Nod Hill Brewery

8.7% NE Double IPA dry-hopped with Citra & Galaxy. Saturated hop aromas, tropical fruit, intensely juicy & dank. Our flagship double IPA.

6.5% New England IPA dry-hopped with Citra & Mosaic. Soft & fluffy with notes of tropical fruit, sweet citrus, and bready malt.

3.5% English-style Dark Mild Ale. A classic style from the UK that’s readily suited to drink in quantity. We get notes of caramel & chocolate along with some fruity esters. The finish is dry with a moderate bitterness that invites another taste.

5% German-style Pils. Our take on the classic style. An elegant & simple lagerbier brewed with Heirloom Pilsner malt & Noble hops, then cold-conditioned extensively for natural brilliant clarity. Crisp & crackery malt, floral hops, bright & clean finish. Refreshing & suited to drink in quantity.

4% Hibiscus Witbier. A tart, refreshing, pink witbier with zesty citrus notes & a dry finish. Pretty much our ideal warm weather beer! Brewed with Hibiscus, Coriander Fresh Orange, Wheat & Pale Malts, Hallertau-Mittelfruh hops & Trappist-origin yeast.

5% German-style Pils. Our take on the classic style. An elegant & simple lagerbier brewed with Heirloom Pilsner malt & Noble hops, then cold-conditioned extensively for natural brilliant clarity. Crisp & crackery malt, floral hops, bright & clean finish. Refreshing & suited to drink in quantity.

5% Trappist-inspired Single Ale. This graceful little beer displays an expressive blend of herbal & fruity aromatics, crisp malt character, and a dry, estery finish. A rare style not usually seen outside Belgium (and a staff favorite here), this is our take on the table beers made in Trappist monasteries for the monks' own everyday enjoyment.

3.5% English-style Dark Mild Ale. A classic style from the UK that’s readily suited to drink in quantity. We get notes of caramel & chocolate along with some fruity esters. The finish is dry with a moderate bitterness that invites another taste.

6.5% New England IPA dry-hopped with Citra & Mosaic. Soft & fluffy with notes of tropical fruit, sweet citrus, and bready malt.

4% Hibiscus Witbier. A tart, refreshing, pink witbier with zesty citrus notes & a dry finish. Pretty much our ideal warm weather beer! Brewed with Hibiscus, Coriander Fresh Orange, Wheat & Pale Malts, Hallertau-Mittelfruh hops & Trappist-origin yeast.

6.7% New England IPA featuring Citra, Enigma & Idaho 7 in the dry hop. This beer is bursting with aromatic notes of juicy melon, pithy citrus and pineapple, with a round, full mouthfeel and clean finish. We’ll be donating $2 from every 4pk sold of this beer to the Norwalk River Valley Trail.

10% Imperial Stout brewed with Coffee & Madagascar Vanilla Beans. Complex coffee aroma complimented by chocolatey roasted malt & smooth delicious vanilla notes. Decadent & rich. [12oz cans].

10% Imperial Stout brewed with Coffee & Madagascar Vanilla Beans. Complex coffee aroma complimented by chocolatey roasted malt & smooth delicious vanilla notes. Decadent & rich. [Single 12oz can].

5.5% New England Pale Ale. Juicy, aromatic & refreshing notes of pithy citrus & ripe peach along with dank herbal undertones & a smooth silky mouthfeel. Exclusively dry-hopped with Citra.

8.7% NE Double IPA dry-hopped with Citra & Galaxy. Saturated hop aromas, tropical fruit, intensely juicy & dank. Our flagship double IPA.

6.2% Oatmeal Stout. Pleasant notes of caramel, cocoa & creamy oatmeal. Smooth mouthfeel and the lack of astringent roast some might expect from the style make this a highly drinkable stout

Sap Seltzer (non-alcoholic). Our seasonal collaboration with the Hickories Farm. Pasteurized & carbonated maple, oak, hickory, and walnut sap from local trees. Delicious on its own & makes a great cocktail mixer. Local, seasonal and only available for a limited time each year.

