Tired Hands (August 2016)

That's a pretty broad brush you and Jack are painting with. Must be nice.

 

Anty Matter was pretty tasty!

 

What's wrong with brewing a beer with ants???

 

I wonder if they still have cans? It figures the one week I'm out of town it seems to be their easiest/breeziest can release yet.

 

They had cans yesterday. You can usually check out their Instagram, or give them a call around noon. Things have been lasting longer and longer on the shelves.

 

They just posted 8 cases of Hophands still left...on Friday! Wow.

 

Ha. Yeah it was nice to grab a 4 pack yesterday with no line and going there anyway. I did not pick up any diacetyl in the can I tried last night. The oat sweetness was much sharper and the hops still less vibrant from what I recall. I almost wanted to say it was a bit tart (a little bit of emptiness creeping in?). It also seemed over carbed which was a bit surprising from them. It was enjoyable, but didn't leave me wanting another one.

 

they better hop there is no emptiness cultures creeping into things they don't want it in... that'd be bad

 

I had a hophands can yesterday and it was fantastic.

 

Would you describe it as green apple? They use green apple puree in HopHands. Ever since I have learned that, I cannot drink HopHands without green apples punching me in the face.

 

So immediately upon reading this I did some googling and found an article citing their use of green apple puree but only in reference to some of their beers?

Jean Broillet IV of Tired Hands was on the Steal This Beer Podcastrecently, and confirmed the 'flour in beer' story, at least for the milkshake series. This is what he said about Tired Hands Milkshake series, inspired by brewing with Cellarmaker and Omnipollo:

• lactose sugar for heft
• green apple puree
• wheat flour to kettle to infuse a perma pectin haze
• post-fermentation fruit
• secondary fermentation post-secondary dry hop
• vanilla bean

He also mentioned 30-40% oats in the grist for the Jester King Collab, but he said in "typical Tired Hands fashion." So not only does Tired Hands use flour, but they also use oats and fruit puree. There are traditionalists that are currently shuddering.

It sounded like just for their milkshake beers which they did go in to describe that added amounts of pectin that the fruit adds to the beer but not across the board? Any other info?

 

Hey guys, I've never been to Tired Hands but will be in the area this Saturday. Does anyone know if they have bottles for sale right now? I know whatever they can this week will likely sell out that day or the next so I'm not expecting any cans.

Thanks for any help!

 

Wondering the same thing. Considering they are toasted and salted I'd imagine it's just a buzzy way to contribute salinity.

 

Yes, they have bottles for sale and they'll still have them on Saturday. At the end of last week they had Shambolic, Ourison, and Roomarak. Roomarak might sell out but Ourison and Shambolic have been available consistently.

 

i think they said they use green apple puree for the pectin in the milkshakes.. not sure they use it in hophands or in beers outside of milkshakes.. think it was in the interview for augies podcast where he interviews jean from a few months back

 

Yes, that is where I heard it first--in reference to the milkshake series on that podcast. My friend of mine asked at the Ferm one day if they use the puree in HopHands and the person he asked said yes.

I probably should have vetted that better before dropping it online.

 

^yeah i could see them using the same method in a bunch of things so it's very plausible

i personally have gotten so many varying answers from staff that I'd take most of what is said with a grain of salt.. especially if they are busy.. i couldn't tell you how many times i've asked questions and gotten answers that were obvious BS.. kind of like they were trained to avoid answering certain stylized questions with deflection tactics haha

 

Speaking of milkshakes, I'm already praying for an announcement tomorrow. I'm attempting to predict the likelihood of a milkshake can release by analyzing the previous release schedule. So far we've had (using Week 1 to denote the 1st week of canning back in Jan):

Week 8: Strawberry
Week 11: Lychee/Passionfruit
Week 16: Peach/Blackberry
Week 23: Calamansi
Week 29: Double Mango
Week 31: Strawberry

Did I miss any?

Assuming the above is accurate, the minimum number of weeks we've had to wait from one milkshake release to the next is 2 weeks, and the maximum is 7 weeks. The mean number of weeks between releases is 4.6 weeks.

This week is Week 35 of canning, and it has been 4 weeks since the last milkshake release, so I would predict we'll see one this week or next.

 

Went to the brewery yesterday and had some awesome beers, alien church is something special. The aroma is as strong and pungent aroma of mango as I've ever come across. The aroma blew me away, not exactly a big fan of dank but the flavor was balanced off well and I enjoyed it a lot. Wish I could make the trip down to philly and of course tired hands more often but it's difficult finding time to spend the whole day out in Philly.

 

techincolor was also great, im not a big fan of simcoe hops
( thanks other half for ruining that hop for me) but jesus did this beer completely change what i think simcoe can contribute to an ipa.