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'''Coolship''' (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 <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>. Contemporary usage also includes using a coolship as an open fermentor for the production of non-sour beer, very similar to for example how [https://www.anchorbrewing.com/blog/brewing-insights-open-fermentation/ Anchor Brewing Co] ferments beer openly(because wort is pre-chilled before entering the vessel, Anchor Steam 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 methods of brewing or to conduct open fermentation.