AN INTRIGUING FUSION OF MODERN INNOVATION AND COOPERS’ BREWING TRADITION
Tim Cooper describes the brewery as being an “intriguing fusion of modern innovation and Coopers’ brewing tradition,” combining traditional recipes, methods and flavours with cutting edge equipment that leaves nothing to chance.
The installation of a second mash tun in August 2011 now allows Coopers to achieve the maximum capacity of the brewhouse (up to 50% more than before). During a planned maintenance shutdown, the brewhouse roof was removed and the stainless steel vessel was lowered into position by crane.
Mashing, in which milled barley malt is digested by malt enzymes to produce fermentable sugars, results in the unfermented wort after mash filtration and kettle boiling.
The brewhouse was designed to allow for a second mash tun because mashing is the longest cycle in the brewing process.