LalBrew Verdant IPA™ – Ale Yeast (11g)

LalBrew Verdant IPA™ – Ale Yeast (11g)


LalBrew® Verdant IPA was specially selected in collaboration with Verdant Brewing Co. (UK) for its ability to produce a variety of hop-forward and malty beers. Prominent notes of apricot and undertones of tropical fruit and citrus merge seamlessly with hop aromas. With medium-high attenuation, LalBrew® Verdant IPA leaves a soft and balanced malt profile with slightly more body than a typical American IPA yeast strain. This highly versatile strain is well suited for a variety of beer styles including NEIPA, English IPA, American Pale, English Bitter, Sweet Stout and Sours.


Microbiological Properties

Classified as a Saccharomyces cerevisiae, a top fermenting yeast.


Typical Analysis of LalBrew Nottingham Yeast:
- Percent solids  93% – 96%
- Viability ≥ 5 x 10^9 per gram of dry yeast
- Wild Yeast  < 1 per 10^6 yeast cells
- Diastaticus Undetectable

- 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® Verdant IPA yeast exhibits:

- Fermentation that can be completed in 5 days.

- Medium to high attenuation and moderate flocculation.

- Aroma and flavor is dominated by apricot with notes of tropical fruit and balanced maltcharacter.

- The optimal temperature range for LalBrew® Verdant IPA yeast when producingtraditional styles is 18°C (64°F) to 23°C (73°F).


Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate,yeast handling, fermentation temperature and nutritional quality of the wort.