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Top 13 New Craft Beers of 2013

Author // Jeff Wharton

First of all, we know...this is a little late. You’d expect a “Best of 2013” list to come out right after 2013 ends, right? Not in late February. That was our bad. We got caught up putting together our Craft Beer & Chocolate for Charity Event with Taza Chocolate (where we raised over $10,000 for Greater Boston Food Bank) as well as our upcoming Drink Craft Beer Springfest: A Celebration of Hops, scheduled for April 11 & 12. But, as they say, better late than never! If 2011 was about new brewers opening up and 2012 was about established brewers putting out some great new beers, then 2013 is about innovation...and we’re not talking about “extreme” brewing. That’s not innovation anymore. What we’re talking about is flying in the face of current trends and putting out some great beer. In some cases, this meant back to basics. In some cases, it meant putting out three single hop beers because, as the founder of that company might say, “Why the fuck not?” In all cases, though, it meant delicious craft beer.

So, with that said, let's get on to the Drink Craft Beer Top 13 New Craft Beers of 2013...then, afterwards, let us know what new brews you really enjoyed in 2013 on Twitter (hashtag #CraftBeer2013), on Facebook or in the comments below! (Note: This is not a rank-ordered list.)

Rising Tide Spinnaker Hefeweizen

Speaking of back to basics, we actually had two beers from Rising Tide in the running this year. The crew from Portland came to 2013’s Springfest with the big guns, Calcutta Cutter dIPA, a new beer at the time. It was delicious! We love this beer. We bought it when it hit bottles. And we were stoked. But, come summer, they dropped a little, tiny, baby blue bottled bomb...Spinnaker Hefeweizen. This is one of those styles that has been overlooked in the extreme beer hype and hop frenzy of the past years. But there are few things quite as enjoyable as sipping on a big, tall glass of well done hefeweizen. Dry, clove and banana from the yeast, with a minerality from the wheat. This is a style that will carry craft beer into it’s next level of growth, and Spinnaker is a great example of this.


Backlash Beer Catalyst/Outbreak/Riot Double IPAs

Three beers. Count them, three. Why combine them? Especially when Riot didn’t even drop until 2014? Because this idea is awesome. We’ve seen brewpubs do single hop series. Even Danish gypsy brewery Mikkeller has released bottles of a single hop series. But this is among the first single hop series we’ve seen that isn’t relegated to a single brewpub and isn’t by a brand that only the most devoted of beer enthusiasts will pick up. Backlash is focusing on growing the craft beer market into a new territory of people and they’re pushing education at the same time with beers like these. Oh, yeah...plus these brews were delicious! Helder and team, please bring them back!


Bantam Cider Rojo

Last year, we thought we’d catch some blowback for putting a cider on this list. This year, it seems like a no-brainer. And Bantam Cider was front and center in our minds. Their Rojo is a tart, cherry-laced treat that we drank way too much of during the summer. That said, it holds up just as well in the winter. If you haven’t checked out what craft cider is doing lately, you’re missing out. This stuff is blowing up big time. And a good place to start will be Bantam’s new tap room, opening in Union Square in Somerville, MA in March of 2014. We’ll be regulars...will you?

Cambridge Brewing Company CBC2 Hoppy Hefeweizen

Speaking of hefeweizens, this collaboration between both of the Boston-area CBC’s (Cambridge Brewing Company brewpub and Craft Beer Cellar store chain) took the traditional style and added delicious hops. In typical CBC fashion (the brewpub) it was done in a way that still showed off the great yeast characteristics of the Hefeweizen yeast, while allowing some earthy, hoppy goodness to come through. Both flavors greatly complimented each other. While we love some people getting back to basics, sometimes it’s nice to throw some hops in there.


Trillium Brewing Farmhouse Ale

What’s the most unlikely place for a farmhouse brewery? How about in downtown Boston’s Fort Point, one of the neighborhoods leading the charge right now in urban gentrification. After two years of building, renovating, permitting, and negotiating the morass of city and state licensing, the team at Trillium was finally able to get off the ground, and they’ve taken off like a rocket! While they’ve dropped more than their fair share of killer beers in 2013, we’ve got to give a nod to the flagship saison. It’s peppery, easy to drink and tastes like you’re stepping back into Belgium. The fact that you can only get it by the growler (or few select tap locations) is great, because it means you need to share with a friend. Look for them to keep expanding in 2014.


