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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.
[[File:LambicInfoDragon.png|right|250px]]
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|books]] page.


==Author's Last Name==
==Author's Last Name==


<div align=center><span class=toc>[[#A|A]] | [[#B|B]] | [[#C|C]] | [[#D|D]] | [[#E|E]] | [[#F|F]] | [[#G|G]] | [[#H|H]] | [[#I|I]] | [[#J|J]] | [[#K|K]] | [[#L|L]] | [[#M|M]] | [[#N|N]] | [[#O|O]] | [[#P|P]] | [[#Q|Q]] | [[#R|R]] | [[#S|S]] | [[#T|T]] | [[#U|U]] | [[#V|V]] | [[#W|W]] | [[#X|X]] | [[#Y|Y]] | [[#Z|Z]]</span></div><noinclude>[[Category: Navigation aids]]
<div align=center><span class=toc>[[#A|A]] | [[#B|B]] | [[#C|C]] | [[#D|D]] | [[#E|E]] | [[#F|F]] | [[#G|G]] | [[#H|H]] | [[#I|I]] | [[#J|J]] | [[#K|K]] | [[#L|L]] | [[#M|M]] | [[#N|N]] | [[#O|O]] | [[#P|P]] | [[#Q|Q]] | [[#R|R]] | [[#S|S]] | [[#T|T]] | [[#U|U]] | [[#V|V]] | [[#W|W]] | [[#X|X]] | [[#Y|Y]] | [[#Z|Z]]</span></div><noinclude>


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


==B==
==B==
Beaumont , S. (2000). Long Live Lambic. The Celebrator Beer News.<br>
Bamforth, C. (2002). ''[[Nutritional aspects of beer—a review]]'' Nutrition Research.<br>
Language: English<br>
'''Language:''' English<br>
Category: History, Culture
'''Category:''' Science


Beaumont , S. (2002). A Beer Called Lambic. Saveur.<br>
Beaumont, S. (2000). ''[[Long Live Lambic.]]'' The Celebrator Beer News.<br>
Language: English<br>
'''Language:''' English<br>
Category: History, Culture
'''Categories:''' History, Culture


Beerpassion. (2001). The unique ‘Lambic’ and ‘Gueuze’ pubs in Pajottenland. Beerpassion.<br>
Beaumont, S. (2002). ''[[A Beer Called Lambic.]]'' Saveur.<br>
Language: English<br>
'''Language:''' English<br>
Category: Geography
'''Categories:''' History, Culture


Belgeonne, W. (1946). L’Evolution de la Fermentation Spontanée. Le Petit Journal du Brasseur.<br>
Beerpassion. (2001). ''[[The Unique ‘Lambic’ and ‘Gueuze’ Pubs in Pajottenland.]]'' Beerpassion.<br>
Language: French<br>
'''Language:''' English<br>
Category: Science
'''Category:''' Geography


Bokulich , N. et al. (2012). Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale. PLOS ONE.<br>
Belgeonne, W. (1946). ''[[L’Evolution de la Fermentation Spontanée.]]'' Le Petit Journal du Brasseur.<br>
Language: English<br>
'''Language:''' French<br>
Category: Science
'''Category:''' Science


Buffels, M. (1992). Voortgezet Onderzoek op Lambikgisting Door Middel van Reinculturen en Isolaten uit Lambik.Publisher Unknown.<br>
Bleoanca, I. et al. (2013). ''[[Relationship between ethanol and oxidative stress in laboratory and brewing yeast strains.]]'' Journal of Bioscience and Bioengineering.<br>
Language: Dutch<br>
'''Language:''' English<br>
Category: Science, Fermentation
'''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
 
Bourdichon, F. et al. (2013). ''[[Food fermentations: Microorganisms with technological beneficial use.]]'' International Journal of Food Microbiology.<br>
'''Language:''' English<br>
'''Category:''' Science
 
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>
'''Categories:''' Science, Fermentation
 
==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>
'''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>
'''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>
'''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>
'''Language:''' English<br>
'''Category:''' Science
 
Crauwels, S. (2015). Assessing Genetic and Phenotypic Diversity of Brettanomyces Yeast. 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 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>
'''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>
'''Language:''' English<br>
'''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>
Language: English<br>
Category: Science


