As a preamble, kindly read the earlier post.
The results:
a) Pours a fairly haze-free, chocolaty/ruby brown. Garnet highlights. Head is a soft beige, holds well and leaves a decent lace (thankyou maltodextrin).
s) Peach and soft yeast fleshiness. Touch gluey.
t) Strong stonefruit, but tempered with an acetone-like heat. Keep the naked flames away.....
Has a strange seedy/vegetable note. Maybe celery (?)
m) Light to medium. Touch hollow in the middle.
d) Seems to have the awkwardness of Casacadians/Indian Blacks etc..... but not the quality..... Needs an addition of steeped dark malts to give more chocolate & mocha notes, and the hop additions may be better post-primary.
I'll save it for when Darren comes around :-)
Serving: On-tap
Well, I think this experiment was part success, part failure. A tin of Coopers Pale, a tin of Coopers Dark, and a kilo of Brewbooster. My recent success with a Pale clone (using the Pale tin and the Brewbooster) could be put down to the use of full boil techniques (including wort chilling), and a stable, cool fermentation.
I didn't give this beer the same attention. It was a quick empty of the contents onto the yeast cake of the Pale, and topped up with tap water. The hop additions were thrown in at the end, but most of the aroma seems to have blown off during fermentation.
It's probably worth another go, but with the additional attention of the full boil. It is drinkable (just), and cheap to make. Not sure if Amarillo is the way to go with Coopers tins. Maybe some spare Pride of Ringwood might have aligned better....
Incidentally, an interesting variation has presented itself. My friend Glenn has given me an old port barrel, so I've filled it with this beer. My ambition is to have, in 12-18 months, a Rodenbach clone.
You can stop laughing now...
Showing posts with label Coopers. Show all posts
Showing posts with label Coopers. Show all posts
Wednesday, September 7, 2011
Saturday, August 27, 2011
Cooperian Dark Ale
One of the many hybrid styles going round these days is Cascadian Dark Ale. Invented by the late Greg Noonan in the 90s', it's a variant of the IPA, adding some darker malts to the grain bill, but maintaining the hop profile of (American) IPAs.
Cascadia is in fact a region of the Pacific Northwest, taking in parts of Canada and the US, and home to the ubiquitous Cascade hop.
This got me thinking.... is there a quick and easy way of brewing a hoppy, dark beer from kit ? I had a yeast cake left over from a (failed) all-grain batch, which was then reused for a Coopers pale ale kit (successful). So on it's third outing, the yeast should be raring to go, and up to the challenge of something a little unusual.
A quick trip to the supermarket, and I landed a tin of Coopers Pale Ale malt, a tin of Coopers Dark Ale malt, and a kilogram of brewbooster (a blend of dextrose, malt, and maltodextrin). Normally you only need one tin plus sugars to get to a 4.5-5% ale, but two tins plus the brewbooster should see me in at 7-8%. (Incidentally, I smashed my hydrometer doing a recent brew, so the original & final gravities, and ensuing ABV%, are anyone's guess.....)
Since I was pitching two tins of malt extract, I was also doubling the hop bitterness. Tins are not renowned for their late-hop aroma, so any additional hops will come in handy to give some of the aromatics associated with IPAs.
Back at home, I scrounged some leftover Amarillo hop pellets, tipped it all together, and had a good fermentation underway within the hour. It's still been quite cool in the cellar, so hopefully a lot of the warmer-ferment, yeasty characteristics will take a back seat to the malt & hops.
After three weeks in the fermenter, I kegged the result today. First tastings are not too bad, with some interesting spicy notes, and a hint of alcohol warmth. And it's dark. It'll spend the next fortnight cold conditioning, and then get the carbonation treatment.
As for the name, well I thought "Cooperian" was appropriate, although the play on words relies on the coincidental naming of the Cascade hop variety and another Australian brewery.
My hopes are high; I'll get back to you in a fortnight.
Cascadia is in fact a region of the Pacific Northwest, taking in parts of Canada and the US, and home to the ubiquitous Cascade hop.
This got me thinking.... is there a quick and easy way of brewing a hoppy, dark beer from kit ? I had a yeast cake left over from a (failed) all-grain batch, which was then reused for a Coopers pale ale kit (successful). So on it's third outing, the yeast should be raring to go, and up to the challenge of something a little unusual.
A quick trip to the supermarket, and I landed a tin of Coopers Pale Ale malt, a tin of Coopers Dark Ale malt, and a kilogram of brewbooster (a blend of dextrose, malt, and maltodextrin). Normally you only need one tin plus sugars to get to a 4.5-5% ale, but two tins plus the brewbooster should see me in at 7-8%. (Incidentally, I smashed my hydrometer doing a recent brew, so the original & final gravities, and ensuing ABV%, are anyone's guess.....)
