Sapwood Cellars Brewery

Hazy IPA DDH with Strata® and Strata CGX™ 7.1% ABV In previous IPAs we've paired Strata with Citra, Riwaka, Hydra, Mosaic, Lotus... so for this one we decided to pair Strata with itself! Strata brings both citrus/berries while the concentrated CGX pellets bring herbal-dankness. The combination reminds us of Citra-Mosaic, with juicy strawberry and orange on the nose balanced by classic hoppiness on the palate!

Blend of Single and Double-Barrel-Aged English Barleywine-style Ale in 10-Year Knob Creek Bourbon Barrels 12.6% ABV

West Coast Pils with Washington and New Zealand Cascade 5.4% ABV Terroir is the contribution of the environment where ingredients are grown. For this one we selected two lots of Cascade hops. The Washington lot was from Brulotte Farms, we described it as "Bright, big grapefruit, lemon." Freestyle Hops grew the New Zealand lot, which creates "Passion fruit, lime, and pine." Together they provide a fun twist to this "single hop" entry in our series of light, crisp, hop-forward Pilsners!

IPA with Orange Juice, Orange Zest, and Vanilla Beans 7.0% ABV Our take on a milkshake IPA... (without the lactose)! Orange Juicius combines the intense citrus and tropical hop aromatics of Snip Snap with orange juice, fresh orange zest, and Madagascar vanilla beans. The oranges bring juicy-sweetness while the vanilla adds creamy-richness. Tastes like a mall kiosk circa 1998!

Barrel-Aged Golden Sour with Sauvignon Blanc Grapes and Asian Pears 7.6% ABV This blend comprised three distinct threads selected with our friend Drew DiCocco: a hoppy pale sour on carbonic-maceration Maryland Sauvignon Blanc wine grapes, a golden sour, and Virginia Asian pear juice. It's lemony and floral, with bright crisp acidity!

Belgian-style Quad 10% ABV Belgian quads are malty, boozy, and fruity. For this recipe we combined three Belgian malts, two dark candi syrups, and a blend of Belgian strains... plus a secret ingredient from England. The result smells like banana pancakes with maple syrup. Intensely malty (bready, caramelized raisin, and a hint of roast), without enough sweetness to support.

Imperial Oatmeal Stout with Coconut and Vanilla Added 10.5% ABV A rich dark fudgy beer with mounds of toasted and untoasted flaked coconut and an avalanche of Guatemala and Tonga vanilla beans to balance the roast. The flavor is enormous thanks to flaked oats and English caramel malt, and the body is syrupy. A dessert treat for the snowy nights ahead!

Rye Bock with Caraway Seeds 6.4% ABV We've made the joke before, but people something call beer "liquid bread" and that description has never been more apt. We took everything we love about seeded rye bread and created a unique German dark lager (Bock) infused with the spicy flavors of rye and caraway seeds!

Sour Ale Aged in Rum Barrels with Pineapple Puree and Soft Serve Mix Added 6.0% ABV A Sapwood smoothie-style sour... what a time to be alive! We first aged this beer in Caribbean Rum barrels then loaded it with pineapple and pink guava puree, and Dole Whip (vegan soft-serve ice cream mix). It's sweet with a thick texture from all of the fruit and the richness of the soft serve. Each sip is like sipping on a tropical drink looking out at the Caribbean Sea!

DIPA DDH with Citra® and Galaxy® 8.2% November 15th, 2018 was discouraging. An icy-mix caused the scheduled food truck to cancel and beer drinkers to stay home. We sat around the tasting room trying to figure out how to let people know our six-week old brewery existed. We discussed hiring someone to twirl a "Beer Here" sign... We've come a long way! As usual we double dry-hopped Snip Snap with Citra and Galaxy, two of our favorites. They work together to create an immense aroma of passionfruit, melon, and citrus on a creamy backdrop overloaded with oats and wheat.

