Update – 3/18/20

Hey, Raps fam, we have an important announcement.
Due to the circumstances, starting today, our Concord location – Rapscallion Kitchen & Bar – will be closed until April 5th.
Rapscallion Brewery is open 12-8pm daily

for to-go cans.

Rapscallion Table & Tap is open 12-8pm daily

for to-go cans, take-out, and delivery.

As always, a heartfelt thank you for your continued support and understanding.
Be well, friends. Cheers!



Update- March 16, 2020


Raps fans, with everything going on out there, we have some updates to share:

Rapscallion Brewery will be open 3-10 pm today, Monday, March 16th, 2020. Stop by for a pint to enjoy in the taproom, and pick up cans to-go for the coming weeks.

Starting tomorrow, the brewery will be open 12-8 pm daily for to-go can purchases only, until April 5th. Acton Rapscallion Table & Tap and Concord Rapscallion Kitchen & Bar have cans available for purchase as well. Plus, we’re canning a batch of New England IPA tomorrow!

Both restaurants are open 12-8 pm daily and are offering Delivery, Take-Out, and Catering. Call to order!

Table & Tap (Acton) –  978.429.8161
Kitchen & Bar (Concord) – 978.610.6111

Rapscallion Disc Golf course is open, sunrise to sunset. Pay inside the taproom from 12-8 pm daily, or pay at the Hole 1 kiosk.


For those of you who have inquired, gift cards are available for purchase by phone or email: (Sturbridge) (Acton/Concord)


Thank you to all our Rapscallion family & friends for your continued patronage! Stay well.

Cedric & Peter

Rapscallion names 2020 Bartender of the Year

Rapscallion, Phillips Distillery, & Prairie Organic Spirits names Bartender of the Year during 1st Ever Bartender Competition held at Rapscallion Table & Tap in Acton


Justin Rivers of Great Road Kitchen in Littleton named 2020 Rapscallion Bartender of the Year


Rapscallion Table & Tap, in partnership with sponsor Phillips Distilling Co., hosted the first-ever Rapscallion Bartender Competition on January 14, 2020, featuring Prairie Organic Vodka and Gin. Justin Rivers, bartender at Great Road Kitchen in Littleton, took first place with his signature cocktail, “Hungry Ghost.” Judges praised the entry as a perfectly balanced cocktail with a creative combination of ingredients to innovate a new flavor.

Contestants were asked to create a unique cocktail featuring a Prairie Organic Spirit. Prairie Organic Gin was the spirit of choice amongst all the competitors. This included cocktail runner up, “Outshine,” crafted by Chris Hooper of Bar25 in Ayer, that judges described as “exploding with flavor.” 

Rapscallion’s own Hilary Mathiau, bar manager at the Brewery in Sturbridge, impressed judges with her signature cocktail,  “Strange Brew. ” The drink was crafted to feature Rapscallion’s New England IPA and Prairie Organic Gin, which judges commented was a “great concept” with balance.

Competitors from throughout Massachusetts participated in the event representing various dining establishments. In addition to Rivers, Hooper, and Mathiau, the lineup included Marc Assini from Forge & Vine, Anthony Brocatto from Woods Hill Table, and Scott Bubar from Red Raven. 

The panel, led by Phillips Distilling Co.’s CEO Mike Duggan, consisted of Dominika Zielinska of Hynes Restaurant Group, local artist and teacher Linda Finnerty, and Jordan McCatherin. 

To a packed house, contestants were asked to prepare and present their cocktails to judges and attendees. Each cocktail was taste-tested by the judges panel, who rated the cocktail on a series of categories on a weighted scale: cocktail name, taste, appearance, presentation & style, and creative & innovation. Winner Justin Rivers took home the title and a cash prize; additionally, “Hungry Ghost”  will be honored as a featured beverage on the Rapscallion Table & Tap cocktail menu. 

