The signature Sparkling Ale by Coopers Brewery started all the way back in 1862, when the first batch was originally brewed. It is special due to its natural conditioning process with the brand's unique strain of its own yeast. To enjoy the entire sparkling experience of the libation, it is suggested that the bottle should be rolled with mix in the yeast sediments before pouring it into a cup.
To achieve its natural conditioned process, it adds a small amount of live yeast right before the bottle is packaged to cause a secondary fermentation process inside the can or bottle to create the carbonated taste. Each bottle has a serving size of 375ml and a 5.8% alcohol volume. The distinctive beer delivers a refreshing balance due to the perfect blend of malt, hops, and fruity components.
Image Credit: Coopers Brewery
What's Driving This Trend
- Natural Conditioning Process
- Opportunity to innovate by creating new products with a natural conditioning process.
- Fruity Malt Blends
- Opportunity to create new beer blends that include a blend of malt, hops, and fruity components.
- Unique Yeast Strains
- Opportunity to explore the unique yeast strains offered by breweries for innovative product development.
Who This Affects Most
- Brewery
- Opportunity for breweries to experiment with different natural conditioning processes and unique yeast strains to create new sparkling beers.
- Alcohol
- Opportunity to innovate in the alcohol industry by combining fruity and malt flavors in unique ways.
- Beverage
- Opportunity for beverage companies to create new sparkling malt-based beverages that are refreshing and have unique flavor profiles.
