Mt. Carmel Brewing Co. tapped into 250-year-old sugar maple trees to produce its latest brew, a collaboration with the Cincinnati Nature Center. February marks a time of year in Ohio when maple trees are tapped for sap.
“In our backyard is something uniquely Ohio,” Mt. Carmel co-founder and director of brewing Mike Dewey said in a news release. “We’ve wanted to work with the Cincinnati Nature Center for a long time and with the expansion of our brewery, the timing felt right.”
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