Light bodied refreshing Aussie style Pale Ale.  Showcases fruity 'Ella' hops form Tassie - Cheers!  Similar taste to Grifter. Recipe contains Bootmaker Pale Ae Extract, Light Malt Extract, Ella Hops, US-05 yeast, Cara malt grain This is a 23l recipe for our 25 litre fermentors or any other 25 litre vessel.

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Our Pacific Ale is all about Galaxy Hops and a clean dry finish.  Galaxy adds huge passionfruit aromas teamed with a light malt body.  Similar taste to Stone and Wood. Recipe contains Pacific Ale Extract, Wheat Malt Extract, Galaxy Hops, US-05 yeast This is a 23l recipe for our 25 litre fermentors or any other 25 litre vessel.

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The beer that sparked the American craft beer revolution - Sierra Nevada Pale Ale. In 1980, Sierra Nevada Brewery loaded their Pale Ale up with Cascade - a new hop at the time named after the mountain range - giving the intense aromas of pine and citrus sparked the American craft beer revolution. Using a base of Coopers Bootmaker Pale Ale, we’ve added a cara malt steep to match Sierra’s malt backbone and added in some dextrose to reach that higher alcohol content. The hop schedule is all Cascade, so we add some in early for bitterness and a good dose of dry hop. Sit back and imagine that you’re sipping beer in sunny California. Recipe contains Bootmaker Pale Ae Extract, Light Malt Extract, Cascade Hops, US West Coast Yeast, Dextrose, Cara malt grain This is a 23l recipe for our 25 litre fermentors or any other 25 litre vessel.

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Delicious Stout that's dark and creamy.  Similar taste to Elsie Milk Stout. Recipe contains Coopers Irish Stout, Light Malt Extract, Chocolate Infusion Grain, Lactose, Nottingham Yeast.  This is a 23l recipe for our 25 litre fermentors or any other 25 litre vessel.

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A malty, full bodied Pale ALe.  Hoppy, bitter and session able.  A definate crowd pleaser!  Similar taste to 150 Lashes. Recipe contains Australian Pale Ae Extract, Light Malt Extract, Galaxy Hops,  US-05 yeast, Caramalt grain This is a 23l recipe for our 25 litre fermentors or any other 25 litre vessel.

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Who doesn’t enjoy a Furphy!  A refreshing, easy drinking beer. Best enjoyed telling tales with a few mates around the barbie! Recipe contains Australian Blonde Extract, Light Malt Extract, Vic Secret Hops, US-05 Yeast. This is a 23l recipe for our 25 litre fermentors or any other 25 litre vessel.

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The ANZAC story supports the thought; when New Zealand and Australia combine resources, the result is a force to be respected. Ingredients that highlight the strengths of each country, malt from Australian and hops from New Zealand, are combined to produce a delicious brew. Although optional, for that extra dimension of aroma and flavour, the addition of Roasted Malt is well worth the effort. Cheers to the ANZACs! Recipe contains Coopers Real Ale, Flavour Booster, Nelson Sauvin hops, Roasted Barley This is a 23l recipe for our 25 litre fermentors or any other 25 litre vessel.

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  Adding berries to beer is a traditional brewing method, dating back centuries. Your favourite berries in the supermarket frozen section can be added to a brew, imparting delicious aromas, flavours and a little bit of colour.  Presenting in a similar way to a blush sparkling wine, it looks great served in a champagne flute! This recipe is for the more adventurous brewer looking for flavours and aromas not normally linked with beer.  Expect the yeast to ferment the natural berry sugars. Recipe contains Canadian Blonde, Dextrose, Maltodextrin - you need to supply 500gm of frozen berries of your choice. This is a 23l recipe for our 25 litre fermentors or any other 25 litre vessel. Recipe adapted from www.diybeer.com.au

