One could argue that his brettanomyces beers put Colorado Springs on the map when TPS Report won Gold at GABF in 2009. It didn’t stop there, as you may argue Trinity helped start the fruited sour craze, when Elektrick Cukumbahh, a sour saison with cucumbers, won another Gold in 2013. Trinity never just wanted to be normal, they were different and it didn’t matter if you liked it or not.The beers generally stayed consistent in quality (though experimental and ever changing) and when Trinity hit high points they were HIGH — true craft fans knew something special was going on. As Hannigan notes (and we also noted with a 2016 follow-up review), the restaurant side of Trinity struggled more over the years.
... Dettmann, [hopes] to continue Yester’s level of brewing excellence, while exploring opportunities for expansion and improvement, especially in the restaurant and pub.As for Yester's plans, as quoted to Focus on the Beer, he would only say: “I’ve got something in the works, but I can’t say anything yet ... it’s not in beer, though.”
He’s got brewing in his blood, thanks to a childhood in Wisconsin, where his father worked at Pabst, and after a decade brewing at home, he’ll fit right in at Trinity. He’s got a soft demeanor, yet his eyes twinkle when you ask him about his favorite beer or his plans for Trinity’s future. I had only known him for a few moments before I noticed his exuberant positivity and eagerness to learn.