LalBrew New England™ – American East Coast Ale Yeast (11g)

LalBrew New England™ – American East Coast Ale Yeast (11g)


LalBrew New England is an ale strain selected specifically for its ability to produce a unique fruit forward ester profile desired in East Coast styles of beer.

A typical fermentation with LalBrew New England will produce tropical and fruity esters, notably stone fruits like peach. Through expression of a β-glucosidase enzyme, LalBrew New England can promote hop biotransformation and accentuate hop flavor and aroma.

LalBrew New England exhibits medium to high attenuation with medium flocculation, making it a perfect choice for East Coast style ales.


Microbiological Properties

Classified as a Saccharomyces cerevisiae, a top fermenting yeast.


Typical Analysis of LalBrew New England Yeast:
- Percent solids  93% – 97%
- Living Yeast Cells  ≥  1 x 10^9 per gram of dry yeast
- Wild Yeast  < 1 per 10^6 yeast cells
- Bacteria  < 1 per 10^6 yeast cells


Finished product is released to the market only after passing a rigorous series of tests
*According to the ASBC and EBC methods of analysis


Brewing Properties

In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew New England yeast exhibits:

- Fermentation that can be completed in 7 days, a bit slower than most ale strains. This is a normal and perfectly natural characteristic of this strain.

- Medium to high attenuation and Medium flocculation.

- Neutral to slightly fruity and estery flavor and aroma.

- The optimal temperature range for LalBrew New England yeast when producing traditional styles is 15°C(59°F) to

- Lag phase can be longer when compared with other strains, ranging from 24-36 hours.


Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.