Verdant IPA | Lalbrew
Lallemand
LalBrew® Verdant IPA was specially selected in collaboration with Verdant Brewing Co. (UK) for its ability to produce a variety of hop-forward and malty beers.
Quantity Discount
Qty | Price | Save |
---|---|---|
Over 50 st | 53 kr | 10% |
Kundrecensioner
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Write a review, click HERE!LalBrew® Verdant IPA was specially selected in collaboration with Verdant Brewing Co. (UK) for its ability to produce a variety of hop-forward and malty beers.
Prominent notes of apricot and undertones of tropical fruit and citrus merge seamlessly with hop aromas. With medium-high attenuation, LalBrew® Verdant IPA leaves a soft and balanced malt profile with slightly more body than a typical American IPA yeast strain.
BEER STYLES: NEIPA, English Ale, American Pale Ale, English Bitter, Sweet Stout and Sours
Alcohol Tolerance | ABV 10% |
Dosage | 1 g / liter |
Flocculation | Medium |
Liquid / Dry | Dry Yeast |
Temperature | 18 - 23°C |
Yeast Style | Ale |
Attenuation | 65 - 72% |
Storage instructions | in cooler |
POF+/- | POF- |
STA1 | Negative |
Size | 11 g |
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A: We usually ship an order within 1-2 business days from our warehouse. If you are in a hurry, choose MM-Express at checkout, then we will send you your order on the same business day if you have placed your order before 10 a clock CET. We ship our goods with Bring where the shipping time is usually expected to take between 1-2 business days, depending on the options + your order's delivery terms.
Lallemand was founded in Montréal towards the end of the 19th
century. Fred Lallemand was a young immigrant who had left
his native Alsace after the Franco-Prussian war of 1870-1871. His
initial business in Montréal in the late 1800s involved the trading of animal fats and then he built a plant for the refining of
vegetable oils to bakers shortening. After moving the vegetable
oil refining plant to upstate New York, he returned to Montréal
and built a new plant in 1915 on Préfontaine Street. By 1921 he
was importing bakers yeast from the United States and in 1923
he started producing fresh baker’s yeast. The necessary technology was obtained from Dr. Effront (University of Brussels) who
sent his students, first Dr. de Chaunac and later Dr. Cherney, to
direct production and train new technologists. The production
of dry bakers yeast was introduced with the aid of the National
Research Council during WWII. In 1947, the second generation
of the Lallemand family sold the business to a financial group,
which, in 1952, sold it to Roland Chagnon, whose family still
owns Lallemand.