For the third year running, we'll be spending the holiday season collecting clothing donations for Cradles to Crayons to help children in need. C2C is a wonderful organization that provides children from 0-12, living in homeless or low-income situations, with the essential items they need to thrive.
From Tuesday 11/27 to Monday 12/31 we'll be accepting new and gently used clean clothing for donation at both of our breweries. In return for each item donated, we'll present you with a raffle ticket for a drawing at the beginning of next year.
A list of potential donations include:
New or gently used bottoms, tops, outerwear, pajamas, & accessories
Children’s sizes 0-20 & child appropriate adult clothing size S - M
[Please note socks, underwear & pajamas must be new]
Five lucky raffle winners will be presented with a $100 gift card to Trillium. Thank you for you generous contributions to this important cause!
To our customers, friends, and family:
We’ve seen the recent social media commentary from our community. We have read and discussed every post, comment, and critique.
We opened Trillium in 2013 with three people and a dream of brewing exceptional beer to share with our local community. We did not know how it would turn out, but we were passionate and persevered. The idea that we might eventually build a company with a team of hundreds whom we would consider family at that point was still a dream. Now we are a passionate crew of 286 and could not have grown so fast in just five years without our exceptional team and loyal customers, and we could not be more grateful.
We would like to address recent comments regarding our employment practices. The conversation regarding tip-based wages is a long-running restaurant consideration, but is now also relevant in the young craft brewery retail industry. Five years ago we adopted this model and have watched the industry around us grow largely in the same way. Whether or not this model is the ideal model for our industry as a whole has been a topic of debate recently, and we want to be part of the discussion as the industry matures and moves forward with more amazing local craft breweries opening up every year. We have already spoken with the Massachusetts Brewers’ Guild to begin a discussion locally in our state, to start the conversation, and help each other identify best practices for the benefit of our employees and our customers.
We pay our team in accordance with typical standards in the craft beer industry and with state and federal wage and hour laws. Feedback on our model from our staff has been overwhelmingly positive. We listen to feedback and try to respond quickly to improve the experience for our team and our customers. We opened Fort Point just one month ago and, in that process, some of our tenured retail staff were given a lower rate than they had previously been making. We have since met with those team members and reinstated their original rate. We have also reached out to our entire staff to discuss the situation, address any questions regarding compensation and benefits, and ask for their feedback, as it is critical to our success.
We apologize that this has caused any of our employees, customers or friends to doubt, in any way, the integrity of Trillium or their ongoing support of us. We are fortunate that we've assembled such a talented team and remain committed to brewing exceptional beer that we can share with our family, friends, and customers.
- Trillium Brewing Company
Here in New England we have the joy of welcoming a fall season unlike anywhere else in the world. Each year as the leaves change, we bring forth a new batch of Deciduous. This beer is a celebration of seasonality and our dynamic climate - with a recipe that evolves year-to-year.
Deciduous 2018 is an American strong ale brewed with fig, cacao nibs and Madagascar vanilla. With this year’s release coming later in the fall, our recipe leans a little more towards comfort and decadence. We believe this is the perfect beer to break out after a meal and share with the table, or to toast around the warmth of a late fall campfire. The 750ml bottle is meant for elegance and communal enjoyment.
This recipe is highlighted by our local partner, Goodnow Farms Chocolate from Sudbury, MA. Nestled in the quiet woods of the Boston suburbs, Goodnow creates beautiful, single-origin chocolate using cacao sourced from Mexico and Central America. They have won Academy of Chocolate Awards, Northwest Chocolate Festival Awards and Good Food Awards for their creations.
By using cacao processed at Goodnow Farms we were able to further tie Deciduous 2018 to the sense of place that this beer evokes. Their work creating sustainable, delicious chocolate here in our home state inspires us in both spirit and flavor. Expect warming, roasty dark cocoa notes in this year’s Deciduous thanks to the nibs we sourced from Sudbury.
To further accentuate the Deciduous 2018 recipe, we utilized fig and Madagascar vanilla. Along with the cacao from Goodnow Farms, these ingredients bring layers of savory complexity and earthy sweetness to our yearly release. The final special ingredient was raw Piloncillo - a form of unrefined brown sugar cone with a flavor similar to molasses that is often used in Mexican cooking.
Bottles of Deciduous 2018 will hit both Trillium Canton and Trillium Fort Point today. Can’t wait to share this once-a-year recipe with you, while celebrating the season that only us New Englanders truly get to experience. Cheers!
