Sanders- Modern NEIPA Yeast- Fresh Yeast Pouch
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Please note pitch sizes are for standard gravity wort. For starting gravity above 1.065 please order double the pouches, for gravity above 1.080 order triple the amount of yeast.
Introducing Sanders yeast, a highly acclaimed strain revered for its significant contributions to the Hazy IPA beer revolution. This iconic yeast strain has become synonymous with the hazy, juicy, and tropical flavors found in the beloved New England IPA style. Craft breweries worldwide seek out Vermont yeast for its remarkable ability to produce juicy hazy beers that are bursting with fruity hop character and tropical fruit esters.
The hallmark feature of Sanders yeast is its exceptional ability to accentuate hop flavors and aromas. When used in brewing, this yeast strain imparts an irresistible bouquet of tropical fruit, citrus, and stone fruit notes to the beer. From vibrant pineapple and mango to zesty orange and grapefruit, Sanders yeast transforms a standard IPA into a luscious, fruit-forward elixir that captivates the palate.
Its expressive nature and complex ester profile contribute to the rich, hazy appearance and intense fruity aromas that define the NEIPA style. Another notable characteristic of Vermont yeast is its ability to create a soft and velvety mouthfeel in the finished beer. This feature, often described as “pillowy,” adds an extra layer of indulgence to the drinking experience. The yeast’s moderate attenuation and glycerol production properties result in a beer with a fuller body and a smooth texture, further enhancing the overall sensory appeal of beers brewed with Sanders yeast.. This strain also works incredibly well with non hop forward styles as well as it combines well with dark malts to produce complex flavor properties.
Strain: Saccharomyces cerevisiae
ABV Tolerance: 14%
Nitrogen Demand: Medium
Brown Ales, Imperial Stouts, NEIPAs, Pale Ales, Stouts, West Coast IPAs
Vermont, Conan, Burlington, Barbarian
Fresh Yeast Pouch (10hl)
Recommendation for Liquid Yeast
Recommendation for Dried Yeast
Lactobacillus Plantarum-Dehydrated Bacteria (250g)
A dehydrated lactobacillus culture for kettle souring and mixed fermentation. Produces a quick clean pH drop and a citrus aroma that pairs nicely with both fruit and hops. IBU intolerant. Use 10g to 25g per 100l of wort, pitch at 35-37C for quickest souring. We recommend to use no hops in the kettle at all […]
- Flocculation: Low
Sour Hour- Dehydrated Yeast (500g)
This yeast is isolated from grapes and naturally produces lactic acid, ethanol and an ester profile when inoculated into wort. It is used as an alternative to kettle souring with Lactobacillus species. Technical Data Sour Hour can only metabolize simple sugars within the wort. It converts sucrose, glucose and fructose into lactic acid. With a […]
- Flocculation: Low