The Coopers family tasting notes. A family owned Australian icon, Coopers Brewery has been passionately brewing a range of unique and original for six generations, which are enjoyed all around the world.

Drinking and tasting a Coopers is an experience in discovering a beer full of character and flavour.

Coopers strives to bring joy to the drinker from the first instant you see the glass being filled to the time when you drain the last drop.

Coopers beers are enjoyed for far more than just how they taste. How a Coopers beer appears so attractive in the glass, and how they taste when you drink one, is all to be savoured as part of the tasting experience.

Coopers produces a variety of beers, from low alcohol through to stronger ales and .

Coopers are known for their natural conditioned (bottle fermented) Ales. This traditional method has been used at Coopers since 1862 and gives these beers their cloudy appearance.

After fermentation, a special technique of natural conditioning the same strain of yeast used for the primary fermentation is used and added to the beer prior to it being packed into bottles, cans or kegs using state of the art equipment. A secondary fermentation and natural conditioning is then carried out in the package in such a way that the yeast is maintained in a healthy state during this second fermentation.

Come and meet the whole family and discover the background to the beers and why they have been loved and appreciated since Thomas Cooper first made them in 1862. Coopers Birell has all the hallmarks temperatures to produce a beer with of a great premium beer. It has a rich minimal alcohol whilst also having a Coopers golden colour, and has a full malty full character. aroma and flavour with one important difference: an alcohol content of The methods used in both the Birell only 0.5%. brewhouse and fermentation area are unique to this style of beer. The flavour is initially sweet but is The process begins with a careful balanced by the moderately high mashing program that results in a bitterness and finishes with a soft high amount of unfermentable sugars. body with good carbonation and In order to further keep the alcohol crisp after-bitterness. low, the fermentation is deliberately limited and hence a high amount The choice of brewing raw materials of residual sugar is produced. The is in keeping with the long traditions beer is then chilled and kept below of brewing and is limited to zero to allow maturation, clarification malted barley, hops, water and yeast. and stabilisation to occur over an No additional sugar or other adjunct extended period. A final cold filtration is used as an additional carbohydrate then occurs and the beer can then source. The barley malt is grown be packed into bottles or cans and malted in using state of the art equipment that in accordance with Coopers’ prevents any air contacting the beer specification. The Australian grown and causing oxidation that damages hop variety called Pride of Ringwood the flavour. provides the hop bitterness. The water used is derived from deep This beer would be best suited to aquifers at the brewery. The mineral accompany foods like pasta or Asian content is adjusted using a unique dishes which match the bitterness in process to provide water with a the beer. composition that is suited to Lager beer production. The yeast culture Alcohol: 0.5% Carbohydrates: 4.15 Grams /100ml used for fermentation is a bottom Energy: 91 Kilojoules / 100ml fermenting type; it has been selected 21 Calories / 100ml for its ability to ferment at low “The teetotaler’s tipple.” Coopers Premium Light is brewed culture used for fermentation is a using traditional raw materials and bottom fermenting type, it has been Coopers brewing techniques, which produce a selected for its ability to ferment lower alcohol beer which still displays at low temperatures producing an a full flavour with plenty of malt appealing and full character and Light and hop character. Welcome to a then settle to the bottom of the premium low alcohol Lager that does fermentation vessel at the end of not sacrifice on flavour. fermentation.

