2011 was a great year for craft beer. Breweries opened, production volumes increased and more establishments than ever stocked craft beer! In addition to this, in Massachusetts, we saw a ton of new beers released and local brewing companies open or grow.

The original idea for this column was to tell you about the eleven new beers that really excited us this past year from anywhere in the country. After we compiled our list, though, we realized that all of them were local to the Northeast despite the fact that that wasn't our goal. This is great, though, as we couldn't be more excited to see the local beer scene growing as rapidly as it is! So, with that said, let's get on to the Drink Craft Beer Top 11 Craft Beers of 2011...then, afterwards, let us know what you really enjoyed in 2011 on Twitter, on Facebook or in the comments below!

Sixpoint Autumnation

A pumpkin fresh hop beer in a 16oz tallboy can?! What is there not to love? Sixpoint pleased their fans this year by finally packaging their beer for more than just draft, and this may be the best of their cans yet. This is an innovative beer that can truly only be brewed in Autumn. It doesn't seem like the flavors should go together, but somehow the crew at Sixpoint managed to meld citrusy Citra hops and fresh pumpkin into an amalgamation of flavors that really sing. Too bad we've got to wait until next fall for more!
(Original Review: Sixpoint Autumnation)

Notch Session Saison

You may have read about Notch Session on this site before. Founded in 2010, 2011 was the year that founder Chris Lohring really started making waves with his sub 4.5% abv brews in Massachusetts. While we dig pretty much all of the Notch brews, the one that really impressed us the most was his 3.7% abv dry-as-hell-and-even-more-refreshing summer seasonal (now a year round) Saison! Utilizing a mix of several grains and a traditional Belgian yeast, this is the perfect beer on a hot summer day. We were happy to have this brew launched at our Fifth Anniversary Party, in a cask dry hopped with our homegrown hops, back in June at Stoddard's Pub!
(Original Review: Notch Session Saison)

Maine Beer Co. Lunch IPA

We're not much for hype beers. That said, this one deserves everything you've heard! An intensely grapefruity IPA, this is an easy to drink brew that focuses as much on flavor as on bitterness. As we mentioned in our original review, it's nearly impossible to find and sells out as soon as it hits shelves (if it hits shelves at all) so keep your ears open for this one!
(Original Review: Maine Beer Co. Lunch IPA)

Mystic Brewery Sauvignon Blanc Barrel Fermented Saison

As we mentioned, 2011 was a great year for new breweries in the Northeast, and Mystic is one of those! Based in Chelsea, MA, the guys at Mystic are focused on Belgian farmhouse style brewing and the Sauvignon Blanc Barrel Fermented Saison is our favorite so far from them. Most barrel aged beers are fermented in steel tanks then aged in barrels, but this one is fully fermented in the barrel, giving it a depth of flavor that can't be replicated. We know there's even more interesting stuff coming out from them soon, so we're looking forward to 2012 as well!
(Original Review: Mystic Brewery Sauvignon Blanc Barrel Fermented Saison)

Cisco Pechish Woods

A sour, peach wild ale that's locally brewed? We love all those things here at Drink Craft Beer! We first tried this at a beer fest and were hooked, going back repeatedly for extra 2oz samples. At $18 for a 750ml bottle this isn't an everyday beer, but that's fine. It's a special beer for a special occasion. It can be tough to find, but it's out there so just look around.

Blatant IPA

Blatant Brewing founder, Matthew Steinberg, has a long history of brewing in Massachusetts and this is just his latest venture (and yet another new brewery that opened in the state in 2011). A super hoppy and dry IPA, this is what's often called a west coast IPA. There aren't many of them in the area, so we're stoked to have easy access to a local version. At this point the IPA (as well as the Blatant Session Ale, a hoppy 3.7% bitter) are still just on tap, but Matthew should be packaging both for home consumption soon.

