Escarpment Labs Blog - Yeast, Beer, Fermentation and More

knowledge Nicole Irvine

NEW WEBINAR: The story of LalBrew Pomona™

If you haven't heard about our collaboration with Lallemand Brewing, LalBrew Pomona™, then you might have been living under a rock. This innovative...

new releases Phillip Jurek

Recipe: Me, Myself, and Mild with House Ale

It's official — our new active dry yeast, House Ale, is now available for homebrewers! House Ale is a fast, versatile strain that can be used to ...

knowledge Richard Preiss

Thiol Libre: How to Liberate Thiols In Your Beer

Thiol Libre is a new yeast bred to enhance thiol and tropical fruit aromas in your beers. Read on below for tips on how to use Thiol Libre to its ...

inside escarpment Eugene Fletcher, Chris Saunders

Approaches to Non-Alcoholic Beer Fermentation

UPDATE: For a thorough deep-dive into non alcoholic beer production, check out our Guide to Making Non-Alcoholic Beer Through Fermentation. Why no...

new releases Nicole Irvine

E.L Fuego fermented hot sauce is now live!

Pro breweries and wholesalers: Order your yeast on our online store, and your lunch break will never be the same. This year's batch of E.L. Fuego...

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...

Yeast Lightning Nutrient is specially formulated for the unique needs of beer yeasts.

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...

Image of clear beer in Escarpment Labs beer glass

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, cr...

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...