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.

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.

Rye IPA with Blue Spruce Tips 7.4% ABV We spent a beautiful April morning trimming the Christmas trees at Fair Chance Farm (Upperco, MD). The new spring growth of each branch has a pale blue color and vibrant citrusy aroma that only last for a couple weeks. We infused 12 pounds into this Rye IPA along with a blend of some of our favorite hops from New Zealand and the Pacific North West!

Rye DIPA DDH with Nelson, Nelson Cryo, Mosaic Cryo, and Riwaka 8.4% ABV We started off the "Dragon" series of hoppy rye ales more than six years ago. We’ve tweaked the recipe and strength with each turn of the wheel. In this age, it's 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.

Hazy IPA with Orange Zest 8% ABV A handful of fruit varieties pack such appealing aromatics that brewing with them is like cheating. We named our ever-changing series of IPAs “Cheater Fruits” in their honor. We are honest brewers, that’s why we can admit when we cheat! For this second batch, we went with the one that always crushes it, the MVP (Most Valuable Peel), the Florida Natural... Orange! It adds to the brightness without getting in their way of the hops, cutting through the blend of American and Southern Hemisphere varieties!

Pale Ale DDH with Citra® and Simcoe® 6.1% ABV Cloud Palace was the first DIPA we ever canned... think of Cloud Cottage as its little brother! We dry hopped it with equal parts Citra, Citra Cryo®, Simcoe, and Simcoe Cryo® to provide big mango and citrus aromatics just like the original! The result is a balance of tropical juice and resin, with a touch of stone fruit thanks to our house English ale strain.

Belgian-style Quad 10% ABV Belgian quads are malty, boozy, and fruity. For this recipe we combined three traditional malts, dark candi syrup, and a blend of Belgian strains... plus a secret ingredient from England. The result smells like banana pancakes with maple syrup. Intensely malty (bready, caramelized raisin, and a hint of roast), without enough sweetness to support.

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.

Pale Ale with Peach Tea 5.6% ABV This beer was inspired by the feeling of sitting on a front porch swing in summer, sipping peach-flavored ice tea. We leaned into the underlying peach and apricot aromatics of the hops (Vista and Southern Cross) with a delicate addition of peach-flavored tea. The tea itself adds herbal notes helping to balance the fruity aromatics. The finish balances the sweetness of the pale malt, juiciness of the hops, and richness of the tea leaves.

Hazy IPA with Freestyle Tropical Fusion and Cold Pressed Hop Juice 7.2% ABV Tropical Fusion isn't a unique variety, it's a field blend of hops picked from the same "block" in Sunrise Valley in New Zealand. Southern Cross, RIwaka, and Motueka mingle into an intense bouquet of all of the most expressive mixed-citrus (yuzu and grapefruit) and tropical (mango and passion fruit) hop notes. To push it even further, we added Freestyle's Cold Pressed Hop Juice, which applies their SubZero Hop Kief process to fresh undried hops for juicy peach aromatics!

American Wheat Ale with Coriander, Orange Peel, and Chamomile 5.0% ABV For this American Wheat we borrowed from many major wit/weisse/white brewing traditions: wheat malt from Germany, spicing inspired by Belgium (but grown in India), Yeast from England, with just a touch of citrusy American Cascade hops! Just like America, beer is at it's best when it draws from around the world! A portion of sales supports Maryland Immigrant Rights Coalition (MIRC).

British Summer Ale 5.0% ABV Our take on a British Summer Ale! We used our usual house English strain, but rather than load up on intense tropical hops we added just a touch of earthy-floral-herbal Goldings from America and orange-marmalade-tinged East Kent Goldings from England. For grain, we used a blend of two classic English pale ale malts, Golden Promise and Maris Otter to create a slightly biscuity fullness.

Belgian Tripel 8.2% ABV We brewed our Tripel using Belgian Pilsner malt and hopped with 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.

Stout with Blueberry and Almonds 6.8% ABV Joe is fond of German Blueberry Marzipan Vodka Medallion chocolates... so this week he recreated them is Stout-form for the Weekly variant! He infused a keg of Threat Level Midnight (our Scottish Stout) with jammy blueberry juice concentrate and marzipan for this sweet-fruity-nutty-chocolate-y (but not too boozy) beer - shout out to Joe's heartbroken German friend after their loss in the Wold Cup!

Stout with Dried Chile Peppers, Cinnamon, Cacao Nibs, Vanilla Beans and Almonds 6.8% ABV We love the spicy-nutty-sweetness of Molé'd Almendrado... but it's a big beer! This one has the same flavors, without all of the strength! Like the original batch, we infused this oatmeal stout with ancho and guajillo peppers for their dried fruit flavor, plus a little Habanero for heat! The warming-spice of cinnamon enhances the chiles. The finish is creamy drinking-chocolate from cacao nibs and Madagascar vanilla beans with house-toasted almonds adding creaminess and nuttiness.