Jack's Abby Kiwi Rising Double India Pale Lager

It's a fact: the world needs more lagers. Luckily, we have another new Massachusetts brewery, Jack's Abby in Framingham, MA, that is going to get on that. Brewing only lagers, they're providing a different take on some American craft beer classics. Our favorite so far was their version of a Double IPA, which they call a Double India Pale Lager. There's no fruit in this one, but the Kiwi Rising name comes from the fact that the hops are sourced from New Zealand. This is a smooth beer with a huge hop flavor that you've got to try. We like the focus on showing what hops taste like, rather than how bitter they can be, and we think you will too!
(Original Review: Jack's Abby Kiwi Rising Double India Pale Lager)

Pretty Things Magnifico

It's been a year with a lot of lower alcohol beer and we couldn't be more pleased. When we heard that Dann Paquette's Pretty Things Beer & Ale Company was producing a 3.7% abv hoppy session beer (Magnifico is the name of the hop in Dann's world of beer, the little cousin of Jack D'Or, the barley grain) for draft only release, we were interested. When we heard it would be served in huge glass mugs, we had to get it! And damn was it worth it. Super dry and quite bitter, this beer is refreshing and almost bracing on a hot summer day. Jeff had quite a few while sitting on the deck at The Otherside Cafe (not closing anymore, yeah!) this past summer and we can't wait for next summer when Pretty Things is supposedly going to re-release it!

Peak Organic Local Series: Massachusetts

If there was one theme that we noticed this year in craft beer, it was session beer. But, if there were two (and there were at least that many) the second would be local. Leading the way is one that we're not surprised to see picking up the mantle, Peak Organic. They've worked with local suppliers in Massachusetts, New York, Vermont and Maine (sorry New Hampshire, apparently nobody grows enough hops in your state to supply Peak Organic, tell somebody to get on that!) to produce a brew for each state that is entirely sourced from within it's borders. The Massachusetts version showcases grain grown in-state and malted at Valley Malt in Hadley, MA which really give it a unique flavor. The hops are intense, lending a great flavor and bright bitterness. IPA lovers will really dig this beer and the concept is awesome!

Slumbrew Porter Square Porter

Another new Massachusetts brewery that just opened in 2011, Somerville Brewing Company (aka Slumbrew) launched onto the scene with three beers, an IPA, a blood orange hefeweizen and a chocolate porter aged on Taza Chocolate nibs. All three were delicious, but one really caught our taste buds: Slumbrew Porter Square Porter. Not overly chocolatey, this one has a great earthy, smooth, roasty flavor. Devon originally lamented only grabbing one bottle but, luckily, we've grabbed more since!
(Original Review: Slumbrew Porter Square Porter)

High & Mighty Pas de Dieux Saison

We know, we know...another low alcohol, Massachusetts-brewed saison on the list?! Well all we can say is that we've been lucky this year! Saison is one of our favorite styles, yet so many breweries try to make them high alcohol, sweet and sticky; it just doesn't work for us! This one, though, is light, effervescent, spicy from the yeast and simply delicious! High & Mighty has been focused on producing delicious beers of moderate strength for a while now, shying away from the typical biggization of American craft beer. We' re glad they finally churned out a saison!
(Original Review: High & Mighty Pas de Dieux)

Now that we've told you our favorites of 2011, what were yours? Craft beer is just a matter of taste and taste is hugely personal, so we want to know what you liked! With so many new beers coming out all the time, did we miss anything? Let us know what you really enjoyed in 2011 on Twitter, on Facebook or in the comments below!

Chances are many of you are going to skip right past reading this part and jump right to the question, but if you've gotten this far bear with me. Lots of people have asked me over the years if I'd ever want to open my own brewery. Depending on the day I give a different answer, it's a tough question. Brewing is hard work, but a lot of brewers I know are also some of the happiest people I know. At the end of the day would you like to be a professional brewer or are you happy enjoying the amazing creations all the wonderful craft brewers are making?

Vote below then let us know which way you went on Twitter, on Facebook or in the comments below the poll. Cheers!

One of the best things about craft beer is that the beer is made and the companies are run by people who care about what they do. Also, many breweries are local or regional companies which means it's made in your area. All of this lends itself to one on my favorite things about the industry: you can actually know the people that brew your beer and run the companies that produce the brew that you love!

With that in mind, we're launching a series of articles where we'll talk with people from throughout the craft brewing industry and ask them a series of five (or sometimes more) questions so that you can get to know these fine people a bit better.

