Canton Taproom Launch & Upcoming Events!
Jun 8

Canton Taproom Launch & Upcoming Events!

Canton Taproom – Opening Tomorrow!
We are beyond excited to welcome you to the new Taproom experience in Canton! Service starts tomorrow, Wednesday 6/8 at 12pm. Hours of operation are Monday-Saturday from 12PM to 7:30PM (new longer Saturday hours in Canton only). Same retail service for purchasing beer and merch to go. Keep an eye on our website and social media accounts for updates regarding special weekend Food Truck events!


2016 Sierra Nevada Beer Camp, June 18th, 1PM-5PM, City Hall Plaza, Boston, MA

“Not every brewer is going to get a call from Sam to join Beer Camp Across America, but if you do, you say yes.” 

This year, we are honored to be included in the Northeast Team for the 2016 Sierra Nevada Beer Camp Across America project. Join in the celebration as the 6-city festival tour rolls into Boston this summer! The event includes: 127 breweries, Live Music & Food Trucks right in the heart of Boston.

See our event page for more details.

Tørst Tap Takeover & Luksus Dinner, June 26th

Trillium travels to Brooklyn! This June, we’re setting up shop at Tørst, Jeppe Jarnit-Bjergsø’s acclaimed beer haven. Starting at 12pm, we’ll have several Trillium draft offerings on tap at Tørst, including 2 special release collaborations with Evil Twin! That same evening, Luksus, a tasting experience operating out of the back of Tørst will be pairing Trillium beers alongside Chef Daniel Burn’s food during their 2 standard seatings.

The Luksus dinner event is SOLD OUT, but check out the Tørst website for more info on the Tap Takeover!

Insider tips: both collaboration beers with Evil Twin will be available at our breweries in Canton and Fort Point later this month…stay tuned for release details!

Third Anniversary Celebration & March Hiring Update
2:00 pm14:00

Third Anniversary Celebration & March Hiring Update


3 Years, 2 Breweries, 1 Celebration...

Ever since opening our Canton facility in December, we have all been eagerly awaiting the perfect opportunity to welcome friends, family, and fans into our new home to share a beer and celebrate this special moment with us...That time is now! 

We invite you to join us in Canton on Sunday, March 20th from 1-4PM to commemorate the Third Anniversary of Trillium Brewing Company! 

Featuring the most comprehensive draft selection we've ever been able to assemble; we are thrilled to announce that attendees will have the first taste of Dialed In, our Third Anniversary Double IPA, before official public release. Not only will we have plenty of Dialed In flowing for draft pours, but every ticket holder will also get a bottle to take home!

To provide the vibe, DJ Sprino will be spinning Hip-Hop on vinyl, and the incomparableChicken & Rice Guys are bringing their food truck to vend heavenly halal-style street cuisine! (Yes, there will be a vegetarian option).

Tickets: $50 Each (+tax/fees)

On sale Friday, March 4th at 12PM

Each General Admission Ticket includes:

  • 1 Commemorative Trillium Third Anniversary Stemware
  • 3 Beer Vouchers Redeemable for 10oz. or 5oz. pours (depending upon style)
  • 1 Bottle of Dialed In, our 3rd Anniversary Double IPA (not for on-site consumption)

Additional Beer Vouchers will be available for purchase at $6 each and are not refundable.


We are looking for driven, passionate individuals to join Team Trillium!
Click on the Pro Brewer links below for full job descriptions

Delivery Driver
Tap Room Associates
Retail Associates
Packaging Manager
Sales Manager


February Events Update
1:30 pm13:30

February Events Update

RateBeer Best Awards 2015

Last weekend the international craft beer community descended upon Santa Rosa, California for the RateBeer Best awards festival. We were honored to have been invited to pour our beer and spend time with industry leaders from across the globe. Thanks to YOU, our dedicated supporters, Trillium brought home 10 awards including being named one of the top 100 breweries in the world. It’s always humbling to receive accolades, but what’s truly more important to us are these unique occasions when we can gather together with our friends and fellow brewers to share laughs, collaborative ideas, and of course, beer! Once again, we want to offer our deepest appreciation and gratitude to our fans who have brought us to where we are today. Cheers! 


For the second year in a row (no pun intended), we are thrilled to have our friends from Other Half Brewing back in Fort Point for a party at Row 34; also joining us this time around is Barrier Brewing out of Oceanside, NY. This Saturday, February 6th we will offer 7 different styles, including a “wild” beer and a Barrington coffee infused Pot & Kettle Cask! No tickets required and taps go live at 10pm; See you there!

The Publick House Meet & Greet  

After a brief hiatus, The Publick House IPA is back with a vengeance. What better way to celebrate than with a tap takeover at our favorite neighborhood beer bar in Brookline! Starting at 5PM on Tuesday, February 9th, Team Trillium will be hanging at The Publick House to talk shop and raise a few glasses of our latest creations. In addition to The Publick House IPA, 9 different beers will be poured including some special offerings not to be missed. No tickets required; mark your calendars!

Trillium Canton Opening
6:30 pm18:30

Trillium Canton Opening

We are thrilled to announce the grand opening of our new Canton facility on Monday December 14th! We are so fortunate to have the most passionate and devoted community of fans who have supported us along of the way; this moment wouldn’t be possible without you. THANK YOU! Canton will be open for retail sales of growler fills, bottles, and merchandise and offer complimentary sampling of a rotating variety of beers. For more information about our Canton brewery, including beer availability and limits visit our Canton Location page.


We want the entire Trillium team to be with us for this milestone and to welcome you in Canton. To make this possible, our BOSTON RETAIL LOCATION WILL BE CLOSED ON MONDAY, DECEMBER 14TH. We will re-open with regular hours on Tuesday 12/15.


For our grand opening event in Canton on Monday 12/14 we will have special extended hours from 12-7:30PM to allow as many of you to join us as possible. Regular hours of operation thereafter will be identical to those at our Boston location:

Monday: 4-7:30PM
Tuesday: 4-7:30PM
Wednesday: 4-7:30PM
Thursday: 12-7:30PM
Friday: 12-7:30PM
Saturday: 12-6PM


We have parking in the lot in front of the building that we share with 3 other businesses. On Monday we will have an attendant on site to answer questions and facilitate organization. In the event that our primary lot fills up, our team members will direct you to designated, over-flow spaces. In accordance with town rules, street parking is prohibited and we kindly ask that no one park in neighboring lots (we don’t want anyone to get towed!).  


We are pleased to announce that a rotating selection of beers will be available for free 2 oz. sample pours in one of the tasting rooms at Canton! A Trillium team member will greet and direct you at our entry.

Other Half Collaboration
9:00 am09:00

Other Half Collaboration

Other Half Collaboration

After the successful release of Green Street Obvious Pale Ale back in August, we were trying to squeeze a trip to Brooklyn in our hectic production schedule to share a collaborative brew day with our friends at Other Half. A small window of opportunity came up, and on October 21st our head brewer Zach hopped on a train to brew with Matt and Sam. Might have been a little obvious, but we crafted another dank, juicy IPA stuffed with Amarillo, Simcoe, Galaxy and Equinox hops called Street Green. Other Half released cans of Street Green at their brewery on Saturday November 7th to a monster line that was eerily reminiscent of what we experienced here in Boston for the Green Street release! Sounds like this elusive beer sold out the same day, so there's a slim chance of trying unless you had a beer nerd buddy snag a couple four packs.

Canton Construction Update
9:00 am09:00

Canton Construction Update


Canton Construction Update

After many months of preparation and anticipation, the Canton brew house equipment arrived from DME in mid-September! Our dream of opening a second brewery is finally becoming a physical reality with massive 90 bbl fermenters towering high above the polished, freshly epoxied floor. The shiny mash tun, boil kettle, and brite tanks are in place and will soon begin filling the pallets upon pallets of kegs and bottles stacked nearby. Structural work on electrical, plumbing, and steam piping is in the final stages of completion and the 5,000 Sq ft. elevated mezzanine is fully installed with fixed support columns and concrete reinforcement. 

While hard hats and work boots are still part of the daily dress code, the hope is to bring our production system online within the next few weeks and begin initial test batches; we’re almost there. The retail and tasting room area is also in a state of remarkable transformation from simple metallic skeleton into a beautifully finished space with clean lines and thoughtful aesthetic. Stay tuned for the official announcement of our grand opening celebration and all the exciting developments yet to come. 

Summer 2015 Update
9:00 am09:00

Summer 2015 Update

Trillium is Hiring!

Want to join our family?  Construction is under way on our new facility in Canton and we’re getting ready to add to the Trillium team at both locations.  Recent job postings have been made for full-time Brewer and Retail Manager and we’re still taking applications.  Send your resume and cover letter to (please no phone calls).

Keep an eye open for more positions opening up late summer/early fall!


Construction Update

Demolition is done, building permit is in hand so now we’re busy turning the warehouse space in to a brewery, the mezzanine in to barrel/foeder storage and former offices in to the retail shop. Stay tuned for specifics, but we are on track to take delivery of/install the new brewhouse and cellar vessels in a little more than a month!


Tiny Space, Big Improvements

Every time we think we’re totally maxed out on space in our little Fort Point production brewery, JC figures out a way to squeeze in more/bigger fermenters.

