Lalbrew PREMIUM SERIES Verdant Ale yeast, 11g Sachet

Lalbrew PREMIUM SERIES Verdant Ale yeast, 11g Sachet

  • $6.99



NOTICE: If you are ordering a few sachets of yeast to be sent via Canada Post, we can now ship to you via Lettermail for $2.50 per 100g. This is for dry yeast only, and up to a total weight of 100g per envelope. If you would like to use this option, select Lettermail on checkout!

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.


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