Trillium Double Dry Hopped Fort Point
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Tasting Notes
The nose bursts with layered hop aromatics — expect citrus zest, tropical fruit, and a resinous pine undercurrent that signals aggressive dry-hopping. On the palate, the beer stays relatively soft and rounded for its hop load, with flavors of ripe mango, orange peel, and a touch of white grape. The malt backbone is intentionally understated, keeping the body light enough to let the hops dominate without turning heavy. The finish is moderately bitter, clean, and leaves a pleasant floral-citrus linger.
About the Brewery
Trillium Brewing Company is based in Boston, Massachusetts, with origins in the Fort Point neighborhood — which gives this beer its name. Founded in 2013 by JC and Esther Tetreault, Trillium became one of the defining New England breweries of the mid-2010s craft boom, particularly celebrated for hazy, hop-forward ales. Their beers developed a cult following and significant secondary-market demand, and they have since expanded to multiple taproom locations across the greater Boston area.
Food Pairings
Spicy Thai noodles work well here because the beer's tropical fruit notes soften heat without fighting it. A green salad with citrus vinaigrette mirrors the beer's bright acidity and keeps the pairing light. Grilled chicken with herb seasoning complements the resinous hop character without overwhelming either component. Soft fresh cheeses like chèvre provide a creamy contrast that makes the hop aromatics pop. Fish tacos with mango salsa echo the beer's tropical register and keep the whole combination feeling cohesive.
Style Guide
American Pale Ale sits between a session IPA and a full American IPA in terms of hop intensity, typically landing in the 5–6.5% ABV range — though this example runs slightly above that ceiling. Defined by prominent American hop varieties that emphasize citrus, pine, and tropical fruit, it carries a moderate malt base that provides balance without sweetness. The style emerged from American craft brewing in the 1980s, with Sierra Nevada's Pale Ale as the canonical reference point. A double dry-hopped version adds two rounds of post-fermentation hop additions, amplifying aroma dramatically without a corresponding increase in bitterness.