The Escarpment Labs Podcast

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 the hosts reveal their completely contrasting brewery concepts, full tap lists, and seasonal rotations. Plus, we introduce the Food Item Sub-Draft and "Special Teams"—the three non-beer features designed to maximize taproom margins and drive foot traffic.
The Brewery Showdown:
Richard’s "Crooked Rain Brewing Co.": An indie-rock-inspired hangout running Superlager, Biergarten, Foggy, Ardennes, and House Ale. Expect an ultra-crispy Rice Lager, Nitro Stouts, Matcha Witbiers, and a literal money-printing Slushy Machine program.

Mark’s "Cereal Killer Brewing Co.": A darkly funny, true-crime-themed powerhouse running Hydra, Premium Pils, English II, Weizen I, and Pomona. Featuring high-attenuation East Coast Hazies, a "Kaczynski Kolsch," nitro porters, and a summer backyard Mini Putt course.

Who designed the ultimate taproom experience? Listen to the breakdowns, check out the menus, and then head to our social media to cast your official vote!

Featured in this Episode:
Explore all the strains mentioned here at escarpmentlabs.com
Going to Carnivale Brettanomyces this week? We hope to see you there! Join us on June 19th at 10AM for "The Spice Will Flow: Tasting and Origin of Phenolic Off-Flavours" where Richard will take you past the POF +/- binary.

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 without creating absolute chaos in the cellar.
In Part 1 of this special two-part episode, Mark and Richard go head-to-head in a classic, high-stakes Snake Draft to build their ultimate liquid yeast rosters. The rules are strict: each host can only pick one strain per category, and they have to justify exactly how that strain will keep a tap list full, versatile, and profitable.
The Draft Categories & Results:
Round 1: Exclusives & New Tech (Richard strikes first with Superlager, Mark counters with Hydra)

Round 2: The Lager Board (Mark secures Premium Pils, Richard locks down Biergarten Lager)

Round 3: Classic Ales & Neutrals (A battle of the titans: Foggy London Ale vs. English Ale II)

Round 4: Specialty & Wild Ales (Ardennes goes up against Weizen I)

Round 5: The Dry Yeast Backup (Choosing the ultimate safety net between Pomona and House Ale)

Who drafted the superior starting lineup? Listen in, look at the draft board, and then head over to our social media to cast your vote. Next week, our hosts will take these drafted strains and actually build out their competitive opening taproom menus!

Featured in this Episode:
Visit our Instagram to view and build your own line-up! Let us know your selections in the comments.
Want to learn more about the strains we've selected? Visit escarpmentlabs.com

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.

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.

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.