Release the Thiols Note, May 2023 - Thiol Libre has been updated to eliminate the risk of phenol production, which makes it easier to experiment wi...
Read moreThe following excerpt is from our newly updated guide, Kettle/Quick Souring with Lactobacillus - which is now available for download! Originally ...
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 moreCurious about blending brewing traditions? In this post, Escarpment Labs co-op student Tomas explores what happens when you swap traditional sake y...
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 equip...
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 more[Originally published in Brewers Journal Canada, March 2019. Revised for Escarpment Labs Blog, April 2022.]Foam is a defining characteristic of be...
Read moreBeer is in the details. Get them here.
