Our brewing process
Find out how we craft our iconic ales, stout and lagers.
Ingredients
Once you’ve tasted our beers, you’ll know there’s more to our brewing process than just science. When just four ingredients – malt, hops, water and yeast – become a brew that's rich in taste and complex in flavour, alchemy’s the word that springs to mind.
While our brewers believe malt’s the only way to go, you don't have to use malted barley alone to make beer. Some brewers use maize, sugar, and even rice.
Using all malt costs us a little more, but it's worth it. It’s not just the impressive colour, flavour and aroma it produces, but all malt brewing means that we don't need to add sugars or other fermentables to our brews, which makes them as pure and healthy as possible.
Brewing
It all starts with our malt. Most of the beer's final colour, flavour and mouth-feel are dictated by the malt we choose from our very own maltings.
Once we mill the malt into a fine flour called 'grist', it's mixed and mashed with water to produce a sweet extract or 'wort' (pronounced 'wert'). Next, we boil the wort and hops to give the beer its distinct bitterness and aroma, and then cool and clarify the brew so it’s ready for fermentation.
Fermentation
To kick start fermentation, we add yeast to the brew. The yeast uses the sugars in the wort to create alcohol and carbon dioxide, and our famous Coopers beer flavours begin to develop.
Finally, we bottle the brew and leave the beer to undergo a secondary fermentation in our temperature-controlled warehouse before we ship it out to venues and retail outlets across Australia and throughout the world.
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