Wild microorganisms are all around us in our day-to-day lives. Some of these can be isolated and used in brewing to produce new and innovative flavours. At Escarpment Labs, we offer our laboratory expertise to the brewing industry to help brewers capture unique, terroi...

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 & safety, efficiency, and reducing waste. We reflected on the tools and supplies we use every day, so that we could gain a...

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 brewing yeasts, since once you've learned one fermentation, many of the skills are transferrable to another type. As a resul...

Yes, another post about kveik. We promise the next few blog posts will cover other topics like new Brett strains, yeast nutrition, and food fermentations instead. 

Introduction 

While kveik yeast burst onto the scene with promises of fruity, high-temp, high-octane fermen...

This week, we presented a scientific poster at the MBAA National Conference in Calgary on the impact of pitch rate on kveik ferments. This is a question we are constantly asked, and one which we see talked about in brewing communities a lot. 

Ever heard these? 

"You...

Hey everyone, 2019 has been quite a year in terms of ongoing research at Escarpment Labs. The R&D Department has been drumming up some exciting research on all of our yeast strains to better characterize their performances through a massive fermentation project - so st...

Sometimes, amid the kettle souring, NEIPA, and kveik crazes, it's hard to remember what got me into this yeast thing in the first place. For me, many of these roads trace back to finding a beer called Orval as a cash-strapped and beer-curious undergrad (it's super chea...

It seems like everyone these days is talking about Norwegian kveik yeasts, due to the promise of fast, clean, and hot fermentations beyond what we thought was possible for beer production. We’ve found that people tend to fall into two camps when it comes to kveik: the...

Many craft breweries these days are managing a wide range of yeasts and other fermentative organisms under their roof. This is largely due to customer demand for a variety of beer styles, and for continuous innovation in new product categories. Managing many microbes u...

At the end of 2018, we fully intended to write up a recap of the year and post it here, with some hints at things to come. Unfortunately/fortunately, 2019 started quite busy for us, and that task fell by the wayside. However, we have started to launch new products for...