In June we played brewery Tetris and moved out three 10-barrel tanks to make room for four 20-barrel tanks.  For those of you keeping track, that means increase in production of 30% which means should start seeing better availability of some of your favorite beers mid/late July. It also allows us more flexibility for our wild beer program.  Our team is super excited about their new split shift double-brew days to fill those babies up this month.

Trillium Turns 2
10:00 am10:00

Trillium Turns 2


Two years have whipped by! Please help us celebrate our anniversary later this month…here’s what we’ve got planned:

Saturday, March 21 10:00am

We hear you guys are digging our hop forward beers…so we busted out another double IPA  to celebrate our 2nd anniversary. UPPER CASE has a delicate, dry pilsner malt character with a smooth, soft, doughy mouthfeel from the raw wheat, oily hop resin which all serves as a canvas for this twice dry hopped 9% double IPA. Overipe mango, pineapple and passion fruit aromas leap out as the beer is poured. The impression of tropical fruit also takes the lead in the flavor which is layered further by white wine, pine resin and grapefruit zest. Hopped primarily with Mosaic with supporting roles played by Galaxy, Citra and Columbus. We figured there will be considerable interest, so brewed 3 batches! 

The first batch of UPPER CASE will be available on March 21st at 10am. Limit four 25.4/750ml bottles, up to 64oz in growler fills per person.

Bottles shops will get a limited amount of UPPER CASE and our draft accounts will tap kegs sometime during the week of March 23rd. Look for announcements from them if you can’t make it to the brewery!

In addition to the UPPER CASE release, we will tap a limited amount of the following beers for growler fills. We’ll also dust off a few cases pulled from our cellar for some special bottles packaged over the course of our first two years. The full growler fill and bottle lists will be announced in the days leading up to the 2nd anniversary, but it will include:

  • Trillium, Farmhouse Ale
  • Rubbel, Belgian Dubbel aged in Rum Barrels
  • Congress Street, IPA
  • Fort Point Pale Ale, American Pale Ale
  • Galaxy Dry Hopped Fort Point Pale Ale, American Pale Ale
  • Double Dry Hopped The Publick House IPA
  • PM Dawn, American Stout with Cold Brewed Coffee
  • Day&Night, American Blonde Barleywine with Cold Brewed Coffee

Sunday, March 22 2-5PM
Trillium Social at Row34

Come to Row34 on Sunday March 22nd at 2PM for a social w/ the whole Trillium Brewing team! Row34 is being mighty neighborly and opening early for us. Bivalves and bar snacks from Chef Francisco Millan.  This event is open to the public, first come first serve, pay as you consume. Beer list to be announced in the days leading up to the social; tapping schedule is TBD by Megan Parker-Gray.

Monday, March 23rd 5PM
Trillium’s 2nd Anniversary Party at The Publick House

The Publick House is account 00001 and threw us one hell of a party last year. Lets to it all again! 

The party starts at 5PM on Monday, March 23rd. First come, first served…we recommend arriving early!

The Publick House also agreed to open a bit early for 50 people holding ‘early access’ tickets. 


An email newsletter will go out with a link to buy tickets (NOTE: the link to buy tickets will not be posted to our website): $50 plus ticket processing fees. All terms/conditions will be posted on the ticket purchasing website.

Ticket holders get first crack at settling in to their favorite table/seat at the bar, as well as the first pours from the Trillium draft selection. The Trillium team will be there to welcome ticket holders with hugs (and some very nice gift bags) as thanks for the killer support we get.

Beer list to be announced in the days leading up to the party; tapping schedule is TBD by Jamie Hios.

If its your first time visiting Trillium, please clickHERE for everything you need to know: beers pouring for growlers, bottle list/limits, directions, our hours, and how things work in our retail shop.



We're Building Another Brewery
12:00 pm12:00

We're Building Another Brewery

So we’re building another brewery.

Holy shit.

It’s official, we’ve signed a lease for a second facility in Canton, near the University Station development.  We’ve got just under 16,000 square feet of awesome potential.  With parking.

I’ll answer all of (some of) your questions in a minute, but first I need to get nostalgic.  I’m never the sentimental one, JC is the romantic in our partnership (and marriage), but I’m pausing to reflect because we haven’t really had the time to do that in 5 years…and don’t see it slowing down now.

Skip this section if you’ve heard my story before.  JC and I imagined Trillium when we were planning our wedding.  As an avid homebrewer, JC wanted to brew the beer for our wedding and we thought it would be fun to create a brand as part of the process.  Name, recipes, labels…everything.  Our insanely talented friend and groomsman, Kevin Cimo, worked with JC to bring our images to life.  (Side note: Kevin is the brilliant talent behind all our hand-drawn labels you see today.)  It was on our honeymoon that JC brought up the idea of actually building our own brewery someday.  I was still on a delirious high after our wedding so I said, “Sure, baby…I love you so much…”  Fast forward a year and a half and I’m pregnant…with a baby…and a lease.  Wait, what??

We didn’t exactly have the financial ability  to go ‘all in’ to start Trillium.  JC had a full-time job and traveled internationally and I ran another business of my own. All while we were constantly working in the background to make Trillium happen.  It hasn’t been easy and we couldn’t have gotten open without an incredibly dedicated core team.

We’ve had many “Well, I guess this is the end of Trillium…” hurdles, some of which have been (very) public and others that silently kept us up at night wondering if we were going to need to sell our home, maybe move to another state to try again.  But the thing that kept us going, and braced us when we thought we were done for, was the unwavering support of our Trillium family, the vocal support of the local beer community, and the fans that line up around the corner in any conditions to try whatever we’re releasing on any given Tuesday.  Next time you’re in, please say hi to our amazing crew: Zach, Paul, Andrew, Matt, (Zach) Colton, (Matt) Garstka, Will, Meg, Shea, Amanda, Matty.  They’re pretty excited, too.

JC and I are so proud, enthusiastic, humbled, and driven to be able to share Trillium on an expanded level with so many more: a growing  Trillium family, a new community, and more fans.  As business partners, it’s a relief to know that we’ve reached a level of success together that enables more stability and security.  But as a wife looking at her husband, it’s hard to express the joy and pride I feel seeing how truly happy and inspired JC is now finally ‘all in’ living what he loves.  Thanks so much to all of you who helped in every way to make this next step a possibility.

OK!  Time for Q&A……….

Most importantly, NO we are not (ever) leaving Fort Point!  We plan to keep our tiny little store and production facility in Boston.  We’ll just finally be able to loosen the reins on production volume and operate more like a pilot brewery, continuing to offer new styles that are available until they run out.  We love seeing regulars come in week after week, arms full of growlers, looking up at the board to see what’s new.  The relationships we’ve built and feedback we receive is so meaningful to us.  We’ll be able to keep the Boston shop supplied with bottles and kegs from Canton, so you’ll still be able to get special releases as well as year-round beers like Fort Point Pale Ale and Congress Street IPA. We’ll bring some fun stuff down to Canton from Boston, too!

Yes, we’ll have a retail store in Canton.  Growlers and bottles.  We’re working with the city towards on-premise consumption but nothing set in stone yet.  Tours and events TBD.

How much will we produce?  We’re opening with a 3-vessel DME MasterBrew 30BBL High Output Brewing System and six 90-barrel fermenters, to start, as well as an expanded barrel program.  Between the two locations we’ll have approximately 10,000 barrels in annual production.

Where will we distribute?  We’ll continue to self-distribute and better keep our current accounts in consistent supply, as well as create relationships with new restaurants, bars, and bottle shops.  We’ve been keeping a little list over the last 2 years, and I can’t wait to finally start making some of those calls to say YES!  We have Trillium for you.

When???  Nobody knows better than us that, as soon as you put a date on it, you might as well scratch it and add 3 months (and then scratch that and add 3 more).  Let’s just say late 2015…



New Tasting Room, Thanksgiving Hours, & Beer Releases
5:00 pm17:00

New Tasting Room, Thanksgiving Hours, & Beer Releases

No huge changes, but we thought we should let everyone know that we  are extending our Tasting Room hours noon-730PM on Thursdays starting this week.

Also, here are the hours for Thanksgiving Week:

Tuesday 11/25 – 4-7:30PM
Wednesday 11/26 – CLOSED
Thursday 11/27 – CLOSED
Friday –  noon-7:30PM
Saturday – noon-6PM

You can always click here for what’s pouring for growlers, available bottles, what’s on deck, and FAQ on how things work at Trillium. Still have a question?

Humulus U Pre-Party

We’re pumped to host the pre-party for Brewer’s Supply Group’s Humulus U! Humulus U is a one day, educational forum on all things hops for brewing professionals. The forum takes place in Boston this Thursday November 13th, but since there’s a bunch of brewers coming in to town, BSG wanted to host a welcoming pre-party the night before on the 12th and they asked Trillium to host! So we’re closing the retail shop down a little early Wednesday November 12th at 6PM so we can welcome Humulus U keynote speaker Sam Calagione, founder and president of Dogfish Head Brewery. Sam will be pouring 90 minute IPA through 2 different Randalls packed with new hop varieties (Jaryllo and El Dorado). Trillium brewed a special beer for this party…a pale ale absolutely packed from beginning to end with a newer hop variety called Polaris. We’ve never brewed with Polaris before so this was our chance to get to know it inside and out. While the pre-party is limited to attendees of Humulus U (contact BSG to register), we’re alsoreleasing Polaris Pale Ale for growler fills at 4PM on Wednesday November 12th and on draft to a few of our accounts.


