Just say yes to this. It’s going to be a great autumn to visit Tree House. See you out there. 🍁🍂🍁
Tree HouseWhat’s New
What’s New
Every release as it’s announced on @treehousereleases.
Saturday Sep 19
Friday Sep 18
The crispy / classic lineup here at Tree House is looking extra delightful this autumn. And it’s just the tip of the proverbial iceberg. We hope to see you at Tree House this weekend for these goodies and so much more. 👀👋🏻
Family reunion! JJJuiceee is a family affair, an amplified version of the mighty team-up that is our Juice Project series. A cornucopia of tropical notes fills the air, ranging from fresh OJ, ripe pineapple, and passionfruit sorbet to sticky summer melons, guava smoothies, and mango nectar! We love hops. Earthy, bitter, juicy, you name it. For this series, we pull out their juiciest flavors through a two-fold approach. We scour our hop library for our most potent tropical aromas, then utilize a series of cold-side processes designed to minimize bitterness while preserving those vibrant aromatics. All hops contain alpha and beta acids. Alpha acids drive the bitterness we associate with hops, while careful cold-side hopping preserves many of the compounds responsible for hop aroma. By introducing hops on the cold side of production, we can extract their sweet, fruity character while keeping bitterness remarkably low. Artwork by @keever
🍑🥭 King Canopy We diverted a few barrels of King Julius to condition on peach and mango purée! It’s the best of both worlds: Double IPA bliss layered with juicy summer stone fruit and tropical mango. Summer and winter vaca in a glass. 🏖️⛷️
The saturated mouthfeel of King Julius reminds us of juicy, creamy smoothies, so we added the most smoothie fruit of them all. Mangoes Citrus and hoppy notes enveloped in juicy mango nectar. Yum.
Endlessly refined. It's like every time you crack open a fresh orange can, it tastes like the first time, maybe even a little better. The juice train rolls on.
🍫🤎 Mocha Latte Our Mocha Latte starts with our roasty cold brew, which is then blended with our homemade chocolate syrup made with freshly roasted cacao nibs. Creamy oat milk seals the deal and makes for an everyday classic. As far as we can tell, this is the only place in the known universe with chocolate and coffee. Pretty good place to be.
Thursday Sep 17
Vibrant is our flagship cider: bright, crisp, and a lovely expression of our farm’s terroir. We love apples. They’re one of our most abundant crops on the farm, and this year’s harvest has been nothing short of bountiful. Our taproom houses a cider press made in 1898, a beautiful piece of hand-operated machinery that looks like a museum piece, but we put it to good use! A few hours at the farm is all you need to catch a glimpse of its natural rhythm: our farm team tending the grounds, the brew team popping in and out of the fermentory, and all that hard work waiting for you on tap and to-go in one of the coziest taprooms around.
🌾🏡 Farm Life 🌱🍺 Two New Zealand legends combine to create waves of Sauvignon Blanc, red grapefruit, and passion fruit. When we travel to New Zealand for hop selection, we traverse the entire island, hopping from farm to farm. The more options, the better. We can select a single lot to highlight a unique expression or create single-hop blends to capture everything their terroir has to offer. These hops travel an improbable journey to get to your glass. ❤️ Not to be outdone by the harvest season, our taproom has a dream lineup of draft and to-go options. Whisper, our malty Oktoberfest 🍂 Hop Nirvana, King Julius 👑 Fluffy and light, Eureka Peacharine ☁️🍑 Rustic and tart, Luthier 🪵🎻 Woodstock exclusive, Juicy Road! 🛣️🍊 There's plenty of other goodies at the end of that hilly dirt road too: coffee, seltzers, cider, and more.
We wanted to showcase our anniversary blend in one of the best ways we know: a single batch of Single Shot. Pouring black as midnight, notes of chocolate-covered raspberries and blackberry jam float into the air, giving way to layers of rich cold-brewed coffee and coffee ice cream on the first sip. 2026 marks seven incredible years since Tree House embarked on new grounds and started a coffee company. What began as a humble venture rooted in curiosity and admiration for specialty coffee has blossomed into a passionate journey through coffee roasting and cold brewing, alongside a desire to celebrate the work of our producers at origin. Today, we reflect that intent in our anniversary blend, sourcing from one of our first farm-direct producers: Diego Robelo of Aquiares Estate in Costa Rica. This year’s anniversary offering blends several Ethiopian heirloom varieties grown in a garden separate from the familiar Aquiares coffees we have come to know through our core blends. The plot was established to trial more exotic varieties side by side and contains selections such as SL34, Gesha, Typica, and Bourbon, all grown under the same shade, soil, and rainfall. This blend expresses Aquiares terroir, while the red honey process brings each distinct variety together, delivering elegant vanilla florals and a sweet blackberry finish. It cannot be overstated how incredible it is to have access to freshly roasted coffees and incorporate them into our most refined beers.
