The Escarpment Labs Podcast

Escarpment Labs

Welcome to The Escarpment Labs Podcast— a weekly podcast that brings you deeper 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. Whether you're a homebrewer looking to level up or a professional chasing consistency and flavour precision, this show has something for every fermentation nerd. New episodes every Tuesday!

  1. 2d ago

    Low-ABV IPAs Don't Have to Lack Body with Sean from Aslin Beer Company

    Low-ABV IPAs are notoriously difficult to pull off. Strip away the malt and alcohol, and you usually end up with a thin, hop-water mess. Building legitimate palate weight in a 4% or 4.5% session beer requires a complete rethinking of grist design, yeast selection, and body-enhancing brewing tools. In this episode, Richard sits down with Sean Gorzynski, Head Brewer at Aslin Beer Company, Virginia Beach. Drawing from his brewing experience at Lagunitas and Troegs to his current work at Aslin, Sean walks through a recent MBAA conference collaboration beer (the aptly named, "Conference Beer 1.5") designed specifically to conquer the low-ABV thinness trap. In this episode, we break down: The Low-ABV Grist Strategy: Using 24% flaked oats alongside chit malt and pilsner malt to construct a heavy protein foundation.Boosting Viscosity: How adding ISY Enhance (an inactivated yeast product) in the whirlpool at 80g/bbl transforms small beer mouthfeel.Fermentation & Hop Synergy: Free-rising Pomona yeast to 70ºF to unlock intense pineapple, tropical, and stone fruit esters alongside Southern Hemisphere hops.From 4% to DIPA: How Sean harvested the same Pomona pitch for a heavy-hitting Hazy Double IPA paired with paw paw and vanilla custard flavour additions. Featured in this Episode: To learn more about LalBrew Pomona, our dry yeast collaboration with Lallemand Brewing, visit escarpmentlabs.com/products/lalbrew-pomona.Explore the body-enhancing capabilities of ISY Enhance at escarpmentlabs.com/products/abv-isy-enhance.

  2. Nov 3

    Oats and Mash Temp Aren't the Only Ways to Build Body

    When a beer tastes thin or lacks body, brewers usually tweak their mash temperature or pile on flaked oats. But are you ignoring the biological driver of beer viscosity sitting right inside your fermenter? Glycerol is the most abundant fermentation byproduct in beer after water, ethanol, and carbon dioxide. It provides natural viscosity, roundness, and palate weight—softening alcohol warmth and smoothing out aggressive hop bite. But glycerol production isn't random; it's a hardcoded survival mechanism dictated by yeast genetics and fermentation stress. In this episode, Mark and Richard open up the lab vault to share findings from a 46-strain screening and a dedicated 12ºC cold-fermentation lager trial. In this episode, we break down: The Glycerol Hierarchy: Why bone-dry Saisons (Farmstand Saison) and robust Kveiks (Hornindal) naturally produce the highest glycerol levels to compensate for low residual sugars or high-gravity stress. The Hazy IPA Illusion: Why Foggy London actually produces less glycerol than Vermont Ale, relying on unfermented sugars for sweetness rather than true biological viscosity. The Lager Divide: How bottom-fermenting strains diverge into distinct textural tiers—from ultra-crisp baselines (3470, Mexican Lager) to plush, velvety options (Copenhagen Lager, Staffelberg). 4 Cellar Levers for Body: How original gravity, pitch rate, temperature, and FAN levels can be tuned to actively push glycerol synthesis higher or lower. Featured in this Episode: Check out our Knowledge Base article, "Glycerol Production in Beer Yeasts".Review episode S06E04, "Stop Treating Lager Yeast Like It's Always Neutral", or read our blog post, "18 Lager Yeasts Under the Microscope: What Our Latest Trial Taught Us About Flavour and Performance".

  3. Oct 27

    Stop Treating Lager Yeast Like It's Always Neutral!