De Keersmaecker, J. (1996). The Mystery of Lambic Beer. Scientific American.<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: History, Culture, 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>
'''Language:''' English<br>
'''Category:''' Science


De Keersmaecker, J. (1996). Les Secrets des Bières Lambic. Pour la Science.<br>
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']]''<br>
Language: French<br>
'''Language:''' French<br>
Category: History, Culture, Science
'''Category:''' Science


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


Delplancq, T. (1996). Les Brasseurs du Lambic: Données Historiques et Géographiques. Archives et Bibliothèques de Belgique.<br>
De Clippeleer, J. et al. (2009). Comprehensive chemical-analytical profiling and characterisation of Belgian "Kriek" beers. EBC Congress.<br>
Language: French<br>
'''Language:''' English<br>
Category: History, Culture, Geography
'''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


Derdelinckx, G. et al. (1992). Refermentation in bottles and kegs: a rigorous approach. Brauweit International.<br>
De Keersmaecker, J. (1996). ''[[Les Secrets des Bières Lambic.]]'' Pour la Science.<br>
Language: English<br>
'''Language:''' French<br>
Category: Science
'''Categories:''' History, Culture, 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
'''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>
'''Language:''' French<br>
'''Categories:''' Commerce, History
 
De Keukeleire, M. (1990). ''[[Quand le Lambic Se Fabriquait à Bruxelles.]]'' Les Cahiers de la Fonderie.<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>
'''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>
'''Categories:''' History, Culture, Geography
 
Derdelinckx, G. et al. (1992). ''[[Refermentation in Bottles and Kegs: A Rigorous Approach.]]'' Brauweit International.<br>
'''Language:''' English<br>
'''Category:''' Science
 
Derdelinckx, G. et al. (2006). ''[[Mechanisms of Microbiological Stability of Brewery Acid Tolerant Microorganisms.]]'' Cerevisia.<br>
'''Language:''' English<br>
'''Category:''' Science


==E==
==E==
Ebrard, L. (1966). Tonmerken van Brabantse Lambiekbrouwers. Publisher Unknown.<br>
Ebrard, L. (1966). ''[[Tonmerken van Brabantse Lambiekbrouwers]].'' Ons Heem, No. 4.<br>
Language: Dutch<br>
'''Language:''' Dutch<br>
Category: History, Culture, Barrel Markings
'''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.<br>
'''Language:''' Dutch<br>
'''Category:''' Science


==F==
==F==
Figuier, L. (1873). Les Merveilles de l’Industrie. Librairie Furne.<br>  
Figuier, L. (1873). ''[[Les Merveilles de l’Industrie.]]'' Librairie Furne.<br>  
Language: French<br>
'''Language:''' French<br>
Category: Science
'''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]]<br>
'''Language:''' French<br>
'''Categories:''' Science, Fermentation


Furukawa, S. et al. (2013). Significance of microbial symbiotic coexistence in traditional fermentation. Journal of Bioscience and Bioengineering.<br>
Franssens, M. (1970). ''[[De Geuzelambik: Een Levende Historiche Getuige.]]'' De Brabander, Nos. 7-8, 1970.<br>
Language: English<br>
'''Language:''' Dutch<br>
Category: Science
'''Category:''' History
 
Furukawa, S. et al. (2013). ''[[Significance of Microbial Symbiotic Coexistence in Traditional Fermentation.]]'' Journal of Bioscience and Bioengineering.<br>
'''Language:''' English<br>
'''Category:''' Science


==G==
==G==
Guinard, J.-X. (1990). Lambic. Brewer's Publications.<br>
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.<br>
Language: English<br>
'''Language:''' English<br>
Category: Geography, History, Science, Brewing, Culture
'''Category:''' Science


==H==
==H==
Heselmans, R. (1998). Geuze – Armand Debelder. Den Bierproever.<br>
Heselmans, R. (1998). ''[[Geuze – Armand Debelder.]]'' Den Bierproever.<br>
Language: Dutch<br>
'''Language:''' Dutch<br>
Category: Culture, History, 3 Fonteinen  
'''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.]]<br>
'''Language:''' French<br>
'''Categories:''' Culture, History
 
