You’re driving through Sycamore Township, maybe looking for a place to decompress after a long day of meetings or a frantic shopping trip at Kenwood, and you see it. It’s not just a brewery. March First Brewing Cincinnati is basically a Swiss Army knife of booze.
Most places pick a lane. They do hazy IPAs and nothing else, or they focus strictly on German lagers because that’s the "Cincinnati way." March First didn't do that. They decided to be a brewery, a distillery, and a cidery all under one roof. It’s a lot. Honestly, when they first opened on March 1, 2017—hence the name, honoring Ohio’s statehood—some people thought they were spread too thin.
But they weren't.
What Actually Makes March First Brewing Cincinnati Different?
Most people walk in and immediately notice the sheer variety. It’s kind of overwhelming. You’ve got people drinking high-proof bourbon right next to someone sipping a bright purple blackberry cider. It’s weird, but it works.
The brewery was founded by Mark Stuhlreyer, Kevin Sweet, and a team that really wanted to capture that "spirit of Ohio" vibe. They didn't want to just be another taproom with metal stools and loud acoustics. They built a space that feels like a neighborhood hub.
The Cider Factor
Let’s talk about the cider for a second because that’s actually what put them on the map for many locals. In a city obsessed with beer, their Cidergeist-level success with flavors like Strawberry Pie and Saturn Peach changed the game.
They use 100% juice. No fake chemical aftertaste. If you’ve ever had their Apple Pie cider, you know it tastes exactly like a liquid dessert. It’s dangerous. It’s also gluten-free, which, let's be real, is a huge draw for people who want to hang out at a brewery without feeling like they swallowed a loaf of bread.
The Distilling Side
Then there’s the spirits. They make Cooper Island rum, Sycamore whiskey, and Voltage vodka. This isn't just "white labeled" stuff they bought from a factory in Indiana. They are actually distilling on-site.
The Voltage Peppermint Vodka becomes a local obsession every winter. You’ll see it in every liquor store in the tri-state area. It’s basically the unofficial fuel for Cincinnati Christmas parties.
Why the Location Matters (and the Expanding Empire)
The original spot on Kemper Road is the heart of the operation. It’s industrial but cozy. However, March First didn't stop there. They’ve been on an absolute tear lately, expanding their footprint in ways most local breweries wouldn't dare.
- The Downtown Expansion: They took over the old Rock Bottom Brewery spot at Fountain Square. That was a massive gamble. Putting a local brand right in the center of the city's most iconic square is a "big league" move. It’s now a multi-story flagship that anchors the downtown dining scene.
- Woodburn Brewing: They acquired Woodburn Brewing in East Walnut Hills. Instead of erasing that brand, they kept the soul of Woodburn alive while injecting March First's operational efficiency.
- FigLeaf Brewing: They also brought FigLeaf in Middletown into the fold.
Basically, March First is becoming a mini-conglomerate. They are "The Cincinnati Beverage Company," even if they still lead with the March First name.
The Food Is Not an Afterthought
Usually, brewery food is a greasy pretzel or a mediocre pizza. At the March First Brewing Cincinnati taprooms, the pizza is actually the main event for a lot of families. They do this thin, crispy, tavern-style crust that isn't too heavy.
They have these "Pizza and Pitcher" specials that keep the place packed on weeknights. It’s smart business. You get the parents in for a craft beer, and the kids are happy with a pepperoni pie. It’s not pretentious. It’s just... good.
The "Innovation" Trap
A lot of craft breweries fail because they get too "science-y." They try to make a beer that tastes like smoked oysters or seaweed. March First stays innovative but stays within the bounds of what people actually want to drink.
Take their Astra Hard Seltzers. When the seltzer craze hit, they didn't scoff at it. They leaned in. They created flavors like "Bomb Pop" (Red, White, and Blue) that evoke pure nostalgia. It’s fun. Craft beer can sometimes feel like a lecture, but March First feels like a party.
The Cultural Impact on Cincinnati
Cincinnati has a deep, deep brewing history. We’re talking about the pre-prohibition tunnels and the ghost of Christian Moerlein. For a long time, the "new" wave of Cincinnati beer was dominated by Rhinegeist and MadTree.
March First carved out a third way.
They proved that you could be successful in the suburbs, not just in the trendy urban core of Over-the-Rhine. They proved that a "distillery first" mindset can coexist with a "brewery first" crowd.
What People Get Wrong
Some folks think because they have so many brands (Astra, Woodburn, FigLeaf, Voltage), the quality must drop. That’s a common misconception. In reality, their scale allows them to source better ingredients and maintain better quality control than a tiny "nanobrewery" operating out of a garage.
They have a lab. They test their batches. You aren't going to get a "skunked" pint at March First because their turnover is so high and their canning line is state-of-the-art.
Practical Tips for Your Visit
If you’re heading to the Kemper Road location or the Fountain Square flagship, here is how you should actually handle it:
- Don't just get a flight of beer. Mix it up. Get two beers, a cider, and a cocktail made with their own spirits. It’s the only way to see the full scope of what they do.
- Check the events calendar. They do trivia, live music, and themed nights constantly.
- The Merch. Their branding is actually pretty slick. The "Ohio" centric gear is popular for a reason—it’s not cheesy.
- Go for the Seasonal Stuff. If it’s October, get the pumpkin cider. If it’s December, get the Peppermint Vodka drink. They lean hard into the seasons, and it usually pays off.
The Business Logic Behind the Bubbles
It’s worth noting that March First is run very differently than a "passion project" brewery. You can tell there is a heavy business focus on diversification. By having spirits, beer, cider, and seltzer, they are "recession-proofed" against shifts in consumer taste.
If people stop drinking IPAs tomorrow, March First will just sell more Rum. If people get tired of seltzer, the whiskey barrels are already aging. It’s a brilliant, multi-pronged approach to the beverage industry that has allowed them to grow while other breweries are unfortunately closing their doors.
What's Next?
The company isn't slowing down. With the Fountain Square location thriving, they’ve become a primary ambassador for Cincinnati to tourists. When people visit the city and ask "Where should I go for a drink?" they are increasingly pointed toward the square.
March First has successfully bridged the gap between the "hardcore beer nerd" and the "I just want a drink with my friends" crowd. That’s a hard line to walk without falling into the "boring" category, but they’ve managed to stay relevant.
Moving Forward
To get the most out of the March First experience, stop looking at them as just another brewery.
First, start by visiting the original Sycamore Township taproom to see where the magic started. It gives you a sense of the scale of the distilling operation that you just don't get at the smaller satellite locations.
Second, try the "Voltage" line of spirits in a cocktail rather than neat. They are designed to pop in a mixed drink, and the bartenders there know exactly how to balance them.
Finally, keep an eye on their limited-release cans. They often do small-run ciders and beers that never make it to Kroger or Meijer shelves. These are usually where the brewers and distillers get to flex their creative muscles the most.
Whether you're there for the thin-crust pizza, a crisp apple cider, or a heavy pour of bourbon, you're participating in a very modern version of the Cincinnati brewing legacy. It's a bit messy, very diverse, and unapologetically focused on giving people what they want. It’s Ohio in a glass.
Go check out the Fountain Square location during a "Bengals" home game or a summer concert. The energy is unmatched, and you'll see exactly why this brand has taken over the city. It’s not just about the booze; it’s about the fact that they’ve built a place where everyone—from the craft connoisseur to the casual cider drinker—actually feels like they belong at the table.