Carillon Historical Park gives visitors an immersive environment to learn about the lives of early Daytonians. Its history with beer has never been a focus, but this changes with the park’s new Carillon Brewing Company.

“It’s a story we didn’t feel had been told very much at all,” says Brewery Manager Tanya Brock. “Right now, there’s a big boom of microbrews and brewpubs opening all over Ohio and specifically here in Dayton, so it was very timely for us to kind of give people an idea that this new trend is actually rooted in Dayton’s original history.”

Just under 10,000 square feet, the brewery will give visitors a chance to see what production looked like as well as a chance to try a truly old-fashioned brew. As you walk into the historically inspired building, the sights and sounds will transport you to an 1850s Dayton brewery. You’ll see costumed interpreters, original and replica brewing tools and equipment and get to see the beer made right in front of you.

“Historically, even if it was at home … or on a larger scale in these early breweries, it was made in these copper kettles. That’s what we’re doing,” says Brock. One-hundred-gallon copper kettles will be heated over wood or coal fires, where the beer will be stirred by hand. Then everything will ferment and age in oak barrels.

Kids will be able to see the brewing process, but only visitors over 21 will get to try these traditional beers. Carillon Brewery will be the only museum in the country that makes and sells its own beer using historic tools and techniques.

“You can sit down, you can enjoy it, you can taste it, and participate in history if you will,” says Brock.

The Brewery will also include a full-scale, German-inspired restaurant that will be open for lunch and dinner. The usual bratwursts and sauerkraut will be on the menu, but the company is also researching what people living in Dayton would have eaten after a long day at the brewery.

“Right now, we’re doing a lot of recipe research and trying to find out what some of the popular foods were that people were having at their dining room tables, and that is what we plan to put out,” says Brock.

Ultimately, the Carillon Brewery Company will give visitors the chance to learn about the history of both beer and Dayton when it opens in Spring 2014.

“What we’re offering is the basic, traditional recipes of ales, lagers, porters and stouts,” says Brock. “[We’re] trying to give people an idea and almost a foundation so that they can come here, get an idea of a how a lot of these drinks started out, and then work their way to their area liquor store or microbrew, taste those and then reflect back to get a feel for how far some of these drinks have come.”