Difference between revisions of "Bibliography"
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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. For more information on primary sources, please see our [[Books|books]] page. | + | [[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> | + | <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== | ||
+ | |||
+ | 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> | ||
+ | '''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> | 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== | ||
− | + | Bamforth, C. (2002). ''[[Nutritional aspects of beer—a review]]'' Nutrition Research.<br> | |
'''Language:''' English<br> | '''Language:''' English<br> | ||
− | '''Category:''' | + | '''Category:''' Science |
− | Beaumont , S. ( | + | 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> | ||
+ | '''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 28: | Line 46: | ||
'''Category:''' Science | '''Category:''' Science | ||
− | Bokulich , N. et al. (2012). '[[ | + | Bleoanca, I. et al. (2013). ''[[Relationship between ethanol and oxidative stress in laboratory and brewing yeast strains.]]'' Journal of Bioscience and Bioengineering.<br> |
+ | '''Language:''' English<br> | ||
+ | '''Category:''' Science | ||
+ | |||
+ | Bokulich, N. et al. (2012). ''[[Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale.]]'' PLOS ONE.<br> | ||
+ | '''Language:''' English<br> | ||
+ | '''Category:''' Science | ||
+ | |||
+ | Bourdichon, F. et al. (2012) ''[[Characterization of the volatile profiles of beer using headspace solid-phase microextraction and gas chromatography–mass spectrometry.]]'' International Journal of Food Microbiology.<br> | ||
+ | '''Language:''' English<br> | ||
+ | '''Category:''' Science | ||
+ | |||
+ | Bourdichon, F. et al. (2013). ''[[Food fermentations: Microorganisms with technological beneficial use.]]'' International Journal of Food Microbiology.<br> | ||
'''Language:''' English<br> | '''Language:''' English<br> | ||
'''Category:''' Science | '''Category:''' Science | ||
− | Buffels, M. (1992). ''[[Voortgezet Onderzoek op Lambikgisting Door Middel van Reinculturen en Isolaten uit Lambik.]]'' | + | 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> | ||
− | '''Category:''' Science, | + | '''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. (2007). ''[[Screening and evaluation of the glucoside hydrolase activity in Saccharomyces and Brettanomyces brewing yeasts.]]'' Journal of Applied Microbiology.<br> | ||
+ | '''Language:''' English<br> | ||
+ | '''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> | 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> | '''Language:''' English<br> | ||
'''Category:''' Science | '''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']]''<br> | ||
+ | '''Language:''' French<br> | ||
+ | '''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']]''<br> | ||
+ | '''Language:''' French<br> | ||
+ | '''Category:''' Science | ||
+ | |||
+ | De Clippeleer, J. et al. (2009). Comprehensive chemical-analytical profiling and characterisation of Belgian "Kriek" beers. EBC Congress.<br> | ||
+ | '''Language:''' English<br> | ||
+ | '''Category:''' Science | ||
+ | |||
+ | De Cort, S. et al. (1994). ''[[Localization and Characterization of α-Glucosidase Activity in Lactobacillus brevis.]]'' Applied and Environmental Microbiology.<br> | ||
+ | '''Language:''' English<br> | ||
+ | '''Category:''' Science | ||
+ | |||
+ | De Keersmaecker, J. (1996). ''[[Les Secrets des Bières Lambic.]]'' Pour la Science.<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 | + | 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> | |
− | '''Language:''' | + | '''Language:''' English<br> |
− | '''Category:''' | + | '''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> | '''Language:''' English<br> | ||
'''Category:''' Science | '''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> | Derdelinckx, G. et al. (1992). ''[[Refermentation in Bottles and Kegs: A Rigorous Approach.]]'' Brauweit International.<br> | ||
Line 65: | Line 155: | ||
'''Category:''' Science | '''Category:''' Science | ||
− | + | Derdelinckx, G. et al. (2006). ''[[Mechanisms of Microbiological Stability of Brewery Acid Tolerant Microorganisms.]]'' Cerevisia.<br> | |
'''Language:''' English<br> | '''Language:''' English<br> | ||
'''Category:''' Science | '''Category:''' Science | ||
==E== | ==E== | ||
− | Ebrard, L. (1966). ''[[Tonmerken van Brabantse Lambiekbrouwers | + | 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== | ||
Line 78: | Line 172: | ||
'''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 | ||
+ | |||
+ | Franssens, M. (1970). ''[[De Geuzelambik: Een Levende Historiche Getuige.]]'' De Brabander, Nos. 7-8, 1970.<br> | ||
+ | '''Language:''' Dutch<br> | ||
