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==A==
==A==
 
Alfonzo, A. et al. (2013) ''[[Diversity and technological potential of lactic acid bacteria of wheat flours.]]'' Food Microbiology.<br>
Alexandre, H. (2013). ''[[Flor_yeasts_of_Saccharomyces_cerevisiae—Their_ecology,_genetics_and_metabolism|Flor Yeasts of Saccharomyces Cerevisiae— Their Ecology, Genetics and Metabolism.]]'' International Journal of Food Microbiology.<br>
'''Language:''' English<br>
'''Language:''' English<br>
'''Category:''' Science
'''Category:''' Science


Alfonzo, A. et al. (2013) ''[[Diversity_and_technological_potential_of_lactic_acid_bacteria_of_wheat_flours.|Diversity and Technological Potential of Lactic Acid Bacteria of Wheat Flours.]]'' Food Microbiology.<br>
Alexandre, H. (2013). ''[[Flor yeasts of Saccharomyces cerevisiae—Their ecology, genetics and metabolism]]'' International Journal of Food Microbiology.<br>
'''Language:''' English<br>
'''Language:''' English<br>
'''Category:''' Science
'''Category:''' Science
Antoine, M. (1909). ''[[ANTOINE_1909_Entente_sur_les_conditions_de_fabrication_des_bières_bruxelloises|Entente Sur le Prix et Conditions de Fabrication des Bières Bruxelloises.]]'' Le Petit Journal du Brasseur.<br>
'''Language:''' French<br>
'''Category:''' Brewing, Commerce, History


Antoine, X. (1908). ''[[La Brasserie de Lambic.]]'' Le Petit Journal du Brasseur.<br>
Antoine, X. (1908). ''[[La Brasserie de Lambic.]]'' Le Petit Journal du Brasseur.<br>
'''Language:''' French<br>
'''Language:''' French<br>
'''Category:''' Brewing, History, Science
'''Category:''' Science, brewing


==B==
==B==
Line 30: Line 25:
'''Category:''' Science
'''Category:''' Science


Beaumont, S. (2000). ''[[Long Live Lambic.]]'' The Celebrator Beer News.<br>
Beaumont , S. (2000). ''[[Long Live Lambic.]]'' The Celebrator Beer News.<br>
'''Language:''' English<br>
'''Language:''' English<br>
'''Category:''' History, Culture
'''Category:''' History, Culture


Beaumont, S. (2002). ''[[A Beer Called Lambic.]]'' Saveur.<br>
Beaumont , S. (2002). ''[[A Beer Called Lambic.]]'' Saveur.<br>
'''Language:''' English<br>
'''Language:''' English<br>
'''Category:''' History, Culture
'''Category:''' History, Culture
Line 50: Line 45:
'''Category:''' Science
'''Category:''' Science


Bokulich, N. et al. (2012). ''[[Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale.]]'' PLOS ONE.<br>
Bokulich , N. et al. (2012). ''[[Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale.]]'' PLOS ONE.<br>
'''Language:''' English<br>
'''Language:''' English<br>
'''Category:''' Science
'''Category:''' Science
Line 67: Line 62:


==C==
==C==
 
Conterno, L. (2013). ''[[Overview of Dekkera bruxellensis behaviour in an ethanol-rich environment using untargeted and targeted metabolomic approaches.]]'' Food Research International.<br>
Codvelle, H. (1907). ''[[CODVELLE_1907_Impresssions_d%27une_vente_de_lambic|Impresssions d'Une Vente de Lambic.]]'' Le Petit Journal du Brasseur.<br>
'''Language:''' French<br>
'''Category:''' Commerce, History
 
Codvelle, H. (1914). ''[[CODVELLE_1914_Les_brasseurs_bruxellois_et_la_réclame|Les Brasseurs Bruxellois et la Réclame.]]'' Le Petit Journal du Brasseur.<br>
'''Language:''' French<br>
'''Category:''' Advertising, Commerce, History
 
