Sapwood Cellars Brewery Menu

DIPA with Citrus Zest and Vanilla Beans 7.5% ABV Nothing quite brings out the best in our hoppy beers like citrus zest and vanilla beans! This Simcoe® and Mosaic® DDH DIPA got the full treatment with 1.5 lbs of Madagascar vanilla beans, and the zest of more than 200 citrus fruits. We used mostly oranges and grapefruit, but added a little lemon and lime. Like rainbow sherbet in a glass!

Pale Ale DDH with Citra, Motueka, and Zumo 5.7% ABV We hopped this hazy pale ale with a citrusy-hop dream team: Citra brings dank-grapefruit, Motueka herbal-lime, and Zumo bright-Mandarin orange! Each sip progressives with those flavors appearing and disappearing in turn. We're hoping this little flicker of light helps brighten your cold days until the nice weather returns!

Oat-Milk Stout 5.8% ABV Brewing vegan beer honestly doesn’t change too much of what we do. The main ingredient off limits to us is Lactose. After you all voted Orange Juicius Max as the best Milkshake IPA in the country on Untappd in 2023 (without any lactose!) we wanted to tackle the ultimate brewing challenge - the Milkless Milk Stout! We took an already extra oaty stout and loaded it up with 30 gallons of Oat Milk in the whirlpool. The result is cream-alternative milk-style deliciously crafted to provide a vegan alternative without sacrificing the mouthfeel that makes the style great!

Rye Whiskey Barrel-Aged Oatmeal Stout with Vanilla Beans 6.8% ABV A rare barrel-aged beer in a can from us! We got a few super-fresh Rye Whiskey barrels from our friends at Sagamore Spirits to age with oatmeal stout in. After four months, we moved it into a tank with a heap of Madagascar vanilla beans! The combination of char from the wood, caramel from the malt, and real vanilla gives it a delicious creme brulee impression!

DIPA DDH with Citra and Azacca 8.2% ABV Pillowfort is a fluffy cloud of tropical hops. Dry hopped twice with Citra and Azacca for aromatics that remind of us of grapefruit, cantaloupe, and stonefruit. Our house English yeast provides just a hint of vanilla to create a rich treat.

Mexican-style Vienna Lager 5.2% ABV Some beer historians claim that the dark Mexican lagers that sprang up in the late-1800s and continue to be brewed today are closer to the original Vienna lager than those brewed in Austria today. Our version has a wonderful toasty-bready-rich flavor from a blend of German malts, but without the sweetness you might expect in other amber lagers. It has a smooth finish with restrained bitterness.

Pilsner Hopped with Perle 4.6% ABV The recipe is simple: German Pilsner malt and water from Liberty Lake in the mash, Perle in the kettle, and a malt-forward German lager strain in the tank. Some brewers say that Pilsner is the most difficult beer style to brew because it doesn't hide mistakes. We did our best! The result is grainy, grassy, and crispy. Difficult for us to brew, but easy for you to drink!

TIPA with Citra® Pellets, Citra Cryo®, Citra Incognito®, and Citra Quantum® 10.1% ABV The beer that started our "Acronym" series is back! In addition to the usual pellets and Cryo, that also included Citra Incognito (supercritical CO2-extracted liquid added to the whirlpool), and Quantum (hop oils extracted from our selected Citra pellets)! It's the most intense expression of Citra we've ever created!

Belgian-style Tripel with Citra® and Nelson Sauvin™ 8.2% ABV Why are Belgian Tripels the same strength as American Double IPAs? Is it a metric thing? This is a hoppy tripel, but not a Triple IPA! Underneath all of the Citra and Nelson Sauvin dry-hopping is a dry, fruity, Belgian ale. The aromatics harmonize - tropical from the hops, orchard fruit from the Belgian strains, and crackery from the Pilsner malt.

TIPA with Vanilla Beans and Coconut added 10.1% ABV When we opened we weren't expecting to have budget line-items for vanilla and coconut... but we do now! We first created Vanillafort four years ago as a 10 gallon variant; that single keg of vanilla-bean-infused Pillowfort! This one ramps up the intensity and adds a new best friend, flaked raw coconut! Coconut adds rich-creaminess to the Madagascar vanilla beans' marshmallow-clouds all layered on citrusy and tropical hop aromatics.

