TWO brothers who run a Cross Hills brewery have been busy setting up a new restaurant following another successful cider pressing day.

Stephen and Robert Naylor, who own Naylor’s Brewery on Station Road, held their annual cider pressing day at the end of September.

About 40 people turned out and brought more than 3,000 kilograms of apples, which equated to 1,200-1,300 litres of cider.

The brew is still fermenting but will be ready for drinking by February or March.

“It takes five months to age,” said Robert. “We let it naturally ferment, which will make it quite strong. It’s a proper scrumpy.”

Most of the cider produced will go to the people who brought apples on the day, at a charge of £1 a bottle. The rest will be sold by the brewery. Robert said 10p of every bottle will go to Manorlands hospice.

“The cider pressing day was a great day for local residents,” added Robert. “There weren’t quite as many people as last year, because some were telling us they didn’t have as many apples on their trees this year.”

Although this is the Naylor’s sixth year of staging the cider pressing day, they also have been busy brewing a wide range of beers and setting up a new restaurant.

“We have a range of core products, but we also do three special brews, which are seasonal or one-off beers,” said Stephen.

In the run-up to Hallowe’en, Zombie Apocalypse, a pale ale with some surprise flavourings, will be available.

Then for Christmas, Naylor’s will brew its annual Winter Warmer, a beer with seasonal spices, and Scrooge’s Christmas Barrel, a strong (5.9 per cent) amber ale.

“As the business continues to expand more and more, we are specialising in cask ales and bottled beers,” said Stephen. “We’ve had to buy 400 more barrels, which will go into pubs, just to keep up with demand.”

Naylor’s is also launching a new venture that will offer its customers a chance to sample a variety of culinary delights.

“We’re putting in a new kitchen so we can offer diner-style food, including a range of snacks, burgers, pulled pork and beef brisket,” said Stephen.

The brothers are planning to open the new restaurant, which will be called Beer Belly Kitchen, by Christmas.

And depending on demand, Stephen said it could be open three nights a week. Naylor’s Brewery and Emporium currently serves its hand-pulled ales from 3pm to 11pm on Fridays.

lWhat do you think? We welcome letters on this or any other subject. E-mail richard.parker@keighleynews.co.uk or write to The Editor, Keighley News, 80-86 North Street, Keighley, West Yorkshire BD21 3AG. Please include your name, address and daytime telephone number.