The Escarpment Labs Podcast

If we graded the fermentation decisions made across hundreds of breweries this year… what would land on the nice list, and what would definitely land on the naughty list?

In this special year-end episode, Mark and Richard look back at 2025 through the lens of customer troubleshooting data, industry trends, lab insights, and Escarpment’s own milestones — from our 10th anniversary and new product launches to global podcast stats and c...

Why do some lagers smell like rotten eggs, cooked corn, or burnt matches — and how do you actually fix it? In this episode, Mark and Richard walk through one of the most misunderstood (and most feared) parts of lager brewing: sulfur compounds.

Using key insights from Nate’s recent video Advanced Lager Techniques: Navigating Sulfur in Lager, we explore:

• The difference between “good sulfur” and sulfur faults

• The five major sulfur co...

Why does a beer that should be brilliantly clear suddenly pour cloudy — even when you swear nothing changed in the process? In this episode, Mark and Richard dig into one of the most common (and frustrating) brewery questions: unexpected haze.

Using key insights from our Knowledge Base article Troubleshooting Haze: Unexpected Hazy Beer, we break down the different types of haze, how to diagnose them quickly, and — most importantly —...

Brewing great non-alcoholic beer is not as simple as stopping fermentation early — and doing it safely requires a completely different mindset. In this episode, Mark and Richard walk through what NA beer actually is (legally!), why the category is exploding, and how craft breweries can make high-quality, microbiologically safe NA products using real fermentation.

We break down the risks, the safest production paths, and why maltose-...

What if your taproom’s best-performing new beer next year isn’t a double IPA, but a 3.5% crusher that customers can’t stop ordering?

In this episode, Mark and Richard dive into the rise of mid-strength beer — flavourful, balanced, and built for today’s drinkers. From brewing science to taproom strategy, we break down why these beers are gaining traction and how to make them shine.

You’ll learn:

• What defines a mid-strength beer and...

Big beers demand big planning. In this episode, Mark and Richard tackle the challenges of high-gravity fermentations — where yeast faces the toughest conditions and even small mistakes can lead to stuck or stalled ferments.

Drawing from real troubleshooting experiences (including a triple IPA gone rogue), we explore why high gravity stresses yeast, what’s happening inside the cell, and how to prevent fermentation collapse before it ...

What if the secret to more consistent, stable, and better-tasting beer isn’t a new yeast strain or a fancy sensor — it’s just controlling your pH?

In this episode, Mark and Richard break down why pH is the quiet backbone of brewing, tying together mash performance, fermentation health, hop creep, stability, and even how your dry hop behaves. From mash targets and pH drops during fermentation to how pH changes with dry hopping and pa...

Now that we’ve built the foundation of process and philosophy, it’s time to meet the culture itself — the community of microbes that defines mixed fermentation.

In Part 2 of our Mixed Fermentation Manifesto series, Richard dives deep into the living side of the art: Saccharomyces, Brettanomyces, Lactobacillus, Pediococcus, and the wild microbes that make mixed-culture beer what it is. We explore how these organisms interact, what fl...

Mixed fermentation isn’t a style — it’s a philosophy. In this episode, Richard kicks off our two-part Mixed Fermentation Manifesto series by exploring what it means to brew with multiple microbes working together. From fast-turn mixed cultures to long-aged sours, we look at how balance, not chaos, defines great mixed fermentation.

You’ll hear about process foundations — creating “food for the culture,” managing raw grains, oxygen, t...

Brewing lagers at 8°C — just like old-world brewers — is making a comeback. But how do you balance tradition with modern efficiency?

In this episode, Mark and Richard unpack a study testing four lager strains at three different pitch rates to see how fermentation performance and flavour hold up under cold conditions. From the surprising strain-dependent results to practical recommendations for brewers, this is your guide to brewing ...

Foam isn’t just a pretty pour — it’s a story about yeast, beer quality, and brewing science.

This week, Mark and Richard dive into the fascinating world of foam: what it’s made of, how yeast helps (and sometimes hurts) it, and why your beer’s head says more about quality than you might think. Learn about the genes that make lager yeast foam-positive, how foam impacts aroma and mouthfeel, and why healthy yeast is your best bet for p...

Lager yeast didn’t just appear fully formed — its story was written across Europe. In this solo episode, Richard takes us on a journey through Munich and Copenhagen, two cities central to the history of lager brewing.

From tasting Augustiner Helles at the source, to unpacking the Hofbräuhaus origin hypothesis, to Carlsberg’s revolutionary work with pure yeast culture, and the global rise of 34/70, this episode explores how evolution...

What if that sluggish fermentation or unexpected haze in your lager isn’t about your yeast strain or your malt, but about two overlooked minerals: zinc and magnesium?

In this episode, we dig into why zinc and magnesium are essential for healthy fermentations, crisp finishes, and consistent flocculation. From their biochemical roles in yeast metabolism to real-world troubleshooting tips, we break down how these overlooked minerals ca...

When our blog post on “Arcane Lager Brewing: Yeasting the Mash” went brewing-viral this summer, we realized just how much curiosity there is around old-school lager techniques.

So in this episode, we’re taking it further. From decoction mashing to flotation to the much-debated yeasting the mash, we explore how seemingly “arcane” brewing methods actually solved real problems with yeast nutrition, fermentation performance, and beer s...

Why is Isar Lager becoming the “house strain” for so many breweries?

In this episode, we dig into what we learned from 28 breweries fermenting with Isar Lager. From fermentation speed to nutrient use, malt choice, oxygenation, and yeast storage, we share surprising insights that help brewers fine-tune their process. Plus: how Isar stacks up against the world-famous 34/70, and why nutrients like Yeast Lightning can be game-changers ...

Green apple, raw pumpkin, or even latex paint — acetaldehyde is one of the most common brewing off-flavours, but it doesn’t have to show up in your beer.

In this episode of The Escarpment Labs Podcast, Mark and Richard unpack why acetaldehyde forms, why lagers are especially sensitive, and how yeast health, oxygenation, and nutrients all play a role in cleaning it up.

You’ll also hear best practices for prevention, Richard’s rant o...

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,...