Experimental
Strain Program
For the last few years, our team has been hard at work developing some new yeast strains for your beers. Now, with our R&D pipeline filling up with new yeast strains ready for brewers, we’re inviting you into the process.
Introducing the Experimental Strain Program (ESP). Brewers in the program get early access to new beer yeast strains before they are launched as name brand Escarpment Labs products.
I'M INTERESTED, BUT
WHAT CAN I EXPECT?
Our second round of strains in the Experimental Strain Program are targeted for IPAs and Saison strains — featuring one particularly exciting thiol-enhanced variant of a popular strain.
Want to try a new strain with stronger terpene biotransformation? What about brewing a saison with pepper and fruit notes of the saison parent with some of the tropical mango notes and non-diastatic? Or maybe you can bank in on that white wine-like thiol trend?
All that and more can be found in the upcoming releases in the Experimental Strain Program!
Join the Experimental Strain Program today to find out what we’ve got in the works. Capacity is limited.
Pomona
Great all-around IPA strain with peach, citrus, and tropical fruit notes plus a stable haze.
How did we do it? We used yeast breeding to cross a highly aromatic strain with a super robust and reliable strain. Then we used a process called adaptive lab evolution to adapt it to the unique fermentation conditions of IPAs, enhancing biotransformation and haze.
Learn More
Elysium
Strong pineapple ester and good flocculation, so you can crop yeast and turn around beers faster.
How did we do it? Yeast breeding was used to combine two aromatic strains and improve flocculation and ester production through a phenomenon known as "hybrid vigor". Can be fermented warm or with a free rise, enhancing pineapple ester production. Also suited to fermenting sours.
APPLY NOW
Submit your application to join the Experimental Strain Program today to find out what we’ve got in the works.
Capacity is limited.
Sign up now and learn about our experimental yeast strains.