Otter Creek Brewing Kind Ryed Rye IPA

Honestly, the early favorite from Otter Creek this year was the collaboration with Lawson’s Finest Liquids, Double Dose IPA. What’s not to like? Otter Creek took one of the most hyped (and rightly so) brewers in the country and distributed a beer he worked on to WAY MORE people than normally get a chance to try it. But then Otter Creek put out Kind Ryed Rye IPA. It’s drinkable, it’s got an amazing rye flavor and the hops are killer. Don’t get us wrong, we loved Double Dose. But, when we looked at what we’d probably drink more often, it was Kind Ryed. Lucky for us, because Kind Ryed is coming back and Double Dose isn’t. Otter Creek is in the midst of a rebrand it seems, putting out a lot of new beers and making brewer Mike Gerhart front and center. If this is the result, we’re all for it!

Notch Brewing The Mule Corn Lager

As my Dad is sometimes fond of saying, “sometimes you just want a beer that tastes like beer.” He, of course, is talking about the only beer you could get several decades ago when “craft beer” was still just something that a few whack jobs were brewing in their garages. This is that, and so much more. The point of The Mule was to show that the much maligned corn lager isn’t necessarily bad. Brewed with heirloom corn sourced from Valley Malt in in Hadley, MA, this beer was a labor of love for brewer Chris Lohring as he even burned himself during the requisite-for-corn cereal mash. The beer did it’s job, though, showcasing what a fine, light-bodied lager can taste like when done right. If this was what beer tasted like back in the day, craft beer may have never have happened...nothing to improve on here, haha.


Victory Brewing Oak Horizontal

There’s nothing really innovative about this brew. Take barleywine and put it in an whiskey barrel. It’s been done before, right? The difference is that Victory has been a super influential brewery for us over the years and was there when we started our craft beer journey. For a while, we even had an annual pilgrimage where we’d go to the brewery and enjoy their mostly-German style brews. For years they just kept churning out quality beer but, in 2013, they suddenly let out some news...three beers, three types of barrels, all awesome. Chardonnay barrel aged Golden Monkey was a close contender, as the Monkey was one of the first craft brews we were into and continues to be a favorite. But, in the end, there’s something that’s just right about a malty, English-style barleywine in whiskey barrels.


Lost Nation Brewing Gose

There aren’t many styles that are more traditional and less adored than the Gose. A spiced wheat beer with coriander and salt, it sounds strange but it tastes delicious. Dry, slightly tart sometimes, with that wheat chalkiness, this is a brew that will change the way you look at beer...again. Still, few are making this style. But, one of the best (and we expect this to continue even as more people make this style) is Lost Nation’s. New to the Massachusetts market in 2013, we’re looking for them to blow up. They were probably the most talked about brewery at our Craft Beer & Chocolate for Charity event in February, and for damn good reason. Mark our words, 2014 will be the year of the Gose.

Mystic Brewing Table Beer

When Mystic first opened, we noticed that all their brews were right around the 7% abv mark. Delicious, but it’s tough to drink a 750ml of one of those by yourself and, sometimes, you’re craving a saison but don’t have a friend nearby. When we talked to owner Bryan Greenhagen, he discussed that he had the same problem. He’d get home after a long day, want a beer, but find himself dragging after a big bottle of 7% saison. And, thus, the Mystic Table Beer was born. Much like what you may have found on dinner tables of yore, the point of this beer is to quench as much as inebriate. It’s light, prickly and has enough flavor to take on brews twice its size.


Idle Hands Craft Ales First Pitch Rye Pale Ale

Normally we try not to put beers on this list that you could only get at the brewery. But, we’ll make an exception for a beer made to watch baseball with...which we drank while watching the Red Sox win the World Series at home! It’s a great beer for watching sports, low enough abv to drink all game, while the hops and rye were flavorful but not fatiguing. A great beer all around.


Slumbrew Yankee Swap

At Drink Craft Beer Fall to Winter Fest this past year, Slumbrew dropped two bombs. One was a super limited version of their Happy Sol aged in rum barrels from Massachusetts’ Turkey Shore Distillers. But their big hit of the night was Yankee Swap, a malty strong ale aged in these same rum barrels...and that beer later went on to hit stores in bottles. It’s big, it’s bold, but yet it was still smooth and drinkable. Dangerously so. Coming in around 12% abv, this was a beer that would mess you up. But it was so good, that it was worth it. I’ve still got a bottle hidden away and every once in a while I think, maybe tonight's the night I open it up to enjoy the sweet, malty, vanilla flavors. But then I think, no...I’d like to function tomorrow. But the night it gets opened will be worth it.