This beer is a light straw colour with The methods used in both the a high degree of clarity and excellent brewhouse and fermentation area foam which lasts throughout the are typical of Lager production, most enjoyment of the beer. The aroma notably the ability to limit the amount is clean and fresh with up front malt of unfermented malt sugar and the character and subtle fruity esters and use of low temperature fermentation floral and grassy late hop notes. The in lager fermentation vessels which flavour is initially quite soft and malty have steep conical bottoms to with but has noticeable mouth separate the yeast at fermentation’s feel followed by a sweet middle end. The beer is then chilled and palate and finishes with a medium to kept below zero to allow maturation, light body and a crisp, mild after- clarification and stabilisation to occur bitterness. over an extended period. A final cold filtration then occurs and the beer can The choice of brewing raw materials then be packed into bottles, cans or is in keeping with the long traditions kegs using state of the art equipment of Lager brewing and is limited to that prevents any air contacting the malted barley, hops, water and yeast. beer and causing oxidation that No additional sugar or other adjunct damages the flavour. is used as an additional carbohydrate source. The barley malt is grown This beer would be best suited to and malted in South Australia accompany foods such as fish and in accordance with Coopers’ shellfish which match well with the specification. Specially selected hop crisp flavour of the beer, or mild varieties are used to provide a grassy Asian dishes which match well with and floral hop aroma and also hop the beer’s dry finish or poultry which bitterness. The water used is derived match well with the low alcohol. from deep aquifers at the brewery. The mineral content is adjusted using Alcohol: 2.9% Standard Drinks: 0.9 / 375ml a unique process to provide water Carbohydrates: 1.25 Grams /100ml with a composition that is suited to Energy: 108 Kilojoules / 100ml 26 Calories / 100ml Lager beer production. The yeast “Legendary taste.” Coopers Clear is brewed using adjusted using a unique process to traditional raw materials and a provide water with a composition that Coopers specialised brewing technique to is suited to Lager beer production. ensure a crisp, full flavoured Lager The yeast culture used for with the added bonus of having fermentation is a bottom fermenting Clear a lower carbohydrate content type, it has been selected for its compared to other full strength ability to ferment at low temperatures Lagers. Welcome to the beer that is producing a well attenuated Lager a celebration of what drinking beer and the yeast will then settle to the is all about: a low carb beer with the bottom of the fermentation vessel at Coopers promise of quality and taste. the end of fermentation.

This beer is a light golden colour The methods used in both the with high clarity and excellent head brewhouse and fermentation area formation which provides immediate are typical of Lager production, but visual appeal. The aroma is fresh and with extra fermentation time to craft clean with subtle fruity esters and the unique character. The beer is floral late hop notes. The flavour is then chilled and kept below zero initially smooth and malty, followed to allow maturation, clarification by a firm middle palate bitterness and stabilisation to occur over an and finishes with a medium body extended period. A final cold filtration with a crisp and dry taste without any then occurs and the beer can then lingering after-bitterness. be packed into bottles using state of the art equipment that prevents any The choice of brewing raw materials air contacting the beer and causing is in keeping with the long traditions oxidation that damages the flavour. of Lager brewing and is limited to malted barley, hops, water and yeast. This beer would be best suited No additional sugar or other brewing to accompany foods like chicken adjunct is used as an additional dishes which will match the beer’s carbohydrate source. The premium all malt recipe, fish dishes which will grade malted barley is grown complement the beer’s crisp taste and malted in South Australia in or spicy Asian dishes which can accordance with Coopers’ exacting contrast the beer’s dry finish. specification. Carefully selected hop varieties are used to provide both Alcohol: 4.5 % Standard Drinks: 1.3 / 355ml hop aroma and flavour. The water Carbohydrates: 1.0 Grams / 100ml used is derived from deep aquifers at Energy: 130 Kilojoules/100ml 31 Calories / 100ml the brewery. The mineral content is “Refreshingly clear.” Coopers Lager is brewed using fermenting type, it has been selected traditional raw materials and brewing for its ability to ferment at low Coopers techniques, which produce a crisp, temperatures producing an appealing refreshing flavour with a good balance fruit-ester character and then settle to of malt and hop character. Welcome the bottom of the fermentation vessel Lager to a Lager that actually has something at the end of fermentation. to say. The methods used in both the This beer is a light golden colour brewhouse and fermentation area with high clarity and excellent head are typical of Lager production, most formation and retention which notably the use of low temperature provides immediate visual appeal. fermentation in Lager fermentation The aroma is fresh and clean with vessels which have steep conical subtle fruity esters and floral late hop bottoms to separate the yeast at notes. The flavour is initially