The Escarpment Labs Podcast

The Hidden Danger of Excess FAN (And Why Hops are to Blame) 02.06.2026 30λ

We spend all our time choosing the perfect hops and dialing in our water profile—but are we treating our yeast like an afterthought?A few weeks ago, we did a massive, deep-dive Q&A on yeast nutrition. But after our joint presentation with Dr. Glen Fox at the Craft Brewers Conference, a lot of brewers reached out asking for a quick, "high-level" breakdown of the fundamentals. On this short and sweet episode, Richard takes you under the hood of that CBC talk to look at yeast nutrition through the lens of the Pareto Principle: the 80/20 rule.We cover the foundational inputs that drive 80% of your fermentation results, and why modern brewing trends are completely breaking the traditional rules of yeast health.In this episode, we unpack:The FAN Goldilocks Zone: Why craft beer has an excess residual FAN problem, how hops add cold-side nitrogen, and why it leads to mousy or cooked-onion staling flavors.Mind the Zinc Gap: How the malting process accidentally strips away 86.7% of a grain's natural zinc, and why zinc deficiency triggers brutal diacetyl issues during hop creep.The Calcium vs. Magnesium Battle: Why hammering your Hazy IPA with Calcium Chloride ($CaCl_2$) might actually be blocking magnesium uptake and stalling your ferment.The $H_2S$ Vitamin Deficit: How a simple lack of Pantothenic Acid ($B_5$) causes yeast to pump out rotten-egg sulfur, even in high-FAN worts.Think of this as your quick, executive summary of nutrition science—the perfect primer before you tackle our deep-cut Q&A episode!Featured in this Episode:Learn more about our nutrient specifically formulated for the needs of beer yeasts, Yeast Lightning.

The Complete Guide to Quick Souring with Lactobacillus 26.05.2026 44λ

Kettle souring doesn't have to be a gamble. If you’ve ever been haunted by a "mousy" off-flavour or a stuck fermentation, this episode is your roadmap to safety.In this complete guide, Mark and Richard break down the fast, controlled method of quick souring using pure Lactobacillus cultures. We demystify the entire process, walking through the three essential pillars—wort production, bacterial fermentation, and the optional second boil—while arming you with the data needed to protect your beer's foam, flavour, and turnaround time.In this episode, we break down:The Three Steps: A foolproof workflow for conventional quick souring.The Anatomy of THP: What causes that dreaded cereal/mousy off-flavor, and why a 15-minute pre-boil is your best defense.Cellar Hacks: The hidden benefits of pre-acidifying to pH 4.5 (spoiler: it saves your head retention).Advanced Adjustments: Weighing the co-pitch method against a second boil, and how to use Kveik to simplify your brew day.Lacto vs. The New Wave: How traditional Lactobacillus blends hold up against newer souring yeasts like Philly Sour and Sourvisiae.Featured in this Episode:Check out our full Kettle/Quick Souring Guide for free download here OR watch our YouTube video, "How to Make A Kettle Sour Beer".Explore our selection of souring yeasts like the fan favourite Lacto Blend 2.0, and dry options like LalBrew Sourvisiae and Philly Sour.

Beyond the Basics of FAN and Zinc: Yeast Nutrition Q&A 19.05.2026 45λ

We went to the Craft Brewers Conference in Philly, gave a talk with Dr. Glen Fox, and realized one thing: Brewers have a lot of questions about yeast nutrition.In this episode, Mark and Richard recap their recent CBC session on Yeast Nutrition, Zinc, and FAN. Because the live Q&A was so packed with "deep-cut" technical inquiries, we decided to bring those questions back to the lab for a dedicated Yeast Nutrition Lightning Round. We move past the "add a spoonful of nutrient" advice and get into the complex chemistry that actually dictates fermentation success.We break down:The FAN vs. YAN Debate: What are you actually measuring, and why does proline matter?Zinc Security: To sterilize or not to sterilize? Plus, the risks of metal-induced oxidation.Nutrient Timing: Why TOSNA is great for mead but might not be the right move for your Lager.Pro-Tips for Repitching: How feeding your yeast today changes the health of your pitch next week.Non-Alc & Hop Creep: Adjusting your nutrient strategy for modern brewing challenges.Resources: * Brewers Association members can find the full talk recording and slides with Dr. Glen Fox on the BA website.Featured in this Episode:Learn more about Yeast Lightning, our nutrient specifically formulated for beer yeasts, here.Read our FREE guide to Yeast Nutrition, here.Check out our Lab Services, including ad-hoc FAN testing, here.

