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...
Read moreTo many brewers, yeast attenuation is a bit of a mysterious black box. Yeast producers provide wide ranges in their product specs. Even more confu...
Read moreThis week we launched Thiol Libre, a new yeast bred to enhance thiol and tropical fruit aromas in your beers. Read on below for tips on how to use...
Read moreLately it seems like brewers are trying all sorts of wild techniques to unlock new flavours in their beers. In this article I will break down thiol...
Read moreWhy non-alcoholic beer? For several years, Escarpment Labs has invested in research and development into yeasts for brewing non-alcoholic beer, te...
Read moreWith a New Year, comes a new Strain Poster! View all of our updated strains and their key characteristics at a glance through our main collectio...
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 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 we...
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 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 moreKveik is a genetically unique family of yeast strains from Norwegian farmhouse brewers, which has taken the brewing community by storm in the last...
Read moreBeer is in the details. Get them here.
