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
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
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
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!
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
@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
@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.
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
@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...
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
@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!
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!
@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!