The Escarpment Labs Podcast

What does yeast have in common with Olympic athletes?They don’t just show up and perform. They train.In this episode of The Escarpment Labs Podcast, we sit down with former Escarpment Labs R&D Lead and current Assistant Professor of Molecular Biology at Carleton University, Dr. Eugene Fletcher, to break down the science of Lab Evolution — and how it’s shaping the future of brewing.Eugene helped bring strains like KRISPY, Pomona, and TERPS to market. Now, he’s researching how brewer’s yeast can be evolved to break down plastic waste and turn it into biofuels.In this episode, we cover:What lab evolution actually is — and why it’s like Olympic trainingHow it differs from simple repitchingHow Pomona evolved from “okay” to a global strain partnershipWhy Saccharomyces is uniquely adaptableLab evolution vs. GMO: advantages and tradeoffsThe story of a Ghanaian strain sourced from traditional brewingWhat modern brewers — and even the non-alcoholic category — can learn from West African fermentationIf you’ve ever wondered how yeast adapts to hops, malt, pressure, or entirely new environments, this episode pulls back the curtain.Featured in this Episode:For more information on Eugene and his current research, visit https://carleton.ca/biology/people/eugene-fletcher/Learn more of the details behind products developed by Eugene at Escarpment Labs here: KRISPY, LalBrew Pomona™, TERPS

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 fermentation success.We cover:The full formula:Healthy Fermentation = (Cells Pitched × Cell Health) ÷ Wort StressWhat “Cell Health” really means (and how to observe it without a lab)The three biggest stressors: gravity, nutrient deficiency, and inhibitorsEarly harvest vs. post-cold-conditioning harvest — and why timing mattersWhy 2–5 PSI of CO₂ head pressure is non-negotiable during harvestHow to upgrade your brink (and why stainless wins long-term)The simplest microscope-free measurement tool: Settled Yeast Volume (SYV)If Part 1 helped you start repitching, this episode helps you stop guessing.Featured in this Episode:To follow along, you can download our 93-page comprehensive guide on Yeast Management & Repitching, here.

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 Girls in Science (Wednesday, February 11), this episode highlights the vital role women scientists play in advancing brewing knowledge and solving real-world industry challenges.We cover:What hop creep actually is (and what it isn’t)Why it’s showing up more often nowHow hop variety and hop product type influence riskWhether starch from hops can become soluble in beerHow harvest timing may affect enzymatic potentialPractical mitigation strategies brewers can use todayWhy yeast cropping and mid-fermentation dry hopping matter more than you thinkIf you dry hop aggressively, care about stability, or want science-backed answers, this is a must-listen.

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 matters more than you think)The simplest harvest setup (a sanitized hose + a humble bucket)The single most important step to prevent off-flavours and repitch disastersIf you’ve been repitch-curious but unsure where to start, this episode is your green light.Featured in this Episode:Follow along with our "Yeast Management & Repitching Guide" here. We've created this guide to be a comprehensive resource to learn how to repitch the right way — saving money, improving consistency, and keeping your beer quality high.Learn more about our Yeast Quality Control

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 (LSB8001) are designed to make brewing more predictable, more consistent, and less stressful—without sacrificing flavour.We also dive into our newest Yeast Nutrition & Repitching Guides, sharing the two non-negotiable checks every brewer should be making, and preview what’s coming next in our Experimental Strain Program.If you’re tired of firefighting fermentations and ready to make your process easier, this episode is for you.

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 changes—but they’re the ones that turn inconsistent beers into reliable, repeatable “clone” batches.If you’re ready to stop chasing fixes and start brewing better beer on purpose, this episode is your new blueprint.Yes, there are quite a number of Star Wars references in this episode. No, we absolutely couldn't help ourselves.Featured In This Episode:⁠Season 1, Episode 2⁠ | Pitch Perfect: Mastering Yeast Pitch Rates⁠Season 1, Episode 3⁠ | Breathing Life into Yeast: Oxygenation Best Practices for Better Fermentation⁠Yeast Lightning: ⁠Stress less about your zinc levels and your yeast health⁠Milwaukee MW600 PRO Dissolved Oxygen Meter:⁠  It can be used to verify wort dissolved oxygen levels for optimal yeast health.

