(｡🍓‿🍓｡) This is how we look at the distillery team when they send up a batch of our Wild Strawberry Basil Vodka Soda to the canning line. We literally cannot make enough of this summer refresher. Blended with our award-winning House Vodka, it carries mellow berry notes and a twist of crushed thyme. Perfectly balanced, its soft profile matches its beautiful blush color when poured over ice. Crafted for you, by hand, with love.
Tree HouseWhat’s New
What’s New
Every release as it’s announced on @treehousereleases.
Tuesday May 5
Walking into day two of Haze week like. . . The i drink Haze hoodies have arrived in all open physical locations today - Boston, Charlton, Sandwich, Saratoga, and Tewksbury. #repyourfavorite
Monday May 4
Say hello to our Ube Purple Haze Cocktail! Our distillery team is joining in on the Haze Week festivities with some purple flair of their own. Crafted with our Richley Rum Blanc, creamy coconut, juicy pineapple, ube, and a splash of bright lime, we are going full-on vacation mode. 💜🌴🍍 If you have not met ube yet, it's a purple sweet potato that stars in many Filipino desserts. It's smooth, slightly nutty, and gently sweet, with flavors that lean toward vanilla and coconut. Here, it amplifies the tropical creaminess of this riff on a piña colada and looks as good as it tastes. Available this week in Charlton, Deerfield, Sandwich, Saratoga, and Tewksbury. #hazeweek
Triple IPA Haze💜🚀 Ultimate Haze is jam-packed with rich hop flavor; it's a reflection of brewing and hop-sourcing efforts that stretch the better part of our adult lives. Massive notes of overripe peach nectar, pulpy orange juice, and the most delectable fruit cocktail you've ever tasted, all harmoniously intertwined. It is a singular flavor experience marked by enigmatic Tree House yeast esters. Ultimate Haze encapsulates an eternal, striving energy to make the best beer possible.
Time for dessert 🥧🍑 Crumble is Haze conditioned atop cinnamon sticks and literal buckets of peach purée! This cozy Double IPA carries notes of overripe donut peaches, peach crisp, brown sugar, cinnamon topping, and juicy nectarines. It may sound a little bit weird, but it really works - a product of careful intention and the desire to produce a novel and interesting drinking experience. It pairs perfectly with whatever you are up to when the clock strikes 5 ❤️
Sweet 🍬 or Spicy 🌶️? There is a secret third way: both. Mango Habanero Seltzer has sweet notes of ripe mango, finishing with a zing of heat. An easy choice for refreshment when you cannot decide.
Listen, it was only a matter of time. We make soda now. Regularly, because you're drinking a lot of it. Our Lemon Lime Soda is made with pure cane sugar and real fruit purées, and it pops with notes of candied lemon peel and freshly zested lime!
And Haze Week’s best supporting actor goes to… Triple J! JJJuliusss is a super juicy version of our flagship IPA, with potent notes of orange juice, grapefruit peel, and juicy mango. Amplified from every direction, the result is as balanced as the original: malty sweetness meets hop saturation and a crisp, pleasant bitterness. 🤍🧡
Dropping today in Boston, Charlton, Deerfield, Sandwich, Saratoga, and Tewksbury . . . We've got a limited run of the neon beauties to brighten up your wardrobe. Lock in. We're just getting started.
🌩️☁️💜☁️🌩️ Welcome to Haze Week. We are pulling out all the stops with an insane lineup of releases and special treats for Haze fanatics. There is no better way to kick it off than with a stunning batch of peachy, hoppy heaven. Haze is more than a beer to us; it represents a movement built entirely around freshness. Our brewery is designed to remove anything that stands between you and the beer in our tanks. We are an obsessive bunch, and every time we fire up the kettle, the more dialed-in our process becomes: hand-selected hops, fermentation temperature, transfer speed, the angle of our racking arms, and timing of the dry hop, the list goes on. Everything is recorded and analyzed. It's a Russian nesting doll of detail, just when you think you have reached the center, another layer reveals itself, asking to be examined. One thing becomes increasingly clear in brewing: the smallest details have an outsized impact on the final result. So much is working against you; things that at first seem forgivable to overlook simply aren't. There are a thousand ways for expression to be dulled before it ever reaches the glass. So we have made it our life’s work not only to minimize the variables but to understand them, control all that we can, and make each successive batch better than the last. The moment Haze reaches its peak, it is crash-cooled, moved to our brite cellar, and packaged the following day. No shortcuts, no long holds, no waiting for the character to fade. That is what we see in every can of Haze: an immense effort to create a beer worth being excited about. And we would not be here without your love for our craft. At Tree House, Haze means one thing: exceptional, fresh beer handed from us to you. Let’s celebrate💜
Sunday May 3
Most exciting week of the year (so far) to visit Tree House loading. . . 💜
Friday May 1
As we head into another summer enjoying the Tree House Transfusion, we’d like to share a little bit about this links-inspired cocktail. Made with Concord grape juice, it gets its spirit and backbone from our House Wheat Vodka. What makes House Vodka special is that it is mashed, fermented, and distilled by us from regional wheat malted by @valleymalt Based on our current production math, roughly every four pallets of Tree House Transfusion represents about an acre of regional grain demand. Last year alone, we saw a lot of pallets of Transfusion. Many competing vodka-based canned cocktails are built on sourced neutral grain spirit from large industrial suppliers. That may not matter when you decide what to drink, and that’s completely fine. But we think the distinction is worth sharing: House Vodka is made by us, from grain to glass, with a direct connection to the regional farming and malting community. That same vodka previously earned a Double Gold medal at the San Francisco World Spirits Competition. Transfusion is one of several vodka-based Tree House cocktails, alongside Caddie Cooler, Key Lime Vodka Soda, and more, that support the same local agricultural ecosystem. We think that’s pretty cool.
To our moms, who have given us everything, any gift seems small in comparison. But that's okay. The small things are what return to us when our minds wander, little gifts we unknowingly hide away for our future selves. Here is something small from us to you, something you can pour a moment into and share in its remembering.❤️👩👧👦
Very Yellow is a Galaxy hop-saturated Double IPA conditioned on buckets of pineapple purée. It bursts with bright tropical notes and a creamy body, all balanced by a thirst-quenching bitterness on the finish. When a batch of Very Green is this 🔥, it feels obligatory to bump up the pineapple notes to absurd levels 💹🍍.
Winter is over. Very Jalagreeño is Very Green conditioned on jalapenos! Sweet, sticky pineapple notes interplay with a peppery aroma and a zing of capsaicin on the back end. It is perfectly balanced and curiously intriguing, sip after sip. 🌶️🍍
I hope you have a Very Green day. And week. And month. And life. 🧑🏻🎤
Peach Tart is just plain refreshing. Unlike some sours, this is not a mouth-puckering warhead. It is pleasantly tangy, with notes of sweet peach, lemon curd, soft wheat, and a wonderful minerality. Peach Tart's profile snaps to a close and disappears from your glass shockingly fast.
New Zealand. Hoppy. Pils. After proper conditioning in our Lager cellar, this snappy Pilsner is dry-hopped with a blend of Nelson and Motueka. Poured vigorously, notes of lychee, white grape, lime, and tropical zest erupt from its cloud of sticky foam. Underneath those aromas lies a dry, crushable pilsner with a wonderfully bitter bite. If you look at the northern tip of New Zealand’s South Island, there is a small notch where the sea quiets as it enters the sprawling Tasman Bay. 🌊 🌅 Traveling along this coastline from Motueka to Nelson, just past its midpoint, you are greeted with stunning ocean views to your left and lush, fertile landscape to your right. The rich soil of these sun-drenched farms is famous for its harvest of apples, kiwifruit, olives, grapes, and, of course, hops. This beer is an ode to this landscape and the friends we have made over the years in this small region, whose terroir has left an unmistakable mark on modern brewing.
Mexican Mocha Oat Latte is our ode to the birthplace of chocolate. It is a rich, velvety embrace of chocolate notes, harmoniously balanced with subtle warming hints of cinnamon, nutmeg, and ancho. Have you heard of Mexican drinking chocolate? It is the most chocolate-forward beverage we have ever had, a more robust and complex analog to European hot cocoa. We recreated its distinct chocolate-spice flavor by infusing cacao powder, ancho pepper, Tanzanian vanilla bean, cinnamon, and nutmeg into our classic oat milk and cold brew concentrate base. No shortcuts, made from scratch every time. It is so good.
A Saratoga-exclusive drops today. In-store only. #kentuckyderby
We have an absolutely wild day of releases prepared for you today, so why not start off with a bang? Imperial Stout meets Barleywine in Vanilla Bean Tree of Truth. This decadent sipper carries notes of vanilla nougat, molten white chocolate, bourbon fudge, vanilla Tootsie Rolls, and bourbon-soaked caramel cake. Crafted from a blend of Barleywine and Imperial Stout aged for over two years in bourbon barrels, this release unites our two most frequently oak-aged styles. From a broad tapestry of blending threads, we carefully shaped its final character into a rare balance of depth, richness, and drinkability. It is then rested on generous amounts of vanilla beans, rounding out its bold oaky spice and amplifying its inherent woody-vanilla tones. It's going to be an exceptional weekend to visit Tree House. Lock in, and fill your cooler with ice!
Thursday Apr 30
Double. Digit. Dry-hop. Focus on the Fruit is our first fruited Quadruple IPA, featuring whole barrels of peach and guava purée! The hop profile is incredibly potent, with intense aromas of mango nectar, ripe citrus, and passion fruit candy. Within this tropical character are pronounced notes of peach smoothies and creamy guava popsicles. The malty backbone required for these massive hopping regimens is dialed back, making room for buckets of sticky-sweet juices. It might be one of the wholly juicest beers we ever made.
It had to be done.
