Pomona™ Modern Hybrid IPA

Why is LalBrew Pomona™ a game-changer?
Great all-around IPA strain with peach, citrus, and tropical fruit notes plus a stable haze.

• High biotransformation potential
• Unique flavor profile with notes of peach, citrus, and tropical fruits
• Selected for fermentation in high-gravity and highly hopped wort
• Haze-positive for stable haze
• Robust and repitchable

LalBrew Pomona™ is a hybrid yeast that was selected for flavor and fermentation performance in hoppy beers. Named after the goddess of fruit trees, LalBrew Pomona™ produces a unique and juicy flavor profile with notes of peach, citrus, and tropical fruits. This strain was developed by our partner Escarpment Laboratories (Canada) using advanced yeast breeding and adaptive laboratory evolution in high ABV and highly hopped IPA fermentations. The result is a fruity, stress-tolerant, and robust strain that enhances biotransformation and haze for modern IPA styles.

• Beer Styles: Hop-Forward Beers
• Aroma: Peach, Citrus, Tropical Fruit
• Attenuation Range: 75 - 84 %
• Temperature Range: 18 - 22°C (64 - 72°F)
• Flocculation: Medium
• Alcohol Tolerance: 10% ABV
• Pitching Rate: 50 - 100g/hL

MICROBIOLOGICAL PROPERTIES

Classifed as Saccharomyces cerevisiae, a top fermenting yeast.

Typical Analysis of LalBrew Pomona™ yeast:

• Percent solids: 93% - 97%
• Viability: ≥ 1 x 10^9 CFU per gram of dry yeast
• Wild Yeast: < 1 per 10^6 yeast cells
• Wild Yeast Media: This strain is known to grow on some wild yeast media including LWYM and LCSM
• Diastaticus: Negative
• Bacteria: < 1 per 10^6 yeast cells

BREWING PROPERTIES

In Lallemand’s Standard Conditions 12°P Wort at 20°C (68°F), LalBrew Pomona™ yeast exhibits:

• Vigorous fermentation that can be completed in 4-5 days.
• Medium to high attenuation and medium focculation
• Aromas of peach, citrus, and tropical fruits
• This strain is POF negative
• Optimal temperature range of 18-22°C (64 - 72°F)

Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.