The Escarpment Labs Podcast

Not all lagers are created equal — and neither are lager yeasts.

In this episode of The Escarpment Labs Podcast, we break down our lager strain lineup and help you find the perfect match for your goals, whether that’s a fast-turnaround crispy pils, a patient and traditional Czech-style lager, or a hop-forward modern Cold IPA.

Learn about strain personalities, thiol expression, cold fermentation considerations, and how to choose...

Why does my beer finish sweeter than expected?

In this episode, we explore the science and art of attenuation — the key to achieving the perfect balance between dryness and sweetness in your beer.

We’ll cover how attenuation is measured, the role of mash conditions, the influence of yeast strains, and how factors like temperature, pH, and nutrition impact fermentation results.

You’ll also learn troubleshooting tips, the value of fo...

Oxygen is essential to great fermentation — but getting it wrong can throw off your entire batch.

In this episode, Mark and Richard explore how oxygen impacts yeast health and performance, why when and how you oxygenate really matters, and what tools brewers can use to dial it in. From shaking a carboy to inline sintered stones and DO meters, this one’s packed with tips for brewers at all levels.

Learn how to avoid sluggish ferments,...

What’s the big deal with pitch rate — and why does it confuse so many brewers?

In this episode, Mark and Richard break down what pitch rate really means (beyond the numbers) and why it’s one of the most critical levers in fermentation. From underpitching risks to strain-specific stress tolerance, we’ll help you navigate the numbers, avoid common pitfalls, and dial in your approach whether you're brewing 20 litres or 20 hectolitr...

In our very first episode, we're diving into a trend that’s gaining momentum in both pro and homebrew circles: pressure fermentation.

What is it? Why are more brewers trying it? And how can it improve your beer?

Mark and Richard unpack the science and strategy behind fermenting under pressure — from the basics (spunding valves, CO₂ buildup) to the real-world benefits (faster turnarounds, cleaner profiles, and natural carbonation). Pl...