The Ultimate Tree House Brewing Campus Tour. youtube.com/watch?v=PrcQPsQw… Enjoy.

excellent day for it

Nominee for the cutest glass in your cupboard award 👻🏆 Available now online and in Charlton, Deerfield, Sandwich, Saratoga, and Tewksbury!

Waiting room now open. treehousebrew.com/brs-launch

He's back! 👻 Crafted with a blend of Mosaic, Nelson, and Citra, Ghost Emoji is our spooky Double IPA, bursting with overripe melon, grassy citrus, dank blueberries, and tropical fruit notes. It's been two long years!!!

Hold On to Sunshine Marshmallow is one of our favorite Milk Stouts, conditioned on mounds of marshmallows. Brewed with pale and chocolate malts, lactose, coffee, cacao, and peanut butter, it delivers notes of rich milk chocolate, dark brown sugar, creamy espresso, and chocolate-covered peanut butter cups. Marshmallows shine through in the aroma, with a hint of vanilla reminiscent of a freshly opened bag beside the fire. 🏕️🔥 Everyone has their own system for the perfect marshmallow: golden brown, a little burnt, straight off the stick, or tucked into a s’mores masterpiece. HOTS, as we like to call it, is already a fluffy treat we love sharing around the fire. Adding marshmallows was a no-brainer. One more week until the time change. Keep the light-bringers in your life close. 🌅

To be human is to love... candy 🥥Human Condition is a rich Milk Stout brewed with chocolate and caramel as an ode to a certain Girl Scout cookie. For this rendition, we more than doubled the toasted coconut used for conditioning, bringing waves of soft-baked macaroon notes and the flavor of chocolate ice cream topped with crunchy coconut flakes to its candy-coated finish.🥥 This beer takes a lot of self-control not to eat all the ingredients before they make it into the beer. You're welcome.

The latte team is on 🔥🍫. Our Maple Brownie Oat Latte brings together amber maple syrup, golden cane and dark brown sugars, and a blend of Dutch-process and black cacao for the rich, fudgy character of a freshly baked brownie. Tahitian vanilla and a touch of sea salt round out the chocolate in this creamy treat. Quicker sunsets, crunchy leaf-laden streets, and flickering pumpkins have us in the mood for baking. We took our crisp, roasty cold brew and made an ode to freshly baked brownies and the comforts of fall. Cozy season starts right here with Tree House Coffee. 🍁☕🎃

Tomorrow at 11:00 AM EDT, we're excited to open a limited number of memberships for year two of our Barrel Reserve Society. To our Founding Members, thank you. It means a lot that so many of you have renewed for year two. We're grateful to everyone who joined us for year one. If you haven’t joined us yet, we’d love to welcome you. Please flip through the carousel to see what we have planned. How the sale works: Head to: treehousebrew.com/brs - The waiting room opens at 10:30 AM EDT. You can join any time between 10:30 and 11:00 AM. There’s no advantage to arriving right at 10:30. At 11:00 AM, everyone in the waiting room will be randomly assigned a place in line, and the sale will begin. Anyone arriving after 11:00 AM will join the back of the line in the order they arrive. Joining the waiting room does not guarantee a chance to purchase a membership. John, Chris, and the team look forward to sharing the year ahead with you.

Cool weather calls for long sleeves and big cups of coffee.🍂🎃☕️

Uh oh, the Evil made its way into the hardware! 🤖👿 We took our Halloween Triple IPA tour over to our Juicy Robot, and if it tastes this good, we don't mind our favorite friend being a bit devilish. Featuring a high mash temperature, additional sweet malts, and an enormous charge of our Juice Machine hop blend throughout the brewing process, this might be the most potent expression of our Juice Machine hop blend to date. It's so juicy, it's spooky! 👻

Normand is our barrel-aged Quad. This year's release rested for twelve months in select bourbon and rye whiskey barrels, transforming into a characterful beer full of individuality and intrigue. Pouring a dark ruby red, it carries notes of caramel chews, rich dark fruit, bourbon candy, and Belgian yeast esters. Belgian Quads are a special branch of the Belgian beer tree. We craft ours meticulously to style, save for their rest in American Bourbon barrels, adding a flair of oaky spice to their complex profiles. You might expect a beer with a hefty ABV of 14.6% to be overtly sweet or boozy, but it's much tamer than it appears. Rich and drinkable, its warming qualities sneak up on you. We love this beer on its own, alongside a hearty meal, or as a counterpoint to a sweet dessert. As always, we suggest stowing a few bottles away to compare with past vintages. They evolve over time, developing sherry- and port-like notes through welcome, mild oxidation.

