We’re back with another beer fermented using the LalBrew NovaLager dry yeast strain. Mike brings to the bar a cream ale that he brewed for the summer months. Since it’s a hybrid style, it makes sense to use a hybrid yeast. Did this cream ale beat our expectations? Watch the video to find out!

Yet Another Cream Ale Recipe

Based on what Mike told us from his notes, here is the recipe he created and followed:


  • 10 pounds Pilsner malt
  • 2 pounds Flaked maize
  • 1 pound Carapils malt
  • 1 ounce Willamette hops (60 minutes)
  • 1 packet of NovaLager yeast
  • Spring water with small amounts of calcium chloride, calcium sulfate, and magnesium sulfate


  1. Mash at 152 degrees Fahrenheit for 90 minutes.
  2. Boil for 60 minutes, adding the Willamette hops at the start of the boil.
  3. Ferment with Nova Lager yeast at 68-70 degrees Fahrenheit.
  4. Enjoy!


  • This recipe is for a 5 gallon batch
  • ABV of 5.5%.
  • The water profile is important for this beer, so be sure to use spring water or distilled water and add the appropriate amounts of calcium chloride, calcium sulfate, and magnesium sulfate.
  • The real test here was to see how the Nova Lager yeast strain would perform fermenting at ale temperatures. We used it in a lager style beer at low ale fermentation temperatures. Mike wanted to ferment at closer to room temperatures.

Overall Thoughts

We think we can score another win for NovaLager. The beer is very clean and crisp, with no noticeable esters or sulfur. It’s remarkable how cleanly this strain ferments!

Based on the quantity of maize in the grain bill, the beer has a subtle corn character, which is balanced by the Willamette hops. It has a pleasant, slightly sweet aftertaste. Comparable to a traditional lager, this NovaLag cream ale is very easy to drink and would be perfect for a summer barbecue.

We would give the beer a thumbs up and recommend it to others.