Mosaic
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Tasting Notes
The aroma leans heavily on the Mosaic hop's signature range — blueberry, tropical fruit, and a faint earthy undercurrent that keeps it grounded. On the palate, mango and stone fruit dominate, with a soft bitterness that never sharpens into aggression. The body is full and pillowy in the way Trillium's beers tend to be, with a smooth, low-friction mouthfeel built from heavy dry-hopping and a hazy, unfiltered grain bill. The finish is moderately long, leaving fruit oils and a gentle resinous note rather than any harsh edge.
About the Brewery
Trillium is based in Boston, Massachusetts, and has operated taprooms in the Fort Point neighborhood and the Fenway area since the mid-2010s. They built their reputation on heavily dry-hopped, New England-style IPAs and DIPAs at a time when that style was still finding its footing, and their releases — often sold direct from the brewery — generated serious regional demand. Their barrel-aged and mixed-fermentation work has also drawn attention, though hoppy beers remain the core of their identity.
Food Pairings
Spicy Thai noodles pair well here because the fruit-forward hop character softens heat without disappearing against bold seasoning. A buttery lobster roll works with the beer's soft, full body acting as a complement rather than a contrast. Aged gouda brings out the resinous, tropical qualities in the hops by meeting them with its own caramel depth. Grilled peach or mango-based salsas echo the stone fruit tones in the beer and keep the pairing cohesive. A simple roast chicken with herbs lets the hop aromatics do the talking without competition from heavily spiced or acidic dishes.
Style Guide
The Hazy IPA — sometimes called New England IPA — is defined by its unfiltered, opaque appearance, soft and pillowy mouthfeel, and emphasis on hop aroma and flavor over bitterness. It emerged from New England breweries in the early-to-mid 2010s, with Vermont operations like The Alchemist and Lawson's Finest Liquids doing much of the early groundwork. Where a West Coast IPA prioritizes resinous bitterness and a drier finish, the Hazy IPA uses heavy dry-hopping, water chemistry adjustments, and often oats or wheat in the grain bill to produce a juice-forward, low-bitterness profile that sits typically between 6% and 8% ABV.