Historie

Tree House Brewing Company was founded in 2011 in a small red shed in Brimfield, Massachusetts. Since day one our goal has been to present you with consistently enjoyable beer that can contribute positively to life’s precious moments, and to serve them in a cheerful, community‑oriented environment. We have grown from a five‑gallon Coleman cooler brew startup to a state‑of‑the‑art 60 BBL, German‑engineered brewery. Tree House owns and operates six facilities; the primary brewery, coffee roastery and distillery are located in Charlton, Massachusetts. We have proud traditions of producing our products from start to finish – you can taste the difference. We have a brewery in Monson, Farm Fermantory in Woodstock, Connecticut, a brewery in Deerfield, a taproom and brewery on Cape Cod and a golf course and taproom in Tewksbury. We are currently fully open with no restrictions or reservation requirements.

Produktion / Fremstilling

Tree House Distillery was created to bring something original and imaginative to the landscape of spirits in New England. We practice mash‑to‑bottle and control the process from raw materials to the finished drink with a focus on principled patience and exceptional flavor. Most of our mash components (primarily corn, wheat, rye and barley) are organically grown and malted in New England. The base malt comes from Valley Malt in Hadley, Massachusetts, and the yellow dent corn for our bourbon program is grown in northern Connecticut. A portion of our control and flavor comes from our in‑house coffee program, which provides the ideal cold brew for our Coffee Liqueur. We have a dedicated leadership for our program: Mr. John Charles Britton/John leads the program and has a background as a practitioner at St. George Spirits and as head distiller at Ann Arbor Distilling, as well as experience in hospitality and as a classical guitarist. We will not release a spirit that does not taste extraordinary. We have a strong belief in creating spirits that surprise and delight through an ecosystem where our beer, coffee, cider, wine, farm and distillery work together as a unit.

Ingredienser og tilgang

• Mash‑to‑bottle distillery with in‑house control and a focus on quality development.
• The majority of mash components are organically grown and malted in New England.
• Base malts are supplied by Valley Malt; yellow dent corn grown in northern Connecticut.
• In‑house coffee program supports the development of our Coffee Liqueur and other products.
• An ambitious bourbon program is under construction; over time more ideas such as the use of spent bourbon‑barley wine finishes and other ideas will be explored.

Produkter / Whisky‑serien

Our flagship rotation of spirits includes rum, vodka, liqueur, gin, seasonal Eau de Vie and whiskey. We have a bourbon program and work with mash configurations based on corn, wheat, rye and barley for our spirits. We also envision producing a single malt and other potential whiskey products as part of our future plans. We will not blend spirits that are made elsewhere or use neutral spirits – mash‑to‑bottle is our approach. Over time we will explore the use of spent‑barrel systems and other creative techniques in the realization of our whiskey and other spirits projects.

Besøg og oplevelser

Our products and spirits can be purchased at all of our locations in Massachusetts, with expanded availability at upcoming locations. There is also a comprehensive cocktail and frozen‑drink selection in our taprooms, and we are exploring additional tasting events and experiences as we expand.

Filosofi

Mash to bottle. Local, characterful ingredients. Excellent flavor. Field to glass. In‑house. We prioritize control and integrity throughout the process and strive for consistent flavor experiences that evoke nostalgia and joy.