Sapwood Cellars Brewery

Belgian Single 5.0% ABV While Belgian Dubbels, Tripels, and Quads get most of the excitement, the humble Belgian Single (Patersbier) is often ignored. It's pale, light, bright, and a little bit hoppy. We brewed ours with with Belgian Pilsner malt and Grungeist hops, for a clean base and slight tropical fruitiness to compliment the banana and bubblegum from the Belgian ale fermentation.

Oatmeal Porter 6.1% ABV We created a porter with all of the with toasty, bready, and cocoa notes of the English originals... but suped-up to a modern American flavor intensity and body. To do that we used English malts including Maris Otter, Amber, Brown, and Chocolate along with a hearty addition of oats. It's the sort of beer we reach for when the weather turns cold!

Pale Ale with Coconut and Vanilla Beans 5.7% ABV When we opened we weren't expecting to have budget line-items for vanilla and coconut... but we do now! This one started as Snip Snap Session, then we added flaked raw coconut and vanilla beans! Coconut adds rich-creaminess to the vanilla beans' marshmallow-clouds all layered on citrusy and tropical hop aromatics.

Hazy IPA DDH with Citra® and Citra Cryo® 7.1% ABV Name a more iconic duo than Citra and IPA.. I'll wait. We brewed this new hazy IPA with Citra in the kettle, Citra in the dry hop, and double-concentrated Citra Cryo for a second dry hop. The result is luscious melon, citrus, and vanilla aromatics. Sort of like Rings of Light, but 50% more everything!

Hazy IPA DDH with Krush® and Simcoe® Cryo® 6.8% ABV Krush is one of those hops that can almost taste "artificial." It's so tropical that it can smell like there is fruit flavoring in there. We added Simcoe Cryo as a foil, providing a balancing pine-sap aroma and mango-complexity. It's all built on a base of barely, wheat, and oats for a creamy backdrop for the hops to show off!

DIPA with Mosaic® Pellets, Mosaic Cryo®, Mosaic YCH 701 (Oil-Enriched Extract), Mosaic DynaBoost™ (Super-Critical CO2 Extract) 8.2% ABV We brewed this one with just about every Mosaic product from Yakima Chief to express the depth and intensity of one of our favorite varieties! In addition to the usual pellets and Cryo, Dynaboost (supercritical CO2-extracted liquid added to the whirlpool), and 701 (steam-extracted liquid added right before canning)! It's the most intense expression of Mosaic we've ever created!

Belgian-style Tripel with Motueka 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 Motueka dry-hopping is a dry, fruity, Belgian ale. The aromatics harmonize - tropical lime from the hops, orchard fruit from the Belgian strains, and crackery from the Pilsner malt.

Czech Amber Lager 5.4% ABV We brewed this Amber-hued lager with all Czech floor-malted Pilsner and Caramel malt from Raven and Czech Saaz hops. While we couldn't import the super-soft water from Pilsen we did the next best thing, Reverse Osmosis! The resulting low-mineral water creates a crisp base that lets the hop flavor shine without accentuating the hop bitterness. The result is a malty lager that balances grassy, toffee, and herbal notes.

West Coast Pilsner with Simcoe® Cryo® and Vista 5.7% ABV For this dry hopped Pilsner, we blended two American hops. Vista (an "public" USDA variety) brings snappy lime notes along with fresh herbal tones. Simcoe is bold and tropical, with a balancing piney hop aroma. Underneath is a clean crisp lager brewed with German Pilsner malt.

Imperial Stout with Walnuts and Vanilla Beans 11.1% 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.

White IPA with Coriander, Orange Peel and Galaxy Hops 5.0% ABV We took our Belgian Blonde, Cuttings, and dry Hopped with Galaxy and finished it with orange peel and coriander to turn it from a Belgian Blonde to a White IPA! The result is refreshing, hoppy and beautifully balanced with spice and brightness!

Winter Pilsner Hopped with Tettnang and Lórien® 5.7% ABV This ski beer is a showcase for Weyermann Extra Pale Pilsner malt and American-grown hops. The malt is made from a special extra-pale German barley. Creating a crisper, brighter malt flavor. We selected Lórien, for its bright lemony aroma and American-grown Tettnang for its vibrant citrus aroma compared to the traditional German-grown hops.

Sour Ale with Blueberry Puree and Maple Syrup 6.0% ABV A Sapwood smoothie sour... what a time to be alive! We loaded this batch with blueberry puree, and real maple syrup! The result tastes like a stack of blueberry pancakes... if you could drink them! It's sweet with a thick texture from all of the berries with a rich-woodsy finish from the maple syrup!

Sour Ale with Raspberry, Marionberry, Blueberry, Strawberry, Cherry and Dole Whip 6.0% ABV A Sapwood smoothie sour... what a time to be alive! We loaded this batch with all of the berries we could get our hands on! It's berry sweet, berry tart, and berry jammy. It's a Smüzí with acidity from the marionberry and raspberry, providing rich winter flavors balancing out the sweetness of cherry, blueberry, and strawberry. Roll the can before opening to ensure an even texture in the glass!

Sour Ale with Blackberry Puree, Lemon Zest, and Brown Sugar 6.0% ABV A Sapwood smoothie sour... what a time to be alive! Inspired by blackberry compote, we loaded this batch with jammy blackberry puree, and bright lemon zest! Then we mixed in brown sugar to bring sweetness and warming richness! It's sweet with a thick texture from all of the fruit. Roll the can before opening to ensure an even texture in the glass!

