Samuel Smith Brewery was founded in 1758 in Yorkshire, Great Britain. The brewery is the only one to still maintain its stone square method of fermentation. Yeasts date back to the early 1900s and brewing water is drawn from a 200-foot well, located beneath the old Tadcaster brewery. Oak casks are used to age beer, some dating as far back as 100 years ago. Their master coopers replace the staves as needed, allowing the wood to soak up ale flavors from past vintages. The 2008 Stingo is bottled-conditioned ale, brewed every year and released on “Yorkshire Day” Aug. 1, the following year. 8% ABV and aged for one year in these well-seasoned oak casks, the caramel-colored ale is packed with raisin, toffee, caramel, fig and malt that linger on the palate. $12.99/550ml. Quantities are very limited, so get it while you can! (Only 200 cases made.)

Aecht Schlenterla Rauchbier Marzen is made in Germany by the Brauerei Heller Trum with barley smoked during germination from beech wood from 24 to 36 hours at different temperatures. Heller Trum is one of a very few number of breweries left in Germany to employ this process, which most breweries replace with kiln drying. This ale pours coffee colored in the glass with a dusky head. It has a distinct smoky nose with pleasing dryness on the palate, barbecue, malt and notes of roasted meat. $4.89/16.9oz.

Finally, from the folks at Samuel Smith, and made entirely from organically farmed apples, a jewel of a cider. Samuel Smith’s Organic Cider pours pale gold in the glass. It has a nose redolent of fresh cut Granny Smith apple, clean apple on the palate with some sour notes in the back, a light spritz and delightful finish. Fermented with wine yeasts. $4.99/16.9oz.

Our tasting schedule this week:

• Friday, Aug. 21, at 5 p.m. – Taste Wolfberger Edelzweiker 2007.

• Saturday, Aug. 22, at 5 p.m. – Try Pyramid and MacTarnahan Breweries, a selection of ales.

• Sunday, Aug. 23, at 5 p.m. – We will pour Dufouleur Hautes Cotes de Nuit Bourgogne Blanc.