We’re Done With Monkish
Tired Hands Brewing Company

This past November, Henry and I got together for a serious marathon of brewing. We produced beer at all of our locations, and this zippy, soft and citric number came out of our #BrewCafe. Constructed with a pillowy base of malted wheat, raw wheat, and German Pilsner malt. Lightly hopped in the kettle. Fermented in a dish bottom stainless steel fermenter with a blend of our house cultures for two months. We weren’t sure what direction to take this beer because it was just so damned nice and simple, so we decided to not do anything extra! After a two month bottle conditioning process some really pretty lemon meringue and black pepper complexity began to emerge which beautifully complimented the kinda crackery/passionfruity base beer.