It’s about as traditional as you can get at The Old Brewery in Tadcaster where Samuel Smith’s ales, stouts, lagers and cider are made. Established in 1758, the original well in the brewery is still functional and the water used for brewing the ales and stouts is drawn from 85 feet under the ground! Samuel Smith still ferments ale and stout in traditional stone "squares", which are made from solid blocks of slate. The yeast used in the Old Brewery is one of the oldest unchanged strains in the country, still as healthy and as active as ever, frothing up into rich creamy heads. They even have grey shire horses still living in the brewery stables – they weigh a ton (literally) and are employed every now and then to deliver barrels of beer locally.