I found some posts on HBT in 2006 about white labs distrubiting this yeast. Found this:
White Labs Inc. is working with Lallemand to distribute Diamond Lager Yeast. This is the first time White Labs has sold dried yeast.
The yeast originated in Germany and is used by many commercial breweries to produce different kinds of lager. No colors, preservatives or other nonnatural substances have been used in its preparation. The yeast has been used with great success at commercial breweries in Germany and North America.
White Labs has decided to distribute this yeast because it provides an innovative, flexible product for brewers. It is more economical to ship, has a long life span, and has the highest purity level of any dry strain that White Labs has reviewed. Also, it can be pitched cold.
This is the second Lallemand product that White Labs distributes, with the other being Servomyces.
Diamond Lager Yeast
This is the only lager yeast offering from Lallemand, but it’s fairly versatile and you should be able to produce quality lagers of just about any style with this. Granted, there is not the versatility you get with liquid cultures, but generally speaking you do want lagers to be fairly clean and leave most of the malt and hops to speak for themselves. This lager yeast has a high attenuation factor and has moderate flocculation capabilities. The optimum range is 50°-59°F (10°-15°C) and the sweet spot is 53°F (12°C). A high pitch rate is vital to producing a good lager with Diamond Lager yeast. But with a good solid pitch rate, good temperature control, and good aeration you should be able to produce just about any lager you need to fairly successfully. From my personal experience, it seems to be a fairly high producer of sulfur, so a decent lagering time of at least a few weeks will help give time to drive that off.
Edited by Steve Urquell, 11 June 2018 - 12:13 PM.