HAZY LABO Ages HBC1019 (Dolcita), Brewed on June 18 Last Year, at Room Temperature
On its Instagram post from March 19, HAZY LABO in Sayama, Saitama, introduced how it had aged HBC1019, brewed on June 18 last year, at room temperature. HBC1019 is a single-hop Hazy IPA whose official name is Dolcita, and it is known for its strong fruit character.
Hop BroHAZY LABO in Sayama, Saitama, is really pushing its experimental spirit again. In the March 19 post, they said they had been aging HBC1019, brewed on June 18 last year, at room temperature. Hazy fans won’t want to miss that.
MugiWait! A room-temperature-aged Hazy? You mean they’re not keeping it in the fridge!? That’s kind of funny, like the beer is taking a laid-back nap!
Hop BroExactly. And HBC1019’s official name is Dolcita, which is a hop. Since it’s a single-hop Hazy IPA, the hop character really gets to take center stage.
MugiSingle-hop means a lonely hop? That sounds kind of sad, but I guess it makes the flavor easier to understand!
Hop BroPretty much, yes. It means the beer is a showcase for one hop. That’s why Dolcita’s fruitiness, like melon, raisins, pear, peach, pineapple, and mandarin orange, comes through so clearly.
MugiWhat is that, a fruit party!? And raisins and coconut too? For a Hazy, that’s way too much information!
Hop BroThat’s what makes it interesting: it’s dry-leaning, but still tastes sweet. Even with low residual sugar, it’s built to feel sweet on the palate, so the impression at the start and the aftertaste don’t quite match.
MugiWait, it tastes sweet even though the residual sugar is low!? So it’s like one of those seniors who looks cool but is actually really kind?
Hop BroExactly like that. And HAZY LABO deliberately goes against the usual “fresh is best” rule, choosing instead to track how the beer changes over time.
MugiWow, it feels like a Hazy lab in Sayama! It’s not just about drinking it, there’s fun in observing it too!
Hop BroExactly. And being within walking distance of Shinsayama Station makes it even better, because it’s the kind of beer you’d want to slow down and savor on-site, while enjoying the changes.
MugiJust hearing about it makes me want to drink it already! I’d love to compare notes and see how Dolcita’s fruitiness changes with that room-temperature aging!
HAZY LABO Keeps Aging Hazy IPAs at Room Temperature
HAZY LABO, located in Shinsayama, Sayama City, Saitama Prefecture, is an experimental brewery specializing in Hazy IPAs. Within walking distance of Shinsayama Station, it has a clear focus on tracking changes in aroma and flavor.
In its Instagram post on March 19, the brewery said that it had been aging “HBC1019,” brewed on June 18 last year, over a long period at room temperature. The official name of HBC1019 is Dolcita, and according to the brewery’s public information, it is presented as a single-hop Hazy IPA made using only HBC1019 hops.
This beer is said to be characterized by fruit notes reminiscent of melon, raisins, pear, peach, pineapple, and mandarin orange, layered with a coconut-like nuance. Its residual sugar is relatively low, and while the numbers suggest something on the drier side, it is designed to still feel pleasantly sweet on the palate.
HAZY LABO is also a brewery that has taken a positive view of flavor changes caused by room-temperature storage, even in contrast to the common belief that hazy beers should be drunk while fresh. This post is a direct expression of that experimental spirit, clearly showing the brewery’s style of enjoying beer together with the passage of time.
For anyone in Sayama who wants to carefully follow the changes in a Hazy IPA, HBC1019 is a beer worth paying attention to.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroHAZY LABO in Sayama, Saitama, is really pushing its experimental spirit again. In the March 19 post, they said they had been aging HBC1019, brewed on June 18 last year, at room temperature. Hazy fans won’t want to miss that.
MugiWait! A room-temperature-aged Hazy? You mean they’re not keeping it in the fridge!? That’s kind of funny, like the beer is taking a laid-back nap!
Hop BroExactly. And HBC1019’s official name is Dolcita, which is a hop. Since it’s a single-hop Hazy IPA, the hop character really gets to take center stage.
MugiSingle-hop means a lonely hop? That sounds kind of sad, but I guess it makes the flavor easier to understand!
Hop BroPretty much, yes. It means the beer is a showcase for one hop. That’s why Dolcita’s fruitiness, like melon, raisins, pear, peach, pineapple, and mandarin orange, comes through so clearly.
MugiWhat is that, a fruit party!? And raisins and coconut too? For a Hazy, that’s way too much information!
Hop BroThat’s what makes it interesting: it’s dry-leaning, but still tastes sweet. Even with low residual sugar, it’s built to feel sweet on the palate, so the impression at the start and the aftertaste don’t quite match.
MugiWait, it tastes sweet even though the residual sugar is low!? So it’s like one of those seniors who looks cool but is actually really kind?
Hop BroExactly like that. And HAZY LABO deliberately goes against the usual “fresh is best” rule, choosing instead to track how the beer changes over time.
MugiWow, it feels like a Hazy lab in Sayama! It’s not just about drinking it, there’s fun in observing it too!
Hop BroExactly. And being within walking distance of Shinsayama Station makes it even better, because it’s the kind of beer you’d want to slow down and savor on-site, while enjoying the changes.
MugiJust hearing about it makes me want to drink it already! I’d love to compare notes and see how Dolcita’s fruitiness changes with that room-temperature aging!
