Escarpment Labs Lactobacillus Blend 2.0

Escarpment Labs Lactobacillus Blend 2.0 is a liquid souring culture designed for fast, clean, fruit-forward sour beer production. If you’re looking to make bright, refreshing sour beers without waiting months for acidity to develop, this is exactly the kind of culture you want in your brewing fridge.

This blend combines Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus, selected to create acidity quickly while enhancing fruit character in the finished beer. Escarpment describes the flavour profile as clean and tropical, with tasters often noticing lemon, red fruit, and guava-like aromas. That makes it especially exciting for modern sour styles where acidity should feel fresh and lively rather than harsh or one-dimensional.

Lactobacillus Blend 2.0 is intended primarily for kettle souring or quick souring methods. In a typical process, you would prepare your sour beer base, cool it into the 30-40°C range, pitch the culture, and allow it to sour until your target acidity is reached. Many brewers see noticeable souring within 24 hours, making this a fantastic option when you want a quick-turnaround Berliner Weisse, fruit sour, or tart summer beer.

Once the acidity is where you want it, you can continue your normal process with your chosen brewing yeast. The result is a clean, controlled sourness that works beautifully with fruit additions, especially citrus, berry, peach, pineapple, mango, passionfruit, and guava. It’s a great fit for beers that should feel bright, juicy, and refreshing.

This blend can also be used in 0 IBU mixed sour beer projects, giving brewers another way to build acidity and fruit-forward complexity. Because Lactobacillus is sensitive to hops, it performs best when used before hop additions or in recipes with little to no bitterness.

Compared with more traditional souring approaches, Lactobacillus Blend 2.0 gives you much more control and a much shorter timeline. You can make a crisp, tangy sour beer with a clean profile, then layer in fruit, dry hops, herbs, spices, or other creative ingredients depending on the recipe.

Best For:

Berliner Weisse, quick sour beers, fruit sours, American wild-inspired ales, tropical sour ales, citrus sours, and 0 IBU mixed sour projects.

Key Details:

Temperature range: 30-40°C
Profile: Clean acidity, tropical fruit, lemon, guava, red fruit
Souring speed: Fast, often within 24 hours
Use: Kettle souring, quick souring, and 0 IBU mixed sour beer projects
Format: Liquid culture

Keep refrigerated and use fresh for best results.