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. A typical fermentation with LalBrew New England will produce tropical and fruity esters, notably stone fruits like peach.

Through expression of a β-glucosidase enzyme, LalBrew New England can promote hop biotransformation and accentuate hop flavor and aroma. LalBrew New England exhibits medium to high attenuation with medium flocculation, making it a perfect choice for East Coast style ales.
In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew New England yeast exhibits:
 
Fermentation that can be completed in 7 days, a bit slower than most ale strains. This is perfectly characteristic of this strain. Medium to High Attenuation and Medium Flocculation Fruity aroma, notably tropical and stone fruit The optimal temperature range for LalBrewTM New England yeast when producing traditional styles is 15°C (59°F)* to 22°C (72°F) Lag phase can be longer compared to other ale strains, ranging from 18-36 hours.
 
Microbiological Properties
Classified as a Saccharomyces cerevisiae, a top-fermenting yeast.
Typical Analysis of LalBrew®  New England Yeast:
Percent solids  93% – 97%
Living Yeast Cells  ≥  1 x 109 per gram of dry yeast
Wild Yeast  < 1 per 106 yeast cells
Bacteria  < 1 per 106 yeast cells
The finished product is released to the market only after passing a rigorous series of tests
*According to the ASBC and EBC methods of analysis
 
 
Brewing Properties
In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® Windsor yeast exhibits:
Vigorous fermentation that can be completed in 3 days
Medium attenuation and Low flocculation
Fruity and Estery flavor and aroma, typical of traditional English style ales
The optimal temperature range for LalBrew® Windsor yeast when producing traditional styles is 15°C(59°F) to
22°C(72°F)
Windsor does not utilize the sugar maltotriose (a molecule composed of 3 glucose units).
Maltotriose is present in wort in an average 10-15% of all malt worts. The result will be fuller body and residual sweetness in beer. Be advised to adjust mash temperatures according to desired result.
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality ofthe wort.