Mexican-style Corn Lager 4.6% ABV We designed this beer to pair with the food from Albura Taqueria! We brewed it with locally grown Pilsner Malt from Virginia and added two types of corn: local heirloom and masa (used to make tortillas). The combination is crisp, clean, with a rich slightly savory corn flavor!

Mexican-style Vienna Lager 5.2% ABV Some beer historians claim that the dark Mexican lagers that sprang up in the late-1800s and continue to be brewed today are closer to the original Vienna lager than those brewed in Austria today. Our version has a wonderful toasty-bready-rich flavor from a blend of German malts, but without the sweetness you might expect in other amber lagers. It has a smooth finish with restrained bitterness.

Imperial Pilsner 7.2% ABV You can have a session IPA and a quadruple IPA... why can't Pilsners have the same fun! This is a bigger-maltier-hoppier expression of crackery Pilsner malt, citrusy Tettnang hops, and clean lager yeast! Fine you caught us... it's really just a Helles Bock... but we figured the people who don't read the descriptions all the way would be more interested in something called "Imperial Pilsner."

Pilsner Hopped with Perle 4.6% ABV The recipe is simple: German Pilsner malt and water from Liberty Lake in the mash, Perle in the kettle, and a malt-forward German lager strain in the tank. Some brewers say that Pilsner is the most difficult beer style to brew because it doesn't hide mistakes. We did our best! The result is grainy, grassy, and crispy. Difficult for us to brew, but easy for you to drink!

Belgian-style Tripel with Citra® and Nelson Sauvin™ 8.2% ABV Why are Belgian Tripels the same strength as American Double IPAs? Is it a metric thing? This is a hoppy tripel, but not a Triple IPA! Underneath all of the Citra and Nelson Sauvin dry-hopping is a dry, fruity, Belgian ale. The aromatics harmonize - tropical from the hops, orchard fruit from the Belgian strains, and crackery from the Pilsner malt.

Belgian-style Quad 10% ABV Belgian quads are malty, boozy, and fruity. For this recipe we combined three Belgian malts, two dark candi syrups, and a blend of Belgian strains... plus a secret ingredient from England. The result smells like banana pancakes with maple syrup. Intensely malty (bready, caramelized raisin, and a hint of roast), without enough sweetness to support.

Hazy TIPA with Nelson Sauvin and Motueka 10.0% ABV There once was a TIPA from Nantucket. So dank you could drink by the bucket. That might make you grin, Even though it’s a sin, But, why not join us and say █████ . Disclaimers: This beer is not from Nantucket. Don’t drink a bucket of TIPA. We don’t decide what sins are.

Imperial Oatmeal Stout with Coconut and Vanilla Added 10.5% ABV A rich dark fudgy beer with mounds of toasted and untoasted flaked coconut and an avalanche of Guatemala and Tonga vanilla beans to balance the roast. The flavor is enormous thanks to flaked oats and English caramel malt, and the body is syrupy. A dessert treat for the snowy nights ahead!

Belgian Tripel 9.7% ABV We brewed our Tripel using Belgian Pilsner malt and hopped with English Goldings and German Saphir. We combined two monastic strains for restrained fruit (banana and orange) and spice (pepper and clove). One reason that Belgium has a tradition of stronger beers is that until 1984 bars and restaurants couldn't serve distilled spirits. Despite the strength, this beer is easy to drink thanks to a crisp finish and restrained bitterness.

Stout with Irish Cream Coffee Beans and Vanilla Softserve 6.0% We love the strong pastry stouts, but sometimes it's nice to have a fun beer that is a little more sessionable! This stout is inspired by Irish Coffee, with flavored coffee beans from Happy Mug for aroma and non-dairy soft-serve for creaminess and richness. This one is just a little bit more luxurious than I'm Grand!

American Pale Ale with Nelson Sauvin 5.6% ABV We headed a little towards the West Coast with this pale ale... but ran out of gas around the Rocky Mountains. It isn't juicy or opaque... but neither is it a classic bitter-piney-caramely beer. The crisper profile allows the dankness of the Freestyle Nelson Sauvin to shine, bringing a more unique white-winegrape-leaning fruitiness than the usual hop combinations.