Beer Release: Vicinity

Trillium teamed up with Row 34 to a special beer on Friday October 24th that takes advantage of our walk-the-kegs-across-the-alley proximity. Vicinity is a beer that is best when ultra fresh. Lets face it, Row 34 can absolutely rip through Trillium’s beer so we brewed a beautifully hazy blonde double IPA busting at the seams with citrus oil, dank pine resin and tropical fruit from the Citra, Columbus and Galaxy and crisp, dry, bitter finish. Vicinity will be released at Row34 on Thursday November 13th right after its packaged.Vicinity will also be available for growler fills at the brewery starting at noon on Thursday (limit 1 gallon per person). We’ll open on Thursdays from noon-730PM from now on, too!


Beer Release: Stonington

Stonington is a New England Wild Saison fermented with a native New England mixed microbe culture captured from grape skins from the vineyard where Trillium founders JC and Esther Tetreault were married. This beer captures the essence of what we envisioned when we conceived of the brewery a few years back and is the first of many beers brewed with this native New England culture. Stonington has been aged for just over a year in spirits casks from Grand Ten Distilling and was originally released on draft at Lord Hobo for our beer dinner on October 27th. Stonington will be available in 750ml bottles at the brewery on Tuesday November 18th as well as rolling out to a few bottle shops.


Beer Release: Double Pot & Kettle

Double Pot & Kettle was originally brewed for the Armsby Abbey’s Anniversary Dinner this summer and there just weren’t enough bottles to last even a few days at the brewery. We immediately brewed another batch (this time, a 10bbl batch) and it has been conditioning on American Oak and Vanilla beans since late summer. We expect to release Double Pot&Kettle on Wednesday November 19th at 4PM in 375ml bottles, limit 6 per person.


Trillium’s Team Keeps Growing!

We need more help with these extended Tasting Room hours…interested in joining our team? We have a part time Retail Associate position available (Thursday, Friday, Saturday). Click here for the details!

For more information about Trillium, check out our website, follow us on social media and definitely sign up for the mailing list.

Fall 2014 Update
6:30 pm18:30

Fall 2014 Update

Lord Hobo Beer Dinner

On Monday October the 27th we’ll be at Lord Hobo for dinner! Modeled after a wedding reception (uh, well, kinda sort of…) the night will feature 5 courses inspired by food-centric moments in Trillium founders JC & Esther’s lives together. If you can’t make it to the dinner, be sure to come by the night of the 27th at 9:30 because Lord Hobo will reopen so everyone can try a special New England Wild Saison that’s being launched that night (more on that below!). Contact Lord Hoboto see if any seats are still available! Keep your eyeballs pointed this way for details on the menu and beers.

Beer Release: Galaxy Dry Hopped Fort Point Pale Ale

Its not exactly new, but we thought we should let everyone know that we will have Galaxy Dry Hopped Fort Point Pale Ale in bottles on Thursday October 23rd at 4PM! 1 case per person. We take our Fort Point Pale Ale and instead of dry hopping it with Citra, we opt for Galaxy dry hops. We really get after it; we use about 30% more Galaxy by weight. We made two batches of Galaxy Fort Point and will package another batch on Tuesday October 28th if you miss out on the first run. And this time, we promise the labels won’t bleed when they get wet! Limit 1 case per person.


Beer Release: Galaxy Dry Hopped Fort Point Pale Ale

We took our sessionable Kolsch inspired ale Sprang and pumped up the volume to make Big Sprang as a sort of last hurrah to the distinctive Nelson Sauvin hop (we’re out of Nelson until the next hop harvest comes in next summer!). On for growler fills at the brewery on Thursday October 23rd at 4PM. Big Sprang will roll out to a couple of draft accounts in the next couple of days, too. We figure this one is going to fly, so we planned ahead. A 2nd batch is scheduled for packaging on Saturday October 25th!

Trillium’s Team Grows

We’d like to welcome Matt Cameron as our new Retail Manager. Matt brings his experience in retail and customer service with a serious love of craft beer to the Trillium team. We’re excited to have him on board to support, manage and grow our brewery’s retail shop. Please say hi to Matt next time you drop in to Trillium!

Expansion & Aug/Sept Beer Release Update
6:30 pm18:30

Expansion & Aug/Sept Beer Release Update

Trillium Brewing Expansion Update

Thanks to everyone’s tremendous support, we’re expanding! For now that means we’ve just barely shoe horned in two new 20bbl tanks which amounts to a 45% increase in capacity. We figure that’ll help make favorites like Fort Point Pale Ale and Congress Street available on a more regular basis, but we’re still a long way away from the where we eventually will be. We want to operate out of our current home base on Congress Street for as long as possible, but since there’s no further expansion opportunities here, we can tell you we’ve also been scouting locations for a 2nd brewing location for nearly a year.  Hopefully we can share more details on a more significant expansion soon!

Beer Releases


1. ***SOLD OUT Noon on Tuesday, August 19th; Heavy Mettle Double IPA SOLD OUT***

When we were invited to the Hop Jam (!!!) our instincts drove us to take the most intensely hoppy beer we’ve brewed to date, our 1st Anniversary Double IPA, Mettle and crank it up even more to make Heavy Mettle! We’ve set aside some kegs for both the Hop Jam and The Armsby Abbey dinner later this month. But not everyone is going to these killer events, so the rest has made its way to 750ml bottles (no growler fills). The bottles will be released exclusively at the brewery at Noon on Tuesday August 19th. In order to help prevent extended wait times, only bottles (no samples, growler filling) will be available starting at noon through to 4PM on Tuesday. Growler filling of other beers will resume at 4PM and any remaining bottles of Heavy Mettle will continue to be available. There’s a limit of four bottles of Heavy Mettle per person, no holds. Oh, we’ve got some cool gifts to show our appreciation for the first 20 people in line for Heavy Mettle!

2. ***SOLD OUT Noon on Thursday, August 21st: Double Dry Hopped Congress Street IPA SOLD OUT***

While we were chucking massive quantities of hops around for the Hop Jam and the Armsby anniversary dinner, we figured we should double down on our brewery’s most popular IPA, Congress Street.  Same deal as Heavy Mettle: kegs set aside for those events later this month, while the rest made its way to 750ml bottles (no growler fills). The bottles will be released exclusively at the brewery at Noon on Thursday August 21st. Only bottles (no samples, growler filling) available from noon-4PM on Thursday. Growler filling of other beers will resume from 4-730PM. Limit of four bottles of Double Dry Hopped Congress Street IPA per person, no holds.

3. Double Pot & Kettle aged on American Oak & Vanilla Beans

We knew we needed to brew a special beer to close out the Armsby Abbey 6th Anniversary Dinner on August 26th (full menu details here), so when Alec invited us to be the featured brewery a few months ago, we wanted to take advantage of the conditioning time, but we couldn’t tie up one of our bigger tanks for that long.  So, pilot batch of Double Pot & Kettle. The addition of Dark Belgian Candi Sugar was responsible for furthering the depths of charred fruit and roasted flavors. This special sugar bumped up the abv to 9% but its tremendous fermentability resulted in that same smooth drinkability you come to enjoy in Pot & Kettle. We aged a portion of this 1.5bbl pilot batch on American oak staves and Vanilla Beans further layering in complementary aromatic, flavors, mouthfeel. Outside of the single 1/6bbl keg earmarked for the dinner, we bottled the balance of the batch in 375ml bottles. Stay tuned for a release date for these toward the end of August.Given the batch size, there will only be a very small number available (a little over 300 bottles).

4. Thursday, September 4th American Sour Beers Book Signing

…plus Lineage Rye & Wheat Bottle Releases

Before the book was released, we asked Michael Tonsmiere aka The Mad Fermentationist if he might be interested in doing a book signing of his incredible book American Sour Beerswhen he was in Boston…Mike said yes! We pulled some special beers out of our cellar in anticipation of his visit to the brewery on Thursday, September 4th. We have the return of Lineage Rye and the introduction of Lineage Wheat – wild saisons featuring locally grown & malted Rye and Wheat respectively from Valley Malt. These beers have been aged for over a year in 500L/132 gallon casks, slowly fermenting with our house wild microbe mixed culture. We’ll also have some beautiful stemmed Lineage Series glasses available, perfect for enjoying these rustic wild saisons. Details/timing of the book signing bottle limits to be determined/announced.


We’ve got new 13oz stemmed tulip glasses for sale at the brewery! These will soon trickle out to some of our favorite accounts and be added to our web shop too.


We now also carry the much requested four bottle / 32oz growler holder bag.  A bunch of new t-shirts have also arrived plus ladies tank tops and kids Ts aren’t far behind. Shopping for someone else? We’ve got certificates to let the recipient decide what they’ll want!

The Story Behind Trillium Brewing's Labels
7:00 pm19:00

The Story Behind Trillium Brewing's Labels

Story originally appeared HERE.

By Christopher Hughes | August 14, 2014 3:46 pm

Designer Kevin Cimo describes the landmarks and personal experiences which make every bottle a work of art.

Most homebrewers don’t exert the additional effort to incessantly detail their successes and failures via a professional designed blog. Nor do they craft several different beer styles for hundreds of people, particularly if that event happens to be their own wedding. And they certainly don’t hire a respected graphic designer— to channel the crosshatching and detail synonymous with Cook’s Illustrated—for beer labels years away from being applicable. But then again, most people aren’t JC Tetreault.