Johnson, G. M. (1895). ''[[Brewing in Belgium and Belgian Beers.]]'' Journal of the Institute of Brewing.<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>
'''Language:''' French<br>
'''Categories:''' Advertising, History
 
Jordens, Robert (1907). ''[[Préparation du Krieken-Lambic.]]'' Le Petit Journal du Brasseur.<br>
'''Language:''' French, English <br>
'''Categories:''' Brewing, History


==K==
==K==
Kufferath, H. (1936a). Etude sur les Ferments Symbiotiques du Lambic. Le Petit Journal du Brasseur.<br>
King, B. (1999). ''[[Changes in Bitterness as Beer Ages Naturally]].'' Food Quality and Preference.<br>
Language: French<br>
'''Language:''' English<br>
Category: Science
'''Category:''' Science


Kufferath, H. (1936b). Etude sur les Ferments Symbiotiques du Lambic. Le Petit Journal du Brasseur.<br>
Kufferath, H. (1936, a). ''[[Etude sur les Ferments Symbiotiques du Lambic.]]'' Le Petit Journal du Brasseur.<br>
Language: French<br>
'''Language:''' French<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


==L==
==L==
Lodahl, M. (1995). Belgium... A Land Of Endless Riches. Zymurgy.<br>
Laforgue, R. et al. (2012). ''[[Hydroxycinnamic acid decarboxylase activity of Brettanomyces bruxellensis involved in volatile phenol production: Relationship with cell viability.]]'' Food Microbiology.<br>
Language: English<br>
'''Language:''' English<br>
Category: Geography, History, Cultural Awareness
'''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.<br>
'''Language:''' English<br>
'''Category:''' Science
 
Lindemans, P. (1945). ''[[Het Bier en het Brouwersambacht.]]'' Eigen Schoon en de Brabander. <br>
'''Language:''' Dutch <br>
'''Categories:''' History, Science
 
Lodahl, M. (1995). ''[[Belgium... A Land Of Endless Riches.]]'' Zymurgy.<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>
'''Language:''' English<br>
'''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.<br>
'''Language:''' English<br>
'''Category:''' Science


==M==
==M==
Malepeyre, F. (1896). L’Art de Faire Toutes Sortes de Bières. Publisher Unknown.<br>
Malepeyre, F. (1896). ''[[L’Art de Faire Toutes Sortes de Bières.]]'' Roret, Paris.<br>
Language : French<br>
'''Language:''' French<br>
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 Instutute 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 Institute 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 Instutute 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 Institute 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
'''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>
Category: Culture, History, Girardin
'''Categories:''' Culture, History, Girardin


Mineur, E. (1909).  A Propos 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>
Category: Culture, History
'''Categories:''' Culture, History


Moreaulevy, - (1905). Fermentation des Bières. Publisher Unknown.<br>
Mineur, E. (1909). ''[[A Propos du Lambic.]]'' Le Petit Journal du Brasseur. <br>
Language : French<br>
'''Language:''' French<br>
Category : Science
'''Categories:''' Culture, History


Mussche, R. (1999). Spontaneous fermentation - the production of Belgian lambic, gueuze and fruit beers . Brewer's Gaurdian.<br>
Mineur, E. (1914). ''[[MINEUR_1905_Le_brassage_à_façon|La Brassage a Façon.]]'' Le Petit Journal du Brasseur. <br>
Language: English<br>
'''Language:''' French<br>
Category: History, Brewing, Science
'''Categories:''' Brewing, History


Mussche, R. (1999). Where the Wild Yeasts Are! Brewer's Gaurdian.<br>
Moreau & Levy, - (1905). ''[[Fermentation des Bières.]]'' Béranger Ch., Paris.<br>
Language: English<br>
'''Language:''' French<br>
Category: History, Brewing, Science
'''Category:''' Science
 
Motizuki, M. et al. (2008). ''[[Effect of low pH on organization of the actin cytoskeleton in Saccharomyces cerevisiae]]'' Biochimica et Biophysica Acta.<br>
'''Language:''' English<br>
'''Category:''' Science
 
Mussche, R. (1999). ''[[Spontaneous fermentation: The Production of Belgian Lambic, Gueuze and Fruit Beers.]]'' Brewer's Guardian.<br>
'''Language:''' English<br>
'''Categories:''' History, Brewing, Science
 
