All of this Tree House content lately has been amazing! Hard not to love the amazing level of intention and detail you've given to every part of your process and final product.
as a newbee homebrewer and craft beer lover in china, there is no more enthusiasm to taste a tree house haze. because of that, i am more excited about your distilled alcohol. wish taste it in some day! thanks for your contributions!!!
As a brewing student, I absolutley love your videos. I appreciate the amount of detail provided, it's great to hear Nate speak about the entire process, definitely gives me lots of good ideas for hopefully opening my own brewery someday. Keep up the great work! I'd love to hear more about your fermentation and different yeasts you use, microbiology has been one of our more interesting classes in school.
Great tour of this distillery. Lots of content and thorough knowledge of a present-day setup. If I were in the States, a bottle of your Bourbon would be on my shelf and in my glass, Bottoms up.
Your videos are very inspiring. I just purchased a brew kit from more beer. I havent used it yet but watching your videos makes me wonder if I have the talent to start towards a brewery...I doubt it but gives me motivation 😆
These videos are the highlight of my week, thanks for spending so much time on them. I work in a facility with electrically classified High Haz rooms too, definitely amazing how much thought and engineering goes into keeping the areas safe.
Right on, thanks Connor. We will discuss our bourbon program in a future video - we hold a great deal of pride having started it from scratch, which is quite uncommon these days and presents unique challenges.
I haven't graduated from my Air Still yet, but this is super interesting to watch! So much respect for the barrel folks with so much to keep track of and so many flavor combinations! Cheers!
That still is such an impressive piece of kit, and your attention to safety is admirable. I've been in a few distillieries that are more than a little sketchy in that regard.
Essentially, a lot of spirits are hopless beer at the start. That is what makes our KOLA coffee liqueur so special. We mash it in house, ferment it, distill it, select and roast the coffee, and blend it ourselves. I believe Mr Black is the only liqueur that is made from their own roasted coffee, but I am unaware of another distillery that also utilizes a stout mash the way we do.
Hi Nate, as a nanocraft brewstillery owner in Old England, UK, your videos have been extremely valuable! Would I be able to send you a bottle of our (multi award winning) gin in return for the information?
The areas of taped dry wall are slotted for tile, but we ran out of money during construction given the extensive upgrades required of the facility. It will be finished in time.
Beautiful system, but fairly inaccurate information. Distillation is a continuum. The head/hearts/tails cuts are a rules of thumb and a way to communicate about how we think about cuts. However methanol (wood alcohol) specifically is the compound that can cause macular degeneration and the concentration needed to do so is very high. To say that the heads are dangerous and the tails are useless is really misleading. Most high end bourbons will have some of the late heads and early tails to create the complexity for barrel maturation. Heavy rums utilize tails heavily as well. Appreciate the videos but maybe have your distillers speak to the process as it harms the brand credibility to hear such inaccuracies. Also your forklift has high arc high volt solenoids in a Class 1 Div 2 space, typically not a big deal but if your going to harp on XP provisions you should make sure you are consistent.
Who else thinks we need some more distilling videos?
All of this Tree House content lately has been amazing! Hard not to love the amazing level of intention and detail you've given to every part of your process and final product.
Thanks Andrew - we'll keep it going!
I’ve been truly enjoying getting home from work on Friday, cracking a beer, and enjoying a new video every week!
Good to hear! Thanks!
Your guys’ spirits are all fantastic, but the bottle choices for them are on another level. Seriously beautiful.
Wow, thank you! We spend a lot of time on it so that is nice to hear
So insanely jelly, your setup is like a brewers paradise.
as a newbee homebrewer and craft beer lover in china, there is no more enthusiasm to taste a tree house haze. because of that, i am more excited about your distilled alcohol. wish taste it in some day! thanks for your contributions!!!
wow good ...
As a brewing student, I absolutley love your videos. I appreciate the amount of detail provided, it's great to hear Nate speak about the entire process, definitely gives me lots of good ideas for hopefully opening my own brewery someday. Keep up the great work! I'd love to hear more about your fermentation and different yeasts you use, microbiology has been one of our more interesting classes in school.
Great tour of this distillery. Lots of content and thorough knowledge of a present-day setup. If I were in the States, a bottle of your Bourbon would be on my shelf and in my glass, Bottoms up.
Glad you enjoyed it! Hopefully we will see you in the future
So fascinated by this part of the earlier tour video! I can't wait to visit when we come up to see my girlfriends family in Northern Connecticut.
Thank you, Andrew - we look forward to hosting you!
