Difference between revisions of "Bibliography"
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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> | 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> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' 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> | ||
| − | ''' | + | '''Categories:''' Brewing, History, Science |
==B== | ==B== | ||
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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> | ||
| − | ''' | + | '''Categories:''' 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> | ||
| − | ''' | + | '''Categories:''' History, Culture |
Beerpassion. (2001). ''[[The Unique ‘Lambic’ and ‘Gueuze’ Pubs in Pajottenland.]]'' Beerpassion.<br> | Beerpassion. (2001). ''[[The Unique ‘Lambic’ and ‘Gueuze’ Pubs in Pajottenland.]]'' Beerpassion.<br> | ||
| Line 64: | Line 64: | ||
Buffels, M. (1992). ''[[Voortgezet Onderzoek op Lambikgisting Door Middel van Reinculturen en Isolaten uit Lambik.]]'' Katholieke Industriële Hogeschool Oost-Vlaanderen (KIHO).<br> | Buffels, M. (1992). ''[[Voortgezet Onderzoek op Lambikgisting Door Middel van Reinculturen en Isolaten uit Lambik.]]'' Katholieke Industriële Hogeschool Oost-Vlaanderen (KIHO).<br> | ||
'''Language:''' Dutch<br> | '''Language:''' Dutch<br> | ||
| − | ''' | + | '''Categories:''' Science, Fermentation |
==C== | ==C== | ||
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Codvelle, H. (1907). ''[[CODVELLE_1907_Impresssions_d%27une_vente_de_lambic|Impresssions d'Une Vente de Lambic.]]'' Le Petit Journal du Brasseur.<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> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' 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> | 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> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' 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> | 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> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' 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> | 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> | ||
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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> | ||
| − | ''' | + | '''Categories:''' History, Culture, Science |
De Keersmaecker, J. (1996). ''[[The Mystery of Lambic Beer.]]'' Scientific American.<br> | De Keersmaecker, J. (1996). ''[[The Mystery of Lambic Beer.]]'' Scientific American.<br> | ||
'''Language:''' English<br> | '''Language:''' English<br> | ||
| − | ''' | + | '''Categories:''' 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> | 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> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' 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> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' History, Culture |
De Rouck, G., et al. (2014). ''[[Analytical profiling of Belgian Kriek beers.]]'' EBC Symposium in Beer Mix Beverages.<br> | De Rouck, G., et al. (2014). ''[[Analytical profiling of Belgian Kriek beers.]]'' EBC Symposium in Beer Mix Beverages.<br> | ||
| Line 149: | Line 149: | ||
Delplancq, T. (1996). ''[[Les Brasseurs du Lambic: Données Historiques et Géographiques.]]'' Archives et Bibliothèques de Belgique.<br> | Delplancq, T. (1996). ''[[Les Brasseurs du Lambic: Données Historiques et Géographiques.]]'' Archives et Bibliothèques de Belgique.<br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' 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 175: | Line 175: | ||
Flinz, Th. (1878). [[Le progrès de la brasserie. Traité complet comprenant : le maltage, les meilleures méthodes de brassage, la fermentation et la conservation des bières (Pg 106-108). Office de publicité, Bruxelles]]<br> | Flinz, Th. (1878). [[Le progrès de la brasserie. Traité complet comprenant : le maltage, les meilleures méthodes de brassage, la fermentation et la conservation des bières (Pg 106-108). Office de publicité, Bruxelles]]<br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' Science, Fermentation |
Franssens, M. (1970). ''[[De Geuzelambik: Een Levende Historiche Getuige.]]'' De Brabander, Nos. 7-8, 1970.<br> | Franssens, M. (1970). ''[[De Geuzelambik: Een Levende Historiche Getuige.]]'' De Brabander, Nos. 7-8, 1970.<br> | ||
| Line 198: | Line 198: | ||
Jacquemin, Madeleine (2001). [[Inventaire des archives de la brasserie-malterie de la Fontaine exploitée par la famille Van Haelen-Coche. Archives Générales du Royaume, Bruxelles.]]<br> | Jacquemin, Madeleine (2001). [[Inventaire des archives de la brasserie-malterie de la Fontaine exploitée par la famille Van Haelen-Coche. Archives Générales du Royaume, Bruxelles.]]<br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' Culture, History |
