March First Brewery Offers Tasty Beer, But the Pizza Falls Short
At March First Brewery’s Kemper Road location, the beer gives visitors a clear reason to stay. The pizza, unfortunately, does not make as strong a case.
The flight offered a well-balanced sampling with a clear sense of progression. Each pour had its own recognizable character, while the tasting as a whole remained easy to follow. The lighter selections brought fruit, smoothness, and refreshment; the malt-forward beers added toast, creaminess, and structure. Rather than relying on novelty or excess, the flight succeeded through balance.
The 1803 Blonde Ale, listed on the digital tap board at 4.9% ABV and 16 IBU, made an inviting first impression with its medium-gold color and gentle aromatic lift. Light in body, fruity, and smooth on the palate, it remained approachable without becoming bland. Subtle fruit notes added freshness, while a clean finish kept it from tasting sweet or overworked.
Irish Red, listed under the “Malty Beer” heading at 5.2% ABV and 18 IBU, brought a warmer presence. Its medium-amber color suited the style, and its creamy body, toasted notes, and rounded malt flavor gave it satisfying depth. Rather than leaning too sweet or heavy, it stayed measured, serving as a comfortable middle note in the flight.
Vienna Lager, also listed under “Malty Beer” at 5.5% ABV and 18 IBU, offered malt character without excess weight. Light amber in hue, crisp in finish, and clean on the palate, it carried enough bready or toasted depth to be interesting while remaining refreshing. It provided a well-structured bridge between the Irish Red and the brighter hop profile of the IPA.
Elvis IPA, listed under “Hoppy Beer” at 6.5% ABV and 40 IBU, closed the tasting with citrus brightness and an easy finish. Instead of overwhelming the palate with aggressive bitterness, it leaned toward a refreshing, citrus-forward character. A supportive malt base kept it from feeling thin, while the smooth finish made it accessible within a varied flight.
Taken together, the beers suggested consistency, restraint, and a good understanding of style. None felt careless. None depended on gimmick or excess. For visitors interested primarily in beer, March First delivered a credible and enjoyable tasting experience.
The food told a less convincing story. Although the pizza looked appealing enough when it arrived, closer inspection suggested something closer to a frozen product than a fresh-made pie, and the flavor confirmed that concern. The crust, texture, and overall impression lacked the freshness one expects from taproom food meant to complement carefully made beer. Brewery food can be casual and still be successful, but it should show the same basic care expected elsewhere in the taproom.
That disconnect affected the overall impression because the beer had set a higher expectation. A balanced flight invites the assumption that the rest of the experience will receive similar attention. The problem was not that the pizza was simple. Simplicity can work beautifully in a brewery setting. The problem was that it seemed out of step with the quality established by the beverages.
March First Brewery’s Kemper Road location has plenty working in its favor: accessible parking, spacious interiors, a broad beverage program, Cincinnati-connected spirits, and beer that shows balance and craft. For a visit built around a flight, a cocktail, or an easy gathering, it offers a comfortable and worthwhile stop. For food, expectations should be more cautious. The beer earns the visit; the pizza does not yet make the same case.
