Founded in 1758 in Tadcaster, North Yorkshire, England, Samuel Smith – also known as The Old Brewery – is indeed the oldest brewery in Yorkshire. With traditional brewing methods used since its founding, the brewery still makes its own barrels and repairs all of its oak casks. 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 in the 19th century. Samuel Smith beers are brewed solely from 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 the Samuel Smith brewery produces less than 5 percent of the beer made there. 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 and Imperial Stout.
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 complex flavor from malt, hops, alcohol and yeast.
Source: Samuel Smith
