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The latest and greatest happening at Trillium Brewing Co.
At Trillium, the women on our team play a variety of roles necessary to produce and share our beer, food, and experiences. Our skills and backgrounds are diverse, but we chose craft beer as an industry, and Trillium in particular, for its hospitality and sense of community.
In a time where negativity and hate seemingly fuel each other, capturing the public’s attention with more vigor than kindness and positivity, we were optimistic when we saw the #iamcraftbeer movement begin this past Autumn. Fueled by a racist email sent to beer blogger Chalonda White of Afro Beer Chick, Brewers Association Diversity Ambassador Dr.
The beginning of each year always acts as a time of reflection, but as we enter a new decade, this one feels a bit more significant. 2019 was a banner year for all of us at Trillium. We reveled in our first full calendar year in our Fort Point brewery and restaurant, laid roots in the Fenway with our new greenhouse-inspired taproom and brewery, secured our future in Canton with our ‘forever home’, and celebrated our sixth year in business. It’s difficult to wrap our heads around all of the experiences we’ve shared with you throughout the past 12 months.
Over the past two decades, America's Test Kitchen has taught millions of cooks how to tackle any kitchen task - from peeling garlic to baking croissants - with confidence. Their Cook’s Illustrated magazine has had a particularly large impact on the lives of JC and Esther, as well as the approach we take with brewing at Trillium.
In preparation for our first annual Oktoberfest on Saturday, 9/21, we sat down with Burke Dignam, our resident Lab Manager, to dive into the traditional recipe we chose for this year’s inaugural event beer. Tell us a little about your German background.