Tired Hands Brew Cafe
CAlling us a "brewpub"
would be a gross overstatement of our brewery model. We will not be frying up mozzarella sticks and plating double cheeseburgers. Rather, we bake bread on-site and source our simple menu of cheeses, meats, and seasonal produce from roughly 100 miles from our brewery. The culinary creation side of our operation takes place entirely behind the long first floor bar; you can think of it as an open air kitchen of sorts. Simply put, our food serves our beer.
Aside from our ales of distinction and valor, you can expect a simple and satisfying menu consisting of cheese and charcuterie plates, sandwiches and the occasional daily special. We also serve a wide variety of pickled and brined items made in house.
As you can see, with the exception of making beer on-site, our culinary model is much more in line with traditional Belgian/French cafe fare. We truly think it’s a harmonious confluence of ideas and technique.
The brew cafe story
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 and Julie began purchasing their brewing equipment in the Spring of 2010, and purchased the building (an old physician’s office) that now houses the THBC Brew Cafe 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!
16 Ardmore Ave.
T: 4–12 (4–10)
W: 4–12 (4–10)
Th: 4–12 (4–10)
F: 4–1 (4–11)
Sa: 12–1 (12-11)
Su 12–12 (12–10)