Free amino nitrogen (FAN) is a term used to describe the amount of nitrogen-containing  compounds found in wort that may be metabolized by yeast during the fermentation process. FAN includes amino acids usually found in wort along with ammonia and small peptides (Hill...

[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 Escarpment Labs] 

Taste is king. The phrase was deemed to be the most important answer on a midterm for a functional fo...

For three years now, Escarpment Labs has been hiring talented University Co-op students. I am McKenna Tosh, and I started working at Escarpment Labs as a Co-op student back in April 2019, and was hired on after my Co-op placement ended! 

Hiring university Co-op stu...

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, crispy beers in less time than they may otherwise take with a lager or Kölsch yeast. 

Quarantine marketing

It's kind of an inte...

How To Make Your Own 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 living community of microbes, chock-full of wild yeasts and acid-producing bacteria. Th...

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...