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. View the full criteria for entry.
Click here to view the 2018 Finalists.
Cole Emde is the Owner and Head Brewer for Black Sands Brewery in San Francisco, CA. Originally from Cleveland Ohio, he began his brewing career by working at Rocky River Brewing Co. in the summers between college. After working several years in retail beer sales he took a job with Kelso Beer Co. in Brooklyn – then followed that up with an assistant brewer position at Willoughby Brewing Co. All the while he was an avid homebrewer and working on perfecting his own recipes at home. He took the leap into professional brewing when he moved to San Francisco and co-founded the launch of Black Sands in the summer of 2015.
John Herbstritt, 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!
Richie Brandenburg, Director of Culinary Strategy, Edens
Lucy Burningham, Author, “My Beer Year”
Ellen Fort, Editor, Eater SF
Otto Fung, Hops-Meister Hops Farm
Yanni Kehagiaras, Bartender, Liholiho Yacht Club & Nopa
Regan Long, Head Brewer, Local Brewing Company
Eric Miller, Manager & Chef, Mission Cheese
Peggy Smith, Co-Founder, Cowgirl Creamery