Timothy Taylor’s is one of the UK’s oldest family-owned breweries with over 160 years’ heritage of brewing award-winning cask ales, with their Landlord winning more awards than any other beer, winning both CAMRA Champion Beer of Britain and the Brewing Industry Awards Gold Medal four times. Established in 1858 when Timothy Taylor began brewing in Keighley, the company remains in the family and is the last independent brewery of its type left in West Yorkshire.
In 1858 Timothy Taylor began brewing beer in Cook Lane in the West Riding town of Keighley. He struck upon a successful formula and in 1863 set up and built a larger brewery at Knowle Spring, where the company has remained ever since.
The brewery remains in the Taylor family and is now the last independent brewery of its type left in West Yorkshire. This independence enables Taylor’s to survive as one of the few brewers still brewing true cask ales in the same way it has always done.
They can’t put the unique taste of Timothy Taylor’s beer down to any single thing. It’s the result of years of hard work, skill and doing things the hard way because we think it makes the difference. Taking extra time, care and pride in traditional, hands-on brewing, and making no compromises when it comes to ingredients.
Take a look behind the scenes with our Brewery Tour film to find out how what goes into making that unique Taylor’s taste and their beers so special.
One of the most important ingredients that makes Taylor’s beers is the people. Central to this are their highly-trained brewers – Andrew, Nick, Tom and Ewan. They look after the brewing of each individual cask and keg. Every stage is still closely overseen in person by them, rather than being controlled by computers, and all Taylor‘s brews start with one of them mashing in every day.
A beer is only as good as its ingredients, so farmers are an important part of the Taylor’s family. Timothy Taylor‘s predominantly use Golden Promise in their beers, a barley normally reserved for the production of malt whiskies. It has to be grown to Taylor‘s own exacting specification, it is a difficult, low-yield crop, which takes a skilled farmer and expert maltster, making it the most expensive barley you can use for brewing beer.
Delivering Taylor’s beer is a labour of love for their Draymen, who travel the roads of Yorkshire and beyond come rain, sleet or snow. Their beers undergo a traditional secondary fermentation in the cask, which is key to their taste and clarity. Because temperature is crucial to this cask conditioning, they keep their drays at cellar temperature, so the beers always arrive at their best.
They can’t put the unique taste of Timothy Taylor’s beer down to any one thing. It’s the result of years of experience, skill, and doing things the hard way because they think it makes the difference. Taking extra time, care and pride in traditional, hands-on brewing, and making no compromises when it comes to ingredients.
Every Timothy Taylor’s pub has a character of its own where you can enjoy a warm welcome, well kept beer and cosy surroundings. All of our pubs are Cask Marque accredited, and you’ll go a long way to find a better pint. Many of our pubs also do great food made with locally sourced ingredients. We also have some pubs with rooms if you fancy making a night of it.