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COVID-19:   Our delivery services are currently able to function normally for most countries (USA, Canada, Oceania, Continental Europe, Latin America). As we continue to serve you, your safety and the safety of our employees remains our top priority.

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LalBrew® Verdant IPA

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.

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Classified as Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew® Verdant IPA:

  • Percent solids 93% – 96%
  • Viability ≥ 5 x 109 CFU per gram of dry yeast
  • Wild Yeast < 1 per 106 yeast cells
  • Diastaticus Undetectable
  • Bacteria < 1 per 106 yeast cells

Finished product is released to the market only after passing a rigorous series of tests.
*See specifications sheet for details

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 malt
character.

The optimal temperature range for LalBrew® Verdant IPA yeast when producing
traditional 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.