smooth fermentation’s end. The beer is and malty, followed by a firm middle then chilled and kept below zero palate bitterness and finishes with to allow maturation, clarification a medium body and a crisp, non- and stabilisation to occur over an lingering after-bitterness. extended period. A final cold filtration then occurs and the beer can then The choice of brewing raw materials be packed into bottles, cans or kegs is in keeping with the long traditions using state of the art equipment that of Lager brewing and is limited to prevents any air contacting the beer malted barley, hops, water and yeast. and causing oxidation that damages No additional sugar or other brewing the flavour. adjunct is used as an additional carbohydrate source. The premium This beer would be best suited to grade malted barley is grown accompany foods like seafood which and malted in South Australia in match well with the body of the beer, accordance with Coopers’ exacting spicy or Asian dishes which can specification. Specially selected hop contrast the beer’s overall flavour varieties are used to provide both a profile and barbequed foods which floral hop aroma and hop bitterness. are a good match for the beer’s The water used is derived from deep alcohol level. aquifers at the brewery. The mineral content is adjusted using a unique Alcohol: 4.8% Standard Drinks: 1.4 / 375ml process to provide water with a Carbohydrates: 1.1 Grams /100ml composition that is suited to Lager Energy: 131 Kilojoules / 100ml 31 Calories / 100ml beer production. The yeast culture used for fermentation is a bottom “The brewer’s drop.” Coopers 62 is brewed using production. The yeast culture used for traditional raw materials and brewing fermentation is a bottom fermenting Coopers techniques, which produce a crisp, full type, it has been selected for its flavoured Lager with a good balance ability to ferment at low temperatures of malt and hop character. Welcome producing a well attenuated Lager 62 Pilsner to the perfectly individual Pilsner. and the yeast will then settle to the bottom of the fermentation vessel at This beer is a straw to golden colour the end of fermentation. with high clarity and is based on the classic Bohemian styled The methods used in both the which display a dense and rich foam brewhouse and fermentation area formation. The aroma is fresh and are typical of Lager production, most displays subtle fruity notes from notably the ability to limit the amount the esters. It also displays citrusy of unfermented malt sugar and the and grassy late hop notes. The use of low temperature fermentation flavour is initially smooth and well in Lager fermentation vessels which balanced, followed by a firm middle have steep conical bottoms to palate bitterness and finishes with separate the yeast at fermentation’s a medium body and a crisp, non- end. The beer is then chilled and lingering after-bitterness with some kept below zero to allow maturation, residual sweetness. clarification and stabilisation to occur over an extended period. A final The choice of brewing raw materials cold filtration then occurs and the is in keeping with the long traditions beer can then be packed into bottles of Lager brewing and is limited to using state of the art equipment that malted barley, hops, water and yeast. prevents any air contacting the beer No additional sugar or other brewing and causing oxidation that damages adjunct is used as an additional the flavour. carbohydrate source. The premium grade malted barley is grown This beer would be best suited to and malted in South Australia in accompany foods such as fish which accordance with Coopers’ exacting matches with the clean flavour, specification. The hop varieties called chicken dishes to match with the Saaz and Hersbrucker are used in late residual sweetness or goat or lamb hopping to provide distinctive citrus dishes to match with the all malt and grassy hop notes. The water recipe. used is derived from deep aquifers at the brewery. The mineral content Alcohol: 5.0 % Standard Drinks: 1.4 / 355ml is adjusted using a unique process Carbohydrates: 1.2 Grams / 100ml to provide water with a composition Energy: 138 Kilojoules/100ml 33 Calories / 100ml that is suited to Lager beer “The perfectly individual Pilsner.” A smooth and easy drinking mid from deep aquifers at the brewery. The strength beer with all the flavour you mineral content is adjusted using a Coopers would expect from a Coopers Ale. unique process to provide water with Welcome to a mid-strength beer that a composition that is suited to Ale is full of flavour. production. The yeast culture used for fermentation is a top fermenting Mild Ale type, and it ferments at a higher Coopers Mild Ale is brewed using traditional raw materials and Ale temperature than the Lager beers brewing techniques, which produce a producing a more robust product clean, refreshing flavour with fruity and full of fruity flavour. These fruity floral characters, balanced with a crisp flavours arise from the esters which bitterness and smooth malt character. characterise Ales produced from worts having high protein contents. This beer is a pale golden colour and pours with a lively level of The methods used in both the carbonation. The slight cloudiness brewhouse and fermentation area which is evident is due to the are unique to this style of beer. After presence of yeast, which is fermentation, a special technique carried through the fermenting stage of natural conditioning the same to finally produce the strain of yeast used for the primary natural carbonation. fermentation is used and added to the beer