Michael Tonsmeire

The Mad Fermentationist, beer blogger. Co-founder @SapwoodCellars. Author of American Sour Beers: Innovative Techniques for Mixed Fermentation.

[Michael Tonsmeire @MadFermentation]

Fresh @brewingnetwork's Brew Strong interview! Planed to talk mixed-ferm... we started there, but over nearly three hours we touched on tank push outs to minimize oxygen exposure on hazies, chelating metals with pomegranate extract, Madeira, stout pH etc. https://t.co/ODkOPHRjmF

[Michael Tonsmeire @MadFermentation]

Recently did an interview for Canvas Rebel Magazine. We covered the @SapwoodCellars journey over the last seven years, from recipe development, through the pandemic to our recent kitchen addition! https://t.co/YD9RHobEru

[Michael Tonsmeire @MadFermentation]

Even almost seven years in we're continuing to tweak our dry hopping process... sat down with @beersmith to talk about it (with a more in-depth @BrewYourOwn article coming soon): https://t.co/L2KaZq9DMN

[Michael Tonsmeire @MadFermentation]

@DavidJesudason Not my print, but certainly my design!

[Sapwood Cellars Brewery @SapwoodCellars]

Newest version of our brewery connections poster (prints available next week)! Added six new (and upcoming) Maryland breweries: Berlin Beer, Gillfast, Brewery and the Beast, Vanish, Old Barn, and Hub City! Best of luck to all of them! Closed today, open as usual tomorrow!

[Michael Tonsmeire @MadFermentation]

@JasonUMD @SapwoodCellars @LocalRelic I have not, but sounds great! Will have to check them out next time I visit my brother in law there!

[Michael Tonsmeire @MadFermentation]

It's been six years since I brewed at home, but despite employees and 1,500 bbl/year we run
@SapwoodCellars like a big homebrewery rather than a small craft brewery. Post about embracing inefficiency (and quality/variety over quantity): https://t.co/zudAGjctYv

[Michael Tonsmeire @MadFermentation]

@ALthekow @SapwoodCellars Our only distribution outside of Maryland is direct shipping through @tavour: https://t.co/XojWrb9BWM Although we are sending a few cases to the @TBBCo Badass Beer Fest in Tampa 11/9: https://t.co/WWBVb0J0hy

[Michael Tonsmeire @MadFermentation]

getting ready for a Club Shipment of @SapwoodCellars mixed-ferm beers!
Stained (Merlot+Raspberry), Honeymoon SZN (Phantasm+Muscadine), Neologism (Gin+Cryo), Opulence (Cherry Brandy+Cherry), Gindicators (Gin+Stone Fruit), Flemish Gothic (3-year Red Blend): https://t.co/XojWrb9BWM

[Michael Tonsmeire @MadFermentation]

@BeerGuysRadio Great idea I probably should have thought of... We did something similar from the other direction, aged a Stout in a Coffee Amaro barrel from Baltimore Spirit. Theirs has a really nice anise note along with the coffee.

[Michael Tonsmeire @MadFermentation]

@essmithSD It's made me a much more cautious brewery owner.

[Michael Tonsmeire @MadFermentation]

Feels way too recent for the grand opening to have been 2013. Always loved stopping back in when I was in San Diego to to see what they were up to.

https://t.co/du9o7q14PS

[Michael Tonsmeire @MadFermentation]

@niceguybille That was always my favorite of the "core" beers we developed! So much flavor for a restrained ABV and balanced drinkability. Still funny to me that we were worried about opening with a classic IPA since there were already so many available...

[Michael Tonsmeire @MadFermentation]

@eugegim Haven't used them yet. Lots of extract out there, some good, some bad, some reasonably priced, some exorbitant!

[Michael Tonsmeire @MadFermentation]

New Post: I don't drink many cocktails... they are just often too sweet or boozy for me. So I invented four cocktails inspired by some of my favorite beer styles: Hazy IPA, Rye Barrel Barleywine, Flemish Red, and Coffee Stout. Recipes and tasting notes: https://t.co/JFLEvcgEP7

[Michael Tonsmeire @MadFermentation]

@eugegim We've been pretty happy with it, have used them a few times (Prismatic Clouds TIPA with Gelato terpenes is on now). Have some of their Simcoe for the DIPA in tank now too!

[Michael Tonsmeire @MadFermentation]

Brazil Chamissonis vanilla bean... crazy. Getting prepped for our annual bourbon barrel-aged vanilla showcase stout (Vanilla Threads). Used Tonga the first year, Cook Islands last year, a pound of these this year!

[Michael Tonsmeire @MadFermentation]

@benbirdsall @tavour @SapwoodCellars Likely part of it, inhibits lactic acid bacteria. But I think something is going on with the hop aromatics too.

[Michael Tonsmeire @MadFermentation]

@benbirdsall @tavour @SapwoodCellars One of my favorites, hops have definitely mellowed in the bottle. None of our beers get as Bretty as the hoppier ones... still can't figure out why!