The Escarpment Labs Podcast
The Escarpment Labs Podcast is a weekly show that delves into the science and strategy behind exceptional fermentation. Hosted by Sales Coordinator Mark Korczynski and CEO Richard Preiss, each episode explores popular topics from Escarpment’s blog and Knowledge Base with fresh insight, research updates, and brewer-focused tips. The podcast caters to both homebrewers and professionals seeking to improve consistency and flavor precision.
Episodes
Brewing a Global Icon: Inside Heineken’s A-Yeast and H41 (with Willem Van Waesberghe)
What does it take to oversee the yeast, science, and flavour profile of one of the world's most recognizable lagers?In this episode of the Escarpment Labs Podcast, Richard sits down with Willem Van Waesberghe, Global Master Brewer at Heineken. Together, they trace the profound impact Heineken has had on global lager brewing, starting with the fascinating history and genetics of the legendary H
Saison Philosophy, Clean Brewing & Mixed Fermentation Dynamics (Part 2 with Averie Swanson)
We're back with Part 2 of our interview with Master Cicerone & Keeping Together founder, Averie Swanson! In this episode, Richard and Averie get granular on recipe development, fermentation mechanics, and beer style philosophies.They explore Averie’s renowned approach to brewing Saison, what it means for a mixed-culture specialist to approach "clean" beers, and the technical real
Keeping Together & Crafting Intentional Beer (Part 1 with Averie Swanson)
At Escarpment Labs, we love connecting with beer’s brightest minds to help brewers make better, more impactful beer. In Part 1 of this two-part interview, Richard sits down with Averie Swanson—celebrated brewer, Master Cicerone, and founder of Keeping Together Brewery and Beverage Garden in Santa Fe, New Mexico.Averie shares her journey from Chicago to Santa Fe, detailing the triumphs and obstacle
Does Decoction Mashing Actually Do Anything?
Is decoction mashing a timeless secret to world-class lager brewing, or just an outdated, energy-draining waste of brewhouse time?As lager brewing continues its massive resurgence in craft beer, many brewers hit a wall with thin mouthfeel, poor head retention, sluggish cold fermentations, or stubborn off-flavours. While it's easy to blame the yeast, the real problem might actually be hiding ba
The Punk-Rock Side of Fermentation: Inside Carnivale Brettanomyces
What happens when you bring the world's most dedicated fermentation rebels into one room?In this special monologue episode, Richard takes the mic solo to share his recent experience at Carnivale Brettanomyces—the legendary Amsterdam festival dedicated entirely to wild, funk-forward, and alternative fermentations.Far from a typical corporate trade show, Carnivale operates with a fiercely indepe
Controlling Esters in Wit & Weizen Yeasts: Driving Citrus, Banana, and Clove
It’s official: wheat beer summer is in full swing, and sales for Hefeweizen, Witbier, and Belgian yeast strains are up a whopping 40% in 2026.But these styles require a masterfully delicate touch. In this episode, Mark and Richard tackle the "Holy Trinity" of wheat beer flavour drivers—Citrus, Banana, and Clove—and show you how to move past guesswork to orchestrate absolute balance in th
Moving Beyond POF: The Science and Control of Phenols
To celebrate the one-year anniversary of The Escarpment Labs Podcast—and to kick off Season 5—we want to thank our amazing community of over 5,000 listeners who have racked up more than 4,200 consumption hours with us over the last 44 episodes. We couldn't do this without your endless curiosity.For this milestone episode, Mark and Richard tackle a massive topic that is often completely misunde
Slow vs. Fast Crashing: The Physics of Cold Conditioning
"Crash cold, crash fast." It’s the standard operating procedure in thousands of cellars—but according to physics and biology, it might be completely wrong.In this episode, Richard is joined by Escarpment co-founder Nate Ferguson to demystify beer clarification, settling, and the highly debated mechanics of cold conditioning. Based on our high-performing May blog post, we look under the h
The Ultimate Yeast Draft 2026 (Pt. 2): Designing the Taproom Menu
The draft is over, the rosters are locked, and now it’s time to actually build the business.In Part 2 of our Ultimate Yeast Fantasy Draft, Mark and Richard take their 5-strain yeast lineups from last week and put them to work. The challenge is strict: design a competitive, 10-to-12-beer mainstay taproom menu where every single strain must be featured at least twice.Things get wildly creative as th
The Ultimate Yeast Draft 2026 (Pt. 1): Selection
If you could start a brand new brewery tomorrow with a blank slate, which yeast strains would you stake your business on?Over 90% of breweries in North America operate as small, nimble taproom models. In this environment, your yeast isn't just a fermentation agent—it's your most flexible employee. It needs to turn tanks fast, adapt to multiple styles, and deliver standout flavour profiles
