New boxes and the sustainability challenges of cold chain shipping Shipping live cultures isn’t nearly as straightforward as shipping a t-shirt (or...
Read moreA Home Brewing experiment with Krispy: Ferment Under 10 PSI Pressure vs Atmospheric A while back, Richard Priess wrote a post on the Fermenting wi...
Read moreIt's a picture perfect Saturday, and you're looking for something new to stretch those homebrew muscles. Well, on this Canadian Homebrew Day you're...
Read more[Originally published in Brewers Journal Canada, March 2019. Revised for Escarpment Labs Blog, April 2022.]Foam is a defining characteristic of be...
Read moreRide the Lightning: Yeast Lightning Split Batch I’m a homebrewer. Like most homebrewers, I have no formal education in brewing. I’ve learned my cra...
Read moreIt all started with an idea... A SCOBY is a beautiful example of microbes working together to make something awesome, and in this case delicious. S...
Read moreHey 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 moreThiol 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 ...
Read moreValentine's Day is all about showing love and attention to the people you care about. At Escarpment, we love our customers and we love Kombucha, so...
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 moreMy name is Sydney Johnson, and I just finished an eight-month co-op student term at Escarpment Labs in December of 2021. I’m currently in my final ...
Read moreBeer is in the details. Get them here.
