Sparkling Ale
350 ml
HKD$28.00
Coopers Sparkling Ale is brewed and fermented using a unique method of top fermentation and natural bottle conditioning. Coopers are famous for this process which leaves a natural residue of yeast during maturation and gives a cloudy appearance with an enhanced flavour.
Country of Origin
Australia
Brand
Coopers
Weight
350 ml
Color
Ruby
ABV
5.8%
SPARKLING ALE
Little has changed since Thomas Cooper brewed his first batch of Sparkling Ale in 1862. It's still naturally conditioned in the bottle with our unique strain of Coopers yeast. To enjoy the complete Sparkling experience, roll the bottle to mix in the yeast sediment before pouring. No additives. No preservatives.
Nutrition
Per Serving
Per 100ml
Energy
866 kJ/207 kcal
231 kJ/55 kcal
Protein
2.0 g
0.6 g
Carbohydrates
12 g
3.1 g
Our much loved Sparkling Ale is a bold and distinctive beer with a perfect balance of malt, hops and fruity characteristics.
NATURAL CONDITIONING
One of the things that give our ales that unique Coopers flavour and cloudy appearance is a process called natural conditioning.
To achieve this, we add a small amount of live yeast to our beer just before packaging. This causes a secondary fermentation in the bottle or can, which carbonates the beer and eliminates the need for any preservatives or additives.
MALT
YEAST
HOPS
Pride of Ringwood
COLOUR
11 EBC
30 IBU
ABV
5.8%
FAMILY BREWERY
To say we're 'born to brew' may seem like a bold statement, but after dedicating over 150 years to the art of brewing, we believe it's true.
Coopers is a brewing family. Its in our blood. For six generations we've been custodians of a proud legacy that began in 1862 when Thomas Cooper brewed his first batch of ale. Our passion for brewing has kept us together and helped us through economic recessions, wars, government imposts, changing tastes, and the occasional hostile takeover bid.
Today, our unique brand of naturally conditioned ales and stouts are enjoyed around the world and we're still making these beers using the same traditional brewing methods that Thomas did. And when we say hand-made by the Cooper family', we mean it. If you visit the Brewery you'll probably bump into a Cooper who works there. While other breweries might make all sorts of claims about their 'origins' the fact is that we are Australia's oldest family owned and run brewery, and that's not changing anytime soon.
COOPERS STORY
When Thomas Cooper used an old family recipe to brew his first batch of ale back in 1862, it would be fair to describe him as a novice craft brewer.
Apparently he'd only intended it to be a tonic for his sick wife, but the resulting ale was so flavoursome that friends and neighbours soon came to appreciate it for more than just its 'restorative' properties. As demand for his naturally conditioned ales grew throughout the fledgling colony of South Australia, Thomas Cooper's growing passion for brewing soon became his profession.
Before Thomas passed away, he handed over the reigns of the brewery to four of his sons, and so began a proud family tradition that has continued in an unbroken chain of six generations, for more than 150 years. While we're still using Thomas Cooper's original recipe, successive generations of Coopers have made improvements along the way.
The fusion of traditional Coopers brewing methods with cutting edge production technology has helped us grow our capacity and deliver consistent brew quality and flavour. As a result, we now have the ability to produce our naturally conditioned ales and stouts for a global audience, with absolute confidence that whenever one of our signature beers is poured, the drinker will enjoy a quality Coopers brew. This marriage of century-old brewing techniques and modern innovation is what makes Coopers unique in Australia's brewing landscape.
THE TALE OF ALE
When you sip one of our famous Coopers Ales you are tasting over 150 years of brewing history, and we say this with pride. What makes our ales so special is that they're naturally conditioned. This is a centuries old brewing technique that has been handed down from one generation to the next, and only a handful of breweries in the world still have the skill and patience to undertake the process at scale. Natural conditioning is a term that describes a secondary fermentation that our ales undergo once they've been bottled or kegged. A small amount of yeast is added to the brew prior to packaging which consumes any residual sugars and oxygen, naturally carbonating the beer and increasing its alcohol content slightly.
Natural conditioning helps to retain our ale's distinctive and complex flavours as it eliminates the need for pasteurisation; it also extends its shelf life by removing any remaining oxygen and hence there's no need for additives or preservatives. This is what makes our ales so different from other beers in Australia and around the world. Of course the process of natural conditioning wouldn't be possible without our famous Coopers ale yeast. This lovingly cultivated strain of yeast has been nurtured by generations of Coopers brewers. Its history spans much of the life of our brewery, and it is undoubtedly the 'star of the show'. It's what transforms the other ingredients into something magical. It gives our ales the enticingly complex flavours and rich fruity aromas they're so famous for.
THIS IS HOW WE ROLL
When the process of natural conditioning is complete, our spent ale yeast falls to the bottom of the bottle or keg as a fine sediment. When that happens you know the beer is ready to be enjoyed. Think of it as the Coopers flavour guarantee. This process takes two weeks to happen, that's why our ales and stout have a 'best after' rather than a 'best before' date. To enjoy the complete Coopers experience, we encourage people to roll their bottle before opening it. This helps move the sediment through the beer, unlocking its full flavour and imparting the signature cloudy appearance. Now there's a chance that people will stare at you while you do this, but don't let that faze you. Roll your Coopers with pride, and we promise the results are worth it.
Brewing Process
While the brewing process can be described in biochemical terms, once you've tasted our beers you'll instinctively know there has to be more to it than that. Alchemy rather than science springs to mind when one considers that four simple ingredients - malt, hops, water and yeast, can become a brew that's so rich in taste and complex in flavour. You don't have to use only malted barley to make beer. Some brewers use maize, sugar, even rice, but for us, all malt is the only way to go. It costs us a little more, but it's worth it. Beyond the incredible colour, flavour and aroma it produces, all malt brewing means that we don't need to add sugars or other fermentables to our brews, keeping them as pure and healthy as possible.
BREWING
It all starts with our malt. Much of the beers final colour, flavour and mouth-feel is dictated by the malt we choose. Once it's been milled into a fine flour called 'grist', it's mixed and mashed with water to produce a sweet extract or 'wort', pronounced 'wert'. The wort is boiled and hops are added to give the brew its distinct bitterness and aroma. Then it's cooled, clarified and ready for fermentation.
FERMENTATION
Yeast is added for fermentation to begin. The yeast uses the sugars in the wort to create alcohol and carbon dioxide. Our famous Coopers beer flavours then begin to develop. At Coopers, we brew ales, stouts and lagers and while each style of beer is produced differently, our passion for quality brewing shines in all.
THOMAS COOPER
What would a cobbler, a stonemason or a dairyman know about brewing beer? Find out how the Coopers Beer story began.