Third Leap Brewing & Blending was established in 2010 by Andrew Kazanovicz – a biomedical engineer by day and passionate homebrewer by night. His inaugural batch of homebrew was a grapefruit honey ale fermented (like most beers) with brewer’s yeast, Saccharomyces Cerevisiae. But forty batches later, in late 2013, Andrew fermented his first beer with domesticated wild yeast, Brettanomyces Custersianus, changing his homebrewing life forever.

Today his focus is to create artisan beer that harmonizes local ingredients with ambient microflora to impart a distinctive Mountain West terroir.

The Third Leap Manifesto was created in 2017 to articulate Andrew’s focus. The manifesto embodies where we began and what drives us forward. Its fifteen sentences are a daily reminder of the values we live and work toward as a homebrewery. It represents the synergy of five philosophies; ambient microflora, terroir, farm-to-table, zero-mile beer, and slow beer.

The beers created by Third Leap Brewing & Blending are limited only by our local ingredients. Eventually, we hope to grown and process every single ingredient used in our beers but in the meantime, we strive to source all of our ingredients directly from the Mountain West.

MICROFLORA

Most of our farmhouse ales are fermented using native foraged yeast that is isolated and banked at Bootleg Biology, the first organization to pioneer the collection and cultivation of official local yeast strains for every US postal code. Bootleg Biology also banks our house microflora, a collection of global spontaneous microbes, used to ferment our wild ales. And our spontaneous ales rely solely on 100% ambient microflora from Idaho.

MALT & GRAIN

Third Leap beers are brewed using Mecca Grade Estate Malt from Central Oregon. Their eighth generation farming family grows and malts over a half dozen specialty estate-grown grains on their farm. The grain is singularly sourced within a two mile radius of the malthouse, lending to unique taste of the Central Oregon High Desert.

HOPS

Many of our beers are still brewed using 100% homegrown Massachusetts hops, namely Cascade, Centennial, Chinook, and Columbus. The remainder are brewed using North West grown American varietals. Someday soon, we hope to once again grow our own hops here in Idaho, but in the meantime we will continue to source hops directly from local Idaho farms.

WATER

We believe mother nature knows best when it comes to water and that is why all of our beers begin with 100% untreated Boise water, derived mostly from untouched ancient aquifers.