Rapscallion’s cocktail program has grown significantly in popularity since the first of its two restaurants opened in 2013, initially serving just beer and wine. This is due in no small part to the creativity and vision of its two lead bartender/mixologists Miguel Salguero (Rapscallion Table & Tap, Acton) and Carlos Dias (Rapscallion Kitchen & Bar, Concord), who spearheaded the competition in collaboration with the teams from Prairie Organic Spirits and Phillips Distilling, Co. 


2020 Bartender Competition Contenders

Judges Panel
Winning Cocktail by Justin Rivers – Hungry Ghost
Strange Brew featuring Rapscallion’s New England IPA


About Rapscallion: With current brewing headquarters and taproom in Sturbridge and two restaurants located in Acton and Concord, Rapscallion is a MA-only microbrewery that puts freshness, quality and consistency above all else, honoring the craft, the Rapscallion customer and their local communities.

Prairie Organic Spirits, based in Princeton, Minn., produces farm-crafted spirits using single-sourced, vintage corn grown on family-owned, organic Midwest farms. The #1 USDA Certified organic spirits brand, Prairie Organic Spirits distills each batch to taste, with a commitment to high-quality ingredients. Prairie Organic offers spirits in three award-winning expressions – Organic Vodka, Organic Cucumber Flavored Vodka and Organic Gin – all of which are free from herbicides, pesticides and gluten. Phillips Distilling Company founded the brand in 2008 with a mission to grow organic spirits for the land, farmers and future.

Phillips Distilling Company (Phillips) is one of the most innovative and enduring distilled spirits companies in North America. Over 107 years in the making, Phillips continues to produce high-quality products using only the finest ingredients, sourced from around the globe. Phillips is consistently a pioneer in the spirits industry, from America’s first schnapps in the 1930s to flavored vodka in the 1950s to flavored whiskey in the 1990s to organic spirits in the 2000s.


Save the Date: HopHead Fest 2020

HopHead Fest 2020

April 17th & 18th


The second of four annual festivals at the brewery, and one of the longest-running, Hophead Fest welcomes over a dozen guest beers, featuring the hoppiest selections the area has to offer.

Live music in the taproom from Dodeca, LiveStock, and James Keyes.

Kitchen & Bar Closed Temporarily

Rapscallion Kitchen & Bar in Concord will be closed to fix mechanical systems. We plan to reopen Tuesday 1/21. If you were planning to dine at Kitchen & Bar, please feel free to head to Rapscallion Table & Tap in Acton, and receive 5% off. Sorry for any inconvenience, and thank you for your patience as we address these issues!

2020 Rapscallion Bartender Competition

Click here to purchase tickets.

Rapscallion Table & Tap, in partnership with sponsor Phillips Distilling Co., will host the first-ever Rapscallion Bartender Competition on January 14, 2020, featuring Prairie Organic Vodka and Gin.

Bartender contestants from across New England will be showcasing their talent and experience in their craft, competing for the coveted title of Rapscallions’ Bartender of the Year.  Contestants will be asked to conceptualize and prepare a single cocktail entry that incorporates Prairie Organic Vodka or Gin. Entries will be judged based on taste and creativity. The winner will receive a cash prize, and the winning cocktail will be honored as a featured cocktail on the Rapscallion Table & Tap menu for the season.  

Interested in experiencing the event? Tickets are $50 at the door and will include bites from Rapscallion’s kitchen and the opportunity to try drinks from the competition, as well as Rapscallion beer, wine, and special cocktails from Phillips Distillery, Co. The competition kicks off at 6 pm, at Rapscallion Table & Tap, located at 5 Strawberry Hill Road, Acton, MA.

21+ only, Valid ID required upon entry

Visit our Facebook event to stay up to date!


Rapscallion New Year’s Eve

New Year’s Eve Party

Rapscallion Table & Tap in Acton is hosting a New Year’s Eve Party and you’re invited!

Avoid the hassle of traveling this year, and enjoy a festive “house” party at our place, warmed by delicious food, your favorite Rapscallion beers, wine, well spirits, cocktails, and good company!

