Trillium Brewing Company
Katherine Stoddard is an experienced operations and event management professional with a diverse background in the hospitality industry. Currently serving as Operations Manager, Event Producer, and Private Event Manager at Trillium Brewing Company since August 2018, Katherine has cultivated expertise in managing private events and operational logistics. Prior experience includes a role as Private Event Manager at The Merchant Kitchen and Drinks from September 2015 to August 2018, and as Function Manager at Boston Harbor Cruises, where responsibilities included overseeing all private events on vessels. Additional roles have included On-Board Concierge with Boston Harbor Cruises and internships in marketing and public relations at Lyons Group and Boston Harbor Hotel, respectively. Katherine holds a Bachelor of Science degree in Hospitality Administration from Boston University, obtained in 2013.
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.