Join your host, Chris for Quiz-O-Matic Trivia every week at Luppoleto Brewing! In addition to our weekly Friday game in Windsor Locks, Chris will be hosting a specia themed game one Thursday per month in East Granby. So if you’ve gotta fever, and the only prescription is more trivia – you can play BOTH games that week as they’ll be completely different questions!
We use Kahoot to run our games. Simply join on your phone with a code provided in the taproom. It’s just a website, no apps to download. You have 30 seconds or less for most questions and you get rewarded for answering the fastest.
Join us FRIDAYS @ Windsor Locks and once per month on THURSDAY @ East Granby. Watch the website for announcements on this month’s theme and date.
The first question starts at 7pm so come earlier to ensure you get setup, grab a beverage and are ready to go!
Clear Heads, Full Charge, Can’t Lose ~ Ensure your team phone has plenty of juice. The game goes on about 90 minutes so charge up ahead of time. You don’t want to lose cuz your phone battery died.
Skip the app. ~ For some reason the Kahoot App creates more problems than just using the website. Lost connections, crashes, you name it – the app has problems. Just use the website.
Weekly Prizes are awarded to the top 3 teams including gift cards & growler fills. Or opt for Luppolira instead and save-up to cash-in on great experiences like guided beer tastings or designing a beer with our Head Brewer James!
In 2023, we introduced the idea of a Trivia Season where we kept track of the points for each team throughout the season. The teams below accumulated the most points in a given trivia season to be crowned champions! This earned them the right to wear the coveted trivia championship belt and design a beer with James. We have moved away from the tournament style for now – to make the grand prize more accessible to all – but we will continue to honor the original champions here:
Heather & Brian won the 1st “Design A Beer” prize. Their beer was called OverREDeducated a Nuremberg-Style Rotbier (Red Beer).
This supergroup won the 2nd “Design A Beer” prize. Their beer is a gently spice Winter Warmer called Inverno, the Italian word for Winter.
You think THIS is slicked back hair? This is pushed back.
People can change.
This beer was born out of a memorable encounter with banana bread beer and Bluth’s Banana Stand. While we didn’t know the origins of the Sloppy Steaks name until our beer design meeting, we knew our shared appreciation of Mitchell Hurwitz Magnum Opus. Mr. Manager Hefeweizen will soon join Staircar as another liquid hommage to the masterfully crafted comedy: Arrested Development.
Cuz remember, “There’s always money in the banana stand” ;-)
Fancy a pint of nut brown ale with honey-oats and actual nuts?
I think I had that for breakfast – minus the ale.
Cheerio Mate! is the latest installment in our “Design A Beer” series. We’re going to experiment with this concept and brew a version with Pecans and one with Walnuts. Not a nut person, or worse yet, allergic? Not to worry, we will have a nut-free version for your drinking pleasure as well!
Taddy bye!
“We’ve had one, yes. What about second breakfast?" – Pippin
We were staring at the proposed ingredients: oranges, hibiscus, oats and wheat. Someone said, “Sounds like a tasty breakfast”. It seems a bit irresponsible to encourage people to drink beer for breakfast, but what about second breakfast?
Second Breakfast is our first “Kettle Sour”. Geesh James, welcome to 2004. Hey!! Are we a little late to that party? Hardly! A wizard arrives precisely when he means to. And this brew took no small measure of wizardry! Traditional batches are made in about 6-8 hours in the brewhouse + 2-6 weeks of fermentation/lagering. This one took longer in the brewhouse. A lot longer.
We started with a traditional mash, collected the wort, boiled, then cooled down to 100F. Then we dosed the wort with lactic acid cultures (L. Plantarum), set the kettle to hold at 100F, wrapped the top in plastic wrap, and trickled co2 over the top for 24 hours. We tested the pH every 4 hours. Once the desired pH was acheived, we boiled again, added hops, hibiscus and sweet orange peel then cooled again before sending the wort to the fermenter. Did James end up at the brewery until 4am one night to make this happen? Maybe. Was it worth it? We shall see!
Either way, they will come in pints!
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