The Escarpment Labs Podcast

You’ve started repitching. Now let’s make it consistent.

In Part 2 of our Repitching Series, we move beyond the basics and introduce the core science behind repeatable, high-quality repitching: The Healthy Fermentation Formula.

Because pitch rate alone isn’t enough.

In this episode, we break down why traditional “cells per mL per degree Plato” thinking is incomplete — and why Cell Health and Wort Stress are just as critical to ferment...

Hop creep has gone from an academic curiosity to a real, costly problem for brewers — but what’s actually happening inside the tank?

In this episode of The Escarpment Labs Podcast, we sit down with Jessica Young, PhD candidate at UC Davis (Food Science, Brewing) and former Cellar, Quality, and Sensory Manager at Bearded Iris Brewing, to break down hop creep straight from the science.

In recognition of International Day of Women and G...

As brewers look to cut costs and improve consistency, yeast repitching is one of the highest-ROI process upgrades you can make.

In this beginner-focused episode of The Escarpment Labs Podcast, Mark and Richard break down why repitching works — and more importantly, how to start repitching without a lab, microscope, or complicated equipment.

We cover the non-negotiable fundamentals:

• How to choose a healthy “source batch” (freshness...

What should a brewer do when seltzers keep going sideways—or when they just want a reliable, no-drama house ale?

In this episode of The Escarpment Labs Podcast, Mark and Richard cut through the noise to talk about the products and technical resources from Escarpment Labs that actually solve real process problems.

We break down how new releases like LalBrew® House Ale, Pink Boots Yeast, Seltzer Lightning, and our Non-Alcoholic Strain ...

What should every brewer’s Brew Year’s Resolution be for 2026?

In this episode of The Escarpment Labs Podcast, Mark and Richard talk about what really moves the needle in fermentation: process refinement over novelty.

We break down the five most impactful resolutions brewers can make this year—from mastering yeast nutrition and controlling pH, to dialling in pitch rate, oxygen, and strain-specific stress limits. These aren’t flashy c...

What if the future of beer looks less experimental — but also more thoughtful, more intentional, and more serious — than it has in years?

In this special forecasting episode, Mark and Richard channel “Yeastrodomus” to predict the biggest brewing and culture shifts coming in 2026. From beer trends to consumer behaviour to brewing philosophy, we explore why the next wave of craft isn’t about novelty… but about mastery, experience, bal...

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...