LalBrew Pomona Modern Hybrid IPA Yeast – 11g

Best Yeast for Juicy IPAs with Bright Fruit and Lasting Haze

LalBrew Pomona™ is a hybrid strain developed in collaboration with Escarpment Labs, designed specifically for hazy and modern IPAs.

It delivers bright citrus, peach, and tropical fruit esters, supported by strong biotransformation to enhance hop aroma and flavour.

This strain is ideal for brewers looking to push expressive, fruit-forward profiles while maintaining soft mouthfeel and haze stability.

It’s reliable, clean-finishing, and highly expressive — a great choice for hazy IPAs, pale ales, and modern juicy styles.

Pomona Yeast Characteristics

• Strain: Saccharomyces cerevisiae (top fermenting)
• Attenuation: 74–78%
• Alcohol Tolerance: Up to 10% ABV
• Fermentation Temp: 18–22°C
• Flocculation: Medium
• Aroma: Peach, Citrus, Tropical Fruit

How to Use LalBrew Pomona

Dry Pitching: Just sprinkle it directly into your wort. No starter needed. It’ll get to work quickly.

Advanced Method: (Making a Yeast Starter)

• Add 1/2 teaspoon of sugar and the contents of the sachet to a glass with about 50ml of warm water. (approx. 20 °C)
• Cover the glass with a clean plate and simply leave for 15-20 minutes.
• Before you empty the glass of yeast into your brew we recommend vigorously stirring your wort.
• The more oxygen introduced before you put the yeast on will promote a strong healthy fermentation.

Substitute Yeasts

If Pomona is unavailable, here are some solid alternatives:

• LalBrew New England – More stone fruit, similar haze and biotransformation
• Mangrove Jack’s M44 – Cleaner finish, lower ester profile

FAQs – Pomona Yeast in a Nutshell

What makes Pomona different from New England yeast?
Pomona has a more citrus-forward ester profile and higher ?-lyase expression, which boosts thiol and tropical fruit character.

Does Pomona produce haze?
Yes, it promotes haze stability and softness, especially in hop-saturated beers.

Can I use Pomona for pale ales or lower ABV beers?
Absolutely — it performs well in modern pale ales and hazy session IPAs as well as stronger brews.