BBD 7/2025
LalBrew NovaLagerâ„¢ is a true bottom fermenting Saccharomyces pastorianus hybrid that has been selected to produce clean lager beers with distinct flavor characteristics and superior fermentation performance. The distinct flavor profile is very clean, slight esters over a wide temperature range. This strain is a low VDK/diacetyl producer and utilizes patented technology from the University of California Davis (USA) to ensure that the strain will not produce hydrogen sulfide (H2S) off-flavors, therefore reducing the maturation time associated with lager beer production.

Brewing Characteristics

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 High Flocculation.
• Aroma and flavor is clean with low to medium ester, no sulfur.
• This strain is POF negative.
• The optimal temperature range for LalBrew NovaLagerâ„¢ 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.

Flavor & Aroma

When fermented at higher temperatures, typical flavors and aromas include clean, low to medium ester with no sulfur.

Attenuation

78-84%

Fermentation Temp Range

10 - 20°C (50 - 68°F)

Flocculation

Medium

Alcohol Tolerance

13% ABV

Pitch Rate

50 - 100g/hL

Species

S. pastorianus