15brewery updates Sept. 2 takeout taps with Dotanba Ale and Raw Hazy IPA
15brewery in Hayama is operating as a takeout-only brewery, with no standing drinking service at the moment. On Sept. 2, its tap lineup covers five beers from Belgian-style to IPA, all available for bottle fill.
Hop Bro15brewery in Hayama just refreshed its September 2 lineup with five takeaway taps. The standing bar is closed, but the range runs from Belgian-style to IPA.
MugiWait, no drinking on-site and it's still this exciting? If it's bring-your-own bottle, I can turn my apartment into a beer bar for one night?
Hop BroExactly. If it's a sealable bottle, they'll fill it to the top; carbonated PET bottles and screw-cap glass bottles work too. Hours are 14:00 to 18:30.
MugiI saw the list and the names are intense. What is Numa no Soko anyway? I feel like it's trying to drag me into the swamp before the first sip.
Hop BroNuma no Soko is a wheat-heavy Belgian-style beer loaded with orange peel, coriander seed, chamomile, clove, plus lime from Owase and honey from Hachikoya. It's basically adjunct overload in the best way.
MugiHold on, what are adjuncts? Is that beer language for a secret flavor squad?
Hop BroPretty much. They're ingredients added besides malt and hops to shape aroma and flavor, so here it's citrus, spice, and honey stacked together. Think of it as a seasoning kit for beer.
MugiOkay, then what about Raw Red Ale and Raw Hazy IPA with that Raw Ale process? 'Raw' sounds like beer that needs a lifeguard.
Hop BroRaw Ale means the wort isn't boiled, so the malt character stays heavier and more direct. That makes Raw Red Ale rich, while Raw Hazy IPA brings citrus, pine, a light bitterness, and the twist is Mitsumugi baguette inside.
MugiBeer with bread in it is chaos and I support it. And Dodanba Ale is a refreshing summer mikan fruit beer from Hayama, while the stout goes full black and roasty, so my mood changes five times.
Hop BroThat's the fun of this 15brewery drop: local ingredients woven through Belgian-style ale, stout, Raw Ale, fruit beer, and Hazy IPA. The style range is wild, and take-home pours make comparison drinking dangerously appealing.
MugiThen it's settled. We sprint there with bottles before 18:30, I grab Dodanba Ale and Raw Hazy IPA, you grab Numa no Soko and the stout, and somehow we need to try everything.
15brewery in Hayama is operating as a takeout-only brewery, with no standing drinking service at the moment. For Sept. 2, the tap list spans five beers, from Belgian-style to stout, Raw Ale, fruit beer, and IPA. Guests are asked to bring a sealable bottle; carbonated PET bottles and screw-cap glass bottles are also acceptable.
- Numanosoko
A Belgian-style beer brewed with plenty of wheat malt, orange peel, coriander seed, chamomile, clove, lime from Owase, Mie, and honey from Hachigoya in Nagai, Yokosuka. The profile is described as slightly sweet and sour, with a complex, spicy aroma.
- Stout
A dark beer with deep richness and a jet-black appearance.
- Raw Red Ale
Brewed with a Raw Ale process that does not boil the wort, bringing out a heavier, deeper malt flavor and aroma.
- Dotanba Ale (Summer Mikan Ale)
A fruit beer made with Hayama's Royal Fruit summer mikan. It is built around a crisp, refreshing finish and also uses baguette from Miura Pan-ya Jukubaku as part of the ingredients.
- Raw Hazy IPA
Another Raw Ale beer, with hop-driven citrus and pine notes plus a light bitterness. It also uses Jukubaku baguette.
The lineup is notable for how local ingredients are woven into several beers while still covering a broad range of styles. If you want a takeout bottle from Hayama, this is a list worth comparing by style rather than by name alone.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop Bro15brewery in Hayama just refreshed its September 2 lineup with five takeaway taps. The standing bar is closed, but the range runs from Belgian-style to IPA.
MugiWait, no drinking on-site and it's still this exciting? If it's bring-your-own bottle, I can turn my apartment into a beer bar for one night?
Hop BroExactly. If it's a sealable bottle, they'll fill it to the top; carbonated PET bottles and screw-cap glass bottles work too. Hours are 14:00 to 18:30.
MugiI saw the list and the names are intense. What is Numa no Soko anyway? I feel like it's trying to drag me into the swamp before the first sip.
Hop BroNuma no Soko is a wheat-heavy Belgian-style beer loaded with orange peel, coriander seed, chamomile, clove, plus lime from Owase and honey from Hachikoya. It's basically adjunct overload in the best way.
MugiHold on, what are adjuncts? Is that beer language for a secret flavor squad?
Hop BroPretty much. They're ingredients added besides malt and hops to shape aroma and flavor, so here it's citrus, spice, and honey stacked together. Think of it as a seasoning kit for beer.
MugiOkay, then what about Raw Red Ale and Raw Hazy IPA with that Raw Ale process? 'Raw' sounds like beer that needs a lifeguard.
Hop BroRaw Ale means the wort isn't boiled, so the malt character stays heavier and more direct. That makes Raw Red Ale rich, while Raw Hazy IPA brings citrus, pine, a light bitterness, and the twist is Mitsumugi baguette inside.
MugiBeer with bread in it is chaos and I support it. And Dodanba Ale is a refreshing summer mikan fruit beer from Hayama, while the stout goes full black and roasty, so my mood changes five times.
Hop BroThat's the fun of this 15brewery drop: local ingredients woven through Belgian-style ale, stout, Raw Ale, fruit beer, and Hazy IPA. The style range is wild, and take-home pours make comparison drinking dangerously appealing.
MugiThen it's settled. We sprint there with bottles before 18:30, I grab Dodanba Ale and Raw Hazy IPA, you grab Numa no Soko and the stout, and somehow we need to try everything.
