In September 2009 brewing recommenced in the village of Tirril, behind the Queen's Head Inn, exactly 100 years after the last Tirril Brewery had been closed down by its neighbouring larger rival.
The ales, initially brewed uniquely for the pub, soon gained popularity and brewing was moved to the 1823 brewing rooms on nearby Brougham Hall.
When Chris and Alison gained the Good Pub Guide's "National Pub of the Year" award in 2003 the brewery was cited as being a major factor in the Inn's success.
In July 2007 production started in the brewery's new home beneath the Pennine fells, a Grade II listed red sandstone barn in the village of Long Marton near the ancient county town of Appleby-in-Westmorland.
Capacity - The brewplant can produce 20 brewery barrels or 720gallons per brew with a full production capacity of 2160 gallons per week. Our intention is not to run at full capacity, but to use it to give us space for consistency of product and the ability to cope with the seasonal fluctuations there are in the Lake District and other tourist destinations.
Ingredients - We have always believed that classic British ale served in English Inns should be made with the best of traditional Britsh Ingredients. Floor malted Barley from Warminster maltings Britains oldest working maltings, continually in production for over 140 years.
English varieties of whole hops are sourced from Charles Farm and Co. in Worcestershire who have also been in the business since 1865.