Today’s release is a little something new and unexpected: Headlong is a West Coast-style double IPA brewed with Simcoe and Centennial hops. This beer is the 4th entry in the 48 Beer Project created by artist and designer Heidi Geist. It was a no-brainer for us to sign on as the Massachusetts representative for the project - what a great opportunity to collaborate and try something new!
For those unfamiliar with Heidi’s project, it’s a must follow. She’s working with 48 breweries across the US to create beers and design awesome labels. The retro-fitted bus that she calls home rolled in to our Canton parking lot a few weeks ago, and we got the chance to design a new recipe for the occasion.
As we began to wrap our heads around her project, we got to discussing the West Coast IPA - Heidi originally hails from the other side of the country, and there’s plenty that we love about the bright, floral qualities of Pacific Northwest hops. What’s more, this style shifts the focus outside of our usual comfort zone - a process that speaks to the goals of the 48 Beer Project. As Heidi puts it, “For me, this project is a means to both nurture relationships within the craft beer community, as well as create new experiences that offer a little shift in perspective, both in and exclusive of the industry.”
Ultimately, we came up with Headlong, a beer that’s all about engaging new ideas with a forward-thinking mindset. Heidi did just that when planning the 48 Beer Project, and we tried to take her lead by pushing forward with a different take on the IPAs we usually brew. And since we’re driven by intrigue, we split off a small portion of the beer and followed our usual process to see what the prototypical Trillium version of this beer might taste like in comparison. That experiment - known as Headlong: Detour - will be a draft only release at the taproom!
The label for Headlong was beautifully designed by Heidi. Inside the can, expect notes of freshly zested orange, ripe peach and a touch of piney bitterness. Cheers to an awesome and exciting project - safe travels Heidi!
This weekend we show that collaborations are possible with all sorts of partners, even magazines! To celebrate 25 years of Cook’s Illustrated magazine, we worked with the teams at CI and America’s Test Kitchen to conceptualize and brew an IPA featuring a variety of Massachusetts-grown malt from Valley Malt. Tomorrow night we’ll be sharing Illustrated for the first time at CI’s anniversary celebration, but the roots of this project go far deeper that just one beer.
As a couple of young foodies obsessed with quality and with an appetite for learning, Trillium founders Esther and JC Tetreault have long held a subscription to Cook’s Illustrated. The focus on technique, process and education pushed their culinary interest forward, while bringing many a delicious meal to the table. JC’s approach to gardening and homebrewing was reflected in the intentionality of each Cook’s Illustrated recipe, and the foundation for Trillium Brewing was similarly built on the same process-based method. Years into the brewery’s life, Cook’s Illustrated back issues are a mainstay on the shelves (and walls) of the Tetreault home.
Recipe formulation isn’t the only place that Cook’s Illustrated’s inspiration can be identified at Trillium. Esther and JC worked with Kevin Cimo, co-founder of Fair Folk and the creative hand behind Trillium’s labels, to reimagine CI’s signature style. The intricate sketches that accompanied many a “how-to” and “here’s-why” in the magazine’s pages were kept in mind as the visual identity of Trillium Brewing came to life. When it came time to bring the label for Illustrated to life John Burgoyne took the lead, working John Torres from Cook’s Illustrated on direction and Kevin Cimo on layout in order to unite the two organizations’ styles, while paying tribute to the impact CI has had on Trillium.
We couldn’t be happier to take part in the Cook’s Illustrated celebration this weekend. Tickets are still available for the 25th anniversary party, and we hope you’ll join us to enjoy delicious food and the first pours of Illustrated at Friday and Saturday’s events. Stay tuned for details about the release of this collaboration in cans at our breweries - we look forward to showcasing wonderful local ingredients and a partnership that speaks to our history.
Today, we’re excited to officially publicize steps towards one of our biggest goals: Trillium Farm & Brewery. This summer we bought a beautiful farm in North Stonington, CT, less than two hours drive from our homes in Boston and Canton. Although this milestone announcement comes nestled between a summer that saw us host our first Field Trip festival, and a fall that brings the opening of our Fort Point restaurant, Trillium Farm & Brewery has been in the works for many a season.
