Our beers are equally inspired by the farmhouse brewers of France and Belgium and the pioneering, heavy handed, brewers of America. We produce our beer in small batches, twelve kegs at a time. We believe that some of the best beer in the world comes from within the confines of an oak barrel. In our brew-cafe, you will find ample seating where you can enjoy our bread baked on site with locally-produced cheeses, meats, pickled items, and seasonal produce.
We value local over imported, small batches over mass production, and striking a successful balance between giving back to our community and personal profit. Localization guides everything we do, from sourcing raw ingredients and materials, to employing area talent.
Tired Hands Brewing Company was born in the confines of Jean’s parent’s garage over eight years ago. He began brewing beer partly out of intrigue, but entirely out of passion. During his college years, his father had turned him on to the hoppy pale ales and IPAs of the West Coast, which eventually led to many months of beer exploration. During this time, he discovered the beautifully dry and expressive farmhouse ales of France and Belgium. After a few months of homebrewing, Jean entered his beer into a local homebrew competition (now one of the nation’s largest), and took first place in the Belgian category… with his Saison. Upon obtaining a degree in Special Education (a skill set that has been instrumental throughout his brewing career!) from West Chester University, Jean set off to pursue his passion for beer on a more professional level.
He applied to a few Pennsylvania breweries, and eventually landed at Weyerbacher Brewing Company in Easton Pennsylvania. Through Weyerbacher, Jean learned the ins and outs of brewery management (filtration, bottling, kegging, scrubbing mold, etc.) and made many great friends in the process. He even met his now wife, Julie Foster, while representing Weyerbacher at a beer festival in Boston. She was a home-brewing college student who was volunteering at the fest.
After some time at Weyerbacher, Jean moved on to Iron Hill, where he worked as a brewer at their West Chester location for nearly five years. During this time Jean fell head-over-heels in love with the brewpub model of brewing. By creating beer in one room, and then serving it in another, he was able to connect to the people drinking his beer on a personal level daily; a perk previously unavailable to him while working in a production brewery.
After many years of brewing professionally in different environments, much travel, careful consideration, and quite a few business classes from both Wharton and the Community College of Philadelphia, Jean built Tired Hands Brewing Company to be a concise rendition of his ideal brewing environment. A brewery that produces small batch, well thought-out, and flavorful beer, with a focus on simplicity, and a dedication to localization.
Jean built Tired Hands with the help of Julie Foster (a recent grad of Penn Law, currently studying for the bar), and Collin “Magick Man” McFadden.
Jean and Julie began purchasing their brewing equipment in the Spring of 2010, and purchased the building (an old physician’s office) that now houses their brewcafe at 16 Ardmore Avenue in Ardmore Pennsylvania on July 1, 2011. Jean not only learned book-keeping and managerial accounting, he became a general contractor and personally managed the entire gutting and retrofitting of this 1925 building. Extensive renovations were required to build their ideal brewery/cafe/community meeting spot!