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AlfonzoAlexandre, A. et alH. (2013) . ''[[Diversity Flor_yeasts_of_Saccharomyces_cerevisiae—Their_ecology,_genetics_and_metabolism|Flor Yeasts of Saccharomyces Cerevisiae— Their Ecology, Genetics and technological potential of lactic acid bacteria of wheat floursMetabolism.]]'' International Journal of Food Microbiology.<br>
AlexandreAlfonzo, HA. et al. (2013). ''[[Flor yeasts Diversity_and_technological_potential_of_lactic_acid_bacteria_of_wheat_flours.|Diversity and Technological Potential of Saccharomyces cerevisiae—Their ecology, genetics and metabolismLactic Acid Bacteria of Wheat Flours.]]'' International Journal of Food Microbiology.<br>
Derdelinckx, G. et al. (2006). ''[[Mechanisms of Microbiological Stability of Brewery Acid Tolerant Microorganisms.]]'' Cerevisia.<br>
'''Language:''' English<br>
'''Category:''' Science
De CortDerdelinckx, SG. et al. (19942006). ''[[Localization and Characterization Mechanisms of α-Glucosidase Activity in Lactobacillus brevisMicrobiological Stability of Brewery Acid Tolerant Microorganisms.]]'' Applied and Environmental MicrobiologyCerevisia.<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>
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
SnauwaertScholtes, IC. et al. (20162015). Microbial Diversity Occurrence of Theaspirane and its Odorant Degradation Products in Hop and Metabolite Composition of Belgian Red-Brown Acidic AlesBeer. International Journal of Agricultural and Food MicrobiologyChemistry.<br>
SpaepenShantha Kumara, MH. et al. (19821991). ''[[Esterase Activity in Identification of Lambic Superattenuating Microorganisms by the Genus BrettanomycesUse of Selective Antibiotics.]]'' Journal of the Institute of Brewing.<br>
SpaepenShantha Kumara, MH. et al. (19791993). ''[[Higher Fatty Acid (HFA) Localization and HFACharacterization of α-Ester Content of Spontaneously Fermented Belgian Beers and Evalution of Their Analytical DeterminationGlucosidase Activity in Brettanomyces lambicus.]]'' Brauwissenschaft.<br>'''Language:''' English<br>'''Category:''' Science Spaepen, M. et al. (1979). ''[[Fatty Acids Applied and Esters Produced During the Spontaneous Fermentation of Lambic and Gueuze.]]'' Journal of the Institute of BrewingEnvironmental Microbiology.<br>
Shantha KumaraSnauwaert, HI. et al. (19912016). ''[[Identification Microbial Diversity and Metabolite Composition of Lambic Superattenuating Microorganisms by the Use of Selective AntibioticsBelgian Red-Brown Acidic Ales.]]'' International Journal of the Institute of BrewingFood Microbiology.<br>
Shantha KumaraSpaepen, HM. et al. (19931979). ''[[Localization Fatty Acids and Characterization Esters Produced During the Spontaneous Fermentation of α-Glucosidase Activity in Brettanomyces lambicusLambic and Gueuze.]]'' Applied and Environmental MicrobiologyJournal of the Institute of Brewing.<br>
Spitaels Spaepen, FM. et al. (20141979). ''[[The Microbial Diversity Higher Fatty Acid (HFA) and HFA-Ester Content of Traditional Spontaneously Fermented Lambic BeerBelgian Beers and Evalution of Their Analytical Determination.]]'' PLOS ONEBrauwissenschaft.<br>
Spitaels Spaepen, FM. et al. (20141982). ''[[Acetobacter lambici sp. nov., Isolated from Fermenting Lambic BeerEsterase Activity in the Genus Brettanomyces.]]'' International Journal of Systematic and Evolutionary Microbiologythe Institute of Brewing.<br>
==T==Theresa de Souza LiberalSpitaels, AF. et al. (20122015). ''[[The yeast Dekkera bruxellensis genome contains two orthologs Microbiota and Metabolites of Aged Bottled Gueuze Beers Converge to the ARO10 gene encoding for phenylpyruvate decarboxylaseSame Composition.]]'' World Journal of Microbiolical BiotechnologyFood Microbiology.<br>
Thompson-WitrickSpitaels, KF. et al. (2015). Comparison ''[[The Microbial Diversity of Two Extraction Techniques, Solid-Phase Microextraction Versus Continuous Liquid–Liquid Extraction/Solvent-Assisted Flavor Evaporation, an Industrially Produced Lambic Beer Shares Members of a Traditionally Produced One and Reveals a Core Microbiota for the Analysis of Flavor Compounds in Gueuze Lambic BeerFermentation. Journal of ]]'' Food ScienceMicrobiology.<br>
