COOPER, BALTIC PORTER

Origins

Before modern steel and sensors, beer was born in wood, and the hands that shaped it. Those hands belonged to the Coopers: craftsmen who bent oak with fire, sealed it with iron, and trusted their skill to hold what would soon become beer, wine, or whiskey.

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Our Cooper takes its name from both the river that winds through Collingswood and the tradesmen who once defined brewing itself. It’s a nod to patience, precision, and the kind of work that doesn’t rush to be done, the same principles that guide every batch we brew.

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Though it bears the name Porter, Cooper is, in fact, a lager, a hallmark of the Baltic style. When English porters made their way across Northern Europe centuries ago, local brewers reimagined them with cold-fermenting yeast and long maturation, giving rise to a smoother, cleaner, and more refined interpretation of the dark ale.

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Lagered through the cold and built for winter, Cooper bridges old-world craftsmanship and new-world expression, a dark, velvety beer with quiet strength and lasting warmth. Beneath its tan head, layers of toasted malt, caramel, cocoa, and dark fruit unfold with a smooth, polished finish. It’s hearty yet balanced, the kind of beer that rewards slow sipping and good company on a cold night.

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Food Pairings

The malt richness and gentle roast of a Baltic Porter pair beautifully with roasted, smoked, and caramelized flavors. 

Suggested Foods: Smoked Short Ribs, Roasted Pork Shoulder, or Savory Stews
Cheese: Smoked Gouda, Aged Gruyère, or Blue Veined Cheeses
Dessert: Bread Pudding, Chocolate Torte, or Espresso Cheesecake
 

 

Glassware & Serving Temperature

Snifter or Tulip — ideal for focusing the aroma and capturing the beer’s malty depth.
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Best served at 50-55°F

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