Lallemand LalBrew Pomona Modern Hybrid IPA Yeast

A newer, purpose-built hybrid strain from Lallemand designed specifically for modern hazy and juicy IPAs. Unlike the more traditional English or American strains, Pomona was developed to deliver big tropical and stone fruit character while still keeping good body and haze stability.

Best For

Hazy IPAs, Juicy IPAs, New England-style pale ales, and any hop-forward beer where you want prominent tropical fruit esters and a soft, full mouthfeel.

Hard Specs

• Attenuation: 75–82%
• Flocculation: Medium
• Temperature Range: 64–77°F (ideal 66–73°F)
• Alcohol Tolerance: Up to 12% ABV
• More tech specs

Flavor & Behavior

Pomona is known for throwing big tropical, stone fruit, and citrus esters — think mango, peach, pineapple, and orange. It pairs extremely well with modern hop varieties (Citra, Mosaic, Galaxy, etc.) and tends to enhance their juicy qualities rather than compete with them.

It also helps with haze stability and leaves enough body to support a soft, pillowy mouthfeel, which is why it’s become popular for hazy IPAs.

In Practice

This is one of the more modern dry strains out there and was specifically created for the hazy/juicy IPA style that dominates a lot of craft beer right now. If you’re brewing NEIPAs or juicy pales and want a dry yeast that can actually deliver that big fruit character without going liquid, Pomona is one of the strongest options currently available. It’s not trying to be a traditional English or American ale yeast — it’s built for this specific style of beer.

Pitching & Rehydration

One 11g sachet does a standard 5 gallon batch around 1.050 OG. Rehydrate in 86–95°F water for 15–30 minutes before pitching. Like the rest of the dry lineup, proper rehydration makes a noticeable difference in performance.