Timothy Taylor's
Timothy Taylor's
Timothy Taylor's Brewery is one of the oldest and most respected family-owned breweries in Britain – a traditional brewery in the West Yorkshire town of Keighley whose history began in 1858, when Timothy Taylor, the son of a tailoring family from nearby Bingley, exchanged his father's trade for the brewing trade and began producing his first ales in an old barn and stables on Cook Lane. By 1863 the business had prospered sufficiently for Taylor to buy out his earlier partners and build a new and larger brewery on the Knowle Spring site – a natural spring that continues to supply the brewery's crystal-clear brewing water to this day – which has remained the brewery's unchanged home ever since. The principle that Timothy Taylor established in his brewery from the very beginning – never accepting second best and always using only the finest ingredients – remains to this day the unshakeable guiding conviction behind every beer that bears the Taylor name.
The undisputed flagship and soul of the brewery is the Landlord Pale Ale, developed by Philip Taylor, which is today the best-selling cask ale in Britain and has won more awards than any other beer in the country, including CAMRA Champion Beer of Britain and the Brewing Industry Awards Gold Medal on four occasions each. Over 80% of total production is accounted for by Landlord, which with its beautifully balanced interplay of subtle malt sweetness, a pronounced but never overwhelming hop bitterness and the unmistakable character of Golden Best malt from the Knowle Spring source stands as an iconic, culturally significant and globally respected British ale, held in the highest regard not only by loyal regulars in Yorkshire pubs but by international beer lovers and brewmasters alike.
Timothy Taylor's is today the last independent brewery of its type in West Yorkshire – a living and unmistakable symbol of the power of independence, artisanal pride and uncompromising quality conviction that has proved for 168 years that true cask ales, brewed with the same traditional methods and the same carefully selected ingredients as they always have been, are no passing trend but a timeless and inalienable part of British culture.