Extra Pale Ale DDH with Mosaic and Mosaic Cryo 6.2% ABV This extra pale ale exudes a blend of dank and berry aromatics from dry hopping with a blend of Mosaic and Mosaic Cryo pellets. The base is a slightly-bigger version of our typical pale ales, with creaminess from malted oats and our usual house fermentation.

DIPA with Citrus Zest and Vanilla Beans 7.5% ABV Nothing quite brings out the best in our hoppy beers like citrus zest and vanilla beans! This Simcoe® and Mosaic® DDH DIPA got the full treatment with 1.5 lbs of Madagascar vanilla beans, and the zest of more than 200 citrus fruits. We used mostly oranges and grapefruit, but added a little lemon and lime. Like rainbow sherbet in a glass!

Rye DIPA with Spruce Tips and Orange Zest 7.8% ABV We love Holiday Dragon, and wanted to make something similar, but less Chirstmas-y... so we added spruce tips! Wait? Wouldn't that make it more Chirstmas-y? Luckily the fresh spring growth of spruce trees provide a more citrusy less-resinous-pine flavor than you might imagine. We layered them with fresh orange zest to create a more vibrant, citrusy, and aromatic version of this dank Double IPA!

Imperial Oatmeal Stout with Coconut and Vanilla Added 10.5% ABV A rich dark fudgy beer with mounds of toasted and untoasted flaked coconut and an avalanche of Guatemala and Tonga vanilla beans to balance the roast. The flavor is enormous thanks to flaked oats and English caramel malt, and the body is syrupy. A dessert treat for the snowy nights ahead!

Pale Ale DDH with Citra, Motueka, and Zumo 5.7% ABV We hopped this hazy pale ale with a citrusy-hop dream team: Citra brings dank-grapefruit, Motueka herbal-lime, and Zumo bright-Mandarin orange! Each sip progressives with those flavors appearing and disappearing in turn. We're hoping this little flicker of light helps brighten your cold days until the nice weather returns!

Sour Ale with Cherries, Cherry Dole Whip, and Spices 6.0% ABV A Sapwood smoothie sour... what a time to be alive! We loaded this batch with cherry puree, and the spices that go along with it to make cherry pie! Then we added cherry soft serve mix to bring the rich creamy flavor of a scoop of ice cream on top! It's sweet with a thick texture from all of the fruit and the richness of the ice cream.

Oat-Milk Stout 5.8% ABV Brewing vegan beer honestly doesn’t change too much of what we do. The main ingredient off limits to us is Lactose. After you all voted Orange Juicius Max as the best Milkshake IPA in the country on Untappd in 2023 (without any lactose!) we wanted to tackle the ultimate brewing challenge - the Milkless Milk Stout! We took an already extra oaty stout and loaded it up with 30 gallons of Oat Milk in the whirlpool. The result is cream-alternative milk-style deliciously crafted to provide a vegan alternative without sacrificing the mouthfeel that makes the style great!

Belgian Tripel 9.7% ABV We brewed our Tripel using Belgian Pilsner malt and hopped with English Goldings and German Saphir. We combined two monastic strains for restrained fruit (banana and orange) and spice (pepper and clove). One reason that Belgium has a tradition of stronger beers is that until 1984 bars and restaurants couldn't serve distilled spirits. Despite the strength, this beer is easy to drink thanks to a crisp finish and restrained bitterness.

DIPA DDH with Cashmere and Cashmere Cryo 8.0% ABV This is an even more exaggerated version of Exaggerated Truth! It’s a DIPA fermented with a blend of English ale and Hefeweizen strains, then double-dry-hopped with Cashmere and Cashmere Cryo. Sweeter than our typical DIPAs with a tropical aroma of lemongrass and candy.

Rye Whiskey Barrel-Aged Oatmeal Stout with Vanilla Beans 6.8% ABV A rare barrel-aged beer in a can from us! We got a few super-fresh Rye Whiskey barrels from our friends at Sagamore Spirits to age with oatmeal stout in. After four months, we moved it into a tank with a heap of Madagascar vanilla beans! The combination of char from the wood, caramel from the malt, and real vanilla gives it a delicious creme brulee impression!

