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Allergens & Ingredients



Download the table to view our allergens and ingredients information in full here, or view the image below.




Our full packaged range of beers, mini kegs and Hopical Storm in keg are all certified as vegan-friendly.

We have worked closely with our supplier base, and registered charity The Vegan Society, the oldest vegan society in the world, to ensure the ingredients used in the production process of our beers enabled us to achieve vegan status.

All packaged beers, including our world-famous Landlord, will now wear the distinctive Vegan Trademark on their label, helping users identify that the product is free from animal ingredients.

The vegan status currently only applies to our bottled and canned range of beers, mini kegs, and kegged Hopical Storm, and not our traditional cask products, that still utilise isinglass finings as a clarification process aid. Timothy Taylor’s are currently researching different processes that would enable our cask beers to be vegan-friendly, without sacrificing the quality and clarity of product for which we are famous.


The Timothy Taylor's team are dedicated to producing beers of the highest calibre for all to enjoy. We are aware beer can be a forbidden fruit for some when brewers use cereals high in gluten. This makes their beers inaccessible for those with coeliac disease and other protein-based intolerances and allergies. Timothy Taylor's do not produce a gluten-free beer, but they are low in gluten.

We only use the finest barley with low nitrogen levels and other adjuncts such as rye, oats and maize in our beers. We do regularly test both our bottled beers and cask ales for gluten content via the ELISA test method.

Our bottled beers will routinely return results below 20ppm. Our cask and keg products routinely return results above the 20ppm gluten free mark and are yet to register at more than 100ppm. Between 20ppm and 100ppm beers can be considered to be very low in gluten content.

We do not currently have the ability to make complete assurances about each batch of beer we brew in relation to gluten as this is dependent on the harvest of the cereals we use.

Sensitivities to gluten are a complex thing, and also a very personal one. We are all unique and may respond to the cereal proteins in beer differently.