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".
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 stability. Turns out, tradition still has plenty to teach modern brewers.Featured in this Episode:To learn more about Keptinis with Lars Marius Garshol, visit his blog post "Figuring out how to brew keptinis" at https://www.garshol.priv.no/blog/410.htmlTo read our blog post, "Arcane Lager Brewing: Yeasting the Mash", visit https://escarpmentlabs.com/blogs/resources/arcane-lager-brewing-yeasting-the-mashTo watch our video on "Clarity & Lager Theory" with Nate Ferguson, visit https://youtu.be/Hi14xKl1lBI
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 for consistent fermentations.Whether you’re running ultra-cold ferments, dialling in a Czech Pils, or just want faster turnarounds, this data-driven deep dive will help you unlock the clean, malt-forward character Isar Lager is known for.Featured in this Episode:To read more about this study (including all the data and breakdowns), visit our blog post by the same name, "Isar Lager Under the Microscope: What 28 Breweries Taught Us"
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 on dry lager yeast, and answers to common questions from brewers.Featured in the Episode:To read our blog, "Acetaldehyde: How to Prevent That Green Apple Off-Flavour" visit https://escarpmentlabs.com/blogs/resources/acetaldehyde-how-to-prevent-that-green-apple-off-flavourTo watch our video on "Controlling Beer Off Flavours" at https://www.youtube.com/watch?v=OIQQpYFJ5SI
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 yeast that sets your lagers apart.Featured in the Episode:For our full Lager Collection, visit escarpmentlabs.com/collections/lagerTo read our blog, "Isar Lager Under the Microscope: What 28 Breweries Taught Us", visit escarpmentlabs.com/blogs/resources/isar-lager-under-the-microscope-what-28-breweries-taught-usTo watch our YouTube channel, including the variety of new videos on lager science and brewing, visit https://www.youtube.com/playlist?list=PL552d9ljGZG0A7_N07tWahRnuzGiqfhjH
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 forced fermentation tests, and best practices for achieving predictable, consistent attenuation every time.At Escarpment Labs, we’re passionate about supporting brewers at every stage of their craft. Explore our blog, Knowledge Base, and YouTube channel for more educational resources, and check out our full range of liquid and dry yeast, yeast nutrients, and lab supplies to help you brew with precision and confidence.
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, off-flavours, and repitching issues — and breathe new life into your fermentation process.
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 hectolitres.We also explore how pitch rate can be used intentionally to shape beer character — and what makes strains like Kveik so unique when it comes to pitching flexibility.