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=Research Papers=
__NOTOC__
*[http://www.plosone.org/article/info%3Adoi/10.1371/journal.pone.0095384?utm_source=RateBeer+Weekly&utm_campaign=ef75f7a94a-rbweekly_90a&utm_medium=email&utm_term=0_33216a9626-ef75f7a94a-309367217#s1 The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer],  Freek Spitaels, Anneleen D. Wieme, Maarten Janssens, Maarten Aerts, Heide-Marie Daniel, Anita Van Landschoot, Luc De Vuyst, Peter Vandamme.
The following bibliography represents a wealth of information and research on lambic that has been conducted by authors as far back as the late 1800's.  The documents presented note the language (English, Dutch, or French) as well as a few keywords of the topic discussed.  All work referenced here remains property of the author and/or publisher.
*[http://www.brettanomycesproject.com/dissertation/ Brettanomyces Project Dissertation], Chad Michael Yakobson.
 
*[http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1977.tb03825.x/abstract| Microbiological Aspects of Spontaneous Wort Fermentation in the Production of Lambic and Gueuze], D. Van Oevelen, M. Spaepen, P. Timmermans and H. Verachtert.
==Author's Last Name==
*[http://www.sciencedirect.com/science/article/pii/S0723202013001513| Atypical yeasts identified as Saccharomyces cerevisiae by MALDI-TOF MS and gene sequencing are the main responsible of fermentation of chicha, a traditional beverage from Peru],J . A. Vallejoa, P. Mirandaa, J. D. Flores-Félixb, F. Sánchez-Juanesc, J. M. Ageitosa, J. M. González-Buitragoc, E. Velázquezb, T. G. Villaa.
 
*[http://www.sciencedirect.com/science/article/pii/S0021967300002557| Chromatographic determination of amino acid enantiomers in beers and raw materials used for their manufacture], T. Erbe and H. Brückner.
<div align=center><span class=toc>[[#A|A]] | [[#B|B]] | [[#C|C]] | [[#D|D]] | [[#E|E]] | [[#F|F]] | [[#G|G]] | [[#H|H]] | [[#I|I]] | [[#J|J]] | [[#K|K]] | [[#L|L]] | [[#M|M]] | [[#N|N]] | [[#O|O]] | [[#P|P]] | [[#Q|Q]] | [[#R|R]] | [[#S|S]] | [[#T|T]] | [[#U|U]] | [[#V|V]] | [[#W|W]] | [[#X|X]] | [[#Y|Y]] | [[#Z|Z]]</span></div><noinclude>[[Category: Navigation aids]]
*Flavour stability, [http://www.europeanbreweryconvention.org/EBCmain/organisation/publication.php| Proceedings of the European Brewery Convention Congress], C. E. Dalgliesh.
 
*[http://www.sciencedirect.com/science/article/pii/S0308814605000865| The chemistry of beer aging – a critical review], B. Vanderhaegen, H. Neven, H. Verachtert, and G. Derdelinckx.
==A==
*A study of the cardboard flavour in beer by gas chromatography, [http://www.asbcnet.org/publications/journal/Pages/default.aspx| Proceedings of the American Society of Brewing Chemists], A. M. Jamieson, E. C. Chen, and J. E. A. Van Gheluwe.
Antoine, X. (1908). La Brasserie de Lambic. Le Petit Journal du Brasseur.<br>
Language: French<br>
Category: Science, brewing
 
==B==
Beaumont , S. (2000). Long Live Lambic. The Celebrator Beer News.<br>
Language: English<br>
Category: History, Culture
 
Beaumont , S. (2002). A Beer Called Lambic. Saveur.<br>
Language: English<br>
Category: History, Culture
 
Beerpassion. (2001). The unique ‘Lambic’ and ‘Gueuze’ pubs in Pajottenland. Beerpassion.<br>
Language: English<br>
Category: Geography
 
Belgeonne, W. (1946). L’Evolution de la Fermentation Spontanée. Le Petit Journal du Brasseur.<br>
Language: French<br>
Category: Science
 