Truthfully, Tetreault was never some anonymous dilettante dabbling in a detached weekend hobby. Even before he opened Trillium Brewing Company in Boston’s Fort Point neighborhood, Tetreault was a serious brewer. That’s why— in his own mind, at least—he could justify his creative partnership with designer, Kevin Cimo.

The two met each other through mutual friends 14 years ago, while Cimo was in the early stages of his career, toiling away at a five-person advertising agency in Providence. This was before Tetreault’s wedding, where Pot & Kettle Oatmeal Porter made its first public appearance, each hand-labeled bottle a reflection of Cimo’s brand new passion project.

Now, Cimo is an associate creative director at one of the biggest ad firms in the nation, Hill Holliday, where he spends most of his time, not behind a drafting table, but conceptualizing TV commercials for blue-chip clients like Cadillac. But in Cimo’s off-hours he still works at Trillium, where he collaborates with Tetreault on each aspect of the breweries logo, website, and label design.

“I still think of myself as an underdog working at a smaller shop,” Cimo says. “Cadillac is the complete opposite of what I’m doing with JC, but they’re both incredibly fulfilling. Working with a small company is so personal and gratifying.”

What began as a rough, feeling-out process, has now turned into a fine-tuned methodology. That means, “no funny names, no cartoons, and no unnecessary puns,” Tetreault says.

“We want to make sure our beer and our brand feels like it has been around for a while, but still has a current interpretation,” Tetreault says. “We wanted to make sure we weren’t being too gimmicky with things either, just more of a refined approach, you could say. Also, we want everything to be hand-drawn to match the handcrafted nature of our beers. That element is consistent throughout our products.”

Here in their own words, are the inspirational landmarks, song lyrics, and hidden Easter eggs, which make each Trillium label an intricate work of art.

UPDATE: Kevin Cimo has since co-founded his own creative shop called Fair Folk.


1. Farmhouse Ale 


“This being our signature beer, we struggled with this for a long time, but it’s the one people comment on the most,” Tetreault says. “It’s considered the most elegant label that we have. That’s why we struggled so much with it. The image we’ve got here mimics what we try to do with the beer. It’s super simple and kind of rustic, but it’s got this tremendous elegance and beauty to it. I think that inherently resonates with people, wherever you’re from and whatever your experiences.”


2. Fort Point Pale Ale


“We’re such a small neighborhood brewery, which is how it used to be, and probably should be to this day,” Tetreault says. “Every neighborhood or community should have a beer they’re most proud of. That’s what we envision our Fort Point Pale Ale to be, being in Fort Point Channel. There are these iconic lamps on the Congress Street leading to the Congress Street Bridge. The people who live and work in the area would instantly recognize them. Kevin and I worked on it to make it more interesting with some subtle decorative embellishments. We have some barley at the base of the lantern and some hops as well. It’s always nice to throw something in, where even after a year of staring at it, you’re still finding something new.”


3. Pot & Kettle Oatmeal Porter


“This was one of the first three labels we ever put together; something we did for JC’s wedding,” Cimo says. “Back then it was a much simpler screen print-style illustration. Now, with our new layout it gets much trickier though because it’s a really odd space to try and fill with an illustration. You have one-and-a-half inches to tell a whole story. This is an old New England fieldstone fireplace that was probably in every home around Boston and helped people cook and brew their own beer. And an oatmeal porter is something that would have been made around here in Colonial times. It’s British inspired, but very New England in nature.”


4. Congress Street India Pale Ale


“Similar to our Fort Point Pale Ale, we wanted to draw something that people were super proud of,” Tetreault says. “People around here are that way about the Red Sox, their local beer, and of course, the Boston Tea Party Museum, which is right around the corner from the brewery. The Tea Party Museum is actually on Congress Street, so the boxes are reminiscent of the East India Trading Company tea boxes that were thrown overboard. We just updated the logo and branded a Trillium Brewing Co. logo on the side with the outline of a hop cone around it.”

5. Heavy Mettle Double IPA


“When we first started building the brewery, we knew the [current] retail space was the only space at grade for our retail entrance,” Tetreault says. “There was a plywood floor contiguous with the rest of the space. I just thought there were some beams underneath supporting it, so we popped up the plywood and underneath was three feet of construction debris, broken brick, concrete, and dirt. It was a goddamn terrible moment in my life. We had to haul out three dump trucks full of this disaster. That took some serious perseverance, but there was some cool elements of this old industrial building that was a huge find, including these medal loading dock parts that date back to 1918.”

“The meaning behind the word ‘mettle’ is perseverance or striving through a lot of challenges and eventually coming out on top,” Cimo says. “So how do you translate that into a visual? Everything we do visually can be tied back to an area, a personal experience, or something the brewery can relate to. Some are very literal, while others are little bit more abstract or representative.”


6. Wake Robin Farmhouse Red Rye Ale


“Trillium is a native North American woodland wildflower that symbolizes American durability and balance. It symbolizes what we’re trying to achieve in our beers,” Tetreault says. “Trillium is the Latin name for the flower and Wake Robin is its common name. When it blooms in spring or early summer, its said to wake up the robins, hence why we put a robin on the branch.”

“What’s interesting about the flower is that there are three of everything on it,” Cimo says. “There are six stamen, three giant petals, three small petals below that, and then every three inches there are leaves that stick out. It’s really interesting to look at. I wanted to make the label very symmetrical and geometric. One of the early designs was almost Celtic in nature, but JC steered me in a more organic direction.”


7. Sunshower Super Saison


“A lot of breweries take names from songs or bands they really like,” Tetreault says. “Chris Cornell has a song called “Sunshower” that I was inspired by. There’s this moment when it’s still raining, but the sun is still shining through, and not to sound morose, but it’s pretty tough to operate a brewery sometimes. But it can also be really freaking fantastic. This label is supposed to reflect that juxtaposition.”


369 Congress St., Boston; 617-453-8745 or





Special Trillium Releases & ACBF 2014
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Special Trillium Releases & ACBF 2014

Special Trillium Releases & American Craft Beer Fest

We are gearing up for Beer Advocate’s American Craft Beer Fest on Friday May 30th and Saturday May 31st! We’re pretty excited about the beers we are releasing so thought we’d share what got planned for the week ahead:


Bottle Release: Lineage Rye
Wednesday May 28th 4pm

Lineage Rye is back after making its debut at last year’s ACBF! Beers in the Lineage Series are wild saisons that feature locally grown and malted brewing grains. In this case, its Danko Rye from our friends at Valley Malt. Lineage Rye was first fermented in stainless with our farmhouse yeast blend and then inoculated with our house ‘bug blend’ microbe culture when racked to oak cooperage over a year ago. The beer continued to slowly ferment and developed beautifully wild and earthy notes and a subtle but bright and clean lactic acidity. Bottles will be available at the brewery’s tasting room on Wednesday May 28th, 4pm, in 375ml format. Since there is a limited amount of this beer, there will be a 6 bottle per person limit and no holds.


Bottle Release: Dry Hopped Fort Point Pale Ale (DDHFPPA)
Thursday May 29th 4pm

We took what has easily been our most popular pilot batches and finally brewed a full batch of Double Dry Hopped Fort Point. The ‘normal’ Fort Point is already teeming with citrus and tropical fruit character with a single, but rather hefty  addition of Citra and Columbus hops post fermentation. In DDHFPPA, we hit it again with a second dry hop to pile it on with even more hop aromatics and flavor we love so much in Fort Point. Available for 32oz and 64oz growler fills, starting Thursday at 4PM until it runs out. There will be a 1 gallon per person limit and no holds.



Mettle is our double IPA that was originally brewed in celebration of our one year anniversary. Mettle combines deep hop character with sturdy, balancing grain bill, featuring Valley Malt Triticale, Danko Rye and Wheat. We called in some favors to get more of the very tough to find hops to brew this beer again. Mettle will be available for growler fills at the brewery starting at noon on Friday until it runs dry. There will be a 1 gallon per person limit and no holds.


American Craft Beer Fest
Friday May 30th, Saturday May 31st

The crew over at Beer Advocate puts on one of the finest beer festivals in the country in ACBF at the World Trade Center in Seaport right in our brewery’s backyard. With over 140 breweries from all over the country bringing over 640 different beers, its a pretty special event to be a part of and we’re pretty proud that it was our first fest one year ago. If you have a ticket come please come visit us at booth 143 and try some of our offerings. We’re bringing Lineage Rye, DDHFPPA and Mettle


Special Retail Hours
Saturday May 31st

We will be open for special retail hours on Saturday May 31st – 10am – 4pm (opening a little early and closing a little early) so please plan accordingly if you’d like to stop by for a growler fill or bottle purchase.


The Trillium Team

We are excited to announce that Zach Page has taken on the role of Brewer at Trillium Brewing Company. Zach has been with Trillium for over three years, when it was really just a concept, lending countless hours to help get the brewery open. When we first opened, Zach managed the retail shop and has spent most of the last year as Assistant Brewer. We are looking forward to seeing Trillium continue to grow under Zach’s leadership and expertise.

