So here’s where I go ahead and tell you why I did the stuff I did. I’ve spent the last year using every combination of American and English yeast available to me trying to replicate the Treehouse flavor. There is a noticeable bubblegum, with some melon, and even general fruit esters that I never believed were a result of the malt or hop combo. Yes, I do believe Treehouse gets much better hops than homebrewers have access to – but I also believe that with no oxygen ingress and careful dry hopping, we can at least get close. Disclaimer – I’m sure the malt bill isn’t exactly what Treehouse is using, but for the purposes of homebrewing and recreating something it tastes so damn close. For many of you who’ve followed this recipe’s development you know I’ve added and taken away many malts. This is what I’ve rested on as my interpretation…for now.

I’ve decided that the water chemistry plays a bigger part in the final beer than I’d ever thought. The chloride and sulfate ratios are slowly being raised as I brew more and more, but I like them where they are for now. The most recent version was as soft as a Treehouse core IPA.

I’d almost say dry hopping is the most important part of this beer (Not anymore), but it’s a combination of things. Here’s what I do know:

I like a bigger whirlpool now, but I’m WP’ing at 108* for at least 30 minutes (up to 60) instead of 180*. I also feel like the commercial version is a lot less hop forward than I ever imagined. the Treehouse brewing crew has made what I’d consider a Golden Triangle of hops, malt, and esters. The more I dig into Julius, the more I think it’s the most beautiful beer ever designed.