Thirsty? Check Out These Breweries in Dayton, OH

Rachel Linn

Wright-Patterson Air Force Base lies northeast of Dayton. It’s played a major role in the city’s development, even influencing Dayton’s impressive and robust craft brewing industry. 

“Dayton has always been a beer place. People knew about beer and respected it,” says Brett Smith, co-founder of Branch & Bone Artisan Ales, a brewery in Dayton. “Because of the big Air Force base, there were a lot of world travelers here, so they were accustomed to drinking beer in Europe and other places.”

But it took a while for craft brewing to take off. In 2001, Shane Juhl moved to Dayton to work for the Air Force Research Laboratory. He fell in love with home brewing and eventually started Toxic Brew Co. 

“Nothing had been opened in Dayton for over 52 years before we launched in 2013 as Dayton’s first craft brewery,” Juhl says. “Compared to most states, Ohio was slow getting into the scene, but in 2012, it lowered the licensing fees, and the boom really took off.” 

In 2015, Nick Moeller opened Moeller Brew Barn’s first location in the town where he grew up, Maria Stein, about an hour north of Dayton. “At that time there were less than 100 breweries in Ohio. Now, there are more than 400,” Moeller says.

Here’s a closer look at three breweries in Dayton that have soared.

Jeff Adkins

Supporting the Home Team

Moeller Brew Barn has three locations, launching its most recent taproom in 2022 in Dayton’s up-and-coming Water Street District. In many ways, the brewery mirrors the neighborhood’s evolution and spirit. 

“The building is turn-of-the-century 1900,” Moeller says. “So, half of our space is a renovated warehouse, while the other half is brand new.” 

An outside balcony overlooks Day Air Ballpark, home of the popular Dayton Dragons, a minor league baseball team that is the High-A affiliate of the Cincinnati Reds and known for setting attendance records. Moeller Brew Barn is a sponsor, selling canned beer in the stadium. 

“There’s a lot of ownership and pride in Dayton. And that’s how we want our customers to feel about our brewery,” Moeller says. “We want them to feel like it’s theirs. When they go out of town, we want them to brag about it.” 

Crafting a Positive Potion

A few blocks south of the Water Street District is Dayton’s historic Oregon District. 

“It really has its own vibe,” Juhl says. “It was the city’s first residential neighborhood. It’s always been the heart of Dayton, and the brick street is lined with some of the city’s best independently owned restaurants, bars and retail stores.” 

Toxic Brew pumped new life into an old structure. The brewery is in a brick building that is over 150 years old and features custom tables fashioned from old bourbon barrels.

“The inside is warm and inviting with a mix of brick and wood, plenty of plants, a few Halloween skeletons hanging year-round, and rotating local art shows,” Juhl says. 

For every brewery, food service is always a key consideration. While Moeller Brew Barn has a full kitchen specializing in brick oven pizzas, salads and wraps, Toxic Brew works with food trucks.

“In 2018, we opened a window into our brewhouse through which guest chefs serve food. Many have now opened their own brick-and-mortar restaurants which have been fun to see,” Juhl says.

From Body Shop to Brewery

Smith spent many hours searching for the right space for Branch & Bone. He and his business partners eventually located an old 1930s body shop in Dayton’s South Park, a few blocks south of Toxic Brew. 

“It’s a very diverse neighborhood, filled with all classes and races of people which is unique, especially in Dayton,” Smith says. “Many of the houses were built in the mid-1800s. It’s a mix of Victorian homes and cottages.” 

Smith used natural wood and brick in the body shop’s transformation. “Our taproom is a modern concept with a rustic element. It fits our beer,” he says. “We make a lot of Old World styles and a lot of modern styles, too.” 

Smith’s mission keeps it simple: “We only serve our own beer,” he says. And if you’re looking for food, “We partner with Pizza Factory, just a block away.”

The Dayton region’s thriving craft beverage scene is a true testament to the vibrant spirit of its community. 

If You Go, Order This …

Here are recommendations from these breweries in Dayton:

Toxic Brew Co.: “We have 16 core beers offered all year that include multiple Belgians, IPAs, dark ales and light lagers,” Shane Juhl says. “We have a well-balanced hot pepper beer that’s a favorite of many. This year, we plan on brewing 12 seasonal beers that are collaborations using local ingredients – such as Toxic Harvest, which has butternut squash and apple cider.”

Moeller Brew Barn: “We’re known for a couple of West Coast IPAs: Frogtown and Honeywagon, which uses honey malt and has big tropical fruit aromas,” says Nick Moeller. “Wally Post Red is a delicious red rye named after the Cincinnati Reds Hall of Famer. Baked Oat Stout is made with toasted oats and about eight different malts, including chocolate.”

Branch & Bone Artisan Ales: “Our two main beers are a hazy IPA called Spectral Alphabet. It’s made for people who say they don’t like IPAs but then realize they do. Gorlami, an Italian-style pilsner, is our other big beer. It’s essentially a dry-hopped pilsner using a malt grown on the Adriatic coast,” Brett Smith says. “Barleywine and imperial stouts are also major things for us. We release barrel-aged beers a few times every year.”