15brewery in Hayama lines up five beers for Aug. 20 growler sales
15brewery in Horiuchi, Hayama, published its Aug. 20 tap lineup for takeout-only sales. The list includes Belgian-style `沼の底`, `スタウト`, and Raw-brewed beers such as `Rawレッドエール` and `Raw Hazy IPA`.
Hop BroToday's August 20 fill-up list from Hayama's 15brewery is a strong one. Their standing bar is paused, so it's five takeaway-only beers.
MugiWait, a bring-your-own fill-up for beer? Is this basically craft beer in deli mode?!
Hop BroPretty much. If you bring a sealed container, they fill it to the brim, and carbonated PET bottles work along with screw-cap glass bottles. Bottled beer is sold out, though.
MugiNo way, that makes my commuter beer mission sound weirdly professional!
Hop BroThe headliner is Numa no Soko, a Belgian-style pour with lots of wheat malt, orange peel, coriander, chamomile, clove, plus lime from Owase and honey from Nagai's Hachigoya.
MugiThat is a lot happening. Belgian-style sounds fancy, but what is my mouth actually supposed to experience?
Hop BroLayers. Yeast aroma and spice stack up, then citrus and floral notes drift out. In plain language, it's complex and spicy and changes sip by sip.
MugiOkay, I follow. But then there's Stout, the black rich one, and now Raw Ale method shows up too? This lineup is packed with main characters!
Hop BroThat's the fun part. Raw Red Ale skips boiling the wort, so it's full malt intensity, while Raw Hazy IPA brings citrus and piney hops with a measured bitterness; both also use baguette from Miura bakery Mitsumugi. Dotanba Ale uses Hayama summer mikan for a cleaner finish.
MugiLocal ingredients too? Now I want a little side-by-side tasting and then a slow, dramatic finish with Numa no Soko and the Stout.
Hop BroThat's the right move. Chase the outlines of all those Hayama ingredients, and a five-beer sweep would absolutely win the night.
MugiDecision made. I'm washing a bottle and leaving now, because I want Hayama immediately!
15brewery in Horiuchi, Hayama, is operating as a takeout-only brewery, with standing drink service suspended. In its Aug. 20 post, the brewery said it would fill sealed containers brought by customers; carbonated PET bottles and screw-cap glass bottles are also acceptable, while bottled beer remains out of stock.
Five beers were listed for the day, each with a distinct profile.
- `沼の底` is a Belgian-style beer made with a high proportion of wheat malt, plus orange peel, coriander seed, chamomile, clove, lime from Owase in Mie Prefecture, and honey from Hachigoya in Nagai, Yokosuka. The result is described as complex and spicy.
- `スタウト` is a black beer with deep body and a very dark appearance.
- `Rawレッドエール` is brewed with a raw ale method that does not boil the wort, highlighting the heavier, richer character of the malt.
- `土壇場エール（夏みかんエール）` is a fruit beer made with Hayama summer oranges and a clean, refreshing finish. Part of the recipe uses baguettes from Miura Panya Mitsumugi.
- `Raw Hazy IPA` also uses the raw ale method, with hop-driven citrus and pine notes and moderate bitterness. It also uses Mitsumugi baguettes.
The post shows 15brewery's local-minded approach clearly: the beers are small-scale, ingredient-driven, and designed for tasting at home through fill-up sales rather than on-site drinking. That makes the lineup especially easy to compare by aroma, malt depth, and finish.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday's August 20 fill-up list from Hayama's 15brewery is a strong one. Their standing bar is paused, so it's five takeaway-only beers.
MugiWait, a bring-your-own fill-up for beer? Is this basically craft beer in deli mode?!
Hop BroPretty much. If you bring a sealed container, they fill it to the brim, and carbonated PET bottles work along with screw-cap glass bottles. Bottled beer is sold out, though.
MugiNo way, that makes my commuter beer mission sound weirdly professional!
Hop BroThe headliner is Numa no Soko, a Belgian-style pour with lots of wheat malt, orange peel, coriander, chamomile, clove, plus lime from Owase and honey from Nagai's Hachigoya.
MugiThat is a lot happening. Belgian-style sounds fancy, but what is my mouth actually supposed to experience?
Hop BroLayers. Yeast aroma and spice stack up, then citrus and floral notes drift out. In plain language, it's complex and spicy and changes sip by sip.
MugiOkay, I follow. But then there's Stout, the black rich one, and now Raw Ale method shows up too? This lineup is packed with main characters!
Hop BroThat's the fun part. Raw Red Ale skips boiling the wort, so it's full malt intensity, while Raw Hazy IPA brings citrus and piney hops with a measured bitterness; both also use baguette from Miura bakery Mitsumugi. Dotanba Ale uses Hayama summer mikan for a cleaner finish.
MugiLocal ingredients too? Now I want a little side-by-side tasting and then a slow, dramatic finish with Numa no Soko and the Stout.
Hop BroThat's the right move. Chase the outlines of all those Hayama ingredients, and a five-beer sweep would absolutely win the night.
MugiDecision made. I'm washing a bottle and leaving now, because I want Hayama immediately!
