Release the Thiols I’m a homebrewer. As a homebrewer, I get to experiment. The pros have to worry about producing a beer that their customers will ...
Read moreThe following excerpt is from our newly updated guide, Kettle/Quick Souring with Lactobacillus - which is now available for download! Originally ...
Read moreThe following excerpts are from our new e-book, Guide to Making Non-Alcoholic Beer Through Fermentation, which is now available for download! Whet...
Read moreOne of the goals of Escarpment Labs is to help provide our customers with the tools to make the best quality product. Often times, this means equi...
Read moreWhen I started my co-op at Escarpment Labs, I took a great deal of interest in koji. Known as Aspergillus oryzae, this filamentous fungi has a plet...
Read moreThis blog was edited on 23/01/23 to include our FIRST active dry strain, House Ale (EL-D1). This is one of the most frequently asked questions by c...
Read moreWhen starting my co-op at Escarpment Labs it was recommended that I devise a project involving fermentation. I decided to try making kvass, a bever...
Read moreOne of the biggest challenges and mysteries that brewers using liquid yeast face is how long yeast can be stored in between batches without risk of...
Read moreSensory Tasting with Purpose A sensory program is a massive component of quality assurance that has the honoured distinction of simultaneously soun...
Read moreWelcome to Thiol bootcamp, brewers! My name is Henry Hussey and I’ve been a homebrewer for 2 years. I picked up the new hobby – well perhaps, obse...
Read moreNew boxes and the sustainability challenges of cold chain shipping Shipping live cultures isn’t nearly as straightforward as shipping a t-shirt (or...
Read moreA Home Brewing experiment with Krispy: Ferment Under 10 PSI Pressure vs Atmospheric A while back, Richard Priess wrote a post on the Fermenting wi...
Read moreBeer is in the details. Get them here.