VanderhaegenVan Haelen, BF. (20071914). ''[[Aging characteristics of different beer typesVAN_HAELEN_1914_La_crise_du_lambic|La Crise du Lambic.]]'' Food ChemistryLe Petit Journal du Brasseur. <br>'''Language:''' EnglishFrench<br>'''Category:''' ScienceBrewing, Commerce, History
VanderhaegenVan Haelen, BF. (20061914). ''[[The Chemistry of Beer Aging – A Critical ReviewVAN_HAELEN_1914_Les_bières_bruxelloises|Les Bières Bruxelloises.]]'' Food ChemistryLe Petit Journal du Brasseur.<br>'''Language:''' EnglishFrench<br>'''Category:''' ScienceBrewing, Commerce, History
==A==
'''Language:''' English<br>
'''Category:''' Science
'''Language:''' English<br>
'''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>
'''Language:''' French<br>
'''Category:''' Brewing, History, Science, brewing
==B==
'''Category:''' Science
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
'''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
==C==
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 Bruxellensis Behaviour in an ethanolEthanol-rich environment using untargeted Rich Environment Using Untargeted and targeted metabolomic approachesTargeted Metabolomic Approaches.]]'' Food Research International.<br>
'''Language:''' English<br>
'''Category:''' Science
Crauwels, S. (2015). Assessing genetic Genetic and phenotypic diversity Phenotypic Diversity of Brettanomyces yeastYeast. Thesis, KU Leuven.<br>
'''Language:''' English<br>
'''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 Phenomics and targeted use Targeted Use of genomics reveals variation Genomics Reveals Variation in carbon Carbon and nitrogen assimilation among different Nitrogen Assimilation Among Different Brettanomyces bruxellensis strainsBruxellensis Strains.]]'' Applied Microbial and Cell Physiology.<br>
'''Language:''' English<br>
'''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 oxygenBruxellensis Strains Grown Under Oxygen-limited conditions Limited Conditions on model wine composition Model Wine Composition and aromaAroma.]]'' Food Microbiology.<br>
'''Language:''' English<br>
'''Category:''' Science
==D==
Daenen, L. et al. (20082007). ''[[Evaluation Screening and evaluation of the Glycoside Hydrolase Activity of a glucoside hydrolase activity in Saccharomyces and Brettanomyces Strain on Glycosides from Sour Cherry (Prunus cerasus L.) Used in the Production of Special Fruit Beersbrewing yeasts.]]'' Federation Journal of European Microbiological SocietiesApplied Microbiology.<br>
'''Language:''' English<br>
'''Category:''' Science
Daenen, L. et al. (20072008). ''[[Screening and evaluation Evaluation of the glucoside hydrolase activity Glycoside Hydrolase Activity of a Brettanomyces Strain on Glycosides from Sour Cherry (Prunus cerasus L.) Used in Saccharomyces and Brettanomyces brewing yeaststhe Production of Special Fruit Beers.]]'' Journal Federation of Applied MicrobiologyEuropean Microbiological Societies.<br>
'''Language:''' English<br>
'''Category:''' Science
'''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
De Keersmaecker, J. (1996). ''[[Les Secrets des Bières Lambic.]]'' Pour la Science.<br>
'''Language:''' French<br>
'''Category:''' History, Culture, Science
De Keersmaecker, J. (1996). ''[[The Mystery of Lambic Beer.]]'' Scientific American.<br>
'''Category:''' History, Culture, Science
De KeersmaeckerKeersmaeker-Carlier, JB. (19961914). ''[[Les Secrets des Bières LambicDE_KEERSMAEKER-CARLIER_1914_Traction_automobile_en_brasserie|La Traction Automobile en Brasserie.]]'' Pour la ScienceLe Petit Journal du Brasseur.<br>
'''Language:''' French<br>
'''Category:''' Commerce, 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
De Rouck, G., et al. (2014). ''[[Analytical profiling of Belgian Kriek beers.]]'' EBC Symposium in Beer Mix Beverages.<br>
'''Language:''' English<br>
'''Category:''' Science
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>
'''Language:''' English<br>
'''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>
'''Category:''' Science
'''Language:''' English<br>
'''Category:''' Science
'''Language:''' French<br>
'''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==
King, B. (1999). ''[[Changes in Bitterness as Beer Ages Naturally]].'' Food Quality and Preference.<br>
'''Language:''' English<br>
'''Category:''' Science
'''Category:''' Science
Kufferath, H. (1936, b). ''[[Etude sur les Ferments Symbiotiques du Lambic - II]].'' Le Petit Journal du Brasseur.<br>
