Founded in 1758 in Tadcaster, North Yorkshire, England, Samuel Smith’s—also known as The Old Brewery—is indeed the oldest in Yorkshire. With traditional brewing methods retained since its founding, the brewery still has its own cooper making and repairing all of its oak casks, and the original well—sunk in 1758—is still in use, with its gypsum-rich hard brewing water drawn from 85 feet underground.
Samuel Smith’s ales and stouts are fermented in stone Yorkshire squares made of solid slabs of slate, which give the beers a fuller-bodied taste. The yeast is of the same strain used 19th century. Samuel Smith brews its beers solely from authentic natural ingredients without any chemical additives, raw material adjuncts, artificial sweeteners, colorings, flavorings or preservatives.
The little town of Tadcaster is home to three breweries, and Samuel Smith’s produces less than 5 percent of the beer brewed in the town. Fortunately, some of their beer is exported to the United States, including Samuel Smith’s Pure Brewed Lager, Pale Ale, India Ale, Organic Lager, Organic Ale, Organic Cherry, Raspberry and Strawberry fruit beers, Nut Brown Ale, Taddy Porter, Oatmeal Stout, Imperial Stout and more.
Samuel Smith’s Oatmeal and Imperial Stouts are classic examples of Old World British Stouts. The Oatmeal Stout has an almost opaque, wonderfully silky and smooth texture with a complex medium-dry palate and bittersweet finish. The Imperial Stout, at 7 percent ABV, is a rich flavorful brew that pours a deep chocolate color with a roasted barley nose and delivers a flavor that is a complexity of malt, hops, alcohol and yeast.(www.samuelsmithsbrewery.co.uk)