LalBrew New England American East Coast Ale Yeast – 11g

LalBrew New England Ale Yeast

LalBrew New England is a fruit-forward ale yeast selected for East Coast and New England-style beers. It produces tropical and stone-fruit esters while allowing hop character to remain prominent.

The strain expresses beta-glucosidase activity that can promote hop biotransformation and accentuate hop flavour and aroma, making it particularly useful in heavily late-hopped and dry-hopped beers.

Yeast Details

• Yeast Type: American East Coast ale yeast (Saccharomyces cerevisiae)
• Pack Size: 11g
• Fermentation Temperature: 18–25°C
• Attenuation: 78–83%
• Flocculation: Medium
• Alcohol Tolerance: Up to 9% ABV
• Character: Tropical fruit and stone-fruit esters
• Pitching Rate: 100–200g/hL
• Good For: NEIPA, New England pale ale and other hop-forward East Coast styles

How to Use

Pitch directly into cooled wort and ferment at 18–25°C. Lallemand lists a pitching rate of 100–200g/hL, so stronger or more demanding wort may require more than one 11g sachet.

Substitute Yeasts

LalBrew Pomona is a strong alternative for modern hazy and hop-forward IPA, with peach, citrus and tropical fruit character and a higher 14% alcohol tolerance. Mangrove Jack's M66 Hophead is another hop-focused option, but it uses a yeast-and-enzyme blend rather than the same fermentation profile.

Brewer's Tip

Use New England when yeast-derived fruit and hop interaction are part of the beer design. For very high-gravity IPA, Pomona is the more robust fit because New England is listed at 9% alcohol tolerance.