Liquid Yeast


Sanders Liquid NEIPA yeast. The yeast that started the New England trend. This liquid yeast strain produces stone esters that leave the beer with a bouquet of grapefruit and mango flavour and aromas.

Min order 5hL

Suitable for

Brown Ales, Imperial Stouts, NEIPAs, Pale Ales, Red Ales, Stouts, West Coast IPAs

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Have you tried Sanders NEIPA yeast strain from WHC Labs yet?

The New England beer scene is booming, and it’s all thanks to one little yeast strain. This hardworking strain of yeast produces a bounty of stone fruit esters, giving the beer a deliciously fruity flavour and aroma. The Vermont strain is especially prized for its ability to produce these signature flavours and aromas.

As more and more brewers catch wind of the New England beer trend, this versatile yeast strain is sure to become a staple in breweries across the country. Thanks, little yeast strain, for making the beer world a better place!

The yeast used in a New England IPA is often a strain of Saccharomyces cerevisiae known as Vermont Ale Yeast. This yeast is known for its ability to produce fruity and estery flavours, which are prized in New England IPAs.

It is also known for its ability to produce high levels of attenuation, meaning that it can convert a high percentage of the sugars in the wort into alcohol. This combination of high attenuation and fruity flavours makes Vermont Ale Yeast an ideal yeast for brewing New England IPAs.

One of the more popular types of yeast used in hazy IPAs is called ‘Brettanomyces.’ Brettanomyces is a wild yeast that is known for its ability to create fruity and funky flavours in beer. This type of yeast is often used in sour beers, but it can also be used in IPAs to create a distinct haze. Some brewers believe that the Brettanomyces yeast adds complexity and depth to the flavour of a hazy IPA.

The yeast that Treehouse Brewing Company uses is a Belgian strain that they picked up while on a trip to Belgium. This particular yeast strain is known for its fruitiness and esters, which give Treehouse beers their unique flavour profile. The brewery also uses a lot of wheat in its recipes, which contributes to the characteristic hefeweizen flavours.

New England IPAs are all the rage right now. The juiciness of the hops makes them extremely drinkable and flavorful. There are a few things you can do to make your NEIPA juicier.

First, use more hops in the boil. This will add more flavour and juiciness to the beer. Second, use more hops in the dry hop. This will add even more aroma and flavour to the beer. Finally, use a yeast that is known for producing esters. This will add even more fruity flavours to the beer.

Flocculation -Medium

Temperature – 16-21°C

Comparative Strains
Vermont, Conan, Burlington, Barbarian

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