We always dreamt of building our future and a New England farmhouse brewery not far from the venue where we were married in a pastoral region of CT. To actually establish roots for Trillium, we opened in our tiny downtown Boston home in Fort Point. But we stayed true to the vision: sourcing from our neighbors whenever possible, brewing with the seasons, and representing styles that speak to our region’s agricultural heritage. Trillium is a reflection of the rich landscape and history of New England.
Trillium Farm & Brewery will mirror the same values, with an immense capacity to expand our community impact. Our intention is to brew estate-grown beers, establish an agriculture program to feed our restaurant and breweries, and create a destination for you to share experiences with us, family, and friends. Trillium is our way of life, we have a spirit and a culture that flows beyond the glass. Our last few years have been spent building a team and creating events to share with you, and we look forward to continuing that mission for years to come.
For as long as it took us to find our perfect farmland, it will take just as long to build the brewery, prepare for events, and develop the agriculture program of our dreams. Our imminent focus is on opening our brewery and restaurant in Fort Point to continue our goal of creating community spaces to share Trillium with family and friends. We’re excited about the ability we finally have to connect all of our experiences in time: think fresh produce from the farm for dinner on the roof deck in Fort Point while drinking Congress Street IPA packaged that morning in Canton.
We’ll have plenty of stories, discoveries, and new challenges along the way that we can’t wait to share with you. You are part of our story, and this chapter is shaping up to be a special one.
Esther & JC
Mathematically speaking, permutations represent fundamental change based on the rearrangement of existing elements. Our Permutation Series was born from a similar spirit - highlighting experimental recipes and concepts from across the brewing spectrum in the constant pursuit of better beer. From a wild ale brewed with apple juice, to a double IPA with orange peel, vanilla, and lactose, to a traditional German-style weizenbock, we have continued to develop classic styles while pushing the limits of new techniques and technology. We’re sure many of you are curious where it’s all going...
Two years and 50+ Permutations ago we set out to create a brewers playground. A series that would continually allow us to explore our obsessions, iterate on our learnings, and break new ground on a small-batch scale. As different members of the production and lab departments contributed to the Permutation Series the creative potential continued to grow, and these focused contributions have expanded Trillium’s breadth. You may have read about (and tasted) evolutions in the fermentation profile of our hoppy beers that began in the Permutation program. A bit of space to investigate new ideas has resulted in concepts that may not have found a place otherwise. Meanwhile - these releases help us ensure that the can, bottle and draft lists stay fresh and exciting, whether folks are stopping in for the second time this year or the second time this week.
Ultimately, the goal is to learn more about what beers are universally compelling. What do we love creating and what do you love drinking? The Permutations that hit on all cylinders won’t stop at a Number - they’ll return with fully developed personalities. Think of our Permutation releases as sneak peeks at what might be future entries in the Trillium lexicon. Speaking of which...the end of this week will bring to life a new series of beers born from the Permutation line. Stay tuned for details about when that ferry will leave the harbor, as well as some new recipes that we’ve been hard at work on!
As always, thanks for drinking and letting us know what you’re thinking.
To us it feels like Trillium has been around forever, even though it’s only been 5 years. JC started as a homebrewer driven to experiment, create new recipes, try new techniques, to brew the beers he wanted to enjoy.
Remember when we made a single 1/2bbl for the first release of Double Dry-hopped Fort Point Pale Ale back in July 2013 for the Hop Head Throwdown at The Publick House? Even though at the time we thought, "This is crazy …no way can we make an enjoyably drinkable beer hoppier than this one" at the same time we knew we were just getting started. Then we made Heavy Mettle in August 2014 and then Headroom in August 2015. And while we are incredibly proud of our team and celebrate what we've accomplished so far, we are still perpetually energized by the creative pursuit of getting better.
We designed the Permutation program to permit us room to stretch, revise and explore and make room in our crazy lives to ensure we keep having more and more 'Headroom moments'. As expected, we’ve had some misses in the Permutation program that don't see the light of day, but by and large we've experienced several energizing leaps forward in learning and creativity that allows us to keep getting better. We thought a particular big leap forward occurred recently in the Permutation program and we felt strongly that it should apply it to not only to new beers but also some of our existing brands. When we hit it out of the park we definitely high five each other...and then immediately settle back down to ask “What can we do to improve?” We only release beer that we feel in our hearts, our fans will enjoy but at the same time stay perennially open-minded about the need to improve. The feedback we’ve received on the Permutation program from our quality team, retail team, and fans has validated that this exploration to always strive toward better beer is the most important thing we do at Trillium.
