This is broadly correct and the pint in the attached picture is certainly dry and quite bitter. It was bottled on 24th August after nine days fermentation at 22C followed by a fortnight of secondary fermentation at 20C in line with the notes on the tin. Interestingly, the fermentation didn’t produce the dreaded “Cooper’s Spew” but the beer will appeal to fans of Coopers (Australian) Stout.
My only complaint is that while this is a fine pint, it’s not a session beer and probably more of an Australian’s idea of an Irish stout than what you’d expect from sipping a pint of Guinness, Beamish or Murphys – all of which display a small and varied degree of sweetness in the brew. It actually tasted more like what you’d expect in an Irish bar with the addition of a small amount of Geordie Mild. This softened the brew so it was not unlike Guinness Original and made it easier to drink.
- Coopers Irish Stout 2NOV22.jpg (1.5 MiB) Viewed 2747 times
