UPDATE: For a thorough deep-dive into non alcoholic beer production, check out our Guide to Making Non-Alcoholic Beer Through Fermentation. Why no...
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 moreI’m going to lead with a bold and controversial statement: craft breweries are often telling customers to buy local or Canadian, but they often do...
Read moreWhen it comes to our goals of continuously improving the quality of our products and services, nothing is more valuable than customer feedback. Th...
Read moreBuilding, sustaining, and repairing trust is a major focus for us at Escarpment Labs. You, as a brewer, put a lot of faith in us to ensure that w...
Read moreRecipe Name: Hydra Hazy Pale Ale Yeast: Hydra This recipe is a variation on a base recipe we use for testing hazy pale ales in house. To amp up t...
Read moreNote to readers: based on positive brewer feedback, KRISPY 2.0 is now KRISPY and the "legacy" KRISPY will be phased out. You know and may have b...
Read morePRO TIP! For repeatable and fast fermentation performance in hot sauce, pitch 1 pack of Lactobacillus Blend 2.0 per 4L (or 4kg) of hot pepper ferme...
Read moreAt Escarpment Labs, we have made knowledge a core value of our organization. This means a lot of different things. It means we hire and train peop...
Read moreRecipe Name: Still ClassyYeast: Hydra This recipe is an adaptation of a beer I've made a few times, usually using Vermont or Cerberus or a blend ...
Read moreKveik is a genetically unique family of yeast strains from Norwegian farmhouse brewers, which has taken the brewing community by storm in the las...
Read moreHappy Father’s Day! The ownership team here at Escarpment Labs includes two dads, and between us Nate and I have had three children since starting...
Read moreBeer is in the details. Get them here.
