Podcasts about sapwood cellars

Michael Tonsmeire from Sapwood Cellars joins me to discuss dry hop techniques and new dry hop products for beer making. You can find show notes and additional episodes on my blog at https://beersmith.com/blog

Michael Tonsmeire from Sapwood Cellars joins me to discuss dry hop techniques and new dry hop products for beer making. You can find show notes and additional episodes on my blog at https://beersmith.com/blog

At the recent Brewer's Retreat at Dogfish Head (https://www.dogfish.com) in Milton, Delaware, Steve Parker of Fidens (https://www.fidensbrewing.com) (Albany, New York), Scott Janish of Sapwood Cellars (https://sapwoodcellars.com) (Columbia, Maryland), and Kelsey McNair of North Park (https://www.northparkbeerco.com) (San Diego) answer questions about brewing hazy or New England–style IPA. In this episode, they discuss: points of difference in West and East Coast hazy iterations balancing high finishing gravities with additional bitterness from the dry hop eliminating malt complexity and maximizing light color promoting biotransformation through whirlpool hops rather than active-fermentation dry hopping maximizing extraction in dry hopping using novel products to remove oxidative metals in hazy IPA optimizing polyphenols necessary for haze while minimizing “hop burn” pushing hop saturation with flowable hop products And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): At G&D Chillers they always strive to Build Great Chillers. Partner with them as you Build Great Beer. Choose G&D Chillers on your next Expansion or Brewery start up and receive 1 free year of Remote control and Monitoring of your new G&D Chiller! ProBrew (https://www.probrew.com) “ProBrew is excited to now offer 2-4 week lead times on all in-stock ProFill Rotary Can Filler and Seamers. This special lead time is only while supplies last, so send us an email at contactus@probrew.com or call us at 262-278-4945. ProBrew, Brew YOUR Beer.” Old Orchard (https://www.oldorchard.com/brewer): Berry Blend, Blood Orange, Lemonade, and Tart Cherry are the latest additions to our lineup of flavored craft juice concentrate blends. To learn more and request your free samples, head over to oldorchard.com/brewer (https://www.oldorchard.com/brewer) Omega Yeast (https://omegayeast.com): Experience distinct transparency and juiciness with Omega Yeast's DayBreak-V. We've genetically eliminated haze in the popular British-V strain, allowing you to preserve the fruit-boosting prowess while achieving crystal clarity. Learn more at info@omegayeast.com. Five Star Chemical (https://fivestarchemicals.com) Our cleaning solutions are specifically formulated to meet the unique needs of breweries, ensuring that your equipment stays clean and free of harmful bacteria and contaminants. From cleaning fermenters to kegs, we have a solution for every step of the brewing process. RSS Maclin (https://RSSMACLIN.com) provides the training and resources breweries of all sizes need to ensure the exceptional quality of your product remains the same from beginning to end. For more information, visit RSSMACLIN.com or email Service@rssmaclin.com Indie Hops (https://indiehops.com) breeds new hop varieties to help brewers captivate beer lovers. Brewers worldwide trust Indie's unique varieties — Strata, Lórien, Luminosa, Meridian and Audacia — to modernize, brighten and diversify their beer lineup. Visit indiehops.com/podcast to discover what's new in hop flavors. Berkeley Yeast (https://berkeleyyeast.com). Superbloom strains make classic hops flavor; Fresh strains keep diacetyl low even with large hop additions; Tropics strains make a tropical bouquet reminiscent of the finest southern hemisphere hops. Mention this podcast for 20% off your first order. FOBAB (https:fobab.com). Sample more than 350 one-of-a-kind barrel-aged beer, cider, mead and perry from 13 style categories and cheer on your favorite breweries as they compete for top honors in the nationally recognized competition. It's all happening at the Festival of Wood & Barrel-Aged Beer in Chicago November 22nd and 23rd. Get your tickets now at fobab.com.

