Does your beer taste fine, but somehow still feels wrong? Not rotten egg. Not cooked corn. Not buttery. Just... off. Something you can't name but c...
Read more2026 is shaping up to be another exciting chapter for Escarpment Labs — and we’re here to help you brew smarter, bolder, and with more clarity than...
Read moreLess noise. More intention. After a decade defined by expansion, maximalism, and constant releases, the craft beer industry is entering a more deli...
Read moreA practical, brewery-focused approach to dialling in your pitch rates Yeast cell counting might not be the flashiest task in the brewery—but it is ...
Read moreThe Pink Boots community is stepping into an exciting new chapter with the launch of the Pink Boots Collaboration Collective — a refreshed, more in...
Read moreAs the holidays approach (along with the annual courier whirlwind), we’re making a few seasonal adjustments to ensure your yeast arrives fresh, fas...
Read moreThe following excerpts are from our newest e-book, Yeast Management & Repitching, which is now available for download! Harvesting and repitchi...
Read moreFor centuries, brewers in places like Germany and the Czech Republic swore by cold fermentation. They would let their lagers ferment at chilly cell...
Read moreAt Escarpment Labs, we're proud of the performance and flavour profile of our Isar Lager yeast, a strain selected for its ability to deliver clean,...
Read morePitching Yeast Into the Mash: An Old Idea Revived It started as a late-night question asked to me at a brewing conference: “Have you ever heard abo...
Read moreSomething new is bubbling at Escarpment Labs... and this time, it's going straight to your headphones. We're thrilled to introduce The Escarpment ...
Read moreIf you're looking for the most up-to-date information regarding Non-Alcoholic Fermentation, we recommend trying our first collaborative e-book from...
Read moreBeer is in the details. Get them here.
