Escarpment Labs was started in 2013 by three fine fellows in Ontario. Richard Preiss started isolating the yeast strains he used in his homebrewing. This piqued the interest of his 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. We now have an expansive collection of both innovative and in-demand yeasts - some available now, with many more in the development pipeline. Nate Ferguson, an instructor at the Niagara College Brewmaster Program, has since joined the team, his technical expertise in all things beer and yeast helping us to produce high-quality cultures on an industrial scale.
We pulled this Brett strain out of a ~40 year old bottle of Hochschule Berliner Weisse. It's a survivor! This strain of Brettanomyces anomalus works well in traditional style Berliners, and anywhere subtle, refined Brett character is desired. It shows restrained funk, and the fruit profile tends toward citrus and white wine. This strain is sold in secondary pitch rates only.
Attenuation: Use a Sacc ;-)
Optimum Temp: 18-24ºC
Alcohol tolerance: 12%+