Stout with Irish Cream Coffee Beans and Vanilla Softserve 6.0% We love the strong pastry stouts, but sometimes it's nice to have a fun beer that is a little more sessionable! This stout is inspired by Irish Coffee, with flavored coffee beans from Happy Mug for aroma and non-dairy soft-serve for creaminess and richness. This one is just a little bit more luxurious than I'm Grand!

Imperial Stout with Tonga Vanilla Beans 11.1% ABV Some vanilla beans are just built different! Tonga vanilla beans are grown by a tiny island nation in the Pacific with a population almost exactly the same as Columbia, MD. They provide both a deep rich "melted ice cream" flavor and big marshmallow sweetness. We used the Imperial Oatmeal Stout base of Flaked, but with double the rate of vanilla beans! The interplay of chocolate malt and caramel malts with vanilla creates a complex dessert-y treat (that you don't have to worry about melting in the heat).

DIPA DDH with Citra and Azacca 8.2% ABV Pillowfort is a fluffy cloud of tropical hops. Dry hopped twice with Citra and Azacca for aromatics that remind of us of grapefruit, cantaloupe, and stonefruit. Our house English yeast provides just a hint of vanilla to create a rich treat.

West Coast Pils with Washington and New Zealand Cascade 5.4% ABV Terroir is the contribution of the environment where ingredients are grown. For this one we selected two lots of Cascade hops. The Washington lot was from Brulotte Farms, we described it as "Bright, big grapefruit, lemon." Freestyle Hops grew the New Zealand lot, which creates "Passion fruit, lime, and pine." Together they provide a fun twist to this "single hop" entry in our series of light, crisp, hop-forward Pilsners!

Rice Pilsner 5.0% ABV I'll let you in on a little brewer's secret... we don't add rice to save money (it costs more than barley). We add it to create an extra-crisp, extra-pale, more refreshing Pilsner! Rather than mimicking a traditional American or Japanese "macro" lager, we struck to a more traditional "Sapwood" Pilsner hopping schedule with a dose of Motueka in the whirlpool for both spicy and lime hop notes!

Rye Bock with Caraway Seeds 6.4% ABV We've made the joke before, but people something call beer "liquid bread" and that description has never been more apt. We took everything we love about seeded rye bread and created a unique German dark lager (Bock) infused with the spicy flavors of rye and caraway seeds!

Imperial Stout with Walnuts and Vanilla Beans 10.4% ABV This stout is all about walnuts! We toasted more than 200 lbs of them to add to this toasty-roasty-nutty Imperial Stout. It's less roasty than most of our other stouts to allow the nuts to star. Rounded out with vanilla beans to give it a brownie-batter flavor.

Smoothie Sour Ale with Blueberries, Strawberries, Chocolate Syrup, and Vanilla Beans 5.0% ABV A Sapwood smoothie sour... what a time to be alive! This one is like berries dipped in chocolate ganache! We combined the beer with blueberry and strawberry purees, Madagascar vanilla beans, and Godiva Chocolate Syrup into this jammy, chocolaty, indulgent treat! Share it with someone you love!

Hazy IPA DDH with Strata® and Strata CGX™ 7.1% ABV In previous IPAs we've paired Strata with Citra, Riwaka, Hydra, Mosaic, Lotus... so for this one we decided to pair Strata with itself! Strata brings both citrus/berries while the concentrated CGX pellets bring herbal-dankness. The combination reminds us of Citra-Mosaic, with juicy strawberry and orange on the nose balanced by classic hoppiness on the palate!

Rye DIPA DDH with Nelson, Nelson Cryo, Mosaic Cryo, and Riwaka 8.1% ABV We started off this series of hoppy rye ales more than a year ago. We’ve now reached the most powerful, a DIPA loaded with concentrated Mosaic Cryo from Oregon and Nelson Sauvin and Riwaka from New Zealand. The result is like fresh squeezed hop juice, tropical, fruity white wine, herbal dankness. The hop bitterness and malt sweetness balance with flaked rye providing a lusciously smooth body.

