To Roll Or Not To Roll? Recultured Coopers Yeast

[piraterum]

Hi all,

When you drink a Coopers Pale Ale or Cooper Sparkling Ale, it's considered good practice to roll it on the bar to mix the yeast in to give a bit of extra flavour.

Has anyone tried this with a brew they have used recultured cooper's yeast in?
Does it have a similar effect on the taste or is it bitter and revolting like most yeast sediments?

The recultured yeast won't have the exact same ester profile as the original, so i wouldn't expect it to taste the same but would it be worth a try or a big no no? :huh:

 

[tangent]

rolling the bottle is a yuppie gimmick, not really good practice.

yeast sediment is not revolting unless you don't like the taste of yeast. try a hoegaarden or german wheat beer.

 

[Kai]

It's up to your pleasure. I never roll my home brews made with that yeast. I'll occasionally do it with a wheat beer but only if they've dropped crystal clear.

 

[johnno]

While I do not mind rolled or unrolled, I would like to know how this practice came about.

Is this something they learn in bar school?

Anyone have any idea how this started?

cheers
johnno

 

[Batz]

rolling the bottle is a yuppie gimmick, not really good practice.

Spot on tangent,
I remember all the old guys listening to the races at the front bar(and that was their own transistors),drinking Sparkling Ale out of king browns.
If a barman or barwoman rolled their bottle on the bar they would have been sporting a black eye!
That was 35 years ago,I only remember Coopers Sparkling and Extra Stout,but they were not yuppie beers back then.

Batz

 

[AngelTearsOnMyTongue]

I reckon its a sales gimmick perpetuated by Coopers to make their beer "Different".

Personally I much prefer it not rolled and considering how long I spend trying to "clear" my beers I cant imagine why I would then roll it. I have had guest roll them, I think because they feel thats what you do. :blink:

On Fathers day (sorry for repeating my story here but relevant) I had a couple of Coopers Sparkling Ales at a Restaurant (Only Beer that appealed to me on the list) and when it was bought out it had been rolled.

I poured al but the dregs into my glass and was about half-way down the glass when the waiter came past and quick as a flash poured the last muddy table-spoon into my glass and carried the empty bottle away.

Anyway. I say NO to rolling and NO to yuppy gimmicks. <_<

ATOMT

 

[Gerard_M]

Pour it into a glass! I wouldn't drink out of a bottle, nor would I expect anyone else too. Your nose was positioned above your mouth so that you could experience all the good things that you are putting in your mouth & to prevent anything that smells off going in there also.
Cheers
Gerard

 

[turkey101]

I'll quote Dr Tim Cooper from an article in the Advertiser in 1998:

"Hold the stubby with two hands, not just because it lessens the chance of dropping the precious product, but (because) it forces you to be gentle. The base is held in the left hand, with the index and middle fingers of the right hand holding the cap. Beginning at an angle of 45 degrees, gently turn the stubby past the horizontal but stop before the vertical. Return the stubby to 45 degrees, and repeat the process three times. The key is being gentle. If you are not careful you will create foaming at the opening."

Note that now Coopers themselves are promoting rolling the stubby with a new series of pub beer mats for Pale Ale.

But, I'd hardly call mixing up the yeast a "yuppy" or marketing thing - it's been done here in Adelaide for years. Even my 76 year old Dad remembers this as being how you drink Coopers.

It's gradually being accepted interstate and I've found that I've had to show less bar staff what to do when they get me a stubby.

I love it mixed up - a meal in a bottle so to speak. In fact, at my local, when the keg is near empty and pouring dregs, they pour me a special pint of brown, sludgy, "idiot soup"! Top stuff!

 

[warrenlw63]

Perhaps it's a carryover from some of SA's German population? Rolling the bottle on the bar was/is a reasonably common practice before pouring a Hefeweizen.

Maybe it's the same people in SA who call Don Strasburg "Fritz". :lol:

Edit: I detest the sediment in CSA. I usually pour clean, leave the last bit at the bottom, roll it around a bit and gulp it from the bottle rather than clouding my glass. Waste not, want not.

Warren -

 

[Batz]

I drink the lot if drinking out of a stubbie , but still believe rolling/inverting the bottle yuppie stuff....and that's just how Coopers want it to be...even tell you how to hold the bottle <_< What a crock of dead yeast !

Batz

 

[turkey101]

Sorry, Adelaide Foody nerd alert!

Now, don't go insulting Johann (Fritz) Friederich Ludivic Eisenberg's German Sausage with that over-processed, plastic wrapped rubbish! Admittedly, there are plenty of cheap imitations even here now, but the original bung "Fritz" is not even in the same family as Stras or Devon or Luncheon Meat or whatever every other state calls there shrink wrapped horse meat!

By the way, Fritz is buried in Warracknabeal, Victoria and his grave site has only recently had a special headstone commissioned to commemorate his importance to SA.

Foody nerd mode off.

Cheers

turkey101

 

[AngelTearsOnMyTongue]

Sorry, Adelaide Foody nerd alert!

Now, don't go insulting Johann (Fritz) ......................................................................
.........................................................importance to SA.

Foody nerd mode off.

Cheers

turkey101

What???

:blink: :blink: :blink:

 

[brendanos]

I was in a bar not long ago, where the barstaff rolled the Pale Ale, but not the Sparkling, who knows what was going on in her head. To be honest I like them both ways, the coopers yeast has a pleasant taste, so I don't mind drinking it. I was abused once by someone for mixing up and pouring the yeast in, they said something like "oh my god i can't believe you just did that! i have lost all respect for you, your opinion of beer means nothing to me now!". Needless to say I really don't like that person.

Now how about the Vintage? When i was drinking the 2004, I was mixing the sediment in, but now with the 2006 I am leaving it behind. I'd rather have full un-clouded accessibility to the flavour, and there's something about vintage yeast that doesn't particularly excite me.

 

[Adamt]

When I first got talked into drinking a CPA, I was told you were meant to mix the yeast in, as "it's like pulp in orange juice, but you can't shake the bottle obviously". Since then, I've drunk most Coopers' bottled ales both rolled and un-rolled, and it's never detracted from the taste.

Working in a small bar selling bottled Pale, I ask people if they want it rolled or not, if they go "huh?", I roll it.

Never do it with any homebrews though.