Coopers Sparkling Ale is instantly recognizable. Order it in an Australian bar, and you'll watch the bartender roll the beer gently on its side, back and forth a few times to mix the sediment. Pop the cap and pour out one of Australia's premium beers - interesting in both appearance and taste.
In 1862, Thomas Cooper brewed a sparkling ale in what was then the fledgling colony of South Australia. A lot has changed in the intervening 150 years, but Coopers Sparkling has not.
Coopers use no preservatives or additives during the beer-making process. They still apply the top fermentation method - meaning that during fermentation, the yeast interacts on the beer's surface. Top fermented beers are usually darker (like porters and stouts) and maintain a fragrant, fruity aroma. Coopers Sparkling is not dark, but is certainly aromatic.
The secondary fermentation process (which occurs in the bottle) is what gives Coopers Sparkling its cloudy appearance. It's not uniformly cloudy, either - there are little clumps of yeast suspended and swimming in the bottle - like a snow globe, but more fun. Don't worry: you don't notice these little bits when you're drinking it.
The initial taste is fruity without being sweet. The aftertaste is very bitter and dry. The beer has a good, full body. Although it is an ale, it has the light color and intensity of a lager. However the beer's fruity aroma and cloudiness gives away its ale heritage.
Overall, Coopers Sparkling is a great beer - very drinkable - light, fruity and bitter.
