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 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

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 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.