We're welcoming in Michael Tonsmeire, author, mad fermentationist, and co-founder of Sapwood Cellars in Maryland. We're diving into the operational complexities of managing beer releases and brewing up bubbly gems. Michael's background lends him the skills of breaking down every detail and documenting them for constant improvement across all facets of the brewery. Sapwood's commitment to empowering its team and fostering a culture of experimentation is paramount. We hit on the brewery's diverse beer options, the use of local ingredients, and the unique appeal of their beers to the local community. We also discussed the challenges and benefits of outsourcing canning, as well as the significance of the barrel program in filling production gaps and maintaining a premium product. Michael emphasized the importance of specialization, particularly in the context of the Tasting Room's focus. He discussed the brewery's meticulous approach to preventing oxygen exposure and ensuring healthy fermentation, as well as the impact of minor recipe tweaks on beer quality. Additionally, he emphasized the value of sensory collaborations and the dynamic nature of learning through collaborative brewing. Dive in and enjoy! Visit Michael & crew at sapwoodcellars.com/ and on IG: @sapwoodcellars #beermightythings #sapwoodcellars

Carlin and Rebecca visited Sapwood Cellars again recently and decide there are two beers they need to share on the podcast.

Mike Tonsmeire, the Mad Fermentationist and co-founder of Sapwood Cellars, shares three hoppy sours and tips on working with hops, barrels, and blending.

Michael Tonsmeire from Sapwood Cellars joins me this week to talk about very high gravity barrel aged stouts. You can find show notes and additional episodes on my blog here.

Michael Tonsmeire from Sapwood Cellars joins me this week to talk about very high gravity barrel aged stouts. You can find show notes and additional episodes on my blog here.

After picking up some beers from their favorite Maryland brewery, Carlin and Rebecca sit down to taste and talk about two of them.

After picking up some beers from their favorite Maryland brewery, Carlin and Rebecca sit down to taste and talk about two of them.

Buy the Atlanta Braves and Led Zeppelin; And Special Guest Nanami, Translator in Japan, talks Death Metal and Trevor Bauer Drink: Ruby Throne (Sour Red Ale) from Sapwood Cellars in Columbia, Maryland Nanami Instagram: nanami_interprets Nanami Twitter: @reitranslator Last Call Baseball Instagram: Last Call Baseball Last Call Baseball Twitter: LastCall4040 Intro and Outro music: DeCarlo

Scott Janish from Sapwood Cellars and Simon Carlsen from CHR Hansen join me this week to discuss using innovative yeasts to create low alcohol and non-alcoholic beers. You can view show notes and additional episodes on my blog here.

Scott Janish from Sapwood Cellars and Simon Carlsen from CHR Hansen join me this week to discuss using innovative yeasts to create low alcohol and non-alcoholic beers. You can view show notes and additional episodes on my blog here

This week we talk to Mike Tonsmeire from Sapwood Cellars. We talked about how things have been at the brewery and about the state of the craft beer industry. Mike was also kind enough to help Chris finally understand Phantasm and thiols.Subscribe to our YouTube ChannelFollow Chris on Instagram Like us on Facebook! Presented by Roasthouse Pub, Idiom Brewing Co.And supported by Havoc Brew Supply, McClintock Distilling and the Brewers Association of Maryland

Michael Tonsmeire from Sapwood Cellars joins us this week to discuss some of his recent innovative lager recipes. You can find show notes and additional episodes on my blog here.

Michael Tonsmeire from Sapwood Cellars joins us this week to discuss some of his recent innovative lager recipes. You can find show notes and additional episodes on my blog here.

