Reports of craft beer’s death have been greatly exaggerated.
With a nod to Mark Twain, it’s worth repeating his timeless understatement to lighten the mood around beer headlines. Yes, breweries have been closing — but the story isn’t all doom and gloom.
As VinePair recently noted, “Craft beer might be in a slight pullback at the moment, but it’s still evolving and growing at the same time.” My view is, the industry is maturing, not dying. The bar has simply been raised: making good beer isn’t enough anymore. Today’s successful breweries must offer a diverse, well-made lineup of brews that welcomes everyone from the “Double IPA or Die” devotee to the “just want a beer” friend, along with creative food. But also, palpable passion and genuine hospitality are a must — from the owners to the staff — because in this weird world, good vibes from fellow humans matter more than ever.
Happily, I found a new spot that checks every box.
(See my Thanksgiving Beer + Food Pairing Guide at the end.)
One fine Sunday we assembled a few eclectic yet elite groups of friends. Common thread: always up for a fun crafty outing and exploration.
Establishment: Sly Bandit Brewing Co. opened in July 2024 in a converted Wells Fargo bank in Wilton, Conn. Brewing happens downstairs; the taproom upstairs — fittingly named The Hideout — carries a playful bank-robber theme. Crewmember Brendan called their logo “probably my favorite brewery logo.”
Owners: It’s a family affair for the Guda family — with Dave, Wendy, and their son Mike in charge.
Dave, a retired IT executive, and Wendy, a lifelong math educator, run the business side while Mike, a former marketing researcher, followed his passion and brews full time at Sly Bandit.
Our crew all agreed: really friendly, nice folks.
Beer: Dave’s love of beer came from work travel where he discovered regional styles. That passion rubbed off on Mike: “We’ve been visiting breweries, big and small, together and separately, for a long time,” he said. Homebrewing was next for Mike and then formal brewing education at the American Brewers Guild, diving deep into fermentation science.
Science: Mike first deionizes the water by sending it through magnets that pull off mineral ions to get to a baseline. Then, depending on the desired final brew, some or none of the minerals are added back in.
Sly Bandit pours 14 house brews, spanning crisp lagers to juicy IPAs and roasty darks — a lineup that satisfied even our most opinionated tasters. Our highlights:
We Don’t Talk About Helles – Munich Lager - Sly name! Malt-forward and balanced. A favorite of my work buddy who goes only by “Brog”.
Vienna Lager - Amber - a KBM fave and recommended style, especially with this one’s warm herbal spice notes.
Escape to Mexico – Mexican Lager - Unanimous thumbs-up for this crisp pale lager with a hint of lime.
Delivery Day – NE IPA - Brewed and named for the day Mike’s child was born — and his wife’s favorite style. No babies were born at our table, but its tropical pineapple notes made this a crowd favorite.
Junior Juice – NE IPA - Creamy, juicy, smooth — and approachable strength. Mrs. KBM’s pick.
Harvest Moon Hef - Blood Orange Hefeweizen - Judy loved this one with its banana notes with a burst of blood orange. Excellent!
Trail’s Gone Cold – Cold IPA - Ale brewed colder like a lager, for a crisp finish with no lingering bitterness.
Black IPA - Aromas of licorice, flavors of dark chocolate and coffee. Even better slightly warm.
Baker’s American Cousin – American Brown - Notes of caramel and chocolate with a crisp finish.
Brendan had come in hot: “I like what I like™” but was absolutely pleased with varieties outside comfort zone.
“We’re as passionate about our food as we are about our beer,” Dave said. It shows. The broad menu offers shareable apps, flatbreads, salads and heartier fare all done with creativity and care.
Favorites at our table included Frickle Chips (fried pickle slices), Crispy Reuben Egg Rolls, inventive flatbreads like Chicken Scarp and Buffalo Chicken, and the standout Wurst Bandit — a smoked brisket sausage on a pretzel sub roll. The best wurst, indeed.
It’s the kind of food that keeps people coming back as was the case for several members of our team.
We left feeling thankful — for good beer, food, friends and for breweries like Sly Bandit that keep the craft spirit alive.
As Thanksgiving nears, I’m grateful to gather with family — and share great beer with them. A quick refresher on the 3 C’s of Beer + Food Pairing:
Complement: Match similar flavors — a brown ale, porter, or stout with roasted turkey or sweet glazes.
Contrast: Balance opposites — a tropical, hop-forward IPA with spicy sides or stuffing with herbs.
Cut: Use effervescence to refresh — a lively Belgian or crisp pilsner to cut through rich, fatty dishes.
When in doubt, reach out — I’d be grateful to assist.
The Katonah Beer Man can be reached at TheKatonahBeerMan@gmail.com or visit thekatonahbeerman.wordpress.com.
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