Battle of the Pomona vs. Suava: A Hop-Headed R&D Tasting 05.05.2026 25λ

Ever wonder what happens when Vinnie from Russian River sends you a care package of hops? You brew a side-by-side trial, obviously.In this episode, Richard and Mark are joined by Escarpment’s own Production Manager and brewing veteran, Pat Wynn-Williams, for a deep dive into the glass. We’re tasting through an R&D American Pale Ale split between two heavy-hitters that we developed in the dry yeast world: LalBrew Pomona™ and WLP079 Suava™.We get into the technical weeds (so you don’t have to) to discuss:Flavour Profiles: Which strain brings the peach and which brings the tropical punch?The Haze Factor: Understanding the biotransformation and haze stability of these strains.Recipe Tweaks: Why you might want to reach for Phantasm when brewing with Suava to unlock those elusive thiols.Beyond the IPA: Why these yeasts shouldn't be "pigeonholed" and which alternative styles they shine in.(Note: We’ve done our best to keep the professional sensory slurping to a minimum for your listening comfort!)Featured in this Episode:Learn more about LalBrew Pomona by visiting here.Learn more about WLP079 Suava Ale Yeast by visiting here or by listening to last week's episode, "From Farmhouse to Fermentor: The Story Behind WLP079 Suava Ale Yeast"Want to dive more into increase thiol expression? We have Phantasm available for purchase through our website!

From Farmhouse to Fermentor: The Story Behind WLP079 Suava Ale Yeast 28.04.2026 35λ

For over a century, brewing has relied on a narrow band of industrial yeast monocultures.But outside the lab, a different story has been quietly unfolding.In this episode of The Escarpment Labs Podcast, we explore the “living reservoir” of yeast diversity preserved by farmhouse brewers across Northern and Eastern Europe—and why it matters more than ever.We cover:What defines the newly identified “European Farmhouse” genetic groupWhy farmhouse yeast is far more than just kveikInsights from our 2024 research paper and newly published work from leading yeast researchersHow traditional brewing practices preserved genetic diversity lost in industrial brewingThe behind-the-scenes story of WLP079 Suava Ale Yeast—a farmhouse-derived strain refined through modern science and brought to market through a unique three-way collaborationThis episode connects history, genetics, and modern brewing—showing how the past is shaping the future of yeast.Featured in this Episode:To learn more about WLP079 Suava Ale Yeast, visit our website. Read the 2024 article, European farmhouse brewing yeasts form a distinct genetic group, written by Richard Preiss, Eugene Fletcher, Lars Marius Garshol, Barret Foster, Emine Ozsahin, Mark Lubberts, George van der Merwe & Kristoffer KrogerusDistinctive domestication of farmhouse beer yeasts preserved pre-industrial genetic and phenotypic diversity.

CBC Spotlight: Inside Nine Mile Brewing (with John Leingang) 21.04.2026 40λ

Specially recorded for the Craft Brewers Conference (April 20-22nd, 2026), this special episode of The Escarpment Labs Podcast features a conversation with Richard Preiss and John Leingang, Head Brewer of Nine Mile Brewing Co. in Bloomington, MN.With over a decade in the Minnesota craft beer scene—spanning everything from pouring pints to leading production—John brings a practical, taproom-first perspective on brewing.We cover:The story behind Nine Mile Brewing Co. and its place in the Twin CitiesJohn's experience using the newly released WLP079 Suava strain (referenced on the pod as EXP-666!)How they’re using LalBrew® House Ale across multiple brands—and repitching it for consistencyA cross-border collaboration with the Canadian 9 Mile legacyThe realities and constraints of running a taproom-focused breweryPractical advice for brewers balancing creativity, efficiency, and customer expectationsThis episode is all about brewing in the real world—where process, people, and pints all have to line up.Featured in this Episode:Learn more about WLP079 Suava™, a experimental Saccharomyces cerevisiae strain developed through a joint effort between Escarpment Labs, Lallemand Brewing, and White Labs to provide brewers with a high-quality solution for modern hop-forward styles. Pre-orders now open!Dive into LalBrew House Ale and the true versatility of the strain (Red IPA, anyone?).

Taproom-Focused Brewing: Creativity Without Chaos (with Niko Tonks & Steve Finnie) 14.04.2026 46λ

How do you stay creative without losing control of your process?In this episode of The Escarpment Labs Podcast, we sit down with Steve Finnie and Niko Tonks from Little Thistle Brewing and Double Elbow Beer to explore how a taproom-focused brewery balances innovation with operational reality.From experimental releases to consistent core beers, this conversation dives into how decisions actually get made on a working brewhouse floor.We cover:The story behind Niko’s residency brand Double ElbowUsing American-grown noble hops in lager productionA four-generation trial of LalBrew Pomona™ across multiple stylesWhat changes (and what doesn’t) across repitchesHow taproom breweries navigate constraints, tradeoffs, and customer expectationsBuilding a beer program that works for both creativity and consistencyIf you’re brewing for a taproom—or trying to balance new ideas with repeatable results—this episode offers a practical, behind-the-scenes look.Featured in this Episode:For more information on LalBrew Pomona™ and the versatility and flavour it could bring to your beer, visit here.Learn more about Yakima Chief Hops' Krush Brand, here.Learn more about the concentrated hop oil, Hyperboost, here.

