{"product_id":"lallemand-lalbrew-pomona","title":"Lallemand LalBrew Pomona™ · Dry Ale Yeast · 11 g","description":"\u003cp\u003e\u003cstrong\u003ePeach, 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.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eAttenuation 75–84 % · 18–22 °C · Medium flocculation · Peach, citrus, tropical fruit · Up to 14 % ABV · 11 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eLalBrew 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.\u003c\/p\u003e\u003cp\u003eLallemand 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.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eLallemand (LalBrew®)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStrain \/ type\u003c\/td\u003e\n\u003ctd\u003eHybrid ale yeast for hop-forward beers (Saccharomyces cerevisiae)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDeveloped with\u003c\/td\u003e\n\u003ctd\u003eEscarpment Laboratories, Canada\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eActive dry yeast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e11 g sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAttenuation\u003c\/td\u003e\n\u003ctd\u003e75–84 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlocculation\u003c\/td\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation temperature\u003c\/td\u003e\n\u003ctd\u003e18–22 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\n\u003ctd\u003e14 % ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAroma\u003c\/td\u003e\n\u003ctd\u003ePeach, citrus, tropical fruit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePOF \/ diastaticus\u003c\/td\u003e\n\u003ctd\u003eNegative \/ negative\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePitching rate\u003c\/td\u003e\n\u003ctd\u003e50–100 g\/hl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRehydration\u003c\/td\u003e\n\u003ctd\u003eNot needed — dry pitching preferred\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eLallemand'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).\u003c\/p\u003e\u003cp\u003eOne 11 g sachet lands inside that range for 20 L; pitch two to reach the top of it.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eDry pitch, Lallemand's preferred method: sprinkle the yeast evenly over the wort as the fermenter fills — the filling motion mixes it in.\u003c\/li\u003e\n\u003cli\u003eRehydrating 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.\u003c\/li\u003e\n\u003cli\u003eFerment at 18–22 °C.\u003c\/li\u003e\n\u003cli\u003eSachet lost its vacuum? Don't use it — Lallemand says the yeast loses activity quickly once air gets in.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a NEIPA? Try it with BESTMALZ BEST Pale Ale, oat flakes and Citra® Cryo or Mosaic hops.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFridge, not cupboard: Lallemand stores it vacuum-sealed and dry below 4 °C.\u003c\/li\u003e\n\u003cli\u003eShelf life: use by the expiry date on the pack. Lallemand quotes 2–3 years from production for its ale strains.\u003c\/li\u003e\n\u003cli\u003eOpened: reseal, keep dry below 4 °C and use within 3 days. Resealed under vacuum straight away, it keeps to the expiry date.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Active dry brewing yeast\u003c\/li\u003e\n\u003cli\u003eIngredients: yeast (Saccharomyces cerevisiae), emulsifier E491 (sorbitan monostearate, approx. 1 %)\u003c\/li\u003e\n\u003cli\u003eAllergens: none — Lallemand declares its LalBrew® yeasts allergen-free\u003c\/li\u003e\n\u003cli\u003eNet quantity: 11 g\u003c\/li\u003e\n\u003cli\u003eStorage: dry, below 4 °C\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003ePOF negative: expect fruit, not clove.\u003c\/li\u003e\n\u003cli\u003eOne 11 g sachet falls inside Lallemand's rate for a 20 L batch.\u003c\/li\u003e\n\u003cli\u003eYour yeast ships from our partner warehouse in the Czech Republic; equipment from the same order travels separately.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eIs Pomona good for a NEIPA?\u003c\/strong\u003e\u003cbr\u003eYes. New England IPA and New England Pale Ale are on Lallemand's style list, and the strain enhances biotransformation and haze in modern IPAs.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does Pomona taste like?\u003c\/strong\u003e\u003cbr\u003ePeach, citrus and tropical fruit. It's POF negative, so no clove-like phenols.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow many Pomona sachets for a 20 L batch?\u003c\/strong\u003e\u003cbr\u003e1–2. At 50–100 g\/hl a 20 L batch needs 10–20 g, and a single 11 g sachet is within that range.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDo I have to rehydrate Pomona?\u003c\/strong\u003e\u003cbr\u003eNo. Dry pitching is Lallemand's preferred method, and for Pomona there's no significant performance difference either way.\u003c\/p\u003e","brand":"Lallemand","offers":[{"title":"Default Title","offer_id":60933609193806,"sku":"BOP-050_649_3","price":5.43,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/1737-1_lallemand-lalbrew-premium-dried-brewing-yeast-pomonatm-11-g.jpg?v=1790201891","url":"https:\/\/brewtaurus.com\/en-cz\/products\/lallemand-lalbrew-pomona","provider":"BrewTaurus.com | Brewing Technology","version":"1.0","type":"link"}