BrewCafé Tap List
Fresh Orange Juice Pale Ale. 5.5%
-Notes of lemon zest, pear, barnyard, hay, guava, chardonnay, and earth.
Our Four-Grain Saison. 4.8% Batch #23. Brewed with rye, oats, wheat and Cascade hops. This is our most accurate interpretation of traditional Saison.
-Notes of tangelo, kiwi, dank, nectarine, honeysuckle, and grapefruit.
Our American Pale Ale. 5.5% Brewed with oats. Hopped intensely with Simcoe, Centennial, and Amarillo. Hazy, juicy, and imminently crushable.
Cream Ale. 5.4% Brwed with flaked corn. Hopped thoughtfully in the kettle with Crystal. Fermented and lagered for many moons in stainless steel.
Tangerine Cacao Hazelnut Double Milkshake IPA:
Absence of Light:
-Notes of tropical garden, gooseberry, sour cherry pastry, and cedar plank.
Super Saison. 8.0% Brewed with pilsner and Belgian pale malt. Thoughtfully hopped in the kettle with Saaz. Fermented in stainless with our magickal saison yeast. Conditioned on zippy cranberry puree, Tahitian vanilla beans, cinnamon sticks, and hibiscus flowers.
-Notes of ripe cantaloupe, orange marmalade, sticky papaya, and dried mango slice.
Oat IPA. 6.1% Brewed with fluffy malted oats and hopped in the kettle with Citra, Mosaic and Zythos. Fermented in stainless with our expressive house ale yeast. Then aggressively dry hopped with the almighty Simcoe, Pacific Jade, and Meridian.
-Notes of Bartlett pear, oyster cracker, white table grape, and a crisp fall day.
Rhythm of Autumn:
Kölsch. 5.0% Brewed entirely with German pilsner malt. Assertively hopped in the kettle with Saaz and a handful of Nelson Sauvin. Fermented cool in stainless with our house kölsch yeast and lagered since early Autumn.
-Notes of bitter orange peel, alfalfa hay, chamomile flowers, and sticky sap.
Picnic in the Sky:
Hopped Saison. 5.6% Brewed entirely with pilsner malt. Aggressively hopped in the kettle with Amarillo. Fermented in stainless with our magickal saison yeast, then assertively dry hopped with New Zealand Southern Cross.
-Notes of lemon lime soda, pina colada slushie, tangerine pith, and douglas fir.
Triple IPA 10% Brewed with fluffy malted oats and flaked corn. Assertively hopped in the kettle with Zythos. Conditioned on heaps of goopy grapefruit, blood orange, lemon and lime puree. Aggressively dry hopped with Galaxy and the almighty Simcoe.
Karamoor Estate Wine:
Cabernet Franc | Chardonnay
Awake Minds Pour-Over or Cold Brew Coffee
House Made Soda
In House Bottle Selections
(some bottles available to go at our General Store)
Ourison Batch #15
Our Bottle Conditioned House Saison
Dry hopped spelt Saison
750mL. 4.3% Oak Fermented Wheat Lager. Brewed with German Pilsner malt and a blend of raw & malted wheat. Fermented cool with our house Lager yeast in one of our large French oak foudres and then cold conditioned in oak on just a touch of fresh lemon juice for many moons. Zippy notes of herbal meyer lemon, peach blossom, fresh cut grass, crisp grain, mineral water, and white grape.
Wiccan Worship Circle
750mL. Oak Fermented Dark Lagerbier. Brewed with a base of Pilsner malt and a restrained selection of German dark malts. Hopped with classic German varietals and fermented cool with our house lager yeast in a new French oak foudre at our Dispensary and then cold conditioned for many moons before its release. Notes of Smokey blueberry, plum skin, jasmine tea, and Turkish apricot. Wiccan Worship Circle is the expression of the inevitable balancing forces that must exist in nature, the shadow by which we recognize light.
750mL. Chamomile heavy Wheat Saison; Brewed in March of 2017 with a base of pilsner malt and raw wheat. Steeped with fragrant chamomile and primary fermented with our Magickal Saison yeast in a large oak foudre. Bottled in August of 2017. Indulgent, freeing, and zippy.
750mL. Spelt & Wheat Saison; Brewed in April of 2016 with a base of malted wheat and spelt. Fermented with our Magickal Saison yeast in large format oak. Bottled in June of 2016. Mineral heavy kumquat boulder rolling at a steady pace.
750mL. Bombastic and resourceful saison. Primary fermented in Vin Santo barrels and rested therein for many moons. Transferred out of barrels and refermented and conditioned on the same peaches used in Peach Endoused. Bottled in December of 2017.
750mL. 7.0% SEHT is a mature and composed spelt Saison. Brewed with a bit of spelt malt and raw wheat. Hopped assertively with Simcoe and fermented with our Magickal Saison yeast in a large oak foudre at our Dispensary. Rested in the foudre for one year. Bottled in February of 2018.
Sticky Drippy Crystals
750mL. Bright and pungent Wildflower Honey Saison. Brewed in early March of 2018 with malted and raw wheat and an enormous amount of New Jersey Wildflower honey from our forever comrades at Fruitwood Orchards. Primary fermentation in stainless with our Magickal Saison yeast before being transferred for conditioning in a large French oak foudre atop our house mixed culture. Bottled in early May of 2018 and conditioned in the bottle before release.
750mL. Coral-Hued Cherry Saison
750mL. Monk's Café 20 year anniversary Cuveé
750mL. Dry-Hopped Saison
750mL. Oak fermented Mango Saison
Henry + Dudley:
750mL. French Oak Aged Blended Saison With Collaborative Print
750mL. Oak Fermented Honey Suckle and Wildflower Saison
750mL. Oak Fermented Sorrel, Hibiscus, and Bluebellvine Saison
750mL. Dense & Dark Saison
750mL. Blueberry and Plum Dark Saison
750mL. Brewed with a grist of German Pilsner malt and British oat malt. Hopped and dry hopped with our favorite Old World and New World varietals. Fermented in French oak with a blend of classic Belgian yeast and our house microflora.
Barrel Aged Riesling: 750mL $22; Bramble: 750mL $22; Skin Contact: 750mL $18; Blue Crop: 750mL $20
Born from a need to experiment with pretty much every aspect of our brewing process, this initiative will present new processes, co-fermentations, and far out psychedelic results (hopefully!) season after season.
We are proud to offer a 10% discount on draft beer to service members with valid Military ID.
Tired Hands Brew Café
16 Ardmore Ave.
Ardmore, PA 19003
T: 4p–11p (4p–11p)
W: 4p–12a (4p–11p)
Th: 4p–12a (4p–11p)
F: 4p–1a (4p–12a)
Sa: 12p–1a (12p-12a)
Su 12p–11p (12p–11p)