Purposeful Subtraction at Third Leap
November 30, 2018
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There are two ways to make beer; adding or subtracting. With homebrewing on temporary hiatus, I am taking the opportunity to reflect on the past
There are two ways to make beer; adding or subtracting. With homebrewing on temporary hiatus, I am taking the opportunity to reflect on the past
In February, my fiancé and I welcomed our handsome son Harvey to the world! His presence has been nothing short of an amazing addition to our
About one year ago, in April 2017, I launched SpontaneousBeer.com. The goal of the website was to establish a dynamic, digital repository for American spontaneous
Despite holding a deep respect for traditional lambic production methods (see Hollambic #2), I also gravitate toward new world spontaneous brewing techniques (as evident in Hollambic
With 2018 just hours away, I wanted to reserve some time to reflect on the incredible year that 2017 was for Third Leap Brewing &
At Homebrew Con 2015, James Howatt of Black Project Spontaneous & Wild Ales presented a seminar on Wild and Spontaneous Fermentation. The seminar highlighted a variety of
Evolution is a light illuminating all facts, a curve that all lines must follow. We are excited to introduce the fourth rendition of our investigation
Time is change, transformation, evolution. This farmhouse ale is the third rendition of our Evolution Series, which seeks to embrace the natural, spontaneous mutation within
Troy Casey gave a detailed interview on The Sour Hour where he shed light on much of the old-world beer production methods and philosophies used
I almost gave up on the concept of brewing a hop-forward foraged yeast beer. Almost. After all, my hoppy table ale iterations (#1, #2, and