Nod Hill Brewery to celebrate one year anniversary Saturday
One year later, and Nod Hill Brewery is still pouring.
The Route 7 micro-brewery will celebrates its first year of business with an anniversary party Saturday, Nov. 3, from noon to 10 p.m.
The family-owned brewery, which opened last fall, has had a whirlwind year, which has seen rapid production growth, invitations to prestigious beer festivals, expansion of its taproom space, opening of distribution into New York, and a demand for its beers that has outstripped the current supply.
"When we started this, we knew we wanted to brew beer to the highest quality standards and offer something unique that we felt our area was thirsty for," said co-founder David Kaye. "It's been hugely gratifying to see the response from our community, both here in Ridgefield and at large in the craft beer scene, and we're looking forward to celebrating with everyone."
The anniversary party will feature a number of special beers, an expanded tap list, and cask ale. Day-of can and bottle releases include Super Mantis (its flagship double IPA), Tiny Yes (a hoppy pale ale brewed for the occasion), and Grandfather Twilight, an imperial stout aged for 17 months in bourbon barrels.
The event will also feature live music from renowned Americana guitarist and songwriter Jamie McLean (7 p.m.), as well as bluegrass band Hitch & the Giddyup (3:30 p.m.).
Food will be provided by the Green Grunion, a popular burrito truck, and Taproot, a local restaurant that does regular pop-up events at the brewery. The event is free and open to the public. Nod Hill has kindly asked that no children be brought to the brewery after 7pm.
On Saturday during the party, the brewery will not be filling growlers after 2 p.m. so as to expedite service. They will, however, have a large selection of cans and bottles available to take home.
Nod Hill is on track to brew several hundred barrels over its projected annual production by the end of the year.
Since opening last October, the brewery has added a canning line, an additional 20-barrel oak fermentation vessel, and hundreds of kegs for distribution, with plans in the works to add more fermenters and barrels in early 2019. They also saw success with a town wide petition and public hearing that allowed food trucks at the brewery, which they now host regularly every day the taproom is open.
Nod Hill brews a wide array of beers, including a number of popular New England-style IPAs, creative takes on traditional Belgian ales, and strong dark imperial stouts and porters. The brewery has started a mixed culture fermentation program, which will see a variety of wood-aged experimental sour and fruit beers beginning to be offered in 2019. Head brewer Kyle Acenowr focuses on brewing balanced and expressive beers, with a solid foundation in tradition as well as an idiosyncratic approach that blurs the lines between styles.