In this year-end episode, we look back at the past year of podcasts, and count down your favorites, with excerpts that include: Sapwood Cellars on dry hopping technique, lowering temperature for dry hopping, using an aggressive rousing regimen, and the masking effect of other dry hop flavors on thiols Sam Tierney of the Firestone Walker Propagator and Bob Kunz of Highland Park on selecting malt for West coast pils Raf Souvereyns of Bokke discussing the challenges that new blenders face, as well as his research on the toxicity off apricot and peach stones (both sources of the chemical that gives almond its flavor, Benzaldehyde) Jean Van Roy of Cantillon on brewing with aged hops Barrett Tillman of Blackman Brewing on his career-defining DUI and changing gears for healthier living as a brewer Kyle Harrop of Horus Aged Ales on technique for getting the best results with coffee Zach Frasher of Slice on selecting different pilsner base malts depending on the hop focus of a specific beer Eric Toft of Schönramer on selecting and defining noble hops Kelsey McNair of North Park on using hazy IPA techniques to make better west coast IPA (as well as dry hopping with Incognito) And Ben Smith of Surly on building a malt bill for thiol-forward IPA, thinking about bitterness beyond IBU, and reducing dry hopping with thiolized yeasts This episode is brought to you by: Accubrew (https://accubrew.io): AccuBrew is an analytical tool designed to collect and compare the information brewers need to produce consistent results and continuously improve the process of fermentation. AccuBrew is more than a progress bar and early warning system. It is an ever evolving piece of technology tailored to you and your process. Save time and turn tanks faster. Monitor and compare batch progress in real-time. Enter notes, set custom reminders and temperature alerts. And detect process issues before a batch is ruined. Quality, consistency, and confidence. That is what AccuBrew delivers! Visit accubrew.io (https://accubrew.io) today, for a no obligation 90 day trial! BSG (https://bsgcraftbrewing.com) Looking for a way to save on freight, reduce waste, all while improving beer quality? Then change your brewing game with TNS Hop Oils. Visit BSGCraftbrewing.com (https://bsgcraftbrewing.com) to learn how TNS Hop Oils can make your beer (and your margins) better. Clarion (https://ad.doubleclick.net/ddm/trackclk/N510001.2032703CRAFTBEERANDBREWI/B28313912.342967708;dctrkaid=537328070;dctrkcid=177806075;dclat=;dcrdid=;tagforchilddirectedtreatment=;tfua=;ltd=). Balancing barley and hops is your expertise. Food-grade lubricants is ours. Clarion Food Grade Lubricants meet stringent standards of purity and performance for food and beverage processing, food packaging, cosmetic and pharmaceutical applications. All Clarion Lubricants are backed by the Clarion warranty, and we work with you to create an efficient lubrication program that helps protect your operation. To learn more, visit ClarionLubricants.com/foodgrade (https://ad.doubleclick.net/ddm/trackclk/N510001.2032703CRAFTBEERANDBREWI/B28313912.342967708;dc_trk_aid=537328070;dc_trk_cid=177806075;dc_lat=;dc_rdid=;tag_for_child_directed_treatment=;tfua=;ltd=). Clarion Lubricants. The expert that experts trust.

What do you get when Michael Tonsmiere, aka The Mad Fermentationist, and author of the book American Sour Beers joins forces with Scott Janish, author of The New IPA, to start a brewery in a Maryland suburb somewhere between Baltimore and Washington DC? Pretty much what you'd expect—a brewery that tends to focus on creative expressions in the pale ale and IPA space, as well as progressive approaches to wood-aged wild, funky, and sour beers. But Sapwood Cellars (https://sapwoodcellars.com) has done much more than just meet expectations over their first four years of existence—they've also honed approaches to both of these focuses, while creatively blending the two with smart mash-ups in the liminal space between them. In this episode, the founders of Sapwood discuss: the evolutionary “royal rumble” process behind their wild and sour beer program building intensity of flavor and points of difference for more broad experiences controlling acidity through processes like co-pitching sacch when adding fruit, dry-hopping finished sour beer multi-step fermentations with wine yeasts employing more potent hops to hold flavor at lower pH levels avoiding oxidized hop flavors in sour beer through careful barrel preparation aggressive rousing despite cold dry hop temperatures in hoppy beers using hops with high survivables on the hot side maximizing thiols with new yeasts finding synergies in hops that produce more than just “generic” tropical flavors the problem with Galaxy hops And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): For nearly 30 years, G&D Chillers has set the mark for quality equipment you can rely on. Contact the total glycol system design experts today at gdchillers.com (https://gdchillers.com) Probrew (https://www.probrew.com) ProBrew has the equipment, systems and technology to take your brewery to the next level. Check out www.probrew.com (https://www.probrew.com) for info on patented ProCarb inline carbonation technology, ProFill rotary filling & seaming can fillers, the Alchemator inline alcohol separation system, 7 – 50bbl Brewhouses and more! Old Orchard (https://www.oldorchard.com/brewer): Think outside the purée box and let your brand stand out with Old Orchard's craft concentrate blends. To join the core of Old Orchard's brewing community, learn more at oldorchard.com/brewer (https://www.oldorchard.com/brewer) American Canning (https://americancanning.com): American Canning provides packaging supplies at competitive prices in order quantities catered to craft. For a smooth packaging experience, also consider their ultra-compact, single operator canning machines. Learn more about their ecosystem of solutions at americancanning.com (https://americancanning.com). ABS Commercial (https://abs-commercial.com): ABS Commercial is a full-service brewery outfitter, proud to offer brewhouses, tanks, and small parts to brewers across the country. Contact one of their brewery consultants today at sales@abs-commercial.com to discuss your brewery project. Perfect Puree (https://perfectpuree.com/beer): Craft the perfect pour with superior fruit from The Perfect Purée. But don't just take our word for it, experience flavor first-hand by curating your own complimentary sample box at perfectpuree.com/beer (https://perfectpuree.com/beer). Samples are complimentary for brewing professionals only.

