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.
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.
IN THE PRESS
The Hoppy Tourist
Maryland brewing duo are pouring scientific experience into the taps at Sapwood Cellars
Together they have immersed themselves into a philosophy of making world-class beers through the understanding of processes, techniques and ingredients.
It’s a Brew Life
Just an hour and a half drive for us in Pennsylvania is where the highly anticipated, Sapwood Cellars, has opened its brewery and taproom.
Hours of Operation
WED – FRI
2 - 10 PM
Noon - 10 PM
Noon - 8 PM
Drop Us a Line
Don't be shy. Let us know if you have any questions!