We’ve also brought on a full time Cellarman, Paul Upham. Paul has a range of experience in the beer industry and brings along a great set of tools and know-how that goes hand in hand with his passion for beer and brewing. Paul’s responsibilities range from handling and overseeing our packaging, deliveries and managing the retail space.

Trillium’s 1st Anniversary Week
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Trillium’s 1st Anniversary Week

Trillium’s 1st Anniversary Week

We can’t believe its already/only been a year since we first opened our doors on March 21st, 2013. Its taken a humbling amount of dedication and support from everyone, including our dedicated customers. Here’s what we’ve got planned for the week leading up to this exciting milestone!


Bottle Release: Wild Trillium
Tuesday, March 18 at 4:00pm


Wild Trillium is a wild fermented version of our flagship beer, Trillium Farmhouse Ale. The beer spent over 9 months aging in a single oak barrel with our house blend of wild microbes.
Bottles will be available starting at the open of retail on Tuesday the 18th at 4PM, in 375ml format. Since there is a very small amount of this beer, there will be a 2 bottle per person limit. No holds.


Trillium’s First Anniversary Party
Wednesday, March 19 at 7:00pm

~Please Note: Our Retail Shop will be closed on Wednesday March 19th so the entire Trillium team can join the party~

Come to The Publick House and help celebrate Trillium Brewing Company’s first year as a brewery!
This event is open to the public and we recommend arriving early. We’ll have some gift bags with a little Trillium gear for a few lucky patrons. The taps will be flowing with the launch of Mettle, our First Anniversary Double IPA a 8.4% double IPA brewed with malted rye, wheat and triticale from Valley Malt. It was dry hopped twice with a combination of Citra, Amarillo and Columbus. All five of our year round offerings and three special single batch beers round out the offerings:

  • Trillium, Farmhouse Ale
  • Wakerobin, Red Rye Farmhouse Ale
  • Fort Point Pale Ale, American Pale Ale
  • Pot&Kettle, Oatmeal Porter
  • Congress Street, IPA
  • Double Dry Hopped Fort Point Pale Ale
  • Dry Stack Batch #3 Farmhouse IPA
  • Sinister Kid Belgian Strong Dark Farmhouse Ale
  • Mettle, First Anniversary Double IPA

We’re bringing a few cases of bottles (including a case of Wild Trillium) and to top it off the crew at the Publick House have put together a few special menu options with suggested pairings for the night:

Herb roasted half chicken with farmhouse ale butter glaze, goat cheese risotto & spinach
Trillium, Farmhouse Ale

Slider with Gruyere, Pot&Kettle BBQ sauce and crispy shallots.
Pot & Kettle, Oatmeal Porter

Thick slab bacon grilled with maple chipotle glaze
Mettle, Double IPA

We hope you can join us!

The Publick House is located at 1648 Beacon St., Brookline. This event is pay as you consume.


Trillium’s Anniversary
Mettle, Double IPA Release for Growler Fills
Friday, March 21 at 12noon

To help celebrate our first year of brewing we’ve brewed up our first batch of Double IPA. Mettle, will be available for growler fills starting on Friday, March 21st, the actual date of our one year anniversary. We are open from 12noon – 7:30pm that day. We want to be able to share this special beer with as many of our dedicated customers as possible so growler fills for this beer will be limited to two 64oz growlers, or four 32oz growlers, or any combination equal to that per customer.

A few of our accounts will also each tap a single keg of Mettle on Friday March 21st, so be on the lookout for those if you can’t make it to the brewery for a growler.


Bottle Release – Cuvee de Tetreault
Saturday, March 22 at 10:00AM-Opening Early for Release

Cuvee de Tetreault is a 11% wild fermented Belgian Strong Dark Ale aged on black currants and French Oak. We released more than half of this 1.5bbl batch in celebration of Belgian Beer Fest in 2013 and are now finally putting out the rest of it in bottles. We’re opening up a little early at 10AM on Saturday, March 22nd for the sale of these 375ml bottles. Since there is such small amount of this beer, there will be a 1 bottle per person limit. No holds.

We hope you can join us at The Publick House on March 19th and visit the brewery. If its your first time, please click HERE for everything you need to know (what beers are pouring for growlers, bottle availability, directions, our hours, and how things work in the retail shop.

Trillium Brewing Turns One: How a Farmhouse Brewery in Boston Comes To Be.
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Trillium Brewing Turns One: How a Farmhouse Brewery in Boston Comes To Be.


Trillium Brewing Turns One: How a Farmhouse Brewery in Boston Comes To Be.

Trillium Brewing Turns One: How a Farmhouse Brewery in Boston Comes To Be.

by Heather Vandenengel | Originally appeared here

For a new brewery, time is often the greatest asset and there’s never enough to go around.

So for a one-year-old brewery, even stopping to reflect on how far they’ve come on their anniversary might seem like a luxury. Because, after all, where does one find that time? While stopping at Home Depot when they open at 6 a.m. to pick up parts before heading into the full-time day job? After putting the kids down for an afternoon nap and spending hours on invoicing and inventory? Or on Saturday afternoons sprinting to fill growlers while pouring samples and fielding questions about the brewery from a line of customers that stretches out the door?

Rather, for JC and Esther Tetreault, the owners of Boston’s Trillium Brewing Co., the days pass by in a blur of what needs to get done, while keeping an eye on what the future demands.

“We’ve just been trying to get through every single day and every morning and every afternoon and every night and we just collapse into our beds, hoping to take a step back and take a look at a little bit more of that. That’s why it feels like I can’t believe it’s been a year, and then at the same time, it feels like we’ve been doing this our whole lives already,” says JC.

(for the entire article, please click here)

Trillium Releases "OneBoston" a Collaboration Beer for The One Fund Boston
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Trillium Releases "OneBoston" a Collaboration Beer for The One Fund Boston

(Boston, MA – May 29, 2013) On May 17th, Trillium Brewing, in collaboration with The Publick HouseBeerAdvocate and Valley Malt, brewed a new beer called “OneBoston” with a goal to raise money for The One Fund Boston, which provides assistance to those affected by the Boston Marathon bombings.

OneBoston is an American IPA with a grist including locally grown and malted rye and crystal oats contributed by Valley Malt, located in Hadley, Mass. An unfiltered, hazy ale with 50 IBUs, most of its Columbus, Chinook and Falconer’s Flight hops were reserved for whirlpool and post-fermentation additions in order to retain as much of the delicate aromatic oils in the finished beer. 7.5% alcohol by volume.

“OneBoston was brewed in response to our need to help those most gravely impacted by the terrible things that happened, while at the same time, celebrating the heroes that rose up as a result,” said Trillium founder and brewer JC Tetreault. “The folks at The Publick House, BeerAdvocate and Valley Malt were immediately supportive when approached with the idea.”

David Ciccolo, owner of The Publick House, added: “I believe I speak for all of us involved in this project when I say how privileged we are to use our collective passion for craft beer to give back to those affected by this senseless tragedy.”

OneBoston will be released on Wednesday, June 5th at 5pm at The Publick House in Brookline, Mass.; no cover, pay as you consume. The beer will also be available for 32oz and 64oz growler fills at the brewery, at 369 Congress Street in Boston, starting on June 6th at 4pm.

“We’re giving back the best way we can, by raising awareness through the craft beer community. We also plan on donating one dollar for every OneBoston sold on June 5th, so we encourage people to come down and drink the kegs dry,” stated BeerAdvocate co-founder Todd Alström.

100 percent of the net proceeds from OneBoston sales will be donated to The One Fund Boston, which directly benefits the families of the victims who were killed and those most seriously affected by the tragic events that occurred during the Boston Marathon on April 15th, 2013, as well as related events on April 18th and 19th, 2013.

For more information:

To donate to the Fund directly:

Dairy Tanks and Growlers in Fort Point
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Dairy Tanks and Growlers in Fort Point

Originally appeared here

Dairy tanks: great for housing milk.

But also surprisingly good for holding beer.

Here’s how we know: someone in town spent two years brewing some beer in them. And then built a brewery around it, which you can now visit.

In Fort Point.

So loosen your growler-consuming jaw muscles for Trillium Brewing, the new Congress Street brewery and wood-lined retail shop, now open.

This hall of ale is how you’d expect a brewery rising up in the currently exploding Fort Point area to feel. Vintage wood sherry barrels: check. A handmade bar using wood pulled from nearby buildings: check. Metal going back to the early 1900s: check (this tends to be key for that brewery vibe).

If you get there this afternoon, you’ll be able to fill up a few 64-ounce growlers with their debut offering, a pale farmhouse-style ale (go ahead, sip it on the train home). There’s a saison made with locally grown rye coming soon, too.

Or if you can’t get there right away, know that you can also grab a pint of their flagship beer at the Publick House in Brookline (starting tonight) and Vee Vee in Jamaica Plain (starting next week).

This concludes “Today in Local Beer.”

photos by Melissa Ostrow

This Guy Hand Carved the Beer Taps for Boston's Newest Brewery
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This Guy Hand Carved the Beer Taps for Boston's Newest Brewery

Originally appeared here by

Photo Courtesy of Brian Smith

A new brewery opened its doors in Boston this week, and it’s already shipping its first batches of beer to watering holes in Jamaica Plain and Brookline.

