Peach, citrus and tropical fruit that come from the yeast, not just the hops. Pomona was bred for hoppy beers and makes a juicy IPA juicier.
Attenuation 75–84 % · 18–22 °C · Medium flocculation · Peach, citrus, tropical fruit · Up to 14 % ABV · 11 g sachet
What it does in your beer
LalBrew Pomona™ is a hybrid yeast developed by Lallemand's partner Escarpment Laboratories (Canada), using yeast breeding and adaptive laboratory evolution in strong, heavily hopped IPA fermentations. It's named after the goddess of fruit trees, and for once a yeast name doubles as a tasting note.
Lallemand describes a fruity, stress-tolerant, robust strain that enhances biotransformation and haze in modern IPA styles. Fermentation is vigorous and can be complete in 4–5 days, with 75–84 % attenuation and tolerance up to 14 % ABV. It's POF negative, so the fruit isn't joined by clove-like phenols.
At a glance
| Manufacturer | Lallemand (LalBrew®) |
| Strain / type | Hybrid ale yeast for hop-forward beers (Saccharomyces cerevisiae) |
| Developed with | Escarpment Laboratories, Canada |
| Form | Active dry yeast |
| Pack size | 11 g sachet |
| Attenuation | 75–84 % |
| Flocculation | Medium |
| Fermentation temperature | 18–22 °C |
| Alcohol tolerance | 14 % ABV |
| Aroma | Peach, citrus, tropical fruit |
| POF / diastaticus | Negative / negative |
| Pitching rate | 50–100 g/hl |
| Rehydration | Not needed — dry pitching preferred |
How much for a 20 L batch
Lallemand's pitching rate is 50–100 g/hl. For 20 L (0.2 hl) that's 10–20 g, i.e. 1–2 sachets (approx.: dosage × 0.2 hl, rounded up to whole 11 g sachets).
One 11 g sachet lands inside that range for 20 L; pitch two to reach the top of it.
How to use
- Dry pitch, Lallemand's preferred method: sprinkle the yeast evenly over the wort as the fermenter fills — the filling motion mixes it in.
- Rehydrating anyway? Lallemand sees no significant performance difference for Pomona. Use 10× its weight of clean, sterilised water at 30–35 °C (110 ml per sachet), leave it 15 minutes, stir gently, wait 5 minutes, then bring it to wort temperature in steps of no more than 10 °C every 5 minutes. Skip distilled or RO water.
- Ferment at 18–22 °C.
- Sachet lost its vacuum? Don't use it — Lallemand says the yeast loses activity quickly once air gets in.
Pairs well with
Brewing a NEIPA? Try it with BESTMALZ BEST Pale Ale, oat flakes and Citra® Cryo or Mosaic hops.
Storage & shelf life
- Fridge, not cupboard: Lallemand stores it vacuum-sealed and dry below 4 °C.
- Shelf life: use by the expiry date on the pack. Lallemand quotes 2–3 years from production for its ale strains.
- Opened: reseal, keep dry below 4 °C and use within 3 days. Resealed under vacuum straight away, it keeps to the expiry date.
Food information
- Name: Active dry brewing yeast
- Ingredients: yeast (Saccharomyces cerevisiae), emulsifier E491 (sorbitan monostearate, approx. 1 %)
- Allergens: none — Lallemand declares its LalBrew® yeasts allergen-free
- Net quantity: 11 g
- Storage: dry, below 4 °C
Good to know
- POF negative: expect fruit, not clove.
- One 11 g sachet falls inside Lallemand's rate for a 20 L batch.
- Your yeast ships from our partner warehouse in the Czech Republic; equipment from the same order travels separately.
FAQ
Is Pomona good for a NEIPA?
Yes. New England IPA and New England Pale Ale are on Lallemand's style list, and the strain enhances biotransformation and haze in modern IPAs.
What does Pomona taste like?
Peach, citrus and tropical fruit. It's POF negative, so no clove-like phenols.
How many Pomona sachets for a 20 L batch?
1–2. At 50–100 g/hl a 20 L batch needs 10–20 g, and a single 11 g sachet is within that range.
Do I have to rehydrate Pomona?
No. Dry pitching is Lallemand's preferred method, and for Pomona there's no significant performance difference either way.