DIPA with Freeze Dried Dragon Fruit 8.0% ABV Red dragon fruit dyes the DIPA a fantastic magenta color. It also brings bright tropical aromatics that marry with the Citra and Mosaic hops! All of that is supported by a creamy base of barley, oats, and wheat.

TIPA with Mosaic® Pellets, Mosaic Cryo®, Mosaic Incognito®, and Mosaic Quantum Brite® 10.2% ABV We brewed this one with just about every Mosaic product to express the depth and intensity of one of our favorite varieties! In addition to the usual pellets and Cryo, Incognito (supercritical CO2-extracted liquid added to the tank), and Mosaic Hyperboost (Oil-Enriched Extract)! It's the most intense expression of Mosaic we've ever created!

West Coast Pilsner with Citra® and Crystal 5.4% ABV Crystal hops are a lot like a hummingbird, small but powerful! Crystal has an oil-profile remarkably similar to Citra... but far less bitterness! We paired it with Citra to add orange-tinged depth to the melon and tropical hop notes. The base is super-pale and extra-crisp thanks to German Pilsner and Chit malts.

IPA with Orange Juice, Orange Zest, and Vanilla Beans 7.0% ABV Our take on a milkshake IPA... (without the lactose)! Orange Juicius combines the intense citrus and tropical hop aromatics of Snip Snap with orange juice, fresh orange zest, and Madagascar vanilla beans. The oranges bring juicy-sweetness while the vanilla adds creamy-richness. Tastes like a mall kiosk circa 1998!

Czech Pilsner 5.4% ABV We did our best to copy what makes Czech Pilsners so special floor malted Czech Pilsner malt (ours was from Weyermann), and expressive Czech Saaz hops, along with a clean malt-accented lager yeast. We couldn't import 500 gallons of low-mineral water from Pilsen... but a reverse osmosis filter achieved the same result, softening the hop bitterness and rounding out the malt flavor.

West Coast Pils with Washington and New Zealand Cascade 5.4% ABV Terroir is the contribution of the environment where ingredients are grown. For this one we selected two lots of Cascade hops. The Washington lot was from Brulotte Farms, we described it as "Bright, big grapefruit, lemon." Freestyle Hops grew the New Zealand lot, which creates "Passion fruit, lime, and pine." Together they provide a fun twist to this "single hop" entry in our series of light, crisp, hop-forward Pilsners!

Rice Pilsner 5.0% ABV I'll let you in on a little brewer's secret... we don't add rice to save money (it costs more than barley). We add it to create an extra-crisp, extra-pale, more refreshing Pilsner! Rather than mimicking a traditional American or Japanese "macro" lager, we struck to a more traditional "Sapwood" Pilsner hopping schedule with a dose of Motueka in the whirlpool for both spicy and lime hop notes!

Rye Bock with Caraway Seeds 6.4% ABV We've made the joke before, but people something call beer "liquid bread" and that description has never been more apt. We took everything we love about seeded rye bread and created a unique German dark lager (Bock) infused with the spicy flavors of rye and caraway seeds!

IPA DDH with Mosaic® and Simcoe® Cryo® 7.1% ABV Cheater Hops #13: Simcoe-Mosaic was one of our favorite batches of our rotating IPA. Since then we've hopped other IPAs with Simcoe and Mosaic... but always with a chaperone: Citra, Strata, Motueka etc. Finally we gave them an evening to themselves! They balance beautifully with hoppy notes of mango, tropical fruit, pine, and berries.

Imperial Stout with Walnuts and Vanilla Beans 10.4% ABV This stout is all about walnuts! We toasted more than 200 lbs of them to add to this toasty-roasty-nutty Imperial Stout. It's less roasty than most of our other stouts to allow the nuts to star. Rounded out with vanilla beans to give it a brownie-batter flavor.