The stouts are coming. The stouts are coming. This decadently flavorful yet effortlessly drinkable Milk Stout is conditioned on roasted cacao nibs, coffee, a dash of milk sugar, and GOBS of peanut butter. It runs the gamut from toasty lattes and dark chocolate ganache to rich, gooey peanut butter cups. Don’t let go of a good thing. Hold On to Sunshine reminds you to make the most of the sunny season and keep the light in your life close to your heart. Even when times get tough.
The leaves have already begun changing in Northern New England, and thus comes along one of our favorite seasonals - Autumn. We craft this treat with a heavy dose of oats for a creamy base and use our very best lots of Galaxy hops. It pops with notes of passionfruit and overripe pineapple, giving way to a fluffy body and a slightly bitter but tropical finish. Why Galaxy? Well, we first encountered it in person at Australian Autumn back in 2018. Every time we crack a can, it takes us back to that magical trip. It tends to disappear as quickly as the leaves change color, so stock up accordingly.
Today's releases have a distinct autumnal twist, and we're here for it. This amplified rendition of one of our favorite Milk Stouts is aged on rich, house-roasted coffees, chocolate, and a hefty drizzle of maple syrup. The higher maple addition comes through mainly in the aroma and as a lingering note between sips, while the beer stays just as fluffy and drinkable as the OG. There’s no such thing as too much maple.
Wednesday Sep 16
Where in the world is Julius? Will select a winner at random from correct guesses and email over a $50 gift card. This is also posted to @treehousebrewco story and those will also go into the pool. We know machine intelligence can find this for you, but it would be more fun to actually know or guess.
Big rig appreciation. Turns out we built our iconic sign in Charlton at just the right height. Cheers to fresh beer and our tireless crew that gets it to wherever you are. And to those who make it work in the wee hours and in between. These are available now online and in Charlton, Sandwich, Saratoga, Deerfield, and Tewksbury.
Happy Truck Driver Appreciation, y'all. 🚛🛣️ Hammer Lane is a Hoppy Lager that, like all our beer, is canned fresh and delivered cold. It is patiently lagered and brewed with 100% hand-selected Mosaic hops. Atop a crisp malt bill and a mountain of foam, notes of wild blueberry, mango slices, and tangerine peel fill the air. Building out new locations is a task all its own, but we knew from the get-go that we wanted to control our beer the same way we always have, from the kettle to your hands. That means we needed a fleet of climate-controlled trucks to trek all the way to Saratoga, Boston, the Cape, and everywhere else we call home. Here's to the folks out there on the road, getting it done while we sleep so that we can pull up a stool and enjoy the easy part.
Core beer from an alternate reality. Very Azure is an amplified version of Azure, a hoppy New Zealand powerhouse. Juicy tangerine, Sauvignon Blanc, sweet lime, and a bounty of tropical fruit erupt from the glass, courtesy of a blend of Nelson Sauvin, Motueka, Hallertau Blanc, and Citra hops. A bluebird day in a can. ☀️☁️
The hop selection crew is en route to the West Coast, and we wanted to give them a proper send-off. ✈️🏔️ Palm Springs of Washington is a West Coast IPA featuring Citra, Simcoe, and Krush HyperBoost for supercharged hoppiness. These concentrated hop oils burst with notes of pine sap, ruby red grapefruit, guava hard candies, and orange peel! Using cutting-edge, concentrated hop oils like these allows us to essentially increase our pounds per barrel to levels that would be impossible otherwise. Every year, we travel to the legendary Yakima Valley. With the Cascade Mountains as a backdrop, dry, rolling hills give way to a fertile valley flush with fruit orchards and hop fields. Washington State may conjure images of misty forests, cloud cover, and rain, but this magical stretch of land enjoys more than 300 days of sunshine each year. All that sunshine helps produce some of the finest hops we've encountered in all our travels. If you know the sign, you know the sign. If you don't, well... now you do. We love these cans.
Coffee Magic 🪄 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 captivated our coffee team, and we quickly got to work incorporating its character into a special release. Enter Juan Puerta of Sens Coffee. We've been obsessed with their co-ferments and have featured their work in a bunch of our favorite releases. So when we heard they were using this wild fruit in their fermentation process, we had to have it. Science Corner 🧪🔬 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 the fruit and glucose syrup, then reintroduced it into the tanks for continued fermentation before draining it and leaving it to dry in its honey process stage. All of that wild fruit character is now locked into the coffee, waiting to be unlocked with a proper pour.
Big Star, a North Star of our coffee program. ⭐ Every batch is made with coffee from our direct-trade partners and longest-running collaborators, Pablo and Eva Del Cid. Snappy notes of dark cherry acidity meet luscious toffee sweetness, creating everything we want in a morning cold brew.
