Podcasts about escarpment labs

Yeast is arguably the most important ingredient in beer, and it's usually the least recognized, so we brought in the experts to chat about it. Richard and Nate, Co-Founders of Ontario's premier yeast establishment, Escarpment Labs, joined Cee and Nate to get hyper nerdy about yeast and what it exactly is, how yeast is created and how it interacts with the other ingredients in beer, how they came up with their Pink Boots yeast strain, how yeast helps retain haze, how they create a bank of yeast, how non-alcoholic yeast works, their merger with Le Labo in Quebec and the differentiation between the two companies, how they work with Lallemand yeast, why Canadian breweries should use Canadian yeast, how to make Vegemite with yeast, and why breweries should buy professional yeast for their beers. They got into some great beers using their products - Fairweather x BAOS Podcast Purish Kiwi Common,  Royal City x Escarpment Labs Luminance Double IPA, Royal City Mark It Zero Non-Alcoholic IPA, and Great Lakes Electric Spritz Hard Seltzer. This was fascinating - cheers! BAOS Podcast Subscribe to the podcast on YouTube | Website | Theme tune: Cee - BrewHeads

Kitchener, ON is a tight-knit brewing scene, and one man has been a pillar of the community for around a decade now. Rob Hern launched Short Finger Brewing in 2019 after running a successful home brew shop out of the same space, and he jumped back on the pod after two years to catch Cee and Nate up. They touched on his love for his "bastard Gueuze", why he transitioned from a home brew shop to a brewery, his connection with Bebo from Third Moon, how he curates his taproom lineup, the full story behind Pulp (his legendary collab with the now-defunct Barncat Artisan Ales) and successful launch event, his Eisbock collab with the also now-defunct Half Hours On Earth, his relationship with Arabella Park, the story behind their flagship Lando, and they also talked about the Short Finger x BAOS collab for the BAOS 10th Anniversary this spring. They got into five killer beers - Lil' Sippy mixed fermentation session saison collab with Escarpment Labs, True Believer Pale Ale, Existential Risk golden sour aged in peach brandy barrels, Fresh Hell Helles Lager, and Lando (AI) variant, their neutral oak blended barrel-aged farmhouse "bastard" Gueuze. This was fantastic - cheers! BAOS Podcast Subscribe to the podcast on YouTube | Website | Theme tune: Cee - BrewHeads

Här kommer sista avsnittet från vår resa till Hornindal. Richard Preiss är en av grundarna till det kanadensiska jästföretaget Escarpment Labs, och vi frpgar ut honom kring allt möjligt jästrelaterat. Häng med! (Foto till avsnittsbild av Bård Romar) Våra recept finns att hitta på hembryggninghalleluja.wordpress.com, och om du vill nå oss kan du göra det på hembryggning.halleluja@gmail.com eller på @hembryggninghalleluja på Instagram. Du kan också stötta oss på Patreon här (tack på förhand): ⁠⁠⁠⁠⁠⁠patreon.com/hembryggninghalleluja

Ben welcomes guest co-host Christ Schryer to chat with Richard Preiss, cofounder of Escarpment Labs, to talk about harvesting yeast from a wasp's guts, ice machine drains, and their merger with Le Labo Solutions Brassicole to become Canada's Big Yeast. Plus fun facts about Wayne Gretzky, how to make your taproom more profitable, and why lambic romanticism has faded and nobody is using their stupid coolships any more. 

Richard Preiss from Escarpment Labs returns to the lab to discuss traditional methods for breeding yeast and the pivotal role it plays in developing new yeast strains. The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | READ MORE | Techniques To Develop Innovative New Yeasts What's in a Strain? How Escarpment Labs Makes New Strains Developing New Yeasts for IPA Production via Targeted Yeast Breeding and Adaptive Laboratory Evolution 

That's not a real Saison@YazooBrew @barriquebrewing @BrasserieDupont @oecbrewing @HawRiverAles @HVBrewery #saison #saisonbeer #beer #tribute #podcast #radioshow Co hosts : Good ol Boy Dave, Rev Mark, Good ol Boy Mike, Good ol Boy Barger, Good ol Boy Kendall, Good ol Boy, Sparky, Good ol Boy Tim, and Good ol Gal Julieanna SUDS  Episode – One of our co-hosts passed away about a year ago and we decided to host a episode in tribute to Good ol Boy Caperton. We still really miss him and drinking beer with him. He was fanatical about Saison style beers and was very polarized about his feedback. Brewers feared his wrath if they ventured too far off his declarative boundaries of a true Saison. Some of these we got to enjoy with Caperton before he passed away and others we wish we could have shared with him.  We taste and rate the following beer from 1-5: Rev Mark -  Birthday Saison ale – brewed with Pilsner, Vienna, and Rye malts from Riverbend Malting, special yeast from Escarpment Labs, and dry-hopped with New Zealand Hops.  5.5% ABV.  Yazoo Brewing Company, Nashville, TN in collaboration with Perennial Artisan Ales, St. Louis MO.  SUDS-4Good ol' Boy Sparky – Petite Sipper sour table saison – refermented with Tennessee grown watermelons, including the rind. 3% ABV.  Barrique Brewing and Blending Nashville, TN  SUDS-5Good ol' Boy Kendall – Saison Dupont- 6.5% ABV – Brasserie Dupont- Tourpes, Wallonie Belgium.  SUDS-5Good ol' Boy Tim – Saison – brewed with Belgian Pilsner, Vienna malt, unmarked wheat and rolled oats from Thrall family malt Windsor, CT.  5.5% ABV OEC (Ordinem Ecentrici Coctores) Brewing, Oxford, CT  SUDS-4Good ol' Boy Mike – Saison De Bois – single cask 1, batch 5.  5.25 ABV.  Yazoo Brewing Company Nashville, TN  SUDS-5Good ol' Boy Dave – Funk the Flying Tiger – tart saison brewed with trifoliate oranges. 6.2% ABV  Haw River farmhouse ales Saxapahaw, NC  SUDS-4Good ol' Gal Julieanna – Mirrorshield – sour IPA with raw wheat, malted oats, milk sugar, lychee, chamomile, and lavender.  7% ABV  Hudson Valley Brewery Beacon, NY  SUDS-4 info@sipssudsandsmokes.com X- @sipssudssmokes IG/FB - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple & Google Podcasts, Spotify, Podbean, and nearly anywhere you can find a podcast.Kendall is trying to catch some wild yeast on the back forty for his Saison. His blog is at:www.beermakesthree.com Check out Good ol Boy Dave on 60 Second Reviewshttps://www.instagram.com/goodoleboydave/All advertising revenue from this episode will be donated in memory of David Caperton and Courtney Knight to Tennessee State Parks. You can also donate at https://reserve.tnstateparks.com/donate   Enjoying that cool new Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here:https://amzn.to/2XblorcThe easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” Credits:TITLE: Flapperjack  / Maxwell SwingPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)COURTESY OF: AudioSparx TITLE: Back RoadsPERFORMED BY: Woods & WhiteheadCOMPOSED BY: Terry WhiteheadPUBLISHED BY: Terry Whitehead

