Fruity, juicy, and hazy.
NE Style IPA's are the result of a combination of specific malts, hops, yeast, and process techniques.
The following strains exhibit strong biotransformative properties, a process where hops added at a specific time in the fermentation process will interact with yeast to maximum fruity-citrus character, increasing the concentration and resulting flavor from hop oil components like geraniol, linalool, and citronelle, in the finished beer.
Please let us know if you have any questions regarding the process and ingredient selection for this popular style.
JY127 - Magic IPA Yeast, US Ale XIII
Has its ancestry traced to a famous Vermont Brewery, but has evolved stronger flocculation characteristics. Most likely originating from Britain long ago. Works great for hoppy beers such as Pale Ales, IPAs and Double/Imperial IPAs. Fruity when fermented warm, and these esters blends blend well tropical and citrus flavored hops.
Origin: Vermont, USA
Temperature Range: 66-74°F (18-23°C)
Alcohol Tolerance: 11%
JY137 - UK Ale VIII (“British and Malty”)
As the name says, this yeast leans itself for malt-driven beers. Not a very attenuative strain, leaving plenty of body behind. Finishing over 1.020 (4 °P) is not unusual, resulting in very smooth ales that are velvety and polished. A very robust yeast, growing in large numbers and can withstand underpitching without real issues. True top-cropping yeast.
Origin: Northamptonshire, UK
Temperature Range: 68-75°F (18-24°C)
JY243 - Burlington Beer Factory
Sourced from a brewery specializing in hazy NE-style IPAs, this strain is ideal for beers requiring lower attenuation to enhance body, and a balanced finish. Most likely originating from Britain long ago. Works great for hoppy beers such as Pale Ales, IPAs and Double/Imperial IPAs. Fruity when fermented warm, and this fruitiness blends great with hoppiness from the hops you use.
Temperature Range: 68-74°F (18-23°C)
Alcohol Tolerance: 11%
JY244 - Downeaster
Originating in the Pacific-Northwest of the USA, this yeast does well for hop-driven beers. Combines greatly with hops that provide a stone-fruit character. Flocculates medium, and is a great choice for they hazy IPA styles while maintaining good attenuation Can ferment at somewhat elevated temperatures without bringing ruin to a batch of beer, and brings out peach/apricot flavors at this temperature.
Origin: Oregon, USA
Temperature Range: 68-78°F (20-25°C)
Alcohol Tolerance: 10%