Johnson, G. M. (1895). ''[[Brewing in Belgium and Belgian Beers.]]'' Journal of the Institute of Brewing.<br> | Johnson, G. M. (1895). ''[[Brewing in Belgium and Belgian Beers.]]'' Journal of the Institute of Brewing.<br> | ||
'''Language:''' English<br> | '''Language:''' English<br> | ||
| − | ''' | + | '''Categories:''' 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> | 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> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' Advertising, History |
Jordens, Robert (1907). ''[[Préparation du Krieken-Lambic.]]'' Le Petit Journal du Brasseur.<br> | Jordens, Robert (1907). ''[[Préparation du Krieken-Lambic.]]'' Le Petit Journal du Brasseur.<br> | ||
'''Language:''' French, English <br> | '''Language:''' French, English <br> | ||
| − | ''' | + | '''Categories:''' Brewing, History |
==K== | ==K== | ||
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Lindemans, P. (1945). ''[[Het Bier en het Brouwersambacht.]]'' Eigen Schoon en de Brabander. <br> | Lindemans, P. (1945). ''[[Het Bier en het Brouwersambacht.]]'' Eigen Schoon en de Brabander. <br> | ||
'''Language:''' Dutch <br> | '''Language:''' Dutch <br> | ||
| − | ''' | + | '''Categories:''' History, Science |
Lodahl, M. (1995). ''[[Belgium... A Land Of Endless Riches.]]'' Zymurgy.<br> | Lodahl, M. (1995). ''[[Belgium... A Land Of Endless Riches.]]'' Zymurgy.<br> | ||
'''Language:''' English<br> | '''Language:''' English<br> | ||
| − | ''' | + | '''Categories:''' Geography, History, Cultural Awareness |
Loira, I. et al. (2013). ''[[Effect of Saccharomyces strains on the quality of red wines aged on lees.]]'' Food Chemistry.<br> | Loira, I. et al. (2013). ''[[Effect of Saccharomyces strains on the quality of red wines aged on lees.]]'' Food Chemistry.<br> | ||
| Line 265: | Line 265: | ||
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> | ||
| − | ''' | + | '''Categories:''' Science, Brewing, Cultural Awareness |
Mertens, M. (2007). ''[[Op Bezoek bij Brouwerij Girardin.]]'' De Zytholoog.<br> | Mertens, M. (2007). ''[[Op Bezoek bij Brouwerij Girardin.]]'' De Zytholoog.<br> | ||
'''Language:''' Dutch<br> | '''Language:''' Dutch<br> | ||
| − | ''' | + | '''Categories:''' Culture, History, Girardin |
Mineur, E. (1905). ''[[La Vogue du Lambic.]]'' Le Petit Journal du Brasseur. <br> | Mineur, E. (1905). ''[[La Vogue du Lambic.]]'' Le Petit Journal du Brasseur. <br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' 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> | ||
| − | ''' | + | '''Categories:''' Culture, History |
Mineur, E. (1914). ''[[MINEUR_1905_Le_brassage_à_façon|La Brassage a Façon.]]'' Le Petit Journal du Brasseur. <br> | Mineur, E. (1914). ''[[MINEUR_1905_Le_brassage_à_façon|La Brassage a Façon.]]'' Le Petit Journal du Brasseur. <br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' Brewing, History |
Moreau & Levy, - (1905). ''[[Fermentation des Bières.]]'' Béranger Ch., Paris.<br> | Moreau & Levy, - (1905). ''[[Fermentation des Bières.]]'' Béranger Ch., Paris.<br> | ||
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Mussche, R. (1999). ''[[Spontaneous fermentation: The Production of Belgian Lambic, Gueuze and Fruit Beers.]]'' Brewer's Guardian.<br> | Mussche, R. (1999). ''[[Spontaneous fermentation: The Production of Belgian Lambic, Gueuze and Fruit Beers.]]'' Brewer's Guardian.<br> | ||
'''Language:''' English<br> | '''Language:''' English<br> | ||
| − | ''' | + | '''Categories:''' History, Brewing, Science |
Mussche, R. (1999). ''[[Where the Wild Yeasts Are!]]'' Brewer's Guardian.<br> | Mussche, R. (1999). ''[[Where the Wild Yeasts Are!]]'' Brewer's Guardian.<br> | ||
'''Language:''' English<br> | '''Language:''' English<br> | ||
| − | ''' | + | '''Categories:''' History, Brewing, Science |
==N== | ==N== | ||
Nisser, M. et al. (1990) ''[[Revue d’Histoire Sociale et Industrielle de la Région Bruxelloise.]]'' ASBL La Fonderie.<br> | Nisser, M. et al. (1990) ''[[Revue d’Histoire Sociale et Industrielle de la Région Bruxelloise.]]'' ASBL La Fonderie.<br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' History, Culture |
Noé Arroyo-López, F. (2009). ''[[Effects of temperature, pH and sugar concentration on the growth parameters of Saccharomyces cerevisiae, S. kudriavzevii and their interspecific hybrid.]]'' International Journal of Food Microbiology.<br> | Noé Arroyo-López, F. (2009). ''[[Effects of temperature, pH and sugar concentration on the growth parameters of Saccharomyces cerevisiae, S. kudriavzevii and their interspecific hybrid.]]'' International Journal of Food Microbiology.<br> | ||
