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