Since I was pitching two tins of malt extract, I was also doubling the hop bitterness. Tins are not renowned for their late-hop aroma, so any additional hops will come in handy to give some of the aromatics associated with IPAs.
Back at home, I scrounged some leftover Amarillo hop pellets, tipped it all together, and had a good fermentation underway within the hour. It's still been quite cool in the cellar, so hopefully a lot of the warmer-ferment, yeasty characteristics will take a back seat to the malt & hops.
After three weeks in the fermenter, I kegged the result today. First tastings are not too bad, with some interesting spicy notes, and a hint of alcohol warmth. And it's dark. It'll spend the next fortnight cold conditioning, and then get the carbonation treatment.
As for the name, well I thought "Cooperian" was appropriate, although the play on words relies on the coincidental naming of the Cascade hop variety and another Australian brewery.
My hopes are high; I'll get back to you in a fortnight.
Saturday, July 16, 2011
Beer review: Coopers Vintage Ale 2011
A highlight of the beer lover's calendar is the annual release of Cooper's Vintage Ale. The first edition was way back in 1998, and subsequently released annually, except for a couple of years (2001, 2003, from memory).
Every edition is different. Some drink really nicely early on, some require a little bit of additional conditioning.
I think this is a nice beer, but will be significantly better in six months. Readers will recall my interest in observing how Cooper's Sparkling Ale changes over the course of six months: the wild, green hoppiness mellows into a balanced, fruity English Pale Ale.
I expect this Vintage Ale to behave similarly. And, of course, it will keep developing for years to come. The hop profile disappears pretty much, and the malt backbone begins to take on nuts and fruitcake. Later, this evolves into sherry-like flavours, a more desirable outcome of gradual oxidation.
It was $70-odd a slab at Dan Murphy. I'm planning on drinking a six-pack in the near term, one in half a year's time, one over the course of 12-24 months from now, and one over the long term.
B- / 3.48 look: 3 | smell: 3.5 | taste: 3.5 | feel: 3.5 | overall: 3.5
a) Mostly bright copper; some particulate in suspension. Coarse, beige foamy head.
s) I get capsicum, lantana, banana, molasses & caramel. I also get a need for patience.
t) Banana bread & acetone. Licorice note. Archetypal "Coopers" flavour of pear flesh and yeast. Medium bitterness.
f) Smooth, slight heat.
o) This is a fractured beer at present; the weedy hop aroma will subside, and the bread & molasses notes evolve into a nuttier profile. Will review again in 6 months.
Every edition is different. Some drink really nicely early on, some require a little bit of additional conditioning.
I think this is a nice beer, but will be significantly better in six months. Readers will recall my interest in observing how Cooper's Sparkling Ale changes over the course of six months: the wild, green hoppiness mellows into a balanced, fruity English Pale Ale.
I expect this Vintage Ale to behave similarly. And, of course, it will keep developing for years to come. The hop profile disappears pretty much, and the malt backbone begins to take on nuts and fruitcake. Later, this evolves into sherry-like flavours, a more desirable outcome of gradual oxidation.
It was $70-odd a slab at Dan Murphy. I'm planning on drinking a six-pack in the near term, one in half a year's time, one over the course of 12-24 months from now, and one over the long term.
Guide to review scoring is on the post Beeradvocate Ratings Systems
Unless otherwise specified, these reviews are my own.
Cooper's Extra Strong Vintage Ale
English Strong Ale 7.5% abvB- / 3.48 look: 3 | smell: 3.5 | taste: 3.5 | feel: 3.5 | overall: 3.5
a) Mostly bright copper; some particulate in suspension. Coarse, beige foamy head.
s) I get capsicum, lantana, banana, molasses & caramel. I also get a need for patience.
t) Banana bread & acetone. Licorice note. Archetypal "Coopers" flavour of pear flesh and yeast. Medium bitterness.
f) Smooth, slight heat.
o) This is a fractured beer at present; the weedy hop aroma will subside, and the bread & molasses notes evolve into a nuttier profile. Will review again in 6 months.
Tuesday, June 28, 2011
Coopers, and time..... Response from the brewery
Some time ago I emailed some questions to Cooper's about the aging of their beers. The original blog post is here.
After a bit of back-and-forth, I have received an email from Nick Sterenberg, Cooper's Operations Manager.
AussieBeerBlog: Your FAQ mentions that “The best after date was introduced to ensure that the minimum two weeks required for secondary fermentation has expired before the bottles are distributed for sale.” Does this specifically mean that the beer was brewed 14 days prior to the Best After Date ?
Nick Sterenberg: Best After Dates :- This information is provided on the package to ensure the customer is aware that the product has completed the natural conditioning secondary fermentation process in package and the product is not released for sale from the warehouse before this date. The course of the secondary fermentation is assessed by quality control checks and flavour evaluation prior to being released for sale and hence there is no specific defined interval for this part of our process.
