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
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.
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
TUE – FRI
2 - 9 PM
12 - 9 PM
12 - 7 PM
Freight Receiving Hours:
Monday-Friday: 10 AM - 6 PM
Drop Us a Line
Don't be shy. Let us know if you have any questions!