Tired Hands Fermentaria Tap Room Menu (Update 2025)

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 tangelo, kiwi, dank, pine sap, nectarine, honeysuckle, and grapefruit

Our Four-Grain Saison. 4.8% Batch 10. Brewed with rye, oats and wheat. Hopped with Cascade. Fermented in our large French oak foudres. Traditional, complex, and zippy. Notes of lemon zest, pear, barnyard, hay, guava, juicy fruit, and earth

Local Sorghum Saison. 4.6% Brewed in collaboration with our dear friend Yvan from Brasserie De La Senne. Constructed with Pilsner malt and locally grown & malted sorghum. Fermented with our magickal Saison yeast at warm temperatures and lagered for many weeks. Elegant. Notes of bright lemon, expressive white pepper, ripe cantaloupe, and slight vanilla

Blended Saison. 6.8% Brewed with wheat. Fermented in a mixture of large and small format oak. Blended with a mature saison that was aged for a year in red wine barrels. Notes of fresh green pepper, lemon zest, soft vanilla, earth, and light caramel

Saison d'Avoine 6.3% Brewed with oats and hopped with experimental hop #06297. Primary fermented in stainless, then secondary fermented and aged for roughly 2 months in one of our large oak tanks with our Emptiness culture. Notes of preserved lemon, salinous earth, soft oak, wholesome oats, and sage

Coffee Oat Porter. 4.2% Brewed with English brown malts and a whole lot of luscious oats. Conditioned atop heaps of our Awake Minds coffee roasted by our pals at Reanimator Coffee. Incredibly floral and aromatic. Honeysuckle was my first impression! Enjoy Spring with this unlikely companion! Notes of powdered cocoa, honeysuckle, wildflower honey, and bright red berries

Oat IPA. 5.1% Brewed with oats. Hopped with Equinox and Mosaic. Dreamt up and brewed in tandem with jazz musician Mike Lorenz. Notes of tangerine skin, papaya, mango jam, grassy stuff and ripe kiwi

Mixed Substrate Grisette. 5.0% Brewed with wheat and spelt. Fermented with our Emptiness culture in our futuristic concrete egg as well as our large Vin Santo cask. Bright and Springy. Notes of green strawberries, pummelo, ripe apricots, chalky pluot, and honey

Tiny IPA. 3.3% Brewed with Rye. Richly hopped with Columbus, Centennial, and Cascade. Put down your smart device and really enjoy this one! Notes of candied orange peel, coniferous air, fresh cut grass, and wildflower honey

Farmhouse Pale Ale. 5.6% Brewed in collaboration with the cool dudes from Holy Mountain Brewing Co. in Seattle, Washington. Brewed with rye and wheat. Hopped with Citra, Hallertau Blanc, Hüll Melon and Equinox. Ride the drone to the phantasmatic land. Notes of pineapple sage, crisp grains, cucumber, hay and lemon zest

Grisette du Merlot. 4.6% Brewed with wheat and a touch of sea salt. Fermented in one of our large oak foudres with Merlot grapes. Profound and intricate, yet ephemeral. Notes of citrus zest, ripe grapes, barnyard, unripe strawberry and ocean air

Coffee Brett Dry Stout. 3.2% Brewed with a menagerie of specialty malts. Fermented entirely with two unique strands of Brettanomyces. Conditioned on our Awake Minds coffee for Jen! Notes of dough, baker's chocolate, faint smoke, bright coffee, and tart cherry