To enter this site you must be at least 18 years old

I am at least 18 years old
step1

Malt

Brewing begins with malted grain. Most beers are made from barley malt, but different grains like wheat and maize and rice can also be used. At Coopers we use a variety of pale, roasted and crystal malts to add different colours and flavours to our beers.

All malts used by Coopers are stored on site. These malts are put through a vibrating sieve to remove foreign materials before milling.

Milling

The malted barley is milled using a hammer mill to produce a fine flour called ‘grist’. This grist contains fine particles of starch and other nutrients to make beer.

Mashing

The Grist is mixed with water in the mash tun and gently heated for a few hours. Enzymes naturally present in malt convert the starch and protein into fermentable sugars and amino acids.

The mash is filtered to separate the grist from the liquid. This takes two hours and the resulting sugary liquid is called the ‘wort’.

step2

Boiling in Kettle

The wort is drawn off into a giant kettle and brought to a vigorous boil for an hour. This sterilises the brew and helps to remove unwanted flavours. Hops are also added here for bitterness, aroma and flavour.

Whirlpool Settling

The boiled wort is then transferred into the whirlpool settling tank. The spinning liquid creates a whirlpool that allows the solids to settle at the bottom of the vessel. The clarified wort is then drawn off leaving the solids (trub) behind.

Wort Cooling

Yeast can’t survive in high temperature, so the wort needs to be cooled before pitching. To do this the wort is passed through a heat exchanger.

Fermentation

The cooled and oxygenated wort is then transferred into fermentation tanks. Here yeast is introduced (‘pitched’) into the wort and fermentation begins. This is when our distinctive Coopers beer flavours begin to develop.

The strain of yeast used determines the type of fermentation that takes place and the style of beer it produces.

At the end of this process our humble wort has officially become ‘beer’.

step3

Ale or Lager

Ale and stout are fermented at a warmer temperature over 4 to 7 days. It is a top fermentation process as our Ale yeast has a tendency to rise to the top of the fermentation vessel.

Lager is fermented at a lower temperature for up to 7 to 9 days. It is a bottom fermentation process as the Lager yeast tends to settle at the bottom of the vessel at the end of fermentation.

Centrifugation

Beer is transferred from the fermenter through a centrifuge to remove the excess yeast.

Priming

A small amount of the Coopers yeast and wort streaming is added to the brew just before packaging to trigger secondary fermentation (natural conditioning).

Lagering

Lager beer is kept in tanks chilled at -1°C for at least 1 week. This helps condition and stabilise the beer and improve its flavour and shelf life.

Packaging

The beer is packaged immediately after seeding and priming into bottles, cans or kegs.

Bright Beer Tank Storage

After lagering, the beer is chill filtered, carbonated and stored in a pressurised tank at -1°C.

step4

Conditioning

The packaged Ales and Stout are held at the brewery for two weeks for natural conditioning to happen. That’s why our ales and stouts have a “best after” rather than a “best before” date.

Packaging

The lager is then packed in bottles and cans. The beer packed into kegs is flash pasteurised beforehand.

Pasteurisation

The lager in bottles and cans are then pasteurised through a tunnel pasteuriser to destroy any bacteria that may spoil the beer, then slowly cooled down to 25°C. Total time is 1 hour. After this our lager is ready to be enjoyed.

Distribution

While we still use a horse and cart for some deliveries, most of it makes its way to your local using a different kind of horsepower.

Search