Exploring the LalBrew Pomona Yeast Strain by Lallemand

When it comes to brewing modern hop-forward beers, the choice of yeast can make a significant difference in the final product. One such yeast strain that has been making waves in the brewing community is LalBrew Pomona by Lallemand. Named after the Roman goddess of fruit trees, this hybrid yeast strain is celebrated for its unique flavor profile and robust fermentation performance. Let's dive into the details of what makes LalBrew Pomona a game-changer for brewers.

Origin and Development

LalBrew Pomona was developed in collaboration with Escarpment Laboratories in Canada. This strain was created using advanced yeast breeding techniques and adaptive laboratory evolution, specifically tailored for high ABV and highly hopped IPA fermentations. The result is a yeast that is not only stress-tolerant but also enhances biotransformation and haze, making it ideal for modern IPA styles.

The development process involved selecting a robust English ale yeast and a highly aromatic beer yeast, followed by multiple generations of fermentation in highly hopped IPA wort to enhance its performance and biotransformation capabilities. This hybridization and adaptive evolution process ensured that Pomona could thrive in challenging brewing conditions and deliver exceptional results.

Pitching Rate and Temperature

For optimal results, LalBrew Pomona should be pitched at a rate of 50 - 100g/hL. The recommended fermentation temperature range is 18 - 22°C (64 - 72°F). This temperature range ensures vigorous fermentation, which can typically be completed within 4-5 days.

Beer Styles

LalBrew Pomona is incredibly versatile and can be used in a variety of beer styles, including:

• American Amber Ale
• American Barleywine
• American Brown Ale
• American IPA
• American Pale Ale
• American Wheat
• Berliner Weiss
• Blonde Ale
• Cream Ale
• Dry Stout
• Gose
• Imperial IPA
• Kettle Sours
• New England IPA
• New England Pale Ale
• Robust Porter
• Russian Imperial Stout
• Session IPA

Flavor Profile

One of the standout features of LalBrew Pomona is its juicy flavor profile. Brewers can expect notes of peach, citrus, and tropical fruits. This unique aroma and flavor make it an excellent choice for hop-forward beers, where the yeast's biotransformation capabilities can enhance the hop character.

Flavour wheel for the Pomona yeast strain

Pomona's ability to produce a complex flavor profile is further enhanced by its significant contributions from terpenes, thiols, and lactones. This complexity results in a layered sensory experience, making it suitable for a wide range of IPA styles.

High Biotransformation Potential

LalBrew Pomona is particularly noted for its high biotransformation potential. Biotransformation refers to the yeast's ability to convert hop compounds into more aromatic and flavorful compounds during fermentation. This process significantly enhances the hop character of the beer, making it more vibrant and complex.

Pomona excels in converting hop-derived compounds such as geraniol, linalool, and thiols into more intense fruity and floral aromas. This capability is especially beneficial for hop-forward styles like New England IPAs and Hazy IPA's, where the interplay between hops and yeast is crucial for achieving the desired flavor profile.

Additional Benefits

Haze-Positive: Contributes to a stable haze, which is desirable in many modern IPA styles.

Robust and Repitchable: This strain is stress-tolerant and can be repitched multiple times without losing its performance.

Pomona was the Roman goddess of fruit trees

Practical Tips for Brewers

Here are some practical tips for brewers using LalBrew Pomona;

Adjusting Mouthfeel

Consider increasing mash temperatures or adding dextrin malts to adjust mouthfeel, as Pomona tends to produce a drier beer. By mashing at a higher temperature or including dextrin malts, you will end up with a less fermentable wort, and a higher finishing gravity giving a bit more body and residual sweetness in the finished beer.

Hop Selection

Selecting hops high in free geraniol can enhance citrus characteristics, while hops high in bound thiols can boost tropical fruit flavors.

Here are some examples of hops that are high in free geraniol and bound thiols:

Hops High in Free Geraniol:

Citra: Known for its strong citrus and tropical fruit aromas.

Centennial: Offers floral and citrus notes.

Cascade: Provides a balanced profile of floral, citrus, and grapefruit aromas.

Hops High in Bound Thiols:

Citra: High in bound thiols, contributing to its intense tropical fruit character.

Cascade: Known for its versatility and citrusy, floral notes.

Herkules: Delivers unique herbal and spicy notes.

Nelson Sauvin: Exhibits potent aromas reminiscent of freshly crushed gooseberries and tropical fruits.

Saaz: Offers earthy and floral notes, adding complexity to the beer.

Commercial Trials

Extensive commercial trials across the globe confirmed Pomona's robust fermentation performance, with an average fermentation time to attenuation of five days and stable haze production.

Technical Specifications

Attenuation: 75-84%

Flocculation: Medium

Alcohol Tolerance: Up to 14% ABV

Viability: ≥ 1 x 10^9 CFU per gram of dry yeast

Wild Yeast: < 1 per 10^6 yeast cells

Bacteria: < 1 per 10^6 yeast cells

Storage: Store in a vacuum-sealed package in dry conditions below 4°C (39°F). Opened packs must be re-sealed and used within 3 days.

Example Recipe

Our Juice Boost 2.0 Hazy IPA made with Pomona yeast

We've made our very own Hazy IPA (Juice Boost 2.0) using Pomona yeast and were very pleased with the results. What would be particularly interesting is a split batch, head to head style comparison fermenting the same wort with Pomona and other popular yeast strains like Verdant IPA to see how they compare.

We can certainly vouch for the stable haze and tropical fruit forward flavour profile

Conclusion

LalBrew Pomona by Lallemand is a versatile and robust yeast strain that offers brewers a unique combination of flavor, aroma, and fermentation performance. Whether you're brewing a New England IPA or a robust porter, this yeast strain can help you achieve a standout beer with a juicy, fruity profile. Its high biotransformation potential and stable haze make it particularly well-suited for modern hop-forward styles.

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