After several years in the making, Trillium Brewing Company finally set up and opened its retail shop on Thursday, March 21, and welcomed beer enthusiasts to the site on Congress Street in the Fort Point Channel. Although patrons can’t sample the new brew at the company’s headquarters as of yet—they’re still working out logistics with the city’s Inspectional Services division—customers can fill up on a t0-go growler of Trillium’s signature pale farmhouse style ale.

Trillium is now one of just three production breweries in Boston, according to owners JC and Esther Tetreault, and is a family-owned business with lots of local ties. Wood craftsman Brian Smith says he designed and hand-carved the taps that will be used to pour mugs of the beer at the brewery and the bars where Trillium’s beer will be sold.

Boston magazine caught up with Smith to ask him about the brewery and his wood crafting skills.

Tell us about Trillium.

Everything is so local. The wood [is from] right there in that building for years, and probably would have just been disposed of, but now it’s getting reused. I live in Southie so everything’s being made right up the street, and I only have to travel a mile or so across the Seaport instead of going to big-box stores for stuff that comes from across the country. All in all, it’s pretty cool that from source-to-end product, everything is happening right here.

How did you get involved with Trillium?

I started out making wooden bottle openers for friends, and the guys who run American Provisions in Southie really liked them and wanted to sell them in their store. I believe they started selling them in early January, and I’ve since expanded to selling them at Sault New England in the South End and Social Wines at 50WB. JC [Tetreault] at Trillium saw a picture of them that Provisions posted and approached me about making the tap handles. Trillium used a lot of reclaimed wood for the build-out in the brewery, so they wanted to use these old beams they had from the demolition of 319 A Street to make the tap handles. Their bar is made from the same beams.

Is this the first time you’ve carved handles for taps?

These are the first tap handles I have made, although in the past I have made wooden lures for fishing the Cape Cod Canal, the aforementioned bottle openers, and a couple of boats. I have a 15-foot wooden dory about 90 percent complete in my basement now. I’ve also built beds, tables, and a number of other random items.

How long have you been carving?

I’ve been woodworking for as long as I can remember. Back in high school I took shop class all four years, and made a lot of the furniture in my parent’s house. I browse through catalogs of high-end stores like Crate & Barrel, Restoration Hardware, etc, and then make the same items for a fraction of the cost. Full-time, I work as a mechanical engineer for a naval architecture firm, designing large commercial ferries, tugboats, etc.

What goes into designing something like this?

JC from Trillium has a graphic design friend Kevin Cimo who designed the tap handles. I made a few prototypes; we had a few meetings, and eventually narrowed it down to the current design, based on the size of the taps and ease of use.

Is it awesome knowing that your carved product is the key to people enjoying a frosty beer in Boston?

It’s pretty exciting. I’ve wanted to get into making stuff like this for a while, so getting this opportunity is awesome.

Grab a Growler & Go: Trillium Brewing Opens in Fort Point
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Grab a Growler & Go: Trillium Brewing Opens in Fort Point

Originally appeared here by Alex E Weaver

After more than two years of homebrewing and cooking up a business model, co-owner Jean-Claude Tetreault and his wife Esther are at long last opening up their much anticipated Trillium Brewing Company at 369 Congress Street in Fort Point.

Their beers, including the namesake pale farmhouse ale, Trillium (which BeerAdvocatescored a world-classs 95), will be available in refillable growlers only from the retail shop on Thursdays, Fridays and Saturdays, as onsite samplings are still on hold pending approval from the Inspectional Services Department.

But that shouldn’t dissuade you from stopping in for a visit. In fact, the location has just as much of a story behind it as the brews, according to a recent Phoenix interview with JC:

We really looked all over the Greater Boston market [and] uncovered this little spot, which just happened to be in one of the most exciting neighborhoods in Boston in terms of both an enduring arts community as well as economic revitalization. It was an incredibly rough space, and we had to hack and scratch out a brewery in there … For all the positives of being part of focused neighborhood development, there were almost as many challenges associated.

The result, though, is Boston proper’s first production brewery since 1993 and only its fourth since 1986 (the others being Harpoon, Samuel Adams and the now closed Tremont), according to Jason and Todd Alstrom of BeerAdvocate.

“Opening the retail shop and launching our first beer, Trillium, is the realization of an extensive family and community effort.” said JC Tetreault, in a company release. “Esther and I couldn’t be more excited for these moments; we look forward to seeing you at the brewery!”

And I look forward to going, both because I’ve heard great things about Trillium, but also because there’s just so much going on in Fort Point in general.

Every burgeoning neighborhood could use a local brewpub — and every Bostonian could use a few more growlers in their life.

Trillium Brewing Company Opens Retail Shop
1:30 pm13:30

Trillium Brewing Company Opens Retail Shop

Boston, MA, March 20, 2013 – After more than two years in the making, Trillium is finally ready to open their retail store and launch their eponymous flagship, Trillium, a pale farmhouse style ale.

“Opening the retail shop and launching our first beer, Trillium, is the realization of an extensive family and community effort.” said JC Tetreault, co-owner of Trillium Brewing Company. “Esther and I couldn’t be more excited for these moments; we look forward to seeing you at the brewery!”

Brewer Adam Goodwin describes the beer: “The simplicity of the recipe lends to a wonderfully complex yet still approachable beer. A beautiful nose of spice and pepper, coupled with flavors of fermentation-derived fruit and breadiness. Firm bitterness, nicely carbonated with a dry finish, but there’s also this elegant smoothness to the mouthfeel from the wheat in the recipe.” While there are eventual plans to bottle beers at the brewery, Trillium will be initially available in 64oz. growlers, which are glass containers that can be refilled at the brewery.

The retail shop will open for the first time on Thursday, the 21st of March and will have regular hours on Thursday, Friday (4-7:30PM)  and Saturday (10AM-4PM). Growler fills and merchandise will be for sale, but sampling of the brewery’s beers won’t be available until details are worked out with Boston’s Inspectional Services Department. Initial draft accounts will be The Publick House & Monk’s Cell in Brookline and Vee Vee in Jamaica Plain.

Trillium Brewing Company Opens Retail Shop
12:00 pm12:00

Trillium Brewing Company Opens Retail Shop

Boston, MA, March 20, 2013 – After more than two years in the making, Trillium is finally ready to open their retail store and launch their eponymous flagship, Trillium, a pale farmhouse style ale.

“Opening the retail shop and launching our first beer, Trillium, is the realization of an extensive family and community effort.” said JC Tetreault, co-owner of Trillium Brewing Company. “Esther and I couldn’t be more excited for these moments; we look forward to seeing you at the brewery!”

Brewer Adam Goodwin describes the beer: “The simplicity of the recipe lends to a wonderfully complex yet still approachable beer. A beautiful nose of spice and pepper, coupled with flavors of fermentation-derived fruit and breadiness. Firm bitterness, nicely carbonated with a dry finish, but there’s also this elegant smoothness to the mouthfeel from the wheat in the recipe.” While there are eventual plans to bottle beers at the brewery, Trillium will be initially available in 64oz. growlers, which are glass containers that can be refilled at the brewery.

The retail shop will open for the first time on Thursday, the 21st of March and will have regular hours on Thursday, Friday (4-7:30PM)  and Saturday (10AM-4PM). Growler fills and merchandise will be for sale, but sampling of the brewery’s beers won’t be available until details are worked out with Boston’s Inspectional Services Department. Initial draft accounts will be The Publick House & Monk’s Cell in Brookline and Vee Vee in Jamaica Plain.

Trillium Brewing Company Initiates Brewing Operations in Boston
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Trillium Brewing Company Initiates Brewing Operations in Boston

Boston, MA, March 8, 2013 – Trillium Brewing Company began brewing operations last week in their Fort Point Channel facility after receiving their Certificate of Occupancy from the City of Boston.  More than two years in the making by owners JC and Esther Tetreault, Trillium is now one of just three production breweries in Boston. They will launch with their eponymous flagship, Trillium, a pale farmhouse style ale.

“From the initial demolition to pilot batch brewing, we were lucky to be surrounded by all the support we needed to create a beautiful space in the city that we’re finally ready to share,” JC said of the buildout. “I can’t tell you what a relief it is to have beer fermenting in the tanks.”

Adam Goodwin, Trillium’s Brewer, shares what drew him to Trillium and encouraged him to move to Boston to help the family-owned business start production. “As an urban farmhouse-style brewery Trillium will deliver truly unique beers with a strong focus on local ingredients, right down to special beers brewed with our locally harvested wild yeast.  This means a strong connection to the local community, agriculture, and microbiology.”

Trillium will continue to release each of four year-round styles over the next few months. They will also offer new and innovative small batch beers as well as initiate a barrel program to create special release wild and sour beers.  Trillium will be available at a limited number of select accounts and through retail at the 369 Congress Street brewery in Boston. Leading up to the initial launch plans and opening of the retail space, Trillium has opened their online merchandise shop through their website.

For more information about Trillium, and to get up-to-date notifications about the launch details, visit their website to get updates by signing up for the mailing list.

Beer Advocate: Q&A with Trillium Brewing, Boston's Newest Brewery
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Beer Advocate: Q&A with Trillium Brewing, Boston's Newest Brewery

Originally appeared here

By Jason and Todd Alstrom | 13 February 2013

Despite Boston’s diverse beer scene, the city proper has hosted only three production breweries since 1986: Harpoon Brewery (1986), Samuel Adams (Jamaica Plain R&D brewery, 1988), and Tremont Brewery (Charlestown, 1993; closed). Soon, we’ll have another: Trillium Brewing, at 369 Congress Street in Fort Point.

