Description
Description
Lickety-split (pseudo) lagers. Makes very clean lager-like beers at ale temps.
KRISPY can be used to make clean, lager-like beers in a fraction of the time since fermentations can be performed at ale temperatures.
Update, November 2021:
Based on positive customer feedback, “KRISPY 2.0” is now KRISPY and we are phasing out the original blend. KRISPY is now a single strain of lab-evolved kveik that produces drier, clearer, and more consistent beers
FLAVOUR PROFILE
Clean, Crisp, Lager-like
STANDARD SUPPLY RATE
>180 Billion Cells per Pouch
ATTENUATION
75–85%
TEMPERATURE
15–25ºC (59–77ºF)
FERMENTATION RATE
High Fermentation Rate
DIASTATIC
Non-diastatic
SUITABLE BEER TYPES
American Light Lager, American Lager, Cream Ale
FLOCCULATION
Medium-High Flocculation
ALCOHOL TOLERANCE
High Alcohol Tolerance
PHENOLIC
Non-phenolic
BIOTRANSFORMATION
Escapment Labs, Canada
We are a team of brewers and scientists
Founders Angus Ross, Nate Ferguson, and Richard Preiss met while working in a yeast research lab at the University of Guelph. A collective love for beer and brewing led them to founding Escarpment Laboratories, with the goal of adding value to the craft beverage landscape, and getting to hang out in breweries for a living. Since 2015, Escarpment Laboratories have helped hundreds of breweries achieve their fermentation targets.
We were brewers first. Our founders and many staff come from a brewing background. We know how brewing works, all the way from resetting a mash bed to repitching a yeast culture.
Stress less, brew more. Our exceptional customer support team is available to all of our clients to answer questions and troubleshoot any issues.
Quality ferments. We believe that fresh yeast is the best yeast. We do not sell old or contaminated yeast, and we will ship you the right amount for your beer.
Be sure to check out our YouTube channel where you will be able to find lots of great content featuring yeast and brewing.
Don’t forget we also have an amazing range of equipment to help with your yeast and fermentation management
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