Mind the Yeast: Rethinking English Strains 01.04.2026 49λ

This episode drops on April Fools Day—but the lessons are no joke.In this solo episode of The Escarpment Labs Podcast, Richard reflects on a recent trip to England, including presenting at BeerX in Liverpool, visiting modern brewer Azvex, and touring the historic Fuller’s Brewery.From traditional cask ale to modern hazy beers, English brewing offers a pragmatic, process-first approach that still has a lot to teach today’s brewers.In this episode, we explore:The diversity of English yeast families—and why they behave so differentlyHow traditional fermentation shaped highly flocculent and chain-forming strainsWhat changed when breweries moved to conical fermentorsWhy UK brewers are comfortable using “hazy” strains across multiple stylesHigher dissolved oxygen practices—and what we can learn from themWhy “supplier equivalent” yeast strains are rarely identicalIf you’ve ever struggled to get English yeast to behave—or wondered why British beers feel so effortlessly drinkable—this episode connects the dots between yeast, process, and tradition.Featured in this Episode:Learn more about Vermont Ale, English Ale I and II, and Foggy London Ale through our British Strain collection

Dry Yeast FAQ: What Every Brewer Should Know 24.03.2026 13λ

Dry yeast has come a long way—but not all strains (or packs) are created equal.In this solo episode of The Escarpment Labs Podcast, Richard answers some of the most common questions brewers have about dry yeast—what it does well, where it falls short, and how it compares to liquid cultures in modern brewing.We cover:How big the dry yeast industry really is—and why it dominates globallyThe relationship between Escarpment Labs and Lallemand BrewingWhy not all yeast strains can be driedThe real benefits of dry yeast (and when it shines)The limitations—especially when it comes to strain selection and lager yeastWhether you’re choosing between dry and liquid, or just want to better understand what’s in that foil pack, this episode gives you a clear, practical breakdown.Featured in this Episode:To learn more about LalBrew dry yeast products, visit here.

Repitching Yeast (Pt 3): Consistency, Savings and Scale 17.03.2026 35λ

You’ve started repitching. You understand cell health. Now it’s time to eliminate the last 5%: troubleshooting and buy in from ownership and finance.In the final episode of our Repitching Series, we move into advanced troubleshooting, optimization, and financial modelling — because repitching isn’t just a technical decision. It’s an operational one.We cover:How to identify and eliminate the final 5% of inconsistencyHow to model real financial savings for your brewery owner or leadership teamHow to use Settled Yeast Volume (SYV) as a simple, field-ready consistency checkWhen to adjust pitch rate based on stress conditionsHow to get the entire production team aligned around one repeatable systemIf you want repitching to move from “brewer experiment” to “brewery standard,” this episode shows you how.Featured in this Episode:Check out our Yeast Management & Repitching Guide (available for free download!)Download our free guide to Accurate Cell Counting in the Brewery here.Going to the 2026 Craft Brewers Conference in Philadelphia this April? Join us before the conference on April 19th for a special yeast-focused seminar on biotransformation. This educational session for professional brewers brings together leading experts in fermentation from Escarpment Labs, White Labs, and Lallemand Brewing to help you better understand how yeast selection can influence biotransformation and shape the final beer. Learn more and reserve your free spot here.

Brewing Better Hazies: Inside Willibald’s Process (with Head Brewer Justin Clouthier) 10.03.2026 33λ

What does it take to brew award-winning hazy IPAs with half the dry hops most breweries use?In this episode of The Escarpment Labs Podcast, we sit down with the Head Brewer of Willibald Farm Distillery & Brewery—and former Homebrew Lead at Escarpment Labs—to talk about the process behind their standout hazy beers.We cover everything from the unique role water plays in their brewing approach to how careful yeast management drives flavour and consistency.In this episode we discuss:How water chemistry shapes the character of Willibald’s beersTheir strategy for harvesting and repitching yeast in hazy IPA productionWhy they use roughly half the dry hop rate of many breweries—and still achieve huge aromaWhy New Zealand hops play such a central role in their hop programHow yeast strains like Foggy London Ale, LalBrew Pomona, and LalBrew House Ale influence flavour expressionWhen and why they retire a yeast pitchBrewing award-winning hazy IPAs in CopenhagenAdvice for brewers looking to improve their hazy beersWe also tease an upcoming collaboration brew: EXP-666.If you’re brewing hazy IPAs—or trying to make them more consistent—this conversation is packed with practical insights.

Training for Gold: How Lab Evolution Builds Better Yeast with Eugene Fletcher 24.02.2026 31λ

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

Repitching Yeast (Pt 2): The Healthy Fermentation Formula 17.02.2026 27λ

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 Isn't a Myth: Science, Risk, and Real Solutions with Jessica Young 10.02.2026 25λ

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.

Repitching Yeast (Pt 1): How to Start Without a Lab 03.02.2026 29λ

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

Cutting Through the Noise: Fermentation Tools That Actually Work 27.01.2026 25λ

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.

Brew Year's Resolutions: 5 Ways to Improve Your Fermentation 20.01.2026 28λ

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.

Yeastrodomus Beer Predictions for 2026 30.12.2025 29λ

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.

Naughty and Nice: A Year of Fermentation Wins and Woes 23.12.2025 49λ

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.

Troubleshooting Sulfur in Lagers 16.12.2025 31λ

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.