I also drank mine from a grooler, filled on 5/29/15 and drunk on 5/30/15 (with 24 hours in the bottom of the fridge).
Hazy, yet not cloudy, pour with a foamy white head that is well-retained. Pale, white-gold/lemon-skin colored body.
A lovely melange of citrus in the nose: white grapefruit, lemon-lime and even some kiwi skin (basically copying shawn’s review. Just kidding.). Light crackery malts and some dry cream of wheat is the extent of the malt/grain in the nose, leaving the hops free to roam about. They do so aromatically, but without any obnoxious acids or dirtiness.
First sip is.....sour....oh no, is this just full of yeast....oh wait that’s just the tartness from the rye I think.....thank god. Wow. Coming full circle, boy is that refreshing. Spicy rye blends with the citric hoppiness (lemon juice, heavy white grapefruit) and the texture is as soft and pillowy as can be, with the malts fully attenuated. Bitterness is snappy on the finish but not even close to overdone or out of balance. House yeast character charms and the carbonation is spot on. WHEW. Yes please. I’d like some more of this. What a summer quencher. Drank my 32oz growler in about 10 minutes. When the beer is perfectly attenuated, the hops incredibly flavorful and with no sign of resin, you can’t ask for a lot more.
As the abv decreases, the quality of the beer greatly increases at Trillium. That, my friends, is a fine, fine thing indeed.

Bottle thanks to jamvt. Holy moly I love Trillium. Pours cloudy golden, large creamy off-white head, nice lacing. Huge huge aroma of onion, passionfruit, cat piss, pine needles, dank forest floors. Flavor is light sweet, light plus bitter, hella juicy and dank. Light body overall, but a creamy mouthfeel. Really really good.

Bottled on 4/8/15, conditioned in bottom of cold refrigerator until 5/20/15

Well well, I’m sitting here with the 205th Highest ranked beer in the world. That’s no small feat. You have to get past the homers, the haters and the people that dont like IPAs or just had a bad batch....(and with this small, not quite overly consistent brewery, that’s saying a lot). I figured the tradeoff between not drinking an IPA as absolutely fresh as possible, and letting this massive hop particulate settle was high enough that it would be more enjoyable now; whether I’m right or wrong I’ll never know. The beer is certainly in lovely condition; down to an only slight haziness (mostly chill haze) with a massive, well-retained head.
The aroma is all stone fruit and lime. I guess this hop is a hybrid of simcoe? It dosent have the sheer power and I guess that the best Simcoe IPAs easily out-aroma the best Mosaic IPAs. But of course, this is only the dry hop. Fort point itself adds plentiful mango, citrus and light pine. The pine is certainly there, but absolutely free of any resin or acidity. It’s as if they’ve centrifuged the acidity out of the beer. Watermelon, lime, and grapefruit continue. It’s certainly highly aromatic and sniffable, with soft, yet very apparent honeyed malts sitting in the background. I initially thought Fort Point a very dry pale ale; it’s not. It’s a very, very hoppy pale ale that is completed by the sweet, succulent honey notes that remain mostly out-of-mind while the hops go to work on the palate. Extremely juicy, heavy watermelon, ruby red grapefruit and yet, dare I say, a bit too much malt sugar. I found it in the Double Dry Hopped version and here it’s inescapable. As well, this is from the end of the second glass, when the beer is still quite chilled.
Importantly, of course, it’s not too sweet, in an overall sense. As with all of the best beers, this is nitpicking, but I think Trillium’s in a state where they are so far, far, far behind demand that they have neither luxury of changing their yeast aggressively nor giving extra conditioning time to their beers. And I wholeheartedly apologize if I’m wrong, but that’s how it comes off to me. I get a bit of astringency/doughiness from most of their beers now, which works against the overall snappiness/crispness.
That all aside, this is certainly a top-notch beer, and no doubt when they make their impending move, they are going to really shake up the Boston beer scene. This little brewery has done so much for Boston and the best is certainly yet to come (as cliche and lame as that sounds, it’s true).
As with all of their beers, the carbonation is perfect, with a soft, creamy texture and well-attenuated malts.

Bottle - thanks jamvt! Pours cloudy amger orange, large creamy white head, dissipates fairly slowly with good lacing left behind. Aroma is perfume, passionfruit, dank leaves, sweat, pine fronds, melon. Flavor is light sweet, medium bitter, juicy, fruity, pine, dank, cat piss. Full bodied and creamy. Yum.

32oz growler filled 5/15/15 and drunk 5/17/15
Hazy, soft sunset orange hues with a white head that is well-retained atop.
Fruity aromatics, much like the Pier I just drank from them. Citrus (lemon rind, red grapefruit) as well as very light watermelon and light pine. All enjoyable, yet there is a persistent doughiness/blandness here that seems much stronger in this sample than in any I’ve had from them recently. Malts are well-attenuated and provide light honey in the nose, as well, there is no alcohol noted. Sniffable, for days, like most Trillium pale ales, but I just can’t get past the extreme haziness of alot of their beers.
Again, enjoyable hoppiness to begin the beer, with a medium body overall and tight carbonation producing a creamy texture. Watermelon, grapefruit, papaya, oranges and limes are all the things you want in an APA. But as the beer progressed, doughy-like flavors built up, with some degree of astringency, severely dampening the flavor and overall experience. As well, I found it to be too sweet, with more warming, and a bit underfermented.
It sucks that the great IPA producers can’t really seem to avoid this (this happens at Night Shift, Hill Farmstead, Jacks Abby, Alchemist, to name a few right off the top of my head). I know the hop particulate dosent drop out the way most yeast will. I’ve stuck bottles of Jacks Abby and Trillium in the fridge for weeks without effect. Still, I think some of these beers get rushed out a bit too fast with the assumption that the cloudiness is all from the hops and not the yeast, when in fact, the beer still needs a little more time.
I will admit that a little bit of haziness is rarely going to have much of an effect, and I usually look past that, but this thing was just too much. Will get a bottle and let it sit in the fridge for a while and see if that produces a better result.
Need to update this one. While I don’t think it has quite the intense flavor and aroma of DDH Congress Street, it’s still a delicious beer and has been pretty consistent since the first and only subpar experience I had. Very spicy, dank, dry and green with less rich, sweet juice than the Street series. Score is based on my overall impression amongst many batches, draught, bottle and can.

Imported from my RateBeer account as Trillium Upper Case (by Trillium Brewing Company):
Aroma: 9/10, Appearance: 4/5, Taste: 10/10, Palate: 4/5, Overall: 20/20, MyTotalScore: 4.7/5

17/V/15 - 75cl bottle @ home - BB: n/a, bottled: III/24/15 (2015-651) Thanks to ElManana for sharing the bottle!

Clear orange beer, creamy irregular white head, pretty stable, adhesive, leaving a nice lacing in the glass. Aroma: wow! Overload of exotic fruits, passion fruit, mango, pineapple, really nice! Sweet and a bit resinous as well. MF: ok carbon, medium to full body. Taste: Exotic fruit juice, pineapple, mango, passion fruits, some alcohol, citrus, little bitter. Aftertaste: sweet malts, some caramel, fruity hops. Lovely beer!!