The Hidden Danger of Excess FAN (And Why Hops are to Blame)
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
The Complete Guide to Quick Souring with Lactobacillus
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,
Beyond the Basics of FAN and Zinc: Yeast Nutrition Q&A
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 fo
Battle of the Pomona vs. Suava: A Hop-Headed R&D Tasting
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 y
From Farmhouse to Fermentor: The Story Behind WLP079 Suava Ale Yeast
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 “
CBC Spotlight: Inside Nine Mile Brewing (with John Leingang)
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 p
Taproom-Focused Brewing: Creativity Without Chaos (with Niko Tonks & Steve Finnie)
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 ge
Mind the Yeast: Rethinking English Strains
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 h
Dry Yeast FAQ: What Every Brewer Should Know
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 relation
Repitching Yeast (Pt 3): Consistency, Savings and Scale
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
Brewing Better Hazies: Inside Willibald’s Process (with Head Brewer Justin Clouthier)
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
Training for Gold: How Lab Evolution Builds Better Yeast with Eugene Fletcher
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 helpe
Repitching Yeast (Pt 2): The Healthy Fermentation Formula
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 Str
Hop Creep Isn't a Myth: Science, Risk, and Real Solutions with Jessica Young
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
Repitching Yeast (Pt 1): How to Start Without a Lab
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 he
Cutting Through the Noise: Fermentation Tools That Actually Work
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 Light
Brew Year's Resolutions: 5 Ways to Improve Your Fermentation
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 s
Yeastrodomus Beer Predictions for 2026
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…
Naughty and Nice: A Year of Fermentation Wins and Woes
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 lau
Troubleshooting Sulfur in Lagers
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
Troubleshooting Unexpectedly Hazy Beer: Why Your Clear Beer Clouds Up
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 the
Non-Alcoholic Beer: How to Start Safely and Actually Brew Something Drinkable
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
Mid Strength Beers: Big Flavour Without Big ABV
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
High Gravity Fermentations: Avoiding Stuck and Stalled Ferments
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 preve
Why pH Is the Most Important Measurement in a Brewery?
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
Mixed Fermentation Manifesto, Pt. 2: Microbes, Flavour & Ingredients
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 ho
Mixed Fermentation Manifesto, Pt. 1: Process and Philosophy
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 cultu
Cold and Steady: Pitch Rate, Flavour, and Fermentation at 8°C
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 brew
Think Foam Positive: How Yeast Shapes Beer Foam
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 h
Munich, Copenhagen, and the Long Journey of Lager Yeast
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,
Turbocharging Lagers: The Role of Zinc and Magnesium in Yeast Health
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 do
Arcane Lager Techniques: Decoction, Yeasting the Mash, and More
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, f
Isar Lager Under the Microscope: What 28 Breweries Taught Us
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 Ye
Them Apples: Acetaldehyde in Beer
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 practic
Lager Strain Showdown: How to Find Your Perfect Yeast
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 co
Too Dry, Too Sweet, or Just Right? Mastering Beer Attenuation
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 tr
Breathing Life into Yeast: Oxygenation Best Practices for Better Fermenation
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.Le
Pitch Perfect: Mastering Yeast Pitch Rates
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'r
Under Pressure: The Science of Pressure Fermentation
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 pro
Introducing 'The Escarpment Labs Podcast"
The Escarpment Labs Podcast is your new brew day companion. Every Tuesday, Mark and Richard go beyond the blog and dive into the details of yeast, fermentation, and all things beer science — with insights for pros and homebrewers.
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