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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. Check out his work here! Scott is currently writing a book tentatively titled, “The New IPA: Scientific Guide to Hop Aroma and Flavor.”

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 Baltimore Sun

Sapwood Cellars, a new brewery coming to Columbia, plans June opening

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Baltimore Business Journal

Howard County’s newest brewery eyes June opening in Columbia

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Baltimore citybizlist

New Brewery Sapwood Cellars Signs Lease With Feldman Bergin Development And Fortified Property Group In Howard County

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Columbia Patch

Columbia Brewery Opening Off Route 108

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Hours of Operation

THUR – FRI
Not quite open yet.

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SUN
More information coming!

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