"I go to nature to be soothed and healed, and to have my senses put in order." - John Burroughs (American Naturalist)
Nature and beer have long made for a perfect pairing. It’s no surprise that 19th-century German immigrants brought with them not just lager recipes but also the concept of the biergarten—a tradition steeped in fresh air, fresh pours and community. That spirit lives on at Nod Hill Brewery in Ridgefield, Conn.
On a recent sunny afternoon, our beer-tasting crew—friends, acquaintances and a few strangers—gathered at Nod Hill’s expansive outdoor biergarten. The promise of good beer, live music and local food quickly sparked easy camaraderie.
Founded in 2017 by father-son duo Dave and Rob Kaye, Nod Hill draws inspiration from a 2008 trip to Austria, a region rich in brewing history. The name itself nods to nearby Nod Hill Road.
Sustainability is central to the operation. A large rooftop solar array powers the facility, even sending excess energy back to the grid. “Our mission is to grow a brewing operation that is sustainable both in regard to the longevity of the business and the usage of energy, agricultural resources and land,” said Dave Kaye. It’s a vision that would earn a nod from regional environmental group Bedford 2030.
Dave’s early influences include Boston staples like Harpoon IPA and Belgian classics Chimay and Duvel. He also spent six months working at the famed White Horse Pub in London, where he developed a love for cask ale and British pub culture. That experience informs Nod Hill’s taproom and cask ale program.
On the day we visited, the outdoor space delivered: ample seating, umbrella-covered tables, a family- and dog-friendly vibe, food trucks and live music on a small stage. The brewery regularly hosts free summer concerts, ticketed shows in its backspace venue and community events like monthly Irish sessions. Dave himself plays mandolin in a bluegrass band and curates the brewery’s music programming.
Nod Hill offers a thoughtful mix of hop-forward American ales and traditional English, German and Belgian styles. Brewer Rob Bollard, formerly with Kent Falls Brewing, was inspired by Sierra Nevada Pale Ale and Magic Hat #9 to take up homebrewing—an interest that eventually became a profession.
Here are highlights from our tasting crew:
Diamont Kölsch (5%) – “This pleases me: light and crisp.” – Tom C., typically a Transfusion cocktail loyalist.
Geobunny (6.5%) – A juicy New England IPA with a fruity nose and soft finish. The label features a geometric three-eyed bunny, a nod to a family nickname.
Super Mantis (8.7%) – “Strong. ‘At-home’ beer. More of a classic IPA.” – Brendan. Named after a large praying mantis spotted outside the brewery.
Magic Mailbox (4%) – A tart, hibiscus-infused witbier. “Tastes like summer. My fave. ‘All-day rosé beer.’” – Judy (notably dressed in full KBM swag).
Ace of Wands (5%) – A Trappist-inspired single ale with herbal and fruity aromatics, a crisp malt body, and a dry, estery finish. Named after a tarot card.
Featherbed Peach (6%) – Oak-aged with a soft sour character. More apricot than peach, despite Tom C.’s mysterious childhood “peach trauma.”
Moonwalkin’ Cowboy (8%) – An Imperial IPA. “Nice nose. Juicy. Strong yet smooth.” – Chris and Dayna, a local sport-fishing duo.
Sup Man (4.4%) – A light session IPA. “Refreshing. Perfect for a hot day. Could pound 12 easily.” – Anonymous
Two standout food trucks fueled our visit:
Brazilian BBQ Boys served generous portions of grilled meats—pork, sausage, chicken—prepared on a custom churrasqueira. Owner Luis was as welcoming as the food was flavorful.
Walrus Outpost delivered a smoky brisket sandwich, crispy fries and well-seasoned grilled chicken.
Food truck lineups rotate; check the brewery’s website or Instagram for the schedule.
By the end of our visit, strangers had become fast friends, and even our veteran KBM crew member Mark observed that the mellow outdoor setting seemed to promote wellness. “Namaste."
The Katonah Beer Man can be reached at TheKatonahBeerMan@gmail.com or visit thekatonahbeerman.wordpress.com.
