Wee Beer Shop
Ideal Day Place Of Our Own Coolship Stout
Ideal Day – Place Of Our Own – Coolship Stout
£5.60
Ideal Day Place Of Our Own Coolship Stout - Wee Beer Shop 
£5.60
Wendover Beers
Ideal Day A Place of Our Own Coolship Stout
Description A smooth gentle roast, fig jam sweetness and biscuity moreishness. Brewed with heritag ...ved in adding a coolship to the brewing process means the hot wort is left to cool naturally in an open tank before being transferred to the fermenter. This traditional method of brewing ale add ...
£4.50
Ideal Day A Place of Our Own Coolship Stout - Wendover Beers
£4.50
A smooth gentle roast, fig jam sweetness and biscuity moreishness. Brewed with heritage floor-malted barley and YQ regenerative wheat along with single farm UK hops. The technique involved in adding a coolship to the brewing process means the hot wort is left to cool naturally in an open tank before being transferred to the fermenter. This traditional method of brewing ale adds additional flavours picked up from the air.
![Ideal Day Place Of Our Own [5% Stout]](https://birrapedia.prevista.net/modulos/market/f3/07/ideal-day--place-of-our-own-5B5_-stout5D-17651612710323-p.jpg "Ideal Day Place Of Our Own [5% Stout]")
Red Elephant
Ideal Day Place Of Our Own [5% Stout]
Description The coolship* is really doing wonderful things, adding an underlying, fruit-forward not ... and underneath all that ethereal fruity character that we think comes from whatever magic is occurring in the coolship. *A beer coolship is a large, shallow, open-top vessel used in brewing to ...
£5.20
Ideal Day Place Of Our Own [5% Stout] - Red Elephant
£5.20
The coolship* is really doing wonderful things, adding an underlying, fruit-forward note to the stout. There is a smooth, gentle roast, caramelised fig jam sweetness, biscuity moreishness and underneath all that ethereal fruity character that we think comes from whatever magic is occurring in the coolship.
*A beer coolship is a large, shallow, open-top vessel used in brewing to cool hot wort before fermentation. Traditionally, its wide, flat surface area allowed the wort to cool naturally while being inoculated by wild yeasts and bacteria from the surrounding air,