Stone Brewing Espresso Imperial Russian Stout

Stone Brewing’s Imperial Russian Stout was, perhaps, the first “rare” beer we really worked to find. Back in the day (2006), this was a prize to find. It was truly limited and would come and go from your local store quicker than newcomers to craft beer would believe. It’s continued to be a favorite, even as newer, more hyped alternatives came to market. Then, in 2013, Stone did something incredible: they added espresso. To Jeff, who is a coffee fiend, this was magical. Upon tasting, you’ll find that some coffee doesn’t taste as much like coffee as this beer does! We can only hope they bring it back again.

Now that we've told you our favorites of 2013, what were yours? Craft beer is just a matter of taste and taste is hugely personal, so we want to know what new brews you liked last year! With so many new beers coming out all the time, did we miss anything? Let us know what you really enjoyed in 2013 on Twitter (hashtag #CraftBeer2013), on Facebook or in the comments below!

Win A Pair of Tickets to Drink Craft Beer Fall to Winter Fest

Author // Devon

There's a chill in the air and the holidays are just around the corner. What better way to spend this weekend than at Drink Craft Beer Fall To Winter Fest? As an early gift to you we're giving away a pair of tickets to one lucky winner! That person will be able to attend a session of their choice where they will get to sample beers from 25 New England breweries

The contest is closed but you can still get tickets! See you there!


The Fine Print: 

  • Contest closes at 9pm EST November 5th.
  • You must be 21+ to enter.
  • Winner will be chosen at random.
  • Winner will choose from one of three sessions on Nov 15th or 16th
  • If you have already bought tickets and win, you'll be credited the price of two tickets on your original order.



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Secret Beer Bars of Boston: South End

Author // Jeff Wharton

If you’re like me then you’ve noticed that your desire to drink a great craft beer is outweighed by some of your friends’ desire to go somewhere other than one of your “weird beer bars.” Craft beer may be exploding in popularity, but we’re still far from the majority. The solution? Well, you could hit up some of Boston’s phenomenal cocktail bars. Or, you could just suck it up and get a meal somewhere without sipping on a great brew. But why would you when you don’t have to? As craft beer gets more popular, there are more and more places putting thought into their beer selection without being craft beer-focused establishments. Want to take your girlfriend out but she only wants sushi? Want to take your boyfriend somewhere but he’s looking for a great meal and wine? Want to take your folks somewhere, but not to a beer bar? We’ll be putting together a series of neighborhood specific “Secret Craft Beer Bars,” with the Sound End first. Following up, we’re looking at Kenmore/Fenway, Back Bay/Copley, Cambridge, Fort Point, Newton and more. Got suggestions? Let us know!

The Criteria For a Secret Beer Bar

A Secret Beer Bar is a place that doesn't focus on just beer, or super-heavily on beer. They don’t do beer events, their social media doesn’t focus much on it, and they’re not the traditional spots you’d expect great craft beer...like we said, they’re the secret beer bars of Boston. That said, having a generic craft beer list doesn’t count, either. These are the establishments that told their distributor, “give us the ‘craft beer’ package.” These lists have thought put into them; they’re well curated. They don’t have to be huge, just well done.

Picco

513 Tremont Street
www.piccorrestaurant.com

I started coming to Picco years ago (back in 2006 or 2007) for the amazing pizza and the unparalleled homemade ice cream. Back then, they had only a few taps, but I was already impressed because they were some of the best curated handles I’d seen in Boston. Fast forward to 2013 and they’ve expanded to nearly 20 options on draft and many more in the bottle. Whether you’re a craft beer lover or not, you’re going to dig this place. The fish tacos in the summer are great, they always have amazing appetizers and rotate the menu seasonally with a variety of amazing options. But, if you really want my recommendation, wait until the heat wanes and then get a calzone with mozzarella, sausage and caramelized onions. My wife and I get it pretty much every time and it never gets old! That said, during warmer times of the year, they have a great patio and sitting on that patio is a real bonus. Also, make sure to leave room for dessert as their ice cream is some of the best in the Boston-area. The coffee ice cream is especially amazing! But, for real, this is an amazing place with a great vibe, an ever-expanding draft list and some of the most well chosen brews in town. Also they have good wine.

