1 Posted: Saturday, October 08, 2016 1:38 PM

I just noticed on the online store that the Coopers Ginger Beer is being discontinued. This is one of my favourite beers and I will be sad to see it go. Any idea why this is being discontinued? Looks like I will need to stock up on as many of these before they are no longer available.

2 Posted: Saturday, October 08, 2016 3:59 PM

Very sad to it go as well. Always a favourite in our house.
Wonder why is been discontinued? Interested to hear why.

3 Posted: Saturday, October 08, 2016 5:46 PM

I noticed the same thing, and I never got to do a ginger beer video

Perhaps I can still find one at Big W or something.

4 Posted: Saturday, October 08, 2016 6:51 PM

Several reasons why it was discontinued, none of which I'm at liberty to divulge.

The good news - we are working on a replacement Ginger Beer. For retail by when, dunno

5 Posted: Tuesday, October 11, 2016 9:10 PM

Hi PB2

I will wait patiently for this new GB can. I cracked open a bottle of a GB made from the old (discontinued) can tonight that a fellow brewer donated to me. Loved the ginger flavour, nice head, great colour and aroma… but like others I could not get past the artificial sweetener flavour. It was overpowering and really detracted from an otherwise great brew.

First home brew I have ever tipped and not been able to finish :(

Keen to see what Coopers release next!

6 Posted: Tuesday, October 11, 2016 9:29 PM

Perhaps the artificial sweetener flavour that seems to get complained about a fair bit is one of the reasons for it being discontinued…

7 Posted: Tuesday, October 11, 2016 10:37 PM

wouldn't surprise me. it definitely needed 3 or more months to taste good.

8 Posted: Wednesday, October 12, 2016 12:58 AM

I never really noticed the artificial sweetener but then I like drinking Coke Zero so I am probably used to the taste. The ginger beer definitely benefits from a longer time conditioning in the bottle to improve the flavour. I also put a an extra 1kg dextrose in it to give it a bit extra kick. I'll be interested to see what Coopers come up with to replace it.

9 Posted: Wednesday, October 12, 2016 6:10 AM

Thx for replies guys. The one I sampled and tipped was 1 of 5 he gave me. Was going to tip them all, but will stash them for a few months n give it one more chance.

Ta,

Jools

10 Posted: Friday, October 28, 2016 10:39 AM

Any news yet on when the Ginger Beer replacement is going to hit the shelves?
It might be a good time to introduce a Cider kit or Hard Lemonade kit???

11 Posted: Thursday, December 08, 2016 10:06 PM

Hey PB2…
any news on the ginger beer replacement yet???

12 Posted: Friday, December 09, 2016 2:42 PM

It was by far the best ginger beer I have tasted, alcoholic or not. But the artificial sweetener did bother be, so despite the taste I only made it once. It should be easy enough for Coopers to use Stevia instead, and it will solve the problem. But if they are trying to improve the taste further, I will wait.

13 Posted: Friday, December 09, 2016 2:58 PM

You could always source some from ebay while you wait for the new Coopers GB release……………… they seem to be going for the bargain basement price of only …… $190.45

14 Posted: Friday, December 09, 2016 8 PM

haha…
thats ridiculous, and i was just thinking that you were taking the piss…
take notice that it says that there was 25 sold… and you have to add on the $12.95 for delivery…

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15 Posted: Friday, December 09, 2016 11:52 PM

Why not just ferment a Coopers Mexican Cervesa kit + 500gm raw sugar + 200gm Light crystal (C30L) + 23L water using a low attenuating yeast like the new Danstar London ESB, or Windsor, and add ginger to it? OG 1.033; FG 1.009; ABV 3.4%; IBUs 14.6. If you use more raw sugar for a higher ABV, you will need to add “yeast energizer” (tan powder) at the first sign of fermentation (slight krausen). Adding more sugar will also decrease the FG and sweetness; you can always add a non-fermentable sweetener like Splends or xylitol to taste at bottling time.

Figuring out what kind and how much ginger to use will be the tricky part. For ease of use and consistence dried ginger powder is easiest, but it has the most heat. Suggest making 1L of a sugar and water solution with SG of 1.008, heating it to boiling point, then dosing it with dried ginger powder until the hit your preferred amount of ginger. Allow it to cool and recheck the flavour. Once you have figured out how much to use in 1L scale that amount up to 23L. On brew day, make a tea with the dry ginger powder and let it steep for 10 minutes before adding to the FV. Bear in mind that it is better to under dose than over dose. Candied/crystalized ginger is another option (less hot, sweeter)….The one time I made ginger beer from scratch I used grated fresh ginger, but I would not recommend it. Too many variables and too hard to figure out the dose without a lot of experimentation.

You can add a few drops of lemon or lime juice to your glass if you want more zing.

Cheers,

Christina.

16 Posted: Saturday, December 10, 2016 2:43 AM

JohnBoy:

haha…
thats ridiculous, and i was just thinking that you were taking the piss…
take notice that it says that there was 25 sold… and you have to add on the $12.95 for delivery…

I hope Coopers keep the same label on the release of their new revamped ginger beer recipe, then the idiots that have purchased these now defunct kit tins at that ridiculous price will only have something the value of the new kit.

People who try to profiteer from situations like this make me sick!

Lusty.

17 Posted: Saturday, December 10, 2016 8:51 AM

Progress is frustratingly slow.

The type of packaging is just one of several hurdles…

Rest assured, we will make some noise once the product is due for release

18 Posted: Saturday, December 10, 2016 10:44 AM

ChristinaS1:

Why not just ferment a Coopers Mexican Cervesa kit + 500gm raw sugar + 200gm Light crystal (C30L) + 23L water using a low attenuating yeast like the new Danstar London ESB, or Windsor, and add ginger to it? OG 1.033; FG 1.009; ABV 3.4%; IBUs 14.6. If you use more raw sugar for a higher ABV, you will need to add “yeast energizer” (tan powder) at the first sign of fermentation (slight krausen). Adding more sugar will also decrease the FG and sweetness; you can always add a non-fermentable sweetener like Splends or xylitol to taste at bottling time.

Figuring out what kind and how much ginger to use will be the tricky part. For ease of use and consistence dried ginger powder is easiest, but it has the most heat. Suggest making 1L of a sugar and water solution with SG of 1.008, heating it to boiling point, then dosing it with dried ginger powder until the hit your preferred amount of ginger. Allow it to cool and recheck the flavour. Once you have figured out how much to use in 1L scale that amount up to 23L. On brew day, make a tea with the dry ginger powder and let it steep for 10 minutes before adding to the FV. Bear in mind that it is better to under dose than over dose. Candied/crystalized ginger is another option (less hot, sweeter)….The one time I made ginger beer from scratch I used grated fresh ginger, but I would not recommend it. Too many variables and too hard to figure out the dose without a lot of experimentation.

You can add a few drops of lemon or lime juice to your glass if you want more zing.

Cheers,

Christina.


Ginger beers usually seem to have FGs lower than that, more around 1.000 give or take. Mind you, it'd probably be a pretty nice recipe either way!

19 Posted: Thursday, December 22, 2016 10:12 AM

PB2:

Several reasons why it was discontinued, none of which I'm at liberty to divulge.

The good news - we are working on a replacement Ginger Beer. For retail by when, dunno


let us know where and when we can get more ginger beer. I use the ginger beer for medical reasons, so i'm very interested when I can re-stock my GB shelves.
A2B

20 Posted: Thursday, December 22, 2016 3:55 PM

Some of the home brew stores online still have some of the old ones in stock.