HeyJaredThe Escarpment Labs Podcast
Welcome to The Escarpment Labs Podcast— a weekly podcast that brings you deeper into the science and strategy behind exceptional fermentation.
- Indexed episodes, last 90 days
- 10
- Latest publication
- Sep 22, 2026
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- Earliest in this view
- Jul 7, 2026
Latest episodes
Yeast Capacitance: Real-Time Viable Cell Measurement with Aber Instruments & Equals Brewing (opens the original)
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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
Mastering Diacetyl: Yeast Nutrition, ALDC, and the Forced Diacetyl Test (opens the original)
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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 v
Bottle Conditioning: Yeast Health, Acid Shock, and Stability (opens the original)
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Why do some bottle-conditioned beers carbonate perfectly in two weeks, while others stall out, develop mousy off-flavours, or turn into dangerous bottle bombs? Relying on exhausted or stressed primary yeast after a high-gravity or low-pH fermentation is a gamble. In this episode, Mark and Richard break down the cellular science and step-by-step protocols behind reliable bottle conditioning. Moving past simple sugar additions, they explore how living yeast acts as a powerful antioxidant engine th
Brewing a Global Icon: Inside Heineken’s A-Yeast and H41 (with Willem Van Waesberghe) (opens the original)
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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 Heineken A-yeast strain. Willem also takes us behind the scenes of two groundbreaking projects: the dev
Saison Philosophy, Clean Brewing & Mixed Fermentation Dynamics (Part 2 with Averie Swanson) (opens the original)
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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 realities of managing Brettanomyces and Lactobacillus . Plus, they break down their recent collaboration brew and discuss
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