Posts Currently viewing the category: "Beyond The Brewhouse"

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)

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)

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)

“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)

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)

Welcome to Third Leap

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Third Leap is a New England farmhouse homebrewery founded with foraged yeast. It is also my perpetual brewery-in-planning. At this time, however, I do not intend to become a licensed brewery.  For now, Third Leap will live on as a blog and resource for farmhouse brewers everywhere. My first batch of homebrew was…(Read More)

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