Hayama’s 15brewery lines up five taps on Aug. 28, including Raw Hazy IPA
15brewery in Hayama announced its Aug. 28 tap list. The lineup includes five beers: Numa no Soko, Stout, Raw Red Ale, Dojaba Ale (summer mikan ale), and Raw Hazy IPA.
Hop BroToday's 15brewery tap list is packed. For August 28, they have five beers, ranging from Raw Hazy IPA to the Belgian-style Numa no Soko.
MugiWhat! Five beers at once and I'm already overwhelmed before the first sip. A brewery in Hayama somehow already sounds breezy and delicious.
Hop BroAnd this place is takeout only, which is very their style. From 14:00 to 18:30, you bring a sealable bottle or carbonation-safe container and they fill it up.
MugiNo way, a beer by volume setup? So it's like getting deli food, except the deli is giving me happiness in liquid form?
Hop BroPretty much. The one screaming for attention is Numa no Soko. It's a Belgian-style brew with extra wheat malt, orange peel, coriander seed, chamomile, clove, plus lime from Owase and honey from Nagai.
MugiWhat is that, a spice rack in disguise? I asked for a beer and got handed a fantasy potion.
Hop BroThat's the Belgian-style trick. Yeast and spices build layers of aroma, so the sweetness, acidity, and spice all stack together without turning chaotic.
MugiOkay, then what about Raw Ale brewing? Raw Red Ale and Raw Hazy IPA suddenly sound like a chemistry quiz.
Hop BroIt means the wort isn't boiled, so you can pull out deeper malt character. Raw Red Ale leans into that, while Raw Hazy IPA brings citrus and piney hop aroma, a tidy bitterness, and even uses baguette from Mitsumugi bakery.
MugiBread too? Then Dotanba Ale with local summer mikan sounds super refreshing, and the stout is the dark, rich one, right? I want to show up hugging a container.
Hop BroExactly. With local ingredients everywhere, this lineup feels so Hayama that now I want all five too, and I haven't even started arguing about the drinking order.
15brewery, a takeout-only brewery in Hayama, shared its tap lineup for August 28, with sales scheduled from 2:00 p.m. to 6:30 p.m. Draft drinking on site remains closed, and the brewery is selling beer to-go, filling brought-in sealed bottles or other carbonated-beverage-safe containers.
The day’s lineup features five beers:
- `Numa no Soko`: a Belgian-style beer built with plenty of wheat malt, plus orange peel, coriander seed, chamomile, clove, lime from Owase in Mie, and honey from Yokosuka’s Nagai district. It leans into layered sweetness, acidity, and spice.
- `Stout`: a black beer with deep, cocoa-like richness.
- `Raw Red Ale`: brewed with a Raw Ale method that does not boil the wort, emphasizing malt depth and aroma.
- `Dojaba Ale (Summer Mikan Ale)`: a fruit beer made with Hayama’s Royal Fruit summer mikan, designed for a crisp, refreshing finish.
- `Raw Hazy IPA`: bright hop aroma with citrus and pine notes, plus a firm but moderate bitterness. This beer also uses baguette from Miura Panya Jukubetsu as part of the raw materials.
It is a local-minded lineup that shows how 15brewery folds regional ingredients into its beers while keeping the focus on bottle sales and takeout.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday's 15brewery tap list is packed. For August 28, they have five beers, ranging from Raw Hazy IPA to the Belgian-style Numa no Soko.
MugiWhat! Five beers at once and I'm already overwhelmed before the first sip. A brewery in Hayama somehow already sounds breezy and delicious.
Hop BroAnd this place is takeout only, which is very their style. From 14:00 to 18:30, you bring a sealable bottle or carbonation-safe container and they fill it up.
MugiNo way, a beer by volume setup? So it's like getting deli food, except the deli is giving me happiness in liquid form?
Hop BroPretty much. The one screaming for attention is Numa no Soko. It's a Belgian-style brew with extra wheat malt, orange peel, coriander seed, chamomile, clove, plus lime from Owase and honey from Nagai.
MugiWhat is that, a spice rack in disguise? I asked for a beer and got handed a fantasy potion.
Hop BroThat's the Belgian-style trick. Yeast and spices build layers of aroma, so the sweetness, acidity, and spice all stack together without turning chaotic.
MugiOkay, then what about Raw Ale brewing? Raw Red Ale and Raw Hazy IPA suddenly sound like a chemistry quiz.
Hop BroIt means the wort isn't boiled, so you can pull out deeper malt character. Raw Red Ale leans into that, while Raw Hazy IPA brings citrus and piney hop aroma, a tidy bitterness, and even uses baguette from Mitsumugi bakery.
MugiBread too? Then Dotanba Ale with local summer mikan sounds super refreshing, and the stout is the dark, rich one, right? I want to show up hugging a container.
Hop BroExactly. With local ingredients everywhere, this lineup feels so Hayama that now I want all five too, and I haven't even started arguing about the drinking order.
