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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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 ...
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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. ...
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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...
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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...
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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...
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knowledge
Richard Preiss
Using Norwegian Kveik: Old Yeast, New Tricks
It seems like everyone these days is talking about Norwegian kveik yeasts, due to the promise of fast, clean, and hot fermentations beyond what we...
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knowledge
Richard Preiss
Quality Management at Escarpment Labs
Many craft breweries these days are managing a wide range of yeasts and other fermentative organisms under their roof. This is largely due to cust...
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knowledge
Richard Preiss
Tales From the Lab
At 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...
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knowledge
Alex Mitro
QC and Me (A Guide to Agar Plating)
Hi 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...
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