We're happy to introduce our first guest for this series, Hugh Sisson, the founder of HeavySeas Beers. We've long been fans of the brews that Hugh's brewery puts out and have had the pleasure of meeting him at various beer events around Boston. So, with that said, we'll jump right into the interview.

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

Hugh Sisson: Sort of accidentally.  I was in the pub business in 1980 and to differentiate our bar I decided to make it a "beer bar".  At that time there were mostly only imports available that were even remotely interesting, but obviously as craft became available we put those beers in the mix as well.  We were successful enough with the concept that we decided in 1984 to look into making our own beer - a radical concept at the time as it was illegal in Maryland and there were maybe 4 brewpubs in the country!  Did some research and in 1987 put a bill in the Maryland legislature to legalize brew pubs (fulling expecting it to fail!).  The bill passed and in 1989 our pub became Maryland's first brew pub and I was the brewer.

I stayed there until 1994 when I left to start Clipper City Brewing Co/Heavy Seas Beer.

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

HS: I was always a fan of better beer ever since I had been an undergraduate student studying in London - with English ales being my first benchmark for quality.  As craft began to come on the scene obviously my attention began to swing in that direction.  My brother lived in San Francisco for a while and brought back some early Anchor Xmas beer - back before it was always the spiced ale.  (I am pretty sure that over the years Xmas Ale eventually became the Anchor Liberty Ale.)  Anyway, that was something of an eye opener and it was sort of down hill from there.

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.

HS: From my brewery it would definitely be our Loose Cannon.  Other selections - Victory Yakima Gold and Sierra [Nevada] Celebration for starters.  Also I'm a big Allagash and Ommegang fan so something from each of those guys.  There are so many really good brewers it is REALLY hard to pick just six.

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

HS: I always wanted to be an actor so if the beer thing hadn't worked out I may have given that a shot.  However, I am just as happy that I took the path I did.  As an actor the romance of poverty can wear pretty thin.

Truthfully I have always felt pretty blessed - I like what I do and have really enjoyed being in small business.  I love the creativity and the day to day challenge.

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

HS: I am a pretty big wine buff – have been doing a radio show on wine for years – so that is usually my second beverage choice.  Am also a big Bourbon fan.

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?

HS: The industry is going to get more crowded and competitive.  I also think there will be a lot of changes in ownership (over the next ten years) as folks like me get to the end of their careers and need to develop some sort of exit/succession plan.  Craft as a segment – better beer in general – is certainly here to stay.  I just hope that as an industry we maintain the edge we enjoy now and don’t become too main stream.

For Heavy Seas we will be focusing on trying to do a better job of everything we do now.  We are actually going to reduce a few items so we can make more of others.  Also we will be giving even greater focus to our cask ale program.

DCB: Thanks so much for your time, Hugh! Best of luck with Heavy Seas in 2012!

Earlier this week the owner and brewer of Notch Brewing and craft beer industry veteran, Chris Lohring, asked a question on Twitter that we thought was really interesting and actually retweeted: "Has the tradition of buying drinks in "rounds" been lost?" The ensuing feedback, though, was enough that we wanted to see what more people though, get some official numbers on this and see what comes out of it.

When you go out with a group, there has long been a tradition where each person will buy a "round" for the group and it will continue like this throughout the evening. Or, even less formally than that, often a member of the group will just offer to grab beers for the group, often if he or she is heading up to the bar, which prompts someone else to do so on the next round, etc...This is convenient for everyone as only one person has to make their way through any crowd to the bar, it's only one transaction for each person throughout the night, rather than paying for each beer individually, and the bar loves the ease of it too.

Lately, though, we feel like we've seen a move away from this where a group will each open a different tab or each buy every one of their beers individually. Is this because of the diversity of flavors and cost of beer with the growth of the craft beer market? Is it people not wanting to get stuck with paying more than their fair share? We know when we go out with friends, often we'll alternate rounds. But what do you think? We want to know!

Vote below then let us know which way you went and why on Twitter, on Facebook or in the comments below the poll. Cheers!