15brewery in Hayama lists five beers for July 5 takeout sales
15brewery in Hayama has posted its tap list for Sunday, July 5. The brewery is operating as takeout-only, with five beers available, including Numa no Soko, Stout, and Raw Hazy IPA.
Hop BroToday's topic is Hayama's 15brewery. They dropped the July 5 tap list, and it's five beers by fill only.
MugiWait, no standing drinks, just takeaway? Takeout-only brewery sounds like a beer wizard running a secret lab!
Hop BroExactly. They're open 2:00 to 7:00 p.m., and any sealable bottle works. PET bottles are fine, so your fridge can suddenly pretend it's a taproom.
MugiWhoa! And these names are intense. Bottom of the Swamp sounds way too dramatic for one beer!
Hop BroThat one's Belgian-style, with lots of wheat malt plus orange peel, coriander seed, chamomile, and clove in a layered spice build. Then they add lime from Owase and local honey from Nagai, and somehow it all behaves.
MugiThat recipe has more plot twists than a TV drama! But seriously, Raw Ale method... what is that? Is the beer just undercooked?
Hop BroBasically, they don't boil the wort the usual hard way. No wort boil means the Raw Red Ale can keep a deeper malt character, while the Raw Hazy IPA pushes citrus, pine, and a clean hit of bitterness.
MugiWhat! So the ingredients get to show off more? That piney hop note makes me want to drink this in the middle of a forest.
Hop BroAnd the Dotanba Ale uses natsumikan from Hayama's Royal Fruits, so it lands bright and refreshing. It's also packed with local ingredients, even including baguette from Miura bakery Mitsumugi.
MugiThey put bread in it too? Bread beer energy is like breakfast and happy hour signing a peace treaty. And there's a stout on top of that!
Hop BroThat's the beauty of this list: Belgian-style, stout, two raw ales, and a fruit beer all pulling in different directions. It's basically a tasting-flight paradise, and one bottle each still wouldn't feel like enough.
MugiI'm sold. I need a sip now, and I'm grabbing Bottom of the Swamp plus the Raw Hazy IPA. You're definitely taking the stout too, right?
15brewery, a brewery in Hayama that currently operates as takeout-only, announced its tap lineup for Sunday, July 5. Service runs from 2:00 p.m. to 7:00 p.m., and the beer is sold only by volume in tightly sealed bottles. Carbonated PET bottles and screw-cap glass bottles are also accepted.
The day’s lineup features five beers: the Belgian-style Numa no Soko, Stout, Raw Red Ale, Todanba Ale (Summer Mandarin Ale), and Raw Hazy IPA. The selection covers a wide range of styles, making it easy to compare flavor profiles in a single visit.
Numa no Soko uses plenty of wheat malt along with orange peel, coriander seed, chamomile, cloves, lime from Owase in Mie Prefecture, and honey from Hachigoya in Nagai, Yokosuka. The result is complex and spicy. Stout leans into deep richness and an almost pitch-black appearance.
Both Raw Red Ale and Raw Hazy IPA are brewed with a Raw Ale process that does not boil the wort. The former emphasizes the heavier, deeper character of malt, while the latter brings citrus and pine notes from hops along with a touch of bitterness. Todanba Ale (Summer Mandarin Ale) uses summer mandarin oranges from Royal Fruits in Hayama for a refreshing finish. The beer list also notes that some ingredients include baguettes from Miura Pan-ya Mutsumugi, adding a distinctly local touch to the lineup.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday's topic is Hayama's 15brewery. They dropped the July 5 tap list, and it's five beers by fill only.
MugiWait, no standing drinks, just takeaway? Takeout-only brewery sounds like a beer wizard running a secret lab!
Hop BroExactly. They're open 2:00 to 7:00 p.m., and any sealable bottle works. PET bottles are fine, so your fridge can suddenly pretend it's a taproom.
MugiWhoa! And these names are intense. Bottom of the Swamp sounds way too dramatic for one beer!
Hop BroThat one's Belgian-style, with lots of wheat malt plus orange peel, coriander seed, chamomile, and clove in a layered spice build. Then they add lime from Owase and local honey from Nagai, and somehow it all behaves.
MugiThat recipe has more plot twists than a TV drama! But seriously, Raw Ale method... what is that? Is the beer just undercooked?
Hop BroBasically, they don't boil the wort the usual hard way. No wort boil means the Raw Red Ale can keep a deeper malt character, while the Raw Hazy IPA pushes citrus, pine, and a clean hit of bitterness.
MugiWhat! So the ingredients get to show off more? That piney hop note makes me want to drink this in the middle of a forest.
Hop BroAnd the Dotanba Ale uses natsumikan from Hayama's Royal Fruits, so it lands bright and refreshing. It's also packed with local ingredients, even including baguette from Miura bakery Mitsumugi.
MugiThey put bread in it too? Bread beer energy is like breakfast and happy hour signing a peace treaty. And there's a stout on top of that!
Hop BroThat's the beauty of this list: Belgian-style, stout, two raw ales, and a fruit beer all pulling in different directions. It's basically a tasting-flight paradise, and one bottle each still wouldn't feel like enough.
MugiI'm sold. I need a sip now, and I'm grabbing Bottom of the Swamp plus the Raw Hazy IPA. You're definitely taking the stout too, right?
