BACKYARD BREWERY & KITCHEN, Manchester - Menu, Prices & Restaurant Reviews  - Tripadvisor


Taking up an entire multi-storied tan restaurant facility, BACKYARD BREWERY became reality during 2017. Featuring an exquisite plank wood-boarded 20-seat barroom, Garden Room, banquet space and upstairs pavilion, its interior is reminiscent of a traditional Old English Publick House.

Inside, there’s a cool pub atmosphere abuzz while outside local families – many with pet dogs – gather for dinner. There are ten house beers on draught to go along with the varied food menu (suppers, burgers, salads, munchies).

I had dinner and ten affable brews at the expansive, half-umbrellaed, picket fenced deck on a crowded Friday evening, September ’22.

design in context - McHenry Architecture | Planning & Interiors

Lightweight Bavarian draught, Punky Pilsner, let pilsner-malted wheat sugaring contrast herbal Noble hops as spritzy lemon tingles the throat and stylishly proper sulfuric skunking surfaces.  

Easygoing cereal grained sourdough sweetness encountered mild floral-spiced lemon licks for moderate-bodied Lawnmower Helles Lager, leaving a nutty melanoid smidge.

A New England-styled pale ale, Baby Hook guided its IPA-like lemony orange zesting and phenol New Zealand-hopped green grape esters into delicate herbal astringency above its dry pale malt base.

Despite American pale wheat descriptive, Grace utilized Belgian witbier adjuncts such as Valencia orange, coriander and grains of paradise. Yet its banana-clove sweetness nearly upstages the brisk orange peel zesting.

A more blanched witbier, Spring Fever utilized minty lemongrass to perk up its dry lemony white grape tannins atop musty white wheat malts.

Combining classic saison yeast esters with dry-hopped IPA fruiting, Solstice Dry-hopped Saison sustained lemon limed cologne perfuming.

Tart pinkish purpled fruited sour, Bomb Pom, affixed blueberry pureed pomegranate souring to mild acidulated malts as sedate pink grapefruit, raspberry and crabapple illusions flutter.

My fave this eve, Surplus Imperial IPA, retained a mellow orange-peeled yellow grapefruit zesting, tangy pineapple-mango conflux and floral-daubed spicing above buttery oated wheat.

Sedate light-roast coffee bittering usurped excellent Dark Roast Baltic Porter, settling alongside dark chocolate-draped hazelnut and walnut conflux before picking up earthen truffle latency plus teasing dried fruiting.

Honduran cacao nibs and espresso encountered lemon wedged souring for pale-toned Light Roast White Stout, leaving caramel roasted vanilla daubs on the steadfast citric-dashed mocha finish.


Image result for to share brewing nhImage result for to share brewing nh


Occupying a gray brick depot in an unassuming residential spot, TO SHARE BREWING COMPANY sports a spiffy post-mod mosaic mural and overhead doored concrete side deck. A friendly neighborhood pub, this Manchester chestnut opened its doors in springtime 2019.

Owned and operated by homebrewing couple Aaron and Jenni Share, who decided to take their hobby seriously after heading north to the Granite State from D.C., To Share’s communal spirit spreads to hosting live music and other local events.

Besides being a seven barrel nanobrewery, To Share also spins vinyl records for the local denizens lurking inside its plastic-seated, butcher block-tabled, concrete-floored, corrugated-sided, red brick walled confines. Plus, a beautiful cartoon robot mural takes up a whole side wall, reinforcing the novel contemporary pop feel.

Serving a goodly rounded selection of beers along with light pub fare, To Share’s spirited tunes fill the air on my September ’22 visit. I tried all seven available handcrafted suds at the alleyway side deck.

To Share Brewing Company - Venue - Manchester, NH - WeddingWire

Mild metallic-cleared light lager, For Heck Yeah, let wet-grained corn husk astringency get prickled by a sour lemon spritz.

Dewy Community Canvas Helles Lager, seeped mild lemony orange oil into its pasty honeyed wheat base, dialing back its musky raw graining and grassy-hopped herbage.

A sour tiki cocktail, limey passionfruit and lemon-soured green grape tannins contrasted less prominent cherry-sugared cotton candy confection of fruited Berliner Weiss, Secret Wizard Handshake Hurricane, leaving pencil shavings on the back end.

Fluffily cumulous-headed session IPA, Baby Sweluga, brightened its vivacious orange-peeled pineapple briskness and lemony grapefruit bittering above herb-tinged piney hop dryness.

