Vermont Ale Yeast - Escarpment Labs

A great strain for hop biotransformation, with stone fruit and citrus character. We think that Vermont pairs really well with hops like Simcoe and Citra, helping to release stone fruit and citrus aromas. Works great in NEIPAs as well as English ales. Attenuation 73% - 83% Flocculation Medium Fermentation Temp 66° - 72° F Alcohol Tolerance High Biotransformation High (Thiol Favoring) Profile Apricot, Citrus, Lemongrass Suggested Styles NEIPA, American IPA, Pale American Ale