Fort Point’s Trillium Brewery opened an expanded second facility in Canton last month, bringing its cult-favorite farmhouse-style beers to a new audience of suburban consumers.

“We’ve met a ton of new people and we’re selling a lot of new growlers,” said founder JC Tetreault, 39, an Acushnet native and former biochemist whose beers betray an artistic soul. He founded Trillium with his wife, Esther, in 2013.

It’s been a fast-paced two-and-a-half years for a couple that organically carved out a niche at the vanguard of American craft brewing — those handful of places where beer is not just a good-time drink, but instead represents art, culture and lifestyle. These breweries spawn zealots who come to them — often waiting hours in line in the process — virtually eliminating the need for these brewers to bring beer to consumers.

“We were beer-novice outsiders who knew nothing about the industry,” said Esther Tetreault. “We wanted to do something that would make us happy. We’re super-grateful it’s made a bunch of other people happy, too.”

New England has its share of similar cult beer makers: Tree House Brewing in Monson, and The Alchemist, home of Heady Topper, and Hill Farmstead, both in Vermont, most notably.

Tiny Trillium in Fort Point can spawn a run on its latest beer with a simple post on Twitter or Instagram. An hour later, there’s a line of folks snaking down Congress Street, and the entire release is gone in hours.

Not everyone has been thrilled with the Trillium scene, though. Almost all of Trillium’s beer is sold on site. In fact, the brewery self-distributes regularly to just four accounts: Row 34, next door to the Fort Point brewery; the Publick House near their home in Brookline’s Washington Square; Vee Vee in Jamaica Plain; and critically acclaimed Armsby Abbey in Worcester.

As a result, owners of many of Boston’s best beer bars and restaurants have expressed privately to the Boston Herald resentment over the fact that they can’t get their hands on a locally brewed Trillium.

Esther expressed dismay at having to say no to people, “But we’re surprised by how many people show up every day,” she said.

The difference in scale between the original Fort Point and new Canton breweries is dramatic. Fort Point produces just 2,500 barrels of beer per year; Canton will brew 10,000 barrels in 2016, with capacity to handle 35,000. Cramped Fort Point brewery is wedged into 2,300 square feet; Canton sprawls across 16,000 square feet in an industrial park, with a 5,000-square-foot mezzanine above the tap room.

That upper level is packed with hundreds of old sherry and whiskey barrels and eight giant 30-barrel American oak foeders for Trillium’s barrel-aged and wild-beer programs. Fort Point holds a mere 50 small-format wood barrels. So expect even more creativity out of a brewery already known for it.

But the Tetreaults say it will still be some time before they’re able to meet the demand in the marketplace beyond their four —now eight — walls. For now, devotees will show up to purchase virtually every drop of beer Trillium makes — whether in Boston or in Canton.