Beer & Cider

Breweries and Cideries making Good Beer and Cider are pioneers of local manufacturing, using traditional and creative brewing and fermenting methods to redefine consumer expectations for craftsmanship with their beer and cider. 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. We recognize that brewing beer and fermenting cider are very different crafts. Cider entries are overseen by our designated Cider Chair, Mike Reis, and will be judged by a separate panel of judges with a cider-specific methodology in transition year while we gather momentum to create a separate cider category. View the full criteria for entry.


Mike Reis is a writer and educator based in Oakland, California heading up the new Cider subcategory. He works spreading the word of better beverages to the state of California as Minister of Education for specialty beer, cider and mead distributor Lime Ventures. Previously, he served as co-director of the beverage programs for the Monk’s Kettle and Abbot’s Cellar restaurants in San Francisco.

Brian Stechschulte is the executive director of the San Francisco Brewers Guild. In this role, Stechschulte is one of the organizers behind SF Beer Week and Brews on the Bay. He also works on events in partnership with artisan food groups, nonprofits, and companies throughout the year, to elevate the status and appreciation for craft beer in San Francisco and beyond. When he’s not planning an event, Stechschulte also spends his time as a documentary photographer within the craft beer community, featuring the people, places, process, and products on All Over Beer.

Candice Woo is the Founding Editor of Eater in San Diego, a freelance Food and Craft Beer writer and a contributor to DRAFT Magazine. This is her second year chairing the Beer Committee for the Good Food Awards. She was the food critic for San Diego Magazine and San Diego CityBeat and has written for many local and national publications. Candice is a former leader of Slow Food Urban San Diego and advocates for the local food community while drinking as much sour beer as possible.


Matt Coelho, Certified Cicerone® and Co-owner,Cervecería de MateVeza
Eric Cripe, Certified Cicerone®, Restaurant Consultant and Retail Buyer
Sayre Piotrkowski, Certified Cicerone®, Hog’s Apothecary


Adam Salomone, Associate Publisher at the Harvard Common Press
Carl Sutton, Founder of Sutton Cellars
Chris Swersey, Great American Beer Festival and World Beer Cup Competition Manager with the Brewers Association
Christian DeBenedetti, Author of the Great American Ale Trail
Daniel Cowells, Lead Bartender at Mikkeller Bar SF
Dave McLean, Brewmaster/Owner at Magnolia Gastropub and Brewery & Owner of Alembic
Drew Knobel, Director of Sales and Marketing at Green Leaf
Erika Rietz, Editor in Chief at Draft Magazine
Ezra Johnson-Greenough, Brewery Consultant & Founder at New School Beer Blog
Gwen Conley, Director of Production and Quality Assurance at The Lost Abbey Brewery
Jason Henry, Beer Writer at SF Weekly and The Examiner
Jim Reichardt
, Owner & Founder at Liberty Ducks
Jordan Lancer, Fermentation Bar Host at Healdsburg Shed
Joseph Tucker, Founder of
Ken Weaver, Beer Writer and Author of The Northern California Craft Beer Guide
Norm Stokes, Head Brewer at Firestone Brewery
Pete Balistreri, Regional Head at Tender Greens and Executive Chef at P. Balistreri Salumi
Richie Bradenburg, Director of Culinary Strategy at EDENS
Sean Z. Paxton, Executive Chef and Owner at Home Brew Chef
Steve Sullivan, President & Co-founder of Acme Bread