Sapwood Cellars Brewery

West Coast Corn Pilsner with Citra and Palisade 4.6% ABV We dry hopped this special batch of corn lager with Citra® and Palisade®. Everyone knows the bright citrus and melon notes of Citra, but Palisade might need more of an introduction. It's an American hop with mango and apricot notes, but with some classic grassy notes from its German heritage! Together the result is somewhere between a West Coast Pilsner and a Mexican Lager!

Hazy Rye IPA with Mosaic®, Mosaic Cryo®, and Erebus® 7.0% ABV This new entry in our venerable Rye IPA series focuses on two hop varieties with berry-aromatics: Mosaic and Erebus. We first used Erebus back when it was an experimental variety: HS16660. It has one of the highest concentrations of the Thiol 4MMP ever measured. The original dry hop bill for The Dragon was inspired by selecting hops that had the highest concentrations of this citrusy-berry-dank aromatic at the time!

Belgian Single 5.0% ABV While Belgian Dubbels, Tripels, and Quads get most of the excitement, the humble Belgian Single (Patersbier) is often ignored. It's pale, light, bright, and a little bit hoppy. We brewed ours with with Belgian Pilsner malt and Grungeist hops, for a clean base and slight tropical fruitiness to compliment the banana and bubblegum from the Belgian ale fermentation.

Oatmeal Porter 6.1% ABV We created a porter with all of the with toasty, bready, and cocoa notes of the English originals... but suped-up to a modern American flavor intensity and body. To do that we used English malts including Maris Otter, Amber, Brown, and Chocolate along with a hearty addition of oats. It's the sort of beer we reach for when the weather turns cold!

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!

Belgian-style Tripel with Motueka 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 Motueka dry-hopping is a dry, fruity, Belgian ale. The aromatics harmonize - tropical lime from the hops, orchard fruit from the Belgian strains, and crackery from the Pilsner malt.

Irish-Inspired Extra Stout 6.0% ABV Michael's Great-Grandmother immigrated to America from Ireland in the 1880s. This one is inspired by the stronger, roastier stouts bottled and exported from Ireland. It's brewed with toasty pale ale malt, roasted barley, and flaked wheat.

West Coast DIPA with Citra®, Citra Incognito®, Citra Cryo®, Citra Quantum®, Mosaic®, Mosaic Quantum®, and Mosaic Cryo 8% ABV For this West Coast DIPA we listened to the expert! Kelsey McNair suggested layering Citra and Mosaic advanced hop products throughout the brewing process. Cryo in the whirlpool, Incognito Hop Dip, Quantum early, and two-stage dry hopping at 5.5 lbs/bbl. It's absolutely loaded with hoppy notes of citrus berries, tropical pine trees, and dank honeydew!

TIPA with Galaxy and Mosaic Cryo 9.8% ABV We paired two of our favorite hops (Mosaic and Galaxy) and dry-hopped thrice for this new Triple IPA! The result is a ginormous tropical hop aroma, with subtle bitterness balancing the malt sweetness. We used our house English ale strain to push stonefruit aromatics. It’s what you expect from us: hazy, juicy hops, and soft oatiness.

Mexican-style Corn Lager 4.6% ABV We designed this beer to pair with the tacos from our kitchen, Albura Taqueria! We brew Albura Lager with Virginia-grown barley and Cumberland corn from Riverbend Malt! The combination is crisp, clean, with a rich slightly sweet corn flavor! While it doesn't need a lime wedge, we think adding one makes it even better!

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.

West Coast Corn Pilsner with Citra and Palisade 4.6% ABV We dry hopped this special batch of corn lager with Citra® and Palisade®. Everyone knows the bright citrus and melon notes of Citra, but Palisade might need more of an introduction. It's an American hop with mango and apricot notes, but with some classic grassy notes from its German heritage! Together the result is somewhere between a West Coast Pilsner and a Mexican Lager!

Hazy Rye IPA with Mosaic®, Mosaic Cryo®, and Erebus® 7.0% ABV This new entry in our venerable Rye IPA series focuses on two hop varieties with berry-aromatics: Mosaic and Erebus. We first used Erebus back when it was an experimental variety: HS16660. It has one of the highest concentrations of the Thiol 4MMP ever measured. The original dry hop bill for The Dragon was inspired by selecting hops that had the highest concentrations of this citrusy-berry-dank aromatic at the time!

Hazy IPA with Citra®, Strata®, and New Zealand Cascade 7.2% ABV A handful of hop varieties pack such appealing aromatics that brewing with them is like cheating. We named our ever-changing series of IPAs “Cheater Hops” in their honor. We are honest brewers, that’s why we can admit when we cheat! This one combines two of our favorite citrus-forward American varieties (Citra and Strata) with an ex-pat American variety grown in New Zealand (Cascade). The Cascade adds a little of that "expected" NZ tropical-lime hoppiness, but more importantly helps to bring out the brightness in the American hops!

