"The primary fermentation has been performed with the Coopers ale yeast, a yeast which has been nurtured from the original Leabrook culture dating back to around 1910. The yeast has made a good transition to its new home at Regency Park and, as evidence, has produced a record strength (7.5% ABV) Vintage brew. The secondary bottle fermentation is again with the Coopers ale yeast but this time the yeast has undergone a process of re-vitalisation to prepare it for long cellaring periods, and to impart a crisper flavour to the beer."
From www.coopers.com.au