Peach and tropical fruit from the yeast, before the dry hop even lands. New England is Lallemand's East Coast ale strain, with a β-glucosidase enzyme that helps biotransform hop flavour and aroma.
Attenuation 78–83 % · 18–25 °C · Medium flocculation · POF negative · 9 % ABV · 100–200 g/hL · 11 g sachet
What it does in your beer
Expect fruity esters, especially tropical and stone fruit, with a distinct peach note. Through β-glucosidase expression it can promote hop biotransformation and accentuate hop flavour and aroma. Attenuation is medium to high (78–83 %) with medium flocculation.
It's a touch slower than most ale strains — about 7 days at 20 °C in Lallemand's standard wort, which Lallemand calls perfectly characteristic. Home turf is NEIPA and New England pale ale; Lallemand's list also runs to bitters, blondes, Irish reds and sweet stouts.
At a glance
| Manufacturer | Lallemand |
| Strain / type | East Coast ale yeast, top-fermenting (Saccharomyces cerevisiae) |
| Form | Active dry yeast |
| Pack size | 11 g sachet |
| Apparent attenuation | 78–83 % |
| Flocculation | Medium |
| Fermentation temperature | 18–25 °C |
| Fermentation time | About 7 days at 20 °C |
| Alcohol tolerance | 9 % ABV |
| Phenolic character (POF) | Negative |
| Aroma | Tropical and stone fruit, peach |
| Hop biotransformation | β-glucosidase activity |
| Dosage | 100–200 g/hL |
| Rehydration | Not recommended — dry pitching performs better |
How much for a 20 L batch
Lallemand's rate for this strain is higher than usual: 100–200 g/hL. For 20 L that's 20–40 g, i.e. 2–4 sachets of 11 g (approx., calculated from the manufacturer's rate).
One sachet is below Lallemand's minimum for 20 L, so order at least two per batch.
How to use
- Dry pitch: for New England, Lallemand reports better fermentation performance than with rehydration. Sprinkle the yeast evenly over the wort surface as the fermenter fills, with the wort at 18–25 °C.
- Give it the full week. Slow-looking progress at day 4 is normal for this strain, not a stall.
- Keep the recipe within its 9 % ABV tolerance.
Pairs well with
Brewing a NEIPA? Try it with BESTMALZ BEST Pale Ale, a generous share of oat flakes, and Citra with Mosaic in the dry hop.
Storage & shelf life
- Store sealed, dry and below 4 °C (Lallemand).
- If you open a sachet, reseal it, keep it below 4 °C and use it within 3 days.
- Don't use it past the expiry date on the pack.
Food information
- Name: Active dry brewing yeast (Saccharomyces cerevisiae), LalBrew New England™
- Ingredients: active dry yeast (Saccharomyces cerevisiae) — the full ingredient declaration is printed on the sachet
- Allergens: brewing yeast is not one of the 14 allergens listed in EU Regulation 1169/2011
- Net quantity: 11 g
- Storage: dry, below 4 °C
Good to know
- Plan on 2–4 sachets per 20 L — this strain is dosed at double the usual Lallemand rate.
- Each sachet: 11 g of active dry yeast.
- Ingredients are packed at our partner's Czech warehouse and ship on their own, apart from any kit or equipment.
FAQ
How many sachets for a 20 L NEIPA?
Two to four. Lallemand's 100–200 g/hL is 20–40 g for 20 L.
Why is fermentation slower than with my usual ale yeast?
About 7 days at 20 °C is normal for this strain — Lallemand describes it as a bit slower than most ale strains.
Should I rehydrate it?
No. Lallemand reports better fermentation performance with dry pitching for this strain.
Does the yeast add fruit on its own?
Yes: tropical and stone-fruit esters, notably peach, plus β-glucosidase activity that can boost hop flavour and aroma.