LalBrew New England American East Coast Ale Yeast – 11g

Best Yeast for Juicy NEIPAs & Hop-Forward East Coast Ales

LalBrew New England™ is an ale strain selected specifically for its ability to produce a unique fruit forward ester profile desired in East Coast styles of beer.

If you’re chasing that saturated stone fruit aroma and pillowy mouthfeel in your NEIPA, Hazy or fruit forward beer this is the yeast for it.

It’s not just about haze — this strain brings out ripe peach, mango, and citrus through strong ester production and hop biotransformation.

The fermentation may take a little longer to kick off, but what you get is worth the wait: big aroma, lasting haze, and a soft, smooth finish that defines the style.

New England Yeast Characteristics

• Strain: Saccharomyces cerevisiae (top fermenting)
• Attenuation: 78–83%
• Alcohol Tolerance: Up to 9% ABV
• Fermentation Temp: 18–25°C
• Flocculation: Medium
• Aroma: Fruity, especially tropical and stone fruits

How to Use LalBrew New England

Dry Pitching: Just sprinkle it directly into your wort. No starter needed. It’ll get to work quickly.

Advanced Method: (Making a Yeast Starter)

• Add 1/2 teaspoon of sugar and the contents of the sachet to a glass with about 50ml of warm water. (approx. 20 °C)
• Cover the glass with a clean plate and simply leave for 15-20 minutes.
• Before you empty the glass of yeast into your brew we recommend vigorously stirring your wort.
• The more oxygen introduced before you put the yeast on will promote a strong healthy fermentation.

Substitute Yeasts

If LalBrew New England isn’t available, here are some good alternatives:

• SafAle US-05 – Cleaner and less juicy, but a good base for hoppy beers
• Mangrove Jack’s M44 US West Coast – More attenuation, neutral esters
• Mangrove Jack's M66 Hop Head Ale Yeast – Great for New England IPAs and fruit-forward ales

FAQs – New England Yeast in a Nutshell

What flavours does LalBrew New England produce?
Expect lots of tropical fruit and stone fruit — peach, mango, and citrus — especially in hop-forward beers.

Does it make beer hazy?
Yes, this yeast promotes haze stability and is often used in NEIPAs and hazy pale ales.

Why is the lag phase longer?
This yeast starts slower than other ale strains (up to 36 hours), but it finishes strong with excellent flavour retention.