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.
A farmhouse is built that now houses Table & Tap.
Harvard Lager, later adopted as a Rapscallion recipe, is first brewed in Lowell. It is the oldest beer recipe in Massachusetts.
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.
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 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, designing a new 18 hole course.
Brewer Jonas Noble is promoted to Head Brewer, running and managing all aspects of the brewing operation.
Rapscallion opens a second restaurant in Concord, MA. Kitchen & Bar focuses on seafood paired with Belgian-inspired beers.
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.