An absolutely mega holiday weekend is coming up at Tree House. 🍕 October by the Sea in Sandwich 🔊 Nanuet, NY Pop-Up (Back at it early tomorrow - 8a order for 9a pickup!) 🍎 Harvest Season at the Farm 🍁Bright foliage in all locations 🍂An extensive, inviting selection of seasonal beverages to enjoy onsite and at home. 🪾Lots of room for you and yours to spread out and let the day melt away. We can't wait to host you!

🍂🥃 OLD FASHIONEDS! 🥃🍂 We've got two great cocktails for bourbon lovers and newcomers alike. 🥃 The Classic The sipper of all sippers. ✓ High Rye Bourbon ✓ Splash of simple syrup ✓ Angostura & orange bitters ✓ Fresh orange peel 🍊 🍁 MAPLE OLD FASHIONED The same High Rye Bourbon, dressed for the season. The drink for those who are ready for fall! ✓ High Rye Bourbon ✓ Splash of New England maple ✓ Black walnut bitters ✓ Lemon peel 🍋 Whether you want to experience our robust High Rye Bourbon in all its glory or enjoy it with a sweet, nutty twist, we'll have it available all fall.

It's pop-up season, y'all. 🧐🙃

Just say yes to this. It’s going to be a great autumn to visit Tree House. See you out there. 🍁🍂🍁

10,000 batches of beer in Charlton. It feels almost unfathomable to say that, feeling like we were just standing on the brew deck for the first time and tearing the tarps from the west-facing windows to reveal a sight we would call home for the next decade. Seeing these cans roll off the line this morning made it real. This monumental release utilizes five of our most essential hop varieties: Citra, Galaxy, Amarillo, Nelson, and Simcoe. With vivid aromatics, we taste notes of fresh grapefruit, mango juice, ripe pineapple, summer peaches, Sauvignon Blanc, and fresh pine. Passion and proficiency; it’s an incredible thing to witness. We see it on the field, glimpse it through the kitchen doors, hear it from the stage, and hold it in the most ornate and everyday objects. Trained repetition is something we all experience; things that once took almost painful concentration become as second nature as driving a car. When we finally reach that ease of operation and flow, that’s when the real work begins, and it starts with questions. Why does this process work? How can we improve it? Where are my blind spots? What roadblocks have I simply gotten used to? What happens if we remove them? Even after 10,000 batches of beer in Charlton, we continue to ask these questions. For a brief moment, every batch we make represents the best we can do. We have not really expanded our brewing volume much in the last half-decade, but we have deeply expanded our knowledge and passion for the craft, and we have no intention of slowing down. 10,000 down and full steam ahead.