Escarpment Labs Blog - Yeast, Beer, Fermentation and More

knowledge

FAN: It's What Beer Yeast Craves!

knowledge McKenna Tosh and Richard Preiss

FAN: It's What Beer Yeast Craves!

Free amino nitrogen (FAN) is a term used to describe the amount of nitrogen-containing compounds found in wort that may be metabolized by ...

knowledge Shelby Stein

Yeast Blend Stability: Kveik vs. Saison

[Editor's note: we are proud to hire on University co-op students, and try to provide opportunities to contribute to research activities while at ...

knowledge McKenna Tosh

The Co-Op Student Experience at Escarpment Laboratories

For three years now, Escarpment Labs has been hiring talented University Co-op students. I am McKenna Tosh, and I started working at Escarpment La...

food Richard Preiss

How to Make and Maintain a Sourdough Starter

Humans have been harnessing the power of microbial fermentation by wild yeasts and bacteria to make bread for thousands of years. Sourdough is a l...

knowledge Alex Mitro

Catching Wild Yeast at the University of Guelph

Update 2020/Nov/27: Check out the coverage of this project on CBC! Experimental Farm Ale from Royal City Brewing Wild microorganisms are all arou...

knowledge Richard Preiss and Iz Netto

Safer Yeast Cell Viability Assays: Erythrosin B

A major focus of 2019 at Escarpment Labs was spent finding ways to improve our internal processes, especially as it related to things like health ...

new releases Richard Preiss

Fermented Hot Sauce: Keep Kahm, Ferment On

A growing number of us at the lab are experimenting at work and at home with fermented foods. It's a natural extension of our work with beer and br...

knowledge Richard Preiss

Crispy Brewing with Kveik: Mind the pH Gap

Note: This article was written in 2019, before the release of KRISPY. KRISPY and KRUSHER are now our recommended strains for clean kveik beers. ...

knowledge Richard Preiss and Iz Netto

The Impact of Pitch Rate on Kveik Ferments

This week, we presented a scientific poster at the MBAA National Conference in Calgary on the impact of pitch rate on kveik ferments. This is a qu...

knowledge Alex Mitro

PCR Update: Pipette, Cry, Repeat

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...

knowledge Richard Preiss

Don't Forget the Brett

Sometimes, 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...