Trillium Brewing Company
Greg Burt is an experienced professional with a diverse background spanning multiple industries. Currently serving as a Distillery Operator at Trillium Brewing Company since May 2021, Greg has held various roles including Cellar Operator, Packaging Technician, Logistics Coordinator, and Shipping Associate. Prior experience includes working as a Packaging Associate and Shift Supervisor at Isle Brewers Guild, LLC, where contributions ensured quality standards in beer and hard seltzer production. Additionally, Greg oversaw the Liquid Rubber Department at F.E. Knight for eight years and co-founded G Squared Bugs, an integrated pest control business. Early career roles include Quality Control Inspector at Xenith, Owner of Greg Burt Photography, and various positions in education and technology. Greg holds a Bachelor of Science in Natural Resource Studies from the University of Massachusetts Amherst and a certificate in Entrepreneurship Essentials from Harvard Business School Online.
Trillium Brewing Company
The desire to build a brewery was about more than just making beer, it was about creating a way of life and building a community with which to share experiences. Trillium Brewing was founded in March of 2013 by JC and Esther Tetreault with the desire to create a New England Farmhouse-inspired experience through the lens of craft beer. Launched with three employees and the support of family, friends, and community, our little brewery located at 369 Congress Street in Boston’s then-sleepy Fort Point neighborhood has grown to a team of nearly 300. Every member of our organization has incredible drive and purpose, working passionately each day to elevate the quality of the Trillium experience. Beer is at the center of everything we do, and a few core values have always driven the approach to our portfolio: the desire to continue pushing boundaries of experimentation with education, keeping a focus on hospitality by attempting to offer a wide range of styles for a diverse audience, and keeping our team excited and always-learning. With hundreds of unique offerings available each year, we take pride in the diversity and breadth of beer that we produce. Our philosophy with food aims to enforce our New England roots. Working closely with more than 30 local vendors, the restaurant at Trillium Fort Point shines the spotlight on nearby agricultural systems with the ultimate goal of responsibly growing fresh fruit and produce at our Connecticut farm. Behind every beer poured and each plate served is an intense focus on community. From carbon dioxide recapture and reuse at our production brewery, to using local, sustainably-farmed ingredients for our menu whenever possible, it’s imperative that we minimize our footprint and do our part to ensure that the future is brighter because of it.