LalBrew Verdant IPA™ Ale Yeast – Premium Yeast for Hop-Forward Craft Beers & Home Brewing (11 g | 0.38 oz)
Engineered for exceptional hop expression, LalBrew Verdant IPA™ is a premium dry ale yeast perfect for NEIPA, English IPA, American Pale Ales, and more. Its balanced attenuation and juicy fruit esters make it the go-to choice for homebrewers and craft beer enthusiasts seeking bold flavor and a smooth malt finish.
Unleash Hop Aroma, Balance Malt, Brew with Precision
Designed with Verdant Brewing Co., this strain delivers apricot, tropical fruit, and citrus notes—ideal for juicy IPAs and hop-forward creations.
Highly versatile and easy to pitch, LalBrew Verdant IPA™ thrives in a wide range of beer styles. It promotes hop biotransformation through β-lyase expression and delivers reliable fermentation with moderate flocculation and high alcohol tolerance. Whether you're brewing a NEIPA or an English Bitter, this yeast delivers full-bodied flavor and consistent performance in every batch.
Key Features
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Optimized for Hop Biotransformation: Enhances hop aroma and flavor with β-lyase enzyme activity.
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Juicy Fruit Ester Profile: Releases notes of apricot, tropical fruit, and citrus for standout aroma.
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Medium-High Attenuation: Delivers a balanced, soft malt finish with slightly more body than standard IPA strains.
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Flexible Across Styles: Ideal for NEIPAs, English Bitters, Stouts, and Pale Ales.
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Reliable Performance: Ferments in as little as 5 days with 12% ABV tolerance and medium flocculation.
FAQs
Q: What types of beer is LalBrew Verdant IPA™ best for?
A: It's perfect for NEIPAs, English IPAs, Pale Ales, Stouts, Sours, and more hop-forward or malty beers.
Q: Should I rehydrate this yeast before pitching?
A: Dry pitching is preferred and provides consistent results. Rehydration is only necessary when equipment requires it.
Q: What’s the recommended fermentation temperature?
A: The optimal range is 18–25°C (64–77°F) for best flavor and attenuation.
Q: Can this yeast be reused in multiple batches?
A: Yes, it can be re-pitched using standard yeast handling procedures.