Mike Tonsmeire, the Mad Fermentationist and co-founder of Sapwood Cellars, talks about his hopping strategies in modern hoppy beers.

Homebrewer-gone-pro and author of The New IPA, Scott Janish, joins Cade in the lab this week to discuss what exactly contributes to the haze in Hazy IPA. The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Read More | Scott Janish's blog Sapwood Cellars

Carlin and Rebecca taste two beers pulled from their cellar. One is a stout less than a year old and the other a fruited sour with a few years on it.

Carlin and Rebecca taste two beers pulled from their cellar. One is a stout less than a year old and the other a fruited sour with a few years on it.

The beer cellar is starting to run low, but Carlin and Rebecca grab a few more to evaluate for the podcast. As with other cellar dive episodes, lessons are learned pertaining to how long beers should be aged.

The beer cellar is starting to run low, but Carlin and Rebecca grab a few more to evaluate for the podcast. As with other cellar dive episodes, lessons are learned pertaining to how long beers should be aged.

Scott Janish, author of The New IPA and co-founder of Sapwood Cellars, talks about his experiments adding hop oils to beer post-fermentation.

We are once again graced with the virtual presence of the Biotransformation Bad Boy himself, a man that is maintains Neymar-like celebrity status in Brazil, and co-owner of Maryland's Sapwood Cellars: Scott Janish!We get into the rationale behind one recent and one upcoming collaboration between Sapwood and Bissell; get teeth-deep into terpene's cooler, stronger, and *maybe* way cooler big brother - Thiols; and talk far more about Genetically Modified yeast than we ever thought we would on this podcast. In short, everything you'd hope for from another conversation with the Brewing Science Blog Lord. 

Considered one of the best breweries in Maryland, and a podcast favorite, Carlin and Rebecca dive into the origins and innovative nature of this brewery. And, of course, four tasty beers are evaluated.

Considered one of the best breweries in Maryland, and a podcast favorite, Carlin and Rebecca dive into the origins and innovative nature of this brewery. And, of course, four tasty beers are evaluated.

Scott Janish, author of The New IPA and co-founder of Sapwood Cellars, talks about new genetically-engineered yeast strains designed to unlock more hop flavor and aroma in beers.

Episode 323 - Michael Tonsmiere, Sapwood Cellars Happy Monday, Thieves! We're talking about clean beer and wild beer with the man who wrote the book on American sours. Michael Tonsmiere took some time away from the brewhouse and his writing desk to talk with us about what is inspiring his brewing and what has changed since he released "American Sour Beers: Innovative Techniques for Mixed Fermentation."Tonsmiere shares what it is like working at Sapwood Cellars, the brewery he co-founded in Columbia, Maryland and where he looks for creativity and tries to educate drinkers on flavors and terminology. As they are fond of saying at the brewery: "Beer should be a pleasure to savor, not a challenge to conquer!" Tune in and let us know what you think!***As always, you can email your questions, complaints, whimpers, or whines to us at stealthisbeerpodcast@gmail.com. We read everything we get and we'll try to respond as quickly as we can. If not online, then on air. And THANKS! You can subscribe to STB on iTunes and PLEASE LEAVE US A REVIEW!!! Co-hosts: Augie Carton & John Holl Producer: Justin Kennedy Engineer: Brian Casse Music: "Abstract Concepts - What Up in the Streets" by Black Ant.

