Creating maple syrup-infused beer is hard, expensive and sticky—but here’s why local breweries think it’s worth it

When NoDa Brewing asked fans which small-batch beer it should brew on a larger level in 2013, Head Brewer Chad Henderson campaigned against one particular beer. “I was actually begging people to not vote for Hop Cakes,” Henderson said. “I knew sourcing the maple syrup was going to be hard and really expensive, and really

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