Haze Heaven: Juicy New England IPA Dry Yeast (11g)

Haze Heaven: Juicy New England IPA Dry Yeast

Haze Heaven is the definitive strain for brewers seeking to replicate the iconic, pillowy mouthfeel and tropical aromatic depth of authentic Vermont-style IPAs. This Saccharomyces cerevisiae strain is celebrated for its unique interaction with hop oils; it facilitates high levels of bio-transformation, unlocking vibrant notes of peach, apricot, and citrus that complement modern hop varieties. Its moderate-to-high attenuation ensures a well-structured body, while significant glycerol production contributes to a signature velvety texture and soft palate weight. Unlike many traditional strains that naturally clarify, Haze Heaven is purposefully selected for its ability to maintain a saturated, stable haze even after heavy dry-hopping. While it is the “gold standard” for NEIPAs, Hazy Pale Ales, and Milkshake IPAs, its rich ester profile and reliable performance also make it a versatile choice for contemporary fruited sours and juicy session ales.

Key Benefits

• Intense Stone-Fruit Esters: Consistently produces desirable notes of peach, apricot, and nectarine.
• Exceptional Haze Stability: Purposefully selected to maintain the permanent cloudiness essential for hazy styles.
• Maximum Bio-transformation: Synergises with hop additions to amplify tropical and citrus aromatics.
• Luxurious Mouthfeel: High glycerol production provides a soft, creamy, and “juicy” texture.
• Reliable Attenuation: Delivers a balanced finish that supports heavy hop loads without being cloying.

Applications

• Brewing: The primary application. Ideal for NEIPAs, Hazy Pale Ales, Double IPAs, Milkshake IPAs, and Juicy Session Ales.
• Cider Making: Useful for producing “cloudy” or “New World” ciders with enhanced mouthfeel and fruit-forward complexity.
• Distilling: Can be used for grain-based washes intended for fruit-forward whiskies where a high level of yeast-derived esters is desired.
• Winemaking: Not typically recommended for traditional grape wines.

Typical Usage

• Pitch Rate: 50–100g per hectolitre (hl) of wort.
• Standard Gravity (1.050): A pitch rate of 50–70g/hl is recommended for most applications.
• High Gravity (>1.070): Increase pitch rate to 100g/hl to ensure a healthy fermentation and optimal ester development.
• Instruction: Sprinkle directly onto the wort surface. For best results, pitch at 18°C and allow the temperature to rise naturally to 21°C–22°C during peak fermentation.

Technical Data / Properties

• Strain: Saccharomyces cerevisiae
• Fermentation Temperature: 18°C – 22°C
• Attenuation: 74% – 78%
• Flocculation: Low to Medium
• ABV Tolerance: 10% – 12%
• STA1 / Diastaticus: Negative
• POF (Phenolic Off-Flavour): Negative
• Ingredients: Yeast (98.8%–99.2%), Emulsifier E491 (Sorbitan Monostearate).

Storage and Handling

• Storage: Store in a cool, dry environment (5°C to 15°C). Avoid exposure to moisture and direct sunlight.
• Shelf Life: 3 years from the date of production if the vacuum seal remains intact.
• Handling: Reseal the foil pack immediately after opening to exclude oxygen. Store resealed packs in a refrigerator (0°C to 10°C) and use as soon as possible to maintain viability.

Summary

Haze Heaven is the essential tool for any brewery looking to master the NEIPA category. By combining elite biotransformation capabilities with permanent haze stability and a lush stone-fruit profile, it provides the professional-grade foundation needed to create the “juiciest” beers on the market.