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 how these organisms interact, what flavours they bring, and how to feed and guide them toward balance instead of chaos.
You’ll also hear practical insights on water, grains, hops, fruiting, and blending — everything that shapes the long, evolving story of flavour in mixed fermentation.
Because in the end, the goal isn’t acidity or funk — it’s harmony.
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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 culture,” managing raw grains, oxygen, time, and patience — and why successful mixed fermentation is more about nurturing an ecosystem than following a recipe.
We’ll also walk through a few practical examples (including the Infinite Improbability Drive method) and talk through vessel choice, blending philosophy, and why time itself might be the most important ingredient.
Next week is Part 2 !
We'll dive deeper into the microbes behind the magic — who’s living in your beer, and how to build the flavours you want.
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 brewers, this is your guide to brewing clean, crisp lagers at low temperatures without sacrificing time or quality.
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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 healthy yeast is your best bet for perfect pour performance.
Whether you’re brewing lagers or pushing from good to great, this episode will help you think foam positive!
Featured in this Episode
To learn more about foam and yeast's role in foam, visit:
Also check out the article, "Cloning and Characterization of the Beer Foaming Gene CFG1from Saccharomyces pastorianus" here.
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, this episode explores how evolutionary bottlenecks and brewing traditions shaped the yeast behind the world’s most popular beer style.
We also look ahead — why Frohberg strains dominate today, and what the future might hold for the next chapter in lager yeast evolution.
Featured in this Episode:
Hutzler et al. (2023). A new hypothesis for the origin of the lager yeast Saccharomyces pastorianus. FEMS Yeast Research
Hutzler et al. (2019). Resurrection of the lager strain Saccharomyces pastorianus TUM 35. BrewingScience
Carlsberg: The Pursuit of the Perfect Beer
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 down how these overlooked minerals can make or break your lager.
You’ll learn:
Why zinc is critical for alcohol dehydrogenase, flocculation, and fermentation speed.
How magnesium stabilizes ATP, enzymes, and cell walls for yeast health.
Practical dosing strategies — and why more isn’t always better.
When and how to use balanced nutrients like Yeast Lightning.
Whether you’re brewing with adjuncts, soft water, or pushing lager fermentation under pressure, zinc and magnesium might be the missing keys to dialling in your beer.
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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, fermentation performance, and beer stability.
Turns out, tradition still has plenty to teach modern brewers.
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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 Yeast Lightning can be game-changers for consistent fermentations.
Whether you’re running ultra-cold ferments, dialling in a Czech Pils, or just want faster turnarounds, this data-driven deep dive will help you unlock the clean, malt-forward character Isar Lager is known for.
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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 practices for prevention, Richard’s rant on dry lager yeast, and answers to common questions from brewers.
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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 considerations, and how to choose yeast that sets your lagers apart.
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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 troubleshooting tips, the value of forced fermentation tests, and best practices for achieving predictable, consistent attenuation every time.
At Escarpment Labs, we’re passionate about supporting brewers at every stage of their craft. Explore our blog, Knowledge Base, and YouTube channel for more educational resources, and check out our full range of liquid and dry yeast, yeast nutrients, and lab supplies to help you brew with precision and confidence.
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.
Learn how to avoid sluggish ferments, off-flavours, and repitching issues — and breathe new life into your fermentation process.
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're brewing 20 litres or 20 hectolitres.
We also explore how pitch rate can be used intentionally to shape beer character — and what makes strains like Kveik so unique when it comes to pitching flexibility.
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 profiles, and natural carbonation). Plus: tech tips, yeast considerations, and why this method might be a game-changer for lagers, NEIPAs, and beyond.
Whether you're pressure-curious or already experimenting, this episode will help you ferment with confidence.
For more information on this topic, visit:
To explore products, blog posts and even more information about brewing & fermentation, visit escarpmentlabs.com.
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.