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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, and 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. Some German brewers also still use 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.