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Today we’re proud to introduce a new series of beers that tell another story from Trillium’s earliest days. If you’ve visited Boston, you may have driven past or walked through a section of the Emerald Necklace: a 1,100 acre, seven-mile-long public park system that is a cherished green sanctuary in the heart of our city.
Map Courtesy Emerald Necklace Conservancy
Frederick Law Olmsted is the prolific landscape architect responsible for some of the most significant preservation efforts and park projects in the U.S., including Yosemite National Park, Central Park, and the U.S. Capitol grounds. From 1878-1896, Olmsted worked on what he considered to be the most important project of his career: Boston’s Emerald Necklace. Beginning downtown at the Boston Common and Public Garden, extending out to Back Bay, and all the way to Dorchester, the six-park system encompasses an arboretum, a zoo, and countless picturesque views that Boston residents and visitors alike enjoy every day.
JC’s hop bines at plot M20 in the Fenway Victory Gardens
Trillium’s roots can be traced back to the Emerald Necklace, specifically The Back Bay Fens, where founder JC Tetreault cultivated his tiny oasis in the Fenway Victory Gardens, the oldest continuously operating victory gardens in the United States. In the seven years that he lovingly cared for his assigned 16’ by 24’ lot (a space slightly larger than our original Congress Street shop!), JC grew a variety of edible and decorative plants, as well as some young trees which have since been transplanted to his parents’ home. As an obsessive gardener, passionate home cook, and budding homebrewer (he grew hops as well), the numbered ‘M20’ plot allowed JC to keep his hands in the earth and on the path that would lead him to founding Trillium Brewing Company with Esther.
The Victory Gardens are a mere ten minute walk from the soon-to-open Trillium Fenway, our year round, greenhouse-inspired taproom and retail space. Trillium Fenway’s impending opening is the perfect time to launch the Emerald Necklace series and it’s only fitting that we kick things off with The Fens, brewed with the incredibly vibrant and aromatic duo of Mosaic and Galaxy hops.
Cans of The Fens will be available at open in both Fort Point and Canton on Tuesday, 9/17. We will donate $1 from every pint and $2 from every 4 pack sold of this release of The Fens to the Emerald Necklace Conservancy, which advocates for, maintains, restores, and programs the parks. Until then, stay tuned for updates on Trillium Fenway because Opening Day is just around the corner...
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The average New Englander may not know it, but one of the region’s havens of specialty food is nestled just inland from the Acushnet River in New Bedford, Massachusetts. Sid Wainer & Son began curating and distributing the finest produce and goods over 100 years ago. In the time since, the Wainer family has grown the company into a bastion of quality - working with farmers, small producers and artisans across the world. Before we even opened the doors at Trillium Fort Point, we knew we’d be working extensively with the Sid Wainer team. They’ve helped us access a variety of fruit, veggies and specialty goods, produced the right way and brought to life on our ever-changing menu. Daily deliveries from Sid Wainer fuel our cheese selections, highlight our seasonal salads and add bright, delicious flavor to our main courses.
The Sid Wainer team’s work extends beyond just the realm of distribution. Farm Manager Ben Comeau directs the production of an assortment of herbs, vegetables and flowers from a greenhouse in New Bedford and the Wainer Family Farm in Dartmouth, MA. Walking between rows of veggies and sampling herbs while Ben describes his projects, it’s easy to feel the passion for agriculture radiating through everything Sid Wainer does.
Located on a quiet, pasture-laden street just off Buzzard’s Bay, the Wainer Family Farm feels all at once rustic and innovative. Here, Ben cultivates an assortment of crops, while fine tuning production techniques and methods. We found ourselves positively energized by the sight of rows of shishito peppers starting to grow in the greenhouse, or the kale plants starting to dot the farm beds. Visiting those who help us create our menu is not just educational for our team, it helps reconnect us with the origins of our work. This in turn brings into focus our current impact on the farming and food community and helps shape the plans for our own farm in North Stonington.
To cap off our visit, Chef Morway from Trillium Fort Point hopped into the kitchen at the homestead on the farm to create a dish that’s near and dear to us. Griddled cornbread with burrata, fresh fruit, and honey. The burrata is one of our favorite offerings from Sid Wainer, and while we’ve been known to snack on it by itself, it really shines in this dish that has been on our menu since day one. As we continue to develop recipes showcasing intentionally crafted food, we look forward to the little moments of inspiration that Sid Wainer’s offerings bring us. It’s a joy to see their many projects in action, and an honor to call them our partners.