HAZY LABO Shares a Post-Event Hazy Recovered from Six Beer Lines
HAZY LABO in Sayama, Saitama, introduced a unique post-event drink made by collecting Hazy beer remaining in six beer lines during cleanup and force-carbonating it after some carbonation had faded.
Hop BroLet’s talk about HAZY LABO’s unusual idea: an “Otsukare Hazy” born after an event!
MugiWhat?! Does Otsukare Hazy mean the beer is tired after the event too?
Hop BroIt was made by collecting Hazy left in six tap lines before the post-event cleaning.
MugiNo way! So it’s beer from the lines? Like six beers in one?
Hop BroPretty much. Since multiple Hazy pours mingle, it’s less a single label and more an event-afterglow blend.
MugiWow! But wouldn’t it lose carbonation in the lines? Sounds like the fizz had already clocked out!
Hop BroThat’s where forced carbonation comes in. They added CO2 back to restore a refreshing mouthfeel.
MugiSo forced carbonation means adding fizz afterward! The bubbles came back for another shift!
Hop BroHAZY LABO is an experimental brewery focused on low-ABV Hazy IPA, even exploring fruitiness without using fruit.
MugiIt’s only about a minute from Shin-Sayama Station—let’s check the taps and toast to Hazy beer!
HAZY LABO, an experimental brewery in Sayama, Saitama, shared an unusual beer created after an event.
During cleanup, Hazy beer remaining in six tap lines was collected in a plastic bottle. Because some carbonation had been lost, the beer was force-carbonated before being served. Rather than a standard packaged product or a named new release, it was a one-off drink born from the realities of a taproom event.
Since the liquid came from multiple Hazy taps, it should be understood less as a single beer and more as a snapshot of the Hazy beers poured during the event. The reintroduced carbonation would add freshness and lift, while the final aroma and flavor would depend on the beers collected and the time they spent in the lines.
HAZY LABO focuses on low-alcohol Hazy IPA and experimental brewing. The brewery explores hop and yeast combinations, maturation, and how far a fruity Hazy character can be developed without using fruit. This post reflects that spirit: it highlights not only finished beers, but also the unexpected flavors and stories that emerge in the brewing and serving process.
The brewery is located about one minute on foot from Shin-Sayama Station on the Seibu Shinjuku Line. Visitors should check HAZY LABO’s current Instagram updates and tap list before stopping by.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroLet’s talk about HAZY LABO’s unusual idea: an “Otsukare Hazy” born after an event!
MugiWhat?! Does Otsukare Hazy mean the beer is tired after the event too?
Hop BroIt was made by collecting Hazy left in six tap lines before the post-event cleaning.
MugiNo way! So it’s beer from the lines? Like six beers in one?
Hop BroPretty much. Since multiple Hazy pours mingle, it’s less a single label and more an event-afterglow blend.
MugiWow! But wouldn’t it lose carbonation in the lines? Sounds like the fizz had already clocked out!
Hop BroThat’s where forced carbonation comes in. They added CO2 back to restore a refreshing mouthfeel.
MugiSo forced carbonation means adding fizz afterward! The bubbles came back for another shift!
Hop BroHAZY LABO is an experimental brewery focused on low-ABV Hazy IPA, even exploring fruitiness without using fruit.
MugiIt’s only about a minute from Shin-Sayama Station—let’s check the taps and toast to Hazy beer!
