Tired Hands (January 2017)

You have to like sweeter DIPAs to enjoy Eviscerated IMO, but the tropical hop qualities are super well integrated and pungent. I agree the beers from this past release are above average for Tired Hands releases.

 

I have. I put my chair at the front on January 1st. There was no line.

 

Well, the "they" is certainly referenced by this person at the last release:

 

Where are the mangos from, @beernuts ?

 

Just wanted to add my input here on Paper Mansion. I grabbed a growler on Thursday and drank it Friday night - got the same off/on burn on the back end. Definitely the strangest beer I have ever had considering I wavered between loving it and wanting to drainpour the rest of the growler.

I also grabbed a growler of Big Dream Sympathetic, which was amazing. Probably my second favorite DIPA from them, next to Technicolor Splendor.

 

I completely agree with the Paper Mansion. I loved the flavors on the front end but the burn on the back end completely killed it.

I just had Big Dream Sympathetic yesterday at my local taproom and loved it. Definitely took top spot in my favorite Tired Hands beers.

 

Bottom line is Tired Hands is using Discounted, Old, or Unripened fruit. 2x now with a Mango beer its been a burning mess. I imagine that the cost of fruiting a batch almost 10x the size as the batches at the Brew Cafe it gets much more costly.

none of the fruited beers have been the same since moving to the Ferm. I predict this is why. I know people will defend them but are there any other explanations to this?

 

I would tend to agree to a certain extent.

There has not been a good batch of MagoTago to come out of the Ferm yet, in my opinion anyways.

 

Just curious on opinions as to why? Ive heard the same story with the Light that spills. Heard the café version is much better than ferm version. Are there 2 completely different team of brewers at the café than the ferm or was the recipes tweaked and changed up since the OG days?

 

Scale. In brewing, things to not necessarily scale linearly when batch sizes are increased.

 

back in the day at the cafe i'm pretty sure all the fruit beers were done using straight fresh fruit, i imagine they are using some kind of fruit puree or some other form of fresh fruit but not processing said fruit themselves... they probably have scaled the receipe properly but it's just not the same. when they say they got the fruit from that place in PA they get fruit from or like with Blourison from NJ farm etc, i believe them to be using fresh fruit they are processing... mago etc I imagine is just coming from some supplier in bulk... idk what it is with their fruit beers but it's just not the same

back when the ferm was first opening i was informed that the fruit beers would remain at the cafe so that they could continue to make them the way they made them.. that seems to have changed and they are cashing in on the name of the beer while it's just not the same quality it used to be

their best ipa's of late have had no fruit in them imo.. oblivex, the Monkish collab, the past big dream thing and eversivated pathway etc,... hell even the last batch of alien church and pineal are better then the fruit beers.. i'll stick with the normal ipa's and skip the fruit stuff

 

The batch of Technicolor splendor released in early Nov was the best DIPA to ever come out of the Ferm IMO. I would take that over any Alchemist beer I have ever had. It was f-ing amazing the batch prior was junk. So its not only Fruited beers that are inconsistent. Its everything unfortunately.

 

I've noticed they are starting to hike prices slowly, more and more.

The Light That Spills just went on tap, and is now at the $7.50/pint price point, where that was always a $7.

And $30 for a DIPA 64oz? Gtfo. I know the age old argument of charging whatever the market dictates, but I'll be the first to admit my growlers are seeing less and less work at these price points.

 

Their pricing is horrible. The pricing is dictating I don't go there much anymore at 7.50 a pint for low abv beers is stupid. Fruit or not.

 

Yup, when the Tired Hands beers are 'on' they are indeed beers of beauty.

Yes, it is indeed unfortunate that there are QC issues with the Tired Hands beers of late (the past year or so?).

I recognize that @jmdrpi brought up the topic of scale (i.e., 7 barrel brewhouse at the Cafe vs. 15 barrel brewhouse at the Fermentaria) but this doesn't explain the difference in the quality of batches that come out of the Fermentaria (e.g., difference in contemporary batches of Technicolor Splendor). As important as the brewing equipment is to producing quality beer so it the actual brewing process exercised by the brewers. I am not specifically saying that the people (e.g., brewers) are the explanation but it is indeed a consideration.

From a beer consumer perspective does the specific explanation really matter? You are paying BIG BUCKS for these beers with the expectation/hope that these beers will be 'on' and have very, very high quality. In my opinion this is a realistic expectation for the customers of Tired Hands beers. Hopefully this is a 'fixable' problem and hopefully this fix will come sooner rather than later.

A businessperson might state that as long as Tired Hands is consistently selling out their product and folks are willing to pay $7.50 a pint for their product there is absolutely no problem here. I am hoping that the Tired Hands folks are not viewing things this way.

Hmm, I have said "hope" and "hopefully" a few times in this post.

Cheers!

 

Ah, sorry for being vague. It depends on the beer (and batch), but for most Tired Hands IPAs I get sweet Ataulfo from Mexico, harvested in early April just before the rain. Some batches of Alien Church though have distinct Peruvian Kent notes, with a subtle but lingering bitterness that indicates that it was picked by an unwed woman in her mid-30's.

 

Did you steal this from a J. Peterman catalog!?!

Cheers!

 

Please don't make this mistake again. These things matter

 

When do you usually get there to start drinking?

 

2-2:30 ususally.