Coolship is the anglicized spelling of the original Flemish word "koelschip," but, ultimately, they are one and the same — a large, flat, open container that boiled wort is poured into to cool.
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Wort, the sugary liquid that’s beer before it’s beer, is boiled during its production. Hops are also typically added during this stage. However, the wort is much too warm at this point to begin fermentation. To cool it most efficiently, it is passed through a heat exchanger (typically a plate exchanger, where the wort and cool water are passed alongside each other in separate pipes through a series of plates, where the heat is “exchanged” from the wort to the cooler water). Once the wort has sufficiently cooled, yeast is then added to begin fermentation. Very specific yeast strains are used depending on style to produce the desired flavors, textures, and aromas once fermentation has completed.
In brewing with coolships, the confluence of the local water used and all those local critters that jump into that big wort pool determines the unique characteristics of that brewery’s beer. Also, as with many wines, the final bottled product is the result of a blend of individual beers that have been aged in barrels for various lengths of time. (Specifically, to make a Gueuze, the final blend MUST be made of one-, two- and three-year old beers).
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Edited By Daisy
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