LalBrew Verdant IPA Dried Yeast 11g - Hazy IPA Ale Yeast by Lallemand

LalBrew Verdant IPA is the dry yeast that brought true hazy IPA character to the sachet — selected by Lallemand in collaboration with Verdant Brewing Co., the Cornish brewery whose name is shorthand for world-class NEIPA. If you want the soft, juicy, fruit-saturated profile of a modern hazy without wrangling liquid yeast, this is the strain the style's own specialists chose to put their name on.

 

What Verdant IPA delivers is a masterclass in working with hops rather than under them. The strain's own fermentation character leads with prominent apricot, backed by undertones of tropical fruit and citrus — flavours that merge seamlessly into modern hop profiles rather than sitting beside them. Then it goes a step further: through expression of the β-lyase enzyme, Verdant IPA actively promotes hop biotransformation, unlocking bound aroma compounds from your dry hop charge and amplifying hop flavour beyond what the hops alone would give. Its medium-high attenuation of 75–82% deliberately leaves more body than a typical American IPA strain — the soft, pillowy malt cushion a hazy needs — while medium flocculation keeps a stable, style-appropriate haze in the glass. And because the strain is POF negative, there's no phenolic spice getting in the way: just fruit, softness, and hops.

Ferment at 18–23°C and expect completion in around five days. With a 12% alcohol tolerance and genuine versatility beyond the hazy lane — English IPA, pale ales, bitters, sweet stouts, even sours — one 11g sachet pitches up to 23 litres at standard gravity and earns permanent shelf space in any hop-forward brewery.

Premium dried brewing yeast Sprinkle directly onto the wort (dry pitching is Lallemand's preferred method), or rehydrate per standard procedure. Pitch rate: 50–100 g/hL. Store vacuum-sealed, dry, below 4°C — do not use sachets that have lost their vacuum.

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Flavor & Aroma

• Prominent apricot (signature) with tropical fruit and citrus undertones
• β-lyase hop biotransformation — actively amplifies dry hop flavour and aroma
• Soft, full malt profile — more body than typical American IPA strains
• Clean and phenol-free (POF negative) — stable haze, juicy finish

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Usage

IPA: NEIPA, Hazy IPA, English IPA, Session IPA, Double IPA Pale Ale: American Pale Ale, English Bitter, ESB Specialty: Sweet Stout, Oatmeal Stout, sours, fruited beers

Ferment at 18–23°C; completes in ~5 days. Time your dry hop during active fermentation to maximise the β-lyase biotransformation effect. Pairs beautifully with Citra, Mosaic, Nectaron, Krush, and other fruit-forward hops.

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Quick facts

 

Brand: Lallemand — LalBrew Premium range

Strain: Verdant IPA — selected with Verdant Brewing Co. (UK)

Type: Dried brewing yeast, top-fermenting (POF negative)

Attenuation: 75–82% (medium-high — leaves soft body)

Fermentation range: 18–23°C

Flocculation: Medium — stable haze

Alcohol tolerance: 12% ABV

Pitch rate: 50–100 g/hL — one 11g sachet pitches up to 23L

Pack size: 11g

Use: NEIPA, Hazy IPA, pale ales, bitters, sweet stout