Smoothie Sour Ale with Blueberries, Strawberries, Chocolate Syrup, and Vanilla Beans 5.0% ABV A Sapwood smoothie sour... what a time to be alive! This one is like berries dipped in chocolate ganache! We combined the beer with blueberry and strawberry purees, Madagascar vanilla beans, and Godiva Chocolate Syrup into this jammy, chocolaty, indulgent treat! Share it with someone you love!

Thick Sour with Raspberry, Blackberry, Blueberry, Cranberry, Strawberry, Cherry and Dole Whip 6.0% ABV A Sapwood smoothie sour... what a time to be alive! We loaded this batch with all of the berries we could get our hands on! It's berry sweet, berry tart, and berry jammy. It's a Smüzí with acidity from the cranberry, raspberry, and blackberry providing autumnal flavors balancing out the sweetness of cherry, blueberry, and strawberry. Roll the can before opening to ensure an even texture in the glass!

Sour Ale Aged in Rum Barrels with Pineapple Puree and Soft Serve Mix Added 6.0% ABV A Sapwood smoothie-style sour... what a time to be alive! We first aged this beer in Caribbean Rum barrels then loaded it with pineapple and pink guava puree, and Dole Whip (vegan soft-serve ice cream mix). It's sweet with a thick texture from all of the fruit and the richness of the soft serve. Each sip is like sipping on a tropical drink looking out at the Caribbean Sea!

DIPA DDH with Citra® and Galaxy® 8.2% November 15th, 2018 was discouraging. An icy-mix caused the scheduled food truck to cancel and beer drinkers to stay home. We sat around the tasting room trying to figure out how to let people know our six-week old brewery existed. We discussed hiring someone to twirl a "Beer Here" sign... We've come a long way! As usual we double dry-hopped Snip Snap with Citra and Galaxy, two of our favorites. They work together to create an immense aroma of passionfruit, melon, and citrus on a creamy backdrop overloaded with oats and wheat.

Hazy IPA DDH with Strata® and Strata CGX™ 7.1% ABV In previous IPAs we've paired Strata with Citra, Riwaka, Hydra, Mosaic, Lotus... so for this one we decided to pair Strata with itself! Strata brings both citrus/berries while the concentrated CGX pellets bring herbal-dankness. The combination reminds us of Citra-Mosaic, with juicy strawberry and orange on the nose balanced by classic hoppiness on the palate!

Pale Ale DDH with Simcoe and Simcoe Cryo 5.8% ABV We love single-hop Pale Ales! Rings of Light (Citra) and Danger of Light (Mosaic) have long been in our rotation, but Simcoe hasn't until now! Its bright tropical mango-leaning American hop aroma is fresh and vibrant over a base of barley, oats, and wheat. A bright easy drinking hop-forward beer for springtime warmth and the return of outdoor drinking!

Scottish-Inspired Stout 6.5% ABV Threat Level Midnight is a stout even Goldenface would enjoy! We started with Golden Promise bolstered by two Scottish caramel malts. While Scottish Wee Heavies include a touch of black barley, Cherokee Jack suggested more! The result is notes of coffee and chocolate on the nose with dark fruit and bready malt on the palate. Serve cool, not cold, and have your robot butler pour it into a snifter or thistle!

West Coast DIPA with Citra®, Mosaic®, & Columbus 8.4% ABV This West Coast DIPA has been traveling backward through time to reach us in 2025. It's assertive, bitter, and loaded with our favorite West Coast hops! Citra and Mosaic both have some "tropical" notes, Columbus really brings the old school herbaceous "stank!"

Barrel-Aged Funky Ale with Citra® Cryo® 7.1% ABV We refilled the barrels that held Measure Twice with our all-Citra pale ale Rings of Light! The microbes went to work transforming the hop compounds into unique pineapple, orange and funky aromatics. After 9 months of aging a lightly-tart, uniquely-fruity beer emerged. We gave it a dry hop dose of Citra Cryo right before packaging to ensure a unique aroma that blends the best of mixed-ferms and IPAs!