Codvelle, H. (1914). ''[[CODVELLE_1914_Ligue_des_brasseurs_et_marchands_de_bières_bruxelloises.pdf|Ligue des Brasseurs et Marchands de Bières Bruxelloises.]]'' Le Petit Journal du Brasseur.<br>
'''Language:''' French<br>
'''Category:''' Brewing, Commerce, History
 
Conterno, L. (2013). ''[[Overview_of_Dekkera_bruxellensis_behaviour_in_an_ethanol-rich_environment_using_untargeted_and_targeted_metabolomic_approaches.|Overview of Dekkera Bruxellensis Behaviour in an Ethanol-Rich Environment Using Untargeted and Targeted Metabolomic Approaches.]]'' Food Research International.<br>
'''Language:''' English<br>
'''Language:''' English<br>
'''Category:''' Science
'''Category:''' Science


Crauwels, S. (2015). Assessing Genetic and Phenotypic Diversity of Brettanomyces Yeast. Thesis, KU Leuven.<br>
Crauwels, S. (2015). Assessing genetic and phenotypic diversity of Brettanomyces yeast. Thesis, KU Leuven.<br>
'''Language:''' English<br>
'''Language:''' English<br>
'''Category:''' Science
'''Category:''' Science


Crauwels, S. et al. (2015). ''[[Comparative_phenomics_and_targeted_use_of_genomics_reveals_variation_in_carbon_and_nitrogen_assimilation_among_different_Brettanomyces_bruxellensis_strains.|Comparative Phenomics and Targeted Use of Genomics Reveals Variation in Carbon and Nitrogen Assimilation Among Different Brettanomyces Bruxellensis Strains.]]'' Applied Microbial and Cell Physiology.<br>
Crauwels, S. et al. (2015). ''[[Comparative phenomics and targeted use of genomics reveals variation in carbon and nitrogen assimilation among different Brettanomyces bruxellensis strains.]]'' Applied Microbial and Cell Physiology.<br>
'''Language:''' English<br>
'''Language:''' English<br>
'''Category:''' Science
'''Category:''' Science


Curtin, C. (2013). ''[[Impact_of_Australian_Dekkera_bruxellensis_strains_grown_under_oxygen-limited_conditions_on_model_wine_composition_and_aroma.|Impact of Australian Dekkera Bruxellensis Strains Grown Under Oxygen-Limited Conditions on Model Wine Composition and Aroma.]]'' Food Microbiology.<br>
Curtin, C. (2013). ''[[Impact of Australian Dekkera bruxellensis strains grown under oxygen-limited conditions on model wine composition and aroma.]]'' Food Microbiology.<br>
'''Language:''' English<br>
'''Language:''' English<br>
'''Category:''' Science
'''Category:''' Science


==D==
==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>
Daenen, L. et al. (2007). ''[[Screening and evaluation of the glucoside hydrolase activity in Saccharomyces and Brettanomyces brewing yeasts.]]'' Journal of Applied Microbiology.<br>
'''Language:''' English<br>
'''Language:''' English<br>
'''Category:''' Science
'''Category:''' Science


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>
Daenen, L. et al. (2007). ''[[Screening and evaluation of the glucoside hydrolase activity in Saccharomyces and Brettanomyces brewing yeasts.]]'' Journal of Applied Microbiology.<br>
'''Language:''' English<br>
'''Language:''' English<br>
'''Category:''' Science
'''Category:''' Science
Line 118: Line 99:
'''Category:''' Science
'''Category:''' Science


De Cort, S. et al. (1994). ''[[Localization and Characterization of α-Glucosidase Activity in Lactobacillus brevis.]]'' Applied and Environmental Microbiology.<br>
De Keersmaecker, J. (1996). ''[[The Mystery of Lambic Beer.]]'' Scientific American.<br>
'''Language:''' English<br>
'''Language:''' English<br>
'''Category:''' Science
'''Category:''' History, Culture, Science


