Unveiling the Secrets of Trillium Brewery: Insights from a Former Employee

In a recent wave of candid disclosures, a former employee of Trillium Brewery has shed light on some troubling aspects of the company culture and practices. Given the sensitive nature of this information and the apparent scrutiny from the company, the individual has chosen to remain anonymous for fear of repercussions. Here’s a summary of their revelations:

Employee Treatment and Wage Concerns

The former employee details a distressing reality regarding employment conditions at Trillium, particularly concerning wages and benefits. According to them, numerous accounts of wage cuts are accurate. Leadership, including JC and Esther, reportedly prioritize profits over employees’ welfare. Many workers are attracted to Trillium for its prestigious reputation in the craft beer industry, often accepting lower pay as a trade-off for experience. Unfortunately, employee retention appears to be a significant issue, with only a handful of staff remaining for over three years.

Wages have declined noticeably; for instance, new retail employees have seen their hourly pay drop from $8 to $5. Longstanding staff members from the Congress Street location faced a similar fate, receiving lower offers after reapplying for their established positions, marking a staggering 37.5% cut for some. While these practices are not illegal, they raise ethical questions about fair treatment and loyalty in the workplace.

Questionable Brewing Practices

Moving beyond employee experiences, our source reveals controversial practices surrounding product preparation. A prime example is the infamous Frozen Mexican Sunrise beer, which was marketed as a wild ale aged in tequila barrels. However, it was later disclosed that the brewing team simply added tequila directly into the kegs—an approach that raises significant legal and ethical concerns. Faced with questions from consumers, employees were instructed to be vague about the brewing process, sometimes referring to it as “brewer’s magic.”

The profitability of these frozen beverages comes from a surprising source: leftover beer. Rather than waste batches that were too cloudy or imperfect for glass sales, Trillium repurposed these into slushies by mixing them with fruit juice. In a similar vein, growlers are often filled with beer sourced from “trub kegs”—the dregs of the brewing process that are not deemed fit for retail sale.

A Call for Transparency

These revelations highlight underlying issues in the operational practices of Trillium Brewery, urging a conversation about employee rights, consumer awareness, and the brewing industry as a whole. While