First Koelschip Fill & Spontaneous Fermentation

This week, for the first time, we transferred a batch of wort into our new koelschip. We opened up the windows of our koelschip cabin to let the cool air flow through the small building overnight. The wort naturally cooled overnight, and native microflora settled into the beer. The next morning, we transferred the cooled wort into barrels for extended aging. Five days later, there was clear evidence of spontaneous fermentation, as the barrels were overflowing with activity. If everything goes as planned, the beer in these barrels will be ready in 1-2 years. Stay tuned, and be patient with us.

Door County Brewing Co.