Available in 4.5, 9 and 18 Gallon Casks
These beers are the first beers we produced as a brewery, initially only for the regular drinkers at the Queen’s Head Inn, Tirril, but since then the popularity of their classic styles has made them the foundation and core of our ale selection.
ORIGINAL BITTER (3.8%)
Our first ever beer, a bronze ale, typical of traditional best bitters - lightly hopped with Fuggles and Goldings making a classic session ale.
ORIGINAL BITTER (3.8%)
Our first ever beer, initially named after John Bewsher the Landlord of the Queen’s Head Inn at Tirril, who rented the premises from the Wordsworth family in the 1800’s. We wanted to make a typical traditional best bitter – golden brown in colour and only lightly hopped with Fuggles and Goldings making a classic session ale.
OLD FAITHFUL (4.0%)
Our best selling golden ale, a crowd pleasing beer with plenty of Goldings for a pleasant hoppy finish.
OLD FAITHFUL (4.0%)
One of our first three beers from the original brewery in Tirril. Our first light golden ale. Originally named after Charles Gough – The Unfortunate Tourist of Helvellyn (or rather Foxie his faithful dog). Mr Gough having been buried in Tirril in the early 1800’s.This crowd pleasing beer was by far our best seller for over 18 years.
Light and refreshing with plenty of Goldings for a pleasant hoppy finish.
The very first brew of Old Faithful, was made at 4.8% abv to be an easy drinking strong beer. So successful were we, that many of our locals returned after their first night on the 4.8% beer being warned they would be barred from the pub by their spouses if they ever came home in such a state again.
These days Old Faithful is a much more socially acceptable 4% abv.
Named after the historic brewing rooms that previously housed the brewery, a rich nut brown colour with a solid hop character.
When we first moved the brewery to larger premises, we settled on an obvious corner of Brougham Hall to be rebuilt (as part of the restoration process) to house our new 10 Barrel brewery. Absolutely by chance, we had chosen the original bakery and brewery – marked to be built on Cottingham’s original plans in 1823.
Obviously when we rebuilt the brewing rooms in 2003 we had no other choice but to mark the occasion with a beer. Clearly this beer had to be traditional with a rich nut brown colour, a good malty body – using plenty of roast and crystal barleys and also a solid hop character, featuring three classic British hops – Challenger, Fuggles and Goldings.
Our darkest, maltiest most traditional ale. Robust but not heavy, a great winter ale that gives any modern light ale a run for its money.
ACADEMY ALE (4.2%)
The third of our original Tirril ales, named after the famed mathematics academy of Mr Thomas Slee in Tirril. This is our darkest, maltiest most traditional ale. Robust but not heavy a great winter ale that gives any modern light ale a run for its money.
As we brew our beers down to a final gravity of 1008, this beer manages to be strong but not heavy and is as easy drinking as our lighter ales. Yet the roast malt and our combination of classic English hops gives it plenty of depth too.
RED BARN (4.4%)
Named after the sandstone barn in which the brewery is situated, distinctively coloured by Munich and Crystal malts a cracking stronger ale.
RED BARN ALE (4.4%)
Tirril Brewery’s third (and final) move was out away from the heart of the Lake District and across to the Eden Valley, where more space could be found for our 20 Barrel, state of the art brewery.
The brand new, purpose built, stainless steel brew kit was carefully fitted into Red House Barn in Long Marton. A Grade II listed sandstone barn, nestled beneath the Pennines.
Again we named a beer after our new location and used both Munich Malt and Colour 400 Crystal Malt to give a warm ruby red glow to the beer to help the beer reflect its name. As always the beer is brewed down to a final gravity of 1008, making it depetively (if not dangerously) light for a 4.4% abv beer. Once more a selection of British hops help compliment and lift the red malty ale into a fine strong beer.
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