De Keersmaecker, J.  (1996). ''[[Les Secrets des Bières Lambic.]]'' Pour la Science.<br>
De Keersmaecker, J.  (1996). ''[[Les Secrets des Bières Lambic.]]'' Pour la Science.<br>
'''Language:''' French<br>
'''Language:''' French<br>
'''Category:''' History, Culture, Science
'''Category:''' History, Culture, Science
De Keersmaecker, J. (1996). ''[[The Mystery of Lambic Beer.]]'' Scientific American.<br>
'''Language:''' English<br>
'''Category:''' History, Culture, Science
De Keersmaeker-Carlier, B. (1914). ''[[DE_KEERSMAEKER-CARLIER_1914_Traction_automobile_en_brasserie|La Traction Automobile en Brasserie.]]'' Le Petit Journal du Brasseur.<br>
'''Language:''' French<br>
'''Category:''' Commerce, History


De Keukeleire, M. (1990). ''[[Quand le Lambic Se Fabriquait à Bruxelles.]]'' Les Cahiers de la Fonderie.<br>
De Keukeleire, M. (1990). ''[[Quand le Lambic Se Fabriquait à Bruxelles.]]'' Les Cahiers de la Fonderie.<br>
Line 138: Line 111:
'''Category:''' History, Culture
'''Category:''' History, Culture


De Rouck, G., et al. (2014). ''[[Analytical profiling of Belgian Kriek beers.]]'' EBC Symposium in Beer Mix Beverages.<br>
Delplancq, T. (1996). ''[[Les Brasseurs du Lambic: Données Historiques et Géographiques.]]'' Archives et Bibliothèques de Belgique.<br>
'''Language:''' English<br>
'''Language:''' French<br>
'''Category:''' Science
'''Category:''' History, Culture, Geography


De Souza Liberal, A.T., et al. (2012). ''[[The yeast Dekkera bruxellensis genome contains two orthologs of the ARO10 gene encoding for phenylpyruvate decarboxylase.]]'' World Journal of Microbiolical Biotechnology.<br>
Derdelinckx, G. et al. (2006). ''[[Mechanisms of Microbiological Stability of Brewery Acid Tolerant Microorganisms.]]'' Cerevisia.<br>
'''Language:''' English<br>
'''Language:''' English<br>
'''Category:''' Science
'''Category:''' Science
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. (1992). ''[[Refermentation in Bottles and Kegs: A Rigorous Approach.]]'' Brauweit International.<br>
Derdelinckx, G. et al. (1992). ''[[Refermentation in Bottles and Kegs: A Rigorous Approach.]]'' Brauweit International.<br>
Line 155: Line 123:
'''Category:''' Science
'''Category:''' Science


Derdelinckx, G. et al. (2006). ''[[Mechanisms of Microbiological Stability of Brewery Acid Tolerant Microorganisms.]]'' Cerevisia.<br>
De Cort, S. et al. (1994). ''[[Localization and Characterization of α-Glucosidase Activity in Lactobacillus brevis.]]'' Applied and Environmental Microbiology.<br>
'''Language:''' English<br>
'''Language:''' English<br>
'''Category:''' Science
'''Category:''' Science
Line 199: Line 167:
'''Language:''' French<br>
'''Language:''' French<br>
'''Category:''' Culture, History
'''Category:''' Culture, History
Johnson, G. M. (1895). ''[[Brewing in Belgium and Belgian Beers.]]'' Journal of the Institute of Brewing.<br>
'''Language:''' English<br>
'''Category:''' Science, History
Johnson, G. M. (1914). ''[[JOHNSON_1914_Réclame_pour_la_vente_de_la_bière|La Réclame pour la Vente de la Bière.]]'' Le Petit Journal du Brasseur.<br>
'''Language:''' French<br>
'''Category:''' Advertising, History
Jordens, Robert (1907). ''[[Préparation du Krieken-Lambic.]]'' Le Petit Journal du Brasseur.<br>
'''Language:''' French, English <br>
'''Category:''' Brewing, History


==K==
==K==
King, B. (1999). ''[[Changes in Bitterness as Beer Ages Naturally]].'' Food Quality and Preference.<br>
King, B. (1999). ''[[Changes in Bitterness as Beer Ages Naturally]]'' Food Quality and Preference.<br>
'''Language:''' English<br>
'''Language:''' English<br>
'''Category:''' Science
'''Category:''' Science
Line 221: Line 177:
'''Category:''' Science
'''Category:''' Science