'''Language:''' French<br>
'''Category:''' Science
'''Language:''' English<br>
'''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>
'''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 Institute 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 Institute 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
'''Language:''' Dutch<br>
'''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>
'''Language:''' French<br>
'''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>
'''Language:''' English<br>
'''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§ion=40 AVMB.]<br>
'''Language:''' Dutch<br>
'''Category:''' History, Culture, Geography
==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>
'''Language:''' English<br>
'''Category:''' Science
==S==
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>
'''Category:''' Science
'''Language:''' English<br>
'''Category:''' Science
'''Language:''' English<br>
'''Category:''' Science
'''Language:''' English<br>
'''Category:''' Science
'''Category:''' Brewing, Cultural Awareness, History
'''Language:''' English<br>
'''Category:''' Science
'''Language:''' English<br>
'''Category:''' Science
'''Language:''' English<br>
'''Category:''' Science
'''Language:''' English<br>
'''Category:''' Science
Spitaels , F. et al. (20152014). ''[[Microbiota and Metabolites of Aged Bottled Gueuze Beers Converge to the Same CompositionAcetobacter lambici sp. nov., Isolated from Fermenting Lambic Beer.]]'' Food International Journal of Systematic and Evolutionary Microbiology.<br>
'''Language:''' English<br>
'''Category:''' Science
Spitaels , F. et al. (20152014). ''[[The Microbial Diversity of an Industrially Produced Traditional Spontaneously Fermented Lambic Beer Shares Members of a Traditionally Produced One and Reveals a Core Microbiota for Lambic Beer Fermentation.]]'' Food MicrobiologyPLOS ONE.<br>
'''Language:''' English<br>
'''Category:''' Science
'''Language:''' English<br>
'''Category:''' Science
'''Language:''' English<br>
'''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>
'''Category:''' Science
Van den Eeckhout , P. (2010). ''[[Eating and Drinking in Brussels.]]'' ApetiteAppetite.<br>
'''Language:''' English<br>
'''Category:''' History, Culture
'''Category:''' History, Culture
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. (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>
'''Category:''' Science, Fermentation
'''Language:''' French<br>
'''Category:''' Science, Fermentation
Van Roost, A. (1909). ''[[VAN_ROOST_Arthur_1909_Question_réponse_Houblonnage_du_lambic|Question Réponse – Houblonnage du Lambic.]]'' Le Journal du Brasseur. <br>
'''Language:''' French<br>
'''Category:''' Brewing, Fermentation, 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
Van Velsem, Victor. (1895). ''[[Rapport sur la Brasserie.]]'' Exposition Universelles D'Anvers 1894. <br>
'''Language:''' French<br>
'''Category:''' Culture, History
Vanderhaegen, B. (2006). ''[[The Chemistry of Beer Aging – A Critical Review]]'' Food Chemistry.<br>
'''Language:''' English<br>
'''Category:''' Science
Vanderhaegen, B. (2007). ''[[Aging characteristics of different beer types.]]'' Food Chemistry. <br>
'''Language:''' English<br>
'''Category:''' Science
Vansevenant, Annick. (2005). ''[[Le Brasseur à l’Étoile Michelin.]]'' Le Journal du Brasseur. <br>
'''Language:''' French<br>
'''Category:''' Science, Coolship
Vossen, A. (1935). ''[[VOSSEN_1935_Le_lambic|Le Lambic.]]'' Le Petit Journal du Brasseur.<br>
'''Language:''' French<br>
'''Category:''' Brewing, History, Science
Vossen, A. (1937). ''[[Du Lambic.]]'' Le Petit Journal du Brasseur.<br>
==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>
'''Language:''' English<br>
'''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>
'''Language:''' English<br>
'''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>
'''Language:''' English<br>
'''Category:''' Science
Witrick, K.T., et al. (2017). Acid and Volatiles of Commercially-Available Lambic Beers. Beverages, 3, 12. <br>
'''Language:''' English<br>
'''Category:''' Science
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>
'''Language:''' English<br>
'''Category:''' Science
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>
'''Category:''' Science