ABB: I drink Sparkling Ale at a local club, where in the one sitting will get different best after dates (e.g. six months difference). I detect in the younger beers a more noticeable spicy, herbaceous attribute of the hops. The older beers seem to have this characteristic subdued, but have a more English pale ale malt profile. Is this what Coopers expects of the Sparkling Ale ? What is the maximum age you recommend before the ale would be considered (in all likelihood) ‘past it’ ?
NS: Sparkling Ale:- The change in flavour that occurs in all beers as they mature is less evident in strongly flavoured, naturally conditioned ales like Sparkling Ale due to the masking effects of the beer flavour and the low levels of oxygen in package as a result of the yeast fermentation. The changes in the beer flavour profile that you describe are typically what would be expected as beer matures but the actual rate that this occurs at depends on the transport, storage and dispense conditions the beer encounters once it leaves the brewery. Individual consumers vary in their appreciation of these flavour changes across a wide spectrum so it is not possible to give you a generalised answer as to when the beer might be “past it”; there is too much variability in the possible handling of the product and individual flavour preferences to be definitive.
ABB: You also recommend that the Stout and Vintage ales will benefit from some aging. In the case of the latter, I have tried different vintages at different ages (including, recently a 1998 and 1999). There is of course great bottle variation, but the general experience (from those that have survived the trip) is of preserved fruit, sherry, nuttiness. Carbonation may have all but gone, or still remain in decent quantity. So there is quite a variation. Do you have a profile of how you expect the vintage ale to appear after 2 years, 5 years, etc ?
NS: Vintage Ale & Stout:- The above comments relating to the development of aged character in Sparkling Ale apply even more so to Vintage Ale and Stout. We do not have flavour profiles available for these products at the ages you request but have evaluated them in an informal manner from time to time and have not found any instances where the packages have lost carbonation. There is variability in the development of the different Vintage Ales over time because each year they are brewed to a unique recipe and this is not repeated; it’s part of their unique character. The preference for aged Stout over fresh Stout is again a matter of individual preference.
ABB: Other breweries have taken a leaf out of Cooper’s book by extolling their ales as being age-worthy. The newly minted Endeavour brands spring to mind. When I tasted these beers, I disagreed. There did not appear to be the body, the hops, the alcohol that one would assume would be necessary for a beer to be considered cellarable. What components of the beer does Cooper’s believe contributes to aging ? Is it the preservative qualities of the hops, the yeast, the alcohol ? Or is it having enough gravity to allow post-secondary fermentation to continue slowly over time ? Or a combination of these ?
NS: Imitation is the sincerest form of flattery:- We also note that other brewers are following where we have led with varying amounts of success; as the pioneers in this area there is a common theme with all our Vintage Ales that you are obviously clearly aware off, they have a LOT of flavour! The development of this type of beer requires maintaining a careful balance between all of the contributors to final beer flavour; the selection of malt and hop types, brewing and fermentation temperature profiles (primary and secondary) and careful attention to best brewing practices throughout the extended production process. No individual characteristic should be predominant and the total intensity of flavour is much increased without the drinkability being impaired. We hope you enjoy the 2011 release which is imminent and we are already planning the 2012 edition which will be a celebration of Coopers 150th anniversary.
After a bit of back-and-forth, I have received an email from Nick Sterenberg, Cooper's Operations Manager.
AussieBeerBlog: Your FAQ mentions that “The best after date was introduced to ensure that the minimum two weeks required for secondary fermentation has expired before the bottles are distributed for sale.” Does this specifically mean that the beer was brewed 14 days prior to the Best After Date ?
Nick Sterenberg: Best After Dates :- This information is provided on the package to ensure the customer is aware that the product has completed the natural conditioning secondary fermentation process in package and the product is not released for sale from the warehouse before this date. The course of the secondary fermentation is assessed by quality control checks and flavour evaluation prior to being released for sale and hence there is no specific defined interval for this part of our process.
ABB: I drink Sparkling Ale at a local club, where in the one sitting will get different best after dates (e.g. six months difference). I detect in the younger beers a more noticeable spicy, herbaceous attribute of the hops. The older beers seem to have this characteristic subdued, but have a more English pale ale malt profile. Is this what Coopers expects of the Sparkling Ale ? What is the maximum age you recommend before the ale would be considered (in all likelihood) ‘past it’ ?
NS: Sparkling Ale:- The change in flavour that occurs in all beers as they mature is less evident in strongly flavoured, naturally conditioned ales like Sparkling Ale due to the masking effects of the beer flavour and the low levels of oxygen in package as a result of the yeast fermentation. The changes in the beer flavour profile that you describe are typically what would be expected as beer matures but the actual rate that this occurs at depends on the transport, storage and dispense conditions the beer encounters once it leaves the brewery. Individual consumers vary in their appreciation of these flavour changes across a wide spectrum so it is not possible to give you a generalised answer as to when the beer might be “past it”; there is too much variability in the possible handling of the product and individual flavour preferences to be definitive.
