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Escarpment have expertise in yeast research coupled with a passion for craft beer. In 2013, Richard Preiss started isolating the yeast strains he used in his homebrewing. This piqued the interest of labmate Angus Ross – also a homebrewer and beer geek. Soon enough, they were both isolating yeasts from bottles of beer as well as the Ontario wilderness, resulting in a large and diverse strain collection. Cofounder Nate Ferguson lended his technical expertise in all things beer and yeast enabling us to produce high-quality cultures on an industrial scale. We now have an expansive collection of both innovative and in-demand yeasts – some available now, with many more in the development pipeline.

Their team of brewers and scientists is helping bring new flavour opportunities to the Canadian craft beer landscape.

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