LalBrew Verdant IPA was specially selected in collaboration with Verdant Brewing Co. (UK) for its ability to produce a variety of hop-forward and malty beers. Prominent notes of apricot and undertones of tropical fruit and citrus merge seamlessly with hop aromas. With medium-high attenuation, LalBrew Verdant IPA leaves a soft and balanced malt profile with slightly more body than a typical American IPA yeast strain.

This highly versatile strain is well suited for a variety of beer styles including NEIPA, English IPA, American Pale, English Bitter, Sweet Stout and Sours.

Microbiological Properties

Classified as Saccharomyces cerevisiae, a top fermenting yeast.

Typical Analysis of LalBrew Verdant IPA:

• Percent solids 93% – 96%


• Viability ≥ 5 x 109 CFU per gram of dry yeast


• Wild Yeast < 1 per 106 yeast cells


• Diastaticus Undetectable


• Bacteria < 1 per 106 yeast cells

Finished product is released to the market only after passing a rigorous series of tests.

*See specifications sheet for details

Brewing Properties

In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew Verdant IPA yeast exhibits:

• Fermentation that can be completed in 5 days.


• Medium to high attenuation and moderate flocculation.

Aroma and flavor is dominated by apricot with notes of tropical fruit and balanced maltcharacter.

The optimal temperature range for LalBrew Verdant IPA yeast when producingtraditional styles is 18°C (64°F) to 23°C (73°F).

Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate,yeast handling, fermentation temperature and nutritional quality of the wort.