Josh Jancewicz came up with the idea for Donna’s Pickle Beer while working as a mail carrier in West Hollywood during the pandemic. He had spent years working in bars and restaurants, but when the hospitality industry shut down, he took a job delivering mail. During his time off, he began thinking about starting a business of his own. One idea came from a pickle-flavored beer he had tried and disliked. Jancewicz thought he could make a better version, with a distinctive flavor and the appearance of an old-fashioned American beer brand.
Jancewicz grew up in Philadelphia and worked in restaurants from his teenage years. He also played in bands, touring the United States and Europe before moving to San Francisco to pursue a career in bartending. There, he worked at Trick Dog, a cocktail bar known for its inventive drinks. His experience in hospitality gave him connections throughout the industry, including Scott Baird, one of Trick Dog’s founders.
The idea for Donna’s took shape after Jancewicz spent a day with friends in Palm Springs, drinking beer and eating pickles. He returned home and sketched a beer can inspired by vintage labels and advertising. He sent the drawing to Baird, who liked the idea and joined him in developing the product. The two had worked together at Trick Dog and shared an interest in creating unusual drinks.
Jancewicz named the beer after his mother, Donna, who had encouraged his creative interests throughout his childhood. He also associated pickles with their trips to Jewish delis, where they regularly ordered extra plates of them with their meals. The brand’s nostalgic packaging reflected his interest in American bars and beer advertising from the 1940s through the 1960s.
Turning the concept into a commercial beer took more work. Jancewicz approached roughly 20 breweries before finding a partner willing to develop it. He eventually connected with Pilot Project Brewing, a brewery incubator that helps independent beverage brands produce and distribute their products. Baird contributed the pickle brine recipe, which was blended with a light American lager to create the finished drink.
The first commercial batch was produced in April 2023, amounting to approximately 400 cases. Rather than build a brewery, Jancewicz and Baird used contract production, allowing them to concentrate on developing the brand and finding customers. The beer was brewed in Milwaukee, with the pickle brine produced separately and added during production.
Their experience in hospitality helped introduce Donna’s to bars and restaurants. Jancewicz and Baird already knew bartenders, bar owners and other people in the beverage industry, giving them an initial network of potential customers. The beer also attracted attention through its unusual flavor and retro packaging. Donna’s began appearing in bars and retail stores, with sales expanding beyond its original markets.
Growth accelerated as Donna’s expanded into Southern California in 2024. Within months, sales in the region had increased substantially, and the business began producing larger batches to meet demand. Monthly production eventually reached as many as 7,000 cases, a considerable increase from its early runs.
The founders also expanded distribution into Northern California, where Donna’s appeared in Whole Foods and Gus’s Community Market, along with San Francisco bars such as True Laurel and Trick Dog. Jancewicz had operated the business while holding another job, but left that position in the spring of 2025 to concentrate on Donna’s full time.
The expansion required additional financing to support larger production runs and distribution into new markets. In 2025, Donna’s launched a crowdfunding campaign through Wefunder, raising more than $500,000 to help purchase ingredients, cans and packaging in larger quantities.
Holly Danko, Jancewicz’s cousin, joined the leadership team as chief operating officer. By October 2026, Donna’s had expanded into 19 states, with distribution through major retailers including Trader Joe’s and placements at venues such as Disneyland, Petco Park in San Diego and Chicago’s United Center.
