Australian Pale Ale
Australian Pale Ale: the sparkling ale tradition of Adelaide — bottle-conditioned, cloudy with yeast, and rolled before pouring, led by Coopers (1862), the world's largest family-owned brewery of its kind.
What it is
Australian Pale Ale: the sparkling ale tradition of Adelaide — bottle-conditioned, cloudy with yeast, and rolled before pouring, led by Coopers (1862), the world's largest family-owned brewery of its kind. Origins: Thomas Cooper brewed his first ale in 1862 from a recipe meant as a tonic for his sick wife; the family still runs the brewery. Made from: malted barley, hops, water and the house yeast, refermented in the bottle or keg. How it's made: 1) Brew a pale ale. 2) Bottle with living yeast. 3) Condition until naturally carbonated — sediment is the signature. Served: roll the bottle gently, pour into a glass at 4-6°C, leave the last yeasty sip by choice. Flavor: fruity esters, firm bitterness, creamy texture. Strength: 4.5-5.8%. Culture: in South Australia you order a 'pale' and a schooner — the butcher glass is local law of a kind. See also: Shiraz (Australian), Australian Rum.
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