It's pretty clear Marigold Cold Brew is a summer hit, and Batch 3 is officially in the books (or... coolers). 🌼🌻🌼 We blend multiple Ethiopian washed coffees to achieve its bright character. It's super crisp, with notes of sweet apricot and thirst-quenching mandarin orange. Best enjoyed outside, ice cold, with nowhere in particular to be.
Tree HouseWhat’s New
What’s New
Every release as it’s announced on @treehousereleases.
Wednesday Aug 12
Our coffee team is happy to share with you a limited offering: a Juan Puerta co-ferment. These rich beans carry bright notes of guanabana and a creamy undercurrent of ripe guava. While Tree House was sourcing some of our favorite coffees in Colombia, we came across a fruit called guanabana, which in the States is known as soursop. This tropical fruit quickly became our favorite native Colombian fruit, and we wanted to incorporate its unique character into our coffee. Enter Juan Puerta of Sens Coffee. The name should sound familiar, as we've been working with him and his wife Geraldine for the last three years. Many of our co-ferment coffees have been directly from his farm La Sirena, where his osmotic dehydration process has helped lead the way in the world of experimental processing. After hand-selecting the Castillo coffee cherries, they are washed and sealed in tanks for 12 hours, forming a juice called mosto. The team at Sens Coffee mixed this mosto with guanabana and glucose syrup, which was then reintroduced into the tanks for continued fermentation before it was drained and left to dry in its honeyed process stage.
Tuesday Aug 11
We mentioned it last week, but there's something incredibly rewarding about reaching into a vast archive and pulling out a beer like this after four years of slumber. Welcome back, Fruit Project Stonefruit. Peach season, inside and out. This one takes one of our juiciest series and turns it into an ode to the orchard. Massive cold-side hops, real peach purée, and lip-smacking summer flavor. The archive gives up a good one. A @keever classic.
It's been over a year since we've seen Indigo Rose. Nelson, Waimea, and Wakatu hops create waves of white grape, tropical smoothie, and citrus zest, all with that unmistakable New Zealand punchiness. It's difficult to impart the importance of hop selection in words alone, but beers like this make it easy. Year after year, we return to our favorite farms and begin selecting while the hops are still on the bine. From there, we collect a smattering of lots that stand out and whittle them down even further after harvest. It's a lot of work, but we do it in search of flavor and with the belief that incredible ingredients can transform a moment. The beer is a testament to the work, and it's a joy to drink.
Whoa. Crafted for Kings and Queens 🫵 Long live you.
Old school Tree House story - this gem was set to be called 'Pinwheel' before the color of the wort at knockout gave it the most obvious and legendary name. Green. We just wrote down what we saw, and fifteen years later, we love it more than ever.
The New England Concord grape 🦄🍇🦄 Transfusion is a blend of real Concord grape juice with our House Vodka, ginger, a sprig of thyme, and fresh lime juice. These fly; don't sleep on a summer classic that makes no compromises in canned form.
Key Lime Vodka Soda is a crushable 5% ABV and pops with the sweet zing of tropical key limes. One reason our House Vodka won Double Gold medals at the World Spirits competition is that it can completely disappear. Our Vodka Sodas are smooth, fruity, and bubbly without any harsh booziness you might find in other mass-produced offerings. Don't take our word for it - take it for a rip.
Monday Aug 10
Roc is a dry-hopped Japanese Lager that pours a pale yellow hue with a dissipating white cap of foam. We used a hop new to us, Audacia, lending a bouquet of rose, lilac, black currant, and huckleberry. The father of two lads in our Tree House family, Roc Goudreau has been with us since the beginning; heck, he probably tried the first batch of Julius. A versatile artist, his dreamy, richly colorful paintings shift with the seasons behind our Classics Bar in Charlton. His fingerprints can also be found at our flagship location, bubbling just to the left of our front doors in the form of a Koi Pond built from large stones native to the land. From our barn in Brimfield to our Farm Brewery in Monson and now in Charlton, his koi have traveled with us, inspiring a quiet sense of wonder. The koi on this can were painted by the man himself. A gem of a guy and a gem of a beer.
Juice Project Nectar is all about the honey. 🐝🌼 Honey malted oats ✅ Honey malt ✅ Chilean Tiaca honey ✨ We blended Amarillo and Citra for a juicy boost to this creamy base, bringing bursts of fresh-squeezed orange juice, sugared grapefruit, and sticky stone fruit. The crown jewel of the recipe is a generous addition of Chilean Tiaca honey, a rare monofloral variety that weaves intense notes of tropical blossoms and rich, sweet nectar throughout. One of our brewers, Alex, is a self-proclaimed honey fanatic and maker of fine meads. The window in our brew office is lined with rare honeys shipped from around the world. We fell in love with this single-source honey and crafted this special release around its unique flavor profile. 🐝🍯 Sweetness, straight from the source.