That's not a real Saison @YazooBrew @barriquebrewing @BrasserieDupont @oecbrewing @HawRiverAles @HVBrewery #saison #saisonbeer #beer #tribute #podcast #radioshow Co hosts : Good ol Boy Dave, Rev Mark, Good ol Boy Mike, Good ol Boy Barger, Good ol Boy Kendall, Good ol Boy, Sparky, Good ol Boy Tim, and Good ol Gal Julieanna SUDS  Episode – One of our co-hosts passed away about a year ago and we decided to host a episode in tribute to Good ol Boy Caperton. We still really miss him and drinking beer with him. He was fanatical about Saison style beers and was very polarized about his feedback. Brewers feared his wrath if they ventured too far off his declarative boundaries of a true Saison. Some of these we got to enjoy with Caperton before he passed away and others we wish we could have shared with him.  We taste and rate the following beer from 1-5:   Rev Mark -  Birthday Saison ale – brewed with Pilsner, Vienna, and Rye malts from Riverbend Malting, special yeast from Escarpment Labs, and dry-hopped with New Zealand Hops.  5.5% ABV.  Yazoo Brewing Company, Nashville, TN in collaboration with Perennial Artisan Ales, St. Louis MO.  SUDS-4 Good ol' Boy Sparky – Petite Sipper sour table saison – refermented with Tennessee grown watermelons, including the rind. 3% ABV.  Barrique Brewing and Blending Nashville, TN  SUDS-5 Good ol' Boy Kendall – Saison Dupont- 6.5% ABV – Brasserie Dupont- Tourpes, Wallonie Belgium.  SUDS-5 Good ol' Boy Tim – Saison – brewed with Belgian Pilsner, Vienna malt, unmarked wheat and rolled oats from Thrall family malt Windsor, CT.  5.5% ABV OEC (Ordinem Ecentrici Coctores) Brewing, Oxford, CT  SUDS-4 Good ol' Boy Mike – Saison De Bois – single cask 1, batch 5.  5.25 ABV.  Yazoo Brewing Company Nashville, TN  SUDS-5 Good ol' Boy Dave – Funk the Flying Tiger – tart saison brewed with trifoliate oranges. 6.2% ABV  Haw River farmhouse ales Saxapahaw, NC  SUDS-4 Good ol' Gal Julieanna – Mirrorshield – sour IPA with raw wheat, malted oats, milk sugar, lychee, chamomile, and lavender.  7% ABV  Hudson Valley Brewery Beacon, NY  SUDS-4   info@sipssudsandsmokes.com X- @sipssudssmokes IG/FB - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple & Google Podcasts, Spotify, Podbean, and nearly anywhere you can find a podcast. Kendall is trying to catch some wild yeast on the back forty for his Saison. His blog is at: www.beermakesthree.com   Check out Good ol Boy Dave on 60 Second Reviews https://www.instagram.com/goodoleboydave/ Enjoying that cool new Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here: https://amzn.to/2Xblorc The easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes”  Credits: TITLE: Maxwell Swing PERFORMED BY: Texas Gypsies COMPOSED BY: Steven R Curry (BMI) PUBLISHED BY: Alliance AudioSparx (BMI) COURTESY OF: AudioSparx   TITLE: Flapperjack PERFORMED BY: Texas Gypsies COMPOSED BY: Steven R Curry (BMI) PUBLISHED BY: Alliance AudioSparx (BMI) COURTESY OF: AudioSparx   TITLE: Back Roads PERFORMED BY: Woods & Whitehead COMPOSED BY: Terry Whitehead PUBLISHED BY: Terry Whitehead COURTESY OF: Terry Whitehead Post production services : Pro Podcast Solutions Advertising sales: Contact us directly Content hosting services:  Earshot, Radio4All, PodBean

