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'''Spontaneous Fermentation''', for the purposes of this article, refers to the fermentation of wort by inoculating it in a ''coolship'' where the wort is left exposed to the air. Wild yeast and bacteria are introduced into the wort as it cools over night. It is the traditional method of brewing [[Lambic]] <ref>[http://lambicandwildale.com/the-mystery-of-lambic-beer/ The Mystery of Lambic Beer. Jacques De Keersmaecker. Aug 1996. Retrieved 05/05/2015.]</ref>.
==Brewing Methods==
(To do)- link back page: [[Turbid Mash]]
==Coolship==
[[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. The high surface to mass ratio allows for more efficient cooling. Contemporary usage includes any open fermentor used in the production of beer, even when using modern mechanical cooling techniques. Traditionally, coolships were constructed of wood, but later were lined with iron or copper for better thermal conductivity.
<gallery>
File:KY Cool Ship.jpg|Homebrew 15 Gallon Coolship
File:Funk Factory Coolship.jpg|30 Barrel Coolship from Funk Factory
</gallery>
==Defining ''Spontaneous Fermentation''==
(To do)
==''Spontaneous Fermentation'' versus ''Mixed Fermentation''==
(To do) - talk about the differences between ''spontaneous fermentation'' and [[Mixed Fermentation]], and the arguments for using different methods.
==External Resources==
A list of external internet resources and articles for ''spontaneous fermentation''.
* Link 1
* Link 2
* Link 3
==See Also==
* [[Lambic]]
* [[Gueuze]]
* [[Fruit Lambic]]
* [[Flanders Red Ale]]
* [[Oud Bruin]]
* [[Mixed Fermentation]]
==References==
<references/>
[[Category:Techniques]]