"Brewed with well water (the original well at the Old Brewery, sunk in 1758, is still in use, with the hard well water being drawn from 85 feet underground); 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."
-Samuel Smith's Brewery
Yorkshire’s Oldest Brewery – Est. 1758, Samuel Smith brews a wide range of high quality beers, solely from authentic natural ingredients. The brewery still uses stone Yorkshire squares to ferment all its ales and stouts, and the same yeast strain has been used since the 1800s.