The Mad Fermentationist’s Practical Guide to Brewing with Fruit

What do you get when Michael Tonsmiere, aka the Mad Fermentationist and author American Sour Beers, joins forces with Scott Janish, author of The New IPA, start a brewery in a Maryland suburb between Baltimore and Washington, D.C.? 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, funky, and sour beers. Yet Sapwood Cellars 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.