Bokulich , N. et al. (2012). Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale. PLOS ONE.<br>
Language: English<br>
Category: Science
 
Buffels, M. (1992). Voortgezet Onderzoek op Lambikgisting Door Middel van Reinculturen en Isolaten uit Lambik.Publisher Unknown.<br>
Language: Dutch<br>
Category: Science, Fermentation
 
==D==
Daenen, L. et al. (2008). Evaluation of the glycoside hydrolase activity of a Brettanomyces strain on glycosides from sour cherry (Prunus cerasus L.) used in the production of special fruit beers. Federation of European Microbiological Societies.<br>
Language: English<br>
Category: Science
 
De Keersmaecker, J. (1996). The Mystery of Lambic Beer. Scientific American.<br>
Language: English<br>
Category: History, Culture, Science
 
De Keersmaecker, J. (1996). Les Secrets des Bières Lambic. Pour la Science.<br>
Language: French<br>
Category: History, Culture, Science
 
De Keukeleire, M. (1990). Quand le Lambic Se Fabriquait à Bruxelles. Les Cahiers de la Fonderie.<br>
Language: French<br>
Category: History, Culture
 
Delplancq, T. (1996). Les Brasseurs du Lambic: Données Historiques et Géographiques. Archives et Bibliothèques de Belgique.<br>
Language: French<br>
Category: History, Culture, Geography
 
Derdelinckx, G. et al. (2006). Mechanisms of microbiological stability of brewery acid tolerant microorganisms. Cerevisia.<br>
Language: English<br>
Category: Science
 
Derdelinckx, G. et al. (1992). Refermentation in bottles and kegs: a rigorous approach. Brauweit International.<br>
Language: English<br>
Category: Science
 
De Cort, S. et al. (1994). Localization and Characterization of α-Glucosidase Activity in Lactobacillus brevis. Applied and Environmental Microbiology.<br>
Language: English<br>
Category: Science
 
==E==
Ebrard, L. (1966). Tonmerken van Brabantse Lambiekbrouwers. Publisher Unknown.<br>
Language: Dutch<br>
Category: History, Culture, Barrel Markings
 
==F==
Figuier, L. (1873). Les Merveilles de l’Industrie. Librairie Furne.<br>
Language: French<br>
Category: Science
 
Furukawa, S. et al. (2013). Significance of microbial symbiotic coexistence in traditional fermentation. Journal of Bioscience and Bioengineering.<br>
Language: English<br>
Category: Science
 
==G==
Guinard, J.-X. (1990). Lambic. Brewer's Publications.<br>
Language: English<br>
Category: Geography, History, Science, Brewing, Culture
 
==H==
Heselmans, R. (1998). Geuze – Armand Debelder. Den Bierproever.<br>
Language: Dutch<br>
Category: Culture, History, 3 Fonteinen
 
==K==
Kufferath, H. (1936a). Etude sur les Ferments Symbiotiques du Lambic. Le Petit Journal du Brasseur.<br>
Language: French<br>
Category: Science
 
Kufferath, H. (1936b). Etude sur les Ferments Symbiotiques du Lambic. Le Petit Journal du Brasseur.<br>
Language: French<br>
Category: Science
 
==L==
Lodahl, M. (1995). Belgium... A Land Of Endless Riches. Zymurgy.<br>
Language: English<br>
Category: Geography, History, Cultural Awareness
 
==M==
Malepeyre, F. (1896). L’Art de Faire Toutes Sortes de Bières. Publisher Unknown.<br>
Language : French<br>
Category : Science
 
Martens, H. et al. (1991). Wort Enterobacteria and Other Microbial Populations Involved During the First Month of Lambic Fermentaion. Journal of the Instutute of Brewing.<br>
Language: English<br>
Category: Science
 
Martens, H. et al. (1992). Synthesis of Aroma Compounds by Wort Enterobacteria During the First Stage of Lambic Fermentation. Journal of the Instutute of Brewing.<br>
Language: English<br>
Category: Science
 