Barleywine with Vegan Cinnamon Rolls 10% ABV Our friends at Cinnaholic froze their "day old" unsold cinnamon rolls for a couple weeks! We loaded up the mash for this barleywine with several hundred of them. We bolstered their flavor with more vanilla beans, cinnamon sticks, and caramel in the finished barleywine! We also found out day old cinnamon rolls are still pretty delicious!

Belgian-style Quad 10% ABV Belgian quads are malty, boozy, and fruity. For this recipe we combined three traditional malts, dark candi syrup, 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.

IPA with Orange Juice, Vanilla Beans, and Orange Dole Whip® 7.2% ABV This is the creamiest, dreamiest, orange-iest "Milkshake" IPA we've ever created! It starts as Orange Juicius (IPA with real orange juice and vanilla beans), but then we push the dessert-vibes even further by adding Orange Dole Whip soft serve! Hard to believe that (like all of our beers) this one contains no lactose!

Belgian Single 5.0% ABV While Belgian Dubbels, Tripels, and Quads get most of the excitement, the humble Belgian Single (Patersbier) is often ignored. It's pale, light, bright, and a little bit hoppy. We brewed ours with with Belgian Pilsner malt and Grungeist hops, for a clean base and slight tropical fruitiness to compliment the banana and bubblegum from the Belgian ale fermentation.

Oatmeal Porter 6.1% ABV We created a porter with all of the with toasty, bready, and cocoa notes of the English originals... but suped-up to a modern American flavor intensity and body. To do that we used English malts including Maris Otter, Amber, Brown, and Chocolate along with a hearty addition of oats. It's the sort of beer we reach for when the weather turns cold!

British Summer Ale 5.0% ABV Our take on a British Summer Ale! We used our usual house English strain, but rather than load up on intense tropical hops we added just a touch of earthy-floral-herbal Goldings from America and orange-marmalade-tinged East Kent Goldings from England. For grain, we used a blend of two classic English pale ale malts, Golden Promise and Maris Otter to create a slightly biscuity fullness.

Belgian Tripel 8.2% ABV We brewed our Tripel using Belgian Pilsner malt and hopped with 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!

DIPA with Lime Zest, Vanilla Beans, and Coconut 8% ABV Our sorbet series combines hoppy beers with fruit and vanilla, the parfait series adds flaked untoasted coconut! Richer, coconut-creamier, but still bright and drinkable. This installment showcases lime zest which creates a tropical vibe with the underlying Citra®, and Sabro® hops. As usual a milkshake without dairy!

Stout with Dried Chile Peppers, Cinnamon, Cacao Nibs, Vanilla Beans and Almonds 6.8% ABV We love the spicy-nutty-sweetness of Molé'd Almendrado... but it's a big beer! This one has the same flavors, without all of the strength! Like the original batch, we infused this oatmeal stout with ancho and guajillo peppers for their dried fruit flavor, plus a little Habanero for heat! The warming-spice of cinnamon enhances the chiles. The finish is creamy drinking-chocolate from cacao nibs and Madagascar vanilla beans with house-toasted almonds adding creaminess and nuttiness.

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!

Belgian-style Tripel with Motueka 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 Motueka dry-hopping is a dry, fruity, Belgian ale. The aromatics harmonize - tropical lime from the hops, orchard fruit from the Belgian strains, and crackery from the Pilsner malt.

Irish-Inspired Extra Stout 6.0% ABV Michael's Great-Grandmother immigrated to America from Ireland in the 1880s. This one is inspired by the stronger, roastier stouts bottled and exported from Ireland. It's brewed with toasty pale ale malt, roasted barley, and flaked wheat.

Rye IPA with Blue Spruce Tips 7.4% ABV We spent a beautiful April morning trimming the Christmas trees at Fair Chance Farm (Upperco, MD). The new spring growth of each branch has a pale blue color and vibrant citrusy aroma that only last for a couple weeks. We infused 12 pounds into this Rye IPA along with a blend of some of our favorite hops from New Zealand and the Pacific North West!

Dark Mild with Orange Zest, Coffee, and Vanilla Added 4.8% ABV We love bright fruity natural process coffees, so we enhanced this coffee bean-infused dark mild with fresh orange zest! A small dose of vanilla bean adds creaminess and perceived sweetness without the need for lactose. An easy drinking coffee beer for the warm weather months!

West Coast DIPA with Citra®, Citra Incognito®, Citra Cryo®, Citra Quantum®, Mosaic®, Mosaic Quantum®, and Mosaic Cryo 8% ABV For this West Coast DIPA we listened to the expert! Kelsey McNair suggested layering Citra and Mosaic advanced hop products throughout the brewing process. Cryo in the whirlpool, Incognito Hop Dip, Quantum early, and two-stage dry hopping at 5.5 lbs/bbl. It's absolutely loaded with hoppy notes of citrus berries, tropical pine trees, and dank honeydew!

