Don't forget about our volume price breaks!
1-2 Packs = $255 CAD ($189.89 USD) per brick
3-19 Packs = $229.50 CAD ($170 USD) per brick
Full Box (20 Packs) = $204 CAD ($151.11 USD) per brick
LalBrew® House Ale is the new go to strain for trusted performance and efficiency.
Real world brewing data shows House Ale outperforms the well-known and commonly used house ale strains on the market. Its rapid fermentation and high stress tolerance mean faster tank turnarounds, higher product throughput, and shorter maturation times, leading to increased production capacity without investment. Trusted repitchability and high cell counts when harvesting ensure fewer yeast purchases, while exceptional genetic stability and high FAN uptake result in a cleaner, more stable final product.
Brewers can use LalBrew® House Ale to save time, increase production capacity, cut costs, and deliver consistently excellent beer, cider or seltzer.
Each 500g unit can be pitched in up to 10 hL (8 bbl) of wort and can be repitched.
For more information about using LalBrew® House Ale, visit our data sheet.
CASE STUDY: Brewing Efficiency with House Ale
Equals Brewing put House Ale to the test against US-05 and saw faster tank turns, stronger harvests, and cleaner beer — all without compromising flavour. Read the full story ➝
75–85%
16–22°C (61–72°F)
Non-diastatic
Medium-High Fermentation Rate
Exceptionally versatile. American IPA, Blond Ale, Stouts, Pale Ales
Medium Flocculation
High Alcohol Tolerance (12-14%)
Non-phenolic
Medium-Low Biotransformation
Neutral, Clean, Balanced
Our standard supply rate per single pitch. If you prefer a different rate, we can work with you to determine the optimal amount of yeast for your target recipe.
Attenuation values are always dependent on the type of wort brewed and represent an average. Depending on the wort that is produced, the yeast attenuation values may fall outside this range.
Temperature range is a suggestion and not the rule. Some brewers like to ferment with Saison strains hotter than the suggested range and Lagers colder than the suggested range. Feel free to experiment!
Diastatic yeast strains contain the STA1 gene which lets them break down more carbohydrates than a typical yeast resulting in very dry beers (High). Some strains have a deletion in the gene promoter which weakens this effect (Medium).
Based on attenuation at 48 hours fermentation in a standard wort fermentation.
This doesn’t mean you can only use this yeast for these styles. Feel free to experiment!
Criteria are based on the ASBC flocculation method. Wort production criteria such as calcium ion concentration and pH can impact actual flocculation performance in fermentation.
Alcohol tolerance can depend on additional criteria like yeast health and nitrogen supply. Low: <8%, Medium: 8-10%, Medium-High: 10-14%, High: 14-16%+
Many beer yeasts have mutations in the genes PAD1 and FDC1 that eliminate phenolic aroma production. Most Belgian, Saison and Wild yeasts have this trait intact, lending a distinct spicy character to the beer.
Based on production of beta-citronellol from geraniol in a standard wort fermentation (terpene biotransformation). Note that the concept of biotransformation also includes other aroma active compounds such as thiols and esters.
Flavour descriptions are based on a combination of analytical data (GC-MS) and sensory experiences.