Lallemand LalBrew New England American East Coast Ale Yeast

Lallemand’s dedicated strain for New England-style hazy IPAs. It was selected specifically to deliver that big, juicy fruit character people expect from hazy beers while still supporting good haze stability and a soft mouthfeel.

Best For

Hazy IPAs, Juicy IPAs, New England pale ales, and any modern hop-forward beer where you want prominent tropical and stone fruit esters with a fuller body.

Hard Specs

• Attenuation: 74–80%
• Flocculation: Medium
• Temperature Range: 64–77°F (ideal 66–73°F)
• Alcohol Tolerance: Up to 12% ABV
• More tech specs

Flavor & Behavior

This strain produces a solid punch of tropical and stone fruit esters — mango, peach, pineapple, and citrus. It works especially well with the big, juicy hop varieties that dominate hazy IPAs and tends to amplify their fruit-forward qualities.

It also helps maintain haze and leaves enough body to give the beer that soft, pillowy texture that’s become a hallmark of the style.

In Practice

This is one of Lallemand’s purpose-built hazy IPA strains. If you’re making New England IPAs or juicy pales and want a dry yeast that can actually compete with liquid options in terms of fruit character and mouthfeel, East Coast Ale is a strong choice. It sits in a similar lane as Pomona but brings its own ester profile and haze performance. A lot of brewers are using it specifically because it was developed for this exact style of beer rather than being adapted from older strains.

Pitching & Rehydration

One 11g sachet does a standard 5 gallon batch around 1.050 OG. Rehydrate in 86–95°F water for 15–30 minutes before pitching.