The brewery was established by Thomas Cooper in 1862 at his home in the Adelaide suburb of Norwood. He brewed his first recorded batch on 13 May 1862. This is a 160yrs Old and largest Australian Owned Brewery
Beer Name: Coopers Best Extra Stout
Manufacturer: Coopers Brewery
Origin: Australia
Company Founded in: 1862
Beer Type: Extra Stout Beer
SRM (Colour): 35
Abv (Alcohol) 6.2%
IBU (Bitterness): 20
Almost completely black with a little ruby color showing through in a bright back light. Light brown one inch head that holds well, settling to a thin cap, leaving a solid lacing all the way around the glass.
Wonderfully Thick Malt Aromas of Dark Chocolate, Molasses with a goodness of Roasted Bitter. A Little Bit Of Earthy Hops Are Mixed In.
The Flavor Has Solid Roasted Grain Character With Some Sweet Caramel, Chocolate And Creamy Coffee Notes Mixed With bitterness of Mild Hops. The Body Is A Little Thin yet it is Very Creamy.
Very rounded, smooth drinking stout. A little more bitter than sweet after taste. good carbonation makes it very easy to drink. the Slight hint of alcohol of 6.3% is Very Well masked.
The Finish Is Perfect With A Combination Of Dark Roasty Malts, Light Creaminess, Little Bit Of Hoppiness And A Hint Of Chocolate to balance it.
Overall, it’s an enjoyable beer that delivers some really good vinous flavors. The caramel & Coffee taste dominates with pivot points provided by fruity notes and roasted malts.
It is a Classic stout beer which Has Some Great Complexity.
I Managed To Find This In “Living Liqudiz Stores” At Mumbai And It Was Way Too Expensive For The Indian Market. I Got This For Rs.695 Which Is Over $8 USD.
sOME INTERESTING FACT ABOUT COOPER’S BEST EXTRA STOUT BEER
Coopers bottled beers are characterised by their secondary fermentation technique – some yeast remains in the bottle after bottling – thus the bottled beer contains some sediment.
There are three schools of thought with regard to the sediment – some drinkers like to mix the sediment throughout the beer by tipping or rolling the beer before drinking, while others prefer to decant the beer into a glass leaving (most of) the sediment at the base of the bottle.
Coopers have made such choice a strong element in their marketing strategy. Some find that mixing the sediment results in a shaken beer and prefer not to mix the sediment at all but simply opening the bottle and drinking. The action of drinking from the bottle serves to distribute the sediment anyway without shaking one’s beer.
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