15brewery lines up five beers including Numa no Soko and Raw Hazy IPA on June 12
15brewery, a takeaway-only brewery in Hayama, Kanagawa, announced its June 12 tap lineup. The five beers include the Belgian-style Numa no Soko, stout, orange ale, Tondanba Ale (summer mandarin ale), and Raw Hazy IPA.
Hop Bro15brewery in Hayama has five beers on tap for June 12. 'Bottom of the Swamp,' a stout, a daidai ale, Dotanba Ale, and a Raw Hazy IPA all in one lineup is pretty hard to ignore.
MugiWhat! And it's takeout only? So instead of drinking by the sea, it's the kind of brewery you bring home and savor slowly.
Hop BroExactly. 15brewery in Hayama is great for side-by-side tasting because those five beers head in totally different directions. Sweetness, acidity, bitterness, and aroma all have clear roles.
MugiBut seriously, Raw Hazy IPA is such a wild name. When I hear 'raw,' I start imagining a rare steak in a pint glass!
Hop BroNo meat involved. In beer terms, Raw roughly means minimal-boil brewing, and Hazy IPA is that cloudy style. It helps the hops show off citrus and pine-like aroma.
MugiWhoa, pine needle aroma? So am I drinking a forest? What if my mouth suddenly turns into a campground!
Hop BroRelax, no twigs in the glass. That's just hop talk, and 'Bottom of the Swamp' is the Belgian-style one loaded with orange peel, coriander, chamomile, and clove, basically spice overload in the best way.
MugiThat is a lot happening! So when you say extra ingredients, you mean the support team besides malt and hops?
Hop BroThat's pretty close. 'Bottom of the Swamp' uses plenty of wheat malt, then layers in lime and honey, so the sweet-tart balance gets really interesting.
MugiAnd 'Dotanba Ale' uses bakery baguette and summer mikan, right? The Hayama local vibe is so strong I suddenly want a picnic.
Hop BroThen add a stout with deep dark richness and a daidai ale with bright citrus aroma and acidity, and you've got serious flavor range across the whole list.
MugiI can't take it anymore, I want a tasting flight! I'd bring a container home and drink it with you going, 'This one's swamp! This one's summer!' and honestly, you totally want one too.
Located in Hayama, Kanagawa, 15brewery (Fifteen Brewery) is currently operating as a takeaway-only brewery. In this post, the brewery shared five house beers for the taps on June 12, each with a distinct flavor profile.
The lineup consists of Numa no Soko, a Belgian-style beer; Stout, described as deep and dark; Orange Ale, which emphasizes orange aroma and acidity; Tondanba Ale (Summer Mandarin Ale), brewed with local summer mandarin fruit from Hayama; and Raw Hazy IPA, a hop-forward beer with citrus and pine notes. Together, they form a lineup that makes a clear point about balance, aroma, and drinkability.
Among them, Numa no Soko stands out for its ingredient list: wheat malt, orange peel, coriander seed, chamomile, clove, lime from Owase in Mie, and honey from a beekeeper in Nagai, Yokosuka. The result is a complex, spicy aroma with a touch of sweetness and acidity. Tondanba Ale, on the other hand, uses baguette from Miura Pan-ya Mitsumugi and is finished as a lighter, fresher summer ale.
This is the kind of brewery where you take the beer home and spend time with it later. In a seaside town like Hayama, that low-key takeaway format pairs naturally with beers that are built around everyday drinkability and carefully layered flavor.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop Bro15brewery in Hayama has five beers on tap for June 12. 'Bottom of the Swamp,' a stout, a daidai ale, Dotanba Ale, and a Raw Hazy IPA all in one lineup is pretty hard to ignore.
MugiWhat! And it's takeout only? So instead of drinking by the sea, it's the kind of brewery you bring home and savor slowly.
Hop BroExactly. 15brewery in Hayama is great for side-by-side tasting because those five beers head in totally different directions. Sweetness, acidity, bitterness, and aroma all have clear roles.
MugiBut seriously, Raw Hazy IPA is such a wild name. When I hear 'raw,' I start imagining a rare steak in a pint glass!
Hop BroNo meat involved. In beer terms, Raw roughly means minimal-boil brewing, and Hazy IPA is that cloudy style. It helps the hops show off citrus and pine-like aroma.
MugiWhoa, pine needle aroma? So am I drinking a forest? What if my mouth suddenly turns into a campground!
Hop BroRelax, no twigs in the glass. That's just hop talk, and 'Bottom of the Swamp' is the Belgian-style one loaded with orange peel, coriander, chamomile, and clove, basically spice overload in the best way.
MugiThat is a lot happening! So when you say extra ingredients, you mean the support team besides malt and hops?
Hop BroThat's pretty close. 'Bottom of the Swamp' uses plenty of wheat malt, then layers in lime and honey, so the sweet-tart balance gets really interesting.
MugiAnd 'Dotanba Ale' uses bakery baguette and summer mikan, right? The Hayama local vibe is so strong I suddenly want a picnic.
Hop BroThen add a stout with deep dark richness and a daidai ale with bright citrus aroma and acidity, and you've got serious flavor range across the whole list.
MugiI can't take it anymore, I want a tasting flight! I'd bring a container home and drink it with you going, 'This one's swamp! This one's summer!' and honestly, you totally want one too.
