The brewery still uses stone Yorkshire squares to ferment all its ales and stouts (except Sovereign and Extra Stout) and the same yeast strain has been used since the 1800s.
Whole Dried Hops
Whole dried 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.
Oak Casks
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 coopers.
Cooperage
The Old Brewery has two full-time coopers who make and repair all Samuel Smith’s oak casks. The oak casks are used for handpulled Old Brewery Bitter and for maturing Yorkshire Stingo.