Mussche, R. (1999). ''[[Where the Wild Yeasts Are!]]'' Brewer's Guardian.<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
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>
Category: History, Culture<br>
'''Categories:''' History, Culture


Noonen, G. (1987). Belgian Lambics. Beer Styles.<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>
Language: English<br>
'''Language:''' English<br>
Category: History, Culture, Science
'''Category:''' Science
 
Noonen, G. (1987). ''[[Belgian Lambics.]]'' Beer Styles.<br>
'''Language:''' English<br>
'''Categories:''' History, Culture, Science
 
==P==
 
Pattyn, Joris. (2004) “[[A Letter from Belgium; Let us Now Praise Forgotten Names.]]” Ratebeer.com, June 26, 2004.<br>
'''Language:''' English<br>
'''Categories:''' Culture, History
 
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.<br>
'''Language:''' English<br>
'''Category:''' Science
 
Polak, J. et al. (2013) ''[[A study of the antioxidant properties of beers using electron paramagnetic resonance.]]'' Food Chemistry.<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>
'''Categories:''' Culture, History
 
==Q==
Quintens, Patricia. (1996) Bier En Brouwerijen Te Brussels. [http://www.amvb.be/?page=118&section=40 AVMB.]<br>
'''Language:''' Dutch<br>
'''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.<br>
'''Language:''' English<br>
'''Category:''' Science
 
Rudnitskaya, A. et al. (2009). ''[[Instrumental measurement of beer taste attributes using an electronic tongue.]]'' Analytica Chimica Acta.<br>
'''Language:''' English<br>
'''Category:''' Science


==S==
==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 Belgian Beers and Evalution of their Analytical Determination. Brauwissenschaft.<br>
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>
'''Language:''' English<br>
Category: Science
'''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>
'''Language:''' English<br>
'''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>
'''Language:''' English<br>
'''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>
'''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
 
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
 
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. (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


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>
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


Sharp, M. et al. (1992). Brewing Lambic Beers Traditionally and at Home . Proceedings of the AHA Conference.<br>
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: Brewing, Cultural Awareness, History
'''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>
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


Shantha Kumara, H. et al. (1993). Localization and Characterization of α-Glucosidase Activity in Brettanomyces lambicus. Applied and Environmental Microbiology.<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. (1982). Esterase Activity in the Genus Brettanomyces. Journal of the Institute of Brewing.<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. (2014). Acetobacter lambici sp. nov., Isolated from Fermenting Lambic Beer . International Journal of Systematic and Evolutionary Microbiology.<br>
Stockmans, F. (1912). ''[[Duivelsbier|Duivelsbier.]]'' Le Petit Journal du Brasseur.<br>
Language: English<br>
'''Language:''' French<br>
Category: Science
'''Categories:''' Brewing, History


Spitaels , F. et al. (2015). Microbiota and metabolites of aged bottled gueuze beers converge to the same composition. Food Microbiology.<br>
Symons, T. et al. (2018). "[[Estaminets_and_Cafés_Brussels_Stories|Estaminets and Cafés. Brussels Stories.]]" BruxellesFabriques-Brusselfabriek.
Language: English<br>
<br>
Category: Science
'''Languages:''' Dutch, English, French<br>
'''Categories:''' Culture, History


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>
==T==
Language: English<br>
 
Category: Science
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==
==V==
Van Cauwenberge, P. (1928a). La Fabrication du Lambic. Le Petit Journal du Brasseur.<br>
Valentin, D. et al. (2007). ''[[Expertise and memory for beers and beer olfactory compounds.]]'' Food Quality and Preference.<br>
Language: French<br>
'''Language:''' English<br>
Category: Science
'''Category:''' Science
 
Van Cauwenberge, P. (1928a). ''[[La Fabrication du Lambic - I.]]'' Le Petit Journal du Brasseur.<br>
'''Language:''' French<br>
'''Category:''' Science
 
Van Cauwenberge, P. (1928b). ''[[La Fabrication du Lambic - II.]]'' Le Petit Journal du Brasseur.<br>
'''Language:''' French<br>
'''Category:''' Science
 