Tuesday Sep 15
Tree (Haunted) House Tewksbury! Our second annual Halloween Party hits Tewksbury on Friday, 10/30. Fall seasonals and Halloween-themed pours are on tap, plus specialty cocktails and DJs spinning all night. Costumes encouraged. Regrets optional. The spooky tradition grows. Tix now at: https//tixr.com/e/205869
🔥 Tree House Card Night is BACK and coming in hot! 🔥 Friday, 9/25, from 5 to 9 PM, we’ll be in Charlton selling, trading, slinging pizzas, and drinking whatever you fancy, ice-cold. 🍕🍻 We’ll have some great vendors joining us, including @fatcatexclusives, @titletownsportsshop, @JohnQcards, @kappa.cards, and Djsportscards86. Bring your cards to trade and look to fill those gaps in your collection.
JJJuiceee Project Peacharine is our ongoing study of hops, one variety at a time. This round is all Peacharine, a hop grown in New Zealand. We traveled a long way to find it. We walked the fields, rubbed the cones in our hands, and talked with the people who grow them. That energy continues to drive us, and you can find it in this beer. Peacharine lives up to its name. Soft peach and nectarine lead, with apricot underneath and a light thread of lime that keeps it bright. In sum, it tastes like a bowl of fresh-cut stone fruit with a squeeze of citrus over the top. The body is pillowy, and the finish is clean. Pour it cold and drink it fresh.
Ruby Bay is back. This modern Pilsner is brewed with a blend of New Zealand-grown hops. Nelson, Riwaka, and Peacharine shine through. It carries bright notes of citrus, lime, sauvignon blanc, and ripe stone fruit, and it finishes crisp. The name comes from a place we're deeply connected to. Between Motueka and Nelson, a stone's throw from the hop fields, there is a small cove on the Tasman Sea called Ruby Bay. We stopped there on one of our trips and did not want to leave. For years, a white heron named Hamish made the bay its home, and the locals came to know it. When it died, they raised a statue of it on the shore. It stands there still, watching the water. Maybe our affection for that waterfront comes from years spent along our own coastline at home. Either way, it stuck with us. Ruby Bay is a welcome addition to our growing line of dry-hopped lagers. It is a beer for a wandering mind and an adventurous spirit. We hope you enjoy it in good company and good health.
At Ease is our Altbier, brewed with tradition in mind, with an added step of oak conditioning. It pours a deep copper color with a rising head of off-white foam. Toasted malt and a touch of cocoa sit up front, with a firm, clean bitterness behind them. Altbier is an old way of making beer. You ferment it cool like an ale, then lager it cold and let it settle. We take it one step further and let it rest on oak. The wood softens the edges and leaves a quiet trace of vanilla. We are as proud of this beer as anything we make at Tree House. It is patient, honest, and exactly what we set out to make. Pour it into a clean glass, take your time, and relax.
Wild Strawberry and Basil Vodka Soda is back. It starts with our own vodka, distilled in-House, and pairs ripe wild strawberry with fresh basil. The strawberry is bright and a little tart. The basil comes in as a whisper behind it, green and peppery, and keeps the whole thing from tipping too sweet. Light bubbles and a clean finish. We have not found anything else quite like it, and it seems you agree. Every time we release it, it is gone sooner than we expect. Pour it over ice or drink it straight from the can. Either way, it does not last long.
Concord grape has a deep, musky sweetness that most Transfusions never resolve. Ginger brightens it, and lime sharpens it. But a hint of Thyme is what really ties it together for us. Its earthy, faintly floral edge sits right between the grape and the ginger, and it makes the finish long and clean instead of sticky. It's a small addition you might miss if you didn't know it was there, but we're sure you will love it when you try it.
Monday Sep 14
Available now for the next hour, online ordering for pick-up only. Boston, Charlton, Deerfield, Sandwich, Saratoga, and Tewksbury.
🥛x 3🤍 The Milky Series has never been so hoppy. Our palates are smacked with juicy peaches, grapefruit sorbet, and tropical smoothies, all wrapped in an astoundingly smooth body. For this series, we utilize a softer water profile, wheat in the grist, a different yeast blend, and a hop charge 30% larger than the original. More hops than the OG would be insane in any other context, but this thing is creamy and delightful. No milk or lactose was harmed in the making of this gem; just an intentional side quest of one of our beloved favorites.
Patient Whisper is our German-style Märzenbier, conditioned for an extended period in our lager cellar. Brewed with a complex, traditional malt bill, it carries warm notes of caramel and toasted bread. Good things take time. Every lager we make undergoes lengthy, proper conditioning, but when we have the space and time, we let certain batches get some extra rest. The result is sharper clarity in the glass and, in turn, a crisper mouthfeel. We brewed this batch just after Memorial Day. But perhaps our favorite part is the meringue-like foam that resists falling into the glass. When it does, the lacing is superb. The foamy magic is evident in each sip, too; the carbonation feels finer and more peppery, making this malt-forward lager feel downright zippy. This is the type of beer that we've always dreamed of making - an endless pursuit of perfection while allowing ourselves patience, humility, and relentless iteration. We suggest a freshly rinsed glass, a vigorous pour, and someone special to share it with.