‘Brewing Notes’ Articles

In the last three months we have made massive strides towards completing construction work on the brewery. Below are some pictures of the progress. [read more]

  After over 5 months of working with the City of Dayton, we received our building permit on Thursday August 30th, 2012! Our first of many inspections is scheduled for Tuesday Sept 4th. Given our optimistic nature, we still hope to be open before the end of the year; however, it might be the beginning [read more]

On one of our last posts we mentioned that we wanted to open July 2012.  That won’t happen.  We are working with the city of Dayton on a building permit.  My claim is that they have it held hostage for the last 4+ months since we submitted the first of our architectural drawings, but the [read more]

We are trying to make improvements on 431 E. 5th Street, but we are experiencing resistance from the City of Dayton. We want to remove the cinder blocks from this eyesore and renovate a building that has been vacant for six years. Since the building has switched from a pawn shop to a brewpub, we [read more]

Shane, the brewmaster for Toxic Brew Company, was recently interviewed about the new brewery coming to Dayton. Check it out… [read more]

Toxic Brew Company and its Place in the History of Dayton Beer Brewing Dayton’s first microbrewery began over 200 years ago on what was Main and Water (now Monument) started by Col George Newcom who was born in Ireland in 1771 and settled in Dayton in 1796. The rich brewing heritage quickly grew from there. [read more]

One of the first questions we get is “how did you come up with the name Toxic?”  Which is not surprising since when people comment on the name they either love it or hate it.  Based on the comments we get; ~5-10% hate it and ask why would you ever name a consumable product “Toxic”; [read more]

Hops (Humulus lupulus) are the next new ingredient in the process and are usually added during the boil, however some add them during the mash before the boil, and some hop lovers add them after the boil has ceased, during the fermentation process, or even right before serving. [read more]

We are in the process of moving operations from the beloved Area 51 to 431 E. 5th St. in Dayton Ohio in order to expand our brewing capacity and open up a Brewpub. This move will probably take until early 2012, so please be patient. We would like to thank the local community and followers [read more]

The two main factors in water that effect brewing are the pH and the different ionic species. Mashing is the process of converting the starches and other long chain molecules in malted grains into fermentable sugars via enzyme function. learn more... [read more]