Scottish-Inspired Stout 6.5% ABV Threat Level Midnight is a stout even Goldenface would enjoy! We started with Golden Promise bolstered by two Scottish caramel malts. While Scottish Wee Heavies include a touch of black barley, Cherokee Jack suggested more! The result is notes of coffee and chocolate on the nose with dark fruit and bready malt on the palate. Serve cool, not cold, and have your robot butler pour it into a snifter or thistle!

Hefeweizen 5.2% ABV The words wheat and white share the same route word "kweit" according to food writer Harold McGee. It's not a surprise then that many traditional European wheat beers (e.g., wit and weisse) translate to English as "white." Our hefeweizen combines malted and unmalted wheat to highlight the bready-doughy-fresh aromatics of this grain. Much like the famous (or infamous) all-white paintings, what may seem simple initially becomes enthralling as you look (or taste) closer!

Blackberry Pale Sour Aged in Wine Barrels with Spanish Cedar 6.2% ABV This blend started with two threads aged in well-used white wine barrels. As we were tasting barrels we noticed one had a bright grapefruit-like note from some Spanish cedar spirals in it. We found a more earthy-acidic barrel to balance it. It needed something else though... so we got fresh blackberries from Baugher's Orchard (Westminster, MD) for their beautiful color, and deep jammy flavor!

Dark Sour Ale Aged in Red Wine Barrels with Figs Added In 2008 Mike and his friend Alex Howe began a tradition of homebrewing Dark Funky Saisons each fall. The recipe and results evolving and revolving over a decade. Elliptical Orbit 2020 is our scaled-up spin on the second iteration, with bready dark malts, rye, and Black Mission figs. We aged it in Maryland Chambourcin red wine barrels for 10 months. The result is layered with earthy rye, bright acidity, rich dark fruit, and leathery Brett. The second entry in a renewed tradition. Brewed: 9/18/19 - Bottled: 7/28/20 Alc/Vol: 7.8% - Final pH: 3.35

Dark Sour Ale Aged in Red Wine Barrels with Honeynut Squash and Fall Spices In 2008 Mike and his friend Alex Howe began a tradition of homebrewing Dark Funky Saisons each fall. The recipe and results evolving and revolving over a decade. Elliptical Orbit 2022 is our spin on a fall harvest beer! With the deep flavor of roasted honeynut squash, the earthiness of a mixed-culture fermentation in oak, and just a touch of warming fall spices. This is the fourth entry in a renewed tradition! Brewed: 9/16/21 – Bottled: 10/25/22 Final pH: 3.46 – Cellar Up To: 5 years

Dark Sour Ale Aged in Wine Barrels with Cascara and Coffee 5.8% ABV In 2008 Mike and his friend Alex Howe began a tradition of homebrewing Dark Funky Saisons each fall. The recipe and results evolving and revolving over a decade. Elliptical Orbit 2023 leans into Alex's other favorite beverage, coffee! It was refermented with cascara (the fruit of the coffee tree) and then infused with a small amount of Geisha coffee that Alex roasted just for us! This is the fifth entry in a renewed tradition!

Bière de Coupage Aged in Oak Barrels and Dry Hopped with 586 Lupomax. 6.9% ABV Our friend and blending maestro Alex Lynch from Mieza blendery (Alexandria, VA) joined us for an extended session in our barrel cellar a couple months ago. After tasting a dozen barrels, we settled on a marriage of an old-tart Marylambic aged in a wine barrel and young-hoppy pale sour in a Calvados cask. Finally we imparted the blend with tropical and stone fruit aromatics by dry hopping it with experimental HGC 586 hops.

Sour Ale Aged in Wine and Gin Barrels with Peaches, Nectarines, and Apricots 6.3% ABV Despite the name, this is only the second batch of Gindicators. This blend includes both double-barrel pale sour aged in wine barrels followed by Tom Cat gin barrels and single-barrel McClintock gin-barrel-aged pale sours. After more than a year souring, it spent time on local peaches and nectarines from Toigo Orchards along with apricots. The herbal notes from the barrels play and balance the juicy stone fruit.

Dry Cider with Virginia-grown Hewes, Golden Russet, and York Apples 6.9% ABV Apples are a lot like wine grapes... the best ones to press aren't always the "eating" varieties. Hewes are a small crabapple variety, known for providing great tannic "structure" to the mouthfeel. We paired them with the classic cider-variety Golden Russet (bright acid) and York (big "apple" flavor). Finally we naturally-conditioned it on the lees for high carbonation!