El pasado Martes 8 de Junio fue nuestro LIVE llamado: Having A Beer With Scott Janish. Tuvimos de invitado nada mas y nada menos que el escritor del libro; The New IPA (La Nueva IPA) el gran Scott Janish @scottjanishdotcom ademas de eso es el co-fundador de la cervecería Sapwood Cellars @sapwoodcellars . Este es LIVE que no te puedes perder así que agarra tu cerveza favorita y escuchalo/miralo, Salud & Pesetas!!! Last Tuesday June 8th was our LIVE call: Having A Beer With Scott Janish. We had as a guest nothing more and nothing less than the writer of the book; The New IPA (The New IPA) the great Scott Janish @scottjanishdotcom in addition to that is the co-founder of the brewery Sapwood Cellars @sapwoodcellars. This is LIVE that you cannot miss so grab your favorite beer and listen / watch it, Salud & Pesetas!!! ***SOLO SE PUEDE VER y ESCUCHAR COMPLETO POR: Facebook: https://fb.watch/5-VvHgSb-d/, YouTube: https://youtu.be/l3fXgQf2nl0 & Spotify: https://open.spotify.com/show/31oBQdnPGKFBnc5w4aLzbs?si=PmcrANOzQp6K_Zf2ueoyKA , PUEDEN PRESIONAR EL ENLACE EN EL BIO*** AQUI PUEDES CONSEGUIR LAS T-SHIRTS OFICIALES DE BREAKING NEWS BEER & COFFEE: https://teespring.com/stores/breaking-news-beer-coffee AQUI PUEDES CONSEGUIR T-SHIRTS DE CERVEZAS: https://teespring.com/stores/cbhbapparel & https://teespring.com/stores/ale-foundry-beer-projects #beer #beerstagram #craftbeer #cerveza #cervezaartesanal #puertorico #saludypesetas #breakingnewsbeerandcoffee #bnbc #beerstagram #beerpodcast #podcast #live #livepodcast

Sapwood Cellars Brewery in Columbia, Maryland recently explored different strains of brettanomyces. Done with the same base beer and released in a six-pack, Carlin and Rebecca crack them all open to see just how different they are.

Sapwood Cellars Brewery in Columbia, Maryland recently explored different strains of brettanomyces. Done with the same base beer and released in a six-pack, Carlin and Rebecca crack them all open to see just how different they are.

The guys start this week's episode by FINALLY trying their hand at an ad read, which goes predictably terrible (but carries a message surprisingly great for everyone else). With that out of the way, the conversation focuses on Noah's recent experience with BBB's first virtual collaboration, done with none other than podcast A+++lister Scott Janish's brewery Sapwood Cellars. Matt pokes and prods to get all the juicy details on the Riwaka/Callista heavy recipe, some interesting process tweaks, and fermentation using a new, genetically-modified yeast from Omega Lab called "Sundew". The guys discuss their feelings on gene editing in and apart from beer making, lament opportunities lost capitalizing on it in the stock market, and end with a fantastically abstract Three Bay that Matty slyly whips out his very best Noam Chomsky for. .............. ........................ .......................................... Music: "Mountain Climb" by Jake Hill

Michael Tonsmeire from Sapwood Cellars joins me this week to discuss some of the less glamorous aspects of running a small craft brewery. You can find show notes and additional episodes on the BeerSmith Blog here.

Michael Tonsmeire from Sapwood Cellars joins me this week to discuss some of the less glamorous aspects of running a small craft brewery. You can find show notes and additional episodes on the BeerSmith Blog here.

Mike Tonsmeire, the Mad Fermentationist and co-founder of Sapwood Cellars, gives us tips on going back to the roots of the Imperial Stout style.

The Brew is Out There! e're back with Scott Janish, co founder of Sapwood Cellars and the author of the New IPA. Last time we talked the basics of hop chemistry. Now in this part, we're talking all about survivables, why cold dry hopping works and giving you Scott's keys to make a fruit forward IPA, before we delve into questions from the crowd. Links: Scott Janish - http://scottjanish.com/ The New IPA - https://www.amazon.com/New-IPA-Scientific-Guide-Flavor/dp/0578477866/ref=sr_1_1?dchild=1&keywords=the+new+IPA&qid=1597216214&sr=8-1 This episode is brought to you by: American Homebrewers Association Brewers Publications Atlantic Brew Supply (Discount Code: BrewFiles) Don't forget to subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it - talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalBrew), Twitter (@ExpBrewing) or Instagram (ExperimentalBrewing). Don't forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing This episode can be downloaded directly at https://www.experimentalbrew.com/sites/d... Podcast RSS Url: http://www.experimentalbrew.com/podcast.rs

The Brew is Out There! e're back with Scott Janish, co founder of Sapwood Cellars and the author of the New IPA. Last time we talked the basics of hop chemistry. Now in this part, we're talking all about survivables, why cold dry hopping works and giving you Scott's keys to make a fruit forward IPA, before we delve into questions from the crowd. Links: Scott Janish - http://scottjanish.com/ The New IPA - https://www.amazon.com/New-IPA-Scientific-Guide-Flavor/dp/0578477866/ref=sr_1_1?dchild=1&keywords=the+new+IPA&qid=1597216214&sr=8-1 This episode is brought to you by: American Homebrewers Association Brewers Publications Atlantic Brew Supply (Discount Code: BrewFiles) Don't forget to subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it - talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalBrew), Twitter (@ExpBrewing) or Instagram (ExperimentalBrewing). Don't forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing This episode can be downloaded directly at http://www.podtrac.com/pts/redirect.mp3/www.experimentalbrew.com/sites/d... Podcast RSS Url: http://www.experimentalbrew.com/podcast.rs