Sedate lemony grapefruit and pineapple bittering picked up dry wood tones and herbal-licked juniper snips for Smokey’s Kangaroo, another sessionable West Coast IPA.

Dry flagship NEIPA, Gold Civic, plied lemon zest and mild grapefruit bittering to resinous pine-lacquered clay hops, gaining ancillary mango, peach and pineapple tanginess.

Best bet: Majestic See Sun Saison let candi-sugared lemon meringue, banana cake, peach cobbler, mandarin orange and tangelo fruitiness absorb light vanilla creaming contrasting white-peppered herbal spiciness of foamy cumulous -headed golden-hazed medium body.

Dark coffee-roasted bittering and hazelnut-pasted molasses treacle gained moderate lactic acidity for Hugs And Belly Rubs, a cold brewed coffee stout.


Hidden gem that is Candia Road Brewing | Manchester Ink Link


Inside a butterscotch vinyl-sided Victorian edifice on the outskirts of Manchester, family-owned CANDIA ROAD BREWING COMPANY began operations way back in 2011. Originally a homebrew shop, Candia Road soon ventured into brewing the worthy Nepenthe Ales lineup of beer before upgrading its cozy facility.

The wood floored interior featured a five-seat stainless steel-topped bar with six draught handles, six community tables and low ceiling. At the left side brewroom, Mike Neel crafts his somewhat stylishly conventional elixirs.

I quaffed all seven available draughts at the large outdoor patio on my Saturday afternoon September ’22 junket.

Softly creamed pale lager, Homestyle, buttressed its delicate citrus sway with crisp mineral graining and bready sour mash respite.

Lemon-limed Skittles candied pale ale, Flow “N Glow – Single Hop, ventured thru wispy Columbus-hopped fungi earthiness and musky graining.    

Slightly lemon-soured plantain starching contrasted mildly spiced banana sweetness for Subtle Banana, a moderate-bodied wheat ale with herbal nuances.

Tart floral-daubed sumac spicing caressed the limey bergamot orange tartness and wavering acidulated malts of Pinky Tart Saison – Sumac, hiding its dry farmhouse rusticity.  

Soft-toned double dry-hopped NEIPA, Tina, let lemony orange-bruised pineapple and peach tanginess absorb mild pine resin above tidy pale malting.

Another fine NEIPA, Cone Zone, plied lemony orange, grapefruit and mango zesting plus subtle gooseberry, guava and papaya souring to minor piney herbage.

Dark chocolate syrup coated the nutty coffee bitterness and wispy earthen truffle pungency of creamy oatmeal stout, Squoke, drifting off into a whiskey-daubed Irish Car Bomb cocktail coupled with Yoo-Hoo soft drink by its pronounced cocoa bean finish.


Stark Brewing Company | Craft Beer in Manchester, NH


Taking the name of its original 1994 pub, STARK BREWING COMPANY (New Hampshire’s first operating brewpub) is the brainchild of brewmaster Pete Telge, who moved to Manchester’s red brick Millyard District and rebranded his bustling basement operation Milly’s Tavern in ’99. Now newly renamed Stark, the rustic brewery also features a distillery.

Down the stairs in an old fabric mill, Stark changed its business moniker from Milly’s Tavern in January ’17. Wood-floored brass tanks and other brewing equipment surround the spacious central bar along with several seating tables. A rear banquet room and full kitchen fill out the interior. Top shelf liquor was available alongside the rangy beer selection.

I had the fried haddock with all fifteen proprietary suds on draught during my enjoyable Friday noon stopover, September ’22.

Image result for stark brewing company

Brisk Czech-styled pilsner, Puppy Dog, retained light maize-dried barleycorn musk for woodsy Saaz-hopped lemon twist and slight sulfuric divergence.

Grassy hop astringency penetrated the white breaded lager yeast of Mt. Uncanoonic Cream Ale, leaving orange-oiled lemongrass tartness on the backend.

Zesty orange-peeled grapefruit tanginess gained candied pineapple, lemon curd, talc soapstone and floral whims above the white wheat base of Zeus Belgian Wit, one of Stark’s better-known and best designed offerings.

A Zeus Belgian blonde variant, Razz Zeus, brought salty citric-prickled raspberry tartness to herbal cologned straw wheat.

Another divergent Belgian wit, Smokin Iguana Chill – Razz, let its coriander-spiced orange peel sweetness contrast candied raspberry tartness, yogurt-like lemon souring and vinous green grape esters.

