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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.



John Herbstritt

Server at Sorrel – San Francisco, CA

A wine industry professional in the Bay Area for 8 years, he 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 before helming the Beer category. In his professional life he has worked in many parts of the SF food and beverage scene, including managing the Alcohol Department at Birite on Divisadero St, acting as the opening Wine Director for Mister Jiu’s in Chinatown, and in Sales for Terra Firma Wine Co.

Ren N Rossini

Ren has been butchering and making charcuterie in the Bay Area for the better part of 10 years. She has served as production manager at Fatted Calf Charcuterie and has studied butchery & salumi production in Tuscany, Italy. She also was part of the opening team of NOON All Day in the Dogpatch and served as the opening General Manager. She is passionate about fermentation whether it be in salami, beer, miso or pickles and is looking forward to joining the beer committee.

Committee Members

Nicolette Lounibos, Barista, Slack
Jesse Ditson, Software Engineering Architect, Quip



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.


Oliver Steele

Wine Director, Pearl 6101

Michael de la Torres

Chef, MDLT

Cecily Kllanxhja

Bartender, ABV

Jared Shoupe

Sales Representative, Delta Pacific Beverage

Christian Reynoso

Sous Chef, Zuni Cafe

Jen Apodaca

Owner, Mother Tongue Coffee

Nick Harris

Owner, Berkeley Brewing Science