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'''Coolship''' (the Anglicized version of the Dutch/Flemish ''koelschip'') is a type of fermentation vessel used in the production of beer. Traditionally, a ''coolship'' is a broad, open-top, flat vessel in which wort cools. It is an integral step in the process of making Belgian lambic and other [[Spontaneous_Fermentation|spontaneously fermented beers]]. The high surface to mass ratio allows for more efficient cooling. Historically, coolships were constructed of wood, but later were lined with iron or copper for better thermal conductivity. Most modern constructed coolships are made from stainless steel, although copper coolships are still used in many Belgian lambic breweries. Some German brewers also still use copper coolships (''kühlschiff'') to partially cool wort to 55-75°C (131-167°F) before either chilling the wort in a closed system or transferring the hot wort to a fermenter to cool and finally pitch yeast <ref>[http://craftybeergirls.com/2018/03/18/coolship-field-trip/ Lauren Lerch. "Coolship Field Trip". Crafty Beer Girls blog. Retrieved 03/18/2018.]</ref><ref>[http://www.uerige.de/brauerei-brauprozess.html "Malz – aus Gerste und Weizen ". Zum Uerige website. Retrieved 03/18/2018.]</ref>. Saison breweries also used coolships during the 1800's in a similar fashion to German brewers to cool the wort before pitching yeast <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2275507945810740/?comment_tracking=%7B%22tn%22%3A%22R%2317%22%7D Georges Lacambre. Dec, 1851. Translated by Lucas Blasty on Milk The Funk Facebook group.]</ref>. Contemporary usage also includes using a coolship as an open fermentor for the production of non-sour beer. For example, [https://www.anchorbrewing.com/blog/brewing-insights-open-fermentation/ Anchor Brewing Co] ferments beer openly, but because the wort is pre-chilled before entering the vessel, Anchor Brewing no longer refers to these as "coolships" but as "open fermenters" <ref>[https://www.anchorbrewing.com/blog/anchor-terminology-coolship/ "Anchor Terminology: Coolship". Anchor Steam website. 04/12/2012. Retrieved 09/10/2018.]</ref>. This article will focus on the use of a coolship to initiate spontaneous fermentation and will not significantly address the use of coolships to partially cool wort as in the historically German/saison methods of brewing or to conduct open fermentation.

TraditionallyA less common practice that has been gaining some traction in the US is using a portable coolship. These coolships are designed to be transported, coolships were constructed often in the back of pickup trucks. The coolship should have a baffle that prevents the dangerously hot wort from spilling out of wood, but later were lined with iron or copper for better thermal conductivitythe coolship. The coolship can then be transported anywhere to inoculate the wort. See also the [http://www.milkthefunkallaboutbeer.com/cccarticle/portable-coolships/ MTF Coolship Cooling Calculatorthis All About Beer Magazine article]. See [[Spontaneous_Fermentation#Cooling|Spontaneous Fermentation]] for information on dissolved oxygen in wort that is cooled overnight in a coolship.

A less common practice that has been gaining some traction in the US is using a portable coolship. These coolships are designed to be transported, often in the back of pickup trucks. The coolship should have a baffle that prevents See also the dangerously hot wort from spilling out of the coolship. The coolship can then be transported anywhere to inoculate the wort. See [http://allaboutbeerwww.milkthefunk.com/articleccc/portable-coolships/ this All About Beer Magazine articleMTF Coolship Cooling Calculator]. See [[Spontaneous_Fermentation#Cooling|Spontaneous Fermentation]]for information on dissolved oxygen in wort that is cooled overnight in a coolship.