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Samuel Smith's Taddy Porter
Very dark, fairly full in body, and packed with flavor. Intense, dry, tangy character of roasted barley.
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), malted barley, roasted malt, yeast, and hops. Fermented in ‘stone Yorkshire squares’.