Funky Quad Aged in Rye Whiskey Barrels with Fresh and Dried Plums 10.4% ABV You often hear "plum" as a description for the aromatic combination of dark candi syrup, caramel malt, and age in a Belgian Quad. We aged this batch 18 months in second use Rye Whiskey barrels dosed with Brettanomyces. Then we added both fresh and dried plums. The combination of cherry and leather notes from Brett, intense plum pudding notes from the fruit, and caramel and malt from the beer take everything we enjoy about Quad and intensify and concentrate them!

Pale Sour in Sagamore Spirit Rye Whiskey Finish Vino de Naranja Barrels 6.5% ABV Our friends at Sagamore Spirit (Baltimore, MD) finished a five-year-old Rye Whiskey in Vino de Naranja (orange-infused sherry) barrels for 30 months. We in turn refilled those barrels with golden sour and New Zealand pale ale. This blend showcases unique notes of vanilla and fruit infused from the oak along with acid, pear, and lemon from house culture.

Wild Ale aged in Gin Barrels with Nectarines 6.4% ABV The combination of bright stone fruit and herbal gin-barrel-aging is one of our favorite combinations! We kept the acidity low on the base beer to ensure a bright drinkable balance of juniper notes from the barrel and the honey-floral notes from Jade white nectarines (Twin Springs Fruit Farm in Orrtanna, PA). It's a beer that will help you recall summertime evenings, no matter what the weather is outside!

Kiwi Berry Sour Aged in Barrels Dry Hopped with Wakatu 6.8% ABV This one is a result of a meeting with the minds and microbes of Afterthought Brewing! We tasted through our Cellars with Mike Thorpe, and then added his microbes to the two barrels we selected. Six months later we blended and then refermented them on "Passion Popper" Kiwi Berries from Pennsylvania, and finally dry hopped with New Zealand Wakatu. It's tart, tropical, funky, and delicious!

Pale Sour Ale Aged in Wine Barrels with Raspberries and Merlot Grapes Added 6.6% ABV To create this beer we added particularly raspberry-forward Livermore Valley Merlot grape must to a young red sour and actual raspberries to an older golden sour for additional oakiness. The combination is vibrant in terms of flavor, aroma, even color. We'd suggest drinking it soon if you want to really enjoy the raspberry, or cellaring if you'd prefer the winegrapes to be more prominent.

ABV 10% Aging strong sour ale in barrels is sorcery. Time blurs the divisions between malt, oak, and wild cultures. It forges these elements into a beer that is of these things, but is not them. In this case, we selected Madeira barrels to age a massive sour red for more than a year. The result, aromas of plum and raisin, caramel flavor, with moderate acidity to balance. Dry, and surprisingly smooth for its heft. It is delicious now, but it will only improve with time.

Blend of Roastwine aged in Bourbon Barrels and Stainless Steel with Coffee, Coconut, and Vanilla Beans 11.4% ABV

Blend of Single and Double-Barrel-Aged English Barleywine-style Ale in 10-Year Knob Creek Bourbon Barrels 12.6% ABV

Blend of Muninchwine and Barleywine Aged in Third-Use Oloroso Sherry, Rye Whiskey Barrels with Japanese Mizunara Oak 12.7% ABV

Imperial Stout Aged in Crow Vineyards Cabernet Franc Barrels with Cabernet Sauvignon Grapes 12.8% ABV

10.6% ABV Munichwine Aged in 15 Year 1792 Bourbon Barrels

11.1% abv Imperial Stout Aged in Rye Whisky, Wheated Whiskey, Rum, and Bourbon Barrels with Barleywine Aged in Rye Whiskey Barrels, Munichwine in Rye Whiskey Barrels, and Belgian Quad with Coconut (Raw, Toasted, and Candied), Peanuts, Walnuts, Cacao Nibs, Vanilla Beans, and Maple Syrup

Imperial Stout Aged in BLiS™ Maple Syrup Barrels with Thai Dried Bananas 10.5% ABV

Roastwine Aged in WL Weller Bourbon Barrels with Tonga Vanilla Beans 11.7% ABV

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