Coolship


Podcast Episode 332: Chicago’s Dovetail Finds Harmony and Cohesion in their Modern Approach to Traditional Methods

What’s old is new again for Chicago’s Dovetail—direct-fire decoction, open fermentation, and coolshipping hoppy lager with whole-cone hops are just a few of the ways this classically focused brewery finds ways to build character in their lagers.

Video Course: Brewing Traditional Lagers with Dovetail

From design to decoction to coolship to cellar, Dovetail owners and master brewers Hagen Dost and Bill Wesselink dig into the details of how they produce their acclaimed lager, Kölsch, and weissbier.

Video Tip: Using a Coolship for Lager Brewing

Dovetail cofounders and master brewers Bill Wesselink and Hagen Dost explain the benefits of using a coolship for an initial cooling stage before chilling—solids drop out, DMS precursors waft away, and hops can add a burst of aroma.

Metamodern Tastes in Country Beer, Part III: Antidoot Wilde Fermenten

“We had the idea that what’s lacking somehow today is this stubbornness, to stick to something—and to create something distinct in that way,” says Tom Jacobs. “For us, we want to do something that lasts.”

Breakout Brewer: Burning Beard Colors Outside the Lines

Like the punk-rock pioneers who inspire them, Burning Beard rejects standard operating procedure and embraces a unique set of values that have helped to set them apart from the crowded San Diego beer scene.

Breakout Brewer: Dovetail

Deploying coolships, open fermentors, turbid mashes, and decoctions, and specializing in lagers and spontaneous fermentation, the brewers at Dovetail in Chicago are among the new guard for the old ways.

Breakout Brewery: Resident Culture Brewing Co.

Although the brewery is not yet 2 years old and brews its share of hazy IPAs, the owners of Resident Culture have already traveled widely to foster friendships and spread their love of lager.

New Brewery Spotlight: Area Two Experimental Brewing

When your master brewer is one of the most respected sour and wild beer makers in the United States, it’s natural to give them room to play.

Spontaneous Brewing with Fonta Flora (Full Video)

Fonta Flora's Todd Boera takes you through their first coolship brew of the season, offering practical tips for recipe development, mashing, boil, chilling/coolship, fruiting, and much more.

Coolships in the City

While the thought of ale spontaneously fermenting in coolships might conjure thoughts of the country, you’re more likely to find it in cities across America.