The fourth week of Link Up's Series 6 brings us finally to Quebec with one of our fave breweries in La Belle Province, Noctem! Brian Pierce joins Tiff and Cee to chat about how their neighbourhood's demographics and diversity contribute to the vibe of their taproom, why they prefer to work with local non-profits to directly impact their community, and the importance of trying something new to bring in new blood. We cracked their Nano Hydra IPA, brewed with Hydra yeast from Escarpment Labs along with Strata and Citra hops for a light, flavourful and crushable 2.6% IPA. Cheers!   About the Link Up season: We're back with a brand new season of BAOS Podcast, and this one is something very special and very close to us. We'll be focusing this entire season on Link Up, a non-profit started by the good folks behind Microbrasserie 5e Baron in Aylmer, QC and Tiffany and Cee here at BAOS and High Season Co. Our aim with this program is to help BIPOC from underrepresented communities learn about and enter the craft beer industry in essentially any area they wish - from a brewing apprentice to taking the Cicerone course for front-of-house opportunities, from hop farming to the yeast lab, from beer media to design and photography, we're here to help diversify an industry that is in dire need of it. Link Up Apply for the program via their website | Instagram | Twitter | Facebook BAOS Podcast Subscribe to the podcast on YouTube | Website | Theme tune: Cee - BrewHeads

Jonah Greenburg-Shinder, Head of Food Fermentation and Business Development at Escarpment Labs, joins Cade in the lab to chat about his work on using koji rice to turn brewery waste into usable shoyu (soy sauce) and yeast garum, vegan fish sauce alternative. The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Read More | Make Your Own Koji - Escarpment Labs Using Koji To Transform Brewery Waste Into Seasonings

Tony caught up with Richard Preiss and Joseph Brown from Escarpment Labs - fresh off of their Quality Control course in July - to talk all things yeast and fermentation. Special thanks to our friends at North Brewing for letting us crash the super awesome taproom on Portland Street to record the episode.Find Escarpment Labs on instagram here. Make sure to follow for updates on all things fermentation!Our amazing sponsor is Bishop's Cellar! They're so awesome! Spend your beer money there! Shop online and get FREE shipping to anywhere in NS if you spend over $150, or get flat rate shipping of $10 within HRM and $20 everywhere else (minimum spend may apply, rates may change)!SIGN UP FOR THE NEWSLETTERS SO YOU DON'T MISS OUT ON TASTY INFO!!!Keep tabs on their social media pages for updated web order info, changing store hours, and pickup/delivery availability.Find out what's in store, on tap, and shop online!Make sure to subscribe on iTunes and Spotify, and rate and review to help other people find us!We can always be found here:​TwitterInstagramFacebookClip and Share your favourite moments from the podcast using ReCast!Want to help support the 902 BrewCast? You can donate here [NOTE: This is in USD]. Your ears are all we ask for, but we appreciate your support towards helping improve the podcast and keeping it running! Thanks

2022 Unity Brew brewed at Medicine Hat Brew Co, a Dry Hopped Lager using Krispy yeast from Escarpment Labs.  Available October 14 at the start of Alberta Beer Week.  Thank you to our other sponsors: Alberta Barley Rahr/BSG Canada Malting Red Shed Malt Origin Malt Hogarth Malt Hops Connect Canada Summit Labels Vessel Packaging Kegshare Connect Logistics Evans Hunt   Brad Goddard, Director of Government Relations at Big Rock Brewery discusses some significant changes AGLC made to handbooks in July 2022.  AGLC has made some updates to their handbooks.   Liqour Licensee Handbook: https://aglc.ca/sites/aglc.ca/files/2022-07/22-07-28_LH-Handbook.pdf 7.6.2 Exclusivity Agreement (“EA”) means a document establishing the terms and conditions under which a licensee agrees to the exclusive use of an agency's or supplier's products during a specified event or at a specified venue. Exclusive use means only the agency's or supplier's products, as approved by AGLC, will be used for that product type during the event or at the venue. (Amended Jul 2022)   Liquor Agency Handbook: https://aglc.ca/sites/aglc.ca/files/2022-07/22-07-28_LA-Handbook.pdf 3.16.2 The following product sample amounts are allowed free of AGLC's markup: a) four - 750 ml or three - 1,140 ml bottles of spirits; b) eight - 750 ml or six - 1,000 ml bottles of wine; c) 36 - 355 ml or 18 – 750 ml containers of beer, refreshment beverages, or ciders (or total volume less than or equal to these sizes); and (Amended Jul 2022) d) one keg of beer.   Effective immediately, a number of changes to the Advertising and Product Promotion sections of the LAH, LLH, LMH and RLSH have been implemented. These changes include:   -providing licensees with more brand‐related educational experiences to aid in providing customer‐centered experiences and increased knowledge of products and brands; LH Handbook 8.2.4 and LA Handbook 5.2.4 -eliminating the term “buy/sell agreements” and replacing it with “promotional agreements”; LH Handbook 8.3.1 8.3.2 and LA Handbook 5.3 -amending online promotion restrictions to permit stakeholders to better connect with customers; LH Handbook 8.1.6 (links to GLCR Section 85) -broadening the list of non‐essential items that may be provided to licensed premises; LH Handbook 8.2.6 ii, iii, iv and v and LA Handbook 5.2.6 -allowing for more flexibility with direct support from agencies for live entertainment; LA Handbook 5.2.9  -increasing the ticket price limit as the cost of tickets for some live events has increased beyond the current price maximum; LA Handbook 5.8.2 -increasing the maximum wholesale cost of clothing items worn by staff during promotions to $100; LA Handbook 5.8.3 and -increasing the on‐pack value from 15% to 20%. LA Handbook 5.9.2 iii