Hazy Pale Ale with Simcoe® Pellets, Simcoe Cryo®, Simcoe 803, and Simcoe Quantum® 5.6% ABV We brewed this one with just about every Simcoe product to express the depth and intensity of one of our favorite varieties! In addition to the usual Simcoe pellets and double-concentrated Cryo, Simcoe 803 (oil fraction derived from supercritical CO2 hop extract), and Simcoe Quantum Brite (Hop Terpenes)! It's the most intensely mango-pine-orange expression of Simcoe we've ever created... and at half the strength of SIMCOE Max!

TIPA with Galaxy and Mosaic Cryo 9.8% ABV We paired two of our favorite hops (Mosaic and Galaxy) and dry-hopped thrice for this new Triple IPA! The result is a ginormous tropical hop aroma, with subtle bitterness balancing the malt sweetness. We used our house English ale strain to push stonefruit aromatics. It’s what you expect from us: hazy, juicy hops, and soft oatiness.

Imperial Stout with Walnuts and Vanilla Beans 11.1% 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.

Summer Pilsner 5.7% ABV This beach beer is a showcase for Best Heidelberg Pilsner and Crystal hops. Heidelberg is made from a special extra-pale German barley. Creating a crisper, brighter malt flavor. We selected Crystal, an American replacement for Hallertau Mittelfruh, for its brighter citrus notes along with classic herbal-spice!

Sour Ale with Peach Puree and Soft Serve Mix Added 6% ABV A Sapwood smoothie sour... what a time to be alive! We loaded this batch with peach puree, and Peach 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 digging into a bowl of peach gelato!

Smoothie Sour Ale with Pineapple Puree and Soft Serve Mix Added 6.0% ABV A Sapwood smoothie sour... what a time to be alive! We loaded this batch with pineapple 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 digging into a bowl of pineapple gelato!

DIPA with Early Harvest Nelson Sauvin™, Simcoe®, Columbus Cryo®, and Terpenes 8.0% ABV While we were visiting Other Half DC to brew Cone Juice Concentrate, Sam said Columbus Cryo was having the dankest moment... which got us all hatching a plan to brew the least "Juicy" hazy IPA Possible! We combined the dankest hops from around the world with just a touch of super-dank Cannabis-derived Terpenes (100% Federally Legal). This truly is The Dankest Moment!

Rye DIPA DDH with Nelson, Nelson Cryo, Mosaic Cryo, and Riwaka 8.4% ABV We started off the "Dragon" series of hoppy rye ales more than six years ago. We’ve tweaked the recipe and strength with each turn of the wheel. In this age, it's a DIPA loaded with concentrated Mosaic Cryo from Oregon and Nelson Sauvin and Riwaka from New Zealand. The result is like fresh squeezed hop juice, tropical, fruity white wine, herbal dankness. The hop bitterness and malt sweetness balance with flaked rye providing a lusciously smooth body.

Pear Sour Ale Aged in Gin Barrel 6.5% ABV Will Meyers (Brewmaster Emeritus of Cambridge Brewing Co) reached out since he was headed to DC for his birthday... unluckily for his Smithsonian-plans the government shutdown! Instead we got the eductation from his 30 years of sour beer experience. He selected the two McClintock Reserva gin barrels for this blend. Will suggested adding pear, so we sourced fresh pear cider from Scenic View Orchard (Sabillasville, MD) to play off the herbal notes

Barrel-Aged Pale Sour with Montmorency Cherries 5.9% ABV We took the beautifully tart and unique three-year-blend for Growth Rings 2025 and racked it onto 300 lbs of Montmorency sour cherries from Baugher's Orchard (Westminster, MD). These cherries provide a wonderful cherry pie aroma with notes of marzipan to compliment the vanilla-notes from the oak. Despite the high fruiting rate (6 oz of cherries per bottle) these sour cherries only provides a pale pink hue.

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!

Dark Sour Ale Aged in Wine Barrels with Roasted Quince and Ceylon Cinnamon 6.1% 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 2025 is our spin on their homebrew batch from 2012. We roasted 60 pounds of quince (a floral cousin to the apple) then infused the beer with Ceylon cinnamon. This "true" cinnamon provides a light citrusy-floral aroma compared to the intensity of cassia cinnamon.

Gin-Barrel-Aged Grisette with Meyer Lemon and Elderflower Flavor 5.8% ABV This beer was inspired by Gin & Blossoms, a one-off keg Scott created for our 7th Anniversary Party! It started as Grisette brewed with local Maryland Spelt, then we aged it in a Maryland McClintock Distilling Reserva Gin barrel. Then we blended it with an old sour ale along with fresh Meyer Lemon zest and a bright-tropical elderflower. It's spring in a glass!