prior to it being packed into The aroma has a strong malt bottles, cans or kegs using state character with hints of mild citrus from of the art equipment. A secondary the hops and some mild spice notes. fermentation and natural conditioning The initial flavour displays moderate is then carried out in the package malt character with a balanced hop in such a way that the yeast is flavour. The mid palate is light bodied maintained in a healthy state during with lively carbonation and the finish this second fermentation. This beer is dry and displays some mild to low is preservative and additive free as after-bitterness which adds to the the low levels of oxygen present in pleasing mouth feel. the beer at the time of packaging is consumed by the yeast. The choice of brewing raw materials is limited to malted barley, hops, This beer would be best suited water and yeast. No additional to accompany foods like lamb or sugar or other adjunct is used as pork which can complement the an additional carbohydrate source. beer’s flavour, Asian dishes which The premium grade malted barley is match well with the beer’s dry grown and malted in South Australia finish, or pasta or even cheeses like in accordance with Coopers’ exacting Blue Cheese or strong Cheddar to specification. The two different hop contrast with the mild flavour of the varieties used are: Australian grown beer. Pride of Ringwood hops provide the Alcohol: 3.5% majority of the hop bitterness and Carbohydrates: 1.5 Grams /100ml quantities of the aroma and a variety Standard Drinks: 1.0 / 375ml Energy: 125 Kilojoules / 100ml called Saaz are used in late hopping 30 Calories / 100ml to provide distinctive floral and citrus hop notes. The water used is derived “A mid-strength with full flavour.” A refreshing and smooth easy drinking The mineral content is adjusted ale guaranteed to turn heads. This using a unique process to provide Coopers beer has a unique taste and youthful water with a composition that is attitude – the flagship that welcomes suited to Ale production. The yeast the new generation to the Coopers culture used for fermentation is a Original family. Welcome to Australia’s iconic top fermenting type, and it ferments . at a higher temperature than the Lager beers producing a more Coopers Original Pale Ale is brewed robust product full of fruity and floral Pale Ale using the finest raw materials and flavours. These fruity flavours arise traditional Ale brewing techniques, from the esters which characterise which produce a clean, well balanced Ales produced from worts having high and compelling flavour with fruity and protein contents. floral characters, a crisp bitterness and a noticeable malt character. The methods used in both the brewhouse and fermentation area are This beer is a deep golden colour unique to this style of beer. After high and pours with a generous level of temperature fermentation, a special foam. The slight cloudiness which technique of natural conditioning is evident is due to the presence of the same strain of yeast used for yeast, which is carried through the the primary fermentation is used fermenting stage to finally produce and added to the beer prior to it the natural carbonation. being packed into bottles or kegs using state of the art equipment. A The aroma has a medium to strong secondary fermentation and natural pale malt character with hints of conditioning is then carried out in the floral and grassy notes from the hops package in such a way that the yeast and some mild woody and yeast is maintained in a healthy state during notes. The initial flavour displays a this second fermentation. This beer moderate to strong malt character is preservative and additive free as with a balanced hop flavour. The mid the low levels of oxygen present in palate displays some light maltiness the beer at the time of packaging is and subdued sweetness and the consumed by the yeast. finish is dry and displays some mild after-bitterness which aids the overall This beer would be best suited to balance of the flavour. accompany foods like stir fries which are well matched to the beer’s flavour The choice of brewing raw materials profile, or with salads which can includes malted barley, hops, water complement the bitterness of the and yeast. . The premium grade beer, or poultry and seafood which malted barley is grown and malted in match with the dry finish. South Australia in accordance with Alcohol: 4.5% Coopers’ stringent specification. Carbohydrates: 1.65 Grams /100ml Australian grown Pride of Ringwood Standard Drinks: 1.3 / 375ml Energy: 145 Kilojoules / 100ml hops are used to provide the hop 35 Calories / 100ml bitterness. The water used is derived from deep aquifers at the brewery. “The original.” A genuinely surprising Ale with a the brewery. The mineral content is smooth creamy chocolate flavour adjusted using a unique process to Coopers that rewards the adventurous beer provide water with a composition drinker- the Coopers aficionados. that is suited to this dark Ale. The Welcome beer aficionados to a new yeast culture used for fermentation Dark Ale level of beer enjoyment. is a top fermenting type, and it ferments at a higher temperature than Coopers Dark Ale is brewed using the Lager beers producing a more quality raw materials and century old robust product with traces of fruity brewing techniques, which produce a characters. These fruity flavours arise dark beer full of promise a journey in from the esters which characterise taste, starting fresh and creamy and Ales produced from worts having high finishing with a lingering coffee flavour. protein contents.