Picco Boston

BoMa

1415 Washington Street
www.bomarestaurant.com

This is a new find for me and I actually ended up here for my wedding anniversary recently after grabbing appetizers and a drink leading up to the date. They have nearly ten taps, but Bear Republic Racer 5 IPA, Pretty Things Jack D’Or and the like are your choices, so any true craft beer lover will be stoked. I’ve said it before and I’ll say it again, curation was key here. Beyond that, though, the food is amazing and the vibe it great. Given the assumptions about craft beer bars, you’d never think that this place would please, but it really does! Check out the eggplant, the roasted pearl onions with potatoes and pretty much all of the entrees. Pair it with a great pint and I was a happy camper. You will be too!

BoMa Boston

Seiyo Sushi

1721 Washington Street
www.seiyoboston.com

Sushi. I love it. If you don’t, this is not the place for you. But, if you’ve been craving raw fish with your craft beer than this is the best place in Boston that I’ve found. I took my younger brother here a while back and we had a Pretty Things Jack D’Or and a Slumbrew Happy Sol. They’ve got a moderately sized, but very well selected, list of craft brews in the bottle that will not disappoint. Again, the key here is not the vastness of the choices, but the quality of what you can choose. There is clearly someone here who knows his or her beer. And the raw fish was great! If you want an excuse to drink craft beer while eating sushi, don’t go anywhere else! (I was really happy with photos from here, so I'm including three.)

Seiyo Sushi Boston

Mayflower Brewing's Ryan Gwozdz [5 Questions]

Author // Jeff Wharton

As longtime readers of Drink Craft Beer know, we've been friends with the team at Mayflower Brewing Co. since the very beginning. Their founding brewer, Matthew Steinberg, was a friend going back to his days at Offshore Ale House, so we made sure to get in to Mayflower as soon as it opened. Hell, I even spent a day there shadowing the brewing team for my Professional Brewer For a Day article. One of the first people we met at Mayflower, aside from Steinberg, was assistant brewer Ryan Gwozdz, who came over from Buzzards Bay Brewing. Matthew has since left, leaving the head brewer position, and Mayflower brewing operations, in the capable hands of Ryan. Since then Mayflower has continued to succeed and put out new and delicious beers. Well we thought it was about time we caught up with Ryan, who has come a long way since that pro brewer for a day article you last saw him in on this site. 

We love his beer, so lets talk with the man himself. Also, if you want to say hello, come on down to Drink Craft Beer Fall to Winter Fest 2013 in Boston this November, where Mayflower will be pouring an assortment of their delicious brew!

Drink Craft Beer: How did you get into craft beer?

Ryan Gwozdz: While I was going to college for Environmental Engineering, my sister’s boyfriend would always buy different beers for us to try. This opened my eyes that all beer wasn’t created equally. I was working at Circuit City at the time and despised it. I finally decided that every job I had after that, I would actually enjoy. So I blindly called Buzzards Bay Brewing in Westport, MA one afternoon and left a message saying I was interested in learning about the brewing process. A couple hours later they called me back and told me to come in the next day to bottle with them. I was 19 then and 8 years later it still makes my day smelling the mash every morning.

DCB: What was the turning point (a beer or moment) that made you love craft beer?

RG: Those first few months working at Buzzards. It wasn’t necessarily beer, but more so learning the brewing process, being a sponge and relentlessly asking questions. I owe much of what I know about the industry now to Harry and Nate who took me under their wings and saw brewing potential in me. Thanks guys.

DCB: You walk into a magical beer shop with every beer currently available. You can put together one six-pack. What do you walk out with? Only one beer can be from your brewery.

RG: Cantillon Gueuze, Orval, Schlenkerla Urbock, Mayflower Summer Rye, Allagash Interlude, Half Acre Daisy Cutter. I’m adding a 7th, Molson (reminds me beers with my grandfather!)

DCB: You have one night in your favorite beer city. What city are you in and where do you go (it doesn’t all have to be beer)?

RG: Brussels, Belgium. Hang out at Cantillon. Order ceramic pitchers of beer at A La Becasse. Chug Mayflowers in front of Manneken Pis. Order Westy 12 and laugh at the hype of it. Late night drinking at Moeder Lambic. Drink cans of Jupiler while walking the city. Basically the same trip I took a few years back with some great friends.

DCB: What would you be doing for a career if you weren’t in beer?

