15brewery in Hayama offers five beers for July 11 takeaway sales
15brewery in Hayama posted its July 11 tap lineup, with takeaway-only sales from 2:00 p.m. to 7:00 p.m. The selection includes a Belgian-style beer, stout, raw red ale, a natsumikan fruit beer, and a Raw Hazy IPA.
Hop BroToday’s story is Hayama’s 15brewery and their July 11 growler lineup. Honestly, this tap list is really tempting.
MugiWait, it’s takeout only? So if I show up ready to stand and sip, I just wilt on the spot?
Hop BroThat’s the key point: bring a sealable container and you’re good. A PET bottle for carbonation or a screw-cap glass bottle works best, and bottled beer is sold out.
MugiWhoa, and the name Numa no Soko literally sounds like I’m about to sink into a swamp. What kind of beer is it?
Hop BroIt’s a Belgian-style beer with extra wheat malt, plus orange peel, coriander, chamomile, clove, lime from Owase, and honey, so you get sweetness, acidity, and spice all in one glass.
MugiThat is a lot going on! But what is Raw Ale brewing? Does “raw” just mean extra fresh or something?
Hop BroIn simple terms, they’re not boiling the wort during brewing. That helps the Raw Red Ale show more grainy character, while the Raw Hazy IPA lets citrusy, piney hop aroma and a light bitterness pop.
MugiHold on, I also saw bread in the recipe. Breakfast and beer just formed an alliance!
Hop BroExactly. The Dodanba Ale summer-mikan version and the Raw Hazy IPA use baguette from Miura bakery Mitsumugi, so that local ingredient combo with Hayama summer mikan really stands out.
MugiI want a tasting session already! Between 2:00-7:00 PM, I’m showing up with containers and taking 'Numa no Soko' home with me.
Hop BroThat’s the move. They’ve also got a rich, dark stout, and this is the kind of day where ingredients and method are the whole fun of drinking.
MugiThen it’s settled! Let’s bring home all five on tap and make tonight a full-on Hayama beer night.
15brewery's July 11 lineup
15brewery in Horiuchi, Hayama, Kanagawa, shared its tap lineup for July 11 and kept the operation in takeaway-only mode. Dine-in is closed, and customers can buy beer by the liter or by the amount they want if they bring a sealable container, such as a carbonated-drink PET bottle or a screw-cap glass bottle. Bottled beer was also listed as sold out.
The lineup shows a clear range of styles. "Numa no Soko" is a Belgian-style beer built on a wheat-heavy base, with orange peel, coriander seed, chamomile, clove, lime from Owase in Mie, and honey from Hachigoya in Nagai, Yokosuka. The result is described as layered, with sweetness, acidity, and spice. "Stout" follows as a dark beer with deep richness and a black appearance.
The other taps are just as distinctive: "Raw Red Ale", brewed with a Raw Ale method that does not boil the wort; "Dotanba Ale (Natsumikan Ale)", made with Hayama natsumikan; and "Raw Hazy IPA", which brings citrus and pine notes from hops along with a mild bitterness. The post also notes that "Dotanba Ale (Natsumikan Ale)" and "Raw Hazy IPA" use baguette from Miura Bakery Mitsumugi as part of the ingredients, adding a local bread-to-beer connection.
Service runs from 2:00 p.m. to 7:00 p.m. The lineup is less about flashy one-offs and more about showing how local ingredients and brewing method can shape each beer's character. For drinkers who like to take beer home and pay attention to the details, it is a very 15brewery kind of release.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday’s story is Hayama’s 15brewery and their July 11 growler lineup. Honestly, this tap list is really tempting.
MugiWait, it’s takeout only? So if I show up ready to stand and sip, I just wilt on the spot?
Hop BroThat’s the key point: bring a sealable container and you’re good. A PET bottle for carbonation or a screw-cap glass bottle works best, and bottled beer is sold out.
MugiWhoa, and the name Numa no Soko literally sounds like I’m about to sink into a swamp. What kind of beer is it?
Hop BroIt’s a Belgian-style beer with extra wheat malt, plus orange peel, coriander, chamomile, clove, lime from Owase, and honey, so you get sweetness, acidity, and spice all in one glass.
MugiThat is a lot going on! But what is Raw Ale brewing? Does “raw” just mean extra fresh or something?
Hop BroIn simple terms, they’re not boiling the wort during brewing. That helps the Raw Red Ale show more grainy character, while the Raw Hazy IPA lets citrusy, piney hop aroma and a light bitterness pop.
MugiHold on, I also saw bread in the recipe. Breakfast and beer just formed an alliance!
Hop BroExactly. The Dodanba Ale summer-mikan version and the Raw Hazy IPA use baguette from Miura bakery Mitsumugi, so that local ingredient combo with Hayama summer mikan really stands out.
MugiI want a tasting session already! Between 2:00-7:00 PM, I’m showing up with containers and taking 'Numa no Soko' home with me.
Hop BroThat’s the move. They’ve also got a rich, dark stout, and this is the kind of day where ingredients and method are the whole fun of drinking.
MugiThen it’s settled! Let’s bring home all five on tap and make tonight a full-on Hayama beer night.
