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
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
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
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
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
For the last several years, I have worked toward outlining the intentions of Third Leap Brewing & Blending. Over that time, these intentions have evolved
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
“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
“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