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Escarpment Labs @ Ontario Craft Brewers Conference

events 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...

events Richard Preiss

Fall 2020 Webinars

Check out our Fall 2020 Webinars! Nov 3, 2020: Yeast Repitching and Troubleshooting Fermentation Nov 24, 2020: Brewery Contamination and Sampling ...

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...

knowledge Richard Preiss

How to Make and Maintain a Sourdough Starter

How To Make Your Own Sourdough Starter Humans have been harnessing the power of microbial fermentation by wild yeasts and bacteria to make brea...

knowledge Alex Mitro

Catching Wild Yeast at the University of Guelph

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 fla...

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...