Traditional methods of brewing have been retained at The Old Brewery. The Samuel Smith brewery still has its own cooper making and repairing all its oak casks; all Samuel Smith’s naturally conditioned draught beer is handpulled from oak casks.
The original well at The Old Brewery, sunk in 1758, is still in use, with the brewing water being drawn from 85 feet underground.
Samuel Smith’s ales and stouts (except draught Sovereign and Extra Stout) are fermented in ‘stone Yorkshire squares’~ fermenting vessels made of solid slabs of slate ~ which give the beers a fuller bodied taste, using the same strain of yeast since the nineteenth century.
All Samuel Smith’s beers are brewed solely from authentic natural ingredients without any chemical additives, raw material adjuncts, artificial sweeteners, colourings, flavourings or preservatives.
All Samuel Smith’s beers and ciders are suitable for a vegan diet (except cask conditioned Old Brewery Bitter and bottled Yorkshire Stingo