In this episode, Drew inters Scott Janish, brewer, beer blogger, author of The New IPA: A Scientific Guide to Hop Aroma and Flavor and co-founder of Sapwood Cellars in Columbia, MD. Sapwood Cellars is dually focused on barrel-aged mixed-fermented beers and fresh hoppy ales.

This week, we are joined by long time beer blogger, author and current co-owner and brewer at Sapwood Cellars, Scott Janish. We discuss the following: - Scott's homebrewing beginnings. - Scott journaling his homebrewing via blogging. - Studying scientific papers about hops. - Meeting the Mad Fermentationist - Helping startup Modern Times. - Launching Sapwood Cellars Brewery. - The Maryland beer scene. - Laser focus on a few styles he loves to brew. - Obsession with hazy IPA. - Cautiously brewing clean beer in the same facility as mixed fermentation beers. - A virtual tour of Sapwood Cellars. - Giving and receiving brewing help. And much much more! And much much more! We'd like to thank the sponsors of this show, if you are interested in sponsoring this podcast, please drop us a note at advertising@thefullpint.com. • El Segundo Brewing - Makers of some very fine hoppy ales near LAX, you can now pick up beers to go and even order online.

The latter half of the journey to triple digits is off with a bang! We're talking remotely with Scott Janish, co-founder of Sapwood Cellars in Columbia, MD, with partner Michael Tonsmeire of The Mad Fermentationist. Noah had been an avid reader of Scott's own fantastic (if not originally named) brewing blog, ScottJanish.com, which has always differentiated itself by using beer research papers to inform brewing trials and experiments. He and Noah eventually met in person while Scott was doing research of his own, effectively developing the approach of his blog into a full book - The New IPA: Scientific Guide to Hop Aroma and Flavor. Naturally, we dive head first into Technical Town, and Noah and Matty get the lowdown on biotransformation, timing the addition of specific varietals, hot- vs. cold-side bitterness, and plenty more (which should be a perfect primer to place an Amazon order as soon as the episode is done). We also get into the origins of Scott's blog, what writing a goddamn book is like, and opening a brewery alongside another homebrewing figure, blogger, and author (American Sour Beer) in Mike. The conversation could have easily gone on for another couple hours, so this certainly won't be the last time you hear this man, despite the fact that he is far too smart to be speaking to Matt and Noah. As remote recordings can go, we had some audio issues from the distance, but be assured they'll be forgotten before you hear the word "linalool". Enjoy!Music: "Mountain Climb" by Jake Hill

Michael gives his tasting notes for Order to Chaos, a Flanders Brown Ale (Oud Bruin) from Sapwood Cellars. That's right, Beerlievers. Michael actually brought some of this beer home to try for y'all and it's a 5/5, a 10/10, a high recommend. Chris takes a stab at giving his own beer review. The boys introduce Beer Psychology, a notion that is being spearheaded by Asa Stone, New Mexico's only Advanced Cicerone, and Chris gives his own experience with this idea. What are your thoughts on beer psychology? Have you experienced yourself making interesting decisions or discoveries when drinking or purchasing your beer?Find Asa Stone's Instagram page here:https://www.instagram.com/beerpairedlife/Find Randy Mosher's book "Tasting Beer", what some of us call the Craft Beer Bible here:https://www.amazon.com/Tasting-Beer-Insiders-Worlds-Greatest/dp/1603420894Follow us on Facebook:www.facebook.com/dontstopbeerlievingFollow us on Instagram:www.instagram.com/dont_stop_beerlievingWatch us on YouTube :www.youtube.com/channel/UC1EcSF6fmKR_41kNaINqoGw?view_as=subscriberAlso, please send us your feedback and your ideas to our email: donstopbeerlieving@gmail.com and be sure to give us a review on anywhere you might have seen our podcast!

Scott Janish of Sapwood Cellars and author of The New IPA – A Scientific Guide to Hop Aroma and Flavor gives us tips on dry hopping delicious hazy beers.

