Tree House Brewing Company started on a kitchen stove in 2011 and grew up in a barn in Brimfield with a homemade pilot system and an opinion about what great beer could be and how it could contribute to a fulfilling life. Fourteen years later we’re a founder-owned and led ecosystem of beer, coffee, spirits, cider, pizza, music, and a golf course — seven properties across Massachusetts, Connecticut, and New York. The beer still leads. Everything else exists because we couldn’t find the version we wanted somewhere else.
What we make
This isn’t a brewery with a few core beers and rotating specials. It’s a full beverage program. Hazy IPAs and double IPAs in every conceivable expression. Lagers and ales pulled smooth through traditional side-pull faucets. The Classics Program: pilsners, helles, märzens, schwarzbiers, dunkels, doppelbocks, witbiers, English porters, Irish stouts, sour saisons, Belgian-style porters. Barrel-aged stouts and barleywines that rest in oak for years. Pure mixed-fermentation ales. Hard ciders pressed from heritage apples on our Woodstock farm.
Single-origin coffee roasted and cold-brewed in-house. Small-batch spirits distilled on-site, with a canned cocktail program built around them. Seltzers built from real fruit and house syrups, non-alcoholic options, lattes, sodas. And pizza we wouldn’t eat unless it was great. Every category carries the same fingerprint: obsessive attention, refined process, an unwillingness to settle.
Where we are
Charlton (the flagship), Tewksbury (with The Course at Tree House wrapped around it), Sandwich on the Cape Cod Canal, Deerfield in the Pioneer Valley with the Summer Stage on the back lawn, our small-format Boston outpost, Saratoga in upstate New York, and Woodstock, Connecticut, where the original farm and CSA still grow what they grew before the brewery existed.
Sourcing is stewardship. Our hops come from people we’ve spent time with — Garston, Freestyle, Eggers, Clayton, and Nelson Lakes on New Zealand’s South Island; Coleman Farms in Oregon; Jackson Hops in Idaho; Billy Goat in Colorado; Tasmania for Galaxy; the Yakima Valley. Our coffee comes from farms we visit, named and recurring — Ana María Donneys, Pablo and Eva del Cid, Diego Robelo, Andrés Cardona, Sebastián Ramirez — across Colombia, Guatemala, Ethiopia, Burundi, and Costa Rica. Our malt comes from neighbors at Thrall Family Malt and Valley Malt. The Woodstock farm presses its own apples. Beers like Whereabouts are named for the idea — a beer that’s of somewhere, not from nowhere.
How we work
We brew, roast, distill, bake, build, design, and book everything in-house. The merch comes out of a creative team that sits next to the brewers. The pizza ovens are managed by people who care whether the dough is right today. The Summer Stage talent buyer reports to the same building as the canning line.
The collaboration crosses the building. The coffee team and the brewers make lattes and beers infused with each other’s craft. The distillery’s Old Growth Bourbon barrels come back to age our stouts and barleywines, closing a circular ecosystem inside the property. The mixed-fermentation program’s wine barrels turn one beer into another. Pickle brine from the distillery ends up in a lager. There’s no marketing department dressing it up after the fact.
How we get better
Curiosity is past 160 batches and counting. The Juice Project. Project Find the Limit. The All Ways and Many Ways series, exploring single-hop varieties from different terroirs side by side. The six-part Evolution of Citra. Data Set studies of yeast. The same beer brewed dozens of times because each one can be a little better than the last.
We approach every new batch with a beginner’s mind — not as a slogan but as a working method. Mistakes are lessons. We hope to be in another place with Curiosity 200. And 1,000. Progress is incremental. The journey matters more than the destination.
Across every program, the through-line is bespoke, hands-on, deeply considered work as a form of love — toward the customer, the ingredient, the grower, the craft. Drink fresh. Keep cold. Share with those you love. Enjoy in good health and good company. We say it often because we mean it.