The Old Brewery at Tadcaster was established in 1758. It is Yorkshire’s oldest brewery. Traditional methods of brewing have been retained at The Old Brewery. The brewery still has its own cooper making and repairing all its oak casks. All Samuel Smith’s naturally conditioned draught beer is served from the wood. The original well at The Old Brewery, sunk in 1758, is still in use, with the brewing water being drawn from 85 feet underground.
Samuel Smith’s ales and stouts (except draught Sovereign and Extra Stout) are fermented in ‘stone Yorkshire squares’~ fermenting vessels made of solid slabs of slate ~ which give the beers a fuller bodied taste.
The yeast used to ferment Samuel Smith’s ales has been of the same strain since the nineteenth century. Samuel Smith’s grey Shire horses are stabled behind the Angel & White Horse, the pub next to the brewery.
The number one reason is craft beer tastes better than the "beer water" that is mass produced and mass marketed by the big beer companies. Craft beer tastes better because craft brewers spend their time focusing the quality of their beer rather than focusing on their marketing campaigns and stock prices.
Oh yeah! Craft beers can pack a punch. Most craft beers range from 5-10% ABV, but some can reach 20%, 30%, and even 40% ABV.