Kent Falls Brewing Company sits on 33 Camps Road in Kent, Connecticut, but here’s the thing—they’re actually a brewery, not a distillery. Founded by Barry Labendz in 2015, this farmhouse brewery operates out of a converted barn on a working farm in the Litchfield Hills. Labendz, a former pharmaceutical executive, left his corporate career to pursue his passion for brewing after years of homebrewing experimentation. The 7,000-square-foot facility combines modern brewing equipment with rustic farm aesthetics, producing a rotating selection of IPAs, sours, and farmhouse ales using locally sourced ingredients when possible. The journey from corporate life to craft brewing wasn’t exactly smooth sailing. Labendz spent nearly two years navigating Connecticut’s regulatory landscape and converting the old dairy barn into a proper brewing facility. He brought in head brewer Zach Krapf, who previously worked at Other Half Brewing in Brooklyn, to help develop their flagship recipes. Their philosophy centers on small-batch brewing with constant innovation—you’ll find different beers on tap almost every visit. They’ve built a reputation for hazy IPAs and mixed-fermentation sours that draw beer enthusiasts from across New England. The experience here feels more like visiting a working farm than a typical brewery. You can see the brewing operations through large windows, and the tasting room opens onto outdoor seating with views of the surrounding farmland. It’s not fancy, but there’s something genuine about drinking fresh beer in a converted barn while tractors occasionally rumble past outside. They host regular events including live music and food trucks, making it a community gathering spot for Kent locals and weekend visitors from New York City.