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 ripe pineapple, hay, white pepper, beeswax, jackfruit, and dry Riesling.
Honey, I Love You:
Wildflower Honey Saison 5.8% Brewed with malted and raw wheat, and heaps of New Jersey wildflower honey from our comrades at Fruitwood Orchards. Primary fermented in stainless with our Magickal Saison yeast, then conditioned in a large oak foudre with our house mixed culture.
-Notes of dark bread crust, toasted nuts, dried fruit, and Turkish coffee.
Baltic Porter 7.0% Inspired by the strong porters of Northern Europe. Brewed with a huge variety of specialty malts and some malted oats, and hopped with a bit of Chinook. Fermented cool with our house lager yeast, then lagered for 3 weeks.
-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 ripe mango, blueberry gummies, floral lychee, pink grapefruit, and peach rings.
Alien Church: Reptoid IPA 7.0% Brewed with fluffy malted oats, and hopped aggressively with Cascade and Columbus. Dry hopped with a huge dose of the choicest Citra, Mosaic, and Chinook. This is the one.
-Notes of tropical candy, black lime, passionfruit, fresh pressed Sauv Blanc, and guava whipped cream.
Oak Fermented Milkshake IPA 7.7% We brewed a batch of our Milkshake IPA, and fermented it entirely in a French oak foudre with a blend of our Magickal microflora for over five months. We then dosed it with heaps of fresh pinaeapple and guava puree, sparking a secondary fermentation. Conditioned on Madagascar vanilla beans and dry hopped intensely with Mosaic and Citra.
-Notes of pink grapefruit, crushed fir needles, clover honey, unripe peach, and green strawberry.
Third Static Image:
Classic American IPA 7.6% Brewed with a simple base of American 2 Row barley, and hopped quite handily with Simcoe & Chinook. Fermented very dry with a classic American ale yeast, and dry hopped aggressively with our best Chinook, Cascade, Simcoe, and Columbus.
-Notes of zesty citrus oil, dank earth, juicyfruit, crushed fir needles, and pineapple sage.
Early American Double IPA 8.4% Brewed in collaboration with our old, old friends at East Branch Brewing as a tribute to the very early iterations of this style we love to explore. Composed with all German Pilsner malt, and hopped extremely heavy-handedly with UK Bramling Cross & First Gold, as well as mountains of fresh Simcoe from our selections in Yakima, Washington. Those were the days….
-Notes of dried papaya slices, toasted black walnut, oolong tea, cooked quince, and light toast.
Altbier 5.0% The original Trendler bier, brewed as a dedication to Jean’s grandfather Joseph Trendler. Composed of German pilsner malt and a tasteful assortment of specialty malts, and delicately but meaningfully hopped with classic American varietals. Fermented slightly warmer than usual with our house lager strain and lagered for 2 weeks. This is a perfect beer for the colder months ahead.
-Notes of citrusy evergreen needles, lemon-lime soda pop, tiki cocktails, and kiwi gummies.
Double Dry Hopped Pale Ale 5.5% Another episode in the ongoing exploration of our exceedingly aromatic pale ale, HopHands. This iteratation received a heaping dose of the almighty Galaxy.
***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)
750mL. 5.1% Brewed in April of 2018. Composed of rye, oats, and Czech Saaz hops. Fermented with our Magickal Saison yeast in a large oak foudre and conditioned on locally gathered honeysuckle. Bottled in June of 2018 and conditioned in the bottle with local wildflower honey. Notes of white pepper, hay, pink grapefruit, fresh cut grass, and flint.
750mL. 4.9% Brewed in June of 2018. Composed of a simple four grain base, and fermented in a large oak foudre with our Magickal Saison yeast. Conditioned on local shield-leaf sorrel (from our buddy Adrian at HeritageFarm), as well as the beautiful flowers of hibiscus and bluebellvine. Notes of fresh cranberry, cracked white pepper, tart concord grape, cooked lemon, and hay.
750mL. French oak. Montmorency cherries (five lbs per gallon of beer). Crystalline mixed culture. One year. Limit of 3 bottles per person per day.
Born from a need to experiment with every aspect of our brewing process, this initiative will present new processes, co-fermentations, and far out psychedelic results season after season.
Frequency Illusion; Bluecrop
750mL. 9.0% Built up from a simple Saison base, with New Jersey blueberry honey added during fermentation. We then added A LOT of New Jersey grown Bluecrop blueberries, at roughly 5.5 pounds per gallon, from the same plants that were pollinated by the bees who made the honey. After re-fermentation with the fruit & honey, we primed the beer with more of the same New Jersey blueberry honey and conditioned it in the bottle for 4 months before release. Finished extremely dry and with a very light tartness. Notes of Lambrusco, macerated blueberry, honey bush tea, lightly roasted Yirgacheffe coffee beans, and dense forest floor. You may purchase up to four bottles per person.
Frequency Illusion; Skin Contact
750mL. 5.7% Brewed with a malt base of Pilsner and oat malts in January of 2018. Primary fermented on previously used Pennsylvania Merlot grapes, and left in contact with the fruit for 4 months. This Illusion presents as a zippy and fluffy Saison with almost Georgian orange wine overtones. Bottled in June of 2018. Beautifully nuanced notes of underripe peach, strawberry, lemon sorbetto, and black pepper. Limit of 4 bottles per person per day.
