The Coopers English Bitter I just brewed is the third and final beer that I brought back to Taiwan from my trip to Singapore. I have been steadily working my way through my IPA supply and I'm sad to see that I only have five bottles left. But, I have shared this one a lot more than my other beers in part because I've had more occasions to do so, and also because I'm proudest of this one; it's the clearest, cleanest beer, tastiest beer I've brewed yet.

Not that I'm bragging. (I am).

Anyway, I was doing some math the other day and it occurred to me that I didn't have to wait until my IPA was entirely gone to brew my next batch of beer. In the past I've had to wait because I only had enough gear to bottle and drink one brew at a time. But over the last few months I've been steadily collecting Grolsch swingtop bottles and I've got about 35 of them now. Score! Cheers to Uzo in downtown Taichung for setting aside a whole bunch and donating them to my brewing adventures.

The recipe:

1.7kg can Coopers English Bitter
500g Coopers Light Dry Malt
1 tsp Wyeast nutrient blend

For the EB I made a fresh batch of sanitizer because I'm super paranoid about sanitation and put on some of my favorite tunes and got everything ready to go.

It didn't take me long to drink up all of the Coopers Lager that I brewed for my first batch and the more empty bottles I had, the more I wanted to brew another beer. Of course, getting my ingredients was an ever present problem and I had no wish to kick out a ton of money and have some goodies shipped from the Coopers office in Adelaide to my house in Taichung. Luckily, Chinese New Year solved my problem.

As a side note, for those of you who aren't so familiar with Chinese culture, when the lunar year ends in January of February there is a big celebration that you can read all about here. Mostly for foreign teachers like me it means that we have a week off of work and it's the perfect time for travel.

I went to Singapore.