For over two years, Trillium founders Jean-Claude (JC) Tetreault and his wife Esther have been homebrewing, incubating their dream of going pro at Greentown Labs (, gathering equipment, procuring a location, and incorporating their vision into brick and mortar. Though much of the design, space, and equipment is based on reclaimed materials, the ideas they bring to Boston’s beer scene are fresh. Think “farmhouse brewery in a major city.”

We recently had a chance to visit Trillium, where we talked to JC about his new venture — and sampled six of his beers. Let’s just say we can’t wait to try more. In the future, expect 100 percent New England beers, with core offerings, some using wild yeast and bacteria from the region, as well as limited-run beers. As for when Trillium will be open to the public, the word is “soon.” They’re in the final stages of inspection with the city and expect to be brewing immediately after.

But rather than tell his story for him, we’ll let JC take it from here.

Why Fort Point? Were there any hurdles? We really looked all over the Greater Boston market, but due to the diligence of our real-estate agent, we uncovered this little spot, which just happened to be in one of the most exciting neighborhoods in Boston in terms of both an enduring arts community as well as economic revitalization. It was an incredibly rough space, and we had to hack and scratch out a brewery in there. When we signed the lease two years ago, the promises of the development to come were attractive, but we never could have imagined being so immersed in the burgeoning residential, business, culinary, and arts community.

For all the positives of being part of focused neighborhood development, there were almost as many challenges associated. We had to go through a lengthy rezoning and facade/design review process and — given the other development going on in Fort Point — there were additional unexpected delays, such as the need for new natural gas pipes down in the alley behind our building.

What makes Trillium different? I think this may come across as a bit vague, but our beers are what we envision might have been made today, if a centuries-old beer culture had naturally evolved in New England. We take inspiration from artisan ingredients and practices and apply what is now known about brewing world-class beers.

Initial brewing capacity and distribution? We have a 10 bbl brewhouse and a 1.5 bbl pilot system. We’ll do this all in a less-than-ideal space for a brewery, with low ceiling clearances and big concrete mushroom columns throughout the production area. We’ll get additional cellar capacity as soon as we can, but I’m not giving up our wood cooperage for stainless. We have the attached retail space for growler fills and bottles, but otherwise will self-distribute to a small number of ultra-local accounts.

What beers will launch Trillium? We expect to have four year-round beers and sour/wild beers from our barrel program once that matures, but we’re going to launch with a single beer. That will be our expected flagship Trillium, a pale farmhouse ale. [Bros: We rated this beer a 95.]

Can people take a tour? Taste beers? Grab beers to go? We have the retail room open to the public where people can buy growlers and bottles to go. We’re still working with the city to be able to do tastings, but unfortunately those details haven’t been completely worked out yet.


A New Brew in Fort Point
2:00 pm14:00

A New Brew in Fort Point

Originally appeared here

By FPAC | 28 April 2012

Finally all of our artist prayers have been answered!  BEER is coming to town. FPAC caught up with the folks (Jean-Claude & Esther Tetreault) from new Fort Point brewery, Trillium.  Jean-Claude shares the secrets of his craft below and why Fort Point will be Trillium’s new home.

FPAC:  How did you decide on the name Trillium?

JC:  I’m a bit of a botany nerd, in addition to being a beer geek, so I’ve actually loved the trillium flower for quite some time. The flower, an American woodland wildflower, symbolizes what we are trying to achieve in our beers. Ephemeral beauty, balance, and a sense of place.

These beers are what we envision might have been made today, if a centuries old beer culture had naturally evolved in New England.”

Of course, its not yet possible to source all of our ingredients from a local source, we do this as much as possible. We feel that using ingredients that are characteristically and naturally American, grown, harvested and gathered as close to the brewery as possible, we can really embody the ‘farmhouse’ notion that we are striving to achieve, which can be a little tricky in an urban setting such as Fort Point. So, until we can build a brewery on some farmland ourselves, that means working with companies like Valley MaltBuckle FarmFour Star Farms to source local grain, malt, fruit and spices…and we’re even growing some of our own hops on my uncle’s farm. We’re sourcing neutral wine barrels from places like Saltwater Farm Vineyard (where Esther and I were married) and Jonathan Edwards to age some of our ‘wild’ fermented farmhouse beers. We’re really excited for the first lot of spent spirit barrels to come available from Bully Boy and Grand Ten, two new Boston distilleries. We’re evenworking on culturing and nurturing fermentation microbes natural in the air around us to develop a truly unique and local beer

FPAC: What made you decide to move to Fort Point?

JC: Finding relatively affordable, small scale, light industrial space in greater Boston is really tricky. We’re competing with Biotech/Pharma and other companies that command a very high price per square foot, which originally didn’t have us considering any Boston zip codes. We were initially looking in places where some other breweries have recently cropped up (ie. Chelsea, Everett), but when a lease fell through at the last second at a location in Everett, a colleague of our real estate agent knew of a spot worth exploring on Congress street in Fort Point that met some of the criteria we had laid out. The space was in pretty rough shape, but had some solid bones. The seemingly endless opportunity of Fort Point was sort of a ‘no duh’ part of the decision. My good friend/designer and I looked at the place, squinted really hard, and developed a vision for what was possible.  We knew we were in for the long haul with the zoning variance process, so we had time to roll up our sleeves to clean out the years of rust, dust and debris. Just looking around, we knew were were in a very special place, and will hopefully be part of the continued revival of this little part of Fort Point. The immediate rush of support from Friends of Fort Point, FPAC, Greentown Labs, and countless residents and businesses has energized us through this very arduous process of building a brewery. The welcoming experience has been pretty unbelievable, considering it happened before folks even had a chance to try our beers!

FPAC: Will the new brewery be doing public tours?

JC: Due to the small footprint of the space and the inherent space, cost and liability limitations that would be needed to allow the public in to a manufacturing/production floor; we won’t be able to do a true walk-through type of tour. We will, however, have an attached retail space that will have a partition wall framed with reclaimed windows (from the demolition of 319A street) that will allow visitors a vantage point to see the production floor, the brewhouse, fermentation vessels and wooden barrels (and maybe a busy brewer or two!).

FPAC: Brewing is an art craft all its own.  What is the process? (For those of us who are not up on our Hops and fermenting)


JC: Yes, brewing is a craft, for sure…and has nearly limitless opportunities for creativity and expression. But, the basic process for brewing beer is fairly straightforward. Beer is made of water, malt/grain, hops and water. The brewer will crush malt (which is simply grain that has been sprouted and kilned) and mix it with some warm water. The warm water will dissolve the starches and proteins in the grain to make an oatmeal like mixture. The warmth of the water activates the enzymes naturally present in the grain, which break down the starches in to various kinds of sugars. Once the starches are converted to sugars, the brewer will then rinse the grain with more warm water to get the sugary liquid (call ‘wort’…pronounced ‘wert‘) out, which then gets transferred to the boil kettle. The wort is heated to a boil. The brewer will add hops at various points in the boil. Hops are the resinous flower of a really incredible plant. Depending on the kind of hops and when they are added in the boil, the brewer can contribute to hops-contributed bitterness, as well as characteristic aromas/flavors of floral, spicy, citrus, fruit to the finished beer. When the boil is completed (usually somewhere between 60 and 90minutes), the brewer will rapidly cool the wort down from boiling to ~60-70F and then add a culture of yeast. Beer yeast is a unicellular organism that can consume the sugars in the wort and turn it in to alcohol, carbon dioxide and a myriad of flavors and aromas that can turn a sugary, malty, hoppy liquid in to the amazing thing we know as beer. This is known as fermentation, and can take anywhere from a few days to a few months, depending on the type of beer and fermentation microbes that are added. We’ll then package the beer in to kegs or bottles. There are some beers will then be served immediately, as they are enjoyed as fresh as possible, while that really need some time to condition to come in to their own after quite a bit more time. Once the beer leaves the brewery, we hope that the experience of beer will be enhanced, not only by the right glassware or food pairings, but most importantly the friends family it is shared with and moment in which it is enjoyed.

FPAC: How many beers does Trillium currently produce and what is your favorite?

JC: Oh, we have dozens and dozens of recipes that we have already brewed. There are probably hundreds more that are swirling around our heads, but haven’t made it to the kettle yet. We plan to focus a good percentage of our production on 4 core brands, but will also have a steady stream of small batch releases…there are just too many different kind of beer we want to make to limit ourselves.  If you follow our facebook andtwitter account, you’ll see hints of what beers we have in store as we tweak and improve recipes on our pilot brewery.

FPAC: With the craft beer craze that is sweeping New England, how does Trillium hope to stand out from the rest?

JC: We couldn’t be more excited about the incredible rebirth of brewing and beer culture in Boston, New England and all across the country. Craft brewing is an increasingly crowded but still a relatively small segment of the overall market. Ultimately, we strive to make beers that are truly memorable and world-class. We hope to reach a balance in them that appeal not only to the hardened beer geeks, but also to folks with a burgeoning appreciation for better beers

FPAC: On your site you talk about the local artisans who help collaborate with Trillium to help enhance your craft. Any future plans for Trillium to team up with some local artists?

