NEWS

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

Thanks to all who joined us for our 5th Afternoon of Casks - a celebration of traditional cask ales & gravity-poured lagers. Thank you to our incredible partners/brewers/friends of the CT craft beer community for curating a remarkable selection of beers for this event. Thank you to Precious Oysters and Mestezo Grill fo keeping everyone well fed between cask tastings all afternoon. And thank you most importantly to all who bought tickets to come - to all of you who love the tr

Designing a flagship beer that’s consistently available to a wide audience is always a balancing act. Pilsner is already an incredibly nuanced style—simple on paper, deeply technical in execution. We are constantly tweaking and refining all of our beers, but a house Pilsner challenges us in a unique way. The goal is an approachable flavor profile that remains historically accurate while staying refreshing and familiar. True to style, but built to drink year-round and fit any

We wanted to introduce (or reintroduce - many of you have probably met them already) our lovely front of house managers, Eddie and Beau! Eddie has been with Nod Hill since Oct of 2018 and loved the brewery right away. He became a sales rep for us in 2020, and then pivoted to run the retail store and assist in the brewhouse during the pandemic. In 2021, he became Taproom & Biergarten Manager, and this is how we’ve known him since. Historically, Eddie’s favorite beers have been

Come enjoy a proper pint of Cozy Snug in the Taproom We'll be pouring Cozy Snug, our 4.1% Irish Stout, served off the nitro faucet by the 20oz pint throughout the month of March, both in the Taproom and the Backspace. And now that we have the proper setup, stay tuned for more smooth, creamy, nitrogenized offerings… perhaps maybe our Extra Special Bitter or a Dark Mild…

Our West Coast-style Pale Ale continues to evolve and improve Today we’re introducing our 2nd batch of Rabbit’s Foot, a 5.6% Pale Ale inspired by classic bright & hoppy West Coast IPAs - but with our own twist. This technique-driven beer still showcases various forms of Simcoe with a touch of Mosaic hops, but now displays a more refined bitterness and balance. Our brew team stepped up this batch with an adjusted water profile as well. Crisp, clear, hoppy, and bursting with ar

At Nod Hill, we are proud to offer English-style cask ale. We are also proud to be one of less than 20 breweries in the US with Cask Marque Accreditation. But why are cask ales so special? - Natural carbonation = less gas, gentler bubbles, easier drinking - Cellar temperature = more expression of flavor and aroma - Venting = slight oxidization that subtly changes the beer’s flavor over the days each cask is pouring The process of creating cask beer is also quite distinct. Whe

A few weeks back we visited our friends at OEC Brewing in Oxford, CT to plan this year’s release of our annual collaboration beer, Fritz Walrus. Together, we made a few thoughtful adjustments to both ingredients and process, and we’re excited to share the results this week. Over the past several years, we’ve brewed Fritz Walrus as a Dunkelweizen in the winter, while OEC makes a Hefeweizen  in the summer. The project began when our mutual friend Joe Farrell of Walrus Alley in

My name is Rob Bollard. Six months ago, I joined Nod Hill Brewery as Head of Brewing Operations after nearly a decade in the CT craft beer industry, where I worked across sales, self-distribution, brewing, and management. For six and a half years, I served as Head Brewer at a well-regarded, self-distributed CT brewery — there’s a good chance you’ve tasted some of the recipes I developed, as many are still being produced today. When I was approached by Nod Hill, I was at a cro

At a hop farm in Elsedorf, Hallertau. Our team - Rob, Dave & Jim - just returned from a busy, productive and very inspirational four days...