Crux reveals that the “Coolship” is a trailer-like portable tank that can be driven anywhere, allowing the Crux team to brew beer on the road, in the open air, embracing the natural flora occurring in various locations. Previous experimental beers made with the Coolship have taken place all over Central Oregon: at DD Ranch near Smith Rock State Park, in the fields at Rainshadow Organics Farm, and beneath the pines of the Metolius Preserve in partnership with the Deschutes Land Trust.

After filling their Coolship portable vat with uninoculated beer wort, the Crux team drove the Coolship 200 miles to Rogue Creamery in January 2022. They added Rogue River Blue cheese to the beer wort and let it sit overnight inside Rogue’s facility as the yeast and flora in both the cheese and aging environment worked its magic. Then the Crux team drove the Coolship back to its brewing facility in Bend to age it in oak barrels for almost two years.

“Beer and cheese are a natural pair, and this Rogue Creamery Crux Coolship made with their iconic blue cheese is no exception,” Crux Founding Brewmaster Larry Sidor says. “The Crux Coolship project is all about experimentation with wild yeasts and unique ingredients — don't let the blue cheese scare you away from this slightly sweet and oaky lambic ale that is the perfect pair with your holiday roast.”

Founded in 1933, Rogue Creamery celebrated 90 years of crafting artisanal cheese last year. Rogue River Blue was named World Champion at the 2019/20 World Cheese Awards. The Creamery’s Retail Manager Tom VanVoorhees reflected: “What a fun project and partnership this has been. We’ve been eagerly awaiting the moment when we can release this beer for nearly two years, so we’re delighted to have it available in bottle and on tap just in time for the holiday season.”