JC: Absolutely. Gabrielle Schaffner and I have had a few exchanges where we discussed all the different collaboration/inspiration opportunities there could be. We’re excited about the possibilities here, so stay tuned via FPAC for more on these opportunities in the coming months.

FPAC: When is the expected move in date?

JC: Oh, we’ve been banging away at our 369 Congress Street location since January 2011. Most of that time has been spent waiting for community hearings, the zoning variance hearing/approval and the building permit, which we finally received in February 2012. If you’ve walked by recently, you’ll continue to see some big changes to the exterior; there’s an equally dramatic change going on in the interior as well. There are loads of things that can (will) go wrong, but we’re really hoping to brew our first batch of commercial beer toward late summer/early fall of this year.

Brewery Launching in Innovation District This Summer, Trillium Brewing
1:30 pm13:30

Brewery Launching in Innovation District This Summer, Trillium Brewing

Brewery Launching in Innovation District This Summer, Trillium Brewing

Originally appeared here

By Kyle Aspach | 14 March 2012

One new micro-brewery is set to open in the South Boston Innovation District this summer, while a second is being eyed for South Boston in the next few years as demand continues to surge for specialty craft brews.

The first is Trillium Brewing Co., which plans to open by August at 369 Congress St., said co-owner Esther Tetreault. The business will be one of the few breweries in Boston proper, joining Sam Adams maker Boston Beer Co.    , Harpoon Brewery, Boston Beer Works and Rock Bottom Brewery.(See correction below.)

“The Seaport District used to have a lot of breweries, so that was kind of the idealistic part of the concept — bringing Boston a little bit back to its roots,” she said.

The Innovation District, in particular, was an ideal location for the business — offering “affordable light industrial space in the most up-and-coming part of the city,” Tetreault said. “We had to grab it.”

Tetreault and co-owner (and husband) JC Tetreault have had the space under lease for 14 months while they pursued a building permit, which just came through. The couple has been brewing for the past six months at Innovation District startup incubator Greentown Labs, where one of the startups, solar chiller company Promethean Power Systems, has built a component for the Trillium brewing system.

Demolition work has already taken place at the Congress Street site, and construction is expected to start on the 2,300-square foot space in the next few weeks, Tetreault said.

The plan is to start gradually with production, even though the company has gotten a lot of interest in carrying the Trillium product through events featuring the beer at Greentown and word-of-mouth, she said. Initial production will go to a handful of select bars in the Boston area, including the Publick House in Brookline, and some stores, she said.

Offerings will include four year-round brews along with seasonal beers, with a big emphasis on using hops and grains grown in Massachusetts, Tetreault said.

Tetreault and her husband both have full-time jobs and plan to hire a full-time and part-time brewer for the operation. The Brookline couple is also expecting their second child in June (their first child is a year-and-a-half old). “It’s going to be pure madness,” Tetreault said with a laugh.

Trillium, named for a hardy native New England flower, has been bootstrapped, and Tetreault plans to keep it that way. “This is our son’s legacy right here,” she said.

Meanwhile, the second brewing business looking to get going in South Boston is Critical Mass Brewing Co. Co-founder Adam Romanow said the business plans to have a Massachusetts contract brewer do the initial production of the company’s brews. The goal is to be putting beer in people’s hands by the end of summer or start of fall, Romanow said.

The brewery is formally kicking off Thursday night with a tasting event at the Boston office of education startup Boundless Learning. The sold-out event will serve as something of a beta test for the brews. “We’re hoping to get some feedback that we can take back to the lab,” said Romanow, who previously worked as an apprentice at White Birch Brewing in New Hampshire.

Critical Mass has viewed a few properties in South Boston, where Romanow lives, as possible sites for the micro-brewery. The sites are located in the area between the Andrew and Broadway MBTA stations, with the waterfront Innovation District neighborhood likely out of the company’s price range, Romanow said.

The goal is to get the brewing off the ground and get Critical Mass established as a brand, Romanow said, so the operation could qualify for the financing needed to open the brewery. The company probably will need two to three years before it’s ready to open the brewery, he said.

But that’s not for lack of help from other local brewers. Romanow, who has been home brewing for two years, said he’s gotten to know the Tetreaults and other brewers, such as the Mystic Brewery in Chelsea.

“It’s a really tight-knit community,” he said. “We’re all theoretically competing for business, but everyone has been so collegial and willing to help each other out.”

Correction: My original post failed to mention Boston Beer Works and Rock Bottom Brewery, and also missed the fact that a number of breweries have opened and closed in Boston in the past 20 years.

Honest Pint: Trillium Brewing at Greentown Labs
12:00 pm12:00

Honest Pint: Trillium Brewing at Greentown Labs

Originally appeared here

by Heather Vandenengel | December 1, 2011

Mad science up in here.

In the past few months, new, local breweries have been popping up like a cork on a highly carbonated bottle of Saison. And there’s no sign of the growth slowing down as even more are in the works, what’s known as a brewery-in-planning.

One of those BIPs is Trillium Brewing, started by Brookline residents JC and Esther Tetreault. Trillium will one day be a farmhouse-style brewery … just as soon as they get through (metaphorical) tons of paperwork and (literal) tons of rubble.

So, in the meantime, Tetreault is brewing test batches at a place called Greentown Labs and a few Sundays ago I tagged along with JC while he brewed his first, a very hoppy American pale ale called Fort Point.

When we arrive at Greentown, the sun is still rising over the Boston Convention Center and shining down onto the docks where the brewing takes place. Tetreault and his friend Mike Shultz, who has been homebrewing for 22 years, and I unload equipment from an office and onto the dock.

This is also Tetreault’s first time brewing on the new system, which falls somewhere between an ambitious homebrewing set-up and a nano-brewery. Every piece must be tested for leaks and faults, but luckily, Greentown functions as a brewer’s toolbox—it’s stocked with the wrenches, ropes and odds and ends Tetreault needs throughout the day.

Greentown houses clean technology start-up companies in a communal studio space—think of it as part office and part workshop.

After meeting through the Boston Redevelopment Authority and the Fort Point Neighborhood Association, Greentown and Trillium formed a symbiotic relationship: Greentown would provide space for Tetreault to store his equipment and to brew and in turn, Tetreault would provide them with samples of his beer.

“We make a good experimental brewery laboratory,”

says Jason Hanna, managing director of Greentown and president and founder of Coincident, an energy management technology company.

Besides providing all the last minute assorted tools that Tetreault needs on brew days, Greentown and Trillium have already collaborated on building a brewing gadget: a digital fermentation and temperature monitoring system. It was built with the help of Greentown residents Promethean Power Systems, who design and make solar-powered cold storage systems to help keep milk from spoiling in places like rural India.

The gadget they built for Trillium (in the course of a day or two using a chopped up cash register) “allows us to understand what’s happening in fermentation,” says Tetreault.

So if there’s an unusual spike in temperature during fermentation, Tetreault can find out about it from his computer at home and pinpoint exactly when it happened.

“It’s like having a canary in the coal mine,” says Tetreault. “It lets me sleep better at night.”

. . .

After the initial unload (and a quick trip to Home Depot), Tetreault and I walk over a block to pick up a bag of Valley Malt wheat from the site of Trillium’s future brewery.

The site, which he found after looking for 20 other places first, is down the street from Drink,Flour, Lucky’s and luxury condo complexes.

Trillium’s site, however, is not quite the same as the rest of the buildings on the block.

Chipped white paint is peeling off the cement, graffiti covers the side wall and the entrance is up a rusty ladder and through a garage door onto the dock.

“It’s the only shitty building on the block, and that’s what you want,” says Tetreault.

Inside is equally run-down. A pile of rubble and bricks stretches out along the wall. Stacks of salvaged wood lay piled up. But Tetreault sees much more: on a table in the center sits the blueprints for the brewery.

“This is where the 3-vessel brewhouse is going to be,” he says, motioning to a space in the back of the room coated in dust and dirt.

And this is just phases one of Tetreault’s plan: he and Esther also want to open a gastropub, and eventually, a brewery on a farm.

Today though, we still have to brew, so we grab a bag of the Valley Malt wheat and walk back to Greentown.

. . .

In addition to the Valley Malt, the beer has a malt base of Thomas Fawcett Maris Otter and Crystal 15 and has Citra and Columbus hops. After we mash in, the Greentown guys, and Chris Tkach from Idle Hands Craft Ales who also came to help, provide invaluable assistance in another area: they act as an unofficial tasting panel.

First up is what he calls the Extra Wild Trillium Saison. The wild comes from his special Trillium Bug Blend—a mix of all the funky yeast at the bottom of beers from Allagash, Cantillon, Drie Fonteinen, Russian River and Jolly Pumpkin.

“We mixed it up and allowed it to take its own course,” says Tetreault, later, of the beer.

The second bottle is even funkier—what he calls Cuvée de Tetreault. A sour quad aged on black currants and French oak, it is lip-puckering tart, with a coffee nose and slight grape aftertaste.

“I’ve never tasted anything like this before. Except for the other day,” says Hanna. The other day being when Tetreault brought over a few of his other beers.

I asked him how he developed these beers. “These are the beers that I really love, that I am really passionate about,” he said. “You just experiment a lot.”

The experiment he’s working on now–getting together a bunch of smart, creative, technology-inclined guys who are into beer–seems to be working out pretty well.

[Trillium Brewing Company.]

[Greentown Labs.]