Kufferath, H. (1936, b). ''[[Etude sur les Ferments Symbiotiques du Lambic - II]].'' Le Petit Journal du Brasseur.<br>
Kufferath, H. (1936, b). ''[[Etude sur les Ferments Symbiotiques du Lambic - II]]'' Le Petit Journal du Brasseur.<br>
'''Language:''' French<br>
'''Language:''' French<br>
'''Category:''' Science
'''Category:''' Science
Line 233: Line 189:
'''Language:''' English<br>
'''Language:''' English<br>
'''Category:''' Science
'''Category:''' Science
Lindemans, P. (1945). ''[[Het Bier en het Brouwersambacht.]]'' Eigen Schoon en de Brabander. <br>
'''Language:''' Dutch <br>
'''Category:''' History, Science


Lodahl, M. (1995). ''[[Belgium... A Land Of Endless Riches.]]'' Zymurgy.<br>
Lodahl, M. (1995). ''[[Belgium... A Land Of Endless Riches.]]'' Zymurgy.<br>
Line 255: Line 207:
'''Category:''' Science
'''Category:''' Science


Martens, H. et al. (1991). ''[[Wort Enterobacteria and Other Microbial Populations Involved During the First Month of Lambic Fermentaion.]]'' Journal of the Institute of Brewing.<br>
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>
'''Language:''' English<br>
'''Category:''' Science
'''Category:''' Science


Martens, H. et al. (1992). ''[[Synthesis of Aroma Compounds by Wort Enterobacteria During the First Stage of Lambic Fermentation.]]'' Journal of the Institute of Brewing.<br>
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>
'''Language:''' English<br>
'''Category:''' Science
'''Category:''' Science


Matucheski, M. (1992). ''[[The Legend of the Wild and Dirty Rose.]]'' Proceedings of the AHA Conference.<br>
Matucheski , M. (1992). ''[[The Legend of the Wild and Dirty Rose.]]'' Proceedings of the AHA Conference.<br>
'''Language:''' English<br>
'''Language:''' English<br>
'''Category:''' Science, Brewing, Cultural Awareness
'''Category:''' Science, Brewing, Cultural Awareness
Line 270: Line 222:
'''Language:''' Dutch<br>
'''Language:''' Dutch<br>
'''Category:''' Culture, History, Girardin
'''Category:''' Culture, History, Girardin
Mineur, E. (1905).  ''[[La Vogue du Lambic.]]'' Le Petit Journal du Brasseur. <br>
'''Language:''' French<br>
'''Category:''' Culture, History


Mineur, E. (1909).  ''[[A Propos du Lambic.]]'' Le Petit Journal du Brasseur. <br>
Mineur, E. (1909).  ''[[A Propos du Lambic.]]'' Le Petit Journal du Brasseur. <br>
'''Language:''' French<br>
'''Language:''' French<br>
'''Category:''' Culture, History
'''Category:''' Culture, History
Mineur, E. (1914). ''[[MINEUR_1905_Le_brassage_à_façon|La Brassage a Façon.]]'' Le Petit Journal du Brasseur. <br>
'''Language:''' French<br>
'''Category:''' Brewing, History


Moreau & Levy, - (1905). ''[[Fermentation des Bières.]]'' Béranger Ch., Paris.<br>
Moreau & Levy, - (1905). ''[[Fermentation des Bières.]]'' Béranger Ch., Paris.<br>
Line 320: Line 264:
'''Language:''' English<br>
'''Language:''' English<br>
'''Category:''' Science
'''Category:''' Science
Provincie Vlaams-Brabant Dienst Erfgoed, 2016. [["Twee Eeuwen Biercultuur In De Zennevallei" (Two Centuries of Beer Culture in the Senne Valley) exhibition guide.]]<br>
'''Language:''' Dutch<br>
'''Category:''' Culture, History
==Q==
Quintens, Patricia. (1996) Bier En Brouwerijen Te Brussels. [http://www.amvb.be/?page=118&section=40 AVMB.]<br>
'''Language:''' Dutch<br>
'''Category:''' History, Culture, Geography


