Samuel Smith’s at glug…

The Old Brewery at Tadcaster was established in 1758. It is Yorkshire’s oldest brewery and traditional methods of brewing have been retained.

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 logoThe brewery still has its own cooper making and repairing all its oak casks. All Samuel Smith’s naturally conditioned draught beer is served from the wood.

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.

This gives the beers a fuller bodied taste, using the same strain of yeast since the nineteenth century.

The little town of Tadcaster is home to three breweries. Samuel Smith’s is a small brewery producing less than 5% of the beer brewed in the town.

The brewery also operates in the region of 200 pubs including the wonderful Prince of Wales on North Shields fish quay (one of our favourite watering holes).

What we sell at glug…

We stock the entire range of bottled Samuel Smith ales, which is:

Samuel Smith Pure Brewed Organic Lager at glug...Pure Brewed Organic lager – brewed with great care using only organic malted barley, organic hops, medium-soft water and a bottom-fermenting yeast; matured at low temperatures to bring out its delicate flavour and soft hop-character finish.

The cold maturation period allows the bottom-fermenting yeasts to secondary ferment and improve this lager’s flavour, purity and condition. Best served at about 44°F (7°C).

Organic Pale Ale – brewed with well water; best barley malt, yeast and aromatic hops; fermented in ‘stone Yorkshire squares’ to create a full, rounded flavour and after-taste.

Best served at about 51°F (11°C).

Nut Brown Ale –brewed with well water; best barley malt, yeast and aromatic hops; fermented in ‘stone Yorkshire squares’ to create a relatively dry ale with rich nutty colour and palate of beech nuts, almonds and walnuts.

Best served at about 55°F (13°C).

Taddy Porter – brewed with well water, malted barley, roasted malt, yeast and hops. Fermented in ‘stone Yorkshire squares’. Best served at about 55°F (13°C).

Oatmeal Stout – brewed with well water and frmented in ‘stone Yorkshire squares’ to create an almost opaque, wonderfully silky and smooth textured ale with a complex medium dry palate and bittersweet finish.

Best served at about 55°F (13°C).

Organic Chocolate Stout – brewed with well water (the original well, sunk in 1758, is still in use with the hard water is drawn from 85 feet underground), the gently roasted organic chocolate malt and organic cocoa impart a delicious, smooth and creamy character, with inviting deep flavours and a delightful finish.

This is the perfect marriage of satisfying stout and luxurious chocolate. Best served at about 51°F (11°C).

Samuel Smith India AleIndia Ale – brewed with well water; best malted barley and a generous amount of choicest aroma hops; fermented in ‘stone Yorkshire squares’ to create an exceptionally full-flavoured complex ale with an abundance of maltiness and fruity hop character.

The label on the bottle is based on Samuel Smith’s Victorian letterhead when the brewery was a contractor to Her Majesty Queen Victoria’s forces. Best served at about 51°F (11°C).

Organic Cider – a medium dry cider with brilliant straw colour, light body, clean apple flavour and a gentle apple blossom finish.

Best served at about 44°F (7°C).

Organic cherry, raspberry, strawberry and apricot fruit beers – handcrafted at the tiny All Saints Brewery set in a time warp in Stamford using the old manually operated brewing equipment.

Organic Samuel Smith fruit beers at glug...Finest organically grown barley and wheat are used to create a  complex ale which, having undergone primary and secondary fermentation with different yeasts and extended maturation, is taken to Samuel Smith’s small, independent British brewery at Tadcaster.

There it is blended with pure organic cherry, strawberry, raspberry or apricot fruit juices and more organic beer to create fruit beers of considerable strength and flavour.

The smooth distinctive character of the matured beer serves as the perfect counterpoint to the pure organic fruit juice.

Best served at about 44°F (7°C).

Yorkshire Stingo – some of the oak casks at Samuel Smith’s date back more than a century with the individual oak staves being replaced by the Old Brewery coopers over the years. 

Gradually the casks soak in more and more of the character of the ale fermented in stone Yorkshire squares.

Yorkshire Stingo is aged for at least a year, matured in these well-used oak casks in the brewery’s underground cellars deriving fruit, raisin, treacle toffee, Christmas pudding and slight oaky flavours, before being further naturally conditioned in bottle.

Winter Welcome Ale (seasonal) – this beer is a limited edition brewed for the short days and long nights of winter.

The full body resulting from fermentation in ‘stone Yorkshire squares’ and the luxurious malt character, which will appeal to a broad range of drinkers, is balanced against whole-dried Fuggle and Golding hops with nuances and complexities that should be contemplated before an open fire.

Best served at about 51°F (11°C).

Want to know more?

Thanks to Samuel Smith’s for the information on this page.

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