| Line 310: | Line 310: | ||
Noonen, G. (1987). ''[[Belgian Lambics.]]'' Beer Styles.<br> | Noonen, G. (1987). ''[[Belgian Lambics.]]'' Beer Styles.<br> | ||
'''Language:''' English<br> | '''Language:''' English<br> | ||
| − | ''' | + | '''Categories:''' History, Culture, Science |
==P== | ==P== | ||
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Provincie Vlaams-Brabant Dienst Erfgoed, 2016. [["Twee Eeuwen Biercultuur In De Zennevallei" (Two Centuries of Beer Culture in the Senne Valley) exhibition guide.]]<br> | 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> | '''Language:''' Dutch<br> | ||
| − | ''' | + | '''Categories:''' Culture, History |
==Q== | ==Q== | ||
Quintens, Patricia. (1996) Bier En Brouwerijen Te Brussels. [http://www.amvb.be/?page=118§ion=40 AVMB.]<br> | Quintens, Patricia. (1996) Bier En Brouwerijen Te Brussels. [http://www.amvb.be/?page=118§ion=40 AVMB.]<br> | ||
'''Language:''' Dutch<br> | '''Language:''' Dutch<br> | ||
| − | ''' | + | '''Categories:''' History, Culture, Geography |
==R== | ==R== | ||
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==S== | ==S== | ||
| + | |||
| + | Saladino, D. (2022). Eating to Extinction: The World's Rarest Foods and Why We Need to Save Them. First American edition. New York, Farrar, Straus and Giroux.<br> | ||
| + | '''Language:''' English<br> | ||
| + | '''Categories:''' Agricultural Ecology, Biodiversity, Food - History, Food Industry and Trade, Social 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 395: | Line 399: | ||
Stockmans, F. (1912). ''[[Duivelsbier|Duivelsbier.]]'' Le Petit Journal du Brasseur.<br> | Stockmans, F. (1912). ''[[Duivelsbier|Duivelsbier.]]'' Le Petit Journal du Brasseur.<br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' Brewing, History |
Symons, T. et al. (2018). "[[Estaminets_and_Cafés_Brussels_Stories|Estaminets and Cafés. Brussels Stories.]]" BruxellesFabriques-Brusselfabriek. | Symons, T. et al. (2018). "[[Estaminets_and_Cafés_Brussels_Stories|Estaminets and Cafés. Brussels Stories.]]" BruxellesFabriques-Brusselfabriek. | ||
<br> | <br> | ||
| − | ''' | + | '''Languages:''' Dutch, English, French<br> |
| − | ''' | + | '''Categories:''' Culture, History |
==T== | ==T== | ||
| Line 425: | Line 429: | ||
'''Category:''' Science | '''Category:''' Science | ||
| − | Van | + | Van Den Eeckhout , P. (2010). ''[[Eating and Drinking in Brussels.]]'' Appetite.<br> |
'''Language:''' English<br> | '''Language:''' English<br> | ||
| − | ''' | + | '''Categories:''' History, Culture |
| − | Van | + | 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> | '''Language:''' French<br> | ||
'''Category:''' Science | '''Category:''' Science | ||
| Line 439: | Line 443: | ||
Van Den Steen, J. (2001). ''[[The Passion Panel: Going for Gueuze.]]'' Beerpassion.<br> | Van Den Steen, J. (2001). ''[[The Passion Panel: Going for Gueuze.]]'' Beerpassion.<br> | ||
'''Language:''' English<br> | '''Language:''' English<br> | ||
| − | ''' | + | '''Categories:''' History, Culture |
Van Haelen, F. (1914). ''[[VAN_HAELEN_1914_La_crise_du_lambic|La Crise du Lambic.]]'' Le Petit Journal du Brasseur.<br> | Van Haelen, F. (1914). ''[[VAN_HAELEN_1914_La_crise_du_lambic|La Crise du Lambic.]]'' Le Petit Journal du Brasseur.<br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' Brewing, Commerce, History |
Van Haelen, F. (1914). ''[[VAN_HAELEN_1914_Les_bières_bruxelloises|Les Bières Bruxelloises.]]'' Le Petit Journal du Brasseur.<br> | Van Haelen, F. (1914). ''[[VAN_HAELEN_1914_Les_bières_bruxelloises|Les Bières Bruxelloises.]]'' Le Petit Journal du Brasseur.<br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' Brewing, Commerce, History |
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 459: | Line 463: | ||
Van Laer, H. (1900). ''[[Recherches sur les Bières à Double Face.]]'' Annales de l’Institut Pasteur.<br> | Van Laer, H. (1900). ''[[Recherches sur les Bières à Double Face.]]'' Annales de l’Institut Pasteur.<br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' Science, Fermentation |
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> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' Science, Fermentation |
Van Laer, H. (1919). ''[[VAN_LAER_1919_La_fermentation_des_lambics|La fermentation des Lambics. (1919)]]'' Le Petite Journal du Brasseur. <br> | 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> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' Science, Fermentation |
Van Laer, H. (1920). ''[[VAN_LAER_1920_La_fermentation_des_lambics|La fermentation des Lambics. (1920)]]'' Le Petite Journal du Brasseur. <br> | 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> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' Science, Fermentation |
