Julius in Woodstock! 🌻🌞 Our favorite IPA is fresh as can be in the quiet corner of Connecticut. We've sure had a quintessential New England spring forecast this week. A cold start, a sprinkle of snow that didn't stay, and sunny, warm weather by Friday. Come get cozy in our rustic taproom, stroll the farm as the land wakes up from its winter freeze, and maybe even take a nap in our Adirondack chairs.
Tree HouseWhat’s New
What’s New
Every release as it’s announced on @treehousereleases.
Thursday Apr 9
Our post-harvest project with Coleman Farms continues in Prestige Cuvée 2. This creamy, Tree House–style Double IPA carries aromas of grapefruit popsicles, juicy mango, blueberry smoothies, and sugary, farm-fresh orange juice, finishing with a bitterness that is firm yet gentle. Our beer begins in the hop yard. This past year, we spent time with Coleman Hops deliberately altering various processes to amplify specific characteristics unique to our hoppy beers. Growing hops is a science unto itself: soil, sunlight, harvest techniques, kiln processing, and storage all leave their mark on a hop’s flavor and aroma. Our Prestige series pushes the boundaries of hop aroma and represents an ethos of never being satisfied with the status quo and challenging assumptions with our grower and agrarian partners alike.
Around the moon and back, we find ourselves reflecting upon the Human Condition. 🍪🏕️🔥 Crafted after the famous coconut, chocolate, and caramel cookies, Human Condition is a fluffy, easygoing Milk Stout with a decadent aroma. A cloud of oven-toasted coconut rises from the glass, giving way to notes of dark caramel and chocolate ganache. Rich and tropical yet effortlessly drinkable. Because every season is stout season.
This little number is available in all locations today.
Tanuki is a traditional Shōchū. While a lesser-known libation than Japanese Sake, we find it even more approachable as its pleasant sweetness and subtle tropical aromas of coconut, mango, and banana invite sip after sip. Our Shōchū, like all our spirits, sets itself apart through its painstaking creation and unique character. We begin with kasu, the leftover lees from Sake making, a rice cake of sorts that contains starches, yeast, and koji. While Tanuki is clear, it naturally becomes cloudy over time, placing it in the category of “honest” shochu. Eschewing multiple distillations and heavy filtration, and bottled at a lower proof, it carries a mellow, sweet rice character, rich umami, and fruity aromatics. Meant to be shared liberally with friends, it’s a perfect complement to a steaming bowl of ramen, or a continuous sipper from appetizers through dessert.
Wednesday Apr 8
What color is your favorite flavor?🤔 Deep 🟠 on the pour Big 🍊 and 🍑 on the nose
Super Mega is an intense Double IPA that utilizes cutting-edge ingredients for the ultimate hop saturation! Pouring a glowing yellow hue, a novel blend of New Zealand hops presents in rare form. Super Sauvin and Nelson burst with notes of lychee syrup, crushed white grape, passionfruit, and grapefruit hard candies. Mega Motueka then lands a tropical punch as it swirls with notes of limeade, Sicilian lemon sodas, and pineapple shaved ice. Woah. Okay, let’s get into it. Our friends at Freestyle Hops collaborated with the mad scientists at Phantasm to create these wildly tropical hop pellets. Phantasm is a powder derived from Sauvignon Blanc grapes that is rich in thiol precursors: essentially the building blocks for potent aromatics. This one is not to be missed.
All hail the mighty Big Blue! 💙😮💨💙😮💨💙😮💨 This massively dry-hopped Double IPA returns after a long hiatus, featuring a mostly pale grist with a kiss of honey malt and an onslaught of Mosaic. We taste and smell ripe clementine, dank blueberry, juicy apricot, and pineapple cream!
Slow and steady is the name of the game when it comes to lagers and baseball. Walk-Off is an American Pilsner brewed with a myriad of USA-grown ingredients. Its crisp body showcases a blend of Pilsner malts, bringing out subtle notes of sweet dough and farmhouse white bread. A subtle addition of Comet hops, known to brewers as the “wild American” variety, adds a hint of citrus and black currant to its dry finish. Perhaps no one has captured the spirit of our great American pastime more than former commissioner and lifelong Red Sox fan Bartlett Giamatti. “...there are others who were born with the wisdom to know that nothing lasts. These are the truly tough among us, the ones who can live without illusion, or without even the hope of illusion. I am not that grown-up or up-to-date. I am a simpler creature, tied to more primitive patterns and cycles. I need to think something lasts forever, and it might as well be that state of being that is a game; it might as well be that, in a green field, in the sun.”
Tuesday Apr 7
Your eyes do not deceive you - the Giant is back! Utilizing an ultra-pale malt bill, it bursts with stone fruit notes from a blend of New Zealand hops. It’s super creamy and massively hoppy, without any lingering bitterness. Dee-licious!