Chris drove out to Sapwood Cellars in Columbia, Md to talk to co-founders Scott Janish and Michael Tonsmeire. They discussed their first year in business, Scott’s new book about IPAs, collaborating with other breweries, and the release of their mixed fermentation beers.

Richard teams up with DC Beer contributors Jacob Berg and Michael Stein to look back at the 2019 DC-area craft brewing scene and to speculate what's to come in 2020. They say goodbye to a few cherished DC beer establishments, while also sharing optimistic outlooks for the continued growth of craft brewing in the region. Casualties and Opportunities of the Changing DC Beer Market2019 witnessed the closing of Meridian Pint and Mad Fox. These two brewpubs, which relied heavily upon “beer events” to generate revenue, struggled to compete against the influx of local craft breweries.At the same time, there were a number of craft brewery openings in DC including Red Bear, Astro Lab, Valor, Silver Branch, Sapwood, which are already producing high-quality brews. Established breweries like District ChopHouse, Churchkey, The Sovereign, and DC Brau continue to make great beers. The DC Beer team has also noticed that several breweries are beginning to produce more low-ABV/low-calorie beers (and even some Hard Seltzers) in an effort to meet customer demands and expand their customer bases.The Year of Beer CollaborationsIn 2019, DC Beer's 10 Beers for 10 Years series featured a number of beer collaborations with local breweries, including the District ChopHouse Decade Dunkel, the Denizen Bock to the Future, and the Sapwood Cellars 3.8 Special Session IPA. DC Beer is currently collaborating with Right Proper and Black Brew Movement to create a peach-flavored Saison, which will be available in January 2020.Richard promised that DC Beer will continue to partner with local breweries for more collaborations in the future. Stay tuned!Expect More Excitement in 2020The DC area will welcome some new breweries in 2020, including the City-State Brewing Co. In addition, Atlas Brewing and RAR are opening new sites in Navy Yard, while the Other Half is expanding into Ivy City.After another successful SAVOR in May 2019, the annual beer event hosted by the Brewers Association will hold its May 2020 event at The Anthem in Southwest Waterfront. The DC Beer team believes that this location change will help to reinvigorate the event with an improved food selection.Overall, the DC Beer team has a lot to be happy about in 2019, and is expecting big things as we approach 2020. Catch up on all the DC Beer Show episodes here, and subscribe to our weekly newsletter, the DC Beer Weekly Pour.

SPECIAL INTERVIEW EPISODE! Modern Times mega-homie Mike Tonsmeire stops by the podcast to talk about his pivotal role in our origin story, as well as his extremely dope new brewery, Sapwood Cellars.

Scott Janish of Sapwood Cellars and author of The New IPA: A Scientific Guide to Hop Aroma and Flavor gives us tips on preserving hazy hoppy goodness.

In this episode John & Doug sit down with Michael Tonsmeire, AKA The Mad Fermentationist. Michael has been dispensing solid advice about brewing techniques for a few years now (he wrote a hit book!), and recently opened a brewery, Sapwood Cellars. John & Doug also cover some basics on sour beers (and quick sours in […]

James and Steve sit down with the Mad Fermentationist to talk hoppy beers, sour beers and Sapwood Cellars.

Chris met up with Megan Stone at Sapwood Cellars to have a few beers and record a podcast. You may know Megan from her popular instagram account @isbeeracarb that is dedicated to beer and travel photos. She is also an accomplished professional brewer with an impressive resume. Megan discussed her history as a brewer, Instagram, and the sexism she has faced online and in her professional life.

The DC Beer Show visits Sapwood Cellars in Columbia, Maryland, where Adam and Richard speak with owners Scott Janish and Michael Tonsmeire. Scott has recently released the book The New IPA: Scientific Guide to Hop Aroma and Flavor. Michael is the author of American Sour Beers. These two styles — hoppy IPAs and sour barrel-aged beers – define the majority of the beers the team is creating.Sapwood Cellars runs a 10-barrel set-up designed to give their beers definition and body. They serve almost exclusively in their taproom, where they have ann unusual approach to serving sizes they feel presents their products in the best possible light. Sapwood Cellars also offers some special experiences we haven't seen anywhere else. Beer lovers can work with Scott and Mike to make their own custom beer, sign up for a "blending day" where they can help the brewers blend and formulate the final product to be served. Scott and Michael share their thoughts on 3.8 Special, their collaboration with DC Beer, why they love Calypso hops, and the unique properties of their all-Mosaic brew.