Van Laer, H. (1920). ''[[VAN LAER_1920_Les Brettanomyces|Les Brettanomyces.]]'' Le Petite Journal du Brasseur. <br> | Van Laer, H. (1920). ''[[VAN LAER_1920_Les Brettanomyces|Les Brettanomyces.]]'' Le Petite Journal du Brasseur. <br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' Science, Fermentation |
Van Laer, H. (1920). ''[[VAN_LAER_1920_Les_Symbioses_du_lambic|Les Symbioses du Lambic.]]'' Le Petite Journal du Brasseur. <br> | 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> | ||
| − | ''' | + | '''Categories:''' Science, Fermentation |
Van Laer, H. (1928, a). ''[[La fermentation des Lambics.]]'' Le Petit Journal du Brasseur.<br> | Van Laer, H. (1928, a). ''[[La fermentation des Lambics.]]'' Le Petit Journal du Brasseur.<br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' Science, Fermentation |
Van Laer, H. (1928, b). ''[[La fermentation des Lambics - II.]]'' Le Petit Journal du Brasseur.<br> | Van Laer, H. (1928, b). ''[[La fermentation des Lambics - II.]]'' Le Petit Journal du Brasseur.<br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' Science, Fermentation |
Van Laer, M.H. (1935). [[Fermentation spontanées in La chimie des fermentations (pg. 186-196). Masson, Paris.]]<br> | Van Laer, M.H. (1935). [[Fermentation spontanées in La chimie des fermentations (pg. 186-196). Masson, Paris.]]<br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' Science, Fermentation |
Van Nedervelde, L. et al. (1995). ''[[Biochemical Properties of Brettanomyces Yeasts.]]'' Food Spoilage Microorganisms, Woodhead Publishing.<br> | Van Nedervelde, L. et al. (1995). ''[[Biochemical Properties of Brettanomyces Yeasts.]]'' Food Spoilage Microorganisms, Woodhead Publishing.<br> | ||
| Line 499: | Line 503: | ||
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> | 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> | '''Language:''' English<br> | ||
| − | ''' | + | '''Categories:''' Science, Fermentation |
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> | 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> | '''Language:''' English<br> | ||
| − | ''' | + | '''Categories:''' Science, Fermentation |
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> | 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> | '''Language:''' English<br> | ||
| − | ''' | + | '''Categories:''' Science, Fermentation |
Van Oevelen, D. et al. (1979). ''[[Slime Production by Brewery Strains of Pediococcus cerevisiae.]]'' Journal of the American Society of Brewing Chemists.<br> | 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> | '''Language:''' English<br> | ||
| − | ''' | + | '''Categories:''' Science, Fermentation |
Van Roost, A. (1896). [[Causerie sur la fabrication des Bières de Bruxelles - Conférence faite le 1er mars 1896, à l'Association des Brasseurs de la Province d'Anvers.]]<br> | Van Roost, A. (1896). [[Causerie sur la fabrication des Bières de Bruxelles - Conférence faite le 1er mars 1896, à l'Association des Brasseurs de la Province d'Anvers.]]<br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' 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> | 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> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' Brewing, Fermentation, Science |
Van Roy, J.P. (1990). ''[[Projets et Réalités: Le Musée Bruxellois de la Gueuze. Bières et Brasseries.]]'' <br> | Van Roy, J.P. (1990). ''[[Projets et Réalités: Le Musée Bruxellois de la Gueuze. Bières et Brasseries.]]'' <br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' Culture, History, Cantillon |
Van Velsem, Victor. (1895). ''[[Rapport sur la Brasserie.]]'' Exposition Universelles D'Anvers 1894. <br> | Van Velsem, Victor. (1895). ''[[Rapport sur la Brasserie.]]'' Exposition Universelles D'Anvers 1894. <br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' Culture, History |
Vanderhaegen, B. (2006). ''[[The Chemistry of Beer Aging – A Critical Review]]'' Food Chemistry.<br> | Vanderhaegen, B. (2006). ''[[The Chemistry of Beer Aging – A Critical Review]]'' Food Chemistry.<br> | ||
| Line 539: | Line 543: | ||
Vansevenant, Annick. (2005). ''[[Le Brasseur à l’Étoile Michelin.]]'' Le Journal du Brasseur. <br> | Vansevenant, Annick. (2005). ''[[Le Brasseur à l’Étoile Michelin.]]'' Le Journal du Brasseur. <br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' Culture, History, Cantillon |
Verachtert, H. et al. (1995). ''[[Properties of Belgian Acid Beers and Their Microflora.]]'' Cerevisia.<br> | Verachtert, H. et al. (1995). ''[[Properties of Belgian Acid Beers and Their Microflora.]]'' Cerevisia.<br> | ||
| Line 551: | Line 555: | ||
Verachtert, H. et al. (2014). ''[[Belgian Acid Beers: Daily Reminiscences of the Past.]]'' Cerevisia.<br> | Verachtert, H. et al. (2014). ''[[Belgian Acid Beers: Daily Reminiscences of the Past.]]'' Cerevisia.<br> | ||
'''Language:''' English<br> | '''Language:''' English<br> | ||
| − | ''' | + | '''Categories:''' History, Science |
Vermeylen, Joseph (1962). [[Traité de la fabrication du malt et de la bière. Institut Supérieur des Fermentations, Gand.]]<br> | Vermeylen, Joseph (1962). [[Traité de la fabrication du malt et de la bière. Institut Supérieur des Fermentations, Gand.]]<br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' Science, Fermentation |
Viegas, C. (1997). ''[[Effects of low temperatures (9-33°C) and pH (3.3-5.7) in the loss of Saccharomyces cerevsiae viability by combining lethal concentrations of ethanol with octanoic and decanoic acids.]]'' International Journal of Food Microbiology.<br> | Viegas, C. (1997). ''[[Effects of low temperatures (9-33°C) and pH (3.3-5.7) in the loss of Saccharomyces cerevsiae viability by combining lethal concentrations of ethanol with octanoic and decanoic acids.]]'' International Journal of Food Microbiology.<br> | ||
| Line 563: | Line 567: | ||
Vossen, A. (1923). ''[[L'influence du Bac Refroidissoir dans la Fermentation Spontanée.]]'' Le Petit Journal du Brasseur.<br> | Vossen, A. (1923). ''[[L'influence du Bac Refroidissoir dans la Fermentation Spontanée.]]'' Le Petit Journal du Brasseur.<br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' Science, Coolship |
Vossen, A. (1935). ''[[VOSSEN_1935_Le_lambic|Le Lambic.]]'' Le Petit Journal du Brasseur.<br> | Vossen, A. (1935). ''[[VOSSEN_1935_Le_lambic|Le Lambic.]]'' Le Petit Journal du Brasseur.<br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' Brewing, History, Science |
Vossen, A. (1937). ''[[Du Lambic.]]'' Le Petit Journal du Brasseur.<br> | Vossen, A. (1937). ''[[Du Lambic.]]'' Le Petit Journal du Brasseur.<br> | ||
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Vossen, A. (1954). ''[[Champagne – Gueuze.]]'' Fermentatio, No. 1. <br> | Vossen, A. (1954). ''[[Champagne – Gueuze.]]'' Fermentatio, No. 1. <br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' Science, Fermentation |
==W== | ==W== | ||
Latest revision as of 08:27, 1 August 2024
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. For more information on other primary sources, please see our books page.
Author's Last Name
A
Alexandre, H. (2013). Flor Yeasts of Saccharomyces Cerevisiae— Their Ecology, Genetics and Metabolism. International Journal of Food Microbiology.
Language: English
Category: Science
Alfonzo, A. et al. (2013) Diversity and Technological Potential of Lactic Acid Bacteria of Wheat Flours. Food Microbiology.
Language: English
Category: Science
Antoine, M. (1909). Entente Sur le Prix et Conditions de Fabrication des Bières Bruxelloises. Le Petit Journal du Brasseur.
Language: French
Categories: Brewing, Commerce, History
Antoine, X. (1908). La Brasserie de Lambic. Le Petit Journal du Brasseur.
Language: French
Categories: Brewing, History, Science
B
Bamforth, C. (2002). Nutritional aspects of beer—a review Nutrition Research.
Language: English
Category: Science
Beaumont, S. (2000). Long Live Lambic. The Celebrator Beer News.
Language: English
Categories: History, Culture
Beaumont, S. (2002). A Beer Called Lambic. Saveur.
Language: English
Categories: History, Culture
Beerpassion. (2001). The Unique ‘Lambic’ and ‘Gueuze’ Pubs in Pajottenland. Beerpassion.
Language: English
Category: Geography
Belgeonne, W. (1946). L’Evolution de la Fermentation Spontanée. Le Petit Journal du Brasseur.
Language: French
Category: Science
Bleoanca, I. et al. (2013). Relationship between ethanol and oxidative stress in laboratory and brewing yeast strains. Journal of Bioscience and Bioengineering.
Language: English
Category: Science
Bokulich, N. et al. (2012). Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale. PLOS ONE.
Language: English
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.
Language: English
Category: Science
Bourdichon, F. et al. (2013). Food fermentations: Microorganisms with technological beneficial use. International Journal of Food Microbiology.
Language: English
Category: Science
Buffels, M. (1992). Voortgezet Onderzoek op Lambikgisting Door Middel van Reinculturen en Isolaten uit Lambik. Katholieke Industriële Hogeschool Oost-Vlaanderen (KIHO).
Language: Dutch
Categories: Science, Fermentation
C
Codvelle, H. (1907). Impresssions d'Une Vente de Lambic. Le Petit Journal du Brasseur.
Language: French
Categories: Commerce, History
Codvelle, H. (1914). Les Brasseurs Bruxellois et la Réclame. Le Petit Journal du Brasseur.