There's an episode of The Simpsons, notes co-host Don Tse, where an alien says to pronounce its name correctly, it would have to pull out your tongue.  "I think Kveik is like that," says Tse on saying the yeast strain out loud.  The Norwegian farmhouse yeast seems to be everywhere these days after decades in obscurity from the larger world. Brewers of all sizes have embraced Kveik and all its strains to create ales and lagers of note and to embrace its hearty nature that results in fast fermentation times.On the third episode of the All About Beer Podcast Tse and co-host Em Sauter welcome two guests who have spent time mattping, examining, and brewing with Kveik. Lily Schulz is the head brewer at Right Proper Brewing in Washington, D.C. and Richard Priess is the director of Escarpment Labs and together they break down all there is to know and experience about this remarkable yeast. This Episode is Sponsored by:Athletic Brewing CompanyAthletic Brewing Company's award-winning, craft, non-alcoholic beers are fit for all times. Down time, work time, game time, even gym time. Pick a time and grab an Athletic, because it's about time you could enjoy a great-tasting brew, any time you want. Even right now. Head to athleticbrewing.com and get some fresh brews delivered. New customers can even get 20% off with code AllAboutBeer20 and free shipping on two 6-packs or more.For original articles or to read the vast archives or to check out All About Beer.  follow us on Twitter @allaboutbeer and Instagram @allaboutbeer. Support Journalism by visiting our Patreon Page. Hosts: Em Sauter and Don Tse Guests: Lily Schulz and Richard Priess Sponsors: Athletic Brewing Co. Tags: Kveik, Yeast, Lager, Brewing, History The following music was used for this media project:Music: Awesome Call by Kevin MacLeodFree download: https://filmmusic.io/song/3399-awesome-callLicense (CC BY 4.0): https://filmmusic.io/standard-licenseArtist website: https://incompetech.com

The Brew is Out There! Whether for the pursuit of better health or just something to drink between beers, Non-Alcohol or Low Alcohol beer is growing rapidly across the world. Until recently the answer to "hey, can I homebrew a NA beer" has been "not really!". We're sitting down with Richard Preiss of Escarpment Labs to discuss their new NAY yeast strain and how you can safely make an NA beer at home! Links Escarpment Labs NAY Yeast Info: https://escarpmentlabs.com/collections/all/products/nay-non-alcoholic Escarpment Labs Non-Alcoholic Brewing Instructions: https://escarpmentlabs.com/blogs/resources/approaches-to-non-alcoholic-b... AHA February Membership Offer - Code "CLEAN" - https://homebrewersassociation.org/experimental This episode is brought to you by: American Homebrewers Association Brewing America Mangrove Jacks Don't forget to subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it - talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalBrew), Twitter (@ExpBrewing) or Instagram (ExperimentalBrewing). Don't forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing This episode can be downloaded directly at https://www.experimentalbrew.com/sites/d... Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss

The Brew is Out There! Whether for the pursuit of better health or just something to drink between beers, Non-Alcohol or Low Alcohol beer is growing rapidly across the world. Until recently the answer to "hey, can I homebrew a NA beer" has been "not really!". We're sitting down with Richard Preiss of Escarpment Labs to discuss their new NAY yeast strain and how you can safely make an NA beer at home! Links Escarpment Labs NAY Yeast Info: https://escarpmentlabs.com/collections/all/products/nay-non-alcoholic Escarpment Labs Non-Alcoholic Brewing Instructions: https://escarpmentlabs.com/blogs/resources/approaches-to-non-alcoholic-b... AHA February Membership Offer - Code "CLEAN" - https://homebrewersassociation.org/experimental This episode is brought to you by: American Homebrewers Association Brewing America Mangrove Jacks Don't forget to subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it - talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalBrew), Twitter (@ExpBrewing) or Instagram (ExperimentalBrewing). Don't forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing This episode can be downloaded directly at http://www.podtrac.com/pts/redirect.mp3/www.experimentalbrew.com/sites/d... Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss

Tony confessed to doing dry January, so he Kyle sat down to record remotely (THANKS COVID) and try some non-alcoholic options from around the region. Yes, you read that correctly.Escarpment Labs blog on NA fermentationAvailable bevvies from this episode:Propeller NA LagerBulwark Non-Alcoholic CiderLibra Non-Alcoholic PilsnerLibra Non-Alcoholic Hazy IPA Check out the DrinkLibra.ca!Benjamin Bridge Piquette ZeroOur amazing sponsor is Bishop's Cellar! They're so awesome! Spend your beer money there! Shop online and get FREE shipping to anywhere in NS if you spend over $150, or get flat rate shipping of $5 within HRM and $15 everywhere else (minimum spend may apply)! Stock up for the cold days ahead!SIGN UP FOR THE NEWSLETTERS SO YOU DON'T MISS OUT ON TASTY INFO!!!Keep tabs on their social media pages for updated web order info, changing store hours, and pickup/delivery availability.Find out what's in store, on tap, and shop online!Sign up for the Behind the Taps Newsletter!Make sure to subscribe on iTunes and Spotify, and rate and review to help other people find us!We can always be found here:​TwitterInstagramFacebookClip and Share your favourite moments from the podcast using ReCast!Want to help support the 902 BrewCast? You can donate here [NOTE: This is in USD]. Your ears are all we ask for, but we appreciate your support towards helping improve the podcast and keeping it running! Thanks!

