NEWS

It has been wonderful to have our food truck, Tuck In at Nod Hill, come to fruition this year, and to receive such great feedback the past few months as we’ve been introducing new items and refining the menu. Now, we would like to introduce you to the chef who has been running the show and creating the fantastic food for you, Annie Khotsombath. Annie got her love for cooking at an early age, through marathons of Chopped and helping her grandmother in the kitchen. Much of her

This is the last in a series of posts where we've offered insight into how our new two-vessel automated brewhouse will significantly change our brewing process — and, in turn, the final product — by highlighting each of the steps of brewday workflow from start to finish. Stage 5 - Whirlpool & End of Brew Day After the boil, the wort is pumped over to a whirlpool vessel...which happens to be our old modified brew kettle, still earning its keep on brew days, but repurposed now

In this series of posts, we'll offer some insight into how our new two-vessel automated brewhouse will significantly change our brewing process — and, in turn, the final product — by highlighting each of the steps of brewday workflow from start to finish. Stage 4 - The Boil Before we get to the boil itself, it's worth mentioning what happens right after lautering wraps up: the spent grain is pumped straight out of the vessel through a pipe to a bin outside the brewhouse. It's

In this series of posts, we'll offer some insight into how our new two-vessel automated brewhouse will significantly change our brewing process — and, in turn, the final product — by highlighting each of the steps of brewday workflow from start to finish. Stage 3 - Lautering Once the mash rests are complete, the mash is transferred over to its own purpose-built lauter tun (the vessel pictured here). Here the grain bed settles and forms a natural filter bed, through which we r

In this series of posts, we'll offer some insight into how our new two-vessel automated brewhouse will significantly change our brewing process — and, in turn, the final product — by highlighting each of the steps of brewday workflow from start to finish. Stage 2 - Mash In The grist created by milling & blending grains is now conveyed via pipe-chain to a dual-purpose mash mixer/boil kettle, where it meets strike water. This vessel has an agitator that runs continuously to kee

Over the last month our brewery has undergone a massive transformation. With the main phase of construction wrapping up and most of our new BrauKon equipment now stationed in its permanent home, we're moving on to commissioning. Steffen, a Braumeister from BrauKon, has flown here from Germany this week and will be on-site for the rest of July - testing the plumbing & electrical engineering behind the new equipment, getting us trained up on the new workflow, and overseeing the

Introducing a crowd favorite: Steve Cueva, our Sales Manager for Fairfield, New Haven, Essex, & New London counties. Steve started slinging beers at Nod Hill back in the Spring of ‘23. He was drawn to the brewery because of the sense of community & the welcoming and supportive energy of our owner, Dave, as well as the rest of the crew. In February 2024, he got the opportunity to transition from serving to representing the brewery on the road as our Sales Manager. “Being able

Rob & Nick, the leaders of our brew team, were in Seebruck, Germany last week for a visit to the BrauKon facility where our new custom-built brewhouse is almost finished being manufactured.In addition to meeting the highly-skilled team there, they spent several days brewing, training, & learning about the brewhouse from the braumeisters at Camba, the world class, state-of-the-art brewery attached to the BrauKon facility. We are so thrilled to be working with BrauKon to upgr

We had some beautiful weather over the weekend for our “Where the Gold At?” Maibock release party with our friends at NewSylum Brewing Co in Newtown. Thank you all for coming out to support, we will always take an excuse to connect with our brewery friends and this “Beirstacheln” event was a great time! “Bierstacheln” is a traditional German technique where you plunge a hot “Stachel” (metal rod) into a cold beer to caramelize the residual malt sugars and create a warm, creamy

The team was in Boston this past weekend for the New England Real Ale Exhibition (NERAX), where they were recognized with a Michael Jackson award for best American IPA at 2025's Great British Beer Festival! The beer that took the prize was a cask of Geobunny IPA conditioned on Buddha’s hand citrus fruit and vanilla beans. The Campaign for Real Ale (CAMRA) usually presents these awards at the Great British Beer Fest in London. Although that event was sadly canceled this year