LalBrew Verdant IPA – 11g Sachet

LalBrew Verdant IPA™ Dry Yeast

LalBrew Verdant IPA™ represents a specialised addition to the LalBrew® portfolio, isolated directly from the house culture of one of the UK’s leading hazy IPA producers. This strain is technically unique for its ability to balance medium-to-high attenuation with a soft, velvet-like malt body. It is highly effective at hop bio-transformation through the expression of beta-lyase enzymes, which unlock volatile aromatic compounds from hops. While it excels in juicy and hazy styles, it is surprisingly versatile, providing a stable apricot-driven ester profile that integrates seamlessly with both high-alpha hops and specialty malts. Compared to LalBrew New England™, it offers higher flocculation and a more distinct stone fruit character.

Key Benefits

• Signature Apricot Aroma: Delivers a consistent and prominent apricot note alongside citrus and tropical fruit.
• Biotransformation Leader: High beta-lyase activity enhances the expression of hop-derived aromatics.
• Enhanced Mouthfeel: Naturally leaves more body and “silky” texture than standard American ale yeasts.
• Versatility: Suited for a vast range of styles from modern hazy IPAs to traditional English Bitters and Stouts.
• Reliable Performance: Rapid fermentation kinetics, typically completing in 5 days at optimal temperatures.

Applications

• Brewing: The premier choice for NEIPA, Hazy IPA, English IPA, American Pale Ale, and English Bitter. It is also an excellent secret weapon for Sweet Stouts and fruit-forward Sours.
• Cider Making: Can be used to create modern “hop-hopped” ciders or stone-fruit-leaning ciders where a fuller body is desired.
• Distilling: Not typically used in traditional distilling, but could be utilised for specialty fruit-infused “wash” fermentations where stone fruit congeners are desired in the final spirit.

Typical Usage

• Pitch Rate: 50 – 100g per hL of wort (to achieve 2.5 – 5 million viable cells/mL).
• Pitching Temperature: For a balanced profile, pitch at 18°C and allow to rise to 23°C. For increased ester production, ferment at the higher end of the range.

Technical Data & Properties

• Classification: Saccharomyces cerevisiae.
• Attenuation: Medium to High (78% – 82%).
• Flocculation: Moderate (Medium-High).
• Alcohol Tolerance: 10% – 12% ABV.
• Optimal Temp Range: 18°C – 23°C.
• STA1 (Diastaticus): Negative.
• POF Status: POF Negative.

Storage and Handling

• Storage: Store in vacuum-sealed packaging in dry conditions below 4°C.
• Shelf Life: 3 years from the date of manufacture.
• Handling: Once the vacuum seal is broken, the yeast must be used within 3 days. Dry pitching is the preferred method; sprinkle evenly on the surface of the wort. If re-pitching harvested slurry, wort aeration is mandatory.

Summary

LalBrew Verdant IPA™ is a game-changer for brewers who find standard NEIPA yeasts too “thin” or overly neutral. It bridges the gap between English heritage and American innovation, providing a “built-in” fruitiness and mouthfeel that makes hop-forward beers feel more complete and professional.