==R==
==R==
Rossi, S. et al. (2014). ''[[Characterization of the volatile profiles of beer using headspace solid-phase microextraction and gas chromatography–mass spectrometry.]]''  Journal of the Science of Food and Agriculture.<br>
Rossi, S. et al. (2014). ''[[Characterization of the volatile profiles of beer using headspace solid-phase microextraction and gas chromatography–mass spectrometry.]]''  Journal of the Science of Food and Agriculture.<br>
'''Language:''' English<br>
'''Category:''' Science
De Rouck, G., et al. (2014). ''[[Analytical profiling of Belgian Kriek beers.]]'' EBC Symposium in Beer Mix Beverages.<br>
'''Language:''' English<br>
'''Language:''' English<br>
'''Category:''' Science
'''Category:''' Science
Line 340: Line 279:


==S==
==S==
Scholtes, C. et al. (2015). Occurrence of Theaspirane and its Odorant Degradation Products in Hop and Beer. Journal of Agricultural and Food Chemistry.<br>
'''Language:''' English<br>
'''Category:''' Science


Scholtes, C., Nizet, S., and Collin, C. (2015). How Sotolon Can Impart a Madeira Off-Flavor to Aged Beers. Journal of Agricultural and Food Chemistry.<br>
Scholtes, C., Nizet, S., and Collin, C. (2015). How Sotolon Can Impart a Madeira Off-Flavor to Aged Beers. Journal of Agricultural and Food Chemistry.<br>
Line 345: Line 287:
'''Category:''' Science
'''Category:''' Science


Scholtes, C. et al. (2015). Occurrence of Theaspirane and its Odorant Degradation Products in Hop and Beer. Journal of Agricultural and Food Chemistry.<br>
Snauwaert, I. et al. (2016). Microbial Diversity and Metabolite Composition of Belgian Red-Brown Acidic Ales. International Journal of Food Microbiology.<br>
'''Language:''' English<br>
'''Category:''' Science
 
Spaepen, M. et al. (1982). ''[[Esterase Activity in the Genus Brettanomyces.]]'' Journal of the Institute of Brewing.<br>
'''Language:''' English<br>
'''Language:''' English<br>
'''Category:''' Science
'''Category:''' Science


Shantha Kumara, H. et al. (1991). ''[[Identification of Lambic Superattenuating Microorganisms by the Use of Selective Antibiotics.]]'' Journal of the Institute of Brewing.<br>
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>
'''Language:''' English<br>
'''Category:''' Science
'''Category:''' Science


Shantha Kumara, H. et al. (1993). ''[[Localization and Characterization of α-Glucosidase Activity in Brettanomyces lambicus.]]'' Applied and Environmental Microbiology.<br>
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>
'''Language:''' English<br>
'''Category:''' Science
'''Category:''' Science
Line 361: Line 307:
'''Category:''' Brewing, Cultural Awareness, History
'''Category:''' Brewing, Cultural Awareness, History


Snauwaert, I. et al. (2016). Microbial Diversity and Metabolite Composition of Belgian Red-Brown Acidic Ales. International Journal of Food Microbiology.<br>
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>
'''Language:''' English<br>
'''Category:''' Science
'''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>
Shantha Kumara, H. et al. (1993). ''[[Localization and Characterization of α-Glucosidase Activity in Brettanomyces lambicus.]]'' Applied and Environmental Microbiology.<br>
'''Language:''' English<br>
'''Language:''' English<br>
'''Category:''' Science
'''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>
Spitaels , F. et al. (2014). ''[[The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer.]]'' PLOS ONE.<br>
'''Language:''' English<br>
'''Language:''' English<br>
'''Category:''' Science
'''Category:''' Science


Spaepen, M. et al. (1982). ''[[Esterase Activity in the Genus Brettanomyces.]]'' Journal of the Institute of Brewing.<br>
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>
'''Language:''' English<br>
'''Category:''' Science
'''Category:''' Science


