Posts Currently viewing the tag: "foraged yeast"

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)

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)

Table Ale #3

by

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)

Not all of last month’s Farm Bière wort made its way into the fermentor. Instead, a small portion was diverted into separate mini-fermentors to evaluate a dozen new foraged yeast isolates. These yeasts were initially foraged from Maine, Massachusetts, and New Hampshire during summer/fall 2016 with the help of Flynn. Once…(Read More)

PageLines