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Press Release: Grand Teton Brewing Company Wins Good Food Award at Inaugural Ceremony
Posted Wednesday, January 26th, 2011 by Tip Top

Grand Teton LogoAlice Waters, Bruce Aidells speak to a rapidly growing coast-to-coast artisan food movement.

VICTOR, ID -- Grand Teton Brewing Company, known throughout the West for their exceptional craft brews, announced today that its Sweetgrass American Pale Ale was selected as one 71 Good Food Awards inaugural winning products from across the nation—representing American craft food producers who excel in superior taste and sustainability. Grand Teton Brewing Company was awarded a Good Food Awards Seal in front of over 450 attendees on January 14, 2011 at the historic San Francisco Ferry Building. Of the winning producers, 47 flew in from out of state, many with their farmers and partners, representing every major region of the United States—a true testament to a not-so-quiet artisan foods renaissance happening nationwide. Grand Teton Brewing Company’s Good Food Awards Seal recognizes their contributions to creating a more tasty, authentic and responsible food system in urban and rural communities throughout the nation.

“Grand Teton Brewing Company was started more than twenty years ago with a focus on local, sustainable production. Our founder, Charlie Otto, invented the refillable glass growler, in use by hundreds of breweries today, and credited with keeping millions of pounds of glass and aluminum out of landfills,” said Brewmaster Rob Mullin. “Grand Teton Brewing Company is dedicated to expanding on that local, sustainable legacy. This week we brewed the first-ever beer made with only Idaho-grown ingredients.”

“By publicly celebrating the achievements of artisans across the country we are sharing the good news about food,” said chef, author and culinary pioneer Alice Waters. “The Good Food Awards are the County Fair of our times and like those fairs that brought our communities together in a positive way, these new awards have the potential to strengthen our communities and rebuild our food culture.”

Honors were presented by a host of food innovators in each Good Food Awards category including Caleb Zigas (Director of La Cocina Community Kitchen), Peter Giuliano (President of the Specialty Coffee Association of America), Bruce Aidells (author of “Bruce Aidells’s Complete Book of Pork”), June Taylor (June Taylor Preserves), Sandor Katz (author of “Wild Fermentation”), Matt Jennings (owner of Farmstead, RI), Greg Engert (Food & Wine’s Beer Sommelier of the Year 2009), as well as Brett Beach (co-founder of Madécasse) and Shahin Cassam Chenai (chocolate production partner for Madécasse) who flew in from Madagascar for the event.

“The Good Food Awards,” said Mr. Aidells, “proves we have emerged from the low-fat dark ages of the 80's and 90's, into a culture looking for real food, made with responsible ingredients, that is all about great taste.”

Thousands of people attended the Saturday Good Food Awards Marketplace—amidst the iconic CUESA Farmers Market at the San Francisco Ferry Plaza—to taste and buy award-winning artisan foods, leaving many of the Good Food Award winners sold out of their products.

On the heels of the jubilant weekend, the Good Food Awards continues the momentum through hundreds of Good Food Month events (, and into the future by connecting award-winning producers to new retail opportunities and laying plans to recognize the next group of food craft trailblazers in even more categories in 2012.

“It was thrilling to bring these exceptional food producers out from behind the scenes for a night and show our gratitude for their tireless efforts,” said Sarah Weiner, Director of Seedling Projects. “This past weekend there was a tangible feeling that a new community was taking shape—a spirit of connection, support and empowerment. It’s exciting to know that good food is being brought to life across the nation.”

Grand Teton Brewing Company was founded in 1988 as the first modern “micro” brewery in the state of Wyoming. Today, Grand Teton Brewing Company is in the Brewer’s Association’s “Top 100 Craft Breweries in North America”. Their premium microbrews include the 6x gold-medal-winning Bitch Creek ESB, the 2009 Great American Beer Festival Gold Medal Winner (American Pale Ale) Sweetgrass APA and the favorites of the Yellowstone and Grand Teton National Parks; Old Faithful Ale (pale golden), Howling Wolf Weisse Bier (hefeweizen) and Teton Ale (amber). From their production facility in Victor, Idaho, Grand Teton Brewing Company beers are hand-crafted from only the finest ingredients, including locally-grown grains and pure Teton mountain spring water. Grand Teton Brewing Company is a green company utilizing environmentally conscious and sustainable practices whenever possible. Grand Teton Brewing Company is also the inventor of the modern glass growler, which is estimated to have saved over one billion bottles and cans from entering the ecosystem to date. Discriminating beer drinkers can find their favorite Grand Teton Brewing Company brews on tap and in bottles throughout Arizona, California, Colorado, Idaho, Illinois, Kansas, Massachusetts, Minnesota, Missouri, Montana, Nevada, South Dakota, Washington, Wisconsin and Wyoming.


Good Food Month website:
2010 Winners & Winner Profiles:
Photo Gallery:


The Good Food Awards celebrate the kind of food we all want to eat: tasty, authentic, and responsible. In its inaugural year, awards will be given to winners in seven categories: beer, charcuterie, cheese, chocolate, coffee, pickles and preserves. The Good Food Awards Seal, found on winning products, assures consumers they have found something exceptionally delicious that also supports sustainability and social good. Find more information at:


The Good Food Awards is organized by Seedling Projects in collabo­ration with a broad community of food producers, chefs, food writers and passionate food-lovers. Seedling Projects is a social enterprise L3C orga­nization led by Sarah Weiner and Dominic Phillips, who have united their diverse skills to support the sustainable food movement. Through focused events and strategic models we engage the public in finding better ways to feed our communities. Our collaborative approach draws upon the wealth of talent and creativity of our colleagues and community organizations. Find more information at: