New 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 moreRide the Lightning: Yeast Lightning Split Batch I’m a homebrewer. Like most homebrewers, I have no formal education in brewing. I’ve learned my cra...
Read moreIt all started with an idea... A SCOBY is a beautiful example of microbes working together to make something awesome, and in this case delicious. S...
Read moreHey everyone! I’m Sydney and I’m a microbiology co-op student from the University of Guelph. Like many of you, I have a love for craft beer (and fo...
Read moreTo many brewers, yeast attenuation is a bit of a mysterious black box. Yeast producers provide wide ranges in their product specs. Even more confu...
Read moreThiol Libre is a new yeast bred to enhance thiol and tropical fruit aromas in your beers. Read on below for tips on how to use Thiol Libre to its ...
Read moreLately it seems like brewers are trying all sorts of wild techniques to unlock new flavours in their beers. In this article I will break down thiol...
Read moreUPDATE: For a thorough deep-dive into non alcoholic beer production, check out our Guide to Making Non-Alcoholic Beer Through Fermentation. Why no...
Read moreWith a New Year, comes a new Strain Poster! View all of our updated strains and their key characteristics at a glance through our main collectio...
Read moreWhen your goal is to make the lives of your customers easier, you look to a lot of different areas to make changes. In lots of cases, there are fac...
Read moreBeer is in the details. Get them here.
