Coolships in the US

Looks like JessKidden beat me to the punch.

 

Are these breweries actually using open fermentation? I seem to remember, on one of my visits to Ommegang, the tour guide showing us their open fermenter, and saying the Gubmint (FDA, I think) wouldn't let them actually have open access to the outside. The room was sealed off, and they pitched their critters in a more modern, sanitary way.

 

You mean spontaneous fermentation, where the wort is exposed to the local microbiological environment. Look at the Allagash picture above with the windows open.

Open fermentation means the fermenter is not a closed vessel. There are many that open ferment in the US. Some in clean rooms, and some in not so clean rooms.

I toured Young's Ram Brewery back before it closed. They fermented ales in an open fermenter in a very old structure, but had pitch rates that kept the nasties at bay.

 

A lot of the "terrible" stuff does die off during the fermentation period in the barrels.

BTW, while I would describe Anderlecht as being run down I certainly didn't have an "entering the ghetto" feeling when walking to Cantillon from the train station during the day (which I've done more than once).

 

For those interested in learning more about lambics and spontaneous fermentation, here is a link to an article that appeared in Scientific American several years ago. It seems to be reasonably well regarded and can be read here:

http://lambicandwildale.com/the-mystery-of-lambic-beer/

without having to purchase a book, etc.

Edit: The version that appeared in Scientific American had several pictures and tables to illustrate several of the points made.

 

An open fermenter isn't a coolship unless it's used as one.

 

Dark Horse has one in the works.

 

Well, I am not sure that makes me very excited.

 

What is that music. I think it's "Peter and the Wolf" but I think i'm wrong.

 

"Hall of the Mountain King"

 

This thread has been diversely educational, both in the difference between cool ships, open fermentation and spontaneous fermentation...

...and in classical music

 

OK, but why are some allowed to have access to the outside and Ommegang not? Maybe state regulations and not the Feds?

 

I think Wicked Weed in Asheville might have one... They have a big open fermenter.

 

This guy has one, but I think he bought it at IKEA.

 

I've been there about 100 times in the last four years. And "entering the ghetto" is the exact phrase I would use. Not sure what your definition of ghetto might be, but that might be the difference. Hell, if you walk around the train station you will see a buttload of cars with windows smashed out. I usually just parked in front of Cantillon and prayed for the best (until they got the paid parking machines installed - well the city installed them everywhere actually). Luckily the street that Cantillon is on is less crowded than the stores around the corner selling knock-offs and crap that fell off the truck. Unless you walked from the anywhere other than Midi, that is. Than it would actually be worse.

 

Correct. They have a coolship (along with foeders, open fermenters, a bunch of barrels and a cave/tunnel dug into the side of the hill for aging beer) at the old Riverside brewery and it is where they will be doing all that sour greatness. In fact, I believe Dan Carey has been referring to it as "the sour brewery" lately.

 

Local laws? You could write them and find out"

 

i heard a few months ago that Logsdon had ordered their coolship, i wouldn't be surprised if things are already in the works

:: patiently waits for Peche n Crack release ::

 

Here's a little more education: the original English term is cooler, not coolship. Coolship is a later literal translation of the German or Dutch word ("Kühlschiff" or "koelschip" both meaning literally "cool ship").