💎⛰️⛰️ Diamond in the Rough is our Belgian IPA, brewed with 100% Belgian malts, golden Belgian candi sugar, and a novel blend of aromatic hops. We fermented it with one of our favorite fruity Belgian yeasts and used Saphir, Saaz, and Citra hops throughout the hot and cold-side processes. It's full of notes of lemon peel, juniper, and citrusy black tea that meld perfectly with its classic Belgian esters. We love when a traditional branch of the beer world finds a modern twist. You don't see this style often enough, and we hope you get to try it while it's here. We’re proud to share it with you alongside a beer program that spans hundreds of styles, drawing on centuries of brewing tradition from around the world.

🍂 Fresh Julius Harvest at Tree House Farm Brewery today. 🍂 Our flagship has hit its peak just in time for a forecast full of sunny days. The leaves are crunchy, the air is crisp, and we're here long after the sun sets. We've got all the goods to go and a tap list that captures our full breadth, from tart to hoppy, dark and roasty, and of course, cider made from our own apples. There's no better place than the farm to experience fall. 🍁

👻🎃 Scare-a-Gon is Paragon’s evil twin! 🎃👻 For our Halloween blend, we flipped the ratio of naturally processed and washed-processed beans, building Scare-a-Gon around 70% washed and 30% natural coffee. This shift transforms Paragon’s chocolate and berry profile into something brighter, with notes of citrus, caramel, and a hint of sweet apple. 🍎 Washed vs. Natural Processing ☕ Washed coffees have their fruit flesh removed before the beans are dried. This process tends to highlight the coffee’s inherent characteristics, often bringing brighter acidity, cleaner flavors, and more defined citrus or floral notes. Natural coffees are dried with the fruit still surrounding the bean. This extended contact often lends the cup more pronounced fruitiness, sweetness, and berry-like character. How cool is coffee?

Trick or Treat (yourself) We've got our Scare-A Gon blend, a sweet and citrusy riff on our beloved Paragon, available in whole bean form as well. Served piping hot, notes of blood orange waft into the air, followed by a rich roastiness and a hint of candy apple on the finish. A simple inversion of our Paragon blend ratios creates a once-a-year treat that's just as approachable for an everyday cup but with a little candy-coated sweetness.

Little did we know when we first brewed Single Shot over ten years ago that it would lead us to open our own roastery. Our Coffee Milk Stout has never tasted better, utilizing beans freshly roasted just a stroll down the stairs from our brewery in our Coffee Department. It's a rich, contemplative beer that remains effortlessly drinkable, carrying notes and aromas of rich chocolate, cold-brewed coffee, and coffee ice cream. Complex roasted malts, years of refined process, and fresh coffee. The way it was always meant to be experienced.

We also have our latest Blackberry Co-Ferment available in whole-bean form, making for a wonderful cool-weather cup with warming notes of caramel and sweet berry. Celebrating the Producers 🌱 Producers like Andrés Martínez do more than grow and harvest exceptional coffee cherries that capture the character of their terroir. They find creative ways to elevate those inherent qualities through innovative processing techniques, such as this blackberry co-ferment. These single-origin releases are small-batch and disappear from our shelves fast. If you fall in love with a particular release, don't sleep on stocking up. You never know when we'll get our hands on more!

It is a monster day of releases today, and there's no better way to kick things off than with a little Magic. Blackberry Magic, that is. This special co-ferment is bursting with notes of sweet blackberry juice and warming caramel. We got our hands on a fantastic varietal called Caturra, whose naturally juicy character is complemented by a co-fermentation with real blackberries. By blending blackberries with yeast from the coffee cherry juice after a four-day anaerobic fermentation and inoculating it back into the coffee cherries for an additional four days, this process captures that fruit essence, creating a vibrant experience we had to bring to you. 🌱👨‍🌾 The Farm & Farmer 👨‍🌾🌱 Andrés is a 29-year-old biochemical engineer, highly motivated to connect his professional world with his coffee-growing roots at his farm, El Sendero, in Cauca, Colombia. With two cherry collection points in Cauca and Nariño, the farm can harvest larger, more standardized quantities, including Geisha, Sidra, and especially Caturra.

The trio's all here, and we're feelin' extra spooky. 👻 👻 👻 💃🏻 See you here soon. .... Seriously, though - Evil Green.