Breweries making Good Beer are pioneers of local manufacturing, using traditional and creative brewing and fermenting methods to redefine consumer expectations for craftsmanship with their beers. These brewers aim to reshape supply chains and promote responsibility by sourcing ingredients locally and grown without synthetic inputs when possible, practicing resource conservation and supporting local communities.
The Good Food Awards rely on the expertise of the beer community to create the tasting, determine judges and set standards for the category. Read on to learn who has been integral to building the category, as well as what the beer standard are and who will be judging this year.
Sales Rep at Terra Firma Wine Co – San Francisco, CA
A wine industry professional in the Bay Area for 8 years, began working with the Good Food Awards in 2013 as a judge in the Oils category. He later moved on to be a committee member for the nascent Pantry category. In his professional life he most recently oversaw the Wine, Beer and Spirits department at Bi-Rite Market on Divisadero St. before moving on to the Wine Director position at Mister Jiu’s in Chinatown. He is excited to combine his knowledge of the process and love of planning with his thirst for good beer to make the tasting a grand success!
Account Manager at Magnum PR – San Francisco, CA
Emily Rudisill is an account manager at Magnum PR, a San Francisco-based hospitality public relations firm, where she connects clients with media and facilitates storytelling. Emily had the privilege of honing her editorial skills at Vogue. At Group SJR, an award-winning content marketing agency, Emily worked with clients including Target and Barneys to develop strong brand voices through editorial and video content. Emily grew up in Lancaster, PA, and her love of dining and food systems developed naturally at a young age and was furthered with jobs at a local cheese shop, crêperie, and shawarma restaurant. Someday she’ll start her own small-batch butter business and is taking naming suggestions.
In order to be eligible for a Good Food Award, beer entries must meet the following standards:
- Made in the USA or US territories.
- Certified organic, or meet at least four of the following eligibility criteria:
- Made with at least one ingredient (besides water and yeast) sourced within 150 miles. Malt will be considered “local” if sourced from a local malter.
- Made with at least one ingredient (besides water) that is grown without the use of synthetic inputs, including herbicides, pesticides, fungicides or fertilizers.
- Made by a brewery that has made concrete water recycling or other resource efficiency improvements in the production or delivery process in the last three years.
- Made by a brewery that engages deeply with its community by participating in a sustainably-minded guild; offering paid time off for employees to volunteer for causes they believe in; or otherwise offers substantial support to its community.
- Made by a brewery that prioritizes resource or consumer packing waste reduction through programs, such as mash repurposing, growler programs and container-related sustainability measures.
- Made by a brewery that proudly maintains one or more third-party accreditations embodying social responsibility and transparency.*
- Made by a brewery that is an upstanding member of the good food community, oriented toward growing their business in harmony with a better food system.
*Such as 1% for the Planet, B Corp, GMO-Free Project, Fair Trade or other local organizations focused on environmental and social responsibility.
Director/Executive Producer, Rebel City Studios
Development & Communications Manager, La Cocina
Co-Owner, Canyon Market
Beer Buyer, Maison Corbeaux
Director, Beer, Wine & Spirits, Cost Plus World Market
Owner, Good Earth Natural Foods
Value Added Products Manager, Belcampo Meat Company
General Manager, Liberty Heights Fresh