Barrel-Aged Golden Sour with Sauvignon Blanc Grapes and Asian Pears 7.6% ABV This blend comprised three distinct threads selected with our friend Drew DiCocco: a hoppy pale sour on carbonic-maceration Maryland Sauvignon Blanc wine grapes, a golden sour, and Virginia Asian pear juice. It's lemony and floral, with bright crisp acidity!

Blackberry Pale Sour Aged in Wine Barrels with Spanish Cedar 6.2% ABV This blend started with two threads aged in well-used white wine barrels. As we were tasting barrels we noticed one had a bright grapefruit-like note from some Spanish cedar spirals in it. We found a more earthy-acidic barrel to balance it. It needed something else though... so we got fresh blackberries from Baugher's Orchard (Westminster, MD) for their beautiful color, and deep jammy flavor!

Dark Sour Ale Aged in Red Wine Barrels with Honeynut Squash and Fall Spices In 2008 Mike and his friend Alex Howe began a tradition of homebrewing Dark Funky Saisons each fall. The recipe and results evolving and revolving over a decade. Elliptical Orbit 2022 is our spin on a fall harvest beer! With the deep flavor of roasted honeynut squash, the earthiness of a mixed-culture fermentation in oak, and just a touch of warming fall spices. This is the fourth entry in a renewed tradition! Brewed: 9/16/21 – Bottled: 10/25/22 Final pH: 3.46 – Cellar Up To: 5 years

Dark Sour Ale Aged in Wine Barrels with Cascara and Coffee 5.8% ABV In 2008 Mike and his friend Alex Howe began a tradition of homebrewing Dark Funky Saisons each fall. The recipe and results evolving and revolving over a decade. Elliptical Orbit 2023 leans into Alex's other favorite beverage, coffee! It was refermented with cascara (the fruit of the coffee tree) and then infused with a small amount of Geisha coffee that Alex roasted just for us! This is the fifth entry in a renewed tradition!

Bière de Coupage Aged in Oak Barrels and Dry Hopped with 586 Lupomax. 6.9% ABV Our friend and blending maestro Alex Lynch from Mieza blendery (Alexandria, VA) joined us for an extended session in our barrel cellar a couple months ago. After tasting a dozen barrels, we settled on a marriage of an old-tart Marylambic aged in a wine barrel and young-hoppy pale sour in a Calvados cask. Finally we imparted the blend with tropical and stone fruit aromatics by dry hopping it with experimental HGC 586 hops.

Sour Ale Aged in Wine and Gin Barrels with Peaches, Nectarines, and Apricots 6.3% ABV Despite the name, this is only the second batch of Gindicators. This blend includes both double-barrel pale sour aged in wine barrels followed by Tom Cat gin barrels and single-barrel McClintock gin-barrel-aged pale sours. After more than a year souring, it spent time on local peaches and nectarines from Toigo Orchards along with apricots. The herbal notes from the barrels play and balance the juicy stone fruit.

Dry Cider with Virginia-grown Hewes, Golden Russet, and York Apples 6.9% ABV Apples are a lot like wine grapes... the best ones to press aren't always the "eating" varieties. Hewes are a small crabapple variety, known for providing great tannic "structure" to the mouthfeel. We paired them with the classic cider-variety Golden Russet (bright acid) and York (big "apple" flavor). Finally we naturally-conditioned it on the lees for high carbonation!

Funky Quad Aged in Rye Whiskey Barrels with Fresh and Dried Plums 10.4% ABV You often hear "plum" as a description for the aromatic combination of dark candi syrup, caramel malt, and age in a Belgian Quad. We aged this batch 18 months in second use Rye Whiskey barrels dosed with Brettanomyces. Then we added both fresh and dried plums. The combination of cherry and leather notes from Brett, intense plum pudding notes from the fruit, and caramel and malt from the beer take everything we enjoy about Quad and intensify and concentrate them!

Pale Sour in Sagamore Spirit Rye Whiskey Finish Vino de Naranja Barrels 6.5% ABV Our friends at Sagamore Spirit (Baltimore, MD) finished a five-year-old Rye Whiskey in Vino de Naranja (orange-infused sherry) barrels for 30 months. We in turn refilled those barrels with golden sour and New Zealand pale ale. This blend showcases unique notes of vanilla and fruit infused from the oak along with acid, pear, and lemon from house culture.

