Posts Posts by: "Andrew"

The mountains are calling and I must go. Things have been quiet at Third Leap for the past several months, and for good reason. I am moving! I have been incredibly fortunate to call New England home for my entire life – from birth, through childhood, college, and even my career. Besides having served as a…(Read More)

It’s no secret that my approach to brewing is more imitation than innovation. I am largely influenced by both commercial brewers and, especially, homebrewers. I do my best to gather, digest, and consolidate as much information from as many resources as possible. But I also recognize that I do not have to reinvent the…(Read More)

“It is not the strongest of species that survive, nor the most intelligent, but the one most responsive to change.” Charles Darwin was probably not a brewer, but his contributions to the science of evolution certainly apply to Saccharomyces cerevisiae. In the 150 years since Darwin first introduced natural selection, commercial and homebrewers alike have…(Read More)

I am fortunate to have great friends at Bootleg Biology. In May, Jeff Mello and Isaac Brannon returned five lactic acid bacteria (LAB) isolates from a variety of local yeast project captures I sent them earlier in the year. Each isolate was evaluated in the Foraged Bacteria Pilot Batch (blog post forthcoming) and my favorites…(Read More)

“Autumn, the year’s last, loveliest smile.” My favorite season has finally arrived! Today marks the official beginning of autumn with the arrival of the autumnal equinox. And with the change in seasons comes change at Third Leap. I’m happy to introduce several modifications to the website! New Logo After half of decade of…(Read More)

“Hops are a wicked and pernicious weed,” once said King Henry VIII. Of course, 15th century England was at odds over traditional (un-hopped) “ale” and new (hopped) “beer” during King Henry’s reign. Fast-forward 450 years and India Pale Ale is the #1 craft beer style, totaling $342M. This tremendous demand has surged…(Read More)

Failure is our greatest teacher (or something like that). Since the reincarnation of Third Leap, I have been diligently working toward realizing two beer concepts locked away in the deep corners of my mind; a farmhouse ale and a table ale. To date, I have brewed three versions of each, with the table ale being…(Read More)

In the early days of brewing, multiple step infusion mashing was the rule, not the exception. During that time, poorly understood malting and kilning processes rendered malted barley without ample enzymes for proper saccharification. These undermodified malts are nearly extinct nowadays, as is multiple step infusion mashing. But history still has its place! Unfortunately, my…(Read More)

Over the years, Third Leap Brewing & Blending has evolved quite a bit. In 2010, I started with two large spaghetti pots, an old Coleman cooler, and the kitchen stovetop. That lasted all of one batch. The first equipment upgrades came in the forms of an outdoor propane burner, 7-gallon pot, and immersion chiller…(Read More)

I am fascinated with wine. I am equally fascinated with the fascination of wine. On a recent business trip to San Francisco, California, I stumbled across a 2016 documentary titled Somm: Into the Bottle. The film provides an overview to the history, politics, and fascination of wine in just 90 minutes. And while personally, I…(Read More)

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