15brewery posts July 3 takeaway tap list in Hayama with five beers
15brewery in Hayama, Kanagawa shared its July 3 tap list. The brewery is operating as takeaway-only, and the lineup includes five beers, led by Dondonba Ale and Raw Hazy IPA, with a strong local ingredient focus.
Hop BroHayama's 15brewery dropped a July 3 tap list that's pretty compelling. It's takeout-only, with five beers on fill including Dotanba Ale and Raw Hazy IPA.
MugiWait, takeout only means no standing there and taking a victory sip? Still, hauling it home and opening it slowly does sound kind of classy!
Hop BroExactly, that distance is part of the charm. The five-beer lineup has the Belgian-style Numa no Soko, a stout, Raw Red Ale, Dotanba Ale, and Raw Hazy IPA.
MugiWhoa, but Raw Ale method? What is that? It sounds like the brewer just yelled close enough and ran from the kettle!
Hop BroNo kettle escape, relax. It means the wort isn't boiled, and in Raw Red Ale that lets the malt body show up more clearly. Think rich, bready depth instead of sharpness.
MugiThat explanation somehow made me hungry. Also, that name Numa no Soko sounds spooky, so what's actually in it? It feels one cauldron away from a potion.
Hop BroThat's the fun part. The spice and honey combo is wild: wheat malt, orange peel, coriander, chamomile, clove, lime from Owase, and honey from Yokosuka, layered into a Belgian-style beer.
MugiWhat is this, a farmhouse beer or a botanical garden? And did I just hear bread in beer, or is my stomach inventing plot twists?
Hop BroYour stomach got it right. The local ingredient mix goes even further, because Dotanba Ale and Raw Hazy IPA use baguette from the Miura bakery Mitsumugi. It gives the whole lineup a really rooted, local feel.
MugiSo Dotanba Ale brings summer mikan brightness, Raw Hazy IPA goes all aromatic haze, and suddenly it's luxury for home drinking. My fridge just booked a trip to Hayama.
Hop BroThat's exactly it. If you take home a five-beer tasting flight, you can move from the stout's calm roast to Numa no Soko's floral lift and really take your time with it.
MugiThen it's settled: I want a growler filled up tonight. Reading this made both of us want a pour immediately.
On July 3, 15brewery in Hayama, Kanagawa, shared its tap list for the day. The brewery is currently operating as takeaway-only, with standing service closed, so the experience is built around filling and taking beer home.
The lineup covers a wide range of styles: Belgian-style "Numa no Soko", a stout, "Raw Red Ale" made with a Raw Ale process, the fruit beer "Dotanba Ale (Summer Mikan Ale)", and "Raw Hazy IPA". It is a compact but varied selection that invites side-by-side tasting.
"Numa no Soko" uses wheat malt along with orange peel, coriander seed, chamomile, clove, lime from Owase in Mie, and honey from Hachigoya in Nagai, Yokosuka, giving it layers of sweetness, acidity, spice, and aroma. "Raw Red Ale" emphasizes malt depth through an unboiled Raw Ale method. "Dotanba Ale" and "Raw Hazy IPA" also use baguettes from Miurapanya Jukubaku, which makes the local sourcing especially clear.
15brewery fits the character of a small Hayama brewery: less about spectacle, more about detail. It is a lineup that seems designed for taking home and opening at your own pace.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroHayama's 15brewery dropped a July 3 tap list that's pretty compelling. It's takeout-only, with five beers on fill including Dotanba Ale and Raw Hazy IPA.
MugiWait, takeout only means no standing there and taking a victory sip? Still, hauling it home and opening it slowly does sound kind of classy!
Hop BroExactly, that distance is part of the charm. The five-beer lineup has the Belgian-style Numa no Soko, a stout, Raw Red Ale, Dotanba Ale, and Raw Hazy IPA.
MugiWhoa, but Raw Ale method? What is that? It sounds like the brewer just yelled close enough and ran from the kettle!
Hop BroNo kettle escape, relax. It means the wort isn't boiled, and in Raw Red Ale that lets the malt body show up more clearly. Think rich, bready depth instead of sharpness.
MugiThat explanation somehow made me hungry. Also, that name Numa no Soko sounds spooky, so what's actually in it? It feels one cauldron away from a potion.
Hop BroThat's the fun part. The spice and honey combo is wild: wheat malt, orange peel, coriander, chamomile, clove, lime from Owase, and honey from Yokosuka, layered into a Belgian-style beer.
MugiWhat is this, a farmhouse beer or a botanical garden? And did I just hear bread in beer, or is my stomach inventing plot twists?
Hop BroYour stomach got it right. The local ingredient mix goes even further, because Dotanba Ale and Raw Hazy IPA use baguette from the Miura bakery Mitsumugi. It gives the whole lineup a really rooted, local feel.
MugiSo Dotanba Ale brings summer mikan brightness, Raw Hazy IPA goes all aromatic haze, and suddenly it's luxury for home drinking. My fridge just booked a trip to Hayama.
Hop BroThat's exactly it. If you take home a five-beer tasting flight, you can move from the stout's calm roast to Numa no Soko's floral lift and really take your time with it.
MugiThen it's settled: I want a growler filled up tonight. Reading this made both of us want a pour immediately.
