Brewing ale using the finest ingredients and traditional methods for over 150 years

It all starts with 100% Golden Promise barley, specially grown for us in Scotland and the Borders…

…and natural spring water from the Pennine Hills which wells up at our Knowle Spring Brewery

Malting and Mashing


Golden Promise barley is specially grown for us and converted to malt, which is then ground and converted to sugars by the mashing process

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Malting is the process of preparing barley, (one of the raw ingredients of beer), to make it suitable for the brewing process.

We malt the barley to:

  • produce flavour
  • produce a friable (crunchy) material
  • make the starch available

Since October 2001, most of the malt is sent to the Mill in bulk from large storage Silos. The weigher starts the automatic conveying system, measures the quantity of the Malt from the selected Silo, and adjusts the speed it is fed to the Mill.

We are the only brewery to use 100% Golden Promise Barley - specially grown in Scotland and the Borders.

The barley is steeped in water at 12-15C for 40 to 50 hours and spread on the malthouse floor. As the grain swells, it's volume increases by about 25% and it's moisture content reaches 45%

The barley is left to germinate. This takes up to 7 days and starts the process of conversion of the starch molecules in the malt to sugars.

The green malt is kilned at about 60°C to remove most of the moisture and give both colour and flavour to the malt.

After the malt arrives at the brewery it is crushed in the malt mills and called 'grist'. This helps the efficient extraction with water. This next stage is called mashing.


The malt is mixed with hot water (known in brewing as "liquor") to complete the conversion of starch into sugars by the action of naturally occuring enzymes.

The grist is taken from the malt mill and added to the mash tun.

After mixing with hot water (liquor) the mash is left to stand and the malt is converted to a sugar-rich liquid known as the wort. The wort is then sent to the copper.

The mash tun has slotted plates in its base that act as a strainer. For thorough extraction of the wort, the mash is sprayed with water at 65°. This is known as "spargeing".


Hops are added to the Barley Sugars for taste and aroma, and the mixture boiled

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The wort and hops are boiled together, stopping further enzyme activity, sterilising the mixture and producing the characteristic hop flavours.

The hops are added to the copper to produce the characteristic hop flavour and aroma in the beer. Extra hops are added in the hop back for even more flavour and aroma

Extra hops are added to the hop back to give even more aromas.

Fermentation and Maturation

The mixture is cooled, yeast added and beer produced. This takes a week, after which the beer is matured.

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This important stage of the brewing process is where the simple sugars in wort are converted to alcohol and carbon dioxide by the action of the yeast.

During fermentation, many of the complex and subtle flavours develop which make Timothy Taylor’s beers different from the others.

The yeast used is a unique strain to Timothy Taylor's Brewery. It has produced over seventeen hundred generations of continuous quality. Each brewing produces a surplus of about 4 times the original amount of yeast.

We use the latest fermentation vessels which are cleaned automatically.

The yeast grows, after 1 day it starts converting the wort sugars to alcohol. This continues more rapidly on Day 2, when the yeast thickens and rises to the surface.

After 3 or 4 days the yeast is ready to be skimmed.

The cooling liquor is put on to slow down fermentation and the brew begins to mature.

The Casks are washed and sterilised in the Cask Washer and then are ready to be filled.

After seven days, the beer is transferred from the fermenters to the maturation vessels.


Maturation improves the flavour of the beer. A slow secondary fermentation of residual or added sugars gives beer its 'condition'.

The cask beer will mature in the cask for a week, either in our warehouse or through the national distribution chain. This allows even more unique flavours to develop. The beer is tasted to ensure it is ready.

To Cask and Bottle

After the beer has been produced, it is either put into cask or sent to our bottling partners

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Isinglass finings and priming sugars are added to the cask ales.

‘Isinglass finings’ is a protein extract which helps coagulate the yeast speedily, allowing a brilliant and clear pint to be served to you.

Priming sugars are added to produce the zest and condition for our draught beers in the traditional way.

To Pubs and Bars

The casks are loaded and delivered to our customers.

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Each brew is delivered cool, then the beer is stillaged and allowed to settle in the customer's cellar. After further maturation it is ready for sale.

At last the beer is ready to drink - time to reward yourself!