Exciting packaging update, folks… We’re moving to 330ml bottles!
While we feel the nostalgic romance when opening a beautiful 750ml, sometimes you just don’t want to drink 25ish ounces of a bold, complex 11% stout, amirite? You also might not want to share that liquid gold with someone else just because you crave a taste (no judgment).
Reminiscent of the 375ml format we used for our first packaged beers in 2013, we selected a sleek 330ml bottle as our newest format. We believe this shift will create a more welcoming format for lighter travel, easier consumption, and give the opportunity to take home a wider variety of styles. The same quantity of beer will mean double the bottles per batch so hopefully more people will have access as well!
Our debut launch is Lineage Wheat Wild Saison.
You will occasionally see the 750ml as vintage releases for Cellar Sunday, special events, a few yet to be released beers and likely on the menu at our soon-to-open restaurant in Fort Point (stay tuned…)
Strong and powerful women are all around us, in every industry. Craft beer is no different. In my short (five year) tenure in this business I’ve met incredible, inspiring, and influential women in all sectors:
- Andrea Stanley of Valley Malt, influencing farming and malting in the Northeast
- Carol Stoudt of Stoudts, a pioneer of modern craft brewing
- Kate Baker & Suzanne Schalow of Craft Beer Cellar, promoting quality and education
- Maria of J. Wakefield, Natalie of Russian River, Adair of Sante Adairius, Adriana of Monkish, and so many other women across the country I call friends.
These women are hard-working and passionate like many others in the world. The difference is that they are viewed as exceptions, not the norm. They, like me, are referenced as “women in craft beer” instead of just “Powerhouses of Industry.” Why do we need to be qualified by gender?
I’m not a person who defines myself by labels. I have qualities, interests, and core values and I choose to surround myself with positive, inspiring, and supportive people. I don’t think any two humans are exactly the same but I believe any two people can find something in common. I believe in equal opportunity and I work hard to create such an environment.
I have a five-year-old daughter who wants to “be Mommy” when she grows up. As heart-melting as that sounds, I know she means that she wants to have a family and work at Trillium with me. She pretends to pour beer instead of tea at her make-believe parties and she loves to come to the brewery to clean (start ‘em young). I love her completely uninhibited, unbiased confidence that she can do whatever she wants in this world and I’m proud that I’m one of her strongest influences. I will dedicate my life to keep that belief a reality for her.
When I look around Trillium I see plenty of incredible women. There could be more, though. I’m honored to participate in Trillium's first Pink Boots brew with the talented Ladies of Trillium to help assist in the education and career advancement of female beer industry professionals. I want Trillium to be a place where anyone would feel welcome. If we can have a little fun and raise money to support the advancement of that cause I’m ALL IN.
- Esther Tetreault
From The Earth
I grew up working in the garden with both of my grandfathers. I loved working alongside them and developed an early respect for our earth and a genuine interest in horticulture. Through quiet observation, my fascination grew with each seasonal cycle. After the leaves fell each Autumn, I’d turn to my mom's landscaping books and winter seed and bulb catalogs. I memorized latin names and growing methods for my favorite plants, particularly those in our hardiness zone. I’d pick favorites and sketch landscape designs, always tucking in an herb garden into the perennial border. In early Spring, I'd cut a new planting bed with my mom to practice dividing Siberian Irises and Daffodil bulbs. We had great fun hunting for little red seedlings hiding in the carpet of evergreen pachysandra under Pepere’s huge Japanese Maple. We transplanted these seedlings to my parents’ landscape where these tiny, fragile descendants would grow over decades into living monuments of the care we took that day.
In high school my passion for plants expanded to the always-better-than-the-grocery-store produce that would come from our family gardens. I took the few elective culinary classes that were available and added classic cookbooks to the rotation, experimenting at home with riffs on the recipes learned in class. I thought I would go on to Johnson & Wales to become a chef. In my sophomore year my aunt took me to a food festival in Providence, which showed me the dizzying depth of creativity, technique, and ingredients. I met Julia Child! She signed my copy of her cookbook! I was determined to feel the same exhilaration I saw in those cooks, proudly presenting their joy of discovery.
Cooking seemed to be a clear career path that could allow me to explore a burgeoning passion and discipline. Looking at the world around me, farming seemed more like an unsustainable relic of what people used to do before modern agribusiness took hold; I convinced myself I would always be able to dig in my own garden and landscape to scratch that itch.