Our alcohol-free Mojito is the go-to worknight refresher and a stunning option to have on hand for friends. Our non-alcoholic options are small-batch and made from scratch, which makes a huge difference compared to the overly sweet, bland store-bought interpretations. Fresh lime, mint, and a swirl of agave syrup come together in a bubbly carbonation that tastes shockingly like the real thing.
Alcohol-free Paloma, what would we do without you? Simplicity at its finest: fizzy carbonation, bright grapefruit, and mellow agave syrup. We love having one of these in between drinks to keep the night on track. We firmly believe these options should be as complex and delicious as the real thing. At the end of the day, it’s all about the pursuit of flavor to elevate the moment. And if you're feeling adventurous, add a splash of tequila. 😯
Brilliant clarity. Ice cold. Complex and crisp. This is the cold brew we look forward to cracking open every single day. It’s incredible with a splash of creamer over ice, but we crafted this blend to shine on its own straight from the can. Monochrome is a coffee for those who are getting after it, and for those who love a truly great cup.
Monday Apr 6
The Course at Tree House in Tewkbury opens this week, and subtle shades of light green and red buds are beginning to dot the landscape. It won't be long now before the trees are in full bloom and we can rely on the warmth of the sun on our backs. In the meantime, let's enjoy some festive Julius. You can snag these today in Charlton, and in every location except Woodstock tomorrow. Tee times go quickly once we get rolling, so don't wait to plan an outing with your crew: teewire.app/treehouse/
Odd Couple ❤️ Odd Couple utilizes a hand-selected blend of hops from the Yakima Valley. Citra and Mosaic create pungent aromas of grapefruit peel, mango juice, blueberry smoothies, and fresh OJ. Hand-selected El Dorado then lends sweet notes of ripe pineapple, cherry Jolly Ranchers, and mango Hi-Chews. Let's talk about hops for a second. El Dorado rose to fame back when we were still homebrewing. While ideal for bittering, its aroma was ahead of its time, bursting with tropical candy notes that hinted at the juicy direction hops were heading. Similarly, Citra and Mosaic pushed the perception of hoppy beer beyond pine and bitterness into vivid, fruit-forward territory. The idea of Odd Couple came about from breaking the shackles of our own preconceived notions and giving hops with a somewhat contrasting flavor profile a chance to be together. Who knows - maybe you just might fall in love where you least expect it.
Westy is our West Coast Double IPA, brewed with a raucous blend of Pacific Northwest hops and weighing in at 7.8% with 100 IBUs. On top of a crisp, dry body, notes of dank hop yards, bitter citrus peel, and freshly squeezed ruby red grapefruit juice leap out of the glass. Hops weren’t always the sweetly tropical additions we’ve come to know and love. They used to be part of an initiation into the world of craft beer. Massive hop additions set a new standard for American IPAs, and behind the bitter introduction were thirst-quenching notes of pine and pithy citrus peel. It’s still juicy, but with a bitter bite that wins you over quicker than you might expect. Old school through and through, this is one of our favorite hop bombs in our huge catalogue of Double IPAs.
🍨🍫 Black Raspberry Chocolate Chip Seltzer! The ice cream shops aren't open yet, but we've had a hankering for one of our favorite flavors. Better yet, you can drink it all day long at only 5 calories.
Ginger Lime is back! Made with real ginger and lime, cane sugar, agave inulin, chicory root fiber, and apple cider vinegar, these sodas are a tasty, good-for-your-gut treat! Treebiotic is how we transition from weekend fun to our work week routine. It all starts in the gut, with immune support, digestion, and the building blocks our brains need to fire on all cylinders.
Sunday Apr 5
A story of intention and purpose is behind every Tree House coffee. @treehousecoffeeroastery
Saturday Apr 4
New Spring, same memorable spot. 🍻☕️🍹 It’s going to feel good out there today.
Friday Apr 3
What's your Grail? Grail is a new Double IPA that utilizes some of the rarest hops in our coolers. We recently collaborated with Coleman Hops to modify several post-harvest processes to enhance the aromatics of some of our favorite lots. The resulting crop provides incredible notes of tangerine soda, fresh orange juice, grapefruit sorbet, and sugary mango slices. We then blended a charge of Rakau and Nelson from Garston Hops, adding layers of limeade, lemon zest, and white grape. Maybe we can manifest these conceptual kicks into existence 🙏👟!
Very DDDoublegangerrr is a beast of a hoppy beer, bursting with tropical fruit, a medley of mango and citrus, and bright summer peaches. Intense, super juicy, and hop-saturated to the max, it stands as the ultimate expression of our Alter Ego family of beers. These hoppy delights are mirror images of our riffs on Julius, using the same processes with different hop blends. We’ve been on a Triple IPA kick lately, which has had us reminiscing about some of our first forays into the style. This guy doesn't come around often. Don't sleep!