Cade welcomes Richard Preiss from Escarpment Labs into the lab this week to discuss his work on the impact different fermentations temperatures have when using various strains of kveik. The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Read More | Kveik brewing yeasts demonstrate wide flexibility in beer fermentation temperature and flavour metabolite production and exhibit enhanced trehalose accumulation Imperial Yeast A43 Loki Fermentation Temperature xBmt Imperial yeast A44 Kveiking Fermentation Temperature xBmt

Buzzsprout Affiliate Link: https://www.buzzsprout.com/?referrer_id=891796​Connect with guest Eugene Fletcher via Twitter: @eufletchTimestamps​00:00 - Introduction00:49 - Segment 1: Search & Romance (Short Story)09:33 - Segment 2: The Origin of "Breaking The Ice" (Metaphor History)19:15 - Segment 3: Academia Vs. Industry (Communication Topic)29:17 - Segment 4: Talk With Eugene Fletcher (Guest Interview)DescriptionI dive into the not-so-frigid origins to the networking expression “Breaking The Ice”. I discuss the differences in attidudes and communication between Academia vs. Industry. I talk with the multi-talented phenom Eugene Fletcher (PhD), an R&D Lead at Escarpment Labs, about transitioning into the private sector and his experience in the two worlds. Check out the transcript here: https://www.kjbmercurio.com/episode/029.Buzzsprout - Let's get your podcast launched! Start for FREEDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show

IPA rules the roost of the Craft Beer world and in this episode, we're exploring a variation of of the fundamental Double IPA - Pliny For President and then talking with Graciany about his Triple IPA and just how long it lived in cold storage. Come taste the hops! Episode Links: BYO Bootcamp: https://byo.com/product/homebrew-experiments-online-boot-camp-with-drew-... Side Lot & Hersey's - https://sacramento.cbslocal.com/2020/12/22/hersheys-side-lot-brewery-mil... Sonata Beer Labs carrying Escarpment Labs in the US - https://www.sonatabeerlabs.com/ Drewrys - https://en.wikipedia.org/wiki/Drewrys Tilt (Drew's new Toy) - https://tilthydrometer.com/ What are your Resolutions? - https://www.experimentalbrew.com/2021resolutions Graciany's Triple IPA - https://www.experimentalbrew.com/recipes/gracianys-triple-ipa Nerd of the Rings - https://www.youtube.com/channel/UCW0gH2G-cMKAEjEkI4YhnPA Escape to the Chateau (HGTV - Channel 4 in the UK) - https://www.hgtv.com/shows/escape-to-the-chateau-hgtv/episodes World Central Kitchen - https://wck.org/ Patreon Remember even a buck is good for charity: http://www.patreon.com/experimentalbrewing Episode Contents: 00:00:00 Opening & Our Sponsors 00:02:53 Announcements & Feedback 00:11:06 The Pub 00:31:00 The Library 00:44:00 The Brewery 00:51:40 The Lounge - Radiant Beer Co 01:43:50 Q&A 01:51:02 Quick Tip & Something Other Than Beer This episode is brought to you by: American Homebrewers Association BrewCraft USA Brewing America Craftmeister Jaded Brewing Mecca Grade Estate Malt Wyeast Labs YCH Hops Interested in helping Denny and Drew with the IGOR program (aka help us run experiments!) - contact them at igor@experimentalbrew.com. We want more Citizen Science! In the meanwhile, subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it - talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalHomebrewing) or Twitter (@ExpBrewing). If you have questions you'd like answered in our Q&A segment, send an email to questions@experimntalbrew.com! Don't forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing This episode can be downloaded directly at https://www.experimentalbrew.com/sites/d... Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss

IPA rules the roost of the Craft Beer world and in this episode, we're exploring a variation of of the fundamental Double IPA - Pliny For President and then talking with Graciany about his Triple IPA and just how long it lived in cold storage. Come taste the hops! Episode Links: BYO Bootcamp: https://byo.com/product/homebrew-experiments-online-boot-camp-with-drew-... Side Lot & Hersey's - https://sacramento.cbslocal.com/2020/12/22/hersheys-side-lot-brewery-mil... Sonata Beer Labs carrying Escarpment Labs in the US - https://www.sonatabeerlabs.com/ Drewrys - https://en.wikipedia.org/wiki/Drewrys Tilt (Drew's new Toy) - https://tilthydrometer.com/ What are your Resolutions? - https://www.experimentalbrew.com/2021resolutions Graciany's Triple IPA - https://www.experimentalbrew.com/recipes/gracianys-triple-ipa Nerd of the Rings - https://www.youtube.com/channel/UCW0gH2G-cMKAEjEkI4YhnPA Escape to the Chateau (HGTV - Channel 4 in the UK) - https://www.hgtv.com/shows/escape-to-the-chateau-hgtv/episodes World Central Kitchen - https://wck.org/ Patreon Remember even a buck is good for charity: http://www.patreon.com/experimentalbrewing Episode Contents: 00:00:00 Opening & Our Sponsors 00:02:53 Announcements & Feedback 00:11:06 The Pub 00:31:00 The Library 00:44:00 The Brewery 00:51:40 The Lounge - Radiant Beer Co 01:43:50 Q&A 01:51:02 Quick Tip & Something Other Than Beer This episode is brought to you by: American Homebrewers Association BrewCraft USA Brewing America Craftmeister Jaded Brewing Mecca Grade Estate Malt Wyeast Labs YCH Hops Interested in helping Denny and Drew with the IGOR program (aka help us run experiments!) - contact them at igor@experimentalbrew.com. We want more Citizen Science! In the meanwhile, subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it - talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalHomebrewing) or Twitter (@ExpBrewing). If you have questions you'd like answered in our Q&A segment, send an email to questions@experimntalbrew.com! Don't forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing This episode can be downloaded directly at http://www.podtrac.com/pts/redirect.mp3/www.experimentalbrew.com/sites/d... Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss

Homebrewers looking to give their beers a different level of complexity are gravitating towards Kveik yeast. Kveik is relatively new to the American homebrew scene, so Jamil and John chatted with an expert for this show - Richard from Escarpment Labs. The folks at Escarpment have been leading the way when it comes to Kveik research, and Richard's knowledge has helped to push the boundaries of what we know about this yeast. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, we hear from Shane Walker, Core Lab Manager at the Department of Food Science at the University of Guelph. We discuss the collaboration between the university, Royal City Brewing, and Escarpment Labs, which has produced the Experimental Pale Ale. John Mihut is back for Hate it or Love it! We talk Star Wars and some of the characters that made our childhood. As always, no matter what you're drinking, let's drink together.

So this week we talked with Escarpment Labs Co Founder Richard Preiss about Kveik Yeast and what makes them such a unique ingredient to beer making. This yeast is relatively new to North America and comes from Norway. In the olden days all Norwegian farmers brewed beer from their own grain. The yeast was kept by the farmers themselves between brews. If someone had a brew go sour, or found that the yeast in any way had gone bad or died, they were supplied with new, healthy yeast from a neighboring farm. As the farming was modernized and beer became commercially available, most of the farmhouse brewing died out and the yeast with it. Many places where the brewing tradition survived brewers started to use bread yeast from the local store instead of the old yeast from the farm. Check out Escarpment Labs : https://escarpmentlabs.com/ https://www.facebook.com/escarpmentlabs https://www.instagram.com/escarpmentlabs/ https://twitter.com/EscarpmentLabs --- Send in a voice message: https://anchor.fm/dan-matthews2/message

So this week we talked with Escarpment Labs Co Founder Richard Preiss about Kveik Yeast and what makes them such a unique ingredient to beer making. This yeast is relatively new to North America and comes from Norway. In the olden days all Norwegian farmers brewed beer from their own grain. The yeast was kept by the farmers themselves between brews. If someone had a brew go sour, or found that the yeast in any way had gone bad or died, they were supplied with new, healthy yeast from a neighboring farm. As the farming was modernized and beer became commercially available, most of the farmhouse brewing died out and the yeast with it. Many places where the brewing tradition survived brewers started to use bread yeast from the local store instead of the old yeast from the farm. Check out Escarpment Labs : https://escarpmentlabs.com/ https://www.facebook.com/escarpmentlabs https://www.instagram.com/escarpmentlabs/ https://twitter.com/EscarpmentLabs --- Send in a voice message: https://anchor.fm/dan-matthews2/message

This week we talk to Richard Preiss of Escarpment Labs. We talk all things Kveik and yeast in general. Links https://escarpmentlabs.com https://twitter.com/escarpmentlabs https://www.instagram.com/escarpmentlabs/ https://www.facebook.com/escarpmentlabs The website is now live! Check out more detailed show notes and images at https://homebrewingdiy.beer Support this podcast: http://patreon.com/homebrewingdiy Try BrewFather for free: https://brewfather.app/?via=homebrewingdiy Scrubber Duckys: https://www.scrubberduckys.com/store/c1/WWW.SCRUBBERDUCKYS.COM The Brew Bag: http://www.brewinabag.com/?aff=26 Social Follow the show on Twitter, Facebook, and Instagram: @homebrewingdiy Email feedback to podcast@homebrewingdiy.beer Music: Intro Music: SUNBIRDS by BOCrew (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. http://dig.ccmixter.org/files/BOCrew/38854 Ft: THEDEEPR / THECORNER / feat : FORENSIC Not enough Horsefeathers by Fireproof_Babies (c) copyright 2008 Licensed under a Creative Commons Attribution (3.0) license. http://dig.ccmixter.org/files/Fireproof_Babies/13115 Ft: duckett, kulimu Paper Planes - Durden ft. Airtone by DURDEN (c) copyright 2016 Licensed under a Creative Commons Attribution (3.0) license. http://dig.ccmixter.org/files/DURDEN/55041 Ft: Airtone Brewfather ad Music: Kalte Ohren by Alex (c) copyright 2019 Licensed under a Creative Commons Attribution (3.0) license. http://dig.ccmixter.org/files/AlexBeroza/59612 Ft: starfrosch & Jerry Spoon Scrubber Duckys Ad Music: Music: Jeff II - Liquid Demons Link to the song: https://youtu.be/UkRIKiBJ5Oc --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/homebrewingdiy/support

Ever wonder about yeast? Want to know more about the the culture we add to wort to make beer? Then tune in as I talk with Richard Preiss Co founder of Escarpment labs as we talk all things yeast. --- Send in a voice message: https://anchor.fm/dan-matthews2/message

Ever wonder about yeast? Want to know more about the the culture we add to wort to make beer? Then tune in as I talk with Richard Preiss Co founder of Escarpment labs as we talk all things yeast. --- Send in a voice message: https://anchor.fm/dan-matthews2/message

Kristoffer Krogerus discusses his discovery of why some diastaticus yeasts ferment more slowly than others, and Richard discusses with us the practical concerns, mitigation, and lab techniques for dealing with diastaticus yeast in the brewery.