ABB: You also recommend that the Stout and Vintage ales will benefit from some aging. In the case of the latter, I have tried different vintages at different ages (including, recently a 1998 and 1999). There is of course great bottle variation, but the general experience (from those that have survived the trip) is of preserved fruit, sherry, nuttiness. Carbonation may have all but gone, or still remain in decent quantity. So there is quite a variation. Do you have a profile of how you expect the vintage ale to appear after 2 years, 5 years, etc ?
NS: Vintage Ale & Stout:- The above comments relating to the development of aged character in Sparkling Ale apply even more so to Vintage Ale and Stout. We do not have flavour profiles available for these products at the ages you request but have evaluated them in an informal manner from time to time and have not found any instances where the packages have lost carbonation. There is variability in the development of the different Vintage Ales over time because each year they are brewed to a unique recipe and this is not repeated; it’s part of their unique character. The preference for aged Stout over fresh Stout is again a matter of individual preference.
ABB: Other breweries have taken a leaf out of Cooper’s book by extolling their ales as being age-worthy. The newly minted Endeavour brands spring to mind. When I tasted these beers, I disagreed. There did not appear to be the body, the hops, the alcohol that one would assume would be necessary for a beer to be considered cellarable. What components of the beer does Cooper’s believe contributes to aging ? Is it the preservative qualities of the hops, the yeast, the alcohol ? Or is it having enough gravity to allow post-secondary fermentation to continue slowly over time ? Or a combination of these ?
NS: Imitation is the sincerest form of flattery:- We also note that other brewers are following where we have led with varying amounts of success; as the pioneers in this area there is a common theme with all our Vintage Ales that you are obviously clearly aware off, they have a LOT of flavour! The development of this type of beer requires maintaining a careful balance between all of the contributors to final beer flavour; the selection of malt and hop types, brewing and fermentation temperature profiles (primary and secondary) and careful attention to best brewing practices throughout the extended production process. No individual characteristic should be predominant and the total intensity of flavour is much increased without the drinkability being impaired. We hope you enjoy the 2011 release which is imminent and we are already planning the 2012 edition which will be a celebration of Coopers 150th anniversary.
Wednesday, March 2, 2011
Coopers, and time.....
Cooper's Sparkling Ale holds a special place in my beer-loving heart. I had my first 'hand grenade' as an eighteen year old, quickly followed by the epiphany of draught Cooper's at uni (where 1st year Maths allowed me to appreciate the ABV-per-dollar metric).
Even today, Cooper's "red" is my beer of choice at my local RSL. I don't think it has a particularly strong following at this venue, however. The latest bottles have a "Best After" date of June 2010. I think this is to my advantage, however.
I reckon that there is a distinction between recent ales (say, 1-2 months best after date) and those that have an extra 6 months in bottle. As it ages, there's less hop, but more mellow malt. Less Aussie Pale, more English Pale....
I'm not suggesting one is better than the other - just different. But is this what Cooper's intend ? And what about those ales they do intend to be cellared ?
So, decided to do the journalistic thing and go to source:
{email to Cooper's, 22 Feb 2011}
Dear Cooper's,
I have a couple of questions regarding Cooper's Sparkling Ale, and aging beers.
• Your FAQ mentions that “The best after date was introduced to ensure that the minimum two weeks required for secondary fermentation has expired before the bottles are distributed for sale.” Does this specifically mean that the beer was brewed 14 days prior to the Best After Date ?
• I drink Sparkling Ale at a local club, where in the one sitting will get different best after dates (e.g. six months difference). I detect in the younger beers a more noticeable spicy, herbaceous attribute of the hops. The older beers seem to have this characteristic subdued, but have a more English pale ale malt profile. Is this what Coopers expects of the Sparkling Ale ? What is the maximum age you recommend before the ale would be considered (in all likelihood) ‘past it’ ?
• You also recommend that the Stout and Vintage ales will benefit from some aging. In the case of the latter, I have tried different vintages at different ages (including, recently a 1998 and 1999). There is of course great bottle variation, but the general experience (from those that have survived the trip) is of preserved fruit, sherry, nuttiness. Carbonation may have all but gone, or still remain in decent quantity. So there is quite a variation. Do you have a profile of how you expect the vintage ale to appear after 2 years, 5 years, etc ?
• Other breweries have taken a leaf out of Cooper’s book by extolling their ales as being age-worthy. The newly minted Endeavour brands spring to mind. When I tasted these beers, I disagreed. There did not appear to be the body, the hops, the alcohol that one would assume would be necessary for a beer to be considered cellarable. What components of the beer does Cooper’s believe contributes to aging ? Is it the preservative qualities of the hops, the yeast, the alcohol ? Or is it having enough gravity to allow post-secondary fermentation to continue slowly over time ? Or a combination of these ?
Thanks in advance,
Michael Vanderlaan
{end of email}
Cooper's advise me they have passed the email onto their production team for comment.
Even today, Cooper's "red" is my beer of choice at my local RSL. I don't think it has a particularly strong following at this venue, however. The latest bottles have a "Best After" date of June 2010. I think this is to my advantage, however.
I reckon that there is a distinction between recent ales (say, 1-2 months best after date) and those that have an extra 6 months in bottle. As it ages, there's less hop, but more mellow malt. Less Aussie Pale, more English Pale....
I'm not suggesting one is better than the other - just different. But is this what Cooper's intend ? And what about those ales they do intend to be cellared ?
So, decided to do the journalistic thing and go to source:
{email to Cooper's, 22 Feb 2011}
Dear Cooper's,
I have a couple of questions regarding Cooper's Sparkling Ale, and aging beers.
• Your FAQ mentions that “The best after date was introduced to ensure that the minimum two weeks required for secondary fermentation has expired before the bottles are distributed for sale.” Does this specifically mean that the beer was brewed 14 days prior to the Best After Date ?
• I drink Sparkling Ale at a local club, where in the one sitting will get different best after dates (e.g. six months difference). I detect in the younger beers a more noticeable spicy, herbaceous attribute of the hops. The older beers seem to have this characteristic subdued, but have a more English pale ale malt profile. Is this what Coopers expects of the Sparkling Ale ? What is the maximum age you recommend before the ale would be considered (in all likelihood) ‘past it’ ?
• You also recommend that the Stout and Vintage ales will benefit from some aging. In the case of the latter, I have tried different vintages at different ages (including, recently a 1998 and 1999). There is of course great bottle variation, but the general experience (from those that have survived the trip) is of preserved fruit, sherry, nuttiness. Carbonation may have all but gone, or still remain in decent quantity. So there is quite a variation. Do you have a profile of how you expect the vintage ale to appear after 2 years, 5 years, etc ?
• Other breweries have taken a leaf out of Cooper’s book by extolling their ales as being age-worthy. The newly minted Endeavour brands spring to mind. When I tasted these beers, I disagreed. There did not appear to be the body, the hops, the alcohol that one would assume would be necessary for a beer to be considered cellarable. What components of the beer does Cooper’s believe contributes to aging ? Is it the preservative qualities of the hops, the yeast, the alcohol ? Or is it having enough gravity to allow post-secondary fermentation to continue slowly over time ? Or a combination of these ?
Thanks in advance,
Michael Vanderlaan
{end of email}
Cooper's advise me they have passed the email onto their production team for comment.
Tuesday, October 12, 2010
Declining beer sales: the good news
Interesting read in Monday's Sydney Morning Herald:
http://www.smh.com.au/business/feeling-a-chill-as-beer-loses-pulling-power-20101011-16fzc.html
The opening sentence:
But..... a few paragraphs later:
Mr Bowley said these drivers included consumers dumping beers such as VB or Tooheys for imports and boutique beers. ''Step-up brands and premium offerings typically have smaller bottle sizes [355ml and 330ml] than regular mainstream brands [375ml]. The recent acceleration in the shift from mainstream to premium will contribute to reduced consumption,'' he said.
Ostensibly a bad news article (it was, after all, published in the Business section). However, it's good for supporters of quality beer. Notwithstanding the implication that beer consumption is down due to bottle size, the shift from "mainstream to premium" is a positive sign. Note the "blame" is bottle size, not the cost thereof.
What also interests me is the writer's implication that "new hip labels" are different to premium brands. The former is on the decline with the macros, while the latter is increasing (relatively, I expect). It would be interesting to know what constitutes "new and hip", and what constitutes "premium".
A downside is the inclusion of Coopers in the list of decliners. I find this difficult to swallow, considering the amount of Coopers that's consumed these days at my local surf club.......
Perhaps we can correlate certain Coopers lines with the "new and hip"..... read Coopers Clear and Coopers 62 Pilsner. How would Coopers perform if they did not have these Gen-Y pleasers in their stable ?
http://www.smh.com.au/business/feeling-a-chill-as-beer-loses-pulling-power-20101011-16fzc.html
The opening sentence:
AUSTRALIAN drinkers have turned their backs on beer at an unprecedented rate, shunning both traditional brands and new hip labels, to post in August one of the biggest volume declines in recent history and threatening the earnings of Foster's, Lion Nathan and smaller players such as Coopers.
But..... a few paragraphs later:
Mr Bowley said these drivers included consumers dumping beers such as VB or Tooheys for imports and boutique beers. ''Step-up brands and premium offerings typically have smaller bottle sizes [355ml and 330ml] than regular mainstream brands [375ml]. The recent acceleration in the shift from mainstream to premium will contribute to reduced consumption,'' he said.
