Apparently Lallemand is releasing yet another new strain of yeast. According to the press release, bred, like Farmhouse, with non-GMO techniques.
Not in homebrew packets yet…
Edit: and Lallemand’s webpage for it: https://www.lallemandbrewing.com/en/asia/novalager-test/
Nice. I like this: “…will not produce hydrogen sulfide (H2S)…”. That’s my biggest turn off with lager yeast. I don’t like the hint of sulfur so many seem to appreciate from a lager. I often use a clean ale yeast to produce a pseudo lager-like beer because of it.
Wow… better life through selective breeding! This is a brand new third line of pastorianus lager yeast, distinct from the previous two naturally occurring groups, namely Frohberg (all commercially available pastorianus strains) and Saaz (known to exist, but very rarely used and not for sale). So they’ve actually bred a new strain that doesn’t produce sulfur or diacetyl, very cool! I’m sure most people will use it to make friggin “Cold IPA”, but some will use it to make lagers, and THAT is what I think will be most interesting to see what kind of lagers it can make. It does say it’s a little fruity, so… hmm… a little skeptical. I mean, if it’s like S-23, some people will love it, and some will hate it, and the other 99% won’t know or care about it.
Ditto. Puts me off even some of the widely respected classics.
But I’ve had such good success with good ole 34/70 at higher temps the big question for me is how this will compare.
I can tolerate a slight hint of sulfur, but it has to be way in the background and not a distraction.
I’ve had better success with Diamond and S-189 fermented warm than with W-34/70. It will indeed be interesting to see what the Novalager can do in comparison. My guess is… apple esters when fermented warm, since Lallemand already says so.
Wow, this looks really interesting. Looks like Lallemand removed the Novalager links from their site (OP’s link doesn’t work anymore), but they’ve already got some recipes on PDF, including not just a friggin’ Cold IPA, but a friggin’ Hazy Cold IPA:
https://www.lallemandbrewing.com/wp-content/uploads/2022/09/LAL-recipes-InternationalPaleLager-NovaLager-10HL-1.pdf
https://www.lallemandbrewing.com/wp-content/uploads/2022/09/LAL-recipes-Baltic-Porter-NovaLager-10hl-1.pdf
https://www.lallemandbrewing.com/wp-content/uploads/2022/09/LAL-recipes-HazyColdIPA-NovaLager-10HL-1.pdf
That friggin Hazy Cold IPA recipe looks great. Thanks for that link…can’t wait to try this yeast.
No sulfur is a no go for me.
The press release says no hydrogen sulfide (H2S, rotten egg) is produced, but doesn’t say anything about sulfur dioxide (SO2, burnt match).
fyi
https://www.lallemandbrewing.com/en/united-states/product-details/lalbrew-novalager/
Going to try this yeast as soon as I can get it.
Here is the coolest link of them all:
EDIT: The more I learn about this yeast… the more I realize that this truly is just a Cold IPA delivery device. It’s 3/4 cerevisiae, 1/4 eubayanus, so it’s just barely a “lager” strain IMO. Based on the comparisons by Lallemand, I believe it will taste quite fruity, similar to Fermentis S-23.
Lots of interesting info about Diamond there, too.
I’ll give it a shot, and I like the high attenuation and high flocculation, but I wonder what the “distinct flavor profile” really is. Looks more estery than Nottingham.
This is very exciting just as all new dry yeast strains are (to me, anyway) so I’ll be interested to see what it’s like. The truth is that I need to know (if possible) how it compares to something else that’s out there because I can’t make a determination based on the description. Maybe there is no comparison so I’ll just have to try it when it’s available. It reminds me of this trip to my supplier where I asked her for 2124 but she stopped carrying Wyeast. She gave me Omega German Lager #1 and said it’s 2124 but it’s not. It’s more like WLP830 German Lager (which many say IS 2124) but I don’t think so and I’ve never thought so. It’s very nice but it’s not 2124 so some context would be good for this dry strain but maybe there is no context. I’d love to try the Baja from Cellar Science and also this Novalager but not until they’re in smaller (11-12g) packs. Also, rotten eggs are a no but I generally don’t get rotten eggs. I will get some slight sulfur/matchstick at the end of fermentation but what is left in the glass of beer is way, way in the background and it’s what tells me that the beer was brewed with lager yeast.
I just emailed them to see if they have info on pressurized fermentations. The distinct flavor, enhanced above 20C, makes me think I’ll stick with other strains unless it cleans up under pressure with room temp fermentation.
Also, the red apple flavor has me wondering if this is related to 2007, which is very forgiving of warm temperatures, but had the dreaded (to me at least) Budweiser flavor.
FYI, I got a quick response from Lallemand - no data of pressurized ferments as of yet, and 11g sachets are expected out in November.
Great team work.
Oh, That’s really interesting. Just feel interest to have it ASAP. Thanks for the exploring the new brand before us. Hope the taste will really be different.
open to it, but i actually love that perfect tiny whiff of matchstick in a lager.
Interesting how we’re all different. It repulses me.
Werner Back’s book has a great discussion on sulfur (dioxide).
Hydrogen sulfide is always a defect, mostly related to yeast health.
After years of brewing, I come to realize that for beginners, it’s better to brew lagers at high temperatures.
It gets you 70% of the way 100% of the time.
To get 100% of the way, you need to do a lot of things right, and it’s not easy.