Amaro-Inspired Sour Ale with Cherries, Wine Grapes, and Botanicals (Wild Cherry Bark, Orris, Sarsaparilla, Heather, Dandelion, Gentian, and Allspice) 5.2% ABV Our homebrew buddy Dan Gudenius is now our home-amaro-buddy. He makes a variety of classic and unique bitter-sweet Italian liquors with barks, roots, herbs, and spices. After tasting them, we infused the same blend into a pale fruited base to add a playful dept of vanilla, flowers, Luxardo cherries, baking spice, and more.

Belgian-style Tripel aged in Laird's Apple Brandy Barrels 11.5 ABV Inspired by Belgium, Normandy, and Spring. We started with Heir to Ruins (our Tripel), then aged it in apple brandy casks. After a year with Brettanomyces, it emerged more vibrant than expected with notes of pineapple, vanilla, and crisp red apples. Still with a touch of sweetness even after all of this time. It shares much in common with our barrel-aged sour beer... other than the sourness.

Older Nails – Barrel-Aged Strong Sour 12.2% ABV In April 2020 we emptied two bourbon barrels of their resident Imperial Stouts and refilled them with a peculiar base beer inspired by English Stock Ale and Belgian Oud Bruin. The residual stout adds subtle roast to the aromas of fig from the malt, leather from the house culture, and vanilla from the oak. We suggest serving at 50-60°F from a snifter, to accentuate the balance of mild acidity, caramel sweetness, and red fruitiness.

Peach and Honey Pale Sour Aged in Wine Barrels Collab with Troegs 8.1% ABV John Trogner stopped by our cellar to taste barrels and talk brewing. Together we selected two hoppier beers in Chardonnay barrels, and a more acidic one in PX Sherry. From there we added Pennsylvania wildflower honey from Kara Jo Bee Farm, and Maryland white peaches from Baugher's Orchard! Together they crafted this tart, oaky, herbal, and fruity sour ale!

Dry Cider Aged in a Cabernet Franc Barrel 6.9% ABV We aged our Arkansas Black Cider in a single freshly-dumped barrel from our friends at Boordy Vineyards (Hydes, MD). The added time created a tart, snappy, vibrant cider with just a touch of plum from the previous resident of the oak barrel. The oak barrel also contributes structure and a touch of baking spice.

Pale Sour Ale Aged in Wine Barrels with Raspberries and Merlot Grapes 6.6% ABV To create this beer we added particularly raspberry-forward Livermore Valley Merlot grape must to a young red sour and actual raspberries to an older golden sour for additional oakiness. The combination is vibrant in terms of flavor, aroma, even color. We'd suggest drinking it soon if you want to really enjoy the raspberry, or cellaring if you'd prefer the wine grapes to be more prominent.

Double-Barrel-Aged Vin de Cereale with Barbera Wine Grapes 11.2% ABV We added 500 pounds of Crow Vineyards Barbera red wine grapes to 100 gallons of strong, sour red ale. The fruit imbued a deep vinous aroma, complimenting the jammy character created during the beer's year in red wine barrels. Then we returned it to wine barrels for another ten months. The acidity is snappy, providing balance to the malt without disrupting drinkability. The grapes intensify the red color of the base beer into a vivid red. The result is a libation suitable for a monarch to sip from a crystal goblet after a hard day of ruling.

Peacharine Dry Hopped Bière de Coupage 4.8% ABV In 2004, when there weren't many sour beers in America, Ron Jeffries opened a brewery in Michigan to brew them exclusively. Over the years his beers were a guiding light, he was a source of inspiration, and his bottles were a source of microbes, while we were filling barrels in our basements. We blended a young farmhouse ale, with an older barrel-aged sour, then dry hopped it with New Zealand Peacharine for a bright stone fruit aroma!

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.

Hazelnut Imperial Stout Aged in Boordy Vineyards Port-Finish Sagamore Spirit Rye Whiskey Barrels 12.7% ABV

Belgian Quadrupel Aged in Caribbean Rum Barrels 11.7% ABV

Imperial Stout Aged in Rye Whiskey, Wheated Whiskey, and Bourbon Barrels, Barleywine Aged in Bourbon Barrels and Rye Barrels, and Belgian Quad with Cacao Nibs, Caramel, Pretzels, Peanuts, Potato Chips, and Unreal Chocolate Gems 11.5% ABV

Triple IPA Aged in Tequila Barrels with Motueka, Lime Zest and Salt 11.5% ABV This TIPA spent four months aging in Añejo Tequila barrels, providing pleasant citrus and vanilla notes. After emerging, we dry hopped with limey New Zealand Motueka hops along with fresh lime zest and just a hint of salt. That late addition of hops will make this drink (and age) like a traditional IPA, so store it cold and drink it fresh!

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