Tirril Brewery

Tirril Brewery was established in 1999 by Chris Tomlinson at the Queen's Head Inn in the Cumbrian village of Tirril, reviving a local brewing tradition exactly 100 years after the closure of John Siddle's brewery in 1899. Chris had taken over the pub in 1996 and began brewing on a modest two-and-a-quarter-barrel system assembled from salvaged equipment, including old brewery components and improvised fittings. Originally intended as a hobby brewery supplying the pub, its early beers were developed with enthusiastic input from regular customers. Within a year, three distinctive ales had emerged, each inspired by characters and stories from the village's history.

The brewery's fortunes changed dramatically during the 2001 foot-and-mouth outbreak, when restrictions devastated the rural economy and the Queen's Head lost much of its trade. Selling beer beyond the pub became an important source of income, unexpectedly creating demand across Cumbria. As the brewery grew, it moved in 2003 to Brougham Hall near Penrith, installing a larger ten-barrel brewing system in part of the historic building originally designed as a brewhouse and bakery in 1823. The move allowed Tirril to expand its range and distribution, introducing beers inspired by Brougham Hall and the surrounding Lake District.

Continued growth eventually required another move, and in 2007 Tirril began brewing at Red House Barn in Long Marton, near Appleby-in-Westmorland. The Grade II listed agricultural building underwent extensive restoration to accommodate a purpose-built twenty-barrel brewing system, while preserving its historic character. From this new home, the brewery expanded its range of traditional ales with beers including Red Barn Ale, Eden Valley Pale Ale, Ullswater Blonde, Windermere IPA and Borrowdale Bitter. Keg beers and pilsner lagers followed from 2012, broadening the brewery's offering while retaining its strong connection to Cumbrian history and landscapes.

Innovation has remained central to Tirril's development. In 2018, the brewery introduced gluten-free bottled ales and pilsners, later expanding the approach to its entire beer production across cask, keg and bottle formats. The brewery also developed a partnership with Solway Spirits, creating bespoke gins using locally foraged hedgerow ingredients alongside rhubarb and raspberries grown in the farmhouse garden. Today, Tirril continues to brew from Red House Barn, combining traditional British brewing with modern gluten-free production. Its beers remain closely associated with Cumbria, reflecting the region's villages, landscapes and remarkable local history.