15brewery in Hayama offers five tap beers for takeout on July 12
15brewery in Horiuchi, Hayama, shared a five-beer tap list for July 12, with sales limited to takeout. The lineup ranges from the Belgian-style "Numa no Soko" to "Raw Hazy IPA," designed for slow, small pours.
Hop BroToday’s 15brewery tap list in Hayama is a strong one. On July 12, they’re doing takeout-only sales with five draft beers meant for slow, small pours.
MugiWhat! Five beers on tap for a little tasting run? And it’s takeout in Hayama too, which sounds perfect after a beach day!
Hop BroThe range goes from Swamp Bottom to Raw Hazy IPA. There’s also a stout, a Raw Red Ale, and Dotanba Ale with summer mikan, so the lineup has real variety.
MugiWait, what is Raw Ale brewing? That suddenly sounds less like beer and more like a science project!
Hop BroRaw Ale brewing basically means the wort isn’t fully boiled in the usual way. That can leave a softer grain character and make the beer’s personality show up more clearly.
MugiOhhh, so Raw Red Ale might feel soft and easygoing, but still have a bold character? That’s a very extroverted beer.
Hop BroThe standout is really the Belgian-style Swamp Bottom. It uses plenty of wheat malt plus orange peel, coriander seed, chamomile, clove, lime from Owase, and local honey, so you get sweetness, acidity, and layered spice.
MugiThat’s a lot going on! Swamp Bottom sounds spooky, but the actual ingredients are flowers, citrus, and honey. It’s less scary swamp and more poetic swamp.
Hop BroDotanba Ale is fun too. It uses local Hayama fruit from Royal Fruits and baguette from Mitsumugi in Miura, so the beer really carries that local-food identity.
MugiBread in beer too? The local ingredient angle is getting delightfully out of control. If it’s takeout by weight only, I want to line them up at home and do a full tasting!
Hop BroExactly, it’s takeout by measured fill, so you bring a carbonated PET bottle or a screw-cap glass bottle. Taking home that Raw Hazy IPA with its citrus and piney hop aroma is a pretty great deal.
MugiI’m sold, I want all five. Start with Swamp Bottom, grin through the summer mikan ale, and finish on Raw Hazy IPA. That sounds like the exact right plan.
15brewery, a brewery in Horiuchi, Hayama, posted its tap list for Sunday, July 12, from 2:00 p.m. to 7:00 p.m. The operation was takeout-only: no standing drink service, just weighed sales for customers bringing carbonated PET bottles or screw-cap glass bottles.
The day’s lineup featured five beers: the Belgian-style "Numa no Soko," the black beer "Stout," "Raw Red Ale" brewed with a Raw Ale process, the fruit beer "Dotanba Ale (Summer Orange Ale)," and the IPA "Raw Hazy IPA." It is the kind of list that invites small pours and side-by-side tasting.
"Numa no Soko" stands out with a recipe built around plenty of wheat malt, orange peel, coriander seed, chamomile, clove, lime from Owase in Mie, and honey from Hachigoya in Nagai, Yokosuka. The result is slightly sweet, a little tart, and layered with spicy aromatics. "Dotanba Ale (Summer Orange Ale)" uses Hayama royal fruits and baguette from Miura Pan-ya Mugi, while "Raw Hazy IPA" leans into citrus and pine from hops. Together, the tap list shows a clear focus on beers to sip gradually, one small pour at a time.
For drinkers looking for locally rooted beer in Hayama, 15brewery’s approach is straightforward and distinctive: takeout-only, ingredient-driven, and built for careful tasting.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday’s 15brewery tap list in Hayama is a strong one. On July 12, they’re doing takeout-only sales with five draft beers meant for slow, small pours.
MugiWhat! Five beers on tap for a little tasting run? And it’s takeout in Hayama too, which sounds perfect after a beach day!
Hop BroThe range goes from Swamp Bottom to Raw Hazy IPA. There’s also a stout, a Raw Red Ale, and Dotanba Ale with summer mikan, so the lineup has real variety.
MugiWait, what is Raw Ale brewing? That suddenly sounds less like beer and more like a science project!
Hop BroRaw Ale brewing basically means the wort isn’t fully boiled in the usual way. That can leave a softer grain character and make the beer’s personality show up more clearly.
MugiOhhh, so Raw Red Ale might feel soft and easygoing, but still have a bold character? That’s a very extroverted beer.
Hop BroThe standout is really the Belgian-style Swamp Bottom. It uses plenty of wheat malt plus orange peel, coriander seed, chamomile, clove, lime from Owase, and local honey, so you get sweetness, acidity, and layered spice.
MugiThat’s a lot going on! Swamp Bottom sounds spooky, but the actual ingredients are flowers, citrus, and honey. It’s less scary swamp and more poetic swamp.
Hop BroDotanba Ale is fun too. It uses local Hayama fruit from Royal Fruits and baguette from Mitsumugi in Miura, so the beer really carries that local-food identity.
MugiBread in beer too? The local ingredient angle is getting delightfully out of control. If it’s takeout by weight only, I want to line them up at home and do a full tasting!
Hop BroExactly, it’s takeout by measured fill, so you bring a carbonated PET bottle or a screw-cap glass bottle. Taking home that Raw Hazy IPA with its citrus and piney hop aroma is a pretty great deal.
MugiI’m sold, I want all five. Start with Swamp Bottom, grin through the summer mikan ale, and finish on Raw Hazy IPA. That sounds like the exact right plan.
