15brewery’s June 24 tap list features five house beers
15brewery, a takeout-only brewery in Horiuchi, Hayama, Kanagawa, shared its June 24 tap lineup. The list includes Numa no Soko, stout, Raw Red Ale, Dotanba Ale (Summer Mikan Ale), and Raw Hazy IPA.
Hop BroToday’s topic is the June 24 tap list. 15brewery in Hayama put out five beers that really lean into its takeout-only style, and it’s a fun lineup.
MugiWait, a takeout-only brewery? That’s pretty unusual, right? If I can’t drink there, I’m even more curious about what they’re pouring!
Hop BroThe one that jumps out first is Numa no Soko. It’s a Belgian-style beer with extra wheat malt, layered with orange peel, coriander, chamomile, clove, lime, and honey.
MugiWhat is that, a full-on aroma parade? It’s called Swamp Bottom, but my nose sounds like it’ll be the first thing to dive in!
Hop BroWhat gets really interesting is the Raw Ale method. Raw Red Ale and Raw Hazy IPA use an unboiled wort process to push their character forward.
MugiHold on, unboiled wort? What does that even mean? That’s not just lazy brewing with good PR, is it!?
Hop BroThat’s the point: the ingredients hit directly. Raw Red Ale shows off a heavy, rich malt profile, while Raw Hazy IPA brings citrus, pine-like hop aroma, and a light bitterness.
MugiNo way, same Raw, different personality. If I tasted them side by side, my brain would start live-commentating the whole thing!
Hop BroAnd then there’s Dotonba Ale, the summer mikan ale. It’s bright and refreshing with Hayama citrus, and they even use baguette from Miura bakery Mitsumugi.
MugiWait, a beer with baguette!? Breakfast and happy hour just shook hands and signed a treaty!
Hop BroPlus they’ve got a jet-black stout, so the range goes from light and aromatic to deep and rich. It’s sold by volume from 2:00 to 7:00 p.m., and they’ll fill a sealable bottle if you bring one.
MugiThat settles it, bring a bottle to Hayama. From Numa no Soko to the stout, now I want to take the whole lineup home and drink it tonight!
June 24 tap list
15brewery, a takeout-only brewery in Horiuchi, Hayama, Kanagawa, shared its tap lineup for June 24, serving from 14:00 to 19:00. The beer is sold by volume only; standing drink service is not available, and guests are asked to bring a sealable bottle.
The lineup covers five beers. "Numa no Soko" is a Belgian-style beer built with plenty of wheat malt, plus orange peel, coriander seed, chamomile, clove, lime, and honey from Hachigoya in Yokosuka. It is presented as a layered, aromatic beer with a complex spice profile. The stout offers a deep roasted character and a black appearance.
"Raw Red Ale" uses a raw ale method that does not boil the wort, pushing a heavier malt flavor and aroma to the front. The fruit beer, "Dotanba Ale (Summer Mikan Ale)," uses Hayama royal summer mikan for a crisp, easy-drinking finish, and also incorporates baguette from Miura Pan-ya Mitsumugi.
"Raw Hazy IPA" is brewed with the same raw ale method and emphasizes hop aromas that suggest citrus and pine, along with a touch of bitterness. It also uses baguette from Miura Pan-ya Mitsumugi.
For drinkers who want to compare styles in one stop, this is a compact lineup that moves from spice and fruit to roast, malt, and hop-driven aroma.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday’s topic is the June 24 tap list. 15brewery in Hayama put out five beers that really lean into its takeout-only style, and it’s a fun lineup.
MugiWait, a takeout-only brewery? That’s pretty unusual, right? If I can’t drink there, I’m even more curious about what they’re pouring!
Hop BroThe one that jumps out first is Numa no Soko. It’s a Belgian-style beer with extra wheat malt, layered with orange peel, coriander, chamomile, clove, lime, and honey.
MugiWhat is that, a full-on aroma parade? It’s called Swamp Bottom, but my nose sounds like it’ll be the first thing to dive in!
Hop BroWhat gets really interesting is the Raw Ale method. Raw Red Ale and Raw Hazy IPA use an unboiled wort process to push their character forward.
MugiHold on, unboiled wort? What does that even mean? That’s not just lazy brewing with good PR, is it!?
Hop BroThat’s the point: the ingredients hit directly. Raw Red Ale shows off a heavy, rich malt profile, while Raw Hazy IPA brings citrus, pine-like hop aroma, and a light bitterness.
MugiNo way, same Raw, different personality. If I tasted them side by side, my brain would start live-commentating the whole thing!
Hop BroAnd then there’s Dotonba Ale, the summer mikan ale. It’s bright and refreshing with Hayama citrus, and they even use baguette from Miura bakery Mitsumugi.
MugiWait, a beer with baguette!? Breakfast and happy hour just shook hands and signed a treaty!
Hop BroPlus they’ve got a jet-black stout, so the range goes from light and aromatic to deep and rich. It’s sold by volume from 2:00 to 7:00 p.m., and they’ll fill a sealable bottle if you bring one.
MugiThat settles it, bring a bottle to Hayama. From Numa no Soko to the stout, now I want to take the whole lineup home and drink it tonight!
