he Brewers Association, the national nonprofit trade group, hosts its annual Craft Brewers Conference & BrewExpo America next week in Las Vegas, Nevada. In addition to the trade show and various industry functions and seminars, the BA will present the World Beer Cup Awards — the “Olympics of Beer Competitions.” The WBC draws thousands of entries from around the globe to compete in 100+ styles. In 2023, three Treasure Valley breweries — Sockeye Brewing, Boise Brewing, and Mother Earth Brew Co. — all won awards at this prestigious event. In 2024, they’ll seek to replicate that success. This is Sockeye’s story.
As Sockeye Brewing nears its 30th Anniversary, its best days may still lie ahead. Sockeye not only won a silver medal in the category of Coffee Beer for Biiraa Ganama Oatmeal Copper Ale at the 2023 WBC, but they also brewed 75 unique beers last year, which is more brews than ‘21 and ‘22 combined. Though Biiraa Ganama has given way to Morning Provisions Coffee Lager in 2024, the two share a defining ingredient — locally-roasted, natural process Ethiopian coffee beans. Morning Provisions is one of the new additions to Sockeye’s year-round lineup available in cans at local grocery stores; Molte Grazie Italian Pils also joins the mix for 2024.
In the craft beer world, hop-driven ales continue to dominate, but lagers are having a moment. Quick recap regarding the differences between ales and lagers: ale yeasts are typically top-fermenting at warmer temperatures (>60℉); consequently, they ferment faster (~2 weeks) and produce more volatile compounds (esters, higher alcohols). Lager yeasts ferment at the bottom, colder (<50℉), and more slowly, producing fewer of these volatile compounds, which typically results in a “cleaner” beer. Lager means “to store” and an extended fermentation schedule (>4 weeks) allows the yeast to do its work. Sockeye’s Molte Grazie Italian Pils uses the crisp, clean lager process but dry hops the beer twice with Strata and Hallertau Blanc to add hoppy aromatics. Molte Grazie will compete in the International Lager category.
Rounding out Sockeye’s 2024 WBC entries are: new spring seasonal, Starlight Honey Steam Beer — inspired by Rogue’s Honey Kolsch, this beer uses lager yeast fermented at a warmer temperature and Idaho Star Thistle Honey to create an easy-drinking offering; specialty bottle Balsamic Vanilla Kiss of Death — Sockeye’s experimental brewer, Tim Spanbauer, answers a flavor question that few have asked, “what happens when you add vanilla bean paste and 20+ year-aged balsamic vinegar to a coffee-infused, barrel-aged Imperial Stout?”; and, last but least, Smoke Through It — not just a beer name, but a life hack, this Rauchbier uses alderwood-smoked malt and blends applewood-smoked whiskey barrel-aged beer, hickory-smoked whiskey barrel-aged Powerhouse Porter, and bottle refermentation for a worthy and interesting deep-dive into the impact of smoke flavor on beer.
If you can’t make it to Vegas but would like to follow along and root for your favorite Idaho breweries, the BA is live streaming the WBC on Wednesday, April 24 from 5:30 to 7:30 p.m.: youtube.com. Cheers, ~M
Having tasted, sold, brewed, named, blended, written and thought about, discussed, argued over, and judged barley’s finest use for over 15 years, I have opinions on the subject. Ultimately, I’m of the mind that if you like it, drink it. If not, don’t waste your liver money on it. Please contact me: thejoyofbeer208@gmail.com.