Ostensibly a bad news article (it was, after all, published in the Business section). However, it's good for supporters of quality beer. Notwithstanding the implication that beer consumption is down due to bottle size, the shift from "mainstream to premium" is a positive sign. Note the "blame" is bottle size, not the cost thereof.
What also interests me is the writer's implication that "new hip labels" are different to premium brands. The former is on the decline with the macros, while the latter is increasing (relatively, I expect). It would be interesting to know what constitutes "new and hip", and what constitutes "premium".
A downside is the inclusion of Coopers in the list of decliners. I find this difficult to swallow, considering the amount of Coopers that's consumed these days at my local surf club.......
Perhaps we can correlate certain Coopers lines with the "new and hip"..... read Coopers Clear and Coopers 62 Pilsner. How would Coopers perform if they did not have these Gen-Y pleasers in their stable ?
Tuesday, August 24, 2010
Double Coopers - The Result
Thanks to Hampers for reminding me to comment on this. And sorry for taking so long to read the comments.
As inferred in another recent post, I had a little secret I wanted to keep from my mates until a party last Sunday... I recently acquired a dual-font kegerator.
I have hooked up the Dave's IPA and the Double Coopers, and am particularly enjoying the latter. Some slight over-carbonation issues, but that's where a drip-tray comes in handy (included with the kegerator thankfully).
Dave's IPA has some nice malt backbone and bitterness. There is also a slight paperiness that I am worried might be oxidation at my end, but then again could be a hop character expressing itself. Not 100% sure.
As for the double Coopers, it has turned out very well. Definite Coopers Pale profile, maybe a touch more dextrinous body, and certainly a hint of alcohol. I recommend giving it a go.... 2 x tins of Coopers Pale Ale tins, 500g dry malt extract, and some healthy yeast. Cooler ferment, some time to settle, and onto the keg.
As inferred in another recent post, I had a little secret I wanted to keep from my mates until a party last Sunday... I recently acquired a dual-font kegerator.
I have hooked up the Dave's IPA and the Double Coopers, and am particularly enjoying the latter. Some slight over-carbonation issues, but that's where a drip-tray comes in handy (included with the kegerator thankfully).
Dave's IPA has some nice malt backbone and bitterness. There is also a slight paperiness that I am worried might be oxidation at my end, but then again could be a hop character expressing itself. Not 100% sure.
As for the double Coopers, it has turned out very well. Definite Coopers Pale profile, maybe a touch more dextrinous body, and certainly a hint of alcohol. I recommend giving it a go.... 2 x tins of Coopers Pale Ale tins, 500g dry malt extract, and some healthy yeast. Cooler ferment, some time to settle, and onto the keg.
Wednesday, July 7, 2010
Double Coopers in the keg
The vigorous home brew has settled down now, enough for me to run it into the keg for some secondary. It was truly the most violent home brew I've made due to, as mentioned previously, throwing a lot of fermentables onto an active yeast cake.
In trying to slow it down, I had the fermenter out in the cold night air. I think it dropped to about 8C the other night, but the beer just kept going.... amazing.
I'm trying some secondary fermetation in the keg; threw in 25 carbonation pellets. This is the same principle as priming bottles before capping. The target pressure will be for a lightly sparkling beer.... not too fizzy.
A quick taste of the beer was taken, of course. A distinct maltiness not unlike a Scottish ale, but backed up by the somewhat angular hops (Pride of Ringwood, no doubt). I could taste alcohol too, so we definitely have a strong'un. I'll give it a fortnight to prime & settle, by then it will hopefully be self-pressured enough for at least a couple of Real Ale pints.
In trying to slow it down, I had the fermenter out in the cold night air. I think it dropped to about 8C the other night, but the beer just kept going.... amazing.
I'm trying some secondary fermetation in the keg; threw in 25 carbonation pellets. This is the same principle as priming bottles before capping. The target pressure will be for a lightly sparkling beer.... not too fizzy.
A quick taste of the beer was taken, of course. A distinct maltiness not unlike a Scottish ale, but backed up by the somewhat angular hops (Pride of Ringwood, no doubt). I could taste alcohol too, so we definitely have a strong'un. I'll give it a fortnight to prime & settle, by then it will hopefully be self-pressured enough for at least a couple of Real Ale pints.
Monday, July 5, 2010
Coopers Vintage tasting
On Sunday, Darren and I had an impromptu vertical tasting of Coopers Vintage. I picked up a six-pack of the 2010 edition from Dan Murphy last week, and swapped one of the bottles for a 2009, still in stock. Darren, on the other hand, had some 1998 and 1999 bottles in the fridge.
I inadvertently left the 2009 at home, so we ended up tasting the youngest, and the two oldest vintages.
I was surprised, to say the least. In the past, I have always claimed the 1999 as the best release, holding up with enough malt to support the sherry notes that accrue over time. This one had smooth, bready notes, touch of sherry/rancio, a lemonade nose (?), and chocolate biscuit. Still going well after nearly 11 years.
