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John Scoutall, Tom Comber and Richard Hodgson. A few of our expert farmers who grow Golden Promise barley to our unique specification in the Borders.

The ingredients that make that Taylor’s Taste.

Timothy Taylor’s only use the very finest ingredients in our beer. These combined with our uncompromising brewing process ensure we deliver that taste of Taylor’s every time.

Why do Taylor’s beers consistently taste so good?
We’ve been brewing beer for over 150 years, along the way we’ve learned a thing or two about what makes for that rewarding and consistent ‘Taylor’s Taste’. We can’t put it down to one thing, or even a couple of things. It’s the result of many things that we do our own way, still the traditional way, and our refusal to compromise on quality of ingredients or brewing.

“Taylor Taste” is achieved by using only the finest natural ingredients, taking pride in the brewing process and allowing full time for the ales to ferment and mature, thereby creating a unique family of beers.

Our Brewers

At Timothy Taylor’s we have five brewers who have all qualified from Heriot Watt University, Edinburgh. Our current head brewer is Andrew Leman who is following in the footsteps of Peter Eells, Allan Hey, Sydney Fairclough and Philip Taylor.

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Andrew Leman

Head Brewer

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Nick Berkovits

Second Brewer

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Tom Slack

Senior Brewer

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Ewan Sneddon

Senior Brewer

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Gordon McCallum

Junior Brewer

One of the most important ingredients that makes Taylor’s beers is our people. And central to this are our five, highly trained brewers, Andrew, Nick, Tom, Ewan and Gordon. These five full-time brewers look after the brewing of every cask of Timothy Taylor’s. Every stage of our brewing is still closely overseen in person by our brewers rather than being controlled by computers. All of our brews start with a brewer mashing-in every day. We think the human senses of taste and smell are still the best measure of beer, so our expert brewers test all ingredients, and every single brew is tasted at least three times for the quality and consistency. Our traditional brewing process needs constant managing by the brewers, making fine adjustments to make sure that every pint of Timothy Taylor’s lives up to the reputation we have earned over the years.

Golden Promise Barley

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We only use Golden Promise in our beers, a barley normally reserved for the production of malt whiskies. In combination with our Knowle Spring water, Golden Promise makes our beers clean and crisp and gives them a fullness and roundness of flavour. It has to be grown to our 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.

Whole Leaf Hops

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We’re one of the last brewers in Britain still to use use whole-leaf hops. They are an expensive ingredient, but we think they’re vital to the flavour of our beer – just like using real fresh herbs is in cooking. Our expert brewers use a unique blend of hop varieties that has been perfected over the last hundred and fifty years. This careful balance of spicy aromas, floral and slightly fruity notes with a subtle citrus is at the heart of the Taylor’s taste.

1800th Generation Yeast

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At the heart of Timothy Taylor’s beer is our own unique strain of yeast called, appropriately, Taylor’s Taste. Over 1800 generations old and has particular qualities that allow the flavours and aromas of our hops to come through, and results in a well-balanced beer with a ‘polished clarity’ that is clean and crisp with a quenching finish.

Pure Knowle Spring Water

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Our Knowle Spring brewery is named after the Knowle Spring upon which it sits. A natural artesian well, it provides a constant supply of pure Pennine spring water, unique to Taylor’s, that has been filtered through layers of limestone and black rock. Knowle Spring water is naturally soft and very pure, in its pure form it is said to taste like melted snow. Its consistency is one of the reasons we are able to produce beers of such reliable quality and flavour.