Originally, through the center of the peninsula that was Boston, rose what was called the Trimountain, a series of three hills known as Mount Vernon, Beacon Hill and Pemberton Hill. A corruption of the term Trimountain was “Tri-Mount”, and ultimately, “Tremont”, hence the name of this originally Boston-based beer line. On the nose, expect a powdery, musty, creamy butteriness—in other words, diacetyl, the hallmark feature of the famed British Ringwood Yeast strain used to brew this beer. This, being modeled after a traditional English IPA, has some citrus notes, but they are muted compared with most domestic IPAs. Look for fruity notes as well, including overripened apples and apple skins. On the palate, expect toasty, almost biscuity malt characters—some notes of toasted saltines, all riding a current of low-lying mustiness (again, from the yeast). Finishes with some nice belly warming, and slight butterscotch aromas & flavors which are cut into by the ample hopping. Ends quite bitter, but expect a refined, not overbearing bitterness, with after-notes of apple skins and buttered popcorn.