Posts Currently viewing the category: "Brewing"

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 #1). American brewers have always pushed beer styles to new limits and spontaneous beer is no exception. Since brewing the first Third Leap spontaneous beer in 2015 as a…(Read More)

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 into the natural evolution of our foraged Massachusetts yeast – Saison du Rye! Saison du Rye (aka Evolution #4) is our first batch of beer brewed in Idaho and our…(Read More)

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)

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)

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)

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