    Is 34/70 really the end-all-be-all of lager brewing, or are you leaving distinct flavour profiles on the table? While ale cellars enjoy an endless playground of expressive strains, lager brewing has spent decades anchored to a near-monoculture. But as craft lagers evolve, brewers are actively seeking new ways to differentiate their pilsners, helles, and dark lagers. In this episode, Mark and Richard open up the lab vault to share findings from a comprehensive University of Guelph trial comparing 18 distinct lager yeasts—tracking fermentation kinetics, sugar attenuation, and aroma compound profiles via GC headspace analysis under standardized 12ºC conditions. In this episode, we break down: Kinetics vs. Flavour: Why most Frohberg-type strains show remarkably similar gravity and pH curves, yet produce drastically different flavor profiles. The 3 Flavour Clusters: How GC analysis categorized strains into Neutral (blank canvas), Expressive (orchard fruit & subtle esters), and Saaz-type Outliers. The Ultra-Attenuator: Why Superlager reached 86.5% attenuation, making it ideal for bone-dry West Coast Pilsners or Mexican Lagers. Surprise Standouts & Lab Mistakes: The story behind Premium Pils (a fast-fermenting S. cerevisiae "lager" yeast)—plus why Richard takes full personal responsibility for accidentally dropping Biergarten Lager from the trial! Featured in this Episode: For any of the lager (or ale strains, in the case of Premium Pils!), you can check out our Lager Collection.Read the full trial data and blog post, "Under the Microscope: Comparison of 18 Lager Yeasts" on our website.

  4. Oct 20

    Busted or Confirmed? Putting 5 Classic Brewing Myths to the Test

    Are the "golden rules" in your brewhouse actually rooted in science, or are they just leftover dogma from 40 years ago? Many traditional brewing guidelines were completely true back when malts were less modified, yeast handling was imprecise, and hop processing was in its infancy. But thanks to modern maltsters, hop breeders, and yeast scientists, many of those old rules no longer apply. In this special Mythbusters-inspired episode, Mark and Richard turn off the Yeast Lightning Round timer and take the time to bust common brewing myths once and for all. We tackle: Myth 1: Three Hop Additions: Do you really need early, middle, and late kettle additions for optimal hop aroma? Myth 2: Pressure Fermentation: Is pressure fermentation an absolute requirement for clean homebrews and lagers? Myth 3: Hot Side Aeration (HSA): Is HSA still a threat with modern malts and brewhouse equipment, or an overblown fear? Myth 4: Complicated Recipes: Why simple grist profiles often outperform complex 10-grain bills. Myth 5: Yeast Versatility & Tradition: Can modern, non-traditional yeast strains deliver authentic classic beer styles? Bonus Rapid Fire: Dry vs. liquid yeast, the Carafoam necessity myth, and whether hop quality trumps varietal name!

  5. Oct 14

    CPG Lessons for Craft Breweries: Non-Alcoholic, Functional Beverages, and Brand Extensions with Birdway CPG

    How can breweries leverage their fermentation expertise, equipment, and brand loyalty to expand beyond beer without losing their core identity? The craft beverage landscape is evolving fast, and more breweries are becoming "CPG curious." Whether exploring non-alcoholic options, functional pre/pro/postbiotic drinks, energy beverages, or protein trends, moving into new categories brings real operational and brand challenges. In this episode, Richard sits down with Sara Heitmann (Brand Marketing & Strategy) and Dan Beaudoin (Product Development & Food Manufacturing, ex-AB InBev) from Birdway CPG. Together, they break down what craft breweries can learn from the wider consumer packaged goods world, examining case studies of non-beer fermentation ventures, product expansion pitfalls, and how brewery skillsets naturally translate into broader food and beverage innovation. In this episode, we cover: What to Brew (and What to Avoid): Evaluating brand extensions—from waters and functional pre/postbiotics to energy drinks and "protein-maxxing." Translating Brewer Skills: Why experience in mass-scaling, fluid handling, and sanitary cellar operations makes brewers prime innovators in food tech (including alternative seafood and beyond!). Product Development SOPs: Starting small, running customer-facing pilot tests, and embedding strict food safety protocols into non-beer innovation. Spotting Trends Early: How to track broader F&B movements using industry resources like Snaxshot and Natural Products Expo West. Featured in this Episode: Learn more about Birdway CPG at birdwaycpg.com

