Side Project Brewing Competitors

The new Avery Brewing Co. facility is based in beautiful Boulder, CO with state-of-the-art equipment thoughtfully designed for innovation. With fierce independence, our brewery has been committed to producing eccentric ales and lagers that defy styles and categories since 1993. The story of Avery began 28 years ago with a 7bbl brewhouse and a very thirsty homebrewer facing a quarter-life crisis. Today, Avery is 140 employees strong, with a highly-rated Restaurant, a projected 60,000 bbls in 2022, and beer distribution in 35 states and growing. After a huge expansion in 2015 and the build out of a third Cellar under construction now, the sky's the limit for Avery Brewing Company. We are looking for Hop Freaks as passionate and adventurous as we are to help us continue breaking trail on the journey towards perfect beer.

The Alchemist is a small family run brewery specializing in fresh, unfiltered IPA. Jen and John Kimmich co-founded The Alchemist, originally as a brew pub, in the village of Waterbury, Vt. in 2003. Today, the couple employs a staff of 24 and they produce and distribute 9,000 barrels of their flagship beer, Heady Topper, per year. Their second brewery and visitors center will open in Stowe, Vt. in late spring of 2016.

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.