HAZY LABO highlights Manilita NDH and its fermentation-driven tropical profile
HAZY LABO in Shinsayama, Saitama, is examining its no-dry-hop Hazy, Manilita NDH. The brewery says the beer gained fruit-forward character through a 53°C mash, enzyme use, and yeast-driven fermentation, reflecting its experimental approach.
Hop BroI want to talk about Manilita NDH from HAZY LABO in Sayama, Saitama today. They're making a Hazy IPA without dry hopping, which is a pretty wild experiment.
MugiWait, a Hazy without dry hops? I thought Hazy was all about piling in juicy hops!
Hop BroThat's the fun part. HAZY LABO is an experimental brewery, and this batch used a 53C brew step, transglucosidase enzyme, and a hybrid yeast called Thiol Unleashed.
MugiWhoa, that's like three pints of info at once! Thiol Unleashed sounds like a special move. What even is it?
Hop BroBasically, the yeast wakes up hidden aroma compounds and turns them into tropical fruit vibes. So instead of dumping in more hops, they build that tropical character through fermentation.
MugiOhhh! And this one is whirlpool-hop focused, right? If that still gives fruitiness, the brewer must have been grinning the whole time.
Hop BroExactly. Earlier beers like Voss EX and The Bruce leaned more banana, but this time HAZY LABO says it also got fermentation-driven tropical character.
MugiWhat is this, drinkable lab notes? Then how is HBC1019 V3 different?
Hop BroSame yeast, but no transglucosidase in the comparison batch, so it's a classic Hazy setup. The juiciness there comes from dry hopping, which makes it a clean control experiment.
MugiThat sounds dangerously fun. And with the Kveik Yeastery collab plus Zumo, Vera, and Tangier singles coming, I want to go on shift day!
Hop BroAizato is on bar duty Friday, August 21 and Saturday, August 22, so hearing the tech talk while drinking sounds perfect. First, we grab one each and taste that fermentation tropical thing for ourselves.
MugiDeal! I may spill half the hard words, but my I need this now meter is completely full!
HAZY LABO in Shinsayama, Saitama, is a brewery focused on Hazy and IPA. Its official site describes the project as experimental brewing based on the latest ingredients and research, and that mindset comes through clearly in this Instagram post.
The beer at the center of the post is Manilita NDH, a Hazy brewed without dry hopping. HAZY LABO says the batch used transglucosidase at 53°C and a hybrid yeast called Thiol Unleashed. Even with a whirlpool-heavy setup, the beer reportedly delivered enough fruit character on its own.
The brewery compares it with earlier beers such as Voss EX and The Bruce, where the same enzyme produced stronger banana notes. This time, however, the beer showed a fuller fruit profile without relying on dry hops, which HAZY LABO describes as a kind of “fermentation-driven tropical” character.
The follow-up beer, HBC1019 V3, uses the same yeast but skips the transglucosidase, making it a more conventional Hazy built around dry-hop-driven juiciness. The post makes it clear that HAZY LABO is actively testing how yeast, enzymes, and mash conditions can shape flavor.
The brewery also says a collaboration beer with Norway’s Kveik Yeastery is close to release, using Citra, Mosaic, and Zumo hops. Upcoming single-hop beers include Zumo Single, Vera Single, and Tangier Single. On August 21 and 22, Izato will be behind the shop, making it a good moment for anyone who wants to talk brewing details over a glass.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroI want to talk about Manilita NDH from HAZY LABO in Sayama, Saitama today. They're making a Hazy IPA without dry hopping, which is a pretty wild experiment.
MugiWait, a Hazy without dry hops? I thought Hazy was all about piling in juicy hops!
Hop BroThat's the fun part. HAZY LABO is an experimental brewery, and this batch used a 53C brew step, transglucosidase enzyme, and a hybrid yeast called Thiol Unleashed.
MugiWhoa, that's like three pints of info at once! Thiol Unleashed sounds like a special move. What even is it?
Hop BroBasically, the yeast wakes up hidden aroma compounds and turns them into tropical fruit vibes. So instead of dumping in more hops, they build that tropical character through fermentation.
MugiOhhh! And this one is whirlpool-hop focused, right? If that still gives fruitiness, the brewer must have been grinning the whole time.
Hop BroExactly. Earlier beers like Voss EX and The Bruce leaned more banana, but this time HAZY LABO says it also got fermentation-driven tropical character.
MugiWhat is this, drinkable lab notes? Then how is HBC1019 V3 different?
Hop BroSame yeast, but no transglucosidase in the comparison batch, so it's a classic Hazy setup. The juiciness there comes from dry hopping, which makes it a clean control experiment.
MugiThat sounds dangerously fun. And with the Kveik Yeastery collab plus Zumo, Vera, and Tangier singles coming, I want to go on shift day!
Hop BroAizato is on bar duty Friday, August 21 and Saturday, August 22, so hearing the tech talk while drinking sounds perfect. First, we grab one each and taste that fermentation tropical thing for ourselves.
MugiDeal! I may spill half the hard words, but my I need this now meter is completely full!