However, Darren's 1998s were not too dissimilar. Perhaps paler in colour, more molasses on the nose. My memory of the 98 was of a thin drink, way past its best. But Darren has kept these in good condition, and the results spoke for themselves.
The youngster, 2010, is big, strong, hoppy. Good now, for the hop character, but will lose this over time and acquire the characteristics of its older siblings.
I inadvertently left the 2009 at home, so we ended up tasting the youngest, and the two oldest vintages.
I was surprised, to say the least. In the past, I have always claimed the 1999 as the best release, holding up with enough malt to support the sherry notes that accrue over time. This one had smooth, bready notes, touch of sherry/rancio, a lemonade nose (?), and chocolate biscuit. Still going well after nearly 11 years.
However, Darren's 1998s were not too dissimilar. Perhaps paler in colour, more molasses on the nose. My memory of the 98 was of a thin drink, way past its best. But Darren has kept these in good condition, and the results spoke for themselves.
The youngster, 2010, is big, strong, hoppy. Good now, for the hop character, but will lose this over time and acquire the characteristics of its older siblings.
Tuesday, June 29, 2010
Coopers Vintage 2010
Thanks to Matt at http://www.brewsnews.com.au/ for this.
Coopers has announced the forthcoming release of their (usually) annual Extra Strong Vintage Ale.
The release has been brought forward into winter "so it's available through the cold winter months". Good idea. I always look forward to the release of the Vintage Ale, but have recently felt somewhat disappointed. They do change recipe year on year, sometimes it's good, sometimes not so. 2007 and 2008 were my recent favourites, and the 1999 was still drinkable when I last had one 6 months ago.
2010 will be interesting. The hop variety Nelson Sauvin is one of several being used. This is what gives Knappstein Reserve Lager its unique fruit bowl flavour and aroma. With a mid-orange hue, there'd also be a decent malt bill, which will be an interesting counterpoint to the fruity hops. Although the malt varieties are not mentioned in the press release, you'd think there will be some cara/crystal, and maybe some Munich or Vienna to give it that colour. So some toast & caramel to balance the fruit character & bitterness. I'm already thinking this is going to come out like an American double IPA.
I look forward to it.
Coopers has announced the forthcoming release of their (usually) annual Extra Strong Vintage Ale.
The release has been brought forward into winter "so it's available through the cold winter months". Good idea. I always look forward to the release of the Vintage Ale, but have recently felt somewhat disappointed. They do change recipe year on year, sometimes it's good, sometimes not so. 2007 and 2008 were my recent favourites, and the 1999 was still drinkable when I last had one 6 months ago.
2010 will be interesting. The hop variety Nelson Sauvin is one of several being used. This is what gives Knappstein Reserve Lager its unique fruit bowl flavour and aroma. With a mid-orange hue, there'd also be a decent malt bill, which will be an interesting counterpoint to the fruity hops. Although the malt varieties are not mentioned in the press release, you'd think there will be some cara/crystal, and maybe some Munich or Vienna to give it that colour. So some toast & caramel to balance the fruit character & bitterness. I'm already thinking this is going to come out like an American double IPA.
I look forward to it.
Sunday, May 9, 2010
Mother's day beers
Had the extended family over on Sunday for a lazy BBQ and a few tasters.
John Boston lager. A reasonable drop available through the Wine Society, and competes on price & style with other "premium" lagers such as Cascade & James Boag.
Brewdog Bashah. From Northmead cellars. A so-called Black Belgian-style Double Indian Pale Ale. What ?? Tasted like a hopped porter to me. I'm not so sure about all this "extreme" brewing & style cross-overs. The style boundaries are being challenged, which is OK I guess. But why then try to categorise the beer using the standard category definitions ? It comes across as a bit, um, contrived.
Duvel. I scored these for $2.30 a bottle from Dan Murphy. Someone mistakenly printed off the price tag as $47.95 per case, rather than per six-pack. I cleared them out of the stock and took the tag to the checkout, knowing full well there was a mistake. :-) If it had been a small privately owned bottle shop, I wouldn't have..... but, Woolies ? Come in spinner....
Trappist Westvleteren 8. Unavailable in Australia, but sent over via the "grey market" in the US. Me and a
couple of other beeradvocates banded together and paid, from memory, $30 a bottle for the 8 and the 12. The beer is outstanding. An earlier review can be found here: http://beeradvocate.com/beer/profile/313/857/?ba=vancurly
John Boston lager. A reasonable drop available through the Wine Society, and competes on price & style with other "premium" lagers such as Cascade & James Boag.
Brewdog Bashah. From Northmead cellars. A so-called Black Belgian-style Double Indian Pale Ale. What ?? Tasted like a hopped porter to me. I'm not so sure about all this "extreme" brewing & style cross-overs. The style boundaries are being challenged, which is OK I guess. But why then try to categorise the beer using the standard category definitions ? It comes across as a bit, um, contrived.