Language: French
Categories: Advertising, Commerce, History
Codvelle, H. (1914). Ligue des Brasseurs et Marchands de Bières Bruxelloises. Le Petit Journal du Brasseur.
Language: French
Categories: Brewing, Commerce, History
Conterno, L. (2013). Overview of Dekkera Bruxellensis Behaviour in an Ethanol-Rich Environment Using Untargeted and Targeted Metabolomic Approaches. Food Research International.
Language: English
Category: Science
Crauwels, S. (2015). Assessing Genetic and Phenotypic Diversity of Brettanomyces Yeast. Thesis, KU Leuven.
Language: English
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. Applied Microbial and Cell Physiology.
Language: English
Category: Science
Curtin, C. (2013). Impact of Australian Dekkera Bruxellensis Strains Grown Under Oxygen-Limited Conditions on Model Wine Composition and Aroma. Food Microbiology.
Language: English
Category: Science
D
Daenen, L. et al. (2007). Screening and evaluation of the glucoside hydrolase activity in Saccharomyces and Brettanomyces brewing yeasts. Journal of Applied Microbiology.
Language: English
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.
Language: English
Category: Science
De Clerck, J. (1951). Essais sur la composition du trouble colloïdal appelé 'double face' du lambic. Centre Technique et Scientifique de la Brasserie, de la Malterie et des Industries Connexes - 'CBM'
Language: French
Category: Science
De Clerck, J. (1953). Essais sur la composition du trouble colloïdal appelé 'double face' du lambic. Centre Technique et Scientifique de la Brasserie, de la Malterie et des Industries Connexes - 'CBM'
Language: French
Category: Science
De Clippeleer, J. et al. (2009). Comprehensive chemical-analytical profiling and characterisation of Belgian "Kriek" beers. EBC Congress.
Language: English
Category: Science
De Cort, S. et al. (1994). Localization and Characterization of α-Glucosidase Activity in Lactobacillus brevis. Applied and Environmental Microbiology.
Language: English
Category: Science
De Keersmaecker, J. (1996). Les Secrets des Bières Lambic. Pour la Science.
Language: French
Categories: History, Culture, Science
De Keersmaecker, J. (1996). The Mystery of Lambic Beer. Scientific American.
Language: English
Categories: History, Culture, Science
De Keersmaeker-Carlier, B. (1914). La Traction Automobile en Brasserie. Le Petit Journal du Brasseur.
Language: French
Categories: Commerce, History
De Keukeleire, M. (1990). Quand le Lambic Se Fabriquait à Bruxelles. Les Cahiers de la Fonderie.
Language: French
Categories: History, Culture
De Rouck, G., et al. (2014). Analytical profiling of Belgian Kriek beers. EBC Symposium in Beer Mix Beverages.
Language: English
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.
Language: English
Category: Science
Delplancq, T. (1996). Les Brasseurs du Lambic: Données Historiques et Géographiques. Archives et Bibliothèques de Belgique.
Language: French
Categories: History, Culture, Geography
Derdelinckx, G. et al. (1992). Refermentation in Bottles and Kegs: A Rigorous Approach. Brauweit International.
Language: English
Category: Science
Derdelinckx, G. et al. (2006). Mechanisms of Microbiological Stability of Brewery Acid Tolerant Microorganisms. Cerevisia.
Language: English
Category: Science
E
Ebrard, L. (1966). Tonmerken van Brabantse Lambiekbrouwers. Ons Heem, No. 4.
Language: Dutch
Category: History, Culture, Barrel Markings
Erbe, T. et al. (2005) Chromatographic determination of amino acid enantiomers in beers and raw materials used for their manufacture. Food Chemistry.
Language: Dutch
Category: Science
F
Figuier, L. (1873). Les Merveilles de l’Industrie. Librairie Furne.
Language: French
Category: Science
Flinz, Th. (1878). Le progrès de la brasserie. Traité complet comprenant : le maltage, les meilleures méthodes de brassage, la fermentation et la conservation des bières (Pg 106-108). Office de publicité, Bruxelles
Language: French
Categories: Science, Fermentation
Franssens, M. (1970). De Geuzelambik: Een Levende Historiche Getuige. De Brabander, Nos. 7-8, 1970.
Language: Dutch
Category: History
Furukawa, S. et al. (2013). Significance of Microbial Symbiotic Coexistence in Traditional Fermentation. Journal of Bioscience and Bioengineering.
Language: English
Category: Science
G
Goiris, K. et al. (2007). Controlled Mixed Culture Refermentation of Spontaneous Fermented Lambic Beer: A Reliable Process to Facilitate the Production of "Old Gueuze". 71st ASBC Annual Meeting.
Language: English
Category: Science
H
Heselmans, R. (1998). Geuze – Armand Debelder. Den Bierproever.
Language: Dutch
Category: Culture, History, 3 Fonteinen
J
Jacquemin, Madeleine (2001). Inventaire des archives de la brasserie-malterie de la Fontaine exploitée par la famille Van Haelen-Coche. Archives Générales du Royaume, Bruxelles.
