Lallemand New England American East Coast Ale Yeast x 11g

$5.70

Lallemand Verdant New England Ale Yeast

This East Coast New England ale yeast is specifically selected for its ability to create a fruity ester profile as you find in the American East Coast styles of beer.

Using this yeast will produce fruity, tropical esters – the most noticeable of these is a distinct stone fruit flavor

Out of stock

$5 letter post Australia-wide (up to 8 packs)
Free local pickup in Noble Park, VIC
Real best-before dates: what you see is what ships

Description

LalBrew New England is Lallemand’s dedicated East Coast ale yeast, purpose-built for the soft, juicy, fruit-forward NEIPA style that has dominated Australian craft beer over the past decade. Unlike its Verdant IPA sibling, New England leans harder into the haze-forward profile — its medium-low flocculation keeps yeast cells in suspension, delivering the natural, persistent haziness that defines true East Coast IPA without additives or workarounds.

Fermentation temp	17–22°C (ideal 19–21°C)
Apparent attenuation	74–82%
Flocculation	Medium-low (persistent natural haze)
Alcohol tolerance	Up to 12% ABV
Pack size	11g sachet (1 batch)
Best styles	NEIPA, Hazy IPA, Hazy Pale Ale, East Coast Double IPA

Brewing Notes

New England yeast produces a strong tropical and stone-fruit ester profile — peach, mango, and ripe stone fruit — that layers underneath your hop character rather than replacing it. The real differentiator is texture: its suspended yeast cells create the silky mouthfeel that NEIPA drinkers expect. Plan for a longer conditioning period (7–10 days) compared to high-flocculant strains; the haze and body reward the patience. This strain also works beautifully in fruited sours and adjunct hazy styles where a soft, tropical base is desired.

Beer Styles & Brewing Tips

NEIPA (New England IPA) — the primary use case. Ferment at 20°C, then dry-hop in two stages (during active fermentation and post-fermentation) with Galaxy or Nectaron for maximum aroma integration.
Hazy Pale Ale — scale down to 4.5–5% for a sessionable East Coast pale that keeps the fruit-forward character without the alcohol punch.
East Coast Double IPA — handles higher gravities well; use a yeast nutrient and staggered hop additions for best results above 1.075 OG.
Fruited Sour Hazy — pairs beautifully with fruit additions post-fermentation; the ester profile bridges the gap between yeast character and fruit naturally.

Australian homebrewers in warmer climates should target the lower end of the temp range (17–19°C) for the cleanest tropical character — higher temperatures can push esters in slightly unusual directions. A basic fermentation fridge makes New England yeast a year-round option across all states.

In the Glass

Persistent soft haze, tropical and stone-fruit aroma, pillowy mouthfeel. The hop additions and yeast esters merge into a seamless fruit-forward profile. Exactly what an East Coast IPA should look and taste like.

LalBrew New England is in stock and ships Australia-wide. 11g sachet — the essential dry yeast for hazy styles.

Recommended Hops for This Yeast

New England yeast’s tropical ester profile is made for Southern Hemisphere hops. Our top picks for NEIPA and Hazy IPA:

Galaxy T90 Hops — passion fruit, citrus and peach; the defining Australian hop for NEIPA dry-hop
Nelson Sauvin T90 Hops — white wine and tropical fruit; adds complexity and elegance to hazy styles
Nectaron T90 Hops — intense tropical stone fruit from New Zealand; exceptional in NEIPA
Riwaka T90 Hops — bright grapefruit and citrus zest; lifts and brightens the soft hazy profile