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 our foraged Massachusetts yeast. Evolution #3 is particularly interesting because it is the last number brewed in 2016 AND the last number brewed in Massachusetts! To date, six Evolution recipes…(Read More)

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 at Casey Brewing and Blending. In the interview, Casey spoke in length about lack of fermentation temperature control, absence of traditional brewery equipment, use of open fermentors, diverse saison…(Read More)

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 #3) were mildly successful at best; often under-hopped, over-attenuated, and screaming of esters and phenols. So last August, after three lackluster attempts, I took an indefinite hiatus…(Read More)

In June, we joined our good friends Mike and Tom of Cold Spring Brewing for our first homebrew collaboration beer! Despite this being the first-ever Third Leap collaboration, we have always held the idea in high regard. Over the years, we have developed two basic criteria for collaboration; authentic friendship and organic foundation – and…(Read More)

The best beers demonstrate length. No, not length in the context of wine, where it indicates how long taste persists on the palate. By length, I mean depth of flavor. Let me explain. Great beers are bold with vivid flavors and strong palate presence. They are finessed with subtle intricacies and refined delicacies. And great…(Read More)

Our spontaneous beer series continues. The second article features Jester King Brewery! Jester King brewed its first batch of spontaneous beer on February 26, 2013 but the spontaneous program has roots dating back to 2010. when founder Jeff Stuffings was performing small volume spontaneous inoculation experiments on the rooftop of the brewery. The experiments were…(Read More)

For the last several years, I have worked toward outlining the intentions of Third Leap Brewing & Blending. Over that time, these intentions have evolved from motto to mission statement to (finally) manifesto. The Third Leap Manifesto embodies where we began and what drives us forward. It is a daily reminder of the values we…(Read More)

There are few breweries that I revere as deeply as Russian River Brewing Company. Among creating world-class beers (Damnation and Temptation are two all-time favorites), inventing the Double IPA (Pliny The Elder, anyone?), and pushing the boundary of sour beers (since ’99!), owner/head brewer Vinnie Cilurzo has been nothing short of essential…(Read More)

Don’t be busy. Be productive. In the midst of relocating across the country, planning a wedding, enrolling in an MBA program, and diligently writing for Third Leap Brewing & Blending, I went and started another project; SpontaneousBeer.com! Truth be told, I have been itching to share research about American Spontaneous Beer producers for…(Read More)

Evolution is the secret for the next step. Back in December, I wrote about the unoriginal concept of perpetually repitching my foraged yeast into future batches of farmhouse ales. The project, aptly named the Evolution Series, seeks to embrace the natural, spontaneous mutations within yeast over numerous fermentations. Three Evolution batches were brewed in 2016…(Read More)

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