ON TAP at Fermentaria:
-Notes of tangelo, kiwi, dank, pine sap, 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. Our precious Pale Ale.
-Notes of lemon zest, pear, barnyard, hay, guava, juicy fruit, and earth
Our Four-Grain Saison 4.8% Batch #23. Brewed with rye, oats and wheat. Hopped with Cascade. Fermented in our large French oak foudres. Traditional, complex, and zippy.
-Notes of baker’s chocolate, pumpernickel toast, mild peat, and burnt sugar.
Nitro Black Beer 4.3% Brewed to be our simple, everyday dark beer. Constructed from a base of British Maris Otter malt, as well as a selection of very dark malts. Hopped gently with Chinook. Austere, but inviting. ***No Growler Fills***
-Notes of matcha, grains of paradise, wet flint, hay, and white grape.
Pilsner 4.5% Brewed from a desire to explore lager brewing process. Built from a simple grist of German Pilsner malt, and hopped with German Hallertau Mittelfrüh and New Zealand Pacific Jade.
-Notes of overripe pineapple, lemon balm, spring meadow, black lime, and cape gooseberry.
Nelson & Simcoe Saison 6.5% Brewed with malted spelt and raw white wheat. Fermented with our Magickal Saison yeast and rested in a large oak foudre with our house microflora. Dry hopped assertively with Simcoe and Nelson Sauvin.
-Notes of milk chocolate, toasted sesame, bright coffee, dark bread crust and cooked cherry.
Imperial Coffee Honey Porter 8.3% Brewed with a bit of lactose sugar, oats and a complex array of specialty malts, as well as New Jersey blueberry blossom honey. Lightly hopped with Chinook and conditioned on single origin Awake Minds coffee from our pals from ReAnimator; this batch features a bean from the Yirgacheffe district of Ethiopia.
-Notes of grilled papaya, blood orange, light hardspice, lime pith, and refreshing salinity.
Science Experiment 12:
Weird IPA 6.5% Brewed with heaps of roasted Pennsylvania-grown Beauregard sweet potatoes and hopped assertively with Crystal & German Perle. Conditioned on Hawaiian black salt as well as fresh lime zest & juice. Dry hopped singularly and aggressively with pungent Chinook from our 2017 selections in Yakima, Washington.
-Notes of herbal meyer lemon, fresh cut grass, crisp grain, mineral water, and white grape.
Oak Fermented Wheat Lager 4.3% Brewed with German Pilsner malt and a blend of raw & malted wheat. Fermented cool with our house lager yeast in one of our large oak foudres at the Dispensary, then cold conditioned in oak on just a touch of lemon juice for many moons.
-Notes of kiwi smoothie, orange creamsicle, blueberry jelly, ruby red grapefruit, bright passionfruit.
Our Hyper-Speed Reptoid Alien with Photosynthesizing Tongue Oat IPA 7.0% Brewed with an abundance of pillowy malted oats and intensely extraterrestrially hopped AND dry hopped with our favorite sticky drippy juicy American varietals.
-Notes of cotton candy grapes, tangy orange, watermelon candies, fir needles, and musky green melon.
Double IPA 8.3% Brewed with malted oats and dry hopped with hyper fresh Motueka and Nelson Sauvin from our 2018 New Zealand selections. PUNGE is PUNGE is PUNGE is PUNGE.
-Notes of lush lemon meringue, candied concord grape, s’mores, ripe blueberry, and nilla wafers. *
Waiting for the Gloom:
Gloomy IPA 6.6% Constructed atop mounds of pillowy malted oats, activated charcoal, and graham crackers. Intensely hopped in the kettle with Cascade & Simcoe. Dry hopped singularly and aggressively with the almighty Nelson Sauvin from our 2018 selections in New Zealand. Conditioned on heaps of Tahitian vanilla and graham cracker.
-Notes of vibrant orange peel, apricot perfume, fraser fir, and unripe pineapple.
Spelt & Simcoe Double IPA 8.0% Our psychedelic and dreamy Double IPA, built on a soft bed of malted spelt, and hopped singly and intensely with our forever lover hop: Simcoe.
***Sunday Brunch Beverages***
Fresh Orange Juice Pale Ale 5.5%
SaisonHands with house made Michelada mix
Ginger Turmeric | Kiwiberry Spirulina
Karamoor Estate Wine:
Cabernet Franc | Chardonnay
Awake Minds Coffee:
Cold Brew | Single Origin Hot
Iced Black Tea
PopHands Soda Pop
Blood Orange Vanilla
In House Bottle Selections
(some bottles available to go at our General Store)
Our Bottle Conditioned House Saison
Oak Fermented Spiced Saison
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.
Grisette; Brewed in January of 2017 with a base of Pilsner malt, raw wheat, and malted oats, and hopped with classic American hops. Primary fermented with our Magickal Saison yeast in our of our new French oak foudres. Bottled in July of 2017. Life enhancing sun rays of delight.
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.
Amber saison blended from stock brewed throughout early 2015.
Lagerbier brewed with pils malt and raw wheat, hopped with Crystal and Hallertau Blanc.
Barrel Aged Riesling: 750mL $22; Skin Contact: 750mL $18; Bramble: 750mL $24
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.
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. A crisp, classic yet modern Saison. Brewed in July of 2017 with German Pilsner malt and raw white wheat. Fermented with our Magickal saison yeast in a large oak foudre and dry hopped with the classic Hallertau Mittelfrüh and the modern Callista. New, but familiar.
Sticky Drippy Crystals
750mL. Our bright and pungent Local Wildflower Honey Saison. Brewed in early March of 2018 with malted and raw wheat as well as an enormous amount of New Jersey Wildflower honey from our forever comrades at Fruitwood Orchards. Primary fermented 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. Man, there’s a ton of honey in this batch! It is absolutely singing with notes of ripe pineapple, white pepper, beeswax, juicy fruit, and dry Riesling.
750mL. Spelt Saison. Built from a base of barley and spelt malts, and a touch of raw wheat. Hopped with a heavy hand of Simcoe and fermented in a large oak foudre with our favorite mixed culture. Rested in the foudre for one year. Brewed in January of 2017.
750mL. Tom's Hands is Monk's Cafe's Twenty Year Anniversary Cuvee. The many threads that make up this blend are, on average, two years old and have fermented and then rested in white wine puncheons with a blend of our house microflora. The youngest and smallest thread is only one year old and has been conditioned atop roughly four pounds of peaches per gallon. The resulting blend is thoughtful and pungent, bright and refreshing.
We are proud to offer a 10% discount on draft beer to service members with a valid Military ID
Tired Hands Fermentaria
35 Cricket Terrace
Ardmore, PA 19003
M: 12p–11p (12p–10p)
T: 12p–11p (12p–10p)
W: 12p–12a (12p–10p)
Th: 12p–12a (12p–10p)
F: 12p–1a (12p–11p)
Sa: 12p–1a (12p-11p)
Su 12p–11p (12p–10p)