ANGEL YEAST LA03 DRY YEAST 500G

New England–style ale yeast for juicy and hazy IPAs.

Angel Yeast LA03 is a New England–style ale yeast developed for juicy, hazy and hop-forward beers. It produces medium to high fruity esters, supports stable haze formation and delivers a soft, rounded mouthfeel thanks to its low attenuation profile. LA03 is designed for modern IPA fermentations where aroma integration, texture and drinkability are key.

In terms of fermentation behaviour and flavour expression, LA03 aligns with the characteristics brewers expect from London Ale III–type, Verdant-style and Saturated-style yeast families, making it an immediately familiar option for breweries already working with these profiles.

Supplied as a 500g dry yeast pack from our Swiss warehouse, LA03 offers consistent performance, fast delivery in Switzerland and an excellent price-to-quality ratio for professional breweries.

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Applications

• New England IPA (NEIPA)

• Hazy IPA

• Juicy IPA

• Hop-forward pale ales

• Beers requiring soft mouthfeel and expressive fruity esters

LA03 performs particularly well with late hopping and dry hopping.

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Brew Characteristics

• Medium to high fruity ester production

• Low attenuation → higher residual sugars and soft mouthfeel

• Smooth, rounded palate

• Stable haze formation

• Strong interaction with hop-derived aromas

• Suitable for fermentation under pressure

• Designed for modern, hop-forward beer styles

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Hop Interaction

LA03 pairs especially well with tropical and fruit-forward hop varieties such as:
Citra, Mosaic, Simcoe, Amarillo, and similar profiles.

It enhances notes of mango, citrus, red fruits and tropical fruits, particularly with late- and dry-hop additions.

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Technical Characteristics

• Yeast type: Saccharomyces cerevisiae (ale yeast)

• Fermentation temperature: 18–24°C

• Attenuation: Low to medium

• Flocculation: Low to medium

• Alcohol tolerance: Moderate

• Aroma profile: fruity, juicy, soft

• GMO-free, food-grade dry yeast

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Recommended Fermentation Temperature

18–24°C
Higher temperatures enhance fruity ester expression and mouthfeel.

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Dosage

• Standard pitching rate: 50–80 g/hL

• High gravity or intensive dry hopping: 80–100 g/hL