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When you don’t have temperature control for your fermentation, brew to season... Saison (French for Season) is a very old southern Belgium beer style (possibly early 1700s),which was traditionally made by farmer-brewers in the late winter, stored until summer then provided to thirsty seasonal workers (les saisonniers). In those days, the supply of beer was often considered to be part of their payment. Working for beer – some things never change! The diversity of brews from one farmhouse to the next probably explains why the BJCP style guidelines describe Saison (16.C.) as such a broad category, with variations across colour, alcohol, bitterness and late hop presence. Despite such variation, one could argue that the essence of Saison comes from the yeast. It’s a highly carbonated, bottle conditioned ale, which often displays quite funky characters such as fruity, spicy, peppery, cloves, etc. The Saaz hop addition, although not necessary and not the typical type of hop for this style, adds a little bit of extra spiciness to the finished brew. You may choose to ferment warmer than the recipe recommends getting even more funk goin’ on! Recipe contains Australian Pale Ale, Preachers Hefe wheat, Light malt extract, CZ Saaz pallets, Belle Saison yeast This is a 23l recipe for our 25 litre fermentors or any other 25 litre vessel. Recipe adapted from www.diybeer.com.au

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This recipe makes a slightly hoppy version of the American Brown Ale style (category 10.C. of the BJCP guidelines). It’s approachable and friendly and always worth a revisit – a bit like the Ol’ Brown Dog down the street. The end result is a rich dark brown ale displaying a creamy beige head, rich coffee/chocolate aromas combined with citrus undertones. Voluminous dark malt flavours filling the mouth with coffee, chocolate and sweet toffee combined with zesty marmalade, finishing up with medium hop bitterness. Keeping within the style guidelines, you might like to lighten the colour by swapping out the Amber Malt with Light Malt and/or reduce the hopping levels.  Recipe contains Coopers Dark Ale, Amber Malt Extract, Light Malt Extract, Crystal Malt, Cascade and Centennial Hops, BRY97 Yeast. This is a 23l recipe for our 25 litre fermentors or any other 25 litre vessel.

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The story goes that the first Julebryg (Christmas Brew), made by Carlsminde Brewery in 1958, was a traditional strong ale. Vikings were known to brew a high-powered beer-like drink to get them through the dark winter months. The popularity of this seasonal beer prompted other breweries to follow in the years after, and the 'J-Dag' (J Day) tradition, on the first Friday of November, was born! Apparently, every Danish brewery has at least one Christmas Beer (BJCP Style Guidelines - 21.B). Many variants use a blend of malted barley, wheat, specialty malts with the traditional hints of caramel, anise, liquorice root, vanilla and cinnamon. Some brews have more exotic additions, such as apricot, chocolate, honey, coriander, oranges or cardamom. Don’t be afraid to personalise the recipe by tweaking the spices as you desire. Any Christmas pudding spice or fruit may work in this brew. Ferment with ale, lager yeast or a blend.  Recipe contains Coopers Lager, Amber Malt Extract, Brown Sugar, Herbs and Spices, Saaz Hops, and M41 Yeast This is a 23l recipe for our 25 litre fermentors or any other 25 litre vessel. Recipe adapted from :www.diybeer.com.au

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The UK Golden Ale style (or Summer Ale) emerged in the mid 1980’s, showcasing the refreshing characteristics and drinkability of lager with the added dimension of zesty hop aromatics. For home brewers, this means brewing an ale that has the drinkability of a lager. This recipe is an ‘easy to make’ interpretation of the cask version of (UK) Hopback Brewery’s Summer Lightning, highlighting English hops. Recipe contains Coopers Canadian Blonde, Dry malt Extract, EK Golding Hops, Northern Brewer Hops and Nottingham yeast This is a 23l recipe for our 25 litre fermentors or any other 25 litre vessel. Recipe adapted from www.diybeer.com.au

