15brewery posts June 4 takeaway tap list in Hayama
Hayama-based 15brewery published its June 4 tap list for takeaway-only sales. The lineup features the Belgian-style 'Numa no Soko' alongside 'Stout', 'Orange Ale', 'Dtanba Ale', and 'Raw Hazy IPA'.
Hop BroToday’s 15brewery tap update from Hayama is a fun one. On June 4 they went takeout-only and hooked up five beers: 'Numa no Soko,' 'Stout,' 'Daidai Ale,' 'Dtanba Ale,' and 'Raw Hazy IPA.'
MugiWhat! Five beers at once and no standing bar service? Picking them out for home sounds like a treasure hunt.
Hop BroExactly, and they’re selling by volume with filled sealed bottles, which is great. They can work with carbonated PET bottles and screw-cap glass bottles too, so it’s very home-drinking friendly.
MugiWhoa, and that name 'Numa no Soko' is final boss energy. Do you sink after drinking it, or ascend?
Hop BroThe name is intense, but it’s a Belgian-style beer with lots of wheat malt. It layers orange peel, coriander seed, chamomile, clove, lime from Owase, and honey from a Yokosuka apiary, so you get sweetness, acidity, and spice all stacked together.
MugiHold on, what is Belgian-style here? That ingredient list is so long my brain just turned into a spice rack.
Hop BroBelgian-style often means enjoying layers of aroma. Instead of one straight line of bitterness, you get citrusy notes, herbal notes, and soft sweetness in sequence, and 'Numa no Soko' is the extra lively version of that.
MugiOkay, so every sip is basically a flavor relay race. That is wildly different from the scary name.
Hop BroAnd 'Raw Hazy IPA' is worth attention too. It uses a non-boiled brewing method, a Raw Ale approach, so you get hop-driven citrus, piney notes, and a crisp bitterness. The post also mentioned it and 'Wheat Land' use baguette from Miura bakery Jyumugi as part of the ingredients.
MugiNo way, a beer without boiling? That sounds like cooking on hard mode. And bread in the recipe too? Beer is doing independent research now.
Hop BroThat adventurous side sits next to a deep black stout, a Daidai Ale with bold citrus aroma and acidity, and a Dtanba Ale made with Hayama royal fruit and summer orange, so it’s a wide-ranging lineup all around.
MugiNow I’m picturing opening a takeout bottle at home, starting with 'Numa no Soko' and then moving to Raw Hazy IPA, and I want a drink immediately. Hayama is not playing fair.
June 4 tap list
15brewery in Hayama, Kanagawa, posted a June 4 tap list for takeaway-only sales. The brewery is not offering standing service right now, but it will fill sealed bottles, and PET bottles or screw-cap glass bottles are acceptable.
The post also notes that `Wheat Land` and `Raw Hazy IPA` are on tap, both brewed with baguette from Miura Panya Mitsumugi as part of the recipe. That leads into the June 4 lineup of five beers.
- `Numa no Soko`: a Belgian-style beer with plenty of wheat malt, orange peel, coriander seed, chamomile, clove, lime from Owase in Mie, and honey from Hachigoya in Nagai, Yokosuka. It is described as layered, spicy, slightly sweet, and gently acidic.
- `Stout`: a black beer with deep richness and a very dark appearance.
- `Orange Ale`: a fruit beer centered on the dense aroma and acidity of orange.
- `Dtanba Ale`: a fruit beer made with Hayama royal fruit and summer mandarin, with a crisp finish.
- `Raw Hazy IPA`: an IPA brewed with a Raw Ale process that does not boil the wort, bringing citrus and pine notes from the hops along with bitterness.
The lineup leans on local ingredients and a wide range of styles, making it a practical snapshot of what 15brewery is pouring for takeaway in Hayama on June 4.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday’s 15brewery tap update from Hayama is a fun one. On June 4 they went takeout-only and hooked up five beers: 'Numa no Soko,' 'Stout,' 'Daidai Ale,' 'Dtanba Ale,' and 'Raw Hazy IPA.'
MugiWhat! Five beers at once and no standing bar service? Picking them out for home sounds like a treasure hunt.
Hop BroExactly, and they’re selling by volume with filled sealed bottles, which is great. They can work with carbonated PET bottles and screw-cap glass bottles too, so it’s very home-drinking friendly.
MugiWhoa, and that name 'Numa no Soko' is final boss energy. Do you sink after drinking it, or ascend?
Hop BroThe name is intense, but it’s a Belgian-style beer with lots of wheat malt. It layers orange peel, coriander seed, chamomile, clove, lime from Owase, and honey from a Yokosuka apiary, so you get sweetness, acidity, and spice all stacked together.
MugiHold on, what is Belgian-style here? That ingredient list is so long my brain just turned into a spice rack.
Hop BroBelgian-style often means enjoying layers of aroma. Instead of one straight line of bitterness, you get citrusy notes, herbal notes, and soft sweetness in sequence, and 'Numa no Soko' is the extra lively version of that.
MugiOkay, so every sip is basically a flavor relay race. That is wildly different from the scary name.
Hop BroAnd 'Raw Hazy IPA' is worth attention too. It uses a non-boiled brewing method, a Raw Ale approach, so you get hop-driven citrus, piney notes, and a crisp bitterness. The post also mentioned it and 'Wheat Land' use baguette from Miura bakery Jyumugi as part of the ingredients.
MugiNo way, a beer without boiling? That sounds like cooking on hard mode. And bread in the recipe too? Beer is doing independent research now.
Hop BroThat adventurous side sits next to a deep black stout, a Daidai Ale with bold citrus aroma and acidity, and a Dtanba Ale made with Hayama royal fruit and summer orange, so it’s a wide-ranging lineup all around.
MugiNow I’m picturing opening a takeout bottle at home, starting with 'Numa no Soko' and then moving to Raw Hazy IPA, and I want a drink immediately. Hayama is not playing fair.
