NEWS

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...

This past Saturday, Nod Hill Brewery was honored to be one of five recipients of the 2022 Aquarion Environmental Champion Awards during a...