Fermentation temperature: 20-30°C (68-86°F); best results at 20-22°C (68-72°F)

Fermentation rate: Very fast

Attenuation: Medium-low

Alcohol tolerance: 9.0% abv

Flocculation / Sedimentation: Medium / Low
Better settling can be promoted by cooling and use of fining agents.

Foam stability: Good

Diacetyl production: Low 

Aromatic contribution: Mauribrew ALE 514 has a neutral profile thus enhances malt flavours of the beer. Slight fruity notes are enhanced on higher gravity brews. Mauribrew ALE 514 leaves some chewy mouthfeel to the beer. It is best used for medium to heavy bodied beers where a low level of fruity ester character is desired eg. Amber Ales, Irish Red Ale, Scottish Ale, Bière de Garde.

Packaged in Timaru, NZ

LalBrew® New England is an ale strain selected specifically for its ability to produce a unique fruit forward ester profile desired in East Coast styles of beer. A typical fermentation with LalBrew®  New England will produce tropical and fruity esters, notably stone fruits like peach. Through expression of a β-glucosidase enzyme, LalBrew® New England can promote hop biotransformation and accentuate hop flavor and aroma. LalBrew® New England exhibits medium to high attenuation with medium flocculation, making it a perfect choice for East Coast style ales.

Full product details are available from Lallemand.

LalBrew Köln® is ideal for brewing traditional Kölsch-style beers and other neutral ales.  The neutral character of this strain accentuates delicate hop aromas while imparting subtle fruity esters.  Through expression of a beta-glucosidase enzyme LalBrew® Köln can promote hop biotransformation and accentuate hop flavor and aroma. Colder fermentations will be more neutral in character, while warmer fermentations will have more fruit-forward ester profile.

Full product details are available from Lallemand