Spitaels, F. et al. (2014). ''[[Acetobacter lambici sp. nov., Isolated from Fermenting Lambic Beer.]]'' International Journal of Systematic and Evolutionary Microbiology.<br>
Spitaels , F. et al. (2015). ''[[Microbiota and Metabolites of Aged Bottled Gueuze Beers Converge to the Same Composition.]]'' Food Microbiology.<br>
'''Language:''' English<br>
'''Language:''' English<br>
'''Category:''' Science
'''Category:''' Science


Spitaels, F. et al. (2014). ''[[The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer.]]'' PLOS ONE.<br>
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>
'''Language:''' English<br>
'''Category:''' Science
'''Category:''' Science


Spitaels, F. et al. (2015). ''[[Microbiota and Metabolites of Aged Bottled Gueuze Beers Converge to the Same Composition.]]'' Food Microbiology.<br>
==T==
Theresa de Souza Liberal, A. et al. (2012). ''[[The yeast Dekkera bruxellensis genome contains two orthologs of the ARO10 gene encoding for phenylpyruvate decarboxylase.]]'' World Journal of Microbiolical Biotechnology.<br>
'''Language:''' English<br>
'''Language:''' English<br>
'''Category:''' Science
'''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>
Thompson-Witrick, K. et al. (2015). Comparison of Two Extraction Techniques, Solid-Phase Microextraction Versus Continuous Liquid–Liquid Extraction/Solvent-Assisted Flavor Evaporation, for the Analysis of Flavor Compounds in Gueuze Lambic Beer. Journal of Food Science.<br>
'''Language:''' English<br>
'''Language:''' English<br>
'''Category:''' Science
'''Category:''' Science
Stockmans, F. (1912). ''[[Duivelsbier|Duivelsbier.]]'' Le Petit Journal du Brasseur.<br>
'''Language:''' French<br>
'''Category:''' Brewing, History
Symons, T. et al. (2018). "[[Estaminets_and_Cafés_Brussels_Stories|Estaminets and Cafés. Brussels Stories.]]" BruxellesFabriques-Brusselfabriek.
<br>
'''Language:''' Dutch, English, French<br>
'''Category:''' Culture, History
==T==


Tristezza, M. et al. (2013) ''[[Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy.]]'' Food Microbiology.<br>
Tristezza, M. et al. (2013) ''[[Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy.]]'' Food Microbiology.<br>
Line 425: Line 361:
'''Category:''' Science
'''Category:''' Science


Van den Eeckhout , P. (2010). ''[[Eating and Drinking in Brussels.]]'' Appetite.<br>
Van den Eeckhout , P. (2010). ''[[Eating and Drinking in Brussels.]]'' Apetite.<br>
'''Language:''' English<br>
'''Language:''' English<br>
'''Category:''' History, Culture
'''Category:''' History, Culture
Line 441: Line 377:
'''Category:''' History, Culture
'''Category:''' History, Culture


Van Haelen, F. (1914). ''[[VAN_HAELEN_1914_La_crise_du_lambic|La Crise du Lambic.]]'' Le Petit Journal du Brasseur.<br>
Vanderhaegen, B. (2007). ''[[Aging characteristics of different beer types.]]'' Food Chemistry. <br>
'''Language:''' French<br>
'''Language:''' English<br>
'''Category:''' Brewing, Commerce, History
'''Category:''' Science


Van Haelen, F. (1914). ''[[VAN_HAELEN_1914_Les_bières_bruxelloises|Les Bières Bruxelloises.]]'' Le Petit Journal du Brasseur.<br>
Vanderhaegen, B. (2006). ''[[The Chemistry of Beer Aging – A Critical Review]]'' Food Chemistry.<br>
'''Language:''' French<br>
'''Language:''' English<br>
'''Category:''' Brewing, Commerce, History
'''Category:''' Science


