15brewery posts five takeaway beers for August 30 in Hayama
Hayama's 15brewery has posted its August 30 takeaway lineup: Numa no Soko, Stout, Raw Red Ale, Dotanba Ale (summer mandarin ale), and Raw Hazy IPA.
Hop Bro15brewery in Hayama dropped a five-beer takeaway lineup today, and it is strong. They’ve got Numanosoko, a stout, Raw Red Ale, Dotonba Ale, and Raw Hazy IPA.
MugiWait, takeout only means you can’t just drink it there? And that name, Numanosoko, sounds less like a beer and more like a place you never escape from!
Hop BroThat’s the 15brewery style. Bring a seal-able bottle, and they’ll fill it for you. Even a carbonated PET bottle or a screw-cap glass bottle works.
MugiWow, but Numanosoko sounds like ingredient traffic jam territory. Orange peel, coriander, chamomile, clove, and honey? That’s a spice rack doing crowd control!
Hop BroThat’s the fun of Belgian-style beer. It layers sweetness and acidity with spice. The wheat malt keeps it soft, and the local honey from Yokosuka gives it a gentle lift.
MugiWhat even is Raw Ale brewing then? Does “raw” mean like sashimi? Because I was not emotionally prepared for seafood beer.
Hop BroNot sashimi. It means they don’t boil the wort, so you get a heavier, richer malt character. Raw Red Ale leans into that, while Raw Hazy IPA adds citrus and piney hop notes.
MugiOkay, now I get it! Citrus and pine in the Raw Hazy IPA sounds great, and that stout with deep, rich flavor feels like something I’d want at night.
Hop BroThe best part is the local ingredient feel. Dotonba Ale uses Hayama-grown summer mikan, and they even say some batches use baguette from a Miura bakery called Mitsumugi.
MugiBeer with fruit and bread in the mix? Perfect. This really sounds like a glass of Hayama, and now I want to grab a bottle and start deciding which one to drink first.
15brewery in Hayama, Kanagawa, shared its tap lineup for August 30 from 2:00 p.m. to 6:30 p.m. The shop is currently takeaway-only, with no standing service. Customers can bring a sealed container, and carbonated plastic bottles or screw-cap glass bottles are accepted.
Five beers are listed. `Numa no Soko`, a Belgian-style beer, is brewed with wheat malt, orange peel, coriander seed, chamomile, clove, and honey from `Hachigoya` in Nagai, Yokosuka, creating a profile that balances sweetness, acidity, spice, and aroma. `Stout` is the dark beer on the list, built around deep, rich character. `Raw Red Ale` uses a Raw Ale process with no wort boiling, emphasizing malt depth and aroma.
The fruit beer `Dotanba Ale (summer mandarin ale)` uses Hayama royal fruit summer mandarin for a bright, refreshing finish. `Raw Hazy IPA` combines the Raw Ale method with hop-driven citrus and pine notes, plus a moderate bitterness. The post also notes that some ingredients include baguettes from `Mitsumugi`, a bakery in Miura, giving the lineup a clear local-craft feel.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop Bro15brewery in Hayama dropped a five-beer takeaway lineup today, and it is strong. They’ve got Numanosoko, a stout, Raw Red Ale, Dotonba Ale, and Raw Hazy IPA.
MugiWait, takeout only means you can’t just drink it there? And that name, Numanosoko, sounds less like a beer and more like a place you never escape from!
Hop BroThat’s the 15brewery style. Bring a seal-able bottle, and they’ll fill it for you. Even a carbonated PET bottle or a screw-cap glass bottle works.
MugiWow, but Numanosoko sounds like ingredient traffic jam territory. Orange peel, coriander, chamomile, clove, and honey? That’s a spice rack doing crowd control!
Hop BroThat’s the fun of Belgian-style beer. It layers sweetness and acidity with spice. The wheat malt keeps it soft, and the local honey from Yokosuka gives it a gentle lift.
MugiWhat even is Raw Ale brewing then? Does “raw” mean like sashimi? Because I was not emotionally prepared for seafood beer.
Hop BroNot sashimi. It means they don’t boil the wort, so you get a heavier, richer malt character. Raw Red Ale leans into that, while Raw Hazy IPA adds citrus and piney hop notes.
MugiOkay, now I get it! Citrus and pine in the Raw Hazy IPA sounds great, and that stout with deep, rich flavor feels like something I’d want at night.
Hop BroThe best part is the local ingredient feel. Dotonba Ale uses Hayama-grown summer mikan, and they even say some batches use baguette from a Miura bakery called Mitsumugi.
MugiBeer with fruit and bread in the mix? Perfect. This really sounds like a glass of Hayama, and now I want to grab a bottle and start deciding which one to drink first.