Barrel Aged Stout Sour Blend 9.6% ABV When blending, we identify barrels that are delicious, but that don’t fit with the rest of a blend. When we compile enough of these we sit down to blend, talk, and try to put order to the chaos. This re-blending of #2 includes a sour red ale aged in Calvados a barrel for 8 months, an Imperial stout aged in a bourbon barrel for 12 months, and a strong sour red that spent 42 months in a wine barrel. The sweetness from the stout balances the assertive acidity from the reds. Roast and red fruit mingle into a... sour stout or is it a Flanders black?

Wild Ale aged in Gin Barrels with Nectarines 6.4% ABV The combination of bright stone fruit and herbal gin-barrel-aging is one of our favorite combinations! We kept the acidity low on the base beer to ensure a bright drinkable balance of juniper notes from the barrel and the honey-floral notes from Jade white nectarines (Twin Springs Fruit Farm in Orrtanna, PA). It's a beer that will help you recall summertime evenings, no matter what the weather is outside!

Kiwi Berry Sour Aged in Barrels Dry Hopped with Wakatu 6.8% ABV This one is a result of a meeting with the minds and microbes of Afterthought Brewing! We tasted through our Cellars with Mike Thorpe, and then added his microbes to the two barrels we selected. Six months later we blended and then refermented them on "Passion Popper" Kiwi Berries from Pennsylvania, and finally dry hopped with New Zealand Wakatu. It's tart, tropical, funky, and delicious!

ABV 10% Aging strong sour ale in barrels is sorcery. Time blurs the divisions between malt, oak, and wild cultures. It forges these elements into a beer that is of these things, but is not them. In this case, we selected Madeira barrels to age a massive sour red for more than a year. The result, aromas of plum and raisin, caramel flavor, with moderate acidity to balance. Dry, and surprisingly smooth for its heft. It is delicious now, but it will only improve with time.

Barrel Threads 2024 – Barrel-Aged Imperial Stout Cuvée 12.7% ABV Imperial Stout Cuvée Aged in W.L. Weller, Willett, and MGP Bourbon Barrels, and a Sagamore Spirit Rye Barrels

Blend of Roastwine aged in Bourbon Barrels and Stainless Steel with Coffee, Coconut, and Vanilla Beans 11.4% ABV

Blend of Single and Double-Barrel-Aged English Barleywine-style Ale in 10-Year Knob Creek Bourbon Barrels 12.6% ABV

Blend of Muninchwine and Barleywine Aged in Third-Use Oloroso Sherry, Rye Whiskey Barrels with Japanese Mizunara Oak 12.7% ABV

Imperial Stout Aged in Crow Vineyards Cabernet Franc Barrels with Cabernet Sauvignon Grapes 12.8% ABV

10.6% ABV Munichwine Aged in 15 Year 1792 Bourbon Barrels

Rye Whiskey Barrel. Imperial Stout. Habanero. Chocolate. 12.2% ABV Blend of Imperial Stouts aged in Rye Whiskey Barrels (Willett and Sagamore Spirits) with Amburana Wood, Toasted Almonds, Cacao Nibs, Mexican Vanilla Beans and Chile Peppers (Habanero, Passilla, Guajillo, and Ancho).

11.1% abv Imperial Stout Aged in Rye Whisky, Wheated Whiskey, Rum, and Bourbon Barrels with Barleywine Aged in Rye Whiskey Barrels, Munichwine in Rye Whiskey Barrels, and Belgian Quad with Coconut (Raw, Toasted, and Candied), Peanuts, Walnuts, Cacao Nibs, Vanilla Beans, and Maple Syrup

Imperial Stout Aged in BLiS™ Maple Syrup Barrels with Thai Dried Bananas 10.5% ABV

Roastwine Aged in WL Weller Bourbon Barrels with Tonga Vanilla Beans 11.7% ABV

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