Lallemand LalBrew NovaLager™ · Dry Lager Yeast · 11 g

A clean lager without the long, cold wait. NovaLager is a modern hybrid with no sulphur, low diacetyl, and a fermentation that can finish in about six days at 12 °C.

Attenuation 78–84 % · 10–20 °C · Medium flocculation · POF negative · No H₂S · 13 % ABV · 50–100 g/hL · 11 g sachet

What it does in your beer

NovaLager is very clean and mostly neutral, with slight ester notes of red apple and fruit, low diacetyl and no H₂S. It's a true bottom-fermenting Saccharomyces pastorianus hybrid from the novel Group III lineage, bred with classical non-GMO methods.

Because it's a low diacetyl producer and doesn't make hydrogen sulphide, Lallemand says maturation time comes down. It also makes lager styles at higher temperatures and lower pitch rates than traditional lager yeasts. Above 20 °C it stays clean, just less lager-like.

At a glance

How much for a 20 L batch

At 50–100 g/hL, 20 L needs 10–20 g, so 1–2 sachets of 11 g (approx., calculated from Lallemand's rate).

Lallemand's TDS says more stressful fermentations — high gravity, high adjunct, high acidity — may need a higher pitch rate and additional nutrients. For a doppelbock or Baltic porter, pitch two.

How to use

• Chill the wort into the 10–20 °C range and sprinkle the yeast evenly over the surface as the fermenter fills.
• For traditional lager styles stay within 10–20 °C; at 12 °C, fermentation can be complete in about 6 days.
• Running warm? Above 20 °C the beer is still clean but less lager-like, according to Lallemand.
• Strong wort above 16 °P (SG 1.065)? Lallemand's general rehydration protocol recommends rehydrating rather than dry pitching: 10× the yeast's weight of sterilised water at 30–35 °C, 15 minutes, stir, 5 more minutes, then attemperate in steps of no more than 10 °C.

Pairs well with

Brewing a Czech-style pilsner? Try it with our floor-malted Czech Pilsner malt and Saaz.

Vienna lager instead? Build it on BESTMALZ BEST Vienna malt with a little Weyermann® CARAHELL®.

Storage & shelf life

• Store dry and below 4 °C with the packaging intact (Lallemand).
• Shelf life: 2 years in the original sealed package when stored correctly, per Lallemand's specification sheet.
• Opened sachet: reseal, refrigerate below 4 °C and finish it within 3 days.

Food information

• Food business operator: Danstar Ferment A.G. c/o Lallemand GmbH, Man-Straße 23A, 2333 Leopoldsdorf bei Wien, Austria
• Name: Active dry brewing yeast (Saccharomyces pastorianus), LalBrew NovaLager™
• Ingredients: active dry yeast (Saccharomyces pastorianus), emulsifier E491 (approx. 1 %)
• 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

Údaje o potravině (CZ)

• Název: Aktivní sušené pivovarské kvasnice (Saccharomyces pastorianus), LalBrew NovaLager™
• Složení: aktivní sušené kvasnice (Saccharomyces pastorianus), emulgátor E491 (cca 1 %)
• Alergeny: neobsahuje – pivovarské kvasnice nepatří mezi 14 alergenů uvedených v nařízení (EU) č. 1169/2011
• Čisté množství: 11 g
• Skladování: v suchu, pod 4 °C
• Provozovatel potravinářského podniku: Danstar Ferment A.G. c/o Lallemand GmbH, Man-Straße 23A, 2333 Leopoldsdorf bei Wien, Austria

Good to know

• A real lager yeast (S. pastorianus), not an ale strain pretending — just more relaxed about temperature.
• 11 g vacuum-packed sachet.
• Expect ingredients and equipment in separate parcels: ingredients are sent from our partner warehouse in the Czech Republic.

FAQ

Is NovaLager a true lager yeast?
Yes. Lallemand describes it as a true bottom-fermenting Saccharomyces pastorianus hybrid from the Group III lineage.

Why does it need less maturation time?
Lallemand says it's a low diacetyl producer and, thanks to patented technology, doesn't produce H₂S off-flavours — which reduces maturation time.

Can I ferment it warmer than a normal lager yeast?
Its range for traditional styles is 10–20 °C. Lallemand notes fermentations above 20 °C are still clean, but less lager-like.

How many sachets of NovaLager for 20 L?
One to two: 50–100 g/hL is 10–20 g for 20 L. Two for strong lagers.