Brewed by Coopers Brewery
Style: English Strong Ale
Regency Park, South Australia, Australia


on tap

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RATINGS: 709   WEIGHTED AVG: 3.39   SEASONAL: Winter   EST. CALORIES: 225   ABV: 7.5%
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Bottle conditioned.
Brewed with choice malts and an extended top fermentation. This naturally conditioned ale experiences interactions between the robust malt, hop and yeast characteristics, to exhibit an intriguing journey of flavour development over a period of five years when stored under cellar conditions.

   AROMA 5/10   APPEARANCE 3/5   TASTE 6/10   PALATE 4/5   OVERALL 12/20
grant (842) - Colorado Springs, Colorado, USA - JUN 15, 2003
Flat tea brown with large soapy head and a good dose of chunky crap floating around in it. Smell is very esterrific, with tea leaves and a hint of shortbread, and a dash of worchester sauce for good measure. The flavor is very sweet with only minimal hopping, but a luxurious, sappy maltiness. Overall it's a bit doughy for my tastes, and this stuff reeks of alcohol.

   AROMA 6/10   APPEARANCE 3/5   TASTE 7/10   PALATE 4/5   OVERALL 14/20
Uglyradio (791) - Greenville, South Carolina, USA - JUN 12, 2003
Batch #4, Oct. 2002: This strong ale pours a cloudy, orange tinted, dark amber color with a small, rapidly diminishing white head and has small yeast chunks floating throughout it's body. It has a mildly fruity aroma with a bit of malty sweatness and funky yeastiness thrown in. It has medium body with medium carbonation and a smooth, slightly oily mouthfeel. The flavor is mostly malty sweet with lots of fruit, including bananas. It tastes almost Belgian in style. The alcohol is well hidden. This is the best of the Cooper's line that I have tried. Smooth, fruity, and strong-that's always a good combination.

   AROMA 7/10   APPEARANCE 3/5   TASTE 7/10   PALATE 4/5   OVERALL 17/20
PhillyBeer2112 (2544) - Oviedo, Florida, USA - JUN 9, 2003
2002 Batch 4, sampled June 2003. Typical Coopers - chunky with yeast. Murky copper with OK head and typical Coopers high carbonation. Surprisingly weak aroma, dominated by estery fruit of course: pear, banana, berries. Flavor is similar. Quite mellow actually, with a restrained and soft palate. Thick and satisfying, must be the yeast - its like eating a beer. All flavor notes well integrated. Moderately hoppy in a spicy peppery way, but bitterness is more apparent than hop flavors - it mainly balances the malt.

   AROMA 3/10   APPEARANCE 4/5   TASTE 3/10   PALATE 3/5   OVERALL 8/20
Admiral (524) - Schnecksville, Pennsylvania, USA - JUN 5, 2003
Batch #4, like nearly everyone else: Strangely light. I mean, I see beer in the glass, but where's the flavor? Bah. Looks nice, copper-colored with offwhite head. And there is some body to it.

   AROMA 5/10   APPEARANCE 4/5   TASTE 5/10   PALATE 4/5   OVERALL 10/20
JCW (1275) - Cincinnati, Ohio, USA - MAY 29, 2003
UPDATED: JUN 2, 2003 Batch #4: I didn't care for this one. Sweet, amber colored and cloudy. Not too strong for a storng ale. Very little hops character, only malts sweetness. Somewhat sticky finish. Mama told me not to come.

   AROMA 7/10   APPEARANCE 4/5   TASTE 9/10   PALATE 4/5   OVERALL 17/20
Sully (1377) - Potts Point, New South Wales, AUSTRALIA - MAY 19, 2003
UPDATED: JUL 24, 2003 Batch #4. I have kept this for 6 months and I feel that the beer is softening with age. Lovely amber colour offset by the bitterness of the PoR hops, but lacking in any real aroma. The typical Coopers esters are there, apple and banana, which balance well with the caramel malt. I question whether it could be called an English Ale as I agree that there are more Belgian style overtones. Re-rate on 24 July 2003. This is improving with age. The colour is a bit misleading for a strong ale as it is quite a light amber. Nevertheless the aroma is more present this time and the mouthfeel is big and billowy. It is worth an upgrade from 15 to 17

   AROMA 9/10   APPEARANCE 4/5   TASTE 9/10   PALATE 4/5   OVERALL 19/20
ravidesai (947) - Bombay, INDIA - MAY 4, 2003
(batch 4 , 2002) hazy golden color, long lasting white head, aroma of pears, floral hops and cane sugar. taste is a blend of sweet malt, tart yeast and aromatic hops. great balance with an overall effect of a blend of an old ale with a belgian saison.

   AROMA 6/10   APPEARANCE 3/5   TASTE 6/10   PALATE 3/5   OVERALL 16/20
Murphy (1759) - Fort Collins, Colorado, USA - APR 19, 2003
Batch #4. Young. Really fizzy, with yeast all over the place. This beer might get good with age. An adequate taste, but not very strong for a "strong ale"

   AROMA 7/10   APPEARANCE 4/5   TASTE 6/10   PALATE 3/5   OVERALL 13/20
npdempse (934) - St. Petersburg, Florida, USA - MAR 4, 2003
Batch 3, from 2000. Odd--from an Aussie brewer I was expecting something like a classic English strong, and got something more Belgian blonde to my palate. Apple-tinged nose gives way to a rather light bodied, medium sweet, medium spicy beer with hints of black pepper, green apples, and some kind of indeterminate toe funk. Mouthfeel is surprisingly thin.

   AROMA 7/10   APPEARANCE 4/5   TASTE 8/10   PALATE 3/5   OVERALL 14/20
loweredsixth (946) - Clovis, California, USA - FEB 28, 2003
Batch 4, Oct. 2002: Nice malty sweet aroma...fruity, mostly apricot. The flavor was very sweet as well...still fruity with not hint of hops bitterness at all. A true malthead's beer.

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