15brewery in Hayama lines up five beers for growler fill sales
15brewery in Hayama, Kanagawa, will offer beer for takeout-only fill sales on June 13. The lineup includes Belgian-style Numa no Soko, Stout, Orange Ale, Donzaba Ale (Summer Mikan Ale), and Raw Hazy IPA, and sealed containers are accepted.
Hop BroToday’s topic is 15brewery takeaway taps in Hayama. On June 13, they’re pouring five distinct beers, all meant to be enjoyed at home.
MugiWhat! Take-home only means no standing bar, but I can bring the tap party home!?
Hop BroExactly. They’ll fill sealed bottles, soda PET bottles, or screw-cap glass, and the headliner is Belgian-style Numa no Soko.
MugiNo way! That swamp name sounds mildly dangerous, which somehow makes me want it more. What does it taste like?
Hop BroIt uses plenty of wheat malt, plus orange peel, coriander seed, chamomile, clove, lime from Owase, and local honey. It’s a layered spice combo with sweetness and acidity.
MugiThat is way too much information! Coriander seed suddenly sounds like a science experiment. What’s it actually doing?
Hop BroPut simply, it helps the aroma. It boosts citrusy freshness and builds that bright Belgian character.
MugiOoh! So it’s either the rich black stout or the daidai fruit ale with bold aroma and acidity. My home tasting meeting has officially begun!
Hop BroAnd Dotanba Ale uses Hayama summer mikan for a crisp finish, while Raw Hazy IPA uses an unboiled process. Both even include baguette from a Miura bakery, which is serious local sourcing.
MugiWait, bread too!? And what is Raw Ale brewing supposed to mean, baby beer!?
Hop BroClose enough. Since the wort isn’t boiled hard, softer grain notes and hop character come through more clearly. Raw Hazy IPA brings citrus, pine, and measured bitterness, and honestly I want all of it.
MugiI’m sold. I want a full tasting flight right now: fall into Numa no Soko first, reset with Dotanba Ale, then finish on Raw Hazy IPA!
15brewery, located in Horiuchi, Hayama-machi, Miura-gun, Kanagawa, is currently operating as a takeout-only brewery. In the Instagram post, the brewery notes that standing service is suspended and that beer is sold by fill-up only into sealed bottles, PET bottles, or screw-cap glass bottles. Bottled beer is out of stock, so this is a lineup designed for enjoying at home.
Tap lineup for June 13
- Numa no Soko: A Belgian-style beer made 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 is built around gentle sweetness, acidity, and layered spice.
- Stout: A black beer with deep body and rich flavor.
- Orange Ale: A fruit beer with a distinct orange aroma and acidity.
- Donzaba Ale (Summer Mikan Ale): Brewed with summer mikan from Hayama’s Royal Fruits, and designed for a crisp, refreshing finish. The brewery also uses baguettes from Miurapan-ya Mitsumugi in part of the ingredients.
- Raw Hazy IPA: An IPA brewed with a Raw Ale process that does not boil the wort. It brings citrus and pine-like hop aromas with moderate bitterness, and also uses baguettes from Miurapan-ya Mitsumugi.
The post also mentions that Donzaba Ale and Raw Hazy IPA are connected to the taps, reinforcing 15brewery’s local and ingredient-driven approach. Even in a takeout-only format, the lineup shows clear personality and a strong connection to Hayama’s ingredients and neighborhood makers. For beer fans, it is the kind of release that invites a slow comparison at home rather than a quick stop-and-go pour.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday’s topic is 15brewery takeaway taps in Hayama. On June 13, they’re pouring five distinct beers, all meant to be enjoyed at home.
MugiWhat! Take-home only means no standing bar, but I can bring the tap party home!?
Hop BroExactly. They’ll fill sealed bottles, soda PET bottles, or screw-cap glass, and the headliner is Belgian-style Numa no Soko.
MugiNo way! That swamp name sounds mildly dangerous, which somehow makes me want it more. What does it taste like?
Hop BroIt uses plenty of wheat malt, plus orange peel, coriander seed, chamomile, clove, lime from Owase, and local honey. It’s a layered spice combo with sweetness and acidity.
MugiThat is way too much information! Coriander seed suddenly sounds like a science experiment. What’s it actually doing?
Hop BroPut simply, it helps the aroma. It boosts citrusy freshness and builds that bright Belgian character.
MugiOoh! So it’s either the rich black stout or the daidai fruit ale with bold aroma and acidity. My home tasting meeting has officially begun!
Hop BroAnd Dotanba Ale uses Hayama summer mikan for a crisp finish, while Raw Hazy IPA uses an unboiled process. Both even include baguette from a Miura bakery, which is serious local sourcing.
MugiWait, bread too!? And what is Raw Ale brewing supposed to mean, baby beer!?
Hop BroClose enough. Since the wort isn’t boiled hard, softer grain notes and hop character come through more clearly. Raw Hazy IPA brings citrus, pine, and measured bitterness, and honestly I want all of it.
MugiI’m sold. I want a full tasting flight right now: fall into Numa no Soko first, reset with Dotanba Ale, then finish on Raw Hazy IPA!
