Tox Brewing Company

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 Lager 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 beer? 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 beer…
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.beer.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 Lager. This beer 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 lager 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 beers 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 beer. 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 beer industry faces closures.

08/07/2026

We're honored to share that Tox was voted Best Brewery/Brewpub in The Day's Best of the Best awards 2026!

We weren't able to join the awards ceremony this year, but we want to give a huge THANK YOU to everyone who voted for us.

The truth is, this award has very little to do with Tox, and everything to do with our incredible crew. The ones brewing the beer, making the pizza, pouring the pints, crafting the coffee, welcoming new faces, greeting regulars....Every day, it's them bringing the talent and heart to what they do. We're incredibly proud of them, and we're lucky to work alongside them.

To everyone who has supported us, thank you, we don't take it for granted.

And to our staff: this award belongs to you.

Shout out to those staff members non pictured! And special thanks to The Day's Best of for their recognition of so many wonderful hardworking small businesses in the county.

08/06/2026

Mantis is our 100% Connecticut-grown table beer. Easy drinking and reminiscent of a Witbier or Grisette/Saison, it starts with a base of Pilsner malt, triticale, and spelt, all grown by Thrall right here in Connecticut. We’re also thrilled to be using Connecticut-grown Cascade hops. Fermented with one of our favorite saison strains, Mantis offers aromas of a grassy wheat field, a bright frothy mouthfeel, notes of clove from the expressive yeast, and crisp earthy, floral hop character.
We named this beer after Connecticut’s state insect, which can be found in our beer garden this time of year. Much like the petunia growing from our garage drain from a rogue seed that escaped the beer garden last year, the praying mantis is a testament to defying the odds. Its ancestors have been on Earth for about 150 million years—dating back to the age of the dinosaurs. We even released a few baby mantises into the beer garden earlier this summer, so let us know if you spot one!
Fun Fact #1: Praying mantises are the only insects known to have true stereoscopic (3D) depth perception, allowing them to judge distance much like we do.
Fun Fact #2: Mantis is on tap and available in cans to go, featuring this incredible label by Patrick Regan

07/27/2026

07/24/2026

Toxstock is returning to the taproom next weekend! Come celebrate "peace, love, & frogs" on Saturday with good music, positive vibes, DIY tie-dye, and great beer.

Live Music from 12 until 8
DIY tie-dye from 2- 5
Exclusive beers while supplies last

All are welcome, but pre-purchase a wristband for the best deal! Ticket link in bio!