Posts Currently viewing the tag: "2017"

With 2018 just hours away, I wanted to reserve some time to reflect on the incredible year that 2017 was for Third Leap Brewing & Blending. This year was highlighted by my relocation from Massachusetts to Idaho. The move physically impacted our homebrewery in many ways – from ceasing brewing operations for several months to temporarily…(Read More)

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 funky topics and was instrumental in educating homebrewers about proper coolship geometry. For those unfamiliar with the term, a coolship is a broad, shallow, open vessel used to…(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)

The best beers demonstrate length. No, not length in the context of wine, where it indicates how long taste persists on the palate. By length, I mean depth of flavor. Let me explain. Great beers are bold with vivid flavors and strong palate presence. They are finessed with subtle intricacies and refined delicacies. And great…(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)

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