We've got cookies on the mind, so we whipped up a fresh batch of our Cookies and Cream Oat Milk Latte! We make our own chocolate syrup from Ghanaian cacao nibs, use freshly scored vanilla beans, and the creamiest oat milk for this runaway hit. It tastes like milk-dunked chocolate cookies with a side of roasty cold brew.
The Big Pickle! is back! This Gin is zippy as all get-out, with refreshing flavors of cucumber, garden spice, a replenishing briny note, and cooling dill and caraway. Classic notes of juniper and citrus still abound, making it a wonderful twist on your standby cocktails, while elevating Bloody Marys and dirty martinis alike. This recipe has been in our Master Distiller’s back pocket for over a decade, dating back to when he was cutting his teeth in San Francisco. The Venn diagram between pickling herbs and gin botanicals has a great deal of overlap, and this recipe was an early exploration of that, albeit made in a copper still on his kitchen counter. It’s an innovative, creative riff on a classic, exactly the kind of spirit we adore at Tree House Distilling. Now that it has a home, we do our best to keep it in stock, which isn’t easy, especially as the weather warms up!
Outlier is our Kolsch, a crisp German Ale that carries notes of doughy malt, lemon peel, and earthy noble spice. It’s a delicate, legendary style that is the pride of the Cologne region of Germany. You read that right: German Ale, not the ubiquitous German lager. Kölsch is indeed an outlier in the German beer scene. It uses an ale yeast that, through a genetic anomaly, can handle colder fermentation temperatures, creating a hybrid of Lager and Ale characteristics. After fermenting under pressure, we transfer it into our horizontal tanks, where it continues its plunge into cold conditioning. It’s a unique expression of traditional hops and flavorful German malts, meant to be poured liberally with friends, preferably in the warming spring sunshine.
Thursday Apr 2
Platinum Fern is a hop-saturated expression of New Zealand terroir that bursts with notes of white grape, summer peach, citrus, papaya, and pineapple. Scaling our New Zealand series into Triple IPA territory was a slow and thoughtful endeavor. The sweet, candy-like aromas inherent to these hops meet a high-gravity malt bill whose character often leans toward caramel and candy-like sweetness to balance the charge of American hops. So, how do you find balance when sweetness comes from both directions? This is where our time spent traveling to the source and hand-selecting hops comes into play in a big way. Our familiarity with individual lots and how they express themselves when blended and used at various stages of the process allows us to create an intensely juicy and tropical expression of Southern Hemisphere flavors, while still maintaining a proper hoppy bite and a smooth finish. We love this beer.
🌱🌼 🌱 🌸🌱🌺🍺🌱🌼 🌱 🌸🌱🌺 Green is in season
Turn the Lights On to the idea that the world can never have enough great Pale Ale. 🔦 🫵🏻 💡
🧑🌾 ✈️ 🚜 Our newest Woodstock Double IPA features hand-selected lots from our favorite growers in New Zealand. Starting with a small base of American Citra and Simcoe, exotic Paradisi and Peacharine take center stage. Notes of mangosteen, passionfruit, and creamy peach smoothies culminate in a citrusy, piney finish. The trees at the farm are dotted with red buds, and our crew is getting to work in preparation for a big growing season. We can't wait for a green spring, but this little interlude of warm (er) weather before the pollen hits is fine by us! The tap room is stocked with coffee, seltzer, cider, and farm-fresh beer! We've got the Adirondack chairs out for those first warm rays of sunshine in the coming weeks. Swing down to the quiet corner of Connecticut and hang.
This coffee is no joke. Our newest limited box offering is a Pink Bourbon bean that, through a creative fermentation process, carries uncanny notes of birthday cake and rainbow-speckled vanilla frosting. Served piping hot with a splash of your favorite creamer, it’s a sweetly aromatic addition to your morning or the perfect finish to an after-dinner coffee. These Pink Bourbon coffee cherries are first pre-fermented in sealed bags for 48 hours before being depulped and co-fermented with a yeast-and-banana mixture for five days, creating a creamy, complex experience that can only be described as… well… birthday cake. After patio drying in the sun, the coffee is mechanically dried in silos to ensure consistent stabilization. The Bayter family’s farm at El Vergel Estate was originally an avocado farm in the 1990s, but by 2016, it had become a specialty coffee powerhouse, embracing innovation across a wide range of coffee varieties and fermentation techniques. That blend of passion and technical precision is what allows El Vergel Estate to stand out in the specialty coffee scene. It’s been a delight to roast some of their most creative fermentations, such as Pink Honey and Candy Blast. By eschewing shortcuts like artificial flavoring adjuncts, they have created coffees with both depth of character and whimsical flavor profiles. If you are expecting an overt or overbearing birthday cake character, you will be disappointed; instead, look for a subtle, natural, and well-integrated character that is a function of natural process and dedication to the craft. Celebrate the incredible work happening at El Vergel Estate with a slice of cake, now in coffee form.