This month instead of our usual club meeting, we had a very special tour from Richard Preiss of Guelph’s own Escarpment Labs.
Join us as we tour the growing facilities of our favourite yeast producer, Escarpment Labs. Ask the Escarpment Labs team your burning questions about Saccharomyces, Brettanomyces, Lactobacillus (and more?) in brewing, and learn more about where your brewing cultures come from. This facility tour and Q&A will be coupled with a yeast buy. This event is limited to our 2018 Full Members. Please RSVP on the event page!
Making a yeast starter was a daunting task to me as a new brewer, and it took me over a year to really start tackling that aspect of brewing. Hopefully this post helps anyone starting to get into liquid yeast, or hasn’t made the leap yet because they think propagating yeast is an advanced skill. If you can make a beer, you can make a yeast starter. Trust me, it’s super easy!
Yesterday (June 7th, 2017), the folks at Escarpment Labs were kind enough to invite True Grist to their production facility for a tour and a Q&A period. Around 20 True Grist members arrived to Escarpment Labs and were welcomed with a sample of a very interesting tart pale ale, fermented with Lactobacillus and Kveik in about 24 hours at 40C – a little taste of some of the R&D at Escarpment Labs. Richard Preiss (co-founder of Escarpment Labs) then showed us around, describing their yeast propagation and packaging process, as well as their quality assurance program.