LalBrew Pomona Modern Hybrid IPA Yeast 11g - Lallemand Outlet (best before 09.26, but just as good after)

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LallemandSKU: 7787350851682

Pomona is a hybrid yeast selected for flavor and fermentation in hop-forward beers. The yeast produces a unique and juicy flavor profile with notes of peach, citrus, and tropical fruits. Fruity, stress-tolerant, and robust, it enhances biotransformation and haze in IPAs.

Price:
Sale price29,00 kr Regular price59,00 kr
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Description

LalBrew Pomona Modern Hybrid IPA Yeast 11 g – hybrid yeast for hop-forward IPAs

LalBrew Pomona from Lallemand is a hybrid yeast selected for flavour and fermentation performance in hop-forward beers. Named after the goddess of fruit trees, it gives a juicy flavour profile with notes of peach, citrus and tropical fruit. It suits modern IPA styles where you want plenty of fruitiness, biotransformation and haze. This is an outlet item with a best before date of 09.26.

Pomona was developed by Lallemand's partner Escarpment Laboratories in Canada. A highly aromatic strain was crossed with a robust, reliable strain and then adapted to high-ABV, heavily hopped IPA fermentations through adaptive laboratory evolution. The result is a fruity, stress-tolerant and robust strain that enhances biotransformation and haze.

Technical data

  • Species: Saccharomyces cerevisiae (top-fermenting)
  • Fermentation temperature: 18–22 °C
  • Attenuation: 75–84 %
  • Flocculation: medium
  • Alcohol tolerance: 10 % ABV
  • Pitch rate: 50–100 g per hL
  • POF negative and diastaticus negative
  • Aroma: peach, citrus and tropical fruit

Technical data sheet (PDF)

Frequently asked questions about LalBrew Pomona

Can I use the yeast after the best before date?

Yes. Dry yeast kept in cold storage stays in good condition well beyond the best before date. That is why it is sold as an outlet item.

What temperature should Pomona ferment at?

Lallemand gives an optimal range of 18–22 °C. Under Lallemand's standard conditions (12 °P wort at 20 °C), fermentation is vigorous and can be complete in 4–5 days.

Do I need to rehydrate the yeast?

No. Lallemand recommends pitching the yeast dry onto the wort and rehydrating only when your equipment makes dry pitching difficult. Deviating from the rehydration protocol can lead to slower fermentation and under-attenuation.

Which beers is Pomona suited to?

Hop-forward beers such as NEIPA, hazy IPA and other modern IPA styles, where notes of peach, citrus and tropical fruit work together with the hops.

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