Beer
Breweries making Good Beer are pioneers of local manufacturing, using traditional and creative brewing methods to redefine consumer expectations for craftsmanship with their beer. 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. View the full criteria for entry.
COMMITTEE
William Bostwick is the author of Beer Craft: A Simple Guide to Making Great Beer. He’s spoken about homebrewing, craft beer, and beer history for the History Channel, the Splendid Table, and other programs, he works as a brewery branding consultant, and he writes a monthly beer column in the Wall Street Journal.
Wesley Anderson is a beer specialist at Whole Foods Market in the Portero neighborhood of San Francisco. He once brewed a collaborative beer with Speakeasy Ales, has previously worked at Monk’s Kettle and has become an integral player in the San Francisco craft beer community.
Bryant Goulding is the West Coast Sales Manager for Dogfish Head Craft Brewery, a regional brewery in Delaware known for its innovative and historically inspired brewing philosophies. He has been homebrewing, studying and spreading the gospel of good beer for over a decade.
Dave McLean is the founder and brewmaster of Magnolia Gastropub & Brewery in San Francisco, connecting craft beer with the artisan food movement since 1997. He is also the founder of Alembic Bar, known for its cocktail and spirits programs. He helped start the San Francisco Brewers Guild and is one of the organizers of SF Beer Week. He curated the beer pavilion for Slow Food Nation and the beer program for Eat Real, and he was a delegate to the Slow Food Movement’s first Terra Madre conference in Turin, Italy in 2004.
Greg Engert is the beer director for Neighborhood Restaurant Group. Engert’s appreciation for craft brewed beer began at a young age with his father extolling the virtues of then little-known microbreweries, such as Samuel Adams and Saranac. In April 2010, Food & Wine named Engert one of its “Sommeliers of the Year,” the first time the publication has ever selected a beer professional for this prize.
Craig Wathen and his wife Beth started the City Beer Store in San Francisco after noticing the lack of beer specific retail and tasting bars in their much loved city. The couple takes painstaking care to stock the widest selection of hard to find beers from the most interesting breweries to create a unique shopping experience for their customers.
Judges
Matt Brynildson, Brewmaster at Firestone Walker Brewing
Daniel Capra, Head Chef at Paula Le Duc Fine Catering
Gwen Conley, Quality Assurance Director at Port Brewing Company/Lost Abbey
Christian DeBenedetti, Author of The Great American Ale Trail
Megan Flynn, Publisher and Editor-in-Chief for Beer West Magazine
Joseph Kaulbach, Northern California Regional Specialty Coordinator of Whole Foods Market
Johanna Kramer, Author and Blogger of Durham Foodie
Michael Lucas, Founder of Lime Ventures
Cal Peternell, Head Chef at the Chez Panisse Café
Michael Pollan, Author of The Omnivore’s Dilemma, In Defense of Food, and Food Rules
Sean Paxton, Chef of Homebrew Chef
Jerry James Stone, Author of Green Wine Guide
Carl Sutton, Owner and Founder of Sutton Cellars
Dr. Bill Sysak, Beverage Supervisor at Stone World Bistro
