LalBrew New England™ is an ale strain selected specifically for its ability to produce a unique fruit-forward ester profile desired in East Coast styles of beer.

•A typical fermentation with LalBrew New England™ will produce tropical and fruity esters, notably stone fruits like peach.
•Through expression of a β-glucosidase enzyme, LalBrew New England™can promote hop biotransformation and accentuate hop flavor and aroma.
•LalBrew New England™ exhibits medium to high attenuation with medium flocculation, making it a perfect choice for East Coast style ales
•Fermentation that can be completed in 7 days, a bit slower than most ale strains. This is perfectly characteristic of this strain.
•Medium to High Attenuation and Medium Flocculation.
•Fruity aroma, notably tropical and stone fruit.
•The optimal temperature range for LalBrew New England™ yeast when producing traditional styles is 15°C (59°F)* to 22°C (72°F).
•Lag phase can be longer compared to other ale strains, ranging from 18-36 hours

Pitch Rate
100-200g/hL to achieve a minimum of 1-2 million viable cells/m

​​​​Our research suggests that pitching LalBrew New England™ directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation.​​​​