Van Cauwenberge, P. (1928c). ''[[La Fabrication du Lambic - III.]]'' Le Petit Journal du Brasseur.<br>
'''Language:''' French<br>
'''Category:''' Science
 
Van Den Eeckhout , P. (2010). ''[[Eating and Drinking in Brussels.]]'' Appetite.<br>
'''Language:''' English<br>
'''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.<br>
'''Language:''' French<br>
'''Category:''' Science
 
Van Den Steen, J. (2001). ''[[Lambic: The Oldest of Modern Beers.]]'' Beerpassion.<br>
'''Language:''' English<br>
'''Category:''' History
 
Van Den Steen, J. (2001). ''[[The Passion Panel: Going for Gueuze.]]'' Beerpassion.<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>
'''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>
'''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>
'''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>
'''Categories:''' Science, Fermentation
 
Van Laer, H. (1909). ''[[Questions – Réponses - II .]]'' Le Petite Journal du Brasseur. <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>
'''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>
'''Language:''' French<br>
'''Categories:''' Science, Fermentation
 
Van Laer, H. (1920). ''[[VAN LAER_1920_Les Brettanomyces|Les Brettanomyces.]]'' Le Petite Journal du Brasseur. <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>
'''Language:''' French<br>
'''Categories:''' Science, Fermentation
 
Van Laer, H. (1928, a). ''[[La fermentation des Lambics.]]'' Le Petit Journal du Brasseur.<br>
'''Language:''' French<br>
'''Categories:''' Science, Fermentation
 
Van Laer, H. (1928, b). ''[[La fermentation des Lambics - II.]]'' Le Petit Journal du Brasseur.<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>
'''Language:''' French<br>
'''Categories:''' Science, Fermentation
 
Van Nedervelde, L. et al. (1995). ''[[Biochemical Properties of Brettanomyces Yeasts.]]'' 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>
'''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>
'''Language:''' English<br>
'''Categories:''' Science, Fermentation


Van Cauwenberge, P. (1928b). La Fabrication du Lambic. Le Petit Journal du Brasseur.<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: French<br>
'''Language:''' English<br>
Category: Science
'''Categories:''' Science, Fermentation


Van Cauwenberge, P. (1928c). La Fabrication du Lambic. Le Petit Journal du Brasseur.<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: French<br>
'''Language:''' English<br>
Category: Science
'''Categories:''' Science, Fermentation


Van den Eeckhout , P. (2010). Eating and Drinking in Brussels. Apetite.<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: English<br>
'''Language:''' French<br>
Category: History, Culture
'''Categories:''' Science, Fermentation


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>
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>
Category : Science  
'''Categories:''' Brewing, Fermentation, Science


Van Den Steen, J. (2001). Lambic, the oldest of modern beers. Beerpassion.<br>
Van Roy, J.P. (1990). ''[[Projets et  Réalités: Le Musée Bruxellois de la Gueuze. Bières et Brasseries.]]'' <br>
Language: English<br>
'''Language:''' French<br>
Category: History
'''Categories:''' Culture, History, Cantillon


Van Den Steen, J. (2001). The Passion Panel: Going for Gueuze. Beerpassion.<br>
Van Velsem, Victor. (1895). ''[[Rapport sur la Brasserie.]]'' Exposition Universelles D'Anvers 1894. <br>
Language: English<br>
'''Language:''' French<br>
Category: History, Culture
'''Categories:''' Culture, History


Van Laer, H. (1889). Note sur les Fermentations Visqueuses. Publisher Unknown.<br>
Vanderhaegen, B. (2006). ''[[The Chemistry of Beer Aging – A Critical Review]]'' Food Chemistry.<br>
Langauge: French<br>
'''Language:''' English<br>
Category: Science
'''Category:''' Science


Van Laer, H. (1897). Questions – Réponses. 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: Science  
'''Category:''' Science


Van Laer, H. (1900). Recherches sur les Bières à Double Face. Annales de l’Institut Pasteur.<br>
Vansevenant, Annick. (2005). ''[[Le Brasseur à l’Étoile Michelin.]]'' Le Journal du Brasseur. <br>
Language: French<br>
'''Language:''' French<br>
Category: Science 
'''Categories:''' Culture, History, Cantillon