Matucheski , M. (1992). The Legend of the Wild and Dirty Rose. Proceedings of the AHA Conference.<br>
Language: English<br>
Category: Science, Brewing, Cultural Awareness
 
Mertens, M. (2007). Op Bezoek bij Brouwerij Girardin. De Zytholoog.<br>
Language: Dutch<br>
Category: Culture, History, Girardin
 
Mineur, E. (1909). A Propos du Lambic. Le Petit Journal du Brasseur. <br>
Language: French<br>
Category: Culture, History
 
Moreaulevy, - (1905). Fermentation des Bières. Publisher Unknown.<br>
Language : French<br>
Category : Science
 
Mussche, R. (1999). Spontaneous fermentation - the production of Belgian lambic, gueuze and fruit beers . Brewer's Gaurdian.<br>
Language: English<br>
Category: History, Brewing, Science
 
Mussche, R. (1999). Where the Wild Yeasts Are! Brewer's Gaurdian.<br>
Language: English<br>
Category: History, Brewing, Science
 
==N==
Nisser, M. et al. (1990) Revue d’Histoire Sociale et Industrielle de la Région Bruxelloise.  ASBL La Fonderie
Language: French<br>
Category: History, Culture<br>
 
Noonen, G. (1987). Belgian Lambics. Beer Styles.<br>
Language: English<br>
Category: History, Culture, Science
 
==S==
Spaepen, M. et al. (1982). Esterase Activity in the Genus Brettanomyces. Journal of the Institute of Brewing.<br>
Language: English<br>
Category: Science
 
Spaepen, M. et al. (1979). Higher Fatty Acid (HFA) and HFA-Ester Content of spontaneously fermented Belgian Beers and Evalution of their Analytical Determination. Brauwissenschaft.<br>
Language: English<br>
Category: Science
 
Spaepen, M. et al. (1979). Fatty Acids and Esters Produced During the Spontaneous Fermentation of Lambic and Gueuze. Journal of the Institute of Brewing.<br>
Language: English<br>
Category: Science
 
Sharp, M. et al. (1992). Brewing Lambic Beers Traditionally and at Home . Proceedings of the AHA Conference.<br>
Language: English<br>
Category: Brewing, Cultural Awareness, History
 
Shantha Kumara, H. et al. (1991). Identification of Lambic Superattenuating Microorganisms by the Use of Selective Antibiotics. Journal of the Institute of Brewing.<br>
Language: English<br>
Category: Science
 
Shantha Kumara, H. et al. (1993). Localization and Characterization of α-Glucosidase Activity in Brettanomyces lambicus. Applied and Environmental Microbiology.<br>
Language: English<br>
Category: Science
 
Spaepen, M. (1982). Esterase Activity in the Genus Brettanomyces. Journal of the Institute of Brewing.<br>
Language: English<br>
Category: Science
 
Spitaels , F. et al. (2014). The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer. PLOS ONE.<br>
Language: English<br>
Category: Science
 
Spitaels , F. et al. (2014). Acetobacter lambici sp. nov., Isolated from Fermenting Lambic Beer . International Journal of Systematic and Evolutionary Microbiology.<br>
Language: English<br>
Category: Science
 
Spitaels , F. et al. (2015). Microbiota and metabolites of aged bottled gueuze beers converge to the same composition. Food Microbiology.<br>
Language: English<br>
Category: Science
 
Spitaels , F. et al. (2015). The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation. Food Microbiology.<br>
Language: English<br>
Category: Science
 
==V==
Van Cauwenberge, P. (1928a). La Fabrication du Lambic. Le Petit Journal du Brasseur.<br>
Language: French<br>
Category: Science
 
Van Cauwenberge, P. (1928b). La Fabrication du Lambic. Le Petit Journal du Brasseur.<br>
Language: French<br>
Category: Science
 
Van Cauwenberge, P. (1928c). La Fabrication du Lambic. Le Petit Journal du Brasseur.<br>
Language: French<br>
Category: Science
 