Great video, I love watching your videos, the pride in Tree House really shows. I'm especially glad that you're filtering eyelashes : - )
Love these videos. Still lobbying for a Treehouse vehicle fleet tour one of these times (with at least one Doug demuro reference)
It is 100% on the list!
Your videos are very inspiring. I just purchased a brew kit from more beer. I havent used it yet but watching your videos makes me wonder if I have the talent to start towards a brewery...I doubt it but gives me motivation 😆
i would go to your brewery isaac. Enjoy the craft and chase your dreams 💪 we only get one life
well said!
These videos are the highlight of my week, thanks for spending so much time on them. I work in a facility with electrically classified High Haz rooms too, definitely amazing how much thought and engineering goes into keeping the areas safe.
Glad you like them! Indeed, it’s quite the setup.
Was fortunate enough to get a bottle of old growth batch one. Really interesting to see everything behind the curtain. Great stuff as always.
Right on, thanks Connor. We will discuss our bourbon program in a future video - we hold a great deal of pride having started it from scratch, which is quite uncommon these days and presents unique challenges.
Thanks for e tour
Love the synergy between the 3 parts especially using a barrel again after aging a beer in it. Cant wait to try some of these in the future.
Right on - thank you!
Truly amazing
And the hits just keep on coming! Loving these videos. Thanks for taking us behind the curtain.
Thanks Dennis!
Awesome stuff again! Can’t wait for some of the barrels to be bottled
You and me both!
I haven't graduated from my Air Still yet, but this is super interesting to watch! So much respect for the barrel folks with so much to keep track of and so many flavor combinations! Cheers!
Thank you!
This is awesome. Would be a very cool subject to photograph close up.
Indeed - it's such a fascinating space .
That still is such an impressive piece of kit, and your attention to safety is admirable. I've been in a few distillieries that are more than a little sketchy in that regard.
In checking out the market we were quite surprised by many builds in the region.
@@treehousebrewco Well said.
Very nice set up!
Have a bag of Munich and a bag of 2-row, but no time to use it up for beer so, have to make some vodka 😜
I've never had your spirits but now I'm curious
Oh men, that barrel aged stout whisky sound amazing. So it's a beer stout that has been then distilled? Please send some bottles to Australia!!
Essentially, a lot of spirits are hopless beer at the start. That is what makes our KOLA coffee liqueur so special. We mash it in house, ferment it, distill it, select and roast the coffee, and blend it ourselves. I believe Mr Black is the only liqueur that is made from their own roasted coffee, but I am unaware of another distillery that also utilizes a stout mash the way we do.
Nate swoll af
Do you brew and distill on the same equipment since that have similar process until the distillation process.
we do not
What is the alcohol n everything testing kit?can u add a link for it?
Hi Nate, as a nanocraft brewstillery owner in Old England, UK, your videos have been extremely valuable!
Would I be able to send you a bottle of our (multi award winning) gin in return for the information?
Thanks Tommy!
Wow very volatile but yet safe environment . My question is the forklift explosion proof ? That’s the only concern I saw .
It may be that your only using it during non operations in that area .
Nate, would you ever consider doing an Amaro Fernet or Sicilian (Averna) style?
absolutely
Super manual without a spirits safe on the cuts process. I imagine the goal is to have one because then you can just bust out the hydrometer.
what is your building footprint?
How much longer does the distillery remain 75% painted? What gives?
Haha! I was noticing that too 😂 Only because of the attention to detail everywhere else!
The areas of taped dry wall are slotted for tile, but we ran out of money during construction given the extensive upgrades required of the facility. It will be finished in time.
@@treehousebrewco ah!
Now we just need Treehouse tobacco and firearms for the ATF trifecta.
That big window cost less than c1d1 explotion proof lights Fixtures 😅😅😅😅😅😅
That big window was an extraordinary investment, and in many ways explains the unfinished paint... :(
Beautiful system, but fairly inaccurate information. Distillation is a continuum. The head/hearts/tails cuts are a rules of thumb and a way to communicate about how we think about cuts. However methanol (wood alcohol) specifically is the compound that can cause macular degeneration and the concentration needed to do so is very high. To say that the heads are dangerous and the tails are useless is really misleading. Most high end bourbons will have some of the late heads and early tails to create the complexity for barrel maturation. Heavy rums utilize tails heavily as well. Appreciate the videos but maybe have your distillers speak to the process as it harms the brand credibility to hear such inaccuracies. Also your forklift has high arc high volt solenoids in a Class 1 Div 2 space, typically not a big deal but if your going to harp on XP provisions you should make sure you are consistent.