Seasonal Release: Coopers Vintage Ale '26 (22L)

Seasonal Release: Coopers Vintage Ale '26 (22L)

Sale price$62.00

Every year, the Coopers Brewery Master Brewers come together to create a unique Vintage Ale worthy of the tradition. For the 2026 release, they've selected two hops from Washington State's renowned Yakima Valley: Krush and the experimental variety HBC-1134. Krush delivers vibrant aromas of navel orange, peach, berries, ripe mango, guava and lychee, while HBC-1134 contributes layers of floral, citrus and subtle herbal character. The result is a rich, full-bodied ale bursting with fruit-forward flavours of mango and passionfruit, balanced by smooth malt character, gentle woody notes and a creamy finish. Enjoy it fresh to experience the lively hop character, or cellar a few bottles and be rewarded as the beer develops greater depth and complexity over time.
Recipe Contains

- 1 x 1.7kg Thomas Coopers Family Secret Amber Ale
- 1 x 1.5kg Thomas Coopers Wheat Malt Extract
- 1 x 1kg Coopers Dextrose
- 1 x 400g Dark Crystal Malt
- 1 x 25g Krush Hops
- 1 x 25g HBC 1134 Hops
- 1 x 15g Coopers English Ale Yeast (or you supply Coopers Commercial Yeast Culture)
- 1 x 250g Coopers Carbonation Drops

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SEASONAL RELEASE

Brew something special with our limited-edition Seasonal Release Recipe Pack, available only while stocks last. Once sold out, the recipe will be added to our Recipe Library so you can brew it again whenever you like. You'll still be able to purchase the core ingredients from the Coopers DIY Beer range, however any specialty ingredients will need to be sourced independently.

Allergens

Ingredients: Malted Barley, Wheat, Dextrose, Hops, Yeast, Water, Sugar, Glucose.
Contains: Gluten, Wheat.

Colour (EBC): 37
Bitterness (IBU): 50

ABV 7.5%

Alcohol by Volume

50 IBU

International Bitterness Units

EBC 37

Colour

This Recipe

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Ingredients

- 1 x 1.7kg Thomas Coopers Family Secret Amber Ale
- 1 x 1.5kg Thomas Coopers Wheat Malt Extract
- 1 x 1kg Coopers Dextrose
- 1 x 400g Dark Crystal Malt
- 1 x 25g Krush Hops
- 1 x 25g HBC 1134 Hops
- 1 x 15g Coopers English Ale Yeast (or you supply Coopers Commercial Yeast Culture)
- 1 x 250g Coopers Carbonation Drops

Mix

- Place the Dark Crystal Malt in a plastic zip-lock sandwich bag and crack it using a rolling pin.
- In a good size pot (around 5 Litres) bring 3 litres of water to approximately 60-70°C.
- Add the crushed Dark Crystal Malt (we recommend wrapping in a mesh cleaning cloth, pulled straight from the wrapper), and let steep for about 30 minutes.
- Remove the Dark Crystal Malt by gathering up the corners of the mesh cloth and lift, allowing the liquid to drain from the malt back into the pot.
- Bring the liquid to the boil for 5 minutes.
- Remove the pot from the heat and add 8g of each of the Krush Hops and HBC 1134 Hops into the liquid and let steep for 20 minutes. (if you can’t weigh them half of each is fine)
- Set the pot in a cold/ice water bath to cool (approx. 15 minutes) then strain into a fermenting vessel (FV).
- Add the contents of the Family Secret Amber Ale, the Wheat Malt Extract and the Dextrose, then stir to dissolve.
- Fill with cool water to the 18 litre mark, stir vigorously and check the brew temperature.
- Top up to the 22 litre mark with warm or cold water (refrigerated if necessary) to get as close to 18C as possible.
- Add the Coopers Commercial Yeast Culture &/or the English Ale yeast, then fit the lid.
Click here to view our how-to-video on Harvesting Commercial Yeast

Home Recipes SEASONAL RELEASE: COOPERS VINTAGE ALE '26 (22L)

