At the forefront of innovation… A new yeast redefines the boundaries of brewing. EXP-483, now known as Lalbrew Aurora, paves the way for a groundbreaking IPA style: The Northern IPA. Bold and unique, it hails directly from Minneapolis, Minnesota (USA). Available in limited edition and exclusively in the professional 500 g format, Lalbrew Aurora stands as the essential tool to explore this aromatic territory.
Lallemand Limited Release: Exploring New Horizons
Lalbrew Aurora marks the beginning of the Limited Release collection. This bold initiative by Lallemand aims to inspire the brewing community. Officially launched on April 23, 2025, this series introduces new, unique, or historical strains in limited quantities. It offers brewers the opportunity to explore new creative horizons.
A Collection Designed for Visionary Breweries
- Yeasts previously kept secret, revealing unique aromas and possibilities.
- Uncompromising quality standards, with optimal repitchability and ever more precise technical support.
- An exclusive opportunity to experiment with unique yeasts and develop innovative recipes.
With Lalbrew Aurora, this collection paves the way for new explorations, pushing the boundaries of infinity.
Lalbrew Aurora: A Unique Strain
Lalbrew Aurora delivers reliable fermentation performance across a wide temperature range (12°C-30°C). It exhibits excellent stress tolerance and is ideal for high-gravity fermentations.
This yeast stands out with its fruity aroma profile and high biotransformation potential. It features medium to high attenuation, effective flocculation, and low to medium haze potential.
Lalbrew Aurora combines the clean drinkability of West Coast IPAs with the aromatic traits of modern East Coast IPA strains.
More specifically :
- Attenuation: 74-82%
- Temperature range: 12-30°C
- Flocculation: High
- Aroma profile: Floral and fruity
- Yeast type: Saccharomyces Cerevisiae
- Dry matter: >96%
- POF: Negative
- STA1: Negative
- Recommended pitch rate: 50-100g/hl
Microbiological Specifications:
- Lactic acid bacteria: <10³ CFU/g
- Acetic acid bacteria: <10³ CFU/g
- Wild yeasts: <10² CFU/g
- Coliforms: <100 CFU/g
- E. Coli & S. Aureus: Absent in 1g
- Salmonella: Absent in 25g
Heavy Metals:
- Lead (Pb): < 2 mg/kg
- Mercury (Hg): < 1 mg/kg
- Arsenic (As): < 3 mg/kg
- Cadmium (Cd): < 1 mg/kg
Northern IPA: Why let the East and West have all the fun?
That’s precisely the perspective of Surly Brewing Co. (Minneapolis, MN – USA).
If the East and West can have their IPAs, then why not the North?
Surly Brewing Co. is one of Lallemand’s selected partners for testing the EXP 483.
The goal? To create a new IPA style for the 2025 Craft Brewers Conference (Indianapolis, IN – USA). This event is one of the most significant beer gatherings in North America.
Northern IPA: The Boundaries of a New Style
The Northern IPA represents the progressive evolution of North American IPA styles. This style combines the clean and light drinkability of modern West Coast IPA (WCIPA) with a more pronounced yeast aroma profile.
A word from Lallemand:
Our goal is to contribute to the ongoing evolution of modern IPA styles. To achieve this, we are launching a new limited-edition yeast strain designed to support a brand-new beer style called Northern IPA, distinct from other popular IPA styles. We are collaborating with selected partners who wish to brew a beer with EXP-483 (Lalbrew Aurora) to help define the Northern IPA style and promote these efforts together.
