15brewery in Hayama Lines Up Five Beers on June 14
On June 14, 15brewery in Hayama, Kanagawa ran a bottle-fill-only service and put five beers on tap. The lineup included Dotanba Ale and Raw Hazy IPA, both made with baguette from Miura Pan-ya Mitsumugi, along with Numa no Soko, Stout, and Raw Red Ale.
Hop BroToday’s topic is 15brewery’s fresh tap list. On June 14, they poured five beers for take-home fill sales only, and the lineup was seriously interesting.
MugiWait, five beers at once? And take-home only? That suddenly makes me feel like I need to level up before buying beer!
Hop BroThat’s part of the charm. It was to-go only service, basically bring a sealable bottle, and they even accepted carbonated PET bottles or screw-cap glass bottles.
MugiWow! But sold by volume means what exactly? Like ordering deli sides, except the side dish is beer? I might walk in ready to ask for fried chicken too.
Hop BroHonestly, that’s not far off. It means you choose the amount you want and they fill it for you. Even with standing service paused, you still get the full 15brewery experience at home.
Hop BroOne standout is Numa no Soko Belgian-style. It uses plenty of wheat malt, plus orange peel, coriander, chamomile, cloves, lime from Owase, and honey from Nagai.
MugiWhat is that, a one-glass flavor parade? It’s called Swamp Bottom, but it sounds like a flower shop, spice rack, and fruit basket all held a meeting.
MugiAlso, what’s the Raw Ale method? Does “raw” mean young? Unfinished? Like the beer showed up to work with bed hair?
Hop BroBed-hair beer would be a new category. Raw Ale means the wort isn’t boiled, so you get a heavier, richer malt character. That shows up in Raw Red Ale and Raw Hazy IPA, and the Hazy brings citrus and piney hop notes with a nice bitterness.
Hop BroAnd here’s the local magic: Summer Mikan Ale and Raw Hazy IPA both use baguette from Miura Bakery Mitsumugi as part of the ingredients. That local connection really comes through.
MugiHayama summer mikan and baguette? That’s basically a local all-star team! If the lineup goes from crisp Dotanba Ale to a dark stout, my bottle is officially reporting for duty.
Hop BroThat’s the move. A five-beer tasting run would make the Raw differences, the easy-drinking fruitiness of Dotanba Ale, and the stout’s deep richness all pop. Now I just want a fill myself.
15brewery in Horiuchi, Hayama, Kanagawa, ran a bottle-fill-only service on Sunday, June 14, and placed five beers on tap. Draft sales are refill-only: customers bring a sealed bottle, and PET bottles or screw-cap glass bottles are accepted as well. Service hours were 2:00 p.m. to 7:00 p.m.
The lineup shows a wide range of styles and brewing approaches. "Numa no Soko" is a Belgian-style beer brewed with plenty of wheat malt, orange peel, coriander seed, chamomile, cloves, lime from Owase in Mie, and honey from Hachigoya in Nagai, Yokosuka. The beer is described as slightly sweet, gently tart, and complex, with a spicy aroma.
"Stout" focuses on deep, dark richness. "Raw Red Ale" uses a raw ale method with unboiled wort, aiming for the malt's natural heavy flavor and aroma.
"Dotanba Ale (Summer Orange Ale)" uses local summer mikan from Royal Fruit in Hayama and is presented as a refreshing fruit beer. "Raw Hazy IPA" also uses the raw ale method, with hop-driven citrus and pine notes plus a moderate bitterness.
Both "Dotanba Ale" and "Raw Hazy IPA" include baguette from Miura Pan-ya Mitsumugi as part of the recipe, giving the tap list a clear local connection. For a takeaway-only brewery in Hayama, the post highlights how regional ingredients can shape each beer's character.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday’s topic is 15brewery’s fresh tap list. On June 14, they poured five beers for take-home fill sales only, and the lineup was seriously interesting.
MugiWait, five beers at once? And take-home only? That suddenly makes me feel like I need to level up before buying beer!
Hop BroThat’s part of the charm. It was to-go only service, basically bring a sealable bottle, and they even accepted carbonated PET bottles or screw-cap glass bottles.
MugiWow! But sold by volume means what exactly? Like ordering deli sides, except the side dish is beer? I might walk in ready to ask for fried chicken too.
Hop BroHonestly, that’s not far off. It means you choose the amount you want and they fill it for you. Even with standing service paused, you still get the full 15brewery experience at home.
Hop BroOne standout is Numa no Soko Belgian-style. It uses plenty of wheat malt, plus orange peel, coriander, chamomile, cloves, lime from Owase, and honey from Nagai.
MugiWhat is that, a one-glass flavor parade? It’s called Swamp Bottom, but it sounds like a flower shop, spice rack, and fruit basket all held a meeting.
MugiAlso, what’s the Raw Ale method? Does “raw” mean young? Unfinished? Like the beer showed up to work with bed hair?
Hop BroBed-hair beer would be a new category. Raw Ale means the wort isn’t boiled, so you get a heavier, richer malt character. That shows up in Raw Red Ale and Raw Hazy IPA, and the Hazy brings citrus and piney hop notes with a nice bitterness.
Hop BroAnd here’s the local magic: Summer Mikan Ale and Raw Hazy IPA both use baguette from Miura Bakery Mitsumugi as part of the ingredients. That local connection really comes through.
MugiHayama summer mikan and baguette? That’s basically a local all-star team! If the lineup goes from crisp Dotanba Ale to a dark stout, my bottle is officially reporting for duty.
Hop BroThat’s the move. A five-beer tasting run would make the Raw differences, the easy-drinking fruitiness of Dotanba Ale, and the stout’s deep richness all pop. Now I just want a fill myself.