DIPA with Mango and Terpenes 8.0% ABV We're sponsoring the second-annual Sapwood Showdown Disc Golf tournament, May 31-June 1, 2025 at Patapsco Valley State Park! We decided to rely on our brewer (and resident disc golfer) Joe for a suggestion of what style would go over well with discgolfistas, he went with the "synergistic" combination of mangoes and terpenes on a mango-forward DIPA base. Fruity, dank, and crushable!

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.

Coffee Altbier 5.8% ABV Altbier is often grouped with Kolsch - both are German styles that sit somewhere between ales and lagers in approach. However, alt is darker, maltier, and hoppier! We based this altbier off our friend Alex Howe's homebrew recipe - featuring German malts and hops. Then we infused it with home-roasted coffee!

Rye IPA with Blue Spruce Tips 7.4% ABV We spent a beautiful April morning trimming the Christmas trees at Fair Chance Farm (Upperco, MD). The new spring growth of each branch has a pale blue color and vibrant citrusy aroma that only last for a couple weeks. We infused 12 pounds into this Rye IPA along with a blend of some of our favorite hops from New Zealand and the Pacific North West!

Dark Mild with Orange Zest, Coffee, and Vanilla Added 4.8% ABV We love bright fruity natural process coffees, so we enhanced this coffee bean-infused dark mild with fresh orange zest! A small dose of vanilla bean adds creaminess and perceived sweetness without the need for lactose. An easy drinking coffee beer for the warm weather months!

Triple IPA DDH with Azacca® and Citra® Cryo® 9.2% ABV We scaled up one of our favorite DIPA duos to be stronger, hoppier, and creamier! Not only is this batch of Pillowfort the stronger version we've brewed, but also the hoppiest with the equivalent of nearly 7 lbs/bbl of Citra and Azacca in a two-stage dry hop! Absolutely dripping with orange, melon, and grapefruit aromatics!

West Coast Pilsner 5.7% ABV We love Rings of Light and we love West Coast Pilsner... but what happens when we combine them? We double dry hopped a clean, crisp, crackery Pilsner with Citra and Citra Cryo®! The nose is a pure expression of the orange and melon notes of our favorite American hop, without the competition (or synergy) of our house English strain. The flavor is lighter, drier, and crisper - perfect for chilling out on a hot summer day!

Imperial Stout with Strawberries, Chocolate, and Vanilla 10.6% ABV A pastry stout for the summer! Inspired by the classic Strawberry-Chocolate-Vanilla Neapolitan ice cream combo we added strawberry juice concentrate, vanilla beans, and cacao nibs! The base is a little sweet and sticky... just like eating a couple scoops on a warm summer evening.

Summer Pilsner 5.7% ABV This beach beer is a showcase for Best Heidelberg Pilsner and Crystal hops. Heidelberg is made from a special extra-pale German barley. Creating a crisper, brighter malt flavor. We selected Crystal, an American replacement for Hallertau Mittelfruh, for its brighter citrus notes along with classic herbal-spice!

Sour Ale with Watermelon Puree and Soft Serve Mix Added 6.0% ABV A Sapwood smoothie sour... what a time to be alive! We loaded this batch with watermelon puree, and Watermelon Dole Whip (vegan soft-serve ice cream mix). It's sweet with a creamy texture from all of the fruit and the richness of the soft serve. Each sip is like digging into a bowl of watermelon sorbet!

DIPA DDH with Citra® and Galaxy® 8.2% November 15th, 2018 was discouraging. An icy-mix caused the scheduled food truck to cancel and beer drinkers to stay home. We sat around the tasting room trying to figure out how to let people know our six-week old brewery existed. We discussed hiring someone to twirl a "Beer Here" sign... We've come a long way! As usual we double dry-hopped Snip Snap with Citra and Galaxy, two of our favorites. They work together to create an immense aroma of passionfruit, melon, and citrus on a creamy backdrop overloaded with oats and wheat.

Sour Ale with Lemon Juice and Lemon Zest 5.3% ABV We used more than 1,000 fresh lemons in this 200 gallon batch! We made our own oleo saccharum by macerating the zest with sugar, pulling out the aromatic lemon oils. Then we blended this with a sour beer and fresh lemon juice to make a beer that tastes more like lemonade than most lemonades taste like lemonade!

Rye DIPA DDH with Nelson, Nelson Cryo, Mosaic Cryo, and Riwaka 8.4% ABV We started off the "Dragon" series of hoppy rye ales more than six years ago. We’ve tweaked the recipe and strength with each turn of the wheel. In this age, it's 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.

DIPA with Vanilla Beans Added 8% 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!

Pear Sour Ale Aged in Gin Barrel 6.5% ABV Will Meyers (Brewmaster Emeritus of Cambridge Brewing Co) reached out since he was headed to DC for his birthday... unluckily for his Smithsonian-plans the government shutdown! Instead we got the eductation from his 30 years of sour beer experience. He selected the two McClintock Reserva gin barrels for this blend. Will suggested adding pear, so we sourced fresh pear cider from Scenic View Orchard (Sabillasville, MD) to play off the herbal notes

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!

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.

Gin-Barrel-Aged Grisette with Meyer Lemon and Elderflower Flavor 5.8% ABV This beer was inspired by Gin & Blossoms, a one-off keg Scott created for our 7th Anniversary Party! It started as Grisette brewed with local Maryland Spelt, then we aged it in a Maryland McClintock Distilling Reserva Gin barrel. Then we blended it with an old sour ale along with fresh Meyer Lemon zest and a bright-tropical elderflower. It's spring in a glass!

Amaro-Inspired Sour Ale with Cherries, Wine Grapes, and Botanicals (Wild Cherry Bark, Orris, Sarsaparilla, Heather, Dandelion, Gentian, and Allspice) 5.2% ABV Our homebrew buddy Dan Gudenius is now our home-amaro-buddy. He makes a variety of classic and unique bitter-sweet Italian liquors with barks, roots, herbs, and spices. After tasting them, we infused the same blend into a pale fruited base to add a playful dept of vanilla, flowers, Luxardo cherries, baking spice, and more.

Belgian-style Tripel aged in Laird's Apple Brandy Barrels 11.5 ABV Inspired by Belgium, Normandy, and Spring. We started with Heir to Ruins (our Tripel), then aged it in apple brandy casks. After a year with Brettanomyces, it emerged more vibrant than expected with notes of pineapple, vanilla, and crisp red apples. Still with a touch of sweetness even after all of this time. It shares much in common with our barrel-aged sour beer... other than the sourness.

Cherry Belgian Quad Aged in Rye Whiskey Barrels with Brettanomyces 11.3% ABV Mike brewed his first mixed-fermentation beers at his parents' house in 2006, the summer before he moved to DC to work for the Federal Government. His favorite was a Belgian Quad with cherries, a smack-pack of Brettanomyces, and a few oak cubes. Twenty years later, here's that same recipe at 40X scale! This time aged in two Sagamore Spirit barrels with the same Brett strains! The flavor is more leathery than tart, with notes of chocolate-covered-cherries, and damp oak.

Pale Sour Ale Aged in Wine Barrels with Raspberries and Merlot Grapes 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 wine grapes to be more prominent.

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.

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 Single and Double-Barrel Aged Barleywine and Imperial Stouts in Amburana Barrels, Maple Syrup-Finish Sagamore Spirit Rye Whiskey Barrels, and Willett Bourbon Barrels with Vigilante Coffee 12.3% ABV

Belgian Quadrupel Aged in Caribbean Rum Barrels 11.7% ABV

Spanish Rice - Refried Black Beans

Deep Fried Corn Fitters - Chipotle Crema - Cotija - Chili Powder

*VEGAN *GLUTEN FREE Sautéed Brussel Sprouts - Chimichurri - Pickled Red Onion

Donut Holes coated with Cinnamon and Sugar served with Mexican Chocolate Dipping Sauce Contains Dairy and Gluten

Charred Peppers - Salsa Macha - Pepitas

House Hop Seasoned Seared Plantains

Beer Cheese - Beans - Escabeche - Cilantro - Pico - Chipotle Crema - Guac

Beer Cheese - Beans - Escabeche - Cilantro - Pico - Chipotle Crema - Guac

*GLUTEN FREE

Chips and 3 Dips

with side of Beer Cheese

(3) Elote Fritters - Plantains - Shishitos - Chips - Choice of Salsa - House Beer Cheese

Four Torilla-Cheese Side of Pico-Lettuce-Sour Cream-Chips-Choice of Salsa

add housemade soyrizo +$2 peppers - onions - beans - chimichurri

Seared Steak - Peppers - Onions - Chimichurri - Queso Fresco

grilled chicken - bacon bits - mixed cheese - ranch

Ham - carnitas - swiss cheese - mustard Aioli - pickles

CHICKEN $21 * Steak $26 * Shrimp $24 surf n turf $30 * veggies*vg $20 Peppers - onions - rice - beans - tortillas

**available after 2pm** Half Chicken covered in house mole sauce - Queso fresco - rice - Beans

Mexican pork stew with ramen noodles - cabbage - radish - cilantro - lime

Mixed Greens - Beans - Roasted Corn - Pepitas - Avocado - Cherry Tomato - Jalepeno Lime Vinaigrette Dressing

Marinated Rockfish - rice - avocado crema - seasonal veggies - salsa macha

For Pickup Order Only

For Pickup Order Only

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For Pickup Order Only

For Pickup Order Only

For Pickup Order Only

For Pickup Order Only

For Pickup Order Only

For Pickup Order Only

For Pickup Order Only

For Pickup Order Only

For Pickup Order Only

For Pickup Order Only

For Pickup Order Only

For Pickup Order Only

For Pickup Order Only