Van den Eeckhout , P. (2010). Eating and Drinking in Brussels. Apetite.<br>
Language: English<br>
Category: History, Culture
 
Van den Hulle, L., and Van Laer, H. (1891). Nouvelles Recherches sur Les Bières Bruxelloises à Fermentation Dite Spontanée. Mémoires Couronnés par l'Académie Royale de Bruxelles.<br>
Language : French<br>
Category : Science
 
Van Den Steen, J. (2001). Lambic, the oldest of modern beers. Beerpassion.<br>
Language: English<br>
Category: History
 
Van Den Steen, J. (2001). The Passion Panel: Going for Gueuze. Beerpassion.<br>
Language: English<br>
Category: History, Culture
 
Van Laer, H. (1889). Note sur les Fermentations Visqueuses. Publisher Unknown.<br>
Langauge: French<br>
Category: Science
 
Van Laer, H. (1897). Questions – Réponses. Le Petit Journal du Brasseur. <br>
Language: French<br>
Category: Science
 
Van Laer, H. (1900). Recherches sur les Bières à Double Face. Annales de l’Institut Pasteur.<br>
Language: French<br>
Category: Science 
 
Van Laer, H. (1909).  Questions – Réponses. Le Petite Journal du Brasseur. <br>
Language: French<br>
Category: Science
 
Van Laer, H. (1928a). La fermentation des Lambics. Le Petit Journal du Brasseur.<br>
Language: French<br>
Category: Science
 
Van Laer, H. (1928b). La fermentation des Lambics. Le Petit Journal du Brasseur.<br>
Language: French<br>
Category: Science
 
Van Nedervelde, L. et al. (1995). Biochemical Properties of Brettanomyces Yeasts. In Food Spoilage Microorganisms, Woodhead Publishing.<br>
Language: English<br>
Category: Science
 
Van Oevelen, D. et al. (1976). Synthesis of Aroma Components During the Spontaneous Fermentation of Lambic and Gueuze. Journal of the Institute of Brewing.<br>
Language: English<br>
Category: Science
 
Van Oevelen, D. et al. (1977). Microbiological Aspects of Spontaneous Wort Fermentation in the Production of Lambic and Gueuze. Journal of the Institute of Brewing.<br>
Language: English<br>
Category: Science
 
Van Oevelen, D. et al. (1978). Origin and Evolution of Dimethyl Sulfide and Vicinal Diketones During the Spontaneous Fermentation of Lambic and Gueuze. Cerevisia.<br>
Language: English<br>
Category: Science
 
Van Oevelen, D. et al. (1979). Slime Production by Brewery Strains of Pediococcus cerevisiae. Journal of the American Society of Brewing Chemists.<br>
Language: English<br>
Category: Science
 
Van Roy, J.P. (1990). Projets et  Réalités: Le Musée Bruxellois de la Gueuze. Bières et Brasseries. <br>
Language: French<br>
Category: Culture, History, Cantillon
 
Vansevenant, Annick. (2005). Le Brasseur à l’Étoile Michelin. Le Journal du Brasseur. <br>
Language: French<br>
Category: Culture, History, Cantillon
 
Verachtert, H. et al. (1995). Properties of Belgian Acid Beers and Their Microflora. Cerevisia.<br>
Language: English<br>
Category: Science
 
Verachtert, H. et al. (2014). BELGIAN ACIDIC BEERS Daily Reminiscences of the Past. Cerevisia.<br>
Language: English<br>
Category: History, Science
 
Vossen, A. (1923). L'influence du Bac Refroidissoir dans la Fermentation Spontanée. Le Petit Journal du Brasseur.<br>
Language: French<br>
Category: Science
 
Vossen, A. (1937). Du Lambic. Le Petit Journal du Brasseur<br>
Language: French<br>
Category: Science
 
Vossen, A. (1954).  Champagne – Gueuze. Fermentatio, No. 1. <br>
Language: French<br>
Category: Science, Fermentation
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