Tickets are limited. Admission includes:

  • Passed appetizers
  • Beer, Wine, & Well Spirits
  • Complimentary NYE party favors
  • DJ & Dancing
  • Midnight champagne toast
  • Cash bar for cocktails
$60 per person, includes Gratuity
Click here to purchase tickets.



New Year’s Dinner Specials

Celebrate the New Year with Rapscallion Kitchen & Bar in Concord. We’re offering a special menu available only on New Year’s Eve and New Year’s Day. Check out this delicious lineup:

  • Oysters Rockefeller.
  • Vegetable dumplings w/three dipping sauces.
  • Cioppino with half a lobster, mussels, scallops, and shrimp tomato broth with grilled sourdough.
  • Coriander crusted half rack of lamb with cilantro lime rice over a charred onion and white bean salad paired with a chimichurri sauce.
  • White chocolate creme brûlée.
  • Blackberry and Prosecco sorbet.
  • Warm croissant and Belgian chocolate bread pudding served with ice cream.

New Year’s Menu

For reservations, please visit Yelp.


The MK Experiment

A Q&A with Rapscallion Head Brewer Jonas Noble about the evolving Mk IPA series.

What inspired the series?   JonasSo my first thought in developing a new IPA was to find a simple way to name/number them while in the development stage. Since we have decided here to keep our beer names short and to the point I went with a term used by manufacturers to number new models. “Mark” is defined as a particular model or type of a vehicle, machine, or device. In other words when something is redesigned, improved or changed, it can be the new mark or mark 2 and so on. The term was actually used in the recent Marvel “Iron Man” movies as well distinguishing the different, evolving suits. Ever since we started at the Sturbridge brewery location there never has been a flagship IPA. We have experimented with lots of types of IPAs but never an everyday IPA. When a new beer is developed I think it should be developed with the customers and we have such a diverse group that comes in all the time. They are the best test kitchen I could ask for.

Tell us about each beer and how the recipes for each informed the others.
The base beer on Mk1 – Mk4 was the same with some minor changes. The most significant variable was the hops. I tried different combinations and quantities, factoring in customer feedback. Mk5 has taken a different route with a different base beer utilizing the hop combination from Mk4. To be a great recipe I think it must evolve and change until its just right. BaMKLabelby steps, as they say.

What has been the feedback on each of the beers so far? Anything surprising, or has it aligned with your thoughts?

I think it has been very positive. They all sold out faster than we could imagine. I think ultimately it’s about what the customers want so I’m doing my best to really listen and apply the feedback.

How many will there be in total?
As many as it takes to choose one and continue the series to experiment.

So, will there eventually be one that will be added to our mainstays and stick around? And would you start a new series of “Marks” then?MK5
My idea is to eventually have our house IPA and continue the series as an experimental venue.

These are your first new beers as head brewer other than Winterfest. What ideas are bouncing around in your head after experimenting with these new recipes?
Well there are so many interesting ingredients out there to try and this series is an avenue to try them. Maybe a new hop, yeasts, different base beers. It will turn into an experimental IPA series that should be fun for me and more fun for the customers to try. As much as I like flavorful hoppy beers I’m fascinated lately by beers like Pilsners and Lagers.

Are there any plans to introduce a new pilsner or lager at any point?
 I hope to have a seasonal Lager program in place within the next year. Having Harvard Lager on all the time but paired with a Pilsner, Oktoberfest, Dark Lager, India Pale Lager and so on based on the season.

Beer is as much of an art as it is a science. There are definitely lots of neat things to come!


3 Arnold Road
Sturbridge, MA


Reopening January 2022
Stay tuned for details!


Table & Tap
5 Strawberry Hill Road
Acton, MA


Sun-Wed: 12-9pm
Th-Sat: 12-10pm


Kitchen & Bar
208 Fitchburg Turnpike
Concord, MA


W-Th: 4-10pm
Fri-Sat-Sun: 12-10pm


Brewery & Taproom
8 Meadow Road
Spencer, MA


Mon-Fri 3-9pm
Sat 12-9pm | Sun 12-8pm