NEW LONDON, Conn. — When Connecticut locked down in March, Sean Murray had hundreds of gallons of beer and no one to drink it.
Between the restaurant and the dive bar he managed in the city’s downtown, Murray has 70 draft lines.
“We lost about $15,000 in beer alone,” he said. Bottles of beer and wine can sit, but the kegs, Murray said, “were all kaput.”
The Social, the gastropub where Murray works, reopened in September with outdoor picnic tables and socially distanced indoor dining at less than half-capacity. The restaurant happened to already have industrial-size exhaust fans and an…
