Our Story

The Mission

To be true to our community, planet, and selves. Whenever possible using ethically sourced grains, organic hops, local fruit, and free-range yeast. Brewing beers that we want to drink that are reasonably priced, moderate alcohol, and above all delicious. For now, two guys turning their passion for brewing hobbies into brewing careers.

Our Name

All wood starts as sapwood, the delicate new growth just under a tree’s bark. It plays an integral part of a tree’s maturation by carrying water between the leaves and roots, carefully redistributing built-up reserves as the season’s demand. Eventually, sapwood hardens into the heartwood of which barrels are made. Sapwood ties together the two sides of our production: Sap for the fresh IPAs and Wood for the acidic barrel-aged beers. A cellar is the brewer’s term for the fermentation space but also evokes the cool, quiet resting place of barrels.

Co-Founders

About Us

A beer writer and researcher, Scott does deep dives into the scientific literature of brewing and applies it to modern-day brewing practices at ScottJanish.com. Scott is also the author of “The New IPA: Scientific Guide to Hop Aroma and Flavor,” which was released in May of this year.

Michael writes The Mad Fermentationist blog and the Advanced Brewing column for Brew Your Own Magazine. His book, American Sour Beers (Brewer’s Publications, 2014) is a resource for homebrewers and craft brewers alike.

IN THE PRESS

Latest Coverage

The Hoppy Tourist

Check out my latest review of Sapwood Cellars – Snip Snap. Sapwood Cellars is putting out some phenomenal beer and should be on everyone’s short list to visit in the DC/Baltimore area.

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Lancaster Online

Maryland brewing duo are pouring scientific experience into the taps at Sapwood Cellars

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ARLNow

Together they have immersed themselves into a philosophy of making world-class beers through the understanding of processes, techniques and ingredients.

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