Historically and Scientifically Minded

Sapwood Cellars looks to the ancient past and the distant future for brewing inspiration.

There is value in what is gleaned from pre-industrial tradition and the scientific method. Folk-production often has things to teach us; the key is to tease out truth from myth. Science can tell you the most effective way to synthesize a molecule, but it can’t tell you which molecules taste best together. We peruse cold science as a path to hedonistic deliciousness!

These are beers born in the modern world of pure yeast culturing, hop breeding, and scientific rigor.

The first societies were founded by people who gave up their nomadic existence to harvest grain and brew beer. These early beers were flavored with a variety of herbs, spices, fruits, and fermented with a wild mixture of yeast and bacteria. Sapwood Cellars takes that ancient calling gathering ingredients from Maryland and around the world. Using a wide variety of microbes beyond brewer’s yeast to create tartness and unique aromatics. The poetic side of brewing, relying on honed palates, imagination, and patience.

The IPA program is our push into the future. These are beers born in the modern world of pure yeast culturing, hop breeding, and scientific rigor. We deal with alcohol in parts per hundred, minerals in parts per million, and oxygen in parts per billion. We rely on peer-reviewed studies and conversations with brewing scientists to coax the yeast to convert and free tropical, fruity, and surprising aromatics from the hops. Expect restrained bitterness, pillowy mouthfeel, big aromatics, and freshness you can only get at the source!