This beer is a dark brown colour and The methods used in both the pours with crisp carbonation resulting brewhouse and fermentation area in crisp, stable off-white head. The are unique to this style of beer. After cloudiness which is evident is due fermentation, a special technique to the presence of yeast, which of natural conditioning the same is carried through the fermenting strain of yeast used for the primary stage to finally produce the natural fermentation is used and added to carbonation. the beer prior to it being packed into bottles or kegs using state of The aroma is a bold statement in the art equipment. A secondary malt character: toasted malt with fermentation and natural conditioning hints of chocolate from the roasted is then carried out in the package malt, there is also some fruit aroma in such a way that the yeast is and yeasty notes. The initial flavour maintained in a healthy state during displays a moderate roasted malt this second fermentation. This beer character with a subtle hop flavour. is preservative and additive free as The mid palate displays some slight the low levels of oxygen present in sweetness and a mild nutty taste and the beer at the time of packaging is the finish is dry and medium bodied consumed by the yeast. with a unique linger of cocoa. This beer would be best suited to The choice of brewing raw materials accompany foods such as poultry to includes malted barley, roasted match the dry finish, beef dishes to malt, hops, water and yeast. The match the body of the beer, barbecued premium grade malted barley is meat or vegetables which match with grown and malted in South Australia the roasted character of the beer or in accordance with Coopers’ German cuisine which can contrast stringent specification. The roasted with the beer’s overall flavour profile. malt is specially roasted to meet our Alcohol: 4.5% requirements. Australian grown Pride Carbohydrates: 1.65 Grams /100ml of Ringwood hops are used to provide Standard Drinks: 1.3 / 375ml Energy: 143 Kilojoules / 100ml the hop bitterness. The water used 34 Calories / 100ml is derived from the deep aquifers at “The dark side of the family.” Bold Ale guaranteed to have a from the Myrrhee region in Victoria are commanding presence. This Ale has a used to provide the palate bitterness; Coopers unique appearance and taste – another Nelson Sauvin hops from New Zealand addition to the family of great beers. impart a white wine fruit note and are Welcome to a beer that celebrates the added as a late hop. The final hop Celebration traditions of brewing fine Ales. variety is Centennial from USA which results in grapefruit and gassy top Coopers Celebration Ale is brewed notes. The water used is derived from using the finest raw materials and deep aquifers at the brewery. The Ale traditional ale brewing techniques, mineral content is adjusted using a which produces a distinctively crafted unique process to provide water with flavour with nutty and noticeable a composition that is suited to Ale malt characters. It also displays fruity production. The yeast culture used for characters complimented by noticeable fermentation is a top fermenting type, hop aroma and a firm bitterness. and it ferments at a higher temperature than the Lager beers producing a more This beer displays a deep copper robust product full of fruity and floral to ruby red colour and pours with a flavours. These fruity flavours arise well-proportioned level of foam. The from the esters which characterise cloudiness which is evident is due to Ales produced from worts having high the presence of yeast, which is carried protein contents. through the fermenting stage to finally produce the natural carbonation. The methods used in both the brewhouse and fermentation area are unique to this style of beer. After high The aroma has a medium to strong temperature fermentation, a special nutty malt character with hints of technique of natural conditioning grapefruit and grass notes from the the same strain of yeast used for the hops and some mild bready and yeast primary fermentation is used and added notes. The initial flavour displays a to the beer prior to it being packed into moderate to strong malt character with bottles or kegs using state of the art a balanced hop flavour. The mid palate equipment. A secondary fermentation further highlights the subtle blending and natural conditioning is then carried of hop varieties and the finish is out in the package in such a way that slightly dry and still displays some mild the yeast is maintained in a healthy after-bitterness which aids the overall state during this second fermentation. balance of the flavour. This beer is preservative and additive free as the low levels of oxygen present The choice of brewing raw materials in the beer at the time of packaging is includes malted barley, crystal malt, consumed by the yeast. hops, water and yeast. The premium grade malted