London Ale III / Conan / Vermont Ale
The NEIPA workhorse. Produces stone-fruit and tropical character that defines the modern hazy.
What it tastes like
Every NEIPA you've loved was probably fermented with this strain or one of its identical siblings. Originally an English strain (London Ale III), the same family pops up as Conan (The Alchemist), Vermont Ale, and dozens of trade names. It produces stone-fruit and tropical esters that complement modern hops, leaves a soft pillowy mouthfeel, and ferments fast.
Best in these styles
Fermentation profile
Ferments fast at 68-70°F. Stays in suspension well — produces the characteristic NEIPA haze without much help. Produces glucoamylase enzymes that can cause hop creep with active dry-hopping. Hold post-dry-hop at fermentation temp for 3-5 days to let diacetyl clean up before crashing.
Available as
London Ale III / Conan / Vermont Ale is sold under multiple supplier brand names — same or near-identical strain.
| Format | Supplier | Product code | Notes |
|---|---|---|---|
| Liquid | White Labs | WLP4000 Vermont Ale | 100B cells |
| Liquid | Wyeast | 1318 London Ale III | 100B cells |
| Liquid | Omega | DIPA Ale OYL-052 | 100B cells Direct Conan equivalent |
| Dry yeast | Lallemand | Verdant IPA | 11g Closest dry equivalent; ferments fast |
Comparable strains
If you can't source this strain, these alternatives bring overlapping character or fermentation behavior.
History
The strain is widely believed to be the original Boddingtons strain from the Manchester brewery, which Wyeast packaged as 1318 London Ale III. The Alchemist (Vermont) isolated and propagated their own version for Heady Topper, popularizing it under the 'Conan' name. Verdant IPA, the dry equivalent, came to market in 2019 and dramatically lowered the barrier to NEIPA homebrewing.