Since opening in 2013, Trillium Brewing Company has built a reputation for creating some of the most respected and coveted beers in New England, and now that frothy goodness will be even more accessible to the masses.
Husband and wife team JC and Esther Tetreault recently announced that they’re expanding the Fort Point-based brewery, adding a second location in Canton, Mass. This means more beer for you.
“We spent over a year searching for a location that was the right size and price, with proper specs and zoning for production of alcohol, and accessible enough for our supporters. It’s hard to find,” says Esther Tetreault.
Trillium’s second facility, located near the University Station development, will be much larger than the Fort Point brewery. The current brewery is less than 2,300 square feet with a 600-square-foot retail space. The new space will be about 16,000 square feet, with a 4,000-square-foot retail area and a mezzanine that’ll house barrels for aging brews. Added bonus: onsite parking.
“We worked really hard to build Trillium into a stable business and we’re completely maxed out in our current space,” says Tetreault, “JC and I are really excited to start with a blank slate to design a beautiful new brewery that allows us to operate with more breathing room.”
The couple has stressed that they won’t be moving from Fort Point, but will “loosen the reins on production volume” at the small Boston location and will “operate more like a pilot brewery” for smaller projects and new styles. Just as with the original Fort Point location, beer loyalists will be able to procure bottles and growlers, but Tetreault says they’re also working with the city to secure a license for on-premises swilling.
The Canton spot will also allow Trillium to significantly increase production with the capacity to churn out up to 10,000 barrels of beer annually between the two locations. As a frame of reference: Within Trillium’s first full year of production in 2014, they brewed 1,000 barrels of beer, and this year they’re on pace for about 1,500 barrels.
With ramped-up production, they’ll be able to continue self-distributing to current accounts more consistently while building relationships with new restaurants, bars and shops. “We can’t wait to get Trillium to more people,” says Tetreault.
According to Tetreault, the design and permitting process has already begun, with the new brewhouse equipment ordered and expected to be delivered by end of summer. The official opening date is still TBD, but Tetreault is optimistic that they’ll be making suds in the new digs by late 2015.
