Description

Escarpment Laboratories Vermont Ale yeast

This high-character American ale yeast produces hop-accentuating fruity esters, accentuating stone fruit and citrus character, a great strain for hop bio-transformation. Vermont will pair really well with hops like Simcoe and Citra, helping to reliease stone fruit and citrus aromas.  This yeast will work great in NEIPA as well as English ales.

Flocculation: Medium
Attenuation: 73 - 83%
Temperature: 19 - 22°C
Alcohol Tolerance: High
Diastatic (STA1): No

Flavour Profile: Apricot, Citrus, Lemongrass

Suitable Beer Styles: NEIPA, American IPA, American Pale Ale

Possible Substitutes

• White Labs WLP095 Burlington Ale yeast
• Imperial Yeast A04 - Barbarian Ale yeast
• Lallemand Verdant IPA Ale yeast