In cooperation with the leading IIPA and Pale Ale breweries in Europ, Lallemand developed the Verdant IPA yeast.
Lallemand investigated the Vandant and found 3 Saccharomyces Cerevisiae strain. One of them was chosen because of it's constant and high quality production.
The taste range from fresh peach and tropical fruits to notes of citrusy. The yeast also produce a pleasant and full mouthfeel, which is very suitable for modern IPAs.
You can use the Vendant IPA yeast for Pale Ales and IPAs, but also for styles like English Mild, Bitter or Stouts.
Suitable for following beere styles:
- Black IPA
- Double IPA
- Englisch IPA
- New England IPA
- Sesion IPA
- Sour IPA
temperature: 18 - 23 °C
Attenuation: 72 - 82 %
Flocculation: Medium - High
Alcohol Tolerance: 10 %