Language: French
Categories: Culture, History
Johnson, G. M. (1895). Brewing in Belgium and Belgian Beers. Journal of the Institute of Brewing.
Language: English
Categories: Science, History
Johnson, G. M. (1914). La Réclame pour la Vente de la Bière. Le Petit Journal du Brasseur.
Language: French
Categories: Advertising, History
Jordens, Robert (1907). Préparation du Krieken-Lambic. Le Petit Journal du Brasseur.
Language: French, English
Categories: Brewing, History
K
King, B. (1999). Changes in Bitterness as Beer Ages Naturally. Food Quality and Preference.
Language: English
Category: Science
Kufferath, H. (1936, a). Etude sur les Ferments Symbiotiques du Lambic. Le Petit Journal du Brasseur.
Language: French
Category: Science
Kufferath, H. (1936, b). Etude sur les Ferments Symbiotiques du Lambic - II. Le Petit Journal du Brasseur.
Language: French
Category: Science
L
Laforgue, R. et al. (2012). Hydroxycinnamic acid decarboxylase activity of Brettanomyces bruxellensis involved in volatile phenol production: Relationship with cell viability. Food Microbiology.
Language: English
Category: Science
Lentz, M. and Harris, C. (2015). Analysis of Growth Inhibition and Metabolism of Hydroxycinnamic Acids by Brewing and Spoilage Strains of Brettanomyces Yeast. Foods.
Language: English
Category: Science
Lindemans, P. (1945). Het Bier en het Brouwersambacht. Eigen Schoon en de Brabander.
Language: Dutch
Categories: History, Science
Lodahl, M. (1995). Belgium... A Land Of Endless Riches. Zymurgy.
Language: English
Categories: Geography, History, Cultural Awareness
Loira, I. et al. (2013). Effect of Saccharomyces strains on the quality of red wines aged on lees. Food Chemistry.
Language: English
Category: Science
Loret, S. et al. (2005). Levels of biogenic amines as a measure of the quality of the beer fermentation process: Data from Belgian samples. Food Chemistry.
Language: English
Category: Science
M
Malepeyre, F. (1896). L’Art de Faire Toutes Sortes de Bières. Roret, Paris.
Language: French
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.
Language: English
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.
Language: English
Category: Science
Matucheski, M. (1992). The Legend of the Wild and Dirty Rose. Proceedings of the AHA Conference.
Language: English
Categories: Science, Brewing, Cultural Awareness
Mertens, M. (2007). Op Bezoek bij Brouwerij Girardin. De Zytholoog.
Language: Dutch
Categories: Culture, History, Girardin
Mineur, E. (1905). La Vogue du Lambic. Le Petit Journal du Brasseur.
Language: French
Categories: Culture, History
Mineur, E. (1909). A Propos du Lambic. Le Petit Journal du Brasseur.
Language: French
Categories: Culture, History
Mineur, E. (1914). La Brassage a Façon. Le Petit Journal du Brasseur.
Language: French
Categories: Brewing, History
Moreau & Levy, - (1905). Fermentation des Bières. Béranger Ch., Paris.
Language: French
Category: Science
Motizuki, M. et al. (2008). Effect of low pH on organization of the actin cytoskeleton in Saccharomyces cerevisiae Biochimica et Biophysica Acta.
Language: English
Category: Science
Mussche, R. (1999). Spontaneous fermentation: The Production of Belgian Lambic, Gueuze and Fruit Beers. Brewer's Guardian.
Language: English
Categories: History, Brewing, Science
Mussche, R. (1999). Where the Wild Yeasts Are! Brewer's Guardian.
Language: English
Categories: History, Brewing, Science
N
Nisser, M. et al. (1990) Revue d’Histoire Sociale et Industrielle de la Région Bruxelloise. ASBL La Fonderie.
Language: French
Categories: History, Culture
Noé Arroyo-López, F. (2009). Effects of temperature, pH and sugar concentration on the growth parameters of Saccharomyces cerevisiae, S. kudriavzevii and their interspecific hybrid. International Journal of Food Microbiology.
Language: English
Category: Science
Noonen, G. (1987). Belgian Lambics. Beer Styles.
Language: English
Categories: History, Culture, Science
P
Piškur, J et al. (2012) The genome of wine yeast Dekkera bruxellensis provides a tool to explore its food-related properties. International Journal of Food Microbiology.
Language: English
Category: Science
Polak, J. et al. (2013) A study of the antioxidant properties of beers using electron paramagnetic resonance. Food Chemistry.
Language: English
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.
Language: Dutch
Categories: Culture, History
Q
Quintens, Patricia. (1996) Bier En Brouwerijen Te Brussels. AVMB.
Language: Dutch
Categories: 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.
Language: English
Category: Science
Rudnitskaya, A. et al. (2009). Instrumental measurement of beer taste attributes using an electronic tongue. Analytica Chimica Acta.
