Introducing LalBrew® House Ale: A New Standard inYeast Performance

We are excited to announce the release on September 16, 2025, of LalBrew® House Ale, a yeast strain that sets a new benchmark in brewing performance.

LalBrew® House Ale was selected by Escarpment Labs (ON, Canada) using selection criteria focused on identifying a strain that combines superior fermentation capabilities and brewers’ preference input in real world brewing environments.

Consider LalBrew® House Ale the new top choice for brewers seeking fermentation efficiency, quality, and consistency. Compared to traditional “house strains” commonly used today, LalBrew®

House Ale offers:
 Faster fermentations – higher throughput increasing production capacity.
 Shorter maturation times – accelerated clean-up of diacetyl and acetaldehyde.
 High stress tolerance – capable of handling difficult fermentations.
 Excellent repitchability – genetically stable and proven consistency in key brewing
parameters.
 High FAN uptake – more stable final product.


Thanks to its neutral flavor profile, this versatile strain is perfect for crafting a wide range of ales. When combined with appropriate nutrients, LalBrew® House Ale is also an excellent choice for cider and hard seltzer production. Additionally, it can be used for bottle conditioning and re-starting stuck fermentations.

LalBrew® House Ale is a pure strain Saccharomyces cerevisiae with a recommended pitch rate of 50- 100g/hL. The yeast is now available in 500g bricks and 11g sachets.

About Lallemand Brewing

Lallemand Brewing is a business unit of Lallemand Inc., a privately held Canadian company specializing in the research, development, production, marketing and distribution of yeast and bacteria. Lallemand Inc. has over 4000 employees located in more than 45 countries on 5 continents.

About Escarpment Labs

Escarpment Labs is a Canadian company based in Guelph, Ontario, specializing in high-qualitybrewing yeast and fermentation education. Founded in 2015, we focus on bioprospecting, yeast breeding, Adaptive Lab Evolution (ALE), and applied fermentation research to help brewers improve flavor and efficiency.