Coopers just fixed your flat, thin beer—so why are you still brewing without it?

September 11, 2025

Get More Body, Bigger Flavour, and Better Head Retention with This Backyard Brewing Essential

There’s a kind of quiet pride that comes when someone tastes your beer, nods slowly, and says, “That’s a proper drop.” For brewers chasing that reaction, it’s often the little upgrades that make the biggest difference—especially when you're past the kit-and-kilo stage and chasing something that actually drinks like it came fresh from a craft taproom.

This is where Coopers Brew Enhancer 2 steps up. It pulls three simple ingredients—dextrose, light dry malt, and maltodextrin—into one tidy 1kg pack that lifts your beer from “meh” to “moreish.”

What’s It Actually Do?

Put simply, it brings depth. The malt adds a touch of sweetness and mouthfeel, the dextrose kickstarts fermentation cleanly, and the maltodextrin thickens up the body without adding extra fermentable sugars. That means your brew keeps some weight behind it instead of finishing thin or watery.

In our local tests, beer made with just sugar finished dry—almost like cider. Switch to Brew Enhancer 2 and you get better head retention and a smoother finish that doesn't need a dozen hops to cover up the lack of malt backbone.

“Alright, same recipe. One with table sugar, one with Enhancer 2. And it wasn’t even close—one tasted like backyard gold, the other like fizzy disappointment.”
– Local brewer after a side-by-side test at our last brew demo event

When to Use It

This isn’t the fancy gear—you’re not jumping into full grain just yet. But if you’ve started tweaking those pre-made kits, adding hops, and nudging things closer to how you want them, adding this is a smart next move.

Want a fuller-bodied pale ale or golden lager? Add it.
Using the Coopers Australian Pale Ale or Real Ale kits? Enhance it.
Struggling with thin texture or foamy collapse? Fix it.

The Honest Difference You’ll Taste

Let’s call it how it is. No magic wand here—just chemistry the big breweries have used for years. By blending in maltodextrin, your beer holds a creamy head longer, and tastes smoother across the tongue. It's especially noticeable on lighter ales, where body matters just as much as bitterness or aroma.

The first time one of our regulars added it to his trusted Canadian Blonde, he came back a week later saying he’d never not use it again. “It actually felt like I’d poured from a tap, not a plastic bottle.”

Real Talk: Is It Worth It?

Short answer? If you're already brewing, absolutely. The difference between just sugar and a proper enhancer is like snags on white bread versus sausages on a bakery roll. Works both ways, sure. But one of them shows you care just a bit more.

And you don’t have to get technical. Just swap out 1kg of white sugar in your next batch for the Coopers Brew Enhancer 2. Mix it in the same way. Brew like normal. Then pour your first glass and smile as your mates reach for a second one.

Brewing Is Craft. This Makes It Consistent.

Some things in brewing are fickle—weather, yeast temp swings, that random batch where everything just went weird. But some things you can control. Start with what you’re feeding the brew from day one.

Coopers Brew Enhancer 2 offers a blend balanced enough to work across beer styles, predictable enough to turn out batch after batch with confident consistency, and deliberate enough to make you feel like you're building something—not just throwing ingredients in a bucket and hoping for the best.

The Bottom Line

You want better brew? You don’t need flash. You need function. And sometimes, that means reaching for something smarter than sugar. Your brew deserves more body. And you deserve the nod of approval when someone drinks it and says, “Mate, you nailed it.”

Happy brewing,

— Candeece