Brewery Visit: Sapwood Cellars

During the holidays, we like to take the time to slow down and savor life. A time to reboot after another busy year. Catching up with friends and family, relaxing at home with our #beercats and of course, hitting up new breweries within “day trip distance” are always on the year-end agenda. Although, we are known to hit the highway and go much further to brewery destinations in Vermont, Massachusetts, Delaware and New York. But this year, we were happy to keep the trek short and head to Columbia, Maryland with some of our like-minded beer loving friends. Just an hour and a half drive for us in Pennsylvania is where the highly anticipated, Sapwood Cellars, has opened its brewery and taproom. The brewery specializes in barrel-aged, mixed-fermentation beer and fresh, hop-forward ales. Exactly what we like!

The Brewers

Co-owners and brewers Scott Janish and Michael Tonsmeire have turned their passion for making beer into a full-time gig. They opened Sapwood Cellars on September 29, 2018 – just a day after my birthday. Maybe next year we should celebrate our birthdays together!

Both owners already have a great reputation among the homebrew community thanks to their contributions to brewing in the form of blog posts. Scott blogs about brewing at ScottJanish.com and Mike is the man behind TheMadFermentationist.com where he often goes into detail about various homebrew recipes he has brewed (including test batches for Modern Times Brewery).

Photo Courtesy: Sapwood Cellars

Fun Fact: Scott is working on a book “The New IPA: Scientific Guide to Hop Aroma and Flavor.” While Mike focuses on mixed fermentation beers and shares his vast knowledge through the Mad Fermentationist blog and the Advanced Brewing column for Brew Your Own Magazine. He also wrote a book, American Sour Beers (Brewer’s Publications, 2014) which is a well known resource for brewers.

The Beers

When visiting Sapwood Cellars, don’t expect to find a wide variety of beer styles. This isn’t your “brew every beer style to appeal to the masses” sort of place. But rather it’s a brewery dedicated to perfecting and experimenting with a select few beer styles. Scott and Mike are also mindful of where they source their beer ingredients. All of which is a big draw for us.

We can drink “OK” beers any day of the week. There are so many breweries cranking out just that. However, we like to seek out well crafted, higher quality beers. The difference in taste and overall drinking experience is above and beyond “basic beers.” Sound a little snobby on our part? Maybe. But it’s what we like to drink whether Derek homebrews it for us or we shell out the bucks to buy from a brewery.

Sapwood Cellars 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.

Hop-Forward Beers

Right now, the majority of Sapwood Cellars’ taplist consists of hop-forward Pale Ales, IPAs, DIPAs, Session IPAs as the barrel program ramps up. Their take on “hop-forward beers” is in the New England style being hazy (unfiltered), lower in bitterness (IBUs), fruit prominent hop flavors/aromas with a thicker, creamier consistency (mouthfeel).

Pillowfort (Double IPA) is quickly becoming a Sapwood Cellars taproom favorite. It’s described as “a fluffy cloud of tropical hops. Dry hopped twice with Citra and Azacca for aromatics that remind of us of grapefruit, cantaloupe, and stone fruit. Our house English yeast provides just a hint of vanilla to create a rich treat.” It was simply luscious! Look at that color and dreamy viscosity. I gave it a solid 5.0 rating in Untappd. A rating I reserve for the best of the best. Needless to say we also took home a growler of this beautiful beer.

Rings of Light (Pale Ale) is a recipe that will be on tap regularly. Each iteration will be an experiment in either hop varieties or yeast strains. On our visit, Batch #2 was on deck coming in at 5.5% ABV brewed with RVA Manchester yeast and Citra hops as the varients. This was our second favorite hoppy brew of the day.

Mixed Fermentation Beers

We got to tour behind the scenes, talk shop with Mike and admire the various barrels being used to age mixed fermentation beers in progress. Sapwood Cellars currently is using 22 whiskey, Jamaican rum and chardonnay barrels. The goal is to up that quantity to 75 barrels in 2019.

Many of these beers will be aged on fruit. Pssst! Did you see the note about Dried Cherries on the first two barrels in the photo? We sure did and will be on the lookout for its release in 2019.

Occasionally You’ll Find Other Beer Styles

For now, you may experience Berliner Weisses and saisons on tap until the barrel-aged beers are ready for blending and serving in the months to come.

A complete, but welcomed, surprise of the day was Threat Level Midnight – Sapwood Cellars’ very first stout to be served. While stouts aren’t my go-to beer drinking preference, this particular brew is impressive. The chocolate and coffee notes are subtle and well balanced by notes of vanilla, raisin and caramel. The mouthfeel is smooth and creamy.

Photo Courtesy: Reg Wertz (part of our Dillsburg Beer Crew with us on our day drinking trip)

Taking Beers Home

Currently, Sapwood Cellars is not yet bottling or canning but hopes to move into those packaging options when they’re able. Until then, you can enjoy their beers on tap or take some home in your growler.

Sapwood Cellars’ Taplist

Expect a constantly rotating lineup of beers. Something new to explore every time you visit. Be sure to check out the taplist to study up on what brews are available each day.

The Food

While there isn’t a restaurant at Sapwood Cellars, the brewery does have different gourmet food trucks that stop by to provide good eats. The day we visited Dizzy Cow Pizzeria was serving patrons their artisanal creations. Dizzy Cow Pizzeria has a wood-fired pizza oven right in the truck. I ordered their house speciality – The Frenchman. This pizza has extra virgin olive oil, mozzarella, creamy brie cheese, figs and drizzled with honey. Spectacular!

Check out Sapwood Cellars’ Facebook page to see which food truck will be onsite each day.

The Taproom & Atmosphere

While I recommend you go and see the 150-seat taproom for yourself, here’s a sneak peek.

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