barley is grown in the This beer would be best suited to maritime regions of South Australia and accompany foods like lamb which can malted in accordance with Coopers’ contrast with the beer’s bitterness or stringent specification. The generous strong tangy cheeses or fruit based use of crystal malt contributes to the deserts which can contrast with the appearance and taste. The aroma beers hop aromas. and flavour is enhanced by use of three distinct hop Alcohol: 5.2% Carbohydrates: XX varieties: Australian grown Standard Drinks: 1.5 / 355ml Pride of Ringwood hops Energy: XX “Whatever the occasion, make it a Celebration.” A bold and generously flavoured the hop bitterness. The water used Ale that is the pinnacle for the is derived from the deep aquifers at Coopers discerning beer drinker, the Ale by the brewery the mineral content is which all others should be measured. adjusted using a unique process to Welcome to the living legend of the provide water with a composition that Sparkling Coopers story. is suited to this full bodied Ale. The yeast culture used for fermentation Coopers Sparkling Ale is brewed is a top fermenting type, and it using quality raw materials and ferments at a higher temperature than Ale century old brewing techniques, the Lager beers producing a more which produce a complex flavour robust product full of fruity and floral which is smooth enough to be very flavours. These fruity flavours arise enjoyable with intense fruity and from the esters which characterise floral characters and displays a crisp Ales produced from worts having bitterness and a full malt character. high gravity and protein contents.

This beer is a deep amber colour The methods used in both the and pours with a lively effervescence brewhouse and fermentation area producing a solid head. The are unique to this style of beer and pronounced cloudiness which is have hardly changed since it was evident is due to the presence of yeast, first produced in 1862. After high which is carried through the fermenting temperature fermentation, a special stage to finally produce the bottle technique of natural conditioning conditioning and natural carbonation. the same strain of yeast used for the primary fermentation is used and The aroma has a strong malt added to the beer prior to it being character with strong esters from the packed into bottles or kegs using Coopers Ale yeast. The initial flavour our state of the art equipment. A imparts a strong malt character with secondary fermentation and natural strong hop bitterness. The mid palate conditioning is then carried out in the displays some toast malt flavour package in such a way that the yeast and some sweetness and the finish is maintained in a healthy state during is well balanced and displays a mild this second fermentation. This beer maltiness in the aftertaste which is is preservative and additive free as magnified by the carbonation and a the low levels of oxygen present in well-balanced after bitterness. The the beer at the time of packaging is body which is apparent is due to consumed by the yeast. the higher temperatures used in the mashing process. This beer would be best suited to accompany foods that are spicy The choice of brewing raw materials which can be used to contrast with includes malted barley, hops, water the beer’s carbonation, barbecued and the Coopers Ale yeast. The foods which match well with the premium grade malted barley is beer’s bitterness, or Italian style grown and malted in South Australia dishes with can match well with the in accordance with Coopers’ beer’s apparent body. stringent specification to maximise Alcohol: 5.8% the enzyme potential and also the Carbohydrates: 2.1 Grams /100ml head retaining properties of the Standard Drinks: 1.7 / 375ml Energy: 185 Kilojoules / 100ml malt. Australian grown Pride of 44 Calories / 100ml Ringwood hops are used to provide “The pinnacle of the brewer’s craft.” A rich and complex with an roasted barleys that are frequently uncompromising flavour that delivers used in other Stouts. Australian Coopers a spiritual experience for the serious grown Pride of Ringwood hops are Coopers connoisseur – a Coopers used to provide the hop bitterness. tradition. Welcome to the Stout that The water used is derived from the Stout is lauded around the world for its deep aquifers at the brewery the tradition and quality mineral content is adjusted using a unique process to provide water Coopers Best Extra Stout is brewed with a composition that is suited using the choicest raw materials and to stout. The yeast culture used for classic brewing techniques, which fermentation is a top fermenting produce a beer with punch. It is a type, and it ferments at a higher beacon for lovers of a hearty brew, temperature than the lager beers with a robust yet complex flavour, it’s producing a highly robust product everything a champion stout should be. with a complex flavour profile.

