At Timothy Taylor’s, brewing is both a craft and a commitment. From the pure water of our own Knowle Spring to carefully chosen malt, hops and yeast, every decision is made with quality in mind. We brew in the same Yorkshire town we’ve always called home, using time-honoured methods alongside thoughtful modern practices to reduce our environmental impact. It’s an approach that respects the past, protects the future and delivers great cask ale to be enjoyed in the pub.
It’s one of the most important factors in ensuring the consistency and high quality our drinkers have come to expect from our beers.
Brewed only ever using the finest ingredients, our cask beers are a truly authentic craft product that require great care, skill and expertise to produce.
In 1863 Timothy Taylor was given the opportunity to buy land over a natural aquifer spring. He did what any good Yorkshireman would do and immediately started work building a brewery on top of it. Ever since, The Knowle Spring has been the source of the unique spring water we use to brew our beers.
Filtered through layers of black rock and limestone, it is said to taste like melted snow. It’s a very pure and consistent water, one of the reasons we are able to brew beer of such reliable quality and taste.
We use a premium, high-grade variety of barley called Golden Promise that’s grown to our own unique, exacting specification. It’s a costly ingredient and notoriously hard to cultivate.
The classic biscuity, golden malt it produces is the perfect partner to our natural spring water and is vital to Landlord’s delicate balance and depth of flavour.
Rather than using hop pellets that are commonly favoured by many brewers these days, we select the choicest whole-leaf hops when brewing our cask ales.
Similar to using fresh herbs when cooking, these hops retain delicate oils and aromas that are vital to the subtle flavour nuances and signature taste of all our beers.
We have our own unique strain of yeast called ‘Taylor’s Taste’ that we began using over 40 years ago. This precious yeast, which we harvest and regenerate, carries distinctive house flavours and plays an essential role in allowing hop aromas to come through and ensures we always get a clean, crisp finish in our beer with good balance and clarity.
When we fill our casks we don’t extract the yeast, this allows it to undergo a secondary fermentation which gives our beer extra conditioning, flavour and life.
At Timothy Taylor’s, we’re committed to brewing great beer with the lightest footprint possible. Brewing has always been a naturally green process – over 90% of our ingredients are sourced in the UK, and cask ale makes up more than 80% of what we produce. Casks themselves are inherently sustainable: made to last for years, endlessly reused, and filled with beer made from water, barley, yeast and hops.
We’ve already made meaningful improvements to reduce our environmental impact, but we know the future demands a more strategic approach. That’s why we’ve partnered with an industry-leading sustainability specialist to measure our full carbon footprint and create a clear, accountable Net Zero Roadmap. This work will lead to a transparent Sustainability Report that we’ll share publicly once complete.
We’ve invested heavily in equipment and processes that help us use less energy and water, including:
We aim to ensure that nothing goes to waste:
We continually improve the sustainability of our delivery fleet:
Rolling upgrades to wholesale vehicles featuring:
External partners frequently comment on how we service such a wide area with such a small, efficient fleet – proof that sustainability and reliability can go hand in hand.
