Coopers Vintage Ale is our annual limited release – brewed with unique ingredients each year, but always full-flavoured, robust and designed to develop over time. Since its first release in 1998, Vintage has become a collector’s beer, eagerly awaited by fans each year.

“Vintage Ale is special because it’s never the same twice. Each release is a new recipe, designed to showcase different malts, hops and yeast character,” says Dave Medlyn, technical brewer at Coopers Brewery.

“Yes, certain beers can be aged,” says Dave Medlyn, Technical Brewer at Coopers Brewery. “Coopers Vintage Ale, for example, is made for cellaring up to five years. Or even longer if done carefully’’.

“When a beer is brewed with ageing in mind, the bitterness will soften over time, while malt richness and fruity esters become more pronounced. Much like wine, cellaring allows complexity to build, rewarding patience with new layers of flavour and aroma.”

“To cellar beer, store bottles upright in a cool, dark place with a steady temperature – ideally around 10-15°C,” says Dave Medlyn, technical brewer at Coopers Brewery. “This protects the beer from light and heat, both of which can cause spoilage. If you don’t have a cellar, a cupboard, a wardrobe, or an insulated garage can work, provided it’s cool, dark and relatively stable in temperature.”

Cellaring doesn’t increase alcohol, but it does integrate the flavours, giving the impression of greater richness. Coopers Vintage Ale, for example, has been brewed with ageing in mind and develops beautifully under these conditions.

With its bold malt body and evolving character, Coopers Vintage Ale pairs beautifully with rich, hearty dishes like slow-cooked lamb, roasted meats, chargrilled steak, strong cheeses, or even dried apricots.

“As it ages and develops sweeter, sherry-like notes, it also complements desserts like sticky date pudding or dark chocolate,” says Dave Medlyn, technical brewer at Coopers Brewery.

Serve Coopers Vintage Ale slightly chilled, not ice cold, to allow its complex flavours to shine. Around 8–10°C is ideal. Pour gently into a clean glass to release the aromas and enjoy the natural conditioning.

For a truly premium experience, try a side-by-side tasting of a fresh Vintage Ale with one that’s been cellared – it shows just how much this beer can evolve.