Van Laer, H. (1889). ''[[Note sur les Fermentations Visqueuses.]]'' Mémoires couronnés et autres mémoires publiés par l'Académie Royale des Sciences, des Lettres et des Beaux-Arts de Belgique, Tome XLIII. F. Hayez, Brussels.<br>
Van Laer, H. (1889). ''[[Note sur les Fermentations Visqueuses.]]'' Mémoires couronnés et autres mémoires publiés par l'Académie Royale des Sciences, des Lettres et des Beaux-Arts de Belgique, Tome XLIII. F. Hayez, Brussels.<br>
Line 462: Line 398:


Van Laer, H. (1909). ''[[Questions – Réponses - II .]]'' Le Petite Journal du Brasseur. <br>
Van Laer, H. (1909). ''[[Questions – Réponses - II .]]'' Le Petite Journal du Brasseur. <br>
'''Language:''' French<br>
'''Category:''' Science, Fermentation
Van Laer, H. (1919). ''[[VAN_LAER_1919_La_fermentation_des_lambics|La fermentation des Lambics. (1919)]]'' Le Petite Journal du Brasseur. <br>
'''Language:''' French<br>
'''Category:''' Science, Fermentation
Van Laer, H. (1920). ''[[VAN_LAER_1920_La_fermentation_des_lambics|La fermentation des Lambics. (1920)]]'' Le Petite Journal du Brasseur. <br>
'''Language:''' French<br>
'''Category:''' Science, Fermentation
Van Laer, H. (1920). ''[[VAN LAER_1920_Les Brettanomyces|Les Brettanomyces.]]'' Le Petite Journal du Brasseur. <br>
'''Language:''' French<br>
'''Category:''' Science, Fermentation
Van Laer, H. (1920). ''[[VAN_LAER_1920_Les_Symbioses_du_lambic|Les Symbioses du Lambic.]]'' Le Petite Journal du Brasseur. <br>
'''Language:''' French<br>
'''Language:''' French<br>
'''Category:''' Science, Fermentation
'''Category:''' Science, Fermentation
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'''Language:''' French<br>
'''Category:''' Science, Fermentation
'''Category:''' Science, Fermentation
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'''Category:''' Brewing, Fermentation, Science


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'''Category:''' Culture, History, Cantillon
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'''Category:''' Science, Coolship
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'''Category:''' Brewing, History, Science


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==W==
==W==
Wieme, A. (2014). ''[[Identification of beer-spoilage bacteria using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry.]]'' International Journal of Food Microbiology.<br>
Wieme, A. (2014). ''[[Identification of beer-spoilage bacteria using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry.]]'' International Journal of Food Microbiology.<br>
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'''Category:''' Science
Witrick, K.T. (2012). [https://vtechworks.lib.vt.edu/bitstream/handle/10919/19203/Witrick_KA_D_2012.pdf?sequence=1 Characterization of Aroma and Flavor Compounds Present in Lambic (Gueuze) Beer.] Virginia Tech.<br>
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'''Category:''' Science
Witrick, K.T., et al. (2015). Comparison of Two Extraction Techniques, Solid-Phase Microextraction Versus Continuous Liquid–Liquid Extraction/Solvent-Assisted Flavor Evaporation, for the Analysis of Flavor Compounds in Gueuze Lambic Beer. Journal of Food Science 80, 3.<br>
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'''Category:''' Science
Witrick, K.T., et al. (2017). Acid and Volatiles of Commercially-Available Lambic Beers. Beverages, 3, 12. <br>
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Witrick, K.T., et al. (2017). [https://www.asbcnet.org/events/archives/2017ASBCMeeting/proceedings/2017Proceedings/10_Witrick.pdf Comparison of the Flavor and Aroma Compounds Present in Aging Lambic Beer.] Journal of the American Society of Brewing Chemists (ASBC). <br>
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Witrick, K.T., et al. (2020). [https://res.mdpi.com/d_attachment/beverages/beverages-06-00031/article_deploy/beverages-06-00031.pdf Analysis of Lambic Beer Volatiles during Aging Using Gas Chromatography–Mass Spectrometry (GCMS) and Gas Chromatography–Olfactometry (GCO).] Beverages, 6, 20.<br>
'''Language:''' English<br>
'''Language:''' English<br>
'''Category:''' Science
'''Category:''' Science
Retrieved from "http://lambic.info/Bibliography"