11% Bourbon Barrel-aged Imperial Stout w/Cocoa Nibs, Cinnamon & Chipotle. A blend of several vintages Calentador aged 12-24 months in bourbon barrels. Re-dosed with cocoa nibs, cinnamon & dried chipotle prior to bottling.

10% Imperial Coffee & Vanilla Stout aged one year in bourbon barrel.s Brewed with Madagascar vanilla beans & freshly-roasted cofeee.

6% Oak-aged Cherry Beer. A blend of spontaneous & mixed fermentation barrel-aged beers aged on cherries harvested in 2024 by our friends at Woodland Farm in Glastonbury, CT. Featherbed is a series of small-batch beers featuring the interplay of whole, ripe local fruit, mixed culture fermentation, and oak barrel-aging.

6% Oak-aged Peach Beer. A blend of various wine barrel-aged beers aged on peaches harvested in 2022 by our friends at Woodland Farm in Glastonbury, CT. Featherbed is a series of small-batch beers featuring the interplay of whole, ripe local fruit, mixed culture fermentation, and oak barrel-aging.

7.1% Trappist-inspired Dubbel Ale. Dark fruit aromatics, spicy yeast esters, dry finish, lively carbonation & proper presentation vis a vis bottle-conditioning. Brewed with Belgian Candi syrup, Pilsner Malt, Trappist-origin yeast & water from our well.

7.1% Oak-aged Dubbel. A mixed-culture conditioned and wine barrel-aged version of our Trappist-Inspired Dubble Ale, Queen of Cups.

8.5% Trappist-inspired Tripel. We place emphasis on a wide range of yeast-driven aromatics in this strong golden ale. Through many trials we arrived at a point where strong citrus & spicy phenol flavors dance on a bed of soft honey-like malt & gentle herbal hop character. In the Tarot, the Knight of Pentacles represents the determination, diligence & effort necessary to turn a dream into reality. Our brewers have worked hard to present you with a beer that was once only a dream. Enjoy mindfully & in good health!

10% Trappist-inspired Quadrupel Ale. The King of Swords is the most potent, bold ale in our Trappist-inspired series. We brew this quadrupel with a minimal number of ingredients to showcase how thoughtful process yields a complex yet highly drinkable beer. We take a traditional approach, using just Pilsner Malt & Belgian Candi syrup, lightly hopping in the kettle with Noble Hops, and allowing the yeast to ferment the beer very dry. The resulting flavors are rich & spicy, with dessert-like aromas of raisins & figs, bracing carbonation, estery yeast notes, a relatively lighter body than may be expected, and a firmly dry finish that lures you to the next sip.

11% Mixed Fermentation Barleywine aged in Oak. Aged for two years in a red wine barrel with a diverse blend of yeast and bacteria, this adventurous vintage of our occasionally-brewed Barleywine pours a deep brown color with garnet highlights. The beer exhibits cherry pie funk, spice, dark caramelized sugar, and background oaky notes from the barrel. We’ve given this beer a generous amount of time aging in both the barrel and the bottle to allow the yeast expression to mature and the oak character to round out.

6% Oak-aged Wild Ale. This beer was brewed in Jan ’23, then rested overnight in our coolship located outside the brewery on the banks of the Norwalk River. As the wort cooled, it was naturally inoculated with airborne microbes distinct to our riverside locale. The next morning, we transferred this roiling liquid to oak wine barrels, allowing it to ferment, condition & rest until the following winter. Checking in from time to time, we found one of these barrels to be particularly expressive & complex, and bottled it as it was with no blending. Riversong then rested in bottles for a further two years, letting its intriguing flavors coalesce and lively carbonation develop. The result is pleasantly barnyard-y, full of lemony tart sour candy notes, and complex but highly refreshing.