Beer Brewed at Yorkshire’s Oldest Brewery

Est. 1758

Stone Yorkshire Squares

Yorkshire Squares 1307011SamuelSmiths_012 (1)

The brewery still uses stone Yorkshire squares, made of solid blocks of slate, to ferment all its ales and stouts (except Sovereign and Extra Stout) and the same yeast strain has been used since the 1800s. The yeast is roused during fermentation to get oxygen to the yeast underneath the roof of the stone square. The system of fermentation results in a particularly full-bodied, rich, malty tasting beer.

Copper Mash Tuns

Mash Tun 2

Malted barley, in the form of grist, mixes with heated well water in copper mash tuns. The grist is then sparged with more well water to create wort. The wort contains natural sugars from the barley which are suitable for fermentation.

Whole Hops

Copper 1307011SamuelSmiths_003

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.

Hop Backs

Hop Backs 2

The hopped wort drops to the copper hop backs where the spent hops form a filter bed and are removed from the wort.

Oak Casks

Oak Cask in Cellar 1307011SamuelSmiths_013

Samuel Smith’s uses oak casks for all its naturally conditioned ale. The casks are made and repaired at the Old Brewery by the brewery’s full time cooper.

Cooperage

Coopers Shop lr

The Old Brewery still employs a full-time cooper who makes and repairs all Samuel Smith’s oak casks. The oak casks are used for handpulled Old Brewery Bitter and for maturing Yorkshire Stingo.

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