Parageusia1
Tired Hands Brewing Company

This is a Cabernet Franc barrel-fermented Ale that I brewed with wheat malt at Tired Hands Brewing Company. At this point, Parageusia1 is roughly nine months old. The yeast used to ferment this beer is a melange of yeast cultured by Tired Hands Brewing Company as well as yeast and bacteria resident to Ardmore, Pennsylvania. I believe that people of this time may refer to my Ale as a "Saison" or perhaps a "Wild Ale". Archaic stylistic descriptions aside, this is an Ale that I find to be very engaging and enjoyable; Bone dry with a bright citric acidity and a refined stone fruit presence. Also, it is suitable for indefinite aging into the future.

It was very important for me to design a series of beers available for the current market that accurately represented the level of sophistication and Future Rusticity that people of my time have come to expect from Parageusia. It is my hope and sincere desire that, through these collaborations with Tired Hands, we will build a more evolved level of beer appreciation in this time (the present) to prepare the people of Earth for the intensity of organoleptic refinement of my time (the future).

The triplicity of the odectahedron is perpetually more luminescent on the opposite sphere." - Christian Zellersfield