Hey everyone, 2019 has been quite a year in terms of ongoing research at Escarpment Labs. The R&D Department has been drumming up some excitin...
Read moreSometimes, amid the kettle souring, NEIPA, and kveik crazes, it's hard to remember what got me into this yeast thing in the first place. For me, ma...
Read moreIt seems like everyone these days is talking about Norwegian kveik yeasts, due to the promise of fast, clean, and hot fermentations beyond what we...
Read moreMany craft breweries these days are managing a wide range of yeasts and other fermentative organisms under their roof. This is largely due to cust...
Read moreAt the end of 2018, we fully intended to write up a recap of the year and post it here, with some hints at things to come. Unfortunately/fortunat...
Read moreHi everyone, today’s blog post is about the importance of a plating program within the brewery. Plating beer samples on a regular basis not only a...
Read moreIntroduction When most brewers are starting out, they rely on dry yeast cultures for the bulk of production. Dry yeast is very easy to use, and a...
Read moreIntroduction Hey homebrew fanatics! By now, we hope you’ve had the chance to get your hands on our new homebrew pouches, which have replaced the o...
Read moreLast time on the blog, I went over the Yeast repitching project and why it was important for us to track the health of our four main strains over ...
Read moreAlmost a year ago, we started a project geared toward better understanding how our core yeast strains behave when they are reused in the brewery. ...
Read moreOne of the key factors in a healthy and timely fermentation is knowing how much yeast you are sending into your fermentation. Pitching too little ...
Read moreHey Escarpment Blog readers, this is the second instalment of our diastatic yeast post started by Alex, where he talks about diastaticus detection...
Read moreBeer is in the details. Get them here.
