A bigger taproom also will allow for a bigger bar, one that will provide an addition 50 total feet of bar space. Also being added is a new 700-square-foot kitchen that will allow FigLeaf to deliver more menu items on a daily basis.
The taproom will remain open under its current operating hours throughout the expansion phase. New menu items will show up in a few weeks and more will be added when the final kitchen is completed.
FigLeaf Brewing, which opened Oct. 8, 2016, plans to celebrate that milestone on Oct. 12.
Known for its Basmati Cream Ale and Blackberry Fizz offerings, FigLeaf distributes throughout 18 counties in Southwest Ohio and the Miami Valley, as well as six counties in Northern Kentucky.
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Mark Stuhlreyer, the company’s president said joining forces with the FigLeaf team will make March First “smarter, better and stronger.”
“These are outstanding operators that care deeply about their craft, their families and their community,” Stuhlreyer said of FigLeaf co-founders Brian Yavorsky and Andy Allgeyer. “Countless hours of labor, tremendous financial investment along with the love and passion of everyone involved were poured into FigLeaf shaping it into something truly amazing.
“We couldn’t be more honored to be a part of the future of FigLeaf Brewing.”
Stuhlreye said March First will move ahead “mindful of the contributions of so many and in sincere appreciation, we will build on what they have achieved.”
March First Brewing touts itself as Cincinnati’s only brewery, cidery and distillery. It specializes in craft beer, cider and spirits, and brews, distill and bottles in Cincinnati. Founded in March 2016 in Sycamore Twp., its names pays homage to the founding of state of Ohio on March 1, 1803.
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