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Verdant IPA and BRY-97 are two modern dry yeast options that target very different points in the ale yeast spectrum, Verdant is Lallemand’s purpose-built NEIPA strain with documented biotransformation capability; BRY-97 is a clean, high-attenuation American West Coast strain. I’ve fermented identical NEIPA wort with both and the comparison reveals exactly why yeast selection matters more in NEIPA brewing than in almost any other style.
Verdant IPA vs. BRY-97: key specifications compared
Lallemand Verdant IPA: Developed in collaboration with Verdant Brewing Co. (Cornwall, UK), released 2019. This strain is the first dry yeast specifically developed for NEIPA biotransformation capability. Attenuation: 72–76% (moderate-high, leaves slight residual sweetness appropriate for NEIPA style). Flocculation: low-medium (produces the permanent haze characteristic of NEIPA through protein-polyphenol and yeast particle interaction, does not drop bright without intervention). Alcohol tolerance: up to 10% ABV. Recommended temperature range: 18–23°C (64–73°F), optimal 19–21°C. Flavor profile: stone fruit esters (peach, apricot), light tropical undertone, slight creamy character. Biotransformation performance: documented high geraniol reductase activity, ferments geraniol from Galaxy, Ekuanot, and similar hops into beta-citronellol and related compounds at rates comparable to liquid London Ale III (Wyeast 1318). This makes Verdant IPA the first dry yeast that genuinely competes with liquid NEIPA strains on biotransformation performance. Lallemand BRY-97: American West Coast Ale yeast, originated from Siebel Institute and used commercially by several North American craft breweries. Attenuation: 73–80% (high, produces dry, crisp West Coast character). Flocculation: high (drops brilliantly clear without fining). Alcohol tolerance: up to 12% ABV. Recommended temperature range: 17–22°C (63–72°F), optimal 18–20°C. Flavor profile: clean, neutral, slight citrus note at warmer temperatures, no significant ester contribution. BRY-97 is one of the cleanest dry ale yeasts available, comparable to US-05 in neutral fermentation character but with slightly higher attenuation in many recipes and higher flocculation that produces West Coast IPA-level clarity without gelatin fining.
Best for hazies: Verdant IPA vs. BRY-97
Verdant IPA for NEIPA: The clear choice for NEIPA and hazy pale ale brewing, purpose-built for the style, with documented biotransformation capability and low flocculation that maintains NEIPA’s characteristic permanent haze. Verdant IPA produces 3–5% more haze (measured by EBC turbidity) than US-05 at equivalent recipe and process conditions due to its low flocculation. The stone fruit ester character adds a complexity layer to NEIPA hop profiles that aligns well with Galaxy, Ekuanot, and Amarillo, the peach-apricot ester complements rather than competes with tropical hop character. Performance compared to liquid London Ale III (Wyeast 1318): blind tasting comparisons consistently show Verdant IPA producing highly similar results to Wyeast 1318 in NEIPA recipes, which is remarkable for a dry yeast. For homebrewers who prefer dry yeast for its convenience, reliability, and shelf stability: Verdant IPA is the best available dry yeast for NEIPA brewing. BRY-97 for NEIPA: Not ideal. BRY-97’s high flocculation drops haze-forming yeast and protein particles, producing clarity rather than the permanent haze NEIPA requires. The neutral fermentation profile doesn’t contribute the biotransformation capability or ester complexity that enhances NEIPA hop character. BRY-97 is the correct yeast for West Coast IPA where clarity, clean fermentation, and maximum hop character expression are the goals, it is essentially the dry yeast equivalent of US-05 but with higher flocculation for faster clearing. Summary: For hazies, Verdant IPA. For West Coast IPA and clear American ales, BRY-97. The two yeasts target opposite ends of the modern American ale spectrum and are not interchangeable for their intended applications.
Common Questions
Is Verdant IPA as good as liquid London Ale III for NEIPA biotransformation?
In published homebrew community trials and in my own side-by-side fermentations: Verdant IPA performs comparably to Wyeast 1318 London Ale III in both biotransformation character and finished beer haze level, with some variation between batches that makes definitive ranking difficult. The consensus among homebrewers who have run formal comparisons: Verdant IPA with Galaxy dry hop at biotransformation timing produces tropical complexity that most tasters cannot distinguish from Wyeast 1318 in the same recipe. The ester profile of Verdant IPA (peach-apricot) is slightly different from Wyeast 1318 (more generic stone fruit-tropical) but both are compatible with NEIPA hop character. Practical advantages of Verdant IPA over liquid Wyeast 1318: shelf stability (12+ months refrigerated versus 3–6 months for liquid), no starter needed, lower cost, and availability without cold chain shipping concerns. Practical advantages of liquid Wyeast 1318: documented multi-year track record across a wider range of commercial and homebrew applications, more consistent ester character batch-to-batch according to some homebrewers, and the established reputation that matters if you’re entering competition and want to reference a known quantity. For routine NEIPA homebrewing: Verdant IPA is an excellent choice that reduces the liquid yeast sourcing complexity. For high-stakes batches where you want the most thoroughly documented NEIPA yeast: Wyeast 1318 remains the benchmark.
