Samuel Smith's Old Brewery Tadcaster The Famous Taddy Porter

Samuel Smith's Old Brewery Tadcaster The Famous Taddy Porter.

5 % ABV, 32 IBU. Samuel Smith's Brewery, Yorkshire, England. 

There are those times when I page through this blog and consider a certain brewery and think about which beers are represented within it, and which are not. This is one of those instances, looking at Samuel Smith's, the traditional Yorkshire brewery, and the merely seven beers contained herein.  So many missing, and among them, this, a favorite of mine for so many years. 

I will do something that I've done before and will do again. Write new notes, then look at the old, for I know for a certainty that I'd written about this one many years ago. Let's crack this crown and get into it: 

Just about blackness, conplete opacity, short-lived brown head. 

In the nose: slightly sweet, treacle, molasses, brown sugar. Mostly malty. Whiffs of anise, raisins, rum. All this in a traditional English porter? 

In the mouth: Some sweetness again, with a modicum of bitter, to match the black, caramel-y malts. Dark fruits, once more, but altogether well-balanced, smooth and satisfying. Tastes of cola, coffee, cocoa, and some spice, too. Medium body, and easy drinkability. A fine beverage, sets the soul at rest. This is truly as traditional an English porter as you're going to find with any ease at all. (If you ever see Salopian Entire Butt, get some.)

As promised, here's what I offered up to BeerAdvocate back in January of 2003, eighteen years ago (!): 

Tan, creamy head. Pitch black. Intenslely aromatic: rich, roasted coffee, butterscotch, toffee. Great hop presence. but light on the palate. Smooth, well-rounded, a porter full of character, that will remain on the top of my list until the end of time. Absolutely perfect. Light enough in alcohol to stand in as a session beer (but too expensive to actually work that way), and with plenty of body and bite.

A very dark, full bodied ale with a rich, creamy head and an intense dry, tangy character. Brewed with well water (the original well sunk in 1758 is still in use), malted barley, roasted malt, yeast and hops. Fermented in stone Yorkshire squares. The type of beer first brewed in the early 18th century; gained its name from being drunk by porters in the fish, meat and other produce markets.