Smoothie Sour with Tangerine Puree, Vanilla Beans, and Soft Serve Mix Added 6.0% ABV A Sapwood smoothie sour... what a time to be alive! We loaded this batch with tangerine puree, and Dole Whip Orange Soft Serve Mix (vegan). It's sweet with a thick texture from all of the fruit and the richness of the soft serve. Each sip is like digging into a bowl of orange gelato! Roll the can before opening to ensure an even texture in the glass!

Pale Ale Variant with Grapefruit and Spanish Cedar. 6.0% ABV The fourth in our "Spiral" series of beers that combine the intensity of hops with Spanish Cedar wood spirals! Spanish cedar is most famously used in the construction of humidors. Here it provides lively sandalwood and white grapefruit (bolstered by actual fresh grapefruit zest). To compete with those intense aromatics, the base beer is loaded with some of our favorite New Zealand and Pacific Northwest varieties to balance the grapefruit with tropical and stone fruit aromatics!

DIPA Triple Dry Hopped with Sabro® Cryo® 7.6% ABV Our triple-dry-hopped variants have a different "quality" to the hop expression thanks to a final dry hopping in the keg... we couldn't add hops to the can, so we did the next best thing: a final infusion of hops in our infusion tank just 24 hours prior to canning! The result is one of the rawest, freshest, and most intense hop expressions we've ever tasted! This iteration highlights the tropical-richness of Sabro!

Oatmeal Stout Aged in McClintock Rye Whiskey Barrels with Vanilla Beans 6.9% We took our annual vanilla bean barrel-aged imperial stout and cut it down to size! The base stout is half the alcohol strength of Vanilla Threads, the 30 gallon McClintock Rye Whiskey barrels were half the size of standard spirit barrels, and we cut the amount of vanilla in half... wait a second, the recipe says we doubled it from two pounds to four pounds of Madagascar vanilla! All the richness, creaminess, and complexity of a big stout in a more drinkable package!

DIPA with Vanilla Beans Added 8.0% ABV We first created Vanillafort two years ago as a 10 gallon variant; that single keg of vanilla-bean-infused Pillowfort has finally lead to its first canning run! Talk about rich, dry hopped with over 4-lbs of Citra® and Azacca® plus 30 Madagascar vanilla beans per barrel. The combination of citrus and melon from the hops and creamy vanilla makes for a decedent dessert-like DIPA!

For Pickup Order Only

Dark Sour Ale Aged in Wine Barrels with Roasted Quince and Ceylon Cinnamon 6.1% 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 2025 is our spin on their homebrew batch from 2012. We roasted 60 pounds of quince (a floral cousin to the apple) then infused the beer with Ceylon cinnamon. This "true" cinnamon provides a light citrusy-floral aroma compared to the intensity of cassia cinnamon.

Three-Year-Blend of Barrel-Aged Pale Sour Ales 6.2% ABV Each year a tree creates a new layer of sapwood under its bark, a growth ring, recording the tree's life. So too we add new oak barrels to our sour program each year, slowly expanding. This blend is a cross-section, with barrels selected from those we filled in 2022-2024. The younger barrels provide stone fruit and mineral vibrancy while the older ones bring oaky depth and earthiness.

Older Nails – Barrel-Aged Strong Sour 12.2% ABV In April 2020 we emptied two bourbon barrels of their resident Imperial Stouts and refilled them with a peculiar base beer inspired by English Stock Ale and Belgian Oud Bruin. The residual stout adds subtle roast to the aromas of fig from the malt, leather from the house culture, and vanilla from the oak. We suggest serving at 50-60°F from a snifter, to accentuate the balance of mild acidity, caramel sweetness, and red fruitiness.

Barrel Aged Stout Sour Blend 9.6% ABV When blending, we identify barrels that are delicious, but that don’t fit with the rest of a blend. When we compile enough of these we sit down to blend, talk, and try to put order to the chaos. This re-blending of #2 includes a sour red ale aged in Calvados a barrel for 8 months, an Imperial stout aged in a bourbon barrel for 12 months, and a strong sour red that spent 42 months in a wine barrel. The sweetness from the stout balances the assertive acidity from the reds. Roast and red fruit mingle into a... sour stout or is it a Flanders black?

Peach and Honey Pale Sour Aged in Wine Barrels Collab with Troegs 8.1% ABV John Trogner stopped by our cellar to taste barrels and talk brewing. Together we selected two hoppier beers in Chardonnay barrels, and a more acidic one in PX Sherry. From there we added Pennsylvania wildflower honey from Kara Jo Bee Farm, and Maryland white peaches from Baugher's Orchard! Together they crafted this tart, oaky, herbal, and fruity sour ale!

Double-Barrel-Aged Vin de Cereale with Barbera Wine Grapes 11.2% ABV We added 500 pounds of Crow Vineyards Barbera red wine grapes to 100 gallons of strong, sour red ale. The fruit imbued a deep vinous aroma, complimenting the jammy character created during the beer's year in red wine barrels. Then we returned it to wine barrels for another ten months. The acidity is snappy, providing balance to the malt without disrupting drinkability. The grapes intensify the red color of the base beer into a vivid red. The result is a libation suitable for a monarch to sip from a crystal goblet after a hard day of ruling.

Peacharine Dry Hopped Bière de Coupage 4.8% ABV In 2004, when there weren't many sour beers in America, Ron Jeffries opened a brewery in Michigan to brew them exclusively. Over the years his beers were a guiding light, he was a source of inspiration, and his bottles were a source of microbes, while we were filling barrels in our basements. We blended a young farmhouse ale, with an older barrel-aged sour, then dry hopped it with New Zealand Peacharine for a bright stone fruit aroma!

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.

Hard Vanilla and Mint St. Paddy's treat!