Frequency Illusion; Barrel Aged Riesling
750mL. 8.7% Brewed in July of 2017 with a grist comprised of wheat, rye, and oats and cofermented with fresh New York Riesling juice from the 2017 harvest in stainless steel. Racked to Vin Santo barrels and aged for six months. Comprised of 49% Riesling juice and 51% Saison. Bottled in June of 2018. Complex but airy notes of nectarine, lemon meringue, lemon haze, light matcha, and Tahitian vanilla bean. Limit of 2 bottles per person per day.
Frequency Illusion; Bramble
750mL. 7.2% This Illusion began as a blend of mature dark naturally soured beers brewed in the Autumn of 2016, and fermented in various oak barrels. After a year it was racked from the barrels, blended, and refermented with a blend of local apricot and tart cherry, then further refermented with blueberry and blackberry. The absolutely hefty amount of fruit in this Illusion breaks down to a little more than 5.5lbs fruit per gallon of beer. Saturated and sustained notes of plum preserves, ripe raspberry, baker’s chocolate, grade B maple syrup, and gooseberry. It’s a real trip! Limit of 4 bottles per person per day.
500mL. 6.5% Our dry-hopped Saison, has been one of the few constants in our brewing schedule for the past six and a half years. We love it =) Brewed with a sturdy base of malted spelt and raw white wheat, we dry hop Shambolic at an enormous rate with Nelson Sauvin and Simcoe, both of which we have been lucky enough to hand select on our trips to New Zealand and the Yakima Valley. Fermented with our Magickal Saison yeast in a large oak foudre and then laid to rest for several months. Bottled at our Dispensary in 500ml brown bottles and conditioned for roughly six months before release. Notes of juicy and drippy pineapple, black lime, lemon acidity, champagne, and hint of oak.
750mL. 8.5% Our oak fermented dark Saison/Baltic Porter type thing... A blend of two dense, dark beers brewed in January of 2018. One fermented in large format French oak with our Magickal Saison blend, and the other fermented in stainless steel with our house Lager strain. Blended to taste and bottled in May of 2018. I’m incredibly happy to announce that this batch is VERY true to form with the very first batch of Guillemot that we released at our #BrewCafé over five years ago... Conditioned in the bottle at the brewery before its release; notes of chocolate covered cherry, blackcurrant, buckwheat honey, and strawberry-rhubarb. Limit of four bottles per person.
Rustic Pentagram 2018
750 mL. 6.9% Our oak-fermented Heavy Mango Saison. Brewed with malted wheat & oats and hopped with Amarillo. Fermented in a large French oak foudre and conditioned on hundreds of pounds of tart, pulpy mango purée. We hit right around 3.5 pounds of fruit per gallon of beer with this batch. Bright a affirming notes of ripe apricot, mango jelly, white tea, underripe wineberries, and permanent sunshine.
750mL. 5.8% Our fluffy and hoppy Farmhouse Bier. 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. Crispy and floaty with tight notes of apricot, pinot meunier, kiwi berries, fresh bread and vanilla. No limit =)
1.5L. 5.3% Our Blended Famous Saison. EmptinessFarm is a special one to us. This bottle comprises a blend of two beers fermented in two of our favorite barrels, both of which have been in our possession since the early days of our humble little #BrewCafé. The first beer was brewed in the late spring of 2016 - a bright little simple saison - that we sent to let rest in a Hungarian oak white wine barrel and would have typically become the base of an iteration of one of our “Emptiness” series of beers. The second beer was brewed in the early summer of 2016 - the recipe for SaisonHands - and laid to rest in a well used Chardonnay barrel that would have typically become the fabled HandFarm. Both beers took a year long slumber before being blended and bottled at our Dispensary almost exactly one year later in June of 2017, and then conditioned in the bottle for over one year before its release. A truly beautiful trip down memory lane, EmptinessFarm evokes notes of late harvest Riesling, a hint of vanilla, a gentle acidity balanced by candied citrus peels, and fresh squeezed guava juice. Limit of one bottle per person per day.
750mL. 5.3% Our coral-hued Saison fermented atop a blend of yeast and bacteria cultured from Pennsylvania tart cherries and our house Emptiness culture. Fermented and conditioned in large oak foudres. Brewed in December 2017. Bottled in April 2018. Notes of tart cherry pie, barnyard, preserved lemon, damp slate, and red gooseberry. Limit of three bottles per person per day.
750mL. Tom’s Hands is Monk's Café's Twenty Year Anniversary Cuvée. 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.
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. Limit of 6 per person per day.
750mL. Ourison represents the progression and evolution of our Saison fermentation program. Ourison is Our Saison, SaisonHands, left to condition in oak and then allowed to fully express itself via a lengthy bottle conditioning period. The end result is a highly refined snappy and pungent Saison that, I feel, is one of the most simplistic and exciting iterations of Saison that we have ever produced.
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. No limit.
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. No limit.
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)