Escarpment Labs Blog - Yeast, Beer, Fermentation and More

homebrew

How to Homebrew A Low Alcohol IPA

homebrew Richard Preiss

How to Homebrew A Low Alcohol IPA

Since we launched NAY (our yeast for non-alcoholic beers), there has been a ton of interest from both professional and home brewers. Lots of brewer...

knowledge Krista Stemmler

How to design a beer sensory program (that actually generates results)

Sensory Tasting with Purpose A sensory program is a massive component of quality assurance that has the honoured distinction of simultaneously soun...

homebrew Henry Hussey

Homebrew Experiment: Impact of Phantasm Powder with Thiol Libre Yeast

Welcome 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...

inside escarpment Patrick Wynn-Williams

Moving towards sustainability: New boxes & alternative shipping materials

New boxes and the sustainability challenges of cold chain shipping Shipping live cultures isn’t nearly as straightforward as shipping a t-shirt (or...

homebrew Bruce Benneke

Homebrew Experiment: KRISPY Under Pressure

A Home Brewing experiment with Krispy: Ferment Under 10 PSI Pressure vs Atmospheric A while back, Richard Priess wrote a post on the Fermenting wi...

homebrew Nicole Irvine

DIY Bobo Libre for Canadian Homebrew Day!

It's a picture perfect Saturday, and you're looking for something new to stretch those homebrew muscles. Well, on this Canadian Homebrew Day you're...

knowledge Richard Preiss

Think Foam Positive (All About Beer Foam)

[Originally published in Brewers Journal Canada, March 2019. Revised for Escarpment Labs Blog, April 2022.]Foam is a defining characteristic of be...

homebrew Tyler Ustrzycki

Homebrew Experiment: Does Yeast Nutrient Matter?

Ride 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...

inside escarpment Ainslie Forbes

The Road to SCOBY

It 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...

inside escarpment Sydney Johnson

Adventures in Sour Beer: Which souring method reigns supreme?

Hey 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...

knowledge Richard Preiss

All About Attenuation

To many brewers, yeast attenuation is a bit of a mysterious black box. Yeast producers provide wide ranges in their product specs. Even more confu...

knowledge Richard Preiss

Thiol Libre: How to Liberate Thiols In Your Beer

Thiol 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 ...

fun Ainslie Forbes

Recipe: Chocolate Strawberry Kombucha

Valentine's Day is all about showing love and attention to the people you care about. At Escarpment, we love our customers and we love Kombucha, so...