David Smith of York looks back at 50 years in brewing

David Smith of Copmanthorpe began his career at Sam Smith’s Brewery at Tadcaster after studying Chemistry at University.

The 71-year-old recalled: “One afternoon, I went to see the careers tutor and he asked me what I do in my spare time. I replied if I am not wring essays, I would be in the student union bar. He said brewing would be a good career and that was a bit of a lightbulb moment.”

David returned to York, where he grew up, and started writing to breweries in the area “begging for a job.”

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Fortunately, his letter arrived at the Tadcaster-based brewery the same day as a brewer resigned to move overseas.

He was interviewed the following week and started work the week after, on June 21 1976.

David Smith and son Rob Smith, who also works at the consultancy. (Image: Claire Wood Photography)

Sam Smith’s Old Brewery in Tadcaster is Yorkshire’s oldest brewery, established in 1758.

David believes it is “arguably still the best brewery in Yorkshire” and he doubts he could not have had a better grounding in brewing anywhere else.

David told the Press: “When I started brewing in what was very much a Victorian Brewhouse on one side of the Tower brewery, and in a slightly more modern lager plant next door.

David Smith (Image: Pic supplied)

“A few years later, we gained an even newer all singing, all dancing, all-purpose plant. Whilst Sam’s was very traditional in many ways, it was well ahead of its time in many others – producing for example low alcohol beers and organic beers all those years ago.

“You name it we had a go at it, which was a great way to learn all aspects of brewing many different beers styles with a variety of equipment. This was something that has continued to serve me well throughout my brewing career.”

After seven years of round-the-clock shift brewing, the now 71-year-old moved over to Quality Assurance to learn the microbiological side of keeping beer in good order and infection free.

David said: “It is still something I very much believe is the key to brewery survival in these difficult times, quality and consistency has to come first and this belief has stood me in good stead for the following 38 years and the many breweries I have worked with.”

In 1988, he left Sam Smith’s Brewery and set up DA Smith Brewing Services & Consultancy providing help and technical assistance to the ever-increasing number of new independent breweries.

At the time, the UK had around 80 breweries, with him helping out at 3-4 of them. By the time of the pandemic, their numbers had boomed to almost 3,000 before falling back since.

David Smith and son Rob Smith, who also works at the consultancy. (Image: Pic supplied)

David says such numbers were not sustainable was not sustainable as they opened up far too quickly. and though breweries are still closing, he believes the numbers will level out and confidence in the sector will eventually return.

He said: “Selling beer is the hard part. That’s always been the case. Our job is to make sure the beer is the best possible. You cannot sell a bad pint.”

Over the decades, David has worked with well over 250 breweries around the UK plus a few overseas, including a current project in Ibiza fitting a small brewery into a bar.

David Smith enjoying the fruits of his labour (Image: Claire Wood Photography)

His work has also taken him across Europe, including projects in Italy and France.

David continued: “We look after a solid core of breweries around the UK with whom we work closely, providing technical back-up and regular QA surveys, helping maintain quality and consistency year on year.

“More locally I have worked in the past with breweries such as York Brewery, Ainsty Ales, Treboom, all sadly now missing from the York beer scene, and many breweries still producing excellent beers such as Brew York and Yorkshire Heart and a bit further afield such as Brass Castle, Hambleton and Wold Top to name but a few and all regulars on the York beer scene.”

David Smith says you cannot sell bad beer. (Image: Claire Wood Photography)

As yet, David has no plans to retire, saying he is fortunate to have made a career in an industry that is great to work in.

He added: “I also work with wonderful brewers – many of whom have become good friends over the years, all dedicated to making great beer. So why think of retiring when brewing still offers so much and I’m fit enough to enjoy it, and the odd pint or two! Cheers!”

Is this your idea of a dream career? But whose beer do you think is best? Tell us what you think and why in the comments below.