Lallemand NovaLager Yeast 11g
Lallemand

LalBrew NovaLager™ is a true bottom-fermenting Saccharomyces pastorianus hybrid from the novel Group III lineage that has been selected to produce clean lager beers with distinct flavor characteristics and superior fermentation performance. LalBrew NovaLager™ is a robust lager strain with ideal characteristics for lager beer production including fast fermentations, high attenuation. The distinct flavor profile is very clean, slight esters over a wide temperature range. This product is the result of the research and development work of Renaissance Bioscience Corp. (Vancouver BC, Canada) in partnership with Lallemand Brewing. LalBrew NovaLager™ was selected using classical and non-GMO breeding methods to obtain a novel Saccharomyces cerevisiae x Saccharomyces eubayanus hybrid strain that defines a novel Group III (Renaissance) lager lineage that is distinct from any other traditional Saccharomyces pastorianus strains. This strain is a low VDK/diacetyl producer and utilizes patented technology from the University of California Davis (USA) that inhibits the production of hydrogen sulfide (H2S) off-flavors, therefore reducing the maturation time associated with lager beer production.

Classified as Saccharomyces pastorianus, a bottom-fermenting yeast. Typical Analysis of LalBrew NovaLager™ yeast:

Percent solids 93% – 97%
Viability = 5 x 109 CFU per gram of dry yeast
Wild Yeast < 1 per 106 yeast cells
Diastaticus Negative
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

In Lallemand’s Standard Conditions Wort at 12°C (53.6°F) LalBrew NovaLager™ yeast exhibits: Vigorous fermentation that can be completed in 6 days.

High Attenuation and Medium Flocculation.

Aroma and flavor are clean with low to medium ester, no sulfur. This strain is POF negative.

The optimal temperature range for LalBrew NovaLager™ yeast when producing traditional styles is 10 – 20°C (50 – 68°F).

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