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, balance, and brand coherence.We dive into:Why the industry is shifting from constant reinvention to better-over-newHow the experience economy’s return will reshape taproomsThe rise of fruit beers that aren’t sours (finally!)Why pasteurization is no longer a dirty word in craftThe growth of staff-led side brandsThe visual language of animal beers, celeb beers, and semiotics on shelvesThe growing movement toward genre-less beerAnd why English pub vibes and session culture are coming back strong2026 won’t be boring — but it may be quieter, smarter, and more delicious than the last decade of hype cycles. Let’s look ahead.

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 community wins.We break down the practices that led to the cleanest, most consistent beer of the year… and the shortcuts that consistently caused sulfur, haze, stalls, and headaches. From oxygen management and yeast health to propagation pitfalls and pH discipline, this episode is both a celebration and a reality check for brewers heading into 2026.Whether you’re looking to tighten up your fundamentals or avoid the “naughty list” entirely, this episode will help set you up for a more stable, more successful brewing year ahead.Featured in this Episode:Check out our episode, "Breathing Life into Yeast: Oxygenation Best Practices for Better Fermentation"Learn more information about our Yeast Nutrients: Yeast Lightning and Seltzer Lightning.Learn more about our exclusive strain Superlager, and check out others in our Exclusive collection.

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 faultsThe five major sulfur compounds found in beerWhy yeast makes sulfur in the first placeHow to diagnose sulfur by aroma (your nose is your best instrument!)Process levers — oxygenation, FAN, pitch rate, temperature, spundingCleanup strategies that work (and when it’s too late)Sulfur is a normal part of lager fermentation — the goal isn’t zero sulfur, but controlled sulfur. This episode helps you understand which compounds belong, which don’t, and how to keep your lagers clean, complex, and stable.Featured in this Episode:To view our full lager collection (including Isar Lager, Biergarten Lager, and Premium Pils), click here.

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 — how to prevent them from happening in the first place.From yeast that won’t drop out, to protein–polyphenol complexes, to starch haze caused by mash drift, we walk through root causes and practical interventions at every stage of brewing.This episode gives you the clarity you’re looking for — literally.

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-negative yeasts like Hanseniaspora uvarum and LoNa are changing the game. And yes — we explain why you must pasteurize.This episode follows along with our new Guide to Non-Alcoholic Fermentation — download it and learn step-by-step how to build safe, stable, drinkable NA beer.Featured in this Episode:H. uvarum (LSB8001): A non-alcoholic liquid strain developed by our partners at Le Labo Yeast & Brewing Solutions. Expect fruity, biotransformative, natural NA-friendly attenuation.LalBrew LoNa™: A dry strain by Lallemand Brewing, available through Escarpment Labs. It is the first maltose-negative Saccharomyces cerevisiae strain specifically developed using hybridization for brewing clean low-alcohol and non-alcohol beers (reduced worty flavors, POF-negative and H2S-negative).YOPS™: A new product derived from yeast fermentation from EvodiaBio, designed to enhance non-alcoholic and low-alcoholic flavour profiles with a natural soltuon. . It's user-friendly, coming in a liquid, ready-to-use format, which will help you achieve the perfect aroma in every batch.

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 why the term matters.The brewing challenges at lower ABV (and how to solve them).Strategies for yeast, hops, and body to keep flavour big and drinkability high.Why moderation and “second pint culture” are the next wave in craft beer.Whether you’re exploring table saisons, hoppy pub ales, or crushable lagers, this episode will inspire you to think small — and brew big.Mentioned in this Episode:Our Knowledge Base article, ⁠"Yeast Attenuation"⁠⁠Beer and Brewing Podcast on Beer Trends with Kate Bernot⁠ Our blog article with a recipe for ⁠"Stay Classy: A Low ABV Hydra Hazy"⁠.Phantasm: Thiol Precursor | Available through Escarpment LabsAB Vickers ISY Enhance | Available through Escarpment Labs Escarpment Labs Strain Catalogue to find the strains mentioned in this episode (Foggy London Ale, LalBrew Pomona, LalBrew Windsor, Hydra, Superlager, Superfog, etc.)

