From The Phoenix:
What makes Trillium different? I think this may come across as a bit vague, but our beers are what we envision might have been made today, if a centuries-old beer culture had naturally evolved in New England. We take inspiration from artisan ingredients and practices and apply what is now known about brewing world-class beers.
Initial brewing capacity and distribution? We have a 10 bbl brewhouse and a 1.5 bbl pilot system. We'll do this all in a less-than-ideal space for a brewery, with low ceiling clearances and big concrete mushroom columns throughout the production area. We'll get additional cellar capacity as soon as we can, but I'm not giving up our wood cooperage for stainless. We have the attached retail space for growler fills and bottles, but otherwise will self-distribute to a small number of ultra-local accounts.
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