Tired Hands Brewing Company Review: Fresh Eats and Great Brews in Ardmore

Though beer-focused by name, Tired Hands makes it easy (and wonderful) to get sidetracked by the kitchen's local bounty.



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Tired Hands Brewing Company

Location: 16 Ardmore Ave., Ardmore.
Contact: (610) 896-7621, tiredhands.com
Cuisine: Typical brewpub fare, including locally sourced cheeses, meats, panini, pickled vegetables and homemade bread. 
Attire: Casual. 
Atmosphere: Friendly, relaxed and welcoming—with great music, to boot. 
Hours: 4-11 p.m. Tuesday and Wednesday, 4 p.m.-midnight Thursday and Sunday, 4 p.m.-1 a.m. Friday and Saturday. 
Extras: Check the Tired Hands website for tastings, demonstrations, and other beer- and food-related events.


Tired Hands’ duck prosciutto with cherry compote. (Photo by Jared Castaldi)Jean Broillet IV is the man behind Tired Hands Brewing Company, the area’s latest gastronomic venture with a beer lover’s slant. A home brewer who followed his passion to Easton’s Weyerbacher Brewing Company and Iron Hill Brewery in West Chester, Broillet enrolled in classes at the University of Pennsylvania’s Wharton School of Business and the Community College of Philadelphia before opening Tired Hands with his attorney wife, Julie Foster, in June.

Unlike the larger, burger-and-fried-food-slinging brewpub models many of us are used to, Tired Hands breaks the mold, offering food and beer that’s anything but mainstream. The minimal décor and exposed brick walls of the two-story building complement an uncomplicated approach to eating and drinking. It all makes for a rustic, intimate, completely laid-back experience.

Broillet wanted to manage the brewing process in the back and just as easily step out to interact with customers. At Tired Hands, he can do exactly that.  We stepped into the downstairs bar and were immediately met with a friendly welcome and offered a seat at the bar, where we tasted one of the small-batch beers brewed on the premises. Eight are always on tap, and the selection rotates frequently, depending on what’s in season.
 

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