Curiously merged Blueberry Pumpkin Pie plied blueberry rhubarb souring to gourd-like earthiness and lettuce-celery vegetalia.

Toasted caramel, roasted tobacco and dewy peat sufficed for Tasha’s Red Ale, an Irish-styled variant with amber grain crisping outdoing subtle honeyed tea spicing.

“Suspiciously smooth” Bo’s Scotch Ale delivered peaty Scotch malting to brown chocolate, waddle seed, raw molasses and chestnut illusions.

Laidback grapefruit-peeled orange rind bittering soaked up resinous pine and dewy earthiness for Cascade-hopped West Coast IPA, ManchVegas, a caramel-malted medium body.

Perfumed tropical fruiting guided lightly creamed Zilla, a slightly divergent Imperial IPA placating its expected grapefruit, orange and pineapple tang with brown tea-like mossing above roasted caramel malts.

Bold Tropical Punch Hopzilla allowed pineapple-pureed coconut watering to seep inside sharp juniper vodka boozing (10.5% ABV), picking up subtle bergamot orange, candied lemon and pineapple whims.

Pickled lemon juice, briny pineapple puree and soured melon rind tartness created a Margarita likeness for Firkin Gherkin, a cask conditioned sour ale.

Salted lemony raspberry tartness and tannic vanilla contrasted the spun-sugared cotton candied confection of Cotton Candy Sour.

Maple-sugared molasses treacle dripped onto the brown chocolate-y toffee spicing further sweetening Twinkletoed Barleywhine, a mossy English-styled barleywine with dry burgundy snip and medicinal cherry reminder.

Re-tasted flagship holdover, Milly’s Oatmeal Stout, a dry oats-flaked full body with dark chocolate richness, delicate cocoa beaned coffee roast and latent earthen soiling.



Featuring a full spectrum of ‘hop-noxious’ brews in Manchester’s modern commercial-university district, cavernous lower level pub, MILLY’S TAVERN, resides in a bridge-shaded tall red brick building, visited New Year’s eve ‘05. Located along the riverside, the former Stark Mill Brewery (re-christened Milly’s Tavern in 2002) is a mere fifteen minute drive from Nashua’s friendly brewpub competitor, Martha’s Exchange. Exposed ducts, right and rear dining, and local nighttime entertainment mark this ample half-basement lair.

Brew tanks located behind centered Formica-topped bar served cornucopia of brews. Palest straw-hued hop-tingled lemon-tweaked lo-carb Euro pilsner-styled Fisher Cat Ale, wheat-husked hop-spiced spritzer Amoskeag Harvest Ale, vacuous lemony respite Mount U. Golden Cream Ale, and thinly fruit-spiced Tasha’s Red Tail Ale will please lighter tastes.

Better were exquisitely-detailed, brown-sugared, pumpkin pie-like, cinnamon-allspice-glanced Pumpkin Ale, dry piney-hopped citric-embittered alcohol-sharp Manch-Vegas IPA, resinous coffee-dried caramel-burnt black chocolate-y General John Stark Porter, butterscotch-hazelnut-sweetened Brownnoser (Brown Ale), and robust oats-toasted, anise-lingered, black chocolate-reinforced Milly’s Oatmeal Stout.

Revisited Granite State’s centralized Merrimack Valley corridor during snowy January 2010 sojourn. My wife and I enjoyed flatbread pizza, soup, and salad while sitting at open L-shaped bar mid-afternoon trying brewer Ron Gamble’s latest elixirs.

Mugs hanging from ceiling pipe ballast set the stage for two-hour beer blitz starting with mild yellow-fruited green-hopped soft-spiced Fisher Cat Ale and molasses-sapped honey-spiced corn-syrupy lemon-dried Buzzin Bee Honey Wheat. Berliner Weisse-styled Bold Horizons placed mildly spiced lemon-soured apricot-peach tartness next to tangy tangerine-orange undertones. Peanut, macadamia, and walnut saddled affable black coffee-spiced Castlefield Northern English Brown Ale as well as tart black cherry-fronted dry-malted coffee-burnt Ploughman’s Cherry Porter.

Hop-roasted chocolate-soured prune-dried blood-like Li’l Ivan Foreign Extra Stout was outscored by old standby, Milly’s Oatmeal Stout. Savored Man In The Moon, a dry-peppered Belgian-style Saison working lusty alcohol influence into vanilla-malted yellow fruiting and receding banana-clove sweetness, as a digestif.