Beer Criteria

In order to be eligible for a Good Food Award, beer entries must be made by a brewery that:

Practices water recycling and other resource conservation

• Balances the objectives of supporting local communities, sourcing locally when ever possible, seeking out ingredients that are free of all synthetic inputs, including pesticides, herbicides, fungicides and fertilizers, and striving for the fullest flavor.

• Does not use any artificial or genetically modified ingredients.

• Seeks to know their suppliers and customers in order to support and promote sustainability.

• Has an all malt beer as their flagship beer, made with malt carefully chosen by the brewer based on varietal, growing methods, regional or farm-specific traceability, malting methods or a combination of above.

Additionally, beer entries must fit within one of the following subcategories:

• Not-So-Intense-But-Still-Mighty-Tasty: Pilsner, Golden, Kolsch, Wit, Hefeweizen, etc.
• Amber, Reddish, Deep-Colored-But-Not-Quite-Brown: Marzen, Alt, Amber, Red, Scotch Ale, etc.
• Deep, Dark, & Delicious: Porters, Schwarzbier, Dark Lager, Stout, etc.
• Focusing on that Beautiful Little Hop Flower: Pale Ale, IPA, etc.
• Adventurous, Barreled, Big, Bawdy, & Belgian: Barrel Aged, Sour, Belgian, Barleywine, Smoked, Gluten-Free, etc.