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==A==
Alfonzo, A. (2013) ''[[Diversity and technological potential of lactic acid bacteria of wheat flours.]]'' Food Microbiology.<br>
'''Language:''' English<br>
'''Category:''' Science
Antoine, X. (1908). ''[[La Brasserie de Lambic.]]'' 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 Bourdichon, F. et al. (2012)'[[Characterization of the volatile profiles of beer using headspace solid-phase microextraction and gas chromatography–mass spectrometry.]]'' International Journal of Food Microbiology.<br>
'''Language:''' English<br>
'''Category:''' Science
'''Language:''' English<br>
'''Category:''' History, Culture, Science
==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==
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
==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>
'''Language:''' English<br>
'''Category:''' Science
==V==
Valentin, D. et al. (2007). ''[[Expertise and memory for beers and beer olfactory compounds.]]'' Food Quality and Preference.<br>
'''Language:''' English<br>
'''Category:''' Science
Van Cauwenberge, P. (1928a). ''[[La Fabrication du Lambic - I.]]'' Le Petit Journal du Brasseur.<br>
'''Language:''' French<br>