But harsh reality set in, as I learned what life was like for a chef, and I got scared: working nights and weekends, opposing schedules from my family and friends. I had witnessed how difficult that flip was for my dad, a policeman in Acushnet and a 2nd shift dye chemist at a textile factory in Fall River. I convinced myself that making food for my family and friends would be enough. I went on to study Biology and Biochemistry. After college I moved to Boston to dive headlong into a successful career in clinical research management.
When I lived in Boston in my 20’s, I was the proud caretaker of a little 16 by 24 foot patch of earth, number M20, in the heart of the historic Fenway Victory Gardens. Plot M20 was perfectly positioned at the end of a path with terrific southern exposure, protected from the street and city. Walking down the path, hauling garden tools and small, mail order perennials, working in M20 satisfied the need to get my hands in the earth; to nurture life. I grew both edible and decorative plants, including a few special young trees with the goal of growing them to move to land of my own someday. But as time went on, the trees grew larger and they pushed back on that intention and, again, my life plan shifted. After 7 years, I had to give up M20 when I moved out of Boston into Brookline (and married Esther!). I still didn’t have a house or land of my own, so those trees were transplanted and now thrive at my parents’ home.
I continued to cook for family and friends. I discovered and fell in love with better beer at places like The Publick House and, naturally, I began homebrewing and fell deeper in love with beer than I had previously with food or farming. I also began dreaming of how I could bring all my passions and talents together in a harmonious way that made up for the compromises I had made until then. Esther was a fearless entrepreneur and endlessly supportive of realizing a vision to build and operate a farm & brewery together. Trillium was born! At least the vision for what it could one day become had taken form. We didn't have a farm in our family, nor the money to buy one. We did, however, have a mortgage and a son and a daughter on the way. Still, this future felt right. We took the leap and committed the entirety of our mid-30’s married couple life savings to Trillium. With the tireless help of friends and family, we hacked a brewery out of a run down 2,300 square foot space in Fort Point Channel, opening our doors for the first time in March 2013. There was no clear path to a farm, but we had our definitive starting point. Everyone’s life goal needs a first step and we trusted each other enough to take it together.
Five years go by in the blink of an eye after you open a brewery, and our lives have evolved in a way that we never could have imagined. After all this, I know that none of my previous decisions to step away from cooking or farming were actually compromises, but rather a certain prioritization to foundational dedication to family and patience. Being true to what I needed had in turn allowed me to become what Trillium needed from me. And with each passing day, we can more clearly see a path to Trillium becoming the New England Farm & Brewery of our dreams.
- Jean Claude Tetreault
For me, beer often behaves as a time capsule. A certain beer, style, or flavor can wield the surprising power of sensory memory that allows me to relive a moment in time and space that I had otherwise forgotten. In this case it's a feeling of relaxation and total relief.
Whenever I start to pour a Belgian Pale Ale, as that voluminous, rocky head starts to build and those distinctive spicy phenolic and fruity odors hit my nose, strong memories come rushing back of a ritual I adopted while traveling in Europe for my previous career in clinical research. I'd often find myself dead tired from red eye flights, driving for hours in a rental car, racing around from hotel to convention center to hospitals, then finally being able to collapse down at the nearest cafe. I would order a basket of frites and a pale ale from whatever the local brewery happened to be in the town. Lifting up the always matching brewery branded goblet and taking the first few gulps of the beer just beyond that huge foamy head, I could finally allow my jet lagged brain to transition away from the hectic day to the dream of bringing Trillium in to the world to offer exactly these kinds of relieving moments to weary travelers in Boston.
I hope Six has the same transportive power and can help to be part of new beer memories for those who try it.
Story originally appeared here.
By Jacqueline Cain | January 31st, 2018
The first Trillium lager (besides some Permutation series experiments) “to see customers’ eyeballs,” as cofounder and brewer JC Tetreault puts it, is I Predict a Riot, a guest brew made on Notch Brewery’s lager-specific system on the North Shore. It hits draft lines at Trillium and Notch this weekend.
“I love almost all beers equally,” Tetreault says, laughing.
While the past five years have been spent brand-building then simply keeping up with insane demand mainly for its hop-driven ales, Trillium also continues to grow its production facility and capabilities in Canton. Later this year, it will add a 10-barrel system (and a restaurant, and rooftop deck…) in Fort Point. All the while, Tetreault and his team have been using their growing space to experiment and make pilot batches of a variety of things that haven’t been shared with fans just yet.
“The direction we see Trillium heading in will have a spectrum of offerings changing for the season, that changes for the place [it’s being served],” he says. (How does a hoppy lager sound for a summer day at the Garden on the Greenway?) “It’s more of a brewpub approach, [rather] than a production brewery approach. But we’re operating at the scale of a production brewery. It’s a tough combination.”
So, it’s a learning process—and who better to learn from than a lager specialist? Notch cofounder Chris Lohring, a 25-plus-year industry veteran, designed his Salem brewery with making traditional lagers in mind. He’s hosted a few fellow beer makers there for the Notch Guest Brew series—Clown Shoes, Idle Hands, and in the coming months, now-West Coast-based Ben Howe returns to make a redux of his now-defunct Enlightenment Ales, Lohring says.
On one had, the Notch Guest Brews help diversify the taproom lineup for consumers—like all Massachusetts breweries, Notch’s license only allows them to pour beers made onsite. It gives brewers a chance to work on equipment they might not otherwise have access to. But it also benefits Lohring and his team.
“To be able to spend a couple days with JC, picking his brain, for us has been a good learning experience, because we do hazy pale ales,” Lohring says. “People thought, from Notch, that was a little odd, but it really fits what we do. They’re session strength, hazy pale ales that are wonderfully flavorful and aromatic… I love that. As much as [Tetreault] was able to learn a bit about lagering up here, I was able to learn just as much from what those guys are doing.”
I Predict a Riot isn’t as hazy as a typical Trillium brew, and at 6.5 percent alcohol-by-volume, it isn’t as sessionable as a Notch.
“It’s delicious,” Lohring says.
With a fair amount of malted wheat and a little British malt character, the grain bill harkens back to the first-ever hoppy pale ale Trillium made, Fort Point. It also uses “all Citra [hops], all day,” Tetreault says (Fort Point Pale Ale is a blend of Citra and Columbus hops). But the key difference is the yeast. For this hoppy lager, Tetreault used a Bavarian lager strain favored by Lohring.
“It’s not a purist’s traditional lager, but it’s a really well-done beer,” Lohring says.
Will it cause a riot? Maybe, with the buzz both Trillium and Notch elicit. But the name—a Kaiser Chiefs song title, one of Tetreault’s favorites—is actually a reference to the two brewers coming together, Tetreault says.
“[Lohring is] clearly super passionate about what he does, as are we. It felt inspirational that we can both really respect what the other does, even though he doesn’t choose to make the same kind of beers we do, and we don’t stick to super traditional session styles,” Tetreault says. “When you bring these two things together, there’s gonna be some animation.”
Trillium and Notch team up on a series of launch parties for I Predict a Riot: at Trillium Garden at the Substation this Saturday, Feb. 3, and at the Salem taproom on Sunday, Feb. 4. The 20-barrel batch will be available at Trillium’s Canton and Roslindale taprooms, and for growler fills at its Canton and Boston locations beginning Saturday. It’s on draft and in crowlers at Notch beginning Sunday.
Saturday, February 3, 11 a.m.-10 p.m., Trillium Garden at the Substation, 4228 Washington St., trilliumbrewing.com.
November 17th, 2017- Trillium Brewing Company, in partnership with Roslindale Village Main Street, is excited to announce plans to operate an indoor winter beer garden in the iconic Roslindale Substation Building.
The Trillium Garden at the Substation is slated to open in early December 2017 and will run through the winter season. In the heart of Roslindale Village, the beer garden will be an indoor venue open five days a week, serving a variety of rotating draft options. The location accommodates open seating, community space, and a limited number of private event opportunities.
“We had a killer time with the Garden on the Greenway this summer so we jumped at the chance to bring Trillium to another Boston neighborhood,” said Trillium co-owner Esther Tetreault. “Our goal has always been to build a strong community and share what we do. The Substation is such a unique and iconic space, in a welcoming neighborhood, making Roslindale a perfect winter home for the Trillium Garden.”
“Beer aficionados will have the unique opportunity to drink Trillium’s award-winning beer in the Substation’s awe-inspiring space, with its 34 foot ceilings, 18-foot copper clad doors, 250-ton capacity gantry crane, and six two-story windows,” said Alia Hamada Forrest, RVMS’s Executive Director. “Where Trillium goes, its fans follow. I’m eager to welcome the newcomers that will discover Roslindale’s existing mix of vibrant restaurants and retail options, and hope that these types of creative partnerships continue to spark across all of Boston Main Street districts. We know when you visit — you will want to return.”
The Roslindale Substation (designed by architect Robert Peabody of Peabody and Stearns with Stone and Webster Engineering Corporation) was built in 1911 and is one of six nearly identical converter substations built in and around Boston at that time to convert alternating current (A/C) electricity from the Boston Elevated Railway’s South Boston power plant to direct current (D/C) power for use by the trolley system. Service was discontinued in 1971 and the space remained unused until 2014 when the $4.8 million Substation renovation project was conceived and undertaken by Historic Boston Inc., Roslindale Village Main Street, Peregrine Group, LLC of Rumford, RI, and architect Prellwitz Chilinski Associates of Cambridge. In January 2017, Craft Beer Cellar opened on the lower level of the substation, ending the 46 year vacancy. Trillium’s tenancy on the main floor of the building will revive a prominent corner and reactivate the historic space. The building is listed on the National Register of Historic places.
The Massachusetts Alcoholic Beverages Control Commission recently announced updates to the statewide growler laws, so we've reviewed & revised our growler filling processes & equipment, taking into consideration your requests to fill other containers while retaining the highest possible quality & maintaining speed of service. Our new growler policy, listed below, will go into effect on Sunday, July 23rd, 2017 at both breweries upon open. Please read carefully and let us know if anything needs clarification... we'll see you soon!
In addition to the 32oz & 64oz Trillium branded glass growlers sold at both breweries, starting on Sunday, July 23rd, 2017 we will now also fill any other non-branded growlers in the following sizes:
- 32 oz (with a 33.3MM diameter mouth)
- 64 oz (with a 38 MM diameter mouth)
We will provide, free of charge, new growler caps that fit 33.3MM (Boston Round) and 38MM (Standard Growler). If these caps don't fit your blank container, chances are our counter pressure growler filling apparatus will not fully/properly seat within the container opening. If our filling apparatus does not fit the container opening, we cannot counter pressure fill to maintain highest possible quality (by maintaining target CO2 volumes while simultaneously minimizing oxygen pick-up). Nor can we fill that container quickly or without significant loss, so we may need to refuse that container.
- We will only fill clean growlers! We reserve the right to refuse any growlers that aren't clean.
- In accordance with MA ABCC guidance, the growler cannot have any other stickers, markings, or tags on it. It must be completely free of any branding (brewery or otherwise, unless it is our official Trillium branded glass).
- Container must be manufactured as an intended beer container.
- We will not partially fill a container (ie. put 32oz into a 64oz container). In order to maintain quality, we must fill to the minimum target volume of that 32 or 64oz container.
- Containers will be reviewed for any visual defects and may be refused if there is a chip, crack or any type of flaw that may cause the growler to fail during the filling process or after it is filled.
- Container volume must be visibly indicated by the manufacturer.
- Growlers must be brown, translucent glass so our staff can easily monitor the liquid level inside as it fills. We will NOT fill non-brown glass, stainless steel growlers or any other opaque vessels.
We are happy to take a step towards making our beer more accessible, while retaining our commitment to maximizing beer quality and speed of service! Now... let's get to filling!
After a busy month of planning & building, Trillium Brewing Company and the Rose Kennedy Greenway Conservancy are ready to open The Trillium Garden on the Greenway! The seasonal open-air beer garden, which will run weekly through October, is free to the public with draft beer & wine available for purchase.
Please click here to visit the Trillium Garden's website and to read more about hours, location, menu, etc.
After an extended period of silence regarding our forthcoming Fort Point expansion, we finally have some news to share! We’re working now to finalize the lease on a beautiful, brick 16,000 square foot space at 50 Thomson Place in Fort Point!
Nestled in between Farnsworth and Thomson Place, our plans for the new space are dreamy… two floors of taproom, restaurant & retail, a patio AND a roof deck, and of course room to brew on a 10bbl system with horizontal lagering tanks, foeders, and in the words of JC “all the things that are awesome”.
We’ve got a lot to do before we hope to open at the end of 2018: lease execution, neighborhood review process, zoning board of appeals, not to mention design, permitting, & build out, menu testing (for now we’re thinking modern New England farmhouse but it’ll be mostly chef driven), hiring, etc… we’ll keep you posted as details emerge, change, and develop. Cheers to the long road ahead!
After 4 years in Boston we’re FINALLY going to be able to pour you a beer ourselves! We are thrilled to announce a partnership with the Rose Fitzgerald Kennedy Greenway Conservancy to bring a Trillium Beer Garden to downtown Boston. Spend your summer afternoons sitting on the Greenway, looking out at the Boston Harbor, sharing Trillium beers with friends.
Read more about the Trillium Garden on the Greenway here.
I think it was just about 2 years ago that I said "So we’re building another brewery. Holy shit."
As we celebrate the anniversary of our first year in Canton and look forward to a new year, I'm beyond thrilled to share that we have another expansion in process. We are working on plans to relocate our Boston brewery!
More details will come, but we have a new space under agreement in our Fort Point neighborhood. For now let's just say that there will be more of everything: more beer, (way) more space, and more fun (but still no dedicated parking...sorry, just not possible in downtown Boston).
What's that? You heard something about a farm in Connecticut? For now we're just looking and dreaming. A project like this requires a ton of planning and due diligence and JC and I are not people who do anything on a whim (oh wait...except maybe opening that first brewery...) We need to make sure we have the right space, in a town and community that will welcome and support us, and can make it easy for all of our fans to visit. At this point we've made no commitments.
Some may say "Slow down, Trillium! You're going too fast!" But remember...these things don't happen overnight. It took us almost 2 years to open Trillium. Then we spent a year finding our Canton location and another year building the brewery. That farm? The farmhouse brewery was our original dream long before we even built our first home on Congress Street. It would be at minimum a two year project and we don't even have a farm yet. But it sure is fun to keep planning and dreaming.
Our new Boston brewery will be a long-awaited expansion for all of us: for me and JC to take one step closer to sharing our ultimate vision of Trillium; for our resourceful production team who spent over a year brewing with a converted dairy tank; for our kickass retail team who crush service every day behind that bar in 400 square feet; and especially for you...all of our fans who have waited in the rain in lines that sometimes curled down Congress, past Lucky's on to A Street!
Thank you for supporting us on this wild ride! #teamtrillium is super excited for what’s to come…stay tuned for more details and have a happy and healthy new year!
The idea for Pow Pow (our newest beer) was born when 2 very passionate beer nerds joined forces during the epic 2016 beer festival Beer Camp Across America. Devil’s Backbone, Dogfish Head, Sierra Nevada, Stoudt’s, Lawson’s Finest Liquids, and Trillium collaborated to create one of the festival’s signature beer Pat-Rye-Ot, a pale ale that pays tribute to America’s original home brewers. During the process two brewers in particular were fascinated by a new hop product that was used in Pat-Rye-Ot. The product: lupulin powder. The fascinated brewers: Sean Lawson and JC Tetreault.
“When we first opened the Lupulin powder bag, the aroma was so powerful” recalls JC. “Sean and I looked at each other because we were both thinking the same thing: we have to get our hands on more of this stuff.” They both decided right then & there that they’d collaborate on a Lupulin powder focused brew.
Lupulin powder is essentially a super concentrated hop product made by flash freezing and then shattering intact hop flowers. It’s powerful stuff, and for a brewer it’s a new frontier of possibilities and a whole lot of experimentation for how to use it most effectively. “The process of using Lupulin powder is quite different,” explains JC. “Before you even add it to the whirlpool, you have to massage it to break down the clumps.” Initially in test runs, the powder kept clumping when added to the whirlpool. The team experimented with different ways of utilizing the lupulin powder in both the whirlpool and during the dry hop, taking into account beer and wort temperatures, contact time, lupulin powder temperatures, and consistency of the powder.
Sean visited our Canton brewery in early November to brew Pow Pow. The pair spent all afternoon swapping brew tips, bonding over the challenges of owning a rapidly growing business, and nerding out about lupulin powder and what it could mean for the future of the industry.
We have a feeling Pow Pow will be just the beginning. And what a powerful beginning it has been: a growing friendship, an awesome new beer, and a ton of new ideas that we can't wait to put into action.
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!
SOLD OUT- SEE YOU ALL ON MARCH 20th!
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.
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!
ROW 34 TAP TAKEOVER WITH OTHER HALF & BARRIER BREWING
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!
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.
TRILLIUM BOSTON - CLOSED MONDAY 12/14
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:
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
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
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.