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Style Guidelines :
| Color: | Straw to golden |
| Clarity: | Relatively clear. A slight haze is acceptable. |
| Malt aromas and flavors: | Low intensity. There may be a very slight biscuit or “bread-like” character supporting the hops. Crystal or roasted malts should not be present. The use of wheat and oat malts is acceptable to add some body without creating haze. |
| Perceived bitterness: | Moderate |
| Hop aromas and flavors: | High to very high. Aromas include floral, resinous, pine, citrus, and fruity notes (berries, tropical fruits, stone fruits). Little to no presence of sulfurous, diesel, onion-garlic, “catty,” or overly resinous notes. The focus should primarily be on fruity aromas. |
| Fermentation temperature and character: | 12-15°C. Moderate fruity esters with notes resulting from biotransformation. There should be no presence of DMS, acetaldehyde, or diacetyl. |
| Body: | Light to medium |
| Mouthfeel: | Smooth with a perception of bitterness that gradually gives way to fruity aromas |
| Original Gravity (°Plato): | 1.055-1.074 (13.5-18 °Plato) |
| Final Gravity (°Plato): | 1.007-1.014 (1.5-3.6 °Plato) |
| ABV: | 6.2-7.3% |
| IBU: | 30-60 |
| EBC: | 4-10 |
To delve deeper:
The Northern IPA uses a high-attenuation ale yeast, fermented at cool temperatures (12-15°C). This results in a crisp, sharp, and dry flavor profile.
Compared to West Coast IPAs or New England IPAs, it is drier and offers better drinkability. This pintability is due to the minimal use of specialty malts. The beer’s character aims to be refreshing.
The malt profile is simple, favoring pale base malts. Heavily roasted specialty malts are entirely avoided.
The hop profile brings a “juicy” sweetness and aromas derived from biotransformation. These characteristics are reminiscent of hazy IPAs while delivering a firm bitterness in the finish.
The hops used can come from various origins. However, they should highlight modern and dominant characteristics, absent in traditional styles.
The yeast character, clean yet noticeable, enhances the modern hops used.
Comparisons :
| Northern IPA | New England IPA | West Coast IPA | Cold IPA | |
| Clarity: | Clear | Hazy | Clear or slightly hazy | Clear |
| Aromas: | Floral, Fruity, Very slightly resinous | Fruity, Tropical | Resinous, Citrus | Fruity, Floral, Sulfurous, Resinous, “Catty” |
| Malts used: | No heavily roasted malts. Limited use of adjuncts (>10% wheat, oat or rye) | Significant use of dextrin-rich adjuncts (wheat, oat) | Low use of adjuncts, colored malts are acceptable and common | 20 to 40% use of rice or corn |
| Flavors & Mouthfeel: | Clean, crisp, dry. A perception of sweetness brought by modern hop varieties | Rounded, sweet perception, with a juice-like character | Dry and malt-focused, with hop character driven by terpenes | Low malt sweetness, clean and crisp mouthfeel |
| Body: | Light to Medium | Rounded | Medium | Light to Medium |
| IBU: | Medium | Low to Medium | Medium to High | Medium to High |
| Fermentation character: | Present. More esters than in West Coast and Cold IPA. | Present. Biotransformation character and esters | Light esters and terpene character from biotransformation | Minimal fermentation character. |
| Attenuation: | High | Medium | Medium to High | Medium to High |
| Yeast strain and fermentation temperature: | Ale strains fermented at low temperature (12-15°C) | Ale strains fermented at standard temperature (20°C) | Ale strains fermented at standard temperature (20°C) | Lager strains fermented at high temperature (15-20°C) |
A Northern IPA recipe, perhaps?
If we summarize the key points of the style, we need:
- A light malt base using two types of base malts for complexity and wheat malt for body, flavor, and foam.
- A medium body with hops emphasizing terpenes, leading to a fruity finish.
- Noticeable but clean bitterness.
- Clarity: aim for a clear beer (use clarifiers if necessary).
- Use hops at the end of the boil and in the whirlpool for aromas and to harvest the yeast before re-pitching.
General Idea :
- Original Gravity: 16 °Plato
- Final Gravity: 3.2 (80% Attenuation, 6.7 ABV)
- IBU: 50
- Mash Temperature: 63°C
- Fermentation Temperature: 15°C
- Malts: 50% Pilsner, 40% Pale Ale, 10% Wheat Malt
- Bittering Hop: Magnum (Boil 60 minutes)
- Aromatic Hops: (Fruity varieties and/or rich in free terpenes) Krush, Superdélic, Motueka, Amarillo, or Mosaic
- Pitch Rate: 50g/hl