Van Laer, H. (1909). Questions – Réponses. Le Petite Journal du Brasseur. <br>
Verachtert, H. et al. (1995). ''[[Properties of Belgian Acid Beers and Their Microflora.]]'' Cerevisia.<br>
Language: French<br>
'''Language:''' English<br>
Category: Science  
'''Category:''' Science


Van Laer, H. (1928a). La fermentation des Lambics. Le Petit Journal du Brasseur.<br>
Verachtert, H. et al. (2004). Recent Developments in Lambic and Geuze brewing. Craft Brewers Conference.<br>
Language: French<br>
'''Language:''' English<br>
Category: Science
'''Category:''' Science


Van Laer, H. (1928b). La fermentation des Lambics. Le Petit Journal du Brasseur.<br>
Verachtert, H. et al. (2014). ''[[Belgian Acid Beers: Daily Reminiscences of the Past.]]'' Cerevisia.<br>
Language: French<br>
'''Language:''' English<br>
Category: Science
'''Categories:''' History, Science


Van Nedervelde, L. et al. (1995). Biochemical Properties of Brettanomyces Yeasts. In Food Spoilage Microorganisms, Woodhead Publishing.<br>
Vermeylen, Joseph (1962). [[Traité de la fabrication du malt et de la bière. Institut Supérieur des Fermentations, Gand.]]<br>
Language: English<br>
'''Language:''' French<br>
Category: Science
'''Categories:''' Science, Fermentation


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>
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>
Language: English<br>
'''Language:''' English<br>
Category: Science
'''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>
Vossen, A. (1923). ''[[L'influence du Bac Refroidissoir dans la Fermentation Spontanée.]]'' Le Petit Journal du Brasseur.<br>
Language: English<br>
'''Language:''' French<br>
Category: Science
'''Categories:''' Science, Coolship


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>
Vossen, A. (1935). ''[[VOSSEN_1935_Le_lambic|Le Lambic.]]'' Le Petit Journal du Brasseur.<br>
Language: English<br>
'''Language:''' French<br>
Category: Science
'''Categories:''' Brewing, History, Science


Van Oevelen, D. et al. (1979). Slime Production by Brewery Strains of Pediococcus cerevisiae. Journal of the American Society of Brewing Chemists.<br>
Vossen, A. (1937). ''[[Du Lambic.]]'' Le Petit Journal du Brasseur.<br>
Language: English<br>
'''Language:''' French<br>
Category: Science
'''Category:''' Science


Van Roy, J.P. (1990). Projets et Réalités: Le Musée Bruxellois de la Gueuze. Bières et Brasseries. <br>
Vossen, A. (1954).  ''[[Champagne – Gueuze.]]'' Fermentatio, No. 1. <br>
Language: French<br>
'''Language:''' French<br>
Category: Culture, History, Cantillon
'''Categories:''' Science, Fermentation


Vansevenant, Annick. (2005). Le Brasseur à l’Étoile Michelin. Le Journal du Brasseur. <br>
==W==
Language: French<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>
Category: Culture, History, Cantillon
'''Language:''' English<br>
'''Category:''' Science


Verachtert, H. et al. (1995). Properties of Belgian Acid Beers and Their Microflora. Cerevisia.<br>
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>
'''Language:''' English<br>
Category: Science
'''Category:''' Science


Verachtert, H. et al. (2014). Belgian Acid Beers: Daily Reminiscences of the Past. Cerevisia.<br>
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>
'''Language:''' English<br>
Category: History, Science
'''Category:''' Science


Vossen, A. (1923). L'influence du Bac Refroidissoir dans la Fermentation Spontanée. Le Petit Journal du Brasseur.<br>
Witrick, K.T., et al. (2017). Acid and Volatiles of Commercially-Available Lambic Beers. Beverages, 3, 12. <br>
Language: French<br>
'''Language:''' English<br>
Category: Science
'''Category:''' Science


Vossen, A. (1937). Du Lambic. Le Petit Journal du Brasseur<br>
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: French<br>
'''Language:''' English<br>
Category: Science
'''Category:''' Science


Vossen, A. (1954). Champagne – Gueuze. Fermentatio, No. 1. <br>
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: French<br>
'''Language:''' English<br>
Category: Science, Fermentation
'''Category:''' Science
Retrieved from "http://lambic.info/Bibliography"