  6. Oct 6

    What’s in Your Yeast Nutrient? What 16 Breweries Taught Us About Wort Nutrition

    Are your yeast nutrients giving your fermentation precision support, or are they overloading your kettle with heavy metals and unpredictable mineral shifts? Many commercial worts are naturally deficient in zinc (0.15 ppm) in competing nutrients triggers Fenton reactions, driving premature lipid oxidation and cardboard off-flavours in packaged beer. Electrolyte & FAN Balance: Delivering vital cofactors like potassium and magnesium without triggering drastic, unwanted water chemistry shifts or lowering free amino nitrogen. The Future of Precision Nutrition: Where yeast nutrition research is heading next—from amino acid profiling to custom wort management. Featured in this Episode: Check out our newest blog, "What's In Your Nutrient? What 16 Breweries Taught Us About Wort Nutrition".⚡ Need bulk nutrition in the brewhouse? We’re excited to introduce the new 20kg bulk size for ⁠Yeast Lightning⁠! It’s the perfect option for larger production facilities or breweries looking to unlock a major bulk discount on their essential yeast nutrition.

  7. Sep 22

    Yeast Capacitance: Real-Time Viable Cell Measurement with Aber Instruments & Equals Brewing

    Why do yeast pitch rates vary so drastically between brewing shifts, even when everyone is using the same hemocytometer? Manual microscopic cell counts are standard practice, but they take time, carry operator bias, and can fall short when slurry densities change across strains. If you've ever faced stalled fermentations or batch-to-batch flavour shifts, inconsistent pitching volume might be the hidden culprit. In this episode, Mark and Richard are joined by Nick Brown (Brewing Sales Specialist at Aber Instruments) and Matt Cummings (Brewmaster at Equals Brewing) to explore capacitance technology — a real-time method for measuring viable yeast biomass directly in the line or tank. We cover: The Limits of the Scope: Where manual cell counts, slurry weight, and optical density fall short in a fast-paced production cellar. The Science of Cell Capacitance: How live yeast cells with intact membranes act like tiny rechargeable batteries under a radio-frequency field, and why trub, dead cells, and hop debris are completely ignored. Real-World Production at Equals Brewing: How switching from manual sampling to automated, real-time dosing saved labour and tightened fermentation timelines. SOPs for Success: Best practices for multi-strain handling, sensor calibration, and proactive yeast health monitoring. Featured in this Episode: Aber Instruments — Including products for cell counting, pitching, and cropping. For a more manual approach, check out our FREE Cell Counting Guide. To download our comprehensive Yeast Management & Repitching Guide, click here.

  8. Sep 15

    Mastering Diacetyl: Yeast Nutrition, ALDC, and the Forced Diacetyl Test

    Why does a beer taste squeaky clean at final gravity, only to turn into a slick, buttery mess three weeks after it hits the can? Diacetyl and its sneaky, odourless precursor (alpha-acetolactate) remain every brewer’s absolute worst quality control nightmare—especially during peak production season when cellar turns are tight. While dropping ALDC enzyme into the fermenter has become standard practice, relying on it as a silver bullet without fixing underlying yeast nutrition can leave your beer vulnerable to hop creep and post-packaging spikes. In this episode, Mark and Richard break down the complete cellular biochemistry of diacetyl prevention, ALDC limitations, and cellar-tested QC checks. We explore: The Precursor Trap: How alpha-acetolactate hides in clean-tasting beer and oxidizes into buttery diacetyl after packaging. Yeast Nutrition as Defence: Why Free Amino Nitrogen (FAN), zinc, and magnesium suppress precursor formation at the source. The Limits of ALDC: How hop creep, bacterial spoilers, and low pH can overwhelm your enzyme insurance policy. The Forced Diacetyl Test: A step-by-step walkthrough for executing a foolproof heat-forced sensory test—and why boiling your sample creates dangerous false negatives! Featured in this Episode: Learn more about ALDC from Escarpment Labs here.For more information about Diacetyl, you can check out our blog posts "The Forced Diacetyl Test" & "5 Off Flavours Caused by Beer Yeast (And How to Prevent Them)", and our Knowledge Base "Troubleshooting Diacetyl in Beer".

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About

Welcome to The Escarpment Labs Podcast— a weekly podcast that brings you deeper 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. Whether you're a homebrewer looking to level up or a professional chasing consistency and flavour precision, this show has something for every fermentation nerd. New episodes every Tuesday!

Information

  • Creator
    Escarpment Labs
  • Years Active
    2025 - 2026
  • Episodes
    59
  • Rating
    Explicit
  • Copyright
    © Escarpment Labs
  • Show Website
    The Escarpment Labs Podcast

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