Style Pilsner and pours a naturally clear golden pale. It sits cold for a long time in our l***r tank after fermentation driving towards its delectable tasting notes of biscuit, toasted bread, and a medium spicy floral hop flavor.
It's on the Lukr now here in our taproom. Engine Room in Mystic has also been pouring it on theirs... Tell us what you think!

08/14/2026

Pharm Party 20!
💊
Mike (): Guys, what should we do for Pharm Party 20?
Gavin (): I like blending yeast.
Mike: Cool, let's do it. What kind of yeast should we blend?
Gavin: I like the Verdant and Pomona strains.
Mike: Cool, let's do it.
💊
Pharm Party 20 is a 6.4% experimental IPA using blended yeast and dry hopped with Citra, Peacharine and Nectaron... also chosen by Gavin. The yeast worked well and worked hard. It is slightly drier than most of our IPAs but with no lack of hop saturation, aroma, or flavor. It's a total tropical juice bomb with big notes of tangerine and peach as well.
💊
On tap and in cans to go. 🖼️ by 📸 by

08/13/2026

Hello, Mike here. I am proud to share that our co-founder Dayne Laskey has been named to the Hartford Business Journal’s 2026 40 Under Forty class!
Some of you know Dayne as a toxicologist and professor. Others know him as the guy naming b**rs after poisonous plants or scheming up whatever comes next for the business.
While you may see me as the piece of ownership that walks around the brewery on a day-to-day basis, it takes a lot to steer this ship. We lovingly call him "Dad" or "Corporate" around here because when he's not caring for his medicine garden in Elizabeth Park, reaching new heights with his students, or helping patients, he's incredibly proficient at managing the the business side of the brewery. He's also largely responsible for dreaming up the personality behind the brand that touches just about every corner of the taproom experience.
We’re incredibly proud of him and I'm grateful to still be able to call him my best friend before a business partner or anything else. Please join us in congratulating Dayne on this well-deserved honor! Hartford Business Journal

08/11/2026

We're in the Hartford Business Journal!

When Harriet reached out, it gave us a chance to look back at the path from swapping homebrews at band practice, to building our tiny first brewery by hand, to taking a very big leap into a 125-year-old building downtown.

The article explores why we’ve kept choosing to do things a little differently, and how it's helped our strange experiment continue to grow during a difficult time for craft b**r. There are definitely challenges ahead, and no shortage of work to do, but we're still optimistic about where this is going.

Thank you to Harriet Jones for telling our story and Steve Laschever for the photos. And a special thanks to all who keep showing up and encouraging us toward the next slightly unreasonable idea.

New London's Tox Brewing has grown by diversifying into food, coffee and entertainment as Connecticut's craft b**r industry faces closures.