Now available in convenient dry yeast format! LalBrew Pomona™ is a hybrid yeast developed by Escarpment Laboratories, selected for flavour and fermentation performance in hoppy beers.
Named after the goddess of fruit trees, LalBrew Pomona™ produces a unique and juicy flavour profile with notes of peach, citrus, and tropical fruits. This strain was developed 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.
If you have previously used the liquid version of Pomona, we have found that the dried version performs equivalently to the liquid version.
For more information about using LalBrew Pomona™, technical data sheets are available in English and French.
Don't forget about our volume price breaks!
1-2 packs = $303.50 CAD ($226 USD) per pack
>2 packs = $273.15 CAD ($203.40 USD) per pack
Full Box (20 packs) = $242.80 CAD ($180.80 USD) per pack
75-84%
18-22ºC (64-72ºF)
Non-diastatic
Medium-High (at FG in 4-6 days)
Hop Forward Beers (IPA, DIPA, Pale Ale)
Medium Flocculation (Easy to harvest and repitch)
High Alcohol Tolerance (over 10%)
Non-phenolic
Medium Biotransformation (Terpene favouring)
Peach, Citrus, Tropical Fruit
Our standard supply rate per single pitch. If you prefer a different rate, we can work with you to determine the optimal amount of yeast for your target recipe.
Attenuation values are always dependent on the type of wort brewed and represent an average. Depending on the wort that is produced, the yeast attenuation values may fall outside this range.
Temperature range is a suggestion and not the rule. Some brewers like to ferment with Saison strains hotter than the suggested range and Lagers colder than the suggested range. Feel free to experiment!
Diastatic yeast strains contain the STA1 gene which lets them break down more carbohydrates than a typical yeast resulting in very dry beers (High). Some strains have a deletion in the gene promoter which weakens this effect (Medium).
Based on attenuation at 48 hours fermentation in a standard wort fermentation.
This doesn’t mean you can only use this yeast for these styles. Feel free to experiment!
Criteria are based on the ASBC flocculation method. Wort production criteria such as calcium ion concentration and pH can impact actual flocculation performance in fermentation.
Alcohol tolerance can depend on additional criteria like yeast health and nitrogen supply. Low: <8%, Medium: 8-10%, Medium-High: 10-14%, High: 14-16%+
Many beer yeasts have mutations in the genes PAD1 and FDC1 that eliminate phenolic aroma production. Most Belgian, Saison and Wild yeasts have this trait intact, lending a distinct spicy character to the beer.
Based on production of beta-citronellol from geraniol in a standard wort fermentation (terpene biotransformation). Note that the concept of biotransformation also includes other aroma active compounds such as thiols and esters.
Flavour descriptions are based on a combination of analytical data (GC-MS) and sensory experiences.