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.

Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew New England™ Yeast:
Percent solids  93% – 97%
Living Yeast Cells  ≥  1 x 10⁹ per gram of dry yeast
Wild Yeast  < 1 per 10⁶ yeast cells
Bacteria  < 1 per 10⁶ yeast cells
Finished product is released to the market only after passing a rigorous series of tests
*According to the ASBC and EBC methods of analysis