Yorkshire’s Oldest Brewery. 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 (except Sovereign and Extra Stout) and the same yeast strain has been used since the 1800s. 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. 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 two full time coopers.