This week we're at Toronto's Folly Brewing interviewing Lars Marius Garshol (Larsblog) about Kveik and his latest book, Historical Brewing Techniques: The Lost Art of Farmhouse Brewing. Also joining us is Richard Preiss of Escarpment Labs along with Folly Brewers John Jenkinson & Nick Lang!  Cold Funk by Kevin MacLeod - incompetech.com   Ad Music: Doctor Talos Answers the Door by Doctor Turtle https://doctorturtle.bandcamp.com  Support us on Patreon: https://tinyurl.com/OCBGPodcast 

We've been talking for just shy of 13,000 minutes now and it only took us 100 episode (plus 69 of the Brew Files) to get there! In this episode we visit a new room at Casa Verde to revisit what we've all learned (Maybe the real beer was always the one in our hands). And since the world of beer never stops - we're covering the news and talking with Seth Klann of Mecca Grade Estate Malt about his plans to bring even more craft malt to the world! Oh and a party! Episode Links: Hop & Brew School - https://www.yakimachief.com/events/ BYO Nano-Con Registration (code nano-experimental for $100 off) - https://byo.com/nanocon/2019-nanocon/ No Deal for CBA - https://www.beervanablog.com/beervana/2019/8/23/no-deal-anheuser-busch-passes Brewie Gone? - No URL Breakside Employee Stock Ownership - https://www.bizjournals.com/portland/news/2019/08/16/breakside-brews-up-... Purpose Brewing at 2 Years - https://www.porchdrinking.com/articles/2019/08/15/purpose-brewing-celebr... Fresh Fest Recap - https://www.craftbeer.com/craft-beer-muses/fresh-fest-celebrates-and-con... Escarpment Labs on Brett & Temperature - https://www.escarpmentlabs.com/single-post/2019/08/14/Dont-forget-the-Brett Mecca Grade - http://www.meccagrade.com Mecca Grade's Brewing Man - https://www.brewingman.org Good Eats the Return - https://www.youtube.com/watch?v=5kg6regArFY Orville Peck - Dead of Night - https://www.youtube.com/watch?v=q3esGD6lcMM Orville Peck - Turn to Hate - https://www.youtube.com/watch?v=vR-4l5M_MQ8 Chat with Champs - http://www.chatwithchamps.org/ Patreon Remember even a buck is good for charity: http://www.patreon.com/experimentalbrewing Experimental Brew Store - https://www.experimentalbrew.com/store Episode Contents: 00:00:00 Opening & Our Sponsors & Announcements & Feedback 00:08:44 The Pub 00:26:23 The Library 00:34:09 The Rumpus Room - the Podcast at 100 00:57:34 The Lounge - Seth Klann - Mecca Grade 01:32:33 Q&A 01:40:48 Quick Tip & Something Other Than Beer This episode is brought to you by: American Homebrewers Association BrewCraft USA Brewing America Craftmeister Jaded Brewing Mecca Grade Estate Malt PicoBrew Wyeast Labs YCH Hops Interested in helping Denny and Drew with the IGOR program (aka help us run experiments!) - contact them at igor@experimentalbrew.com. We want more Citizen Science! In the meanwhile, subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it - talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalHomebrewing) or Twitter (@ExpBrewing). If you have questions you'd like answered in our Q&A segment, send an email to questions@experimntalbrew.com! Don't forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing This episode can be downloaded directly at https://www.experimentalbrew.com/sites/d... Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss

We've been talking for just shy of 13,000 minutes now and it only took us 100 episode (plus 69 of the Brew Files) to get there! In this episode we visit a new room at Casa Verde to revisit what we've all learned (Maybe the real beer was always the one in our hands). And since the world of beer never stops - we're covering the news and talking with Seth Klann of Mecca Grade Estate Malt about his plans to bring even more craft malt to the world! Oh and a party! Episode Links: Hop & Brew School - https://www.yakimachief.com/events/ BYO Nano-Con Registration (code nano-experimental for $100 off) - https://byo.com/nanocon/2019-nanocon/ No Deal for CBA - https://www.beervanablog.com/beervana/2019/8/23/no-deal-anheuser-busch-passes Brewie Gone? - No URL Breakside Employee Stock Ownership - https://www.bizjournals.com/portland/news/2019/08/16/breakside-brews-up-... Purpose Brewing at 2 Years - https://www.porchdrinking.com/articles/2019/08/15/purpose-brewing-celebr... Fresh Fest Recap - https://www.craftbeer.com/craft-beer-muses/fresh-fest-celebrates-and-con... Escarpment Labs on Brett & Temperature - https://www.escarpmentlabs.com/single-post/2019/08/14/Dont-forget-the-Brett Mecca Grade - http://www.meccagrade.com Mecca Grade's Brewing Man - https://www.brewingman.org Good Eats the Return - https://www.youtube.com/watch?v=5kg6regArFY Orville Peck - Dead of Night - https://www.youtube.com/watch?v=q3esGD6lcMM Orville Peck - Turn to Hate - https://www.youtube.com/watch?v=vR-4l5M_MQ8 Chat with Champs - http://www.chatwithchamps.org/ Patreon Remember even a buck is good for charity: http://www.patreon.com/experimentalbrewing Experimental Brew Store - https://www.experimentalbrew.com/store Episode Contents: 00:00:00 Opening & Our Sponsors & Announcements & Feedback 00:08:44 The Pub 00:26:23 The Library 00:34:09 The Rumpus Room - the Podcast at 100 00:57:34 The Lounge - Seth Klann - Mecca Grade 01:32:33 Q&A 01:40:48 Quick Tip & Something Other Than Beer This episode is brought to you by: American Homebrewers Association BrewCraft USA Brewing America Craftmeister Jaded Brewing Mecca Grade Estate Malt PicoBrew Wyeast Labs YCH Hops Interested in helping Denny and Drew with the IGOR program (aka help us run experiments!) - contact them at igor@experimentalbrew.com. We want more Citizen Science! In the meanwhile, subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it - talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalHomebrewing) or Twitter (@ExpBrewing). If you have questions you'd like answered in our Q&A segment, send an email to questions@experimntalbrew.com! Don't forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing This episode can be downloaded directly at http://www.podtrac.com/pts/redirect.mp3/www.experimentalbrew.com/sites/d... Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss

Cam interviews Richard Priess of Escarpment Labs

Sam Corbeil is the brewmaster at Sawdust City Brewing Company located in Gravenhurst, Ontario. This podcast was recorded the day after FunkFest at the brewery. Show Notes: REMOTE FROM GRAVENHURST! Sawdust City has their own studio (and podcast!), which gets them talking about a collaboration with Kingston's Stone City Ales. FunkFest is an annual event held on July 1 that celebrates Canada's sour beer. Aaron Spinney used to be a brewer at Sawdust City and has now opened Hamilton's MERIT Brewing Company. The collaboration between Sawdust, Block 3 and Stack is called Flotter Drier Pink Guava Berliner Weisse.  Limberlost 2017 is a rhubarb and strawberry wild ale! Not only can you drink the Limberlost beer, but you can go to the forest and wildlife reserve! Escarpment Labs provides yeast to brewers and has been playing with isolating yeasts from the Ontario wilderness. FestaBrew is wort that you can buy from a homebrew shop. It is the easiest way to "brew" beer. Here's an interview with Sam back when he was a brewer at Mill Street in 2009. The Niagara College Teaching Brewery is creating some great brewing talent for Canada. Sam went to the Versuchs- und Lehranstalt fuer Brauerei in Berlin. Anyone else want to go to Brussels and start (re-start, continue) their beer journey?  It really is incredible to see how many breweries are opening across Ontario! Subscribe: RSS: http://www.613beer.com/613beercast?format=rss iTunes: http://bit.ly/613BeerCast-iTunes  Google Play: http://bit.ly/613BeerCast-Play YouTube: http://www.youtube.com/613Beer Join the Conversation! Bathroom graffiti, is that still a thing? What life advice have you given or received from a stall? Join the conversation on our Facebook Group: 613BeerCast - After Dark. Rate us on iTunes and help us spread the word of awesome Ottawa craft beer! Follow us on Twitter and Instagram, we post pretty pictures of ourselves there! Do you like the remote podasts? Let us know by sending us an e-mail.

Beer and balcony's/backyards just go so well together. Katy (@klwatts) is joined by Brad Campeau (@BrewDonkeyOtt) and Dave Price (@ve3bax) to reminisce about our first sips of Lug-Tread and speculate about what's next for Beau's All Natural Brewing Company. Show Notes: If you didn't know, Brad runs Brew Donkey an awesome beer tour company in Ottawa and in Kitchener/Waterloo. BTW, have you read my blog post about Beau's ceramic bottles? It's not beer in the growler, but you get the idea. If you didn't know, Beau's Lug-Tread is the official Ottawa 2017 beer. Brew Donkey to end delivery and focus on tours. Escarpment Labs is located in Guelph, Ontario. Is it realistic for a brewery to use 100% local ingredients to make their beer? Will you be aging any of the 10th anniversary beers? Did you try Elephant Monsoon? You are OG if you have Venskab on your Untappd. Goose Island recalled Bourbon County Stout due to infection. BTW, have you seen some of the Beau's animated labels? It blows my mind that Old Skål was brewed at Oktoberfest in 2012. 2012!! One of those happy beer accidents was Hater's Gonna Hate - an accidental imperialzed version of Lug-Tread. Beer List: Lug-Tread Lagered Ale Batch 5000 Old Skål Two Tonnes of Fun Subscribe: RSS: http://www.613beer.com/613beercast?format=rss iTunes: http://bit.ly/613BeerCast-iTunes  Google Play: http://bit.ly/613BeerCast-Play Don't forget to leave a comment and rate us! Join the Conversation: Facebook: 613Beer - After Dark Twitter: @613Beer Instagram: 613dotBeer Email: katy@613.beer Katy Watts Dave Price Brad Campeau

Hey all you beer aficionados and brewers, today we interview Nate Ferguson, Richard Preiss and Angus Ross, the owners of Escarpment Labs to understand all the intricacies of the different strains of yeast in the brewing of our favorite beverage. Keep Calm & Beer On! The Maadmen & Gord 

In this episode we talk to the boys from Escarpment Labs, about cultivating yeast, managing yeast and bacteria cultures, and what you can do to improve your homebrew and harvest your own yeast at home. http://www.escarpmentlabs.com for more info, or check the out on twitter, facebook, and instagram. Also mentioned was the Wellington Brewery 30th anniversary. Tickets at http://www.wellycaskfest.com As always thanks to our sponsor Toronto Brewing. For all your homebrew needs checkout http://www.torontobrewing.ca