Our Brewing Process: 5. The copper and whole-leaf hops

We’re one of the last brewers in Britain to exclusively use whole-leaf hops. They are an expensive and difficult to handle ingredient, but we think they’re vital to achieving the depth of flavour of our beer - just like using fresh herbs in cooking. Our expert brewers use a unique blend of hop varieties that has been perfected over the many years since 1858 when Timothy Taylor founded the brewery.
In the hours it takes the wort (the liquid extracted from the mashing process) to run off the mash tun, the copper is gradually filling and coming to the boil. Our chosen blend of hops is then added in stages to the copper as it boils. This process allows the careful balance of spicy aromas, floral and slightly fruity notes with a subtle citrus to be extracted from the hops - the heart of the Taylor’s taste.