Language: English
Category: Science
S
Saladino, D. (2022). Eating to Extinction: The World's Rarest Foods and Why We Need to Save Them. First American edition. New York, Farrar, Straus and Giroux.
Language: English
Categories: Agricultural Ecology, Biodiversity, Food - History, Food Industry and Trade, Social 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.
Language: English
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.
Language: English
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.
Language: English
Category: Science
Shantha Kumara, H. et al. (1993). Localization and Characterization of α-Glucosidase Activity in Brettanomyces lambicus. Applied and Environmental Microbiology.
Language: English
Category: Science
Sharp, M. et al. (1992). Brewing Lambic Beers Traditionally and at Home. Proceedings of the AHA Conference.
Language: English
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.
Language: English
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.
Language: English
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.
Language: English
Category: Science
Spaepen, M. et al. (1982). Esterase Activity in the Genus Brettanomyces. Journal of the Institute of Brewing.
Language: English
Category: Science
Spitaels, F. et al. (2014). Acetobacter lambici sp. nov., Isolated from Fermenting Lambic Beer. International Journal of Systematic and Evolutionary Microbiology.
Language: English
Category: Science
Spitaels, F. et al. (2014). The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer. PLOS ONE.
Language: English
Category: Science
Spitaels, F. et al. (2015). Microbiota and Metabolites of Aged Bottled Gueuze Beers Converge to the Same Composition. Food Microbiology.
Language: English
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.
Language: English
Category: Science
Stockmans, F. (1912). Duivelsbier. Le Petit Journal du Brasseur.
Language: French
Categories: Brewing, History
Symons, T. et al. (2018). "Estaminets and Cafés. Brussels Stories." BruxellesFabriques-Brusselfabriek.
Languages: Dutch, English, French
Categories: 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.
Language: English
Category: Science
V
Valentin, D. et al. (2007). Expertise and memory for beers and beer olfactory compounds. Food Quality and Preference.
Language: English
Category: Science
Van Cauwenberge, P. (1928a). La Fabrication du Lambic - I. Le Petit Journal du Brasseur.
Language: French
Category: Science
Van Cauwenberge, P. (1928b). La Fabrication du Lambic - II. Le Petit Journal du Brasseur.
Language: French
Category: Science
Van Cauwenberge, P. (1928c). La Fabrication du Lambic - III. Le Petit Journal du Brasseur.
Language: French
Category: Science
Van Den Eeckhout , P. (2010). Eating and Drinking in Brussels. Appetite.
Language: English
Categories: 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.
Language: French
Category: Science
Van Den Steen, J. (2001). Lambic: The Oldest of Modern Beers. Beerpassion.
Language: English
Category: History
Van Den Steen, J. (2001). The Passion Panel: Going for Gueuze. Beerpassion.
Language: English
Categories: History, Culture
Van Haelen, F. (1914). La Crise du Lambic. Le Petit Journal du Brasseur.
Language: French
Categories: Brewing, Commerce, History
Van Haelen, F. (1914). Les Bières Bruxelloises. Le Petit Journal du Brasseur.
Language: French
Categories: Brewing, Commerce, History
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.
Langauge: French
Category: Science
Van Laer, H. (1897). Questions – Réponses. Le Petit Journal du Brasseur.
Language: French
Category: Science
Van Laer, H. (1900). Recherches sur les Bières à Double Face. Annales de l’Institut Pasteur.
Language: French
Categories: Science, Fermentation
Van Laer, H. (1909). Questions – Réponses - II . Le Petite Journal du Brasseur.
Language: French
Categories: Science, Fermentation
Van Laer, H. (1919). La fermentation des Lambics. (1919) Le Petite Journal du Brasseur.
Language: French
Categories: Science, Fermentation
Van Laer, H. (1920). La fermentation des Lambics. (1920) Le Petite Journal du Brasseur.
Language: French
Categories: Science, Fermentation
Van Laer, H. (1920). Les Brettanomyces. Le Petite Journal du Brasseur.
Language: French
Categories: Science, Fermentation
Van Laer, H. (1920). Les Symbioses du Lambic. Le Petite Journal du Brasseur.
Language: French
Categories: Science, Fermentation
Van Laer, H. (1928, a). La fermentation des Lambics. Le Petit Journal du Brasseur.
Language: French
Categories: Science, Fermentation
Van Laer, H. (1928, b). La fermentation des Lambics - II. Le Petit Journal du Brasseur.
Language: French
Categories: Science, Fermentation
Van Laer, M.H. (1935). Fermentation spontanées in La chimie des fermentations (pg. 186-196). Masson, Paris.
Language: French
Categories: Science, Fermentation
Van Nedervelde, L. et al. (1995). Biochemical Properties of Brettanomyces Yeasts. Food Spoilage Microorganisms, Woodhead Publishing.
Language: English
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.
Language: English
Categories: Science, Fermentation
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.
Language: English
Categories: Science, Fermentation
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Category: Science