BOSTON — Trillium Brewing Company raised a pint last night in celebration of their zoning board approval to build out a brewery in the historical neighborhood, Fort Point.
“Fort Point is one of the most vibrant and developing areas of the city and draws on all aspects of what makes Boston so great,” said JC Tetreault, the Founder of Trillium Brewing.
But Tetreault still won’t be able to make beer for at least 6 months. Despite having the zoning board approval, Trillium must now earn the approval of the Boston Redevelopment Authority and the Landmarks Commission before their location at 369 Congress Street is even inspected for building permits.
Once the build out begins, Tetreault will submit his applications for state and federal brewing permits and hopes to brew his first beer in 2012.
“The best possible case scenario would be 5 to 6 months, but this being my first time, I am expecting many bumps along the road,” he said.
Tetreault began looking at potential properties in 2010 and said that despite the long startup process, he wouldn’t take a different approach.
“We are looking to live our lives as brewers, which is why we went for a production brewery versus contracting,” he said.
Tetreault is planning to be more creative and flexible with his brewing and fermentation schedule, and also looking to barrel age some offerings.
“We are striving to be an American Farmhouse-style brewery,” he said. “What that means to me, is that we are looking to draw on local ingredients as much as possible.”
Tetreault hopes Trillium will be a place where drinkers come for an experience rather than just a cold pint.
“We are interested in offering drinkers a more in depth experience and the chance to come to a space that was designed to help invoke the types of beers we are brewing,” he said.
Trillium will focus initially on a regular rotation of beers and seasonal releases that will make their way into the marketplace slowly, so that consumers are able to watch the brand evolve.
Tetreault also plans on sourcing malt through Valley malt and also hopes to work with local orchards and wineries for a proposed sour beer series.