Description

Sourdough_Bread_Baking_Guide

INGREDIENTS: MICROBIAL CULTURE (YEAST AND LACTOBACILLUS BACTERIA), MALT EXTRACT (MAY CONTAIN WHEAT), MOLASSES, AUTOLYZED YEAST, MAGNESIUM SULPHATE, AMMONIUM SULPHATE, POTASSIUM PHOSPHATE.

INGRÉDIENTS: CULTURE MICROBIENNE (LEVURE ET BACTÉRIE), EXTRAIT DE MALT (PEUT CONTENIR DU BLÉ), MÉLASSE, LEVURE AUTOLYSÉE, SULFATE DE MAGNÉSIUM, SULFATE D’AMMONIUM, PHOSPHATE DE POTASSIUM.

ALLERGENS: GLUTEN, WHEAT

ALLERGÈNES: GLUTEN, BLÉ

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.