knowledge
Richard Preiss
2021 Craft Beer Predictions
2020 was certainly a crazy and unexpected year. Here at Escarpment Labs, we are looking forward to the light-at-the-end-of-the-tunnel end of the C...
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knowledge
Nicole Irvine
2020: A Year for the History Books
If someone had told us at the beginning of 2020 that the world would reach a complete stand-still for the better part of 10 months all because of a...
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knowledge
Chris Saunders
Black Friday / Cyber Monday 2020 Sale: Buy direct from us!
It’s been a little over a month since the launch of our new website, we’ve decided to take it on a joy ride to test it at scale. In order to do tha...
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knowledge
Richard Preiss
Recipe: JÖTUNN Saison
Recipe Name: JÖTUNN SaisonYeast: JÖTUNN I brewed this beer as a scale-up test of the new JÖTUNN hybrid yeast. Even with a simple mash, this yeast...
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knowledge
Richard Preiss
Turbo charge your ferments with Yeast Lightning
What does yeast want? What does yeast need? The research and experience gained from many years of intensive propagation has yielded new insights a...
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knowledge
Richard Preiss and McKenna Tosh
Yeast fusion: the story of JÖTUNN
Selective breeding has led to the creation of many different specialized breeds of animals and plants. One of the most famous animals to be select...
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knowledge
Richard Preiss
The Search for KRISPY (clean kveik yeast)
You may have noticed some time in the last few weeks that we released a yeast called KRISPY, which is a kveik-derived blend intended for clean, c...
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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 ...
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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 ...
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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...
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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...
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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...
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