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 starts.You’ll learn:Why oxygenation and nutrient balance matter more than ever.The role of zinc, magnesium, and sterol reserves in stress tolerance.How to prep yeast and choose the right strain for strong wort.What to do (and not do) if fermentation stalls.Whether you’re brewing a 10% barleywine or pushing the limits with an imperial stout, this episode will help you get to full attenuation — without the panic.Featured in this Episode:Effects of magnesium on yeast stress tolerance (Walker, 1994)Oxygen and sterol synthesis in brewing yeast (Verbelen et al., 2009) Products: Yeast Lightning for beer specific nutrients, our Kveik Strains like Voss or Hornindal for barley wines, LalBrew® House Ale for Imperial Stouts, and West Abbey Ale for High Gravity Belgium beers.

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 packaging, we walk through the key checkpoints brewers should measure and actually act on.We also tackle the classic homebrew debate: pH strips vs. pH meters — and why stepping up to a proper meter can transform your consistency.If you’re serious about taking your beer from good to great, this episode will convince you that pH is the number you can’t afford to ignore.Featured in the Episode:Our Fermentation Enhancers Collection, including YOPS™ and ISY Enhance™Blog Post: Crispy Brewing with Kveik - Mind the PH GapKnowledge Base: pH Changes by Beer YeastsYouTube: Fundamental Principles of Brewing Great LagersBlog Post: Unlocking the Secrets of Brewing Crispy Lagers 

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 flavours they bring, and how to feed and guide them toward balance instead of chaos.You’ll also hear practical insights on water, grains, hops, fruiting, and blending — everything that shapes the long, evolving story of flavour in mixed fermentation.Because in the end, the goal isn’t acidity or funk — it’s harmony.Featured in the Episode:Learn more about our Brett & Sour Collection by visiting our website.The following resources have been used: Milk The Funk Wiki, Milk The Funk Podcast

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, time, and patience — and why successful mixed fermentation is more about nurturing an ecosystem than following a recipe.We’ll also walk through a few practical examples (including the Infinite Improbability Drive method) and talk through vessel choice, blending philosophy, and why time itself might be the most important ingredient.Next week is Part 2 ! We'll dive deeper into the microbes behind the magic — who’s living in your beer, and how to build the flavours you want.

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 clean, crisp lagers at low temperatures without sacrificing time or quality.Featured in the Episode:To read the blog post mentioned in this episode ("Lager Yeast: Impact of Pitch Rate on Efficiency and Flavour in Cold Fermentation" please click here.To explore some of the products that we mentioned, you can check out our Lager Strain Collection.

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 perfect pour performance.Whether you’re brewing lagers or pushing from good to great, this episode will help you think foam positive!Featured in this EpisodeTo learn more about foam and yeast's role in foam, visit:Our blog post, 'Think Foam Positive (All About Beer Foam) here.Or our YouTube video, 'Stay Foam Positive | Efficiency & Flavour Toolkit Series' here.Also check out the article, "Cloning and Characterization of the Beer Foaming Gene CFG1from Saccharomyces pastorianus" here.

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 evolutionary bottlenecks and brewing traditions shaped the yeast behind the world’s most popular beer style.We also look ahead — why Frohberg strains dominate today, and what the future might hold for the next chapter in lager yeast evolution.Featured in this Episode:To learn more about LalBrew® House Ale, visit escarpmentlabs.com/products/lalbrew-house-aleFor more on the history of Lagers, visit these resources:Hutzler et al. (2023). A new hypothesis for the origin of the lager yeast Saccharomyces pastorianus. FEMS Yeast ResearchHutzler et al. (2019). Resurrection of the lager strain Saccharomyces pastorianus TUM 35. BrewingScienceCarlsberg: The Pursuit of the Perfect Beer

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 can make or break your lager.You’ll learn:Why zinc is critical for alcohol dehydrogenase, flocculation, and fermentation speed.How magnesium stabilizes ATP, enzymes, and cell walls for yeast health.Practical dosing strategies — and why more isn’t always better.When and how to use balanced nutrients like Yeast Lightning.Whether you’re brewing with adjuncts, soft water, or pushing lager fermentation under pressure, zinc and magnesium might be the missing keys to dialling in your beer.Featured in this Episode:For our previous episode on Acetaldehyde, check out Episode 6, "Them Apples: Acetaldehyde in Beer".To calculate how much zinc to add, visit our Knowledge Base article "Best Practices - Zinc Addition".