Samuel Smith's Taddy Porter
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Tasting Notes
The aroma leads with roasted malt, dark chocolate, and a faint earthiness, with hints of dried fruit underneath. On the palate, flavors of bitter cocoa, coffee, and a subtle molasses sweetness come together without any one element dominating. The body is medium-full, with a creaminess that comes partly from the stone Yorkshire water used in brewing. The finish is moderately dry, with lingering roast and a gentle bitterness that fades cleanly.
About the Brewery
Samuel Smith's is based in Tadcaster, North Yorkshire, England, and is one of the country's oldest surviving breweries, established in 1758. The brewery still uses a house yeast strain and traditional Yorkshire stone squares for fermentation, practices largely unchanged for generations. They're known for a range of classic British and world styles bottled under distinctive cream-label packaging, and they operate a large estate of traditional pubs across England. Their commitment to traditional methods gives their beers a consistency and character that stands apart from most commercial British brewing.
Food Pairings
Oysters are a historically grounded match, with the roast bitterness cutting through the brine and fat of the shellfish. A good beef stew or braised short rib pairs well because the malt depth mirrors the savory, caramelized meat without overwhelming it. Dark chocolate desserts — a brownie or a pot de crème — work because the beer's cocoa notes echo rather than fight the sweetness. Aged cheddar or a sharp Lancashire cheese provides a salty, tangy contrast that brings out the porter's malt body. Smoked sausages or a charcuterie board with cured meats also complement the roasted grain backbone naturally.
Style Guide
English porter is a roasted malt-forward ale that sits between a mild ale and a stout in terms of intensity, typically ranging from about 4% to 6% ABV. It originated in 18th-century London, where it became the dominant working-class beer, built on brown and black malts that deliver chocolate, coffee, and light caramel character. Compared to stout, porter is generally lighter-bodied and less aggressively roasted; compared to a brown ale, it carries noticeably more roast and bitterness. The style nearly disappeared in England by the mid-20th century before being revived by craft and traditional brewers starting in the 1970s and 1980s.