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)
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)
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)
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)
There are few breweries that I revere as deeply as Russian River Brewing Company. Among creating world-class beers (Damnation and Temptation are two all-time favorites), inventing the Double IPA (Pliny The Elder, anyone?), and pushing the boundary of sour beers (since ’99!), owner/head brewer Vinnie Cilurzo has been nothing short of essential…(Read More)
Don’t be busy. Be productive. In the midst of relocating across the country, planning a wedding, enrolling in an MBA program, and diligently writing for Third Leap Brewing & Blending, I went and started another project; SpontaneousBeer.com! Truth be told, I have been itching to share research about American Spontaneous Beer producers for…(Read More)
I have always revered the heritage and romance of lambic brewing. From old-world unmalted grain and complex turbid mashing to spontaneous fermentation and precise blending, lambic truly embodies the unity of science and art. And it’s those magical wild microbes that take residence in the beer for upwards of three years that remind…(Read More)
Russian River Supplication was my first-ever wild ale experience. I remember that first sip like it was yesterday – waves of tart cherry and pinot noir with a musty, oaky finish. It was unlike any beer (or wine!) I had ever tasted before. Years later, I would acquire a bottle of Russian River Beatification Batch…(Read More)
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