Samuel Smith brews at the Old Brewery in Tadcaster – established 1758. Traditional brewing methods have been retained.
Stone Yorkshire Squares
The brewery still uses stone Yorkshire squares to ferment all its ales and stouts (except Sovereign and Extra Stout) and the same yeast strain has been used since the 1800s.
Whole Dried Hops
Whole dried English hop varieties such as Fuggles and Goldings are used to add bitterness and aroma to Samuel Smith’s traditional ales in the antique boiling coppers.
Samuel Smith’s uses oak casks for all its naturally conditional ale. The casks are made and repaired at the Old Brewery by the brewery’s full time coopers.
The Old Brewery has two full-time coopers who make and repair all Samuel Smith’s oak casks which are used for handpulled Old Brewery Bitter.
Samuel Smith’s Shire Horses
Grey Shire horses stabled at the Old Brewery are used five days a week to deliver beer in and around Tadcaster.
Samuel Smith’s Pubs
Most are small pubs situated in the former mill, mine and steel areas of the north of England, serving the local community and offering excellent value for money. The pubs only stock Samuel Smith’s products.