15brewery in Hayama Offers Five Beers for Takeaway on October 1
15brewery in Horinouchi, Hayama, will offer five beers for takeaway on October 1, 2026. The lineup includes a Belgian-style beer, stout, Raw Ale, fruit beer, and IPA. On-site drinking is currently suspended, so beer is available only by volume in customer-provided sealed containers.
Hop Bro15brewery in Hayama is selling five distinctive beers by volume on October 1. It is takeout-only, from 2:00 to 6:30 p.m.
MugiWhat? Beer sold by volume? Does that mean they will fill a container you bring?
Hop BroExactly. Bring a sealable carbonated-drink PET bottle or a screw-cap glass bottle, and you are all set.
MugiPicking up beer in my own container... First, I have to try the ominously named Belgian-style “Bottom of the Swamp”!
Hop BroIt uses plenty of wheat malt, orange peel, coriander, chamomile, cloves, lime from Owase, and honey from Nagai. Its appeal is the layering of sweetness and acidity.
MugiThat aroma lineup is ridiculously luxurious! What do coriander and cloves actually do in beer?
Hop BroThey add fresh spice notes and a lightly sweet aroma. Technically, phenols... but simply remember it as a soft, complex fragrance!
MugiPhenols? Suddenly we are in a science lab! Still, “soft” sounds manageable. I also want that deep stout richness!
Hop BroThe stout is 2.2 yen per ml, jet-black and rich. Meanwhile, Raw Red Ale and Raw Hazy IPA use the Raw Ale method—their wort is not boiled.
MugiNo boiling the wort? Is that like the beer world’s version of a no-cook recipe?
Hop BroPretty close! Skipping the boil can preserve a heavier, fuller malt character. The Raw Hazy IPA also has citrus and pine aromas with balanced bitterness.
MugiAnd Dodanba Ale has Hayama summer oranges plus baguette from Mitsumugi? If bread can become beer, I want to take all five home!
Five beers on tap for takeaway in Hayama
15brewery, also known as Fifteen Brewery, is a small brewery in Horinouchi, Hayama, Kanagawa. The brewery is currently closed for standing drinks and operates as a takeaway-only shop. On October 1, from 14:00 to 18:30, five beers will be connected to the taps and sold by volume.
The first beer is the Belgian-style Numa no Soko. It uses a generous amount of wheat malt along with orange peel, coriander seed, chamomile, clove, lime from Owase in Mie Prefecture, and honey from Hachigoya in Nagai, Yokosuka. The beer combines mild sweetness and acidity with a complex, spicy flavor and aroma. It is priced at ¥2.5 per gram or milliliter.
The second beer, Stout, is intensely black with deep body and flavor. It is priced at ¥2.2 per gram or milliliter. The third, Raw Red Ale, is made using a Raw Ale process in which the wort is not boiled, highlighting the malt’s naturally heavy and rich flavor and aroma.
The fruit beer Dodanba Ale (Summer Citrus Ale) uses summer citrus from Hayama and has a refreshing finish. A baguette from Miura bakery Mitsumugi is also used as part of the ingredients. The same baguette is used in Raw Hazy IPA, another unboiled Raw Ale-style beer. This IPA offers citrus and pine-like hop aromas with a touch of bitterness. Both beers cost ¥2.5 per gram or milliliter.
Beer will be filled into sealed containers brought by customers. Carbonated PET bottles and screw-cap glass bottles are accepted. Bottled beer is currently out of stock. For beer lovers visiting Hayama, this is an opportunity to take home a varied selection built around local ingredients and distinctive Raw Ale techniques.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop Bro15brewery in Hayama is selling five distinctive beers by volume on October 1. It is takeout-only, from 2:00 to 6:30 p.m.
MugiWhat? Beer sold by volume? Does that mean they will fill a container you bring?
Hop BroExactly. Bring a sealable carbonated-drink PET bottle or a screw-cap glass bottle, and you are all set.
MugiPicking up beer in my own container... First, I have to try the ominously named Belgian-style “Bottom of the Swamp”!
Hop BroIt uses plenty of wheat malt, orange peel, coriander, chamomile, cloves, lime from Owase, and honey from Nagai. Its appeal is the layering of sweetness and acidity.
MugiThat aroma lineup is ridiculously luxurious! What do coriander and cloves actually do in beer?
Hop BroThey add fresh spice notes and a lightly sweet aroma. Technically, phenols... but simply remember it as a soft, complex fragrance!
MugiPhenols? Suddenly we are in a science lab! Still, “soft” sounds manageable. I also want that deep stout richness!
Hop BroThe stout is 2.2 yen per ml, jet-black and rich. Meanwhile, Raw Red Ale and Raw Hazy IPA use the Raw Ale method—their wort is not boiled.
MugiNo boiling the wort? Is that like the beer world’s version of a no-cook recipe?
Hop BroPretty close! Skipping the boil can preserve a heavier, fuller malt character. The Raw Hazy IPA also has citrus and pine aromas with balanced bitterness.
MugiAnd Dodanba Ale has Hayama summer oranges plus baguette from Mitsumugi? If bread can become beer, I want to take all five home!
