Critical Novalager Info
Introducing LalBrew NovaLager™, the revolutionary new brewing yeast from Renaissance Bioscience Corp. and Lallemand Brewing. This hybrid yeast strain, classified as Saccharomyces pastorianus, is a true bottom-fermenting yeast that has been specially selected to produce clean and flavorful lager beers with superior fermentation performance.
With fast fermentation times and high attenuation, this robust yeast strain is perfect for producing traditional lager styles. The distinct flavor profile is very clean, with slight esters over a wide temperature range. This is thanks to the use of classical and non-GMO breeding methods, which have resulted in a novel Saccharomyces cerevisiae x Saccharomyces eubayanus hybrid strain that defines a novel Group III (Renaissance) lager lineage that is distinct from any other traditional Saccharomyces pastorianus strains.
This strain is also a low VDK/diacetyl producer and utilizes patented technology from the University of California Davis (USA) that inhibits the production of hydrogen sulfide (H2S) off-flavors, thus reducing the maturation time associated with lager beer production.
In Lallemand’s Standard Conditions Wort at 12°C (53.6°F), LalBrew NovaLager™ yeast exhibits vigorous fermentation that can be completed in just 6 days, high attenuation and medium flocculation. Aroma and flavor are clean with low to medium ester, no sulfur. This strain is POF negative. The optimal temperature range for LalBrew NovaLager™ yeast when producing traditional styles is 10 – 20°C (50 – 68°F).
This product has undergone rigorous testing and only the highest quality yeast is released to the market. Each package contains high-viability yeast with 93-97% solids, and less than 1 wild yeast or bacteria per 106 yeast cells.
Upgrade your brewing game with LalBrew NovaLager™ yeast and experience the difference in your next batch of lager beer. Order yours today!
Lallemand Novalager yeast is a strain of yeast commonly used in the brewing industry, especially for lagers. This yeast is known for its ability to produce clean and crisp flavors, as well as its ability to ferment at low temperatures. The fermentation temperature range for this yeast is typically between 8-16°C (46-61°F), which makes it a perfect choice for brewing clean and crisp lagers.
One of the key brewing properties of Lallemand Novalager is its ability to flocculate well, meaning it clumps together and falls to the bottom of the fermenter after fermentation is complete. This is essential for brewing clear beers. Additionally, this strain produces a moderate amount of sulfur dioxide during fermentation, which can help to produce a subtle sulfur note in the finished beer.
When it comes to pitching rate, a range of 50-100 grams of yeast per hectoliter of wort is recommended for optimum fermentation. For new homebrewers who are using Lallemand Novalager for the first time, it is important to keep in mind that the fermentation temperature, pitching rate, and other brewing variables will all affect the final product. So, it is important to carefully monitor the brewing process to ensure a successful outcome.
In summary, Lallemand Novalager yeast is a reliable choice for homebrewers looking to brew crisp and clean lagers. With good flocculation characteristics and the ability to ferment at low temperatures, it is a great choice for brewing a variety of lagers.
Lallemand Novalager Flavor and Aroma
Best Beer Styles For Novalager Yeast
allemand Novalager yeast is well suited for brewing several types of lagers, especially those that require a clean and crisp flavor profile. Some examples of beer styles that work well with this yeast strain include:
- German Pilsner: This beer style is known for its light body, effervescence, and crisp and clean flavors. Lallemand Novalager yeast is a great choice for this style as it is well-equipped to handle a low-temperature fermentation, resulting in a clean and crisp beer.
- American Lager: The American lager style is characterized by its light body, mild hop bitterness, and crisp finish. Lallemand Novalager yeast’s clean flavor profile and good flocculation ability make it ideal for this style.
- Bohemian Pilsner: This beer style is similar to German Pilsner but tends to have a slightly more complex flavor profile with notes of bread or biscuit. Lallemand Novalager yeast can handle the temperature ranges necessary for brewing this style while still producing a clean flavor profile.
- Munich Helles: This beer style tends to have a slightly more malt-forward flavor profile than other lagers, with a clean and crisp finish. Lallemand Novalager yeast’s ability to ferment at low temperatures and good flocculation make it an ideal choice for brewing Munich helles.
- Vienna Lager: This beer style is known for its reddish-brown color, medium body, and balanced malt and hop profile. Lallemand Novalager yeast’s clean flavor profile and high flocculation make it a good choice for brewing Vienna lagers.
In summary, Lallemand Novalager yeast is a versatile yeast strain that is suitable for brewing a variety of lager styles that require a clean and crisp flavor profile. German Pilsners, American lagers, Bohemian Pilsners, Munich helles, and Vienna lagers are just a few examples of beer styles that work well with this yeast strain.
How To Reydrate Lallemand Novalager Yeast
- Sanitize the upper part of the yeast pack and scissors using ethanol 70% before opening.
- Take the amount of yeast you need and sprinkle it onto the surface of 10 times its weight in clean, sterilized water at a temperature of 30-35°C (86-95°F).
- Leave the yeast undisturbed for 15 minutes, then gently stir it to completely suspend the yeast.
- Let it sit for an additional 5 minutes at 30-35°C (86-95°F).
- Attemperate (gradually adjust) the temperature of the yeast to match that of your wort by mixing small amounts (aliquots) of wort into the yeast solution every 5 minutes until they reach the same temperature.
Following these steps will ensure that your yeast is properly prepared and ready to use in your brewing process!
|Saccharomyces pastorianus (bottom-fermenting yeast)
|93% – 97%
|≥ 5 x 10^9 CFU per gram of dry yeast
|Clean with subtle fruity and floral notes
|<1 per 10^6 yeast cells
|<1 per 10^6 yeast cells