RG: Working on an organic farm. My grandfather always had a huge garden that I loved, and I spent years working on my uncle’s orchard. The hardest part of brewing is being inside all day. It’s hard to beat the feeling of working outside. Understanding and seeing food grow the way it should be (small scale and naturally) is something I could see myself doing.

DCB: What do you drink when you’re not drinking craft beer (or beer at all)?

RG: Coffee, bourbon, or chocolate milk. Gin & Tonic is my summer mistress.

DCB: You can brew any beer you like, no matter the cost and consumer demand, what would you make and what dream ingredients would you use?

RG: I would brew a grodziskie. It is an old Polish style that tart and brewed using smoked wheat. It would be 100% Weyermann Oak Smoked Wheat. They are making some of the finest malts available to the industry today. And who else makes oak smoked wheat?!

DCB: Thanks so much for your time, Ryan! Looking forward to seeing Mayflower at Drink Craft Beer Fall to Winter Fest in November!

Wormtown Brewery's Ben Roesch [5 Questions]

Author // Jeff Wharton

So I heard you like to drink local craft beer? Well maybe it's time you meet a man who helps bring you those local beers that you love so...and he's been brewing with local ingredients since before it was cool (although Ben not being a hipster and all, he probably wouldn't put it that way). You've see his beer throughout Massachusetts (his brewery, Wormtown Brewery, will even be at the 2013 Drink Craft Beer Fall to Winter Fest in November!), including Be Hoppy IPA, MassHole Hefeweizen and so many more delicious options. But why is his beer so delicious? Maybe it's the use of local ingredients in every beer, as mentioned above. Or maybe it's the fact that he trained under Will Meyers, Brewmaster at the acclaimed Cambridge Brewing Company. Perhaps he's just gifted? Or could it be a blend of all of that and more? Luckily, I was able to get some of Ben's time and so, without further ado, I'll quit my conjecture and go straight to the man himself for these answers.

And remember, if Ben seems like a cool guy who you'd like nothing more than to meet, you can! Just grab your tickets to Drink Craft Beer Fall to Winter Fest in November and he'll be behind the Wormtown booth pouring brew.

Drink Craft Beer: How did you get into craft beer?

Ben Roesch: I started drinking craft beer in college at UMass Amherst [with] Berkshire Brewing and Paper City being on tap at local bars. From their it grew to trying different styles and, eventually, getting into homebrewing to try my hand at it.

Wormtown Brewery's Ben Roesch

DCB: What was the turning point (a beer or moment) that made you love craft beer?

BR: My own first recipe and homebrewing. I went out to a farm and got sap and syrup and then brewed a maple lager in my roommate's closet. It showed me that with attention to detail and inspiration I could make craft beer happen. That was also the first spark of using local ingredients that I have carried with me throughout my career. 

DCB: You walk into a magical beer shop with every beer currently available. You can put together one six-pack. What do you walk out with? Only one beer can be from your brewery.

BR: Cambridge Brewing Heather Ale, Harpoon Saison Various, The Lost Abbey Red Poppy, Jack's Abby Fire in the Ham, Wormtown Buddha's Juice, and [North Coast] Old Rasputin XII

DCB: You have one night in your favorite beer city. What city are you in and where do you go (it doesn’t all have to be beer)?

BR: Portland, Oregon staying at McMenamin's Kennedy School, visiting Powell's Books, hitting numerous brewpubs and food trucks.

DCB: What would you be doing for a career if you weren’t in beer?

BR: Forestry- that was what my degree is in from UMass. I would not regret a day spent on the Quabbin Reservoir where I was just a few days away from accepting a job before I decided to accept my first head brewer job. 

DCB: What do you drink when you’re not drinking craft beer (or beer at all)?

BR: Lots of coffee and water, occasionally kombucha, hard cider, bourbon, and whiskey.

DCB: Where do you see the craft beer industry going in the next year? And, in that vein, can we get a sneak peak at what new to expect from you in the coming year?

BR: More breweries opening, more consumer confusion about who and where the beer is actually being brewed, breweries that can't  consistently make quality beer will eventually have to close. Wormtown will be canning beer in early 2014, working on an expansion and possible new location. And I'll be out sourcing more local and unique ingredients. 

DCB: You can brew any beer you like, no matter the cost and consumer demand, what would you make and what dream ingredients would you use?

BR: Imperial stout brewed with all maple sap no water. Barrel aged in maple syrup bourbon barrels.

DCB: Thanks so much for your time, Ben! Looking forward to seeing Wormtown at Drink Craft Beer Fall to Winter Fest in November!