15brewery in Hayama lines up five taps, including bread-based beers
15brewery in Hayama, Kanagawa, announced its August 27 tap lineup. The brewery is operating as takeout-only, with five beers on tap across Belgian-style, stout, raw ale, fruit beer, and IPA.
Hop BroToday's Hayama 15brewery tap list is a good one, with five beers all heading in very different directions.
MugiWait, five beers on tap at once? Hayama already sounds breezy and delicious.
Hop BroThe range goes from Belgian style to IPA. The lineup is Numa no Soko, Stout, Raw Red Ale, Dotanba Ale, and Raw Hazy IPA.
MugiHold on, Raw Ale method? What is that? It sounds like the beer is about to bench-press me!
Hop BroBasically, they don't boil the wort. That lets more of the malt weight and aroma come forward, so Raw Red Ale turns rich and heavy while Raw Hazy IPA gets extra expressive.
MugiOoh, so it's full malt personality instead of just generic beer-ness. I can work with that!
Hop BroExactly. And Numa no Soko is loaded with local ingredients: wheat malt, orange peel, coriander seed, chamomile, clove, lime from Owase, and honey from Nagai.
MugiThat is a lot! It's a traffic jam of spices, but the sweetness and acidity sound really fun.
Hop BroThen Dotanba Ale and Miura bakery baguette in the Raw Hazy IPA add another twist. The summer mikan ale drinks crisp, and the IPA brings citrus, pine, and a light bitterness.
MugiBeer with bread too? That's a whole local pint. It feels like you're drinking the neighborhood.
Hop BroAnd the stout is inky with deep richness, which makes a great contrast with the lighter summer mikan ale. That swing is very 15brewery.
MugiAnd it's takeout only for now? With the standing bar closed, that somehow makes it feel even more like a treasure hunt.
Hop BroYep, it's basically a bring-a-bottle trip. They're open from 2:00 to 6:30 p.m., and if your container seals, they'll fill it.
MugiPerfect. Tonight needs a tasting. I'm already debating whether to start with Numa no Soko or finish strong with the stout!
15brewery in Hayama shared its tap lineup for August 27. The brewery is currently takeout-only, with standing service closed. Customers can bring a sealed container, and PET bottles or screw-cap glass bottles are also accepted. Hours are 2:00 p.m. to 6:30 p.m.
Today's lineup
- Numa no Soko
A Belgian-style beer with plenty of wheat malt, plus orange peel, coriander seed, chamomile, clove, lime from Owase in Mie, and honey from Hachigoya in Nagai, Yokosuka. It leans sweet, tart, spicy, and layered.
- Stout
A black beer with deep body and a rich, roasted profile.
- Raw Red Ale
Brewed with a raw ale method that skips wort boiling, emphasizing a heavy, malty flavor and aroma.
- Dotanba Ale (Summer Mikan Ale)
A fruit beer made with Hayama royal fruits and summer mikan. It also uses baguette from Miura Panya Mitsumugi as part of the recipe, giving it a clean finish.
- Raw Hazy IPA
Another raw-ale-method beer, with citrus and pine-like hop aroma and a gentle bitterness. This one also incorporates Mitsumugi baguette.
The lineup folds in local fruit, honey, and bread, which fits 15brewery's regional, hands-on approach. With takeout-only service, bringing your own bottle becomes part of the experience.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday's Hayama 15brewery tap list is a good one, with five beers all heading in very different directions.
MugiWait, five beers on tap at once? Hayama already sounds breezy and delicious.
Hop BroThe range goes from Belgian style to IPA. The lineup is Numa no Soko, Stout, Raw Red Ale, Dotanba Ale, and Raw Hazy IPA.
MugiHold on, Raw Ale method? What is that? It sounds like the beer is about to bench-press me!
Hop BroBasically, they don't boil the wort. That lets more of the malt weight and aroma come forward, so Raw Red Ale turns rich and heavy while Raw Hazy IPA gets extra expressive.
MugiOoh, so it's full malt personality instead of just generic beer-ness. I can work with that!
Hop BroExactly. And Numa no Soko is loaded with local ingredients: wheat malt, orange peel, coriander seed, chamomile, clove, lime from Owase, and honey from Nagai.
MugiThat is a lot! It's a traffic jam of spices, but the sweetness and acidity sound really fun.
Hop BroThen Dotanba Ale and Miura bakery baguette in the Raw Hazy IPA add another twist. The summer mikan ale drinks crisp, and the IPA brings citrus, pine, and a light bitterness.
MugiBeer with bread too? That's a whole local pint. It feels like you're drinking the neighborhood.
Hop BroAnd the stout is inky with deep richness, which makes a great contrast with the lighter summer mikan ale. That swing is very 15brewery.
MugiAnd it's takeout only for now? With the standing bar closed, that somehow makes it feel even more like a treasure hunt.
Hop BroYep, it's basically a bring-a-bottle trip. They're open from 2:00 to 6:30 p.m., and if your container seals, they'll fill it.
MugiPerfect. Tonight needs a tasting. I'm already debating whether to start with Numa no Soko or finish strong with the stout!