Seasonal Release: Coopers Vintage Ale '26 (22L)

Every year, the Coopers Brewery Master Brewers come together to create a unique Vintage Ale worthy of the tradition. For the 2026 release, they've selected two hops from Washington State's renowned Yakima Valley: Krush and the experimental variety HBC-1134. Krush delivers vibrant aromas of navel orange, peach, berries, ripe mango, guava and lychee, while HBC-1134 contributes layers of floral, citrus and subtle herbal character. The result is a rich, full-bodied ale bursting with fruit-forward flavours of mango and passionfruit, balanced by smooth malt character, gentle woody notes and a creamy finish. Enjoy it fresh to experience the lively hop character, or cellar a few bottles and be rewarded as the beer develops greater depth and complexity over time.

Seasonal Release: Coopers Vintage Ale '26 (22L)
Flavour Profile Malty, Hoppy, Citrus
Alcohol Content 7.5%
Colour (EBC) 37
Bitterness (IBU) 50
Volume 22L

Ingredients

- 1 x 1.7kg Thomas Coopers Family Secret Amber Ale
- 1 x 1.5kg Thomas Coopers Wheat Malt Extract
- 1 x 1kg Coopers Dextrose
- 1 x 400g Dark Crystal Malt
- 1 x 25g Krush Hops
- 1 x 25g HBC 1134 Hops
- 1 x 15g Coopers English Ale Yeast (or you supply Coopers Commercial Yeast Culture)
- 1 x 250g Coopers Carbonation Drops

1. Mix

- Place the Dark Crystal Malt in a plastic zip-lock sandwich bag and crack it using a rolling pin.
- In a good size pot (around 5 Litres) bring 3 litres of water to approximately 60-70°C.
- Add the crushed Dark Crystal Malt (we recommend wrapping in a mesh cleaning cloth, pulled straight from the wrapper), and let steep for about 30 minutes.
- Remove the Dark Crystal Malt by gathering up the corners of the mesh cloth and lift, allowing the liquid to drain from the malt back into the pot.
- Bring the liquid to the boil for 5 minutes.
- Remove the pot from the heat and add 8g of each of the Krush Hops and HBC 1134 Hops into the liquid and let steep for 20 minutes. (if you can’t weigh them half of each is fine)
- Set the pot in a cold/ice water bath to cool (approx. 15 minutes) then strain into a fermenting vessel (FV).
- Add the contents of the Family Secret Amber Ale, the Wheat Malt Extract and the Dextrose, then stir to dissolve.
- Fill with cool water to the 18 litre mark, stir vigorously and check the brew temperature.
- Top up to the 22 litre mark with warm or cold water (refrigerated if necessary) to get as close to 18C as possible.
- Add the Coopers Commercial Yeast Culture &/or the English Ale yeast, then fit the lid.
Click here to view our how-to-video on Harvesting Commercial Yeast

2. Brew

- Place the FV in a location out of direct sunlight and try to ferment at 18C.
- Fermentation should take 7 to 10 days.
- At around Day 7, add the remaining Krush Hops and HBC 1134 Hops (we recommend wrapping in a mesh cleaning cloth, pulled straight from the wrapper) and place directly on top of the brew, then re-fit the lid.
- On day 9, check the specific gravity (SG).
- Check the SG again the following day and so on.

3. Bottle

- The brew is ready once the SG has stabilised over a couple of days, expect about 1010 to 1015.
- Gently fill clean PET bottles to about 3cm from the top. Sturdy reusable glass bottles, designed for storing beer, should be used if planning to keep some of the brew in bottle beyond 12 months.
- Add 2 carbonation drops per bottle and secure the caps.
- Store the bottles upright in a location out of direct sunlight at or above 18C.

4. Enjoy

- After at least two weeks, check for sufficient carbonation by squeezing the PET bottles.
- Bottles kept unrefrigerated should improve with age.
- When ready to drink, chill the bottles upright.
- The chilled beer may be poured into clean glassware, leaving the sediment behind.
- Expect the alcohol content to be approximately 7.5% ABV.

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