The "Path of the Patriots," one of the first events of the American Revolution, begins right next to the eventual site of Table & Tap.
A farmhouse is built that now houses the restaurant.
Harvard Lager, later adopted as a Rapscallion recipe, is first brewed in Lowell. It is the oldest beer recipe in Massachusetts.
House was home to Mrs. Caroline Lawson Brown, the last survivor of the Titanic. Many claim her ghost lives in the house.
Jim Hyland creates a working orchard on 150 acres of land with peach and pear trees and over 50 varieties of apples. The original barn on the land will later house our brewery.
Claude Miquel, later the father-in-law of Rapscallion co-proprietor Peter Daniel, purchases the property and opens Chez Claude, a French restaurant.
Concord Brewery is founded in West Concord, just miles away from the restaurant on the banks of the Nashoba brook.
The third Hyland generation launches a state-of-the-art brewing operation, one of very few craft breweries at the time.
Claude Miquel retires and retains the property and two restaurants follow.
The Hyland family closes its brewery, maintaining its orchard and leases its facility to Pioneer Brewing.
Twin brothers Peter and Cedric Daniel purchase Concord Brewery, then located in Lowell, MA, adopting Rapscallion as its name. They move to Paper City Brewing in Holyoke and launch production of Rapscallion Honey, the ale which becomes their flagship beer.
Rapscallion assumes ownership of a manufacturing brewery and tap room in Sturbridge at Hyland Orchard.
Rapscallion takes over the lease and operation, making Sturbridge its first brick and mortar home.
Peter and Cedric open Rapscallion Table & Tap, carrying on a family tradition of hospitality along with brewing and sharing a century of beer recipes.
Rapscallion assumes management of the disc golf course on the grounds in partnership with Green Light Disc Golf, designing a new 18 hole course.
Rapscallion adds a food truck as a fixture at the brewery, serving lunch and dinner including select items from the menu at Table & Tap, Thursday through Sunday.
An Old English word meaning "a playfully mischievous individual," we adopted the name Rapscallion from a special line of beers within Concord Brewery's portfolio when we became its fourth ownership group in 2007. As two young brothers from humble beginnings and a long line of small business owners, the name appealed to us for its history, its uniqueness and most of all its association with rebelliousness. We've always cheered for the underdog, the self-made man and the Robin Hoods of the world, because we believe in living with humility, working hard, and giving back. Nearly a decade later, the name "Rapscallion" continues to hold true as a moniker of a model which is defiantly small: Rapscallion is a MA-only microbrewery that puts freshness, quality and consistency above all else, honoring the craft, the Rapscallion customer and the communities we call home.
Decidedly local, we believe that beer should reflect the uniqueness of its region and native ingredients, which is why we partner with local farms for our hops and the honey in our flagship beer. Similarly, at our restaurant we strive to serve the freshest food made with local ingredients. From fresh locally caught seafood to farm fresh produce, we take pride in supporting local farms and small purveyors and let the results speak for themselves.
Likewise, both our tap room and restaurant are places to mix with the local people, so it's no surprise that both locations are likened to publick houses of the past. In an industry and broader market that continue to grow at a head-spinning rate, we will remain defiantly small, committing ourselves to our local community and leaving room for others to prosper in theirs. Proudly housed in a historic barn and farmhouse, we aim to sustain a tradition of hard work and time-tested recipes dating back over a century.
Our team is present and hands-on. Our head brewer sees every batch through from start to finish. At Table & Tap, our chef is assisted by a small, hand-picked team in preparing each dish. As owners, we are present every day, greeting customers and guiding our crew. If we are not there when you visit, you will likely find us out in the community, connecting with other small business owners, pouring our beer at a charitable event or stealing some time with our families.
Head Brewer/Operations Manager
Jonas leads all aspects of brewing, packaging and cellaring as well as assisting with the daily operations of the tap room. A native of the area who first learned cider making on the Orchard and then brewing under Rapscallion, Jonas brings extensive mechanical knowledge and skill to our operation.
Chef Ian Michaud
Chef at Table & Tap
Ian has worked in the food industry for over 15 years in Massachusetts, New Hampshire and Portland, OR. He attended the Atlantic Culinary Academy where he completed training in classic French cuisine through the Le Cordon Bleu program. His philosophy as a chef aligns closely with Rapscallion's company philosophy: a focus on freshness and local ingredients including some from his own farm such as eggs, berries, fruits and edible flowers, along with mushrooms he often forages himself. The menu he has created for Rapscallion focuses on comfort food prepared with extraordinary care and creative touches.
Sous Chef at Table & Tap
After graduating from the Cambridge School of Culinary Arts in 2007, Ryan worked for three years at Hotel Indigo's BOKX 109 as the chef de tournant and later as the sous chef at Red Raven Gastropub in Acton. He loves the creativity involved in cooking, particularly in presenting food that is both flavorful and healthy.
Peter & Cedric Daniel
With small family business roots in Canada and Vermont, twin brothers Cedric and Peter naturally fell into the same in their twenties after working entry-level jobs in the Boston area. In 2004, they started Boston Barrel & Tap, a draft beverage service business which is still in operation today. Working nights and weekends on top of their day jobs, they eventually started working with a few small breweries in Eastern MA, including Concord Brewery, then based in Lowell, MA and under its third ownership group at the time. When an opportunity arose, the brothers became the fourth owners, seizing an opportunity to continue in small business and sustain an established and respected portfolio of recipes, eventually expanding it to include new beers.
Started in the fall of 2014, Green Light Disc Golf is a small grassroots shop looking to bring a one of kind disc golf experience to the masses. Providing events, promotions, and products, Green Light hopes to promote and grow the sport of Disc Golf.
Raps Direct Charitable Contribution So Far In 2017:
Raps Direct Investment In Local Music So Far In 2017:
As part of our commitment to our local community, we focus our giving on Acton, Boxborough, Carlisle, Sturbridge, Southbridge, Brimfield and the Brookfields. We are proud to contribute to the charitable efforts of a variety of local causes, and are proud to report that we gave close to $11,000 in monetary and in-kind sponsorships in 2016.
We also source our entertainment and art locally. Our live music line-up reflects the flavor of our local community, and we’re proud to showcase and support some of the best local talent.
Are you a nonprofit based in Acton, Boxborough, Carlisle, Sturbridge, Southbridge, Brimfield or one of the Brookfields who is seeking a donation for an upcoming fundraiser? Contact Christina for Sturbridge area inquiries or Nathalie for Acton area inquiries.