+ | '''Category:''' History | ||
Furukawa, S. et al. (2013). ''[[Significance of Microbial Symbiotic Coexistence in Traditional Fermentation.]]'' Journal of Bioscience and Bioengineering.<br> | Furukawa, S. et al. (2013). ''[[Significance of Microbial Symbiotic Coexistence in Traditional Fermentation.]]'' Journal of Bioscience and Bioengineering.<br> | ||
Line 84: | Line 186: | ||
==G== | ==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.<br> | |
'''Language:''' English<br> | '''Language:''' English<br> | ||
− | '''Category:''' | + | '''Category:''' Science |
==H== | ==H== | ||
Line 92: | Line 194: | ||
'''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. ( | + | King, B. (1999). ''[[Changes in Bitterness as Beer Ages Naturally]].'' Food Quality and Preference.<br> |
+ | '''Language:''' English<br> | ||
+ | '''Category:''' Science | ||
+ | |||
+ | 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. ( | + | Kufferath, H. (1936, b). ''[[Etude sur les Ferments Symbiotiques du Lambic - II]].'' Le Petit Journal du Brasseur.<br> |
− | Language: French<br> | + | '''Language:''' French<br> |
− | Category: Science | + | '''Category:''' Science |
==L== | ==L== | ||
+ | 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> | ||
+ | '''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> | 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> | ||
+ | '''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.]]'' | + | 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 | + | 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 | + | 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> | ||
− | ''' | + | '''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> | ||
+ | '''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> | ||
+ | '''Language:''' French<br> | ||
+ | '''Categories:''' Brewing, History | ||
− | + | Moreau & Levy, - (1905). ''[[Fermentation des Bières.]]'' Béranger Ch., Paris.<br> | |
'''Language:''' French<br> | '''Language:''' French<br> | ||
'''Category:''' 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> | '''Language:''' English<br> | ||
− | '''Category:''' | + | '''Category:''' Science |
− | Mussche, R. (1999). ''[[ | + | 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> | ||
+ | '''Language:''' English<br> | ||
+ | '''Categories:''' History, Brewing, Science | ||
==N== | ==N== | ||
− | Nisser, M. et al. (1990) ''[[Revue d’Histoire Sociale et Industrielle de la Région Bruxelloise.]]'' | + | 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> | ||
+ | '''Language:''' English<br> | ||
+ | '''Category:''' Science | ||
Noonen, G. (1987). ''[[Belgian Lambics.]]'' Beer Styles.<br> | Noonen, G. (1987). ''[[Belgian Lambics.]]'' Beer Styles.<br> | ||
'''Language:''' English<br> | '''Language:''' English<br> | ||
− | '''Category:'' History, Culture, Science | + | '''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.<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§ion=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== | ||
− | + | ||
+ | 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> | ||
+ | '''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> | '''Language:''' English<br> | ||
'''Category:''' Science | '''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> | '''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> | |
'''Language:''' English<br> | '''Language:''' English<br> | ||
'''Category:''' Science | '''Category:''' Science | ||
Line 170: | Line 365: | ||
'''Category:''' Brewing, Cultural Awareness, History | '''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> | '''Language:''' English<br> | ||
'''Category:''' Science | '''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> | |
'''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> | + | 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:''' Science | '''Category:''' Science | ||
− | Spitaels , F. et al. (2014). ''[[ | + | 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 | ||
− | Spitaels , F. et al. (2014). ''[[ | + | 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 | ||
− | Spitaels , F. et al. (2015). ''[[Microbiota and Metabolites of Aged Bottled Gueuze Beers Converge to the Same Composition.]]'' Food Microbiology.<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. (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> | + | Spitaels, F. et al. (2015). ''[[The Microbial Diversity of an Industrially Produced Lambic Beer Shares Members of a Traditionally Produced One and Reveals a Core Microbiota for Lambic Beer Fermentation.]]'' Food Microbiology.<br> |
+ | '''Language:''' English<br> | ||
+ | '''Category:''' Science | ||
+ | |||
+ | Stockmans, F. (1912). ''[[Duivelsbier|Duivelsbier.]]'' Le Petit Journal du Brasseur.<br> | ||
+ | '''Language:''' French<br> | ||
+ | '''Categories:''' Brewing, