In their own words, JC and Esther Tetreault started Trillium as 'a young dumb couple in love, planning their wedding and dreaming about how they would spend their lives together'. For them, starting a brewery was about more than just making beer, it was about creating a way of life and building a community with which to share experiences. As both a beer geek and botany nerd, JC chose the trillium flower to represent what the brewery team strive to achieve in both their beer and their lives: beauty, strength, simplicity, and balance.
Based in the Fort Point neighbourhood of Boston, Trillium takes inspiration from the heritage of farmhouse brewing methods and the wealth of ingredients available throughout New England - as well as from an ethos of modern re-invention. Undoubtedly, they have become well known for hoppy beers like Vicinity, Melcher Street and Congress Street.
We've brewed two collaborations at Trillium’s Canton brewery, Exchange Student and High Fashion, as well as three five-way collabs that also included Monkish, Other Half and The Veil. They’re great friends, that have extended their hospitality on several stays with them at their home, welcoming us not just into their brewery, but the heart of their family life too.
We’re incredibly excited to share some of Trillium’s freshest hop-focused creations with you in March. You’re unlikely to get many other opportunities to try their beer in the UK throughout 2019.
FESTIVAL BEER LIST
Double Seesaw Cherry, 5% Gose with cherry (vg)
Fated Farmer: Peach, 6.1% Wild Ale fermented on fresh peaches (vg)
Apricot Soak, 6.4% Oak barrel-aged Sour Wheat Ale blended with apricots (vg)
Double Dry Hopped Fort Point, 6.6% DDH Pale Ale (vg)
Double Dry Hopped Congress St, 7.2% DDH IPA (vg)
Double Dry Hopped Stillings St, 7.2% DDH IPA (vg)
Stroka (w/ The Veil), 7.3% Wild Ale fermented in coolship with a classic saison strain and secondary fermented with both brettanomyces claussenii and Trillium’s New England mixed culture (vg)
Scaled Way Up, 8% DIPA (vg)
Salted Peanut Butter Cup, 13.5% Imperial Stout
Cuvee de Tetreault, 11% Wild Ale aged on whole Cabernet Sauvignon Grapes and blackcurrants in Cabernet Sauvignon and bourbon barrels (vg)
Plane Over Car Over Train Over Boat, 13% Quadruple IPA (vg)
* (vg) = vegan