July 22, 2025 knowledge, new releases, talks & videos Nicole Irvine

Introducing The Escarpment Labs Podcast!

Something new is bubbling at Escarpment Labs... and this time, it's going straight to your headphones.

We're thrilled to introduce The Escarpment Labs Podcast — a brand-new weekly show for brewers who want to level up their fermentation game.

🔍 What Can I Expect?

Hosted by our Sales Coordinator Mark Korczynski and our CEO Richard Preiss, this podcast takes some of our most-read blog posts and Knowledge Base articles and dives even deeper. We're talking:

New insights and research
Real-world tips for pro brewers and homebrewers
Straight talk about what actually works in fermentation

Each episode is 25–35 minutes long — perfect for brew days, beer breaks, or a little inspiration while you clean kegs.

🎙️ Episode 1 — Under Pressure: The Science of Pressure Fermentation

To kick things off, we’re diving into a topic that’s trending for a reason: pressure fermentation.

In this episode, we cover:

What pressure fermentation actually is (no jargon, we promise)
Why so many brewers are using it to brew faster, cleaner beer
How it works (spunding valves! PSI ranges! foam explosions!)
Yeast considerations, oxygenation tips, and what to avoid

If you’ve been pressure-curious — or you’re already fermenting under pressure and want to dial it in — this episode is for you.

🎙️ Episode 2 — Pitch Perfect: Mastering Yeast Pitch Rates

Mark and Richard tackle one of the most misunderstood fermentation variables: yeast pitch rate.

They break down what pitch rate really means (spoiler: it’s not just about cell counts), why it matters so much to beer quality and consistency, and how to avoid common mistakes like under- or overpitching.

You’ll also get practical advice for both home and pro brewers, plus insight into how pitch rate can shape flavour — especially when working with high-tolerance strains like Kveik.

🎙️ Episode 3 — Breathing Life Into Yeast: Oxygenation Best Practices for Better Fermentation

This week, Mark and Richard get into the air... quite literally. We're talking oxygenation — what it does, why it matters, and how to get it just right.

From homebrewer tools to pro-level DO control, this episode covers how to optimize yeast health and fermentation performance through proper oxygen management. You’ll learn why dry yeast plays by different rules, how much oxygen to aim for (and how to measure it), and when too much of a good thing can cause problems.

Whether you’re shaking your carboy or investing in inline oxygenation, this episode is packed with tips to help your brews ferment faster, cleaner, and better.

🎙️ Episode 4 — Too Dry, Too Sweet, Or Just Right? Mastering Beer Attenuation

Attenuation is the brewing science behind whether your beer finishes sweet, dry, or just right. In Episode 4 of The Pitch podcast, we explore how mash conditions, yeast selection, and proper measurements all play a role.

You’ll learn the difference between apparent and real attenuation, discover why mash temperature matters, and get practical steps to ensure predictable, consistent results.

No matter if you're a pro brewer or a homebrewer, this episode will help you master attenuation and take control of your beer’s final profile.

🎙️ Episode 5 — Lager Strain Showdown: Finding the Perfect Yeast Strain

What if the key to your best lager isn’t your malt, your hops, or your mash schedule — but your yeast?

In this episode of The Escarpment Labs Podcast, we explore our full lager yeast lineup and help you make sense of strain personalities, fermentation speed, thiol expression, and technical considerations at different temperatures.

Whether you’re brewing a quick-turn crispy pils, a patient Czech-style lager, or a thiol-forward Cold IPA, we’ve got the right yeast for the job.

🎙️ Episode 6 — Them Apples: Acetaldehyde in Beer

Green apple, raw pumpkin, or even latex paint — acetaldehyde is one of the most common brewing faults, but it doesn’t have to show up in your beer.

In this episode of The Escarpment Labs Podcast, Mark and Richard unpack why acetaldehyde forms, why lagers are especially sensitive, and how yeast health, oxygenation, and nutrients all play a role in cleaning it up.

You’ll also hear best practices for prevention, Richard’s rant on dry lager yeast, and answers to common questions from brewers.

🎙️ Episode 7 — Isar Lager Under the Microscope: What 28 Breweries Taught Us

Why is Isar Lager becoming the “house strain” for so many breweries?

In this episode, we dig into what we learned from 28 breweries fermenting with Isar Lager. From fermentation speed to nutrient use, malt choice, oxygenation, and yeast storage, we share surprising insights that help brewers fine-tune their process. Plus: how Isar stacks up against the world-famous 34/70, and why nutrients like Yeast Lightning can be game-changers for consistent fermentations.

Whether you’re running ultracold ferments, dialing in a Czech Pils, or just want faster turnarounds, this data-driven deep dive will help you unlock the clean, malt-forward character Isar Lager is known for.

🎙️ Episode 8 — Arcane Lager Techniques: Decoction, Yeasting the Mash, and More

When our blog post on “Arcane Lager Brewing: Yeasting the Mash” went brewing-viral this summer, we realized just how much curiosity there is around old-school lager techniques.

So in this episode, we’re taking it further. From decoction mashing to flotation to the much-debated yeasting the mash, we explore how seemingly “arcane” brewing methods actually solved real problems with yeast nutrition, fermentation performance, and beer stability. Turns out, tradition still has plenty to teach modern brewers.

🎙️ Episode 9 — Turbocharging Lagers: The Role of Zinc and Magnesium in Yeast Health

What if your lager’s sluggish fermentation or hazy finish isn’t about your malt or your yeast strain — but about two trace minerals hiding in plain sight?

In this episode, we dig into why zinc and magnesium are essential for healthy fermentations, crisp finishes, and consistent flocculation. From their biochemical roles in yeast metabolism to real-world troubleshooting tips, we break down how these overlooked minerals can make or break your lager.

🎙️ Episode 10 — Munich, Copenhagen, and the Long Journey of Lager Yeast

Lager yeast didn’t just appear fully formed — its story was written across Europe. In this solo episode, Richard takes us on a journey through Munich and Copenhagen, two cities central to the history of lager brewing.

From tasting Augustiner Helles at the source, to unpacking the Hofbräuhaus origin hypothesis, to Carlsberg’s revolutionary work with pure yeast culture, and the global rise of 34/70, this episode explores how evolutionary bottlenecks and brewing traditions shaped the yeast behind the world’s most popular beer style.

We also look ahead — why Frohberg strains dominate today, and what the future might hold for the next chapter in lager yeast evolution.