Description
With the rise in popularity of the Cold Fermented IPA our friends at Lallemand have produced this hybrid lager yeast. Clean, lager like flavours can be achieved with quick fermentation with a wide temperature range of 10 – 20°C. Producing clean aroma and flavour with low to medium ester but essentially NO SULPHUR.
Checkout these Cold IPA style beers made by Verdant and Sierra Nevada
LalBrew NovaLager™ is a true bottom-fermenting Saccharomyces pastorianushybrid from the novel Group III lineage that has been selected to produce clean lager beers with distinct flavour characteristics and superior fermentation performance.
LalBrew NovaLager™ is a robust lager strain with idealcharacteristics for lager beer production including fast fermentations, highattenuation and high flocculation. The distinct flavor profile is very clean, slightesters over a wide temperature range.
This product is the result of the researchand development work of Renaissance Bioscience Corp. (Vancouver BC,Canada) in partnership with Lallemand Brewing. LalBrew NovaLager™ wasselected using classical and non-GMO breeding methods to obtain a novelSaccharomyces cerevisiae x Saccharomyces eubayanus hybrid strain that defines anovel Group III (Renaissance) lager lineage that is distinct from any othertraditional Saccharomyces pastorianus strains.
This strain is a low VDK/diacetylproducer and utilizes patented technology from the University of CaliforniaDavis (USA) that inhibits the production of hydrogen sulfide (H2S) off-flavors,therefore reducing the maturation time associated with lager beer production.
Brewing Properties
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.
Microbiological Properties
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
Michael Bull (verified owner) –
The claims and temperature range seemed too good to be true, and they are for me.
I bought Nova because I don’t have temperature control, so standard lager yeasts are not appropriate for me.
I fermented 2 packets in 20l at between 18-20 degrees, and whilst I got the crispness I really wanted and couldn’t normally achieve with other yeasts, the fruity esters are quite intense when fermented at these temps and paired with a clean lager base.
I’ll stick with clean yeast in future, which miss the crispness, or wait until I have temp control because this is too much of a compromise if you cannot keep it cool.