Posts Currently viewing the category: "Recipes"

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)

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)

“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)

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)

Table Ale #3

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While the table ale has been trending in the right direction, it is still a work in progress. Batch #1 was underwhelming; lacking bitterness, carbonation, and depth of flavor. After making changes to the recipe, water chemistry, and mash/fermentation temperatures, batch #2 (tasting notes forthcoming) was more in line with my vision. However, despite…(Read More)

The inspiration behind Third Leap was drawn from many sources. Regarding wild ales, I am specifically fond of Black Project’s perspective. Essentially, Black Project produces either “spontaneous” or “wild” beer, but the monikers vary quite significantly from current commercial brewery use. The “spontaneous” term is self-explanatory (beer made without adding cultured microbes whatsoever…(Read More)

Farm Bière

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I have had the fortunate opportunity to try some of today’s best commercial farmhouse ales; Sante Adarius Saison Bernice (#6 on Beer Advocate Top Rated Beers: Saison / Farmhouse Ale) , Hill Farmstead Arthur (#10), Fantôme Saison (#11), Side Project Saison du Blé (#12), and Logsdon Seizoen Bretta (#16), just to name a few. While…(Read More)

Farmhouse Ale #2

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Batch #2 of the farmhouse ale recipe was intended to be nearly identical to batch #1, save for different yeast. This version was also brewed after my farmhouse ale tasting, meaning that I was able to incorporate desirable characteristics from well-received commercial examples. The general consensus from that tasting was the homebrewed farmhouse ale…(Read More)

Table Ale #2

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The first attempt at a table ale was underwhelming but provided enough substance to build upon for the next iteration. I typically try to limit the number of changes in subsequent batches to one or two (tops), but for this second version I implemented (gasp!) six: Higher mash temperature (increase FG and body) Lower fermentation…(Read More)

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