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A few English customers come into the shop, wanting to make an English Bitter… why they want to be reminded of dreary, grey, drizzly weather is beyond many of us… but, hey, a pint of the barman’s best bitter solves many a dreary day ! This recipe is made in a similar style to Adnams Broadside - an Extra Special Bitter brew. Adnams beer dates back almost as far as Coopers, this particular brew commemorates 'The battle of Sole Bay' and fits in the BJCP category, (English Pale Ale category 8.C.). The finished beer displays lifted floral and spice aromas layered with orange peel and apricot, mouth filling malt flavours finishing with firm bitterness. Recipe contains English Bitter, Light Dry Malt Extract, East Kent Golding Hops, Centennial Hops, Nottingham Yeast This is a 23l recipe for our 25 litre fermentors or any other 25 litre vessel. Recipe adapted from www.diybeer.com.au

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Honey can be a welcome addition in Wheat Beer and it carries some favour with the Australian Craft Beer industry. This is shown by the number of interesting Honey Wheat Beer varieties readily available in the local liquor store. Some of the ingredients and features of this style casts similarities to a Weissbier (category 15.A. of BJCP style guidelines) but the inclusion of honey moves it more toward Specialty Beer, category 23. This category covers an eclectic collection of brews that don’t quite fit into existing categories or are yet to reach a level of popularity to warrant the formation of a new category. This Honey Wheat recipe combines more Light Dry Malt than a typical Weissbier, which could make it a bit heavy, but the honey addition helps to lighten the mouthfeel. Blue Gum honey was chosen because its flavour and aroma marries up nicely with that of a typical Wheat Beer but you may like to experiment with different types of honey and yeast. Just be sure to make the apiarists proud! Recipe contains Preachers Hefe wheat, light dry malt extract, Munich yeast - please note you need to have 335 gm of your favourite honey This is a 23l recipe for our 25 litre fermentors or any other 25 litre vessel. Recipe adapted from www.diybeer.com.au

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  Modelled on a traditional German Golden Ale, typically served in a tall, narrow glass called a 'Stange'; this recipe is a cool fermented ale that carries a subtle malt character, with low residual sugars that leaves a slightly dry and crisp finish. This brew displays subtle fruitiness with floral, herbal noble hop character. Soft and rounded malt flavours with a hint of fruitiness while finishing dry. Recipe contains Canadian Blonde, Flavour Booster, Light Dry Malt, Hallertau hops and US-05 yeast This is a 23l recipe for our 25 litre fermentors or any other 25 litre vessel. Recipe adapted from www.diybeer.com.au

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Winter is here and so is Coopers highly anticipated 2019 Coopers Vintage Ale recipe pack. As always, the brewers at Coopers love to introduce a new hop variety into Vintage Ale, and this year the star of the show is Mosaic. They replicated the brewhouse process, by adding Mosaic and Cascade hops at both late hopping and dry hopping stages. Providing enticing aromas of apricot, citrus fruits and pine, these set the scene for a palate of roasted malt, nuts and toffee. Expect to enjoy a clean bitterness and a smooth, velvety finish. If lovingly cellared, this strong ale will develop sweet malt flavours, soft toffee undertones as the hop characters mellow, rewarding those who can resist temptation. Recipe contains English Bitter, Wheat Malt Extract, Dextrose, Crystal malt, Mosaic and Cascade hops, Nottingham yeast This is a 21l recipe for our 25 litre fermentors or any other 25 litre vessel. Recipe adapted from www.diybeer.com.au

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Eclipse hops are fairly new on the scene, developed in Australia too! In this pale ale recipe, we’re using the hops in 2 additions - in warm water to extract flavour without adding too much bitterness. Then a healthy addition to the dry hop allows the aromas of Mandarin, and Pine. The Australian Pale Ale style was chosen as an easy flavourful drinker to be enjoyed in the warmer months. The addition of the Golden Naked Oats adds a fuller mouthfeel and a slight toffee sweetness to round everything out. Recipe contains Australian Pale Ae Extract, Wheat Malt Extract, Eclipse Hops, US-05 Yeast, Golen Naked Oats grain This is a 23l recipe for our 25 litre fermentors or any other 25 litre vessel. Recipe adapted from www.diybeer.com.au

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