Escarpment Labs Blog - Yeast, Beer, Fermentation and More

knowledge

Recipe: JÖTUNN Saison

knowledge Richard Preiss

Recipe: JÖTUNN Saison

Recipe Name: JÖTUNN SaisonYeast: JÖTUNN I brewed this beer as a scale-up test of the new JÖTUNN hybrid yeast. Even with a simple mash, this yeast...

Yeast Lightning Nutrient is specially formulated for the unique needs of beer yeasts.

knowledge Richard Preiss

Turbo charge your ferments with Yeast Lightning

What does yeast want? What does yeast need? The research and experience gained from many years of intensive propagation has yielded new insights a...

knowledge Richard Preiss and McKenna Tosh

Yeast fusion: the story of JÖTUNN

Selective breeding has led to the creation of many different specialized breeds of animals and plants. One of the most famous animals to be select...

talks & videos Richard Preiss

Escarpment Labs @ Ontario Craft Brewers Conference

We're excited that our very own Lab Manager, Luisa Muhleisen, will be presenting at the Ontario Craft Brewers Conference on October 29th! Luisa has...

talks & videos Richard Preiss

Fall 2020 Webinars

Check out our Fall 2020 Webinars! Nov 4, 2020: Yeast Repitching and Troubleshooting FermentationNov 24, 2020: Brewery Contamination and Sampling P...

Image of clear beer in Escarpment Labs beer glass

knowledge Richard Preiss

The Search for KRISPY (clean kveik yeast)

You may have noticed some time in the last few weeks that we released a yeast called KRISPY, which is a kveik-derived blend intended for clean, cr...

knowledge McKenna Tosh and Richard Preiss

FAN: It's What Beer Yeast Craves!

Free amino nitrogen (FAN) is a term used to describe the amount of nitrogen-containing compounds found in wort that may be metabolized by ...

knowledge Shelby Stein

Yeast Blend Stability: Kveik vs. Saison

[Editor's note: we are proud to hire on University co-op students, and try to provide opportunities to contribute to research activities while at ...

knowledge McKenna Tosh

The Co-Op Student Experience at Escarpment Laboratories

For three years now, Escarpment Labs has been hiring talented University Co-op students. I am McKenna Tosh, and I started working at Escarpment La...

food Richard Preiss

How to Make and Maintain a Sourdough Starter

Humans have been harnessing the power of microbial fermentation by wild yeasts and bacteria to make bread for thousands of years. Sourdough is a l...

knowledge Alex Mitro

Catching Wild Yeast at the University of Guelph

Update 2020/Nov/27: Check out the coverage of this project on CBC! Experimental Farm Ale from Royal City Brewing Wild microorganisms are all arou...

knowledge Richard Preiss and Iz Netto

Safer Yeast Cell Viability Assays: Erythrosin B

A major focus of 2019 at Escarpment Labs was spent finding ways to improve our internal processes, especially as it related to things like health ...

new releases Richard Preiss

Fermented Hot Sauce: Keep Kahm, Ferment On

A growing number of us at the lab are experimenting at work and at home with fermented foods. It's a natural extension of our work with beer and br...