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==A==
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 Glycoside Hydrolase Activity of a Brettanomyces strain Strain on glycosides Glycosides from sour cherry Sour Cherry (Prunus cerasus L.) used Used in the production Production of special fruit beersSpecial 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 Microbiological Stability of brewery acid tolerant microorganismsBrewery Acid Tolerant Microorganisms. '' Cerevisia.<br>
'''Language:''' English<br>
'''Category:''' Science
Derdelinckx, G. et al. (1992). ''Refermentation in bottles Bottles and kegsKegs: a rigorous approachA 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 Microbial Symbiotic Coexistence in traditional fermentationTraditional 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 : The Production of Belgian lambicLambic, gueuze Gueuze and fruit beers 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 Spontaneously Fermented Belgian Beers and Evalution of their 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 Metabolites of aged bottled gueuze beers converge Aged Bottled Gueuze Beers Converge to the same compositionSame Composition. '' Food Microbiology.<br>
'''Language:''' English<br>
'''Category:''' Science
Spitaels , F. et al. (2015). ''The microbial diversity Microbial Diversity of an industrially produced lambic beer shares members Industrially Produced Lambic Beer Shares Members of a traditionally produced one Traditionally Produced One and reveals Reveals a core microbiota Core Microbiota for lambic beer fermentationLambic 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 : The Oldest of modern beersModern 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 Acid 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