This beer is a silky black colour and The methods used in both the pours with appreciable carbonation brewhouse and fermentation area resulting in a thick tan head. The are traditional for this style of beer. cloudiness that may be evident is After the fermentation, a special due to the presence of yeast, which technique of natural conditioning is carried through the fermenting the same strain of yeast used for stage to finally produce the natural the primary fermentation is used carbonation. and added to the beer prior to it being packed into bottles or kegs The aroma is a rich and complex one. using state of the art equipment. A The aroma initially is a strong roasted secondary fermentation and natural malt character with undertones of conditioning is then carried out in the chocolate, nuts, black coffee and package in such a way that the yeast tobacco which then develops with is maintained in a healthy state during age into that of raisins, smoked this second fermentation. This beer wood and liquorice. The mouth feel is preservative and additive free as is soft and velvety with a lingering the low levels of oxygen present in carbonation. The mid palate contains the beer at the time of packaging is sweet chocolate notes with the hop consumed by the yeast. imparting their natural hop flavour and the finish is dry with a medium This beer would be best suited to after bitterness from both the hops accompany foods such slow cooked and the roasted malt. meats which can contrast the beer’s bitterness, pork or beef dishes which The choice of brewing raw materials match well with the beer’s dry finish includes malted barley, roasted or cheese which can either match malt, hops, water, sugar and yeast. or contrast the beer’s flavour and The use of a small amount of sugar chocolate based desserts are well is part of the Australian style. The matched with Stout. Another classic premium grade malted barley is match is with oysters, this match has grown and malted in South Australia existed for hundreds of years. in accordance with Coopers’ Alcohol: 6.3% stringent specification. The roasted Carbohydrates: 3.0 Grams /100ml malt is specially roasted to meet Standard Drinks: 1.9 / 375ml Energy: 213 Kilojoules / 100ml our requirements and does not 51 Calories / 100ml produce the astringent flavours of “When it rains, it pours.” A that imparts rich full type, which ferments at a higher flavours from the malt, hops and temperature than the Lager beers Coopers yeast characters, the flavours producing a highly robust product experience an intriguing journey of with a complex flavour profile. interactions which become more Vintage complex over extended cellaring. The methods used in both the Welcome to the beer that is more like brewhouse and fermentation area a fine wine to cellar, but also to enjoy are traditional for this style of beer. the pinnacle for beer lovers. After the fermentation, a special technique of natural conditioning Coopers Extra Strong Vintage Ale is the same strain of yeast used for brewed each year, using different raw the primary fermentation is used materials. Each year the flavour may and added to the beer prior to it be different from the previous year. being packed into bottles or kegs using state of the art equipment. A In general terms, this beer has a secondary fermentation and natural reddish brown hue and pours with conditioning is then carried out in the a thick lasting head. The cloudiness package in such a way that the yeast that may be evident is due to the is maintained in a healthy state during presence of yeast, which is carried this second fermentation. This beer through the fermenting stage to finally is preservative and additive free as produce the natural carbonation. the low levels of oxygen present in the beer at the time of packaging is The aroma and flavour will vary consumed by the yeast. from year to year depending on the choice of materials, but will always As the beer ages it will develop more be in balance with the high alcohol rounded flavours and aromas such as content of 7.5%. caramel and toffee and the bitterness tends to soften with the development The choice of brewing raw materials of theses sweeter flavours. will always include malted barley, hops, water, and yeast. Other malted Coopers issues a more in depth or unmalted grains may be used. description each year to highlight the The premium grade malted barley is specifics for that year’s release. grown and malted in South Australia in accordance with Coopers’ stringent This Ale would be best suited to specification and a portion from the accompany foods that are full best of the previous year’s crop is flavoured and rich which will contrast reserved and used. Selected hop the Ale’s carbonation, barbequed varieties from around the world may foods will match well with the Ale’s be used to both hop aroma and palate bitterness. This Ale, like a Port, bitterness. The water used is derived can also be drunk after a meal as a from the deep aquifers at the brewery cleansing Ale. the mineral content is adjusted using a unique process to provide water Alcohol: 7.5% Carbohydrates: 2.8 Grams /100ml with a composition that is suited to Standard Drinks: 2.2 / 355ml strong Ales. The yeast culture used Energy: 222 Kilojoules / 100ml 53 Calories / 100ml for fermentation may vary each year, but is always a top fermenting “The beer drinker’s fine wine.”