Perhaps our favorite low-key day of the year: Mother's Day at Tree House Farm Brewery. Our farm is an oasis of sorts, a place that feels far removed from an ever-encroaching, busy world. Behind the scenes, a mountain of work takes place every day across our farm. Our farm team, taproom crew, and fermentory all work in rhythm to create a unique space and serve small batches of unique ciders and beers. If you can't make it to the farm, Mother's Day will be extra sweet in all Tree House locations. 😁 The result of that effort is a peaceful escape from the modern world. A series of rolling hills is split by a winding dirt road that leads to our rustic taproom, rows of flowers, and a glistening renovated barn turned fermentory. What you experience here is the end of a long chain of care, craft, and attention to detail. We hope you join us and take the day to celebrate in the quiet corner of Connecticut. Here's what we've got in store: -Complimentary flowers for Mom 💐 -Local artisan cheeses and meats for sale 🧀🥩 -Live music from 1–4 pm with Frank Manzi 🎶 -The best beer and cider around 🍎🍺
Our Single Origin series continues with Edwin Noreña Black Honey Sidra – Whole Bean Coffee. This eclectic, limited offering takes its name from a distinctive process that yields bright, aromatic juniper and thirst-quenching, juicy hibiscus notes. This is truly a coffee we find ourselves swooning over as the steam rises from a proper pour-over before we have even taken a sip. Edwin Noreña is a lifelong coffee grower, trained agronomist, and highly esteemed innovator in the world of specialty coffee. Late last year, we were fortunate to visit his Campo Hermoso in Quindío, Colombia, and bring back a bag of this Black Honey Sidra—one of many coffees that blew us away at his cupping table at origin. Edwin is known for his anaerobic processing and pioneered the use of mosto fermentation. This type of fermentation is a constant highlight within our releases, and the chance to procure a bag from a master of the process is a defining moment for our program. The Sidra coffee variety was first cultivated in Ecuador, with genetic lineage tracing back to Ethiopian heirloom varieties. At origin, the Sidra cherries are first enclosed in anaerobic tanks for 96 hours, during which the fermenting fruit begins to develop juice, or mosto. Once de-pulped, the cherries are reintroduced into these tanks for an additional 48 hours, this time with the added mosto inoculation. The sweet and floral complexity, paired with a balanced, silky smoothness, is the result of this highly dialed-in work for which Edwin is renowned.
To celebrate our 2nd Disc Golf Day, we're dropping a Deerfield exclusive today that will remain available into the weekend. It's supremely crushable and doesn't make a bad target for your skill shots when empty. 🥏🍺 See you Saturday in Deerfield for Disc Golf Day!
Woodstock IPA – Riwaka and Nelson is a hop-saturated expression of New Zealand’s most famous hop varieties. It fills the air with notes of passionfruit, pineapple, limeade, and lychee juice. These releases are fully dialed in, delivering a creamy texture, soft, juicy hoppiness, and a pleasant, thirst-quenching bitterness. The farm team is as busy as bees while the trees' leaves unfurl and the flowers begin to bloom. There's plenty of space to sprawl for a picnic, and our taproom is stocked with everything you need to unplug: fresh beer, cider, coffee, snappy seltzers, and the best view around. 🌳🌸🐄🚜
We’re obsessed with this beer. Galaxy Many Ways Part One: Tasmania is saturated with notes of juicy pineapple, lemon-lime, and citrus zest. This beer sources Galaxy from a single origin, Bushy Park Estates, where hops have been grown for over 150 years. That sure is a long time, long enough for the varieties grown there to develop a singular character that cannot be replicated anywhere else. The images on this can were taken by our crew while visiting these storied fields, offering a rare glimpse of their decommissioned kiln on the property, built in 1867. It's a remarkably tasty beer from a place that's hard to adequately put into words.
What would it taste like if you could can a summer cloud? ☁️☀️ Dreamer is our smooth, velvety German Hefeweizen, with creamy notes of banana and a hint of clove! It always gives us pause how rich the fruity notes are in this historical style, yet with none of its most distinctive flavor coming from hops or a fruit adjunct. The creamy quality from a wheat-heavy grist melds perfectly with the yeast’s natural esters and tropical phenols. These beers have been made since at least the 1500s, while bananas did not reach Germany as a commercial import until the 1900s. Imagine the public’s surprise when tasting the fruit for the first time and exclaiming, “This tastes like beer?!” Don't miss it.
It's not every day we celebrate a new version of Eureka. In fact, it almost never happens, so let's enjoy this special moment together. Say hello to Eureka Paradisi! This gem bursts with notes of mellow guava, bright pink grapefruit, and a hint of tropical vanilla. We have been brewing Eureka since the jump, and it quickly became an indispensable part of our lineup. Blonde ales are among the most effortlessly drinkable styles, with light, bready malts, a crisp body, and a zing of hops that hits all the right notes. We have used Eureka as a base to showcase hops long before our dry-hopped Lager series; it is a similarly clean foundation to express a single hop’s character with a unique finish. Just look at it!