HAZY LABO taps Nelson Sauvin/QDH Single Hop Hazy IPA at 8.5%
At HAZY LABO in Shinsayama, Saitama, Nelson Sauvin/QDH Single Hop Hazy IPA at 8.5% has been tapped. The beer is described with ripe apricot, mango, and peach notes, after extended conditioning to smooth out hop burn.
Hop BroI’ve got a fresh HAZY LABO tapping to talk about. In Shin-Sayama, Saitama, Nelson Sauvin/QDH Single Hop Hazy IPA 8.5% just went on tap.
MugiWait, that name sounds intense. What kind of beer is it?
Hop BroIt’s a Single Hop Hazy IPA, built to put Nelson Sauvin right at the center.
MugiHold on, what is QDH? That abbreviation sounds like a secret agency.
Hop BroThink of it as four-layer dry hopping. It stacks aroma so you get ripe apricot, mango, and peach vibes.
MugiWhoa, a wave of mango-peach? That’s basically flirting with smoothie territory!
Hop BroThat’s the trick though: it’s complex, not flashy. You also get citrus peel and a raisin-like nuance creeping in.
MugiNo way! And the article said hop burn was tamed. Burn? Is my tongue under attack?
Hop BroNot quite a five-alarm fire. It’s that harsh tongue sting young hazies can have. They waited over four months, and now the bitterness and sharpness are much calmer.
MugiOver four months? That’s serious maturation science. HAZY LABO really does sound like a lab.
Hop BroAnd it uses Voss Kveik yeast, so room-temp aging may keep changing it. At this point, I honestly want to drink it on site.
MugiSame, I’m at need this immediately level now. I want to taste that tropical fruit punch finish for myself!
HAZY LABO, an experimental brewery in Shinsayama, Saitama, has tapped Nelson Sauvin/QDH Single Hop Hazy IPA at 8.5%. The release reflects the brewery's HAZY- and IPA-focused approach, with a beer that was conditioned carefully before being poured.
According to the post, the flavor profile leans into ripe apricot, mango, and peach, with hints of citrus peel and raisin. Rather than a loud first impression, the beer is presented as something more layered and deep, with a tropical fruit punch-like finish and a calm aroma that still leaves room for complexity.
The beer spent more than four months in conditioning because hop burn appeared early on. That process helped the haze settle, and the bitterness and harsh spiciness from hop burn reportedly disappeared. The yeast is Lallmand's Voss Kveik, which the brewery notes may show its strength through room-temperature conditioning over time. It is a release that fits HAZY LABO's experimental, patient brewing style.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroI’ve got a fresh HAZY LABO tapping to talk about. In Shin-Sayama, Saitama, Nelson Sauvin/QDH Single Hop Hazy IPA 8.5% just went on tap.
MugiWait, that name sounds intense. What kind of beer is it?
Hop BroIt’s a Single Hop Hazy IPA, built to put Nelson Sauvin right at the center.
MugiHold on, what is QDH? That abbreviation sounds like a secret agency.
Hop BroThink of it as four-layer dry hopping. It stacks aroma so you get ripe apricot, mango, and peach vibes.
MugiWhoa, a wave of mango-peach? That’s basically flirting with smoothie territory!
Hop BroThat’s the trick though: it’s complex, not flashy. You also get citrus peel and a raisin-like nuance creeping in.
MugiNo way! And the article said hop burn was tamed. Burn? Is my tongue under attack?
Hop BroNot quite a five-alarm fire. It’s that harsh tongue sting young hazies can have. They waited over four months, and now the bitterness and sharpness are much calmer.
MugiOver four months? That’s serious maturation science. HAZY LABO really does sound like a lab.
Hop BroAnd it uses Voss Kveik yeast, so room-temp aging may keep changing it. At this point, I honestly want to drink it on site.
MugiSame, I’m at need this immediately level now. I want to taste that tropical fruit punch finish for myself!
