15brewery in Hayama lines up five beers for takeaway pours
15brewery in Hayama, Kanagawa, has announced its July 29 takeaway lineup. The selection spans five beers, from the Belgian-style "Numa no Soko" to "Raw Hazy IPA," offering a range of styles at the brewery counter.
Hop Bro15brewery in Hayama has a seriously good takeout lineup today. With five beers on tap, it jumps from Numa no Soko to Raw Hazy IPA with zero restraint.
MugiWait, a takeout-only brewery is pouring a lineup like that? My apartment is one bottle away from becoming a beer bar.
Hop BroThe first standout is Belgian-style Numa no Soko. It uses plenty of wheat malt, plus orange peel, coriander seed, chamomile, clove, lime from Owase, and honey from Nagai.
MugiWhat is that, a botanical traffic jam? Is it sweet, tart, spicy, or secretly a flower shop?
Hop BroThat is the fun part. The sweet, tart, and spicy notes stack into a layered aroma build, so the flavor keeps changing as you drink.
MugiHold on, layered aroma build sounds like you smuggled a brewing textbook into lunch. Translate that into normal-person language.
Hop BroIt just means the flavor does not arrive all at once. It shows up in stages. And Raw Red Ale plus Raw Hazy IPA use a Raw Ale process, where the wort is not boiled, so the grain character stays softer.
MugiThey do not boil the wort? That is the step you skip? If curry tried that, I would call the authorities.
Hop BroThen Raw Hazy IPA brings citrus and pine from the hops with a measured bitterness, while Dotanba Ale leads with bright summer mikan. Both also use baguette from Miura bakery Mitsumugi as part of the ingredients.
MugiBread is in the beer too? Baguette joins the cast and suddenly I am emotionally invested. And there is also a stout with deep roast and that jet-black look?
Hop BroYep. They are pouring from 2:00 to 7:00 p.m., and you can bring a sealed bottle, a carbonated PET bottle, or screw-cap glass. It is basically taking Hayama home in liquid form.
MugiMy stomach and curiosity both lost this fight. I meant to choose one, but now my brain wants all five pours. I absolutely want to drink this tonight.
Takeaway lineup for July 29
15brewery, a brewery in Hayama, Kanagawa, operates as a takeaway-only spot. For Wednesday, July 29, the brewery says it will pour five beers between 14:00 and 19:00.
The most distinctive beer in the lineup is "Numa no Soko," a Belgian-style beer brewed with plenty of wheat malt, orange peel, coriander seed, chamomile, and clove, plus lime from Owase in Mie and honey from "Hachigoya" in Nagai, Yokosuka. The result is described as layered, with sweetness, acidity, and spice.
Also on tap are "Stout," a black beer with deep richness; "Raw Red Ale," brewed without boiling the wort using a Raw Ale process; and "Dotanba Ale (Summer Orange Ale)," a fruit beer made with Hayama summer oranges for a crisp, refreshing finish.
The IPA slot is "Raw Hazy IPA," which uses the same Raw Ale approach and brings citrus and pine-like hop aromatics with moderate bitterness. The brewery also notes that both "Dotanba Ale" and "Raw Hazy IPA" use baguette from Miura Bakery Mitsumugi as part of the ingredients. Bottles with tight seals are accepted for takeaway, and carbonated PET bottles or screw-cap glass bottles are also allowed. It is a compact local brewery offering beer to go from Hayama.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop Bro15brewery in Hayama has a seriously good takeout lineup today. With five beers on tap, it jumps from Numa no Soko to Raw Hazy IPA with zero restraint.
MugiWait, a takeout-only brewery is pouring a lineup like that? My apartment is one bottle away from becoming a beer bar.
Hop BroThe first standout is Belgian-style Numa no Soko. It uses plenty of wheat malt, plus orange peel, coriander seed, chamomile, clove, lime from Owase, and honey from Nagai.
MugiWhat is that, a botanical traffic jam? Is it sweet, tart, spicy, or secretly a flower shop?
Hop BroThat is the fun part. The sweet, tart, and spicy notes stack into a layered aroma build, so the flavor keeps changing as you drink.
MugiHold on, layered aroma build sounds like you smuggled a brewing textbook into lunch. Translate that into normal-person language.
Hop BroIt just means the flavor does not arrive all at once. It shows up in stages. And Raw Red Ale plus Raw Hazy IPA use a Raw Ale process, where the wort is not boiled, so the grain character stays softer.
MugiThey do not boil the wort? That is the step you skip? If curry tried that, I would call the authorities.
Hop BroThen Raw Hazy IPA brings citrus and pine from the hops with a measured bitterness, while Dotanba Ale leads with bright summer mikan. Both also use baguette from Miura bakery Mitsumugi as part of the ingredients.
MugiBread is in the beer too? Baguette joins the cast and suddenly I am emotionally invested. And there is also a stout with deep roast and that jet-black look?
Hop BroYep. They are pouring from 2:00 to 7:00 p.m., and you can bring a sealed bottle, a carbonated PET bottle, or screw-cap glass. It is basically taking Hayama home in liquid form.
MugiMy stomach and curiosity both lost this fight. I meant to choose one, but now my brain wants all five pours. I absolutely want to drink this tonight.