Duvel. I scored these for $2.30 a bottle from Dan Murphy. Someone mistakenly printed off the price tag as $47.95 per case, rather than per six-pack. I cleared them out of the stock and took the tag to the checkout, knowing full well there was a mistake. :-) If it had been a small privately owned bottle shop, I wouldn't have..... but, Woolies ? Come in spinner....Trappist Westvleteren 8. Unavailable in Australia, but sent over via the "grey market" in the US. Me and a couple of other beeradvocates banded together and paid, from memory, $30 a bottle for the 8 and the 12. The beer is outstanding. An earlier review can be found here: http://beeradvocate.com/beer/profile/313/857/?ba=vancurlyMy own concoction, a kind of imperial schwartz beer (lol), was on tap. Coopers European lager tin, augmented with Special B, pale Cara, and chocolate malts, plus some Perle for additional bittering and my home-grown Tettnang for dry-hopping. Fermented around 18C, and kegged/conditioned for a couple of weeks.
Had some wine, too.....
Friday, May 7, 2010
Australian Ale ? What's that exactly ?
Yep... Cooper's would take 99% of survey respondents here... And 99.9% in volume sold as well, you'd expect.
It's my go-to ale. Every week I have lunch at the local RSL, and put two Red's down regardless of what I'm
eating. And I reckon that Cooper's Sparkling Ale in a 750mL bottle is a particular joy. Dunno why it's better than 375mL bottles..... just seems to be more balanced.
Most of us would like to see Aussie Pale Ale in its own beer style. But a couple of problems here...
1) The arbiters of beers style categories have a collective conscience sitting somewhere between Boston, Bruges, Bavaria & Burton.... the New World doesn't come into consideration.
2) The style itself would be up for debate in Australia anyway....what is it ?
Well, you'd have to go to Cooper's as a touchstone at least.... Pride of Ringwood hops, a clean malt profile, and a cloudy yeasty fruitiness .... say green apple or pear. OK... this serves both Red & Green Coopers.... but anything else ?
I remember one occasion long ago at the old One-Eyed Beer Tasters club at the Lord Nelson Hotel in the Rocks.. Willie Simpson pulled out an aged Kent Town Pale Ale. Must have been something about 1980's Adelaide, but this was all satin & lace. Yet very much the same pedigree as it's larger neighbour. Kent Town is long gone, sadly.
I'll throw some Sydney locals into the mix:
Lord Nelson Three Sheets, James Squire Governor King, Redoak Kolsch.
Kolsch ? Fair enough to pull me up on that. But I will argue that, in Australia at least, this style is so wide and varied that at least one offering is likely to align with Aussie Pale.
A lot of Aussie brewers are hung up on American pales. Little Creatures has paved a wide, wide way, and the ongoing evolution of New World hops, particularly from NZ, has seen the fruit-bomb beer become the norm.
I want clean, fresh malt, (yep... Kolsch-like), good yeasty evidence in ester & eye, served cold, but not too offensive when warming, and sessionable.
It's my go-to ale. Every week I have lunch at the local RSL, and put two Red's down regardless of what I'm eating. And I reckon that Cooper's Sparkling Ale in a 750mL bottle is a particular joy. Dunno why it's better than 375mL bottles..... just seems to be more balanced.Most of us would like to see Aussie Pale Ale in its own beer style. But a couple of problems here...
1) The arbiters of beers style categories have a collective conscience sitting somewhere between Boston, Bruges, Bavaria & Burton.... the New World doesn't come into consideration.
2) The style itself would be up for debate in Australia anyway....what is it ?
Well, you'd have to go to Cooper's as a touchstone at least.... Pride of Ringwood hops, a clean malt profile, and a cloudy yeasty fruitiness .... say green apple or pear. OK... this serves both Red & Green Coopers.... but anything else ?
I remember one occasion long ago at the old One-Eyed Beer Tasters club at the Lord Nelson Hotel in the Rocks.. Willie Simpson pulled out an aged Kent Town Pale Ale. Must have been something about 1980's Adelaide, but this was all satin & lace. Yet very much the same pedigree as it's larger neighbour. Kent Town is long gone, sadly.
I'll throw some Sydney locals into the mix:
Lord Nelson Three Sheets, James Squire Governor King, Redoak Kolsch.
Kolsch ? Fair enough to pull me up on that. But I will argue that, in Australia at least, this style is so wide and varied that at least one offering is likely to align with Aussie Pale.
A lot of Aussie brewers are hung up on American pales. Little Creatures has paved a wide, wide way, and the ongoing evolution of New World hops, particularly from NZ, has seen the fruit-bomb beer become the norm.
I want clean, fresh malt, (yep... Kolsch-like), good yeasty evidence in ester & eye, served cold, but not too offensive when warming, and sessionable.
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