The Tale of Ale
When you sip one of Coopers' famous Ales you are tasting over 150 years of brewing history. What makes their 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 carbonated the beer and increasing its alcohol content slightly.
Natural conditioning helps to retain their ale's distinctive and complex flavours as it eliminates the need for pasteurization; it also extends its shelf life by removing any remaining oxygen and hence there's no need for additives or preservatives. This is what 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 their famous Coopers ale yeast. This lovingly cultivated strain of yeast has been nurtured by generations of Cooper's 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 their ales the enticingly complex flavours and rich fruity aromas they're so famous for.