15brewery in Hayama lines up five takeaway beers for August 8
15brewery in Hayama, Kanagawa announced a five-beer tap list for its August 8 takeaway-only service. The lineup spans a Belgian-style beer, stout, Raw Red Ale, a summer-mikan fruit beer, and a Raw Hazy IPA.
Hop BroHayama’s 15brewery hooked up five take-home taps just for August 8, and the lineup is seriously bold.
MugiWait, no standing bar, just bring-your-own container sales? That sounds like the most fun refill station ever!
Hop BroExactly. If it seals, they’ll fill it, from soda PET bottles to screw-cap glass. And one of the headliners is Numa no Soko.
MugiThat name sounds scary! But now I want it. What even is a Belgian-style beer in this case?
Hop BroHere’s the fun part: lots of wheat malt, plus orange peel, coriander, chamomile, clove, lime, and honey layered into spice-citrus complexity. Big character, still easy to drink.
MugiThat ingredient list is a traffic jam! Also, what is Raw Ale brewing? It sounds suspiciously dramatic!
Hop BroIt means they skip boiling the wort. That’s how the Raw Red Ale and Raw Hazy IPA are made, so you get fuller malt character right up front.
MugiOhhh! So Raw Red Ale goes richer, and Raw Hazy IPA goes hoppier? And wait, baguette from Mitsumugi is in the recipe too? A bakery cameo?
Hop BroThat’s peak 15brewery. Dondanba Ale uses Hayama summer oranges, Raw Hazy IPA brings citrus and pine, and the stout is deep and dark. The local-ingredient range is half the charm.
MugiBelgian, stout, fruit beer, and IPA all in one take-home lineup? That’s unfair. I already want to grab a bottle now.
Hop BroSame here. I’d start with Dondanba Ale and Raw Hazy IPA first. Those two on tap are the ones I’d chase for maximum freshness.
MugiDeal! I want Numa no Soko for the surprise and summer orange for the finish. This is officially an imaginary Hayama takeaway mission now!
15brewery in Horiuchi, Hayama is operating as a takeaway-only brewery, with standing service currently suspended. For Saturday, August 8, the brewery listed service hours from 14:00 to 19:00 and said fills are sold by weight in tightly sealed bottles; carbonated PET bottles and screw-cap glass bottles are also accepted. Beer bottles are currently out of stock.
The tap list
- Numa no Soko: A Belgian-style beer brewed with plenty of wheat malt plus orange peel, coriander seed, chamomile, clove, lime from Owase in Mie, and honey from Hachigoya in Nagai, Yokosuka. It combines light sweetness, acidity, and a spicy aroma.
- Stout: A black beer with deep richness and a full body.
- Raw Red Ale: A red ale made with a Raw Ale process that does not boil the wort, highlighting the malt's heavier, deeper flavor and aroma.
- Dotanba Ale (Summer Mikan Ale): A fruit beer made with Hayama's Royal Fruit summer mikan. It is described as having a clean, refreshing finish and uses baguette from Miura Pan-ya Mitsumugi in part of the recipe.
- Raw Hazy IPA: An IPA brewed with the Raw Ale method, showing citrus and pine-like hop aromas with a slight bitterness. It also uses baguette from Miura Pan-ya Mitsumugi.
The post also notes that Dotanba Ale and Raw Hazy IPA are connected to the taps. The result is a local, ingredient-driven lineup that moves from Belgian spice to stout, raw ale, fruit beer, and IPA in one small Hayama brewery.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroHayama’s 15brewery hooked up five take-home taps just for August 8, and the lineup is seriously bold.
MugiWait, no standing bar, just bring-your-own container sales? That sounds like the most fun refill station ever!
Hop BroExactly. If it seals, they’ll fill it, from soda PET bottles to screw-cap glass. And one of the headliners is Numa no Soko.
MugiThat name sounds scary! But now I want it. What even is a Belgian-style beer in this case?
Hop BroHere’s the fun part: lots of wheat malt, plus orange peel, coriander, chamomile, clove, lime, and honey layered into spice-citrus complexity. Big character, still easy to drink.
MugiThat ingredient list is a traffic jam! Also, what is Raw Ale brewing? It sounds suspiciously dramatic!
Hop BroIt means they skip boiling the wort. That’s how the Raw Red Ale and Raw Hazy IPA are made, so you get fuller malt character right up front.
MugiOhhh! So Raw Red Ale goes richer, and Raw Hazy IPA goes hoppier? And wait, baguette from Mitsumugi is in the recipe too? A bakery cameo?
Hop BroThat’s peak 15brewery. Dondanba Ale uses Hayama summer oranges, Raw Hazy IPA brings citrus and pine, and the stout is deep and dark. The local-ingredient range is half the charm.
MugiBelgian, stout, fruit beer, and IPA all in one take-home lineup? That’s unfair. I already want to grab a bottle now.
Hop BroSame here. I’d start with Dondanba Ale and Raw Hazy IPA first. Those two on tap are the ones I’d chase for maximum freshness.
MugiDeal! I want Numa no Soko for the surprise and summer orange for the finish. This is officially an imaginary Hayama takeaway mission now!