Michael Tonsmeire joins me to discuss his experience starting a new brewery called Sapwood Cellars in Columbia, Maryland. You can view show notes and additional episodes on my blog here.

Michael Tonsmeire joins me to discuss his experience starting a new brewery called Sapwood Cellars in Columbia, Maryland. You can view show notes and additional episodes on my blog here.

Mad Fermentationist Michael Tonsmeire talks about the brewery he co-founded in Columbia, Maryland, and the challenges of scaling up from homebrew.

What does it take to open a brewery these days? And what happens after you do? These questions are at the center of two conversations we have in this Sightlines addition of the podcast. First, we hear from Scott Janish and Michael Tonsmeire, co-owners of Maryland’s Sapwood Cellars. I sat down with the pair for episode #144 from October 2017, and have been tracking their progress since. Back then, they were working on recipes and trying to perfect an approach to New England IPA, all while finding the physical space for their business. They opened a year later, and when I caught up with them in January, we took some time to reflect on their first three months in operation. You’ll hear about challenges and triumphs and the changes that have occurred at the brewery and in their lives. After that, we check in with Scott Wood, who opened New Orleans’ Courtyard Brewery a little over four years ago, and also happened to be featured on Good Beer Hunting in the fall of 2017, just weeks before the guys from Sapwood. Scott just announced a second, larger production space for his brewery that aims to open in 2020, and even though he’s been in business for years, this is a big step for his business. It’s one that he admits in our conversation took a long time to get ready for personally and professionally. Here we have two breweries, years apart in experience, but still learning and changing. What does it take to operate a brewery in 2019? Let’s get an idea. This is Scott Janish and Michael Tonsmeire of Sapwood Cellars, then Scott Wood of Courtyard Brewery. Listen in.

This week Chris is joined in studio by Michael Tonsmeire, one of the founders of Sapwood Cellars, located in Columbia, Maryland. Before opening Sapwood Michael was well know for his blog The Mad Fermentationist and the book he authored, American Sour Beers.

These are the Dialogues of a Peculiar Character. In each episode I sit down with people working in the beer industry to learn more about what called them to beer and brewing. In this Dialogue, I talk to Mike Tonsmeire and Scott Janish of Sapwood Cellars. Theme music is “Slow Burn” Kevin MacLeod. Licensed under Creative Commons: By Attribution 3.0 Direct download MP3 or Ogg Vorbis files. Audio sources and other formats are available from the Internet Archive.

Michael Tonsmeire joins me this week to discuss the New England India Pale Ale style along with a few new projects including his brewery “Sapwood Cellars” opening in Columbia, MD. You can find show notes and additional episodes on my blog here.

Michael Tonsmeire joins me this week to discuss the New England India Pale Ale style along with a few new projects including his brewery “Sapwood Cellars” opening in Columbia, MD. You can find show notes and additional episodes on my blog here.

Today is a special kind of geekery, so pull out your lab coats, pocket protectors and hydrometers, because things are about to get nerdy. Especially when it comes to New England IPAs. One of the amazing things I’ve found covering the beer industry is the number of brilliant people who fill up the ranks of bartenders, brewers, biologists and more. It makes perfect sense within a profession that blends aspects of science and art, and when I find myself in the midst of a particularly engaging conversation that goes well beyond talking beer styles, ratings or trends du jour, it’s something I really value. Lucky for me, this podcast provides the opportunity to make such occurrences happen.  While I was recently passing through Washington DC, I met up with Michael Tonsmeire and Scott Janish, two highly-accomplished homebrewers who will soon go pro together with the launch of Sapwood Cellars. From my perspective, these are two of the smartest guys in the business, not just because they’ve made great homebrew, or in Michael’s case help launch barrel programs for commercial breweries, but because I know it - they’re two of the most public brewers who share recipes, research and in-depth insight through Michael’s Mad Fermentationist blog and at ScottJanish.com, where Scott puts in heavy lifting sorting through white papers and academic analysis related to beer. They’ve also literally written the book on their areas of expertise, with Michael behind the book, American Sour Beers, and Scott just recently announcing he’s writing one about the modern IPA. Whether you love or hate New England IPAs, I think the first half of our conversation will help you think about them differently, as Michael, Scott and I do a deep dive into recipes, chemistry and psychology of the trendy style. We’ll also hit on the challenges of opening a brewery in today’s market and what the DC and Maryland area can expect when Sapwood eventually opens. Grab a notebook or simply sit back and let the mentions of polyphenols wash over you.