Theobroma cacao. Brewed with water from the original brewery well sunk in 1758, the gently roasted organic chocolate malt and real organic cocoa used in this ale import a delicious, smooth and creamy character, with inviting deep flavors and a delightful finish - this is the perfect marriage of satisfying stout and luxurious chocolate that will lead to smiles and refills. Samuel Smith's brews in traditional coppers, uses stone 'Yorkshire Squares' for fermentation, and ships every bottle from the brewery with great pride. A brewer caring for a batch of ale during open primary fermentation, where the centuries-old Smith yeast strain produces the rocky white foam. Samuel Smith's brews at a small, traditional British brewery, the oldest brewery in Yorkshire.