You can't go wrong with the classics. 🍑🍦 We took a small portion of Haze and turned it into a liquid ode to one of our favorite desserts. Peaches & Cream is hop-saturated and thirst-quenching, with massive stone fruit notes and a creamy finish imparted by heaps of real vanilla beans. It's feelin like a 🍨 kinda week.
Laptop closed. Haze open. 💜 Something to look forward to.
Welcome to the ice cream parlor. We're kicking off a slew of ice cream- and dessert-inspired drinks this week with our Treebiotic Creamsicle Soda. Crafted with all the building blocks for a happy gut, we blend chicory root fiber, agave inulin, and apple cider vinegar with real orange juice and mounds of fresh vanilla beans. Vanilla extract just doesn't cut it. From beer to coffee to soda, we've spent years working with real vanilla beans, refining our process until every sip delivers the distinctive richness of old-fashioned vanilla ice cream. The creamsicle grew up. Your gut will thank you.
🍊🌅🍑 Sunset Seltzer is a blast of fresh tangerine and sweet peach notes that we drink until, well, the sun goes down.
Saturday Aug 8
We were welcomed by Derek Macara (@dmacara) to his studio near Provincetown while he worked on the painting for Strange Tide, our Double IPA brewed with Nelson, Rakau, Citra, and Simcoe. Derek grew up on Cape Cod and spent years working as a fisherman. He knows the water, the weather, and the light of the Cape firsthand, and it shows in his paintings. These photos are from that afternoon in the studio, where you can see the work in progress, concluding with a few images of the finished painting at home in our Sandwich taproom. We were delighted to put Derek's work on Strange Tide - available now and for a limited time at Tree House.
A highlight of summer at Tree House: The Summer Tomato Pie. Featuring heirloom tomatoes grown on our farm @treehousefarmbrewery, this gem shines with the sweet flavors of freshly harvested, never refrigerated tomatoes. It is available in Deerfield, Saratoga, and Tewksbury while daily tomato supplies last.
Friday Aug 7
Late summer magic. We took a small portion of Milky Julius and conditioned it on buckets of sticky stonefruit purée. It tastes like a peach smoothie. Insane.
The cream of the crop. 🥛 🌾 Milky Julius utilizes a softer water profile, wheat in the grist, a different yeast blend, and a hop charge 30% larger than the original. As it approaches smoothie territory in the body, it bursts with notes of juicy, ripe citrus, mango nectar, and mixed tropical fruit notes and finishes with a firm, short-lasting bitterness. Does a body good.
A Triple in name only, The Solution is possibly the most balanced and unassuming Triple IPA you've ever tasted. Pouring a glowing yellow color into your glass, it tastes like super-ripe tropical fruit, mixed citrus, and peach nectar, with a pleasing, quenching bitterness. Peacharine takes the lead in this beer with a special blend of supporting actors from our vast hop library. It's a beer we simply could not have made in our early years: the product of endless experimentation and years of sourcing hops from around the world. Some solutions take years to work out. This one took most of ours.
Hiding amongst the Oktoberfest releases is one of our favorite underappreciated styles: The Festbier Rustle is crafted from Pilsner, Munich, Vienna, Victory malts, and Hallertau Mittelfrau hops. It pours a beautiful copper color and carries notes of bready malts and honey that snap to a close in its crisp body. The 1900's saw a gradual change in beer drinkers' palates, as crisper, lighter beer became the preference. In the 1970s, Festbiers emerged within the Oktoberfest tents, offering a lighter option amongst the rich Oktoberfest styles. We love these beers because they seem to fill a gap between a malty yet light Helles lager and the darker, richer lagers of fall. Prost!
It's been the summer of Cinnamon Bun and Blueberry Pancake Oat Latte. Handcrafted in-house with real blueberries, vanilla bean, and amber maple syrup, our newest Oat Latte is jammy, light, creamy, and impossible to put down. Not raiding our own coolers requires an unreasonable amount of self-control. They're all yours.
Mocha drop!!! Monochrome takes a field trip to the cacao farm. We take our beloved Monochrome Cold Brew and condition it on freshly roasted cacao nibs, bringing its milk chocolate notes to the forefront. So crisp, so chocolatey, so original. 🤎☕️
An all-time favorite returns, but never for long. ✨😶🌫️✨ Aurora is a seamless blend of some of our favorite beans from Africa and Central America. It's a constant obsession of ours to refine our most defining offerings, and Aurora represents everything we first fell in love with about specialty cold brew: crisp, inviting, and bursting with distinctive notes of citrus and chocolate. Aurora also means dawn, and the weekend has two good ones. Soak 'em in.
Thursday Aug 6
It is with immense pride that we bring you our newest rum: Grand Arôme. Built for the most tropical of cocktails or a flourish in a simple daiquiri, it floods the senses with ripe pineapple, banana, butterscotch, and molasses. Those flavors come from the dregs of distillation. After every run of our still, we collect a leftover liquid called dunder, a nutrient-rich solution of water, dead yeast, dissolved organic compounds, and minerals. It goes into a vessel called a muck pit, where it ferments over time into butyric and other organic acids. Somewhere along the way, traditional Caribbean distillers discovered that re-distilling this pungent, decidedly unappetizing mixture produced an unbelievably delicious rum. Here's how it works: 🧪🍌 Yeast produces isoamyl alcohol as it works through the amino acids and sugars in the molasses → the bacteria in our muck pit produce acetic and butyric acid, the latter of which smells, on its own, pretty gnarly → we add that acid-rich muck back into the fermented wash, and in the heat of the still, the acids pair off with alcohols. Acetic acid finds isoamyl alcohol and becomes isoamyl acetate, the molecule that makes a ripe banana smell like a ripe banana. Butyric acid finds ethanol and becomes ethyl butyrate, which is the pineapple. The world's great Grand Arôme rums are defined by time, tradition, and an unwavering commitment to process. Ours embraces those same principles. Over four years, every distillation contributed to the living culture that became this rum. Inspired by the great high-ester rums of Jamaica, it is at once a classic expression of the style and a distinctly New England one, reflecting our terroir, our curiosity, and the Tree House team at its most ambitious. And if that wasn't enough, it scored a remarkable 97 with Double Gold honors at the San Francisco spirits competition this spring. Every run of our still for the last four years went into the culture that made this. Every run from here on will carry a little of it forward. Magical stuff, indeed.
Citra + Nelson + Peacharine = Tropical fruit heaven 🌤️🍑🍊🍋🍍🌤️ The Problem is a Triple IPA that answers two persistent questions on our brew deck: can we make our beer even hoppier, and can we do it in a way that puts balance at the forefront? Bits and pieces of knowledge were gleaned from multiple projects and eventually led to new processes to achieve just that. Every problem has a Solution. This is a beer that celebrates hops and continues to surprise us with its softness and approachability despite a hefty ABV and a staggering hop charge.
Irresponsible levels of juice. We took our tropically hopped Double IPA and conditioned it on sticky mango purée and tart passion fruit juice. The result lands somewhere between a beachside tiki cocktail and a hop-saturated delight, bursting with lush tropical character in every sip. We regret nothing.
So juicy it should come with a straw 🧃 🤖
🫐🥭🍊 A classic combo. "Citra and Mosaic" may sound like a simple recipe, but behind those two names lies an incredible world of possibility. Every harvest, producer, growing region, and even individual lot expresses each hop differently, offering countless ways to shape aroma and flavor. The result is a beer that hits all the right notes but surprises us as its flavor evolves in the glass. Speaking of classics, this summer has been one for the books. Just enough rain has transformed the landscape into a lush sea of green, while long, hot days have given way to mild evenings. When the weather is this good, we tend to fill every moment with adventure. One of our favorite ways to slow down while making the most of it is spending a day in idyllic Woodstock. With an incredible selection of drinks and beautiful scenery in every direction, it's the perfect place to savor the very best of summer. It's a special place you have to experience to understand.
Fun fact: Guava is a berry?? Even more fun fact: We put buckets of it in our latest Tart! Guava Tart is a light and effervescent wheat beer that we condition on one of our favorite tropical fruits. While crisp and clear, it carries a creaminess and a zing of tartness that fades between sips. Summer in a glass, courtesy of the world's most confusing berry.
Wednesday Aug 5
Our Fernet is back! Our entry into this famous family of digestifs has a unique profile that leans heavily into orange and fennel, while its natural honey-amber color comes from saffron. Beneath these leading flavors lies a complex blend of botanicals, including aloe, rhubarb, myrrh, zedoary, gentian, and chamomile. We hope you get a chance to try this special addition to our distillery's growing catalog. Crafted as a pleasant accompaniment to food without overpowering the meal, it's equally enjoyable on its own and lends itself to a wide range of inventive cocktails. Fernet is a labor of love and patience, and we're proud to share it with you again. Pour a small glass after a good meal, open your heart and your mind, and see what you think.