The Escarpment Labs Podcast

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,...

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...