The Old Brewery at Tadcaster was founded in 1758 and is Yorkshire’s oldest brewery. Samuel Smith is one of the few remaining independent breweries in England, and further is the last to utilize the classic Yorkshire Square system of fermentation solely in stone squares.

The rich Samuel Smith strain of yeast at The Old Brewery dates from the early 1900s. Hops are hand-weighed by the master hop blender, and the brewing water is drawn from the original well, sunk over 250 years ago.

First introduced to the U.S. market in 1978 by Merchant du Vin, Samuel Smith beers quickly became the benchmark ales for the emerging craft beer movement. To this day, they remain among the most awarded.

Samuel Smith beers and cider are vegan products, registered with The Vegan Society, as seen here in .pdf. (Stingo is aged in wooden vessels that previously held fined beer, so it’s not registered vegan.)

Beers from Samuel Smith’s Old Brewery have delighted consumers and inspired other brewers for over 250 years. Some of the traditions of this fiercely independent Yorkshire brewery can be seen in the video below: delivery by horse-drawn dray wagons; barrels made by the brewery cooper; and open-topped Yorkshire Square fermenters made of slate.

ORGANIC CIDER – Bright straw-gold with excellent clarity, Samuel Smith’s Organic Cider has a light body with brilliant conditioning, a crisp clean flavor, and a dry finish. The bouquet is fresh apples, with a soft floral note. Certified Organic by the USDA-accredited UK Soil Association. 5% ABV.

ORGANIC PERRY – Dry, sparkling pear cider with clear pale straw colour, smooth body, crisp but rich flavour of ripe pears, and the appealing aroma of a summer pear orchard. The cold fermentation with a wine yeast allows for the delicate pear aroma to shine, in this refreshing, thirst-quenching pear cider. Samuel Smith’s Organic Perry is naturally gluten-free and USDA Certified Organic. Pear juice used to produce Samuel Smith’s Perry contains a mix of varieties selected to balance fresh pear flavor with tartness, acidity, and sweetness. Samuel Smith’s uses a wine yeast strain to ferment Perry, providing a clean finish and highlighting pure pear flavor and aroma all the way through to the finish. 5% ABV.

ORGANIC APRICOT ALE – People have enjoyed apricots since prehistoric times – so long, in fact, that the origin of apricot trees, Prunus armeniaca, is uncertain. Although the scientific name suggests an origin in Armenia some scholars think apricots originated in China. They are now grown around the world where the climate allows. Apricots contribute to a stunning fruit beer: the ripe, aromatic bouquet supports a sweet, summery flavor with just a suggestion of stone-fruit tartness. Samuel Smith’s Organic Apricot Ale is rich and full-bodied; the color is a glowing hazy orange. 5.1% ABV, 14 IBUs.

ORGANIC STRAWBERRY ALE – Strawberries offer a soft and subtle flavor, making the character of this fruit beer extremely sophisticated and refined. The smooth malt and aromatic strawberry flavors merge together in an elegant fashion, with fresh, ripe strawberries shining through. 5.1% ABV, 14 IBUs.

TADDY PORTER – Porter was the first commercially brewed beer. It was named for the train porters who were its original servers and consumers, and became hugely popular in 18th & 19th century Britain. Popularity declined in the 20th century, but Samuel Smith’s Old Brewery, Yorkshire’s oldest, reintroduced authentic porter to the British beer scene in 1979. Since then, Taddy Porter has helped inspire the rebirth of the porter style. Very dark, fairly full in body and packed with flavor. Intense, dry tangy character of roasted barley. 5% ABV, 32 IBUs.

OATMEAL STOUT – At one time promoted as a drink for lactating mothers, oatmeal stout was described as nutritional on early labels. Oats are in the same family as barley, and a small addition yields great flavor and adds smooth body. Popular in the late 1800’s, the last oatmeal stout was brewed before the Second World War until Samuel Smith reintroduced this style in 1980. Almost opaque deep brown color, with an unusually silky texture and complex, medium-dry velvet palate with enticing fruitiness. Finish is, perhaps, bittersweet. 5% ABV, 32 IBUs.

IMPERIAL STOUT – Russian imperial stout was originally brewed in Great Britain to satisfy the Czarist courts, who were great connoisseurs of Champagne, caviar and the art of the table. Because it was transported across the freezing Baltic, Russian imperial stout was brewed with a high level of alcohol. Deep black color; rich, deep flavors of chocolate, roasted barley, and ale fruitiness with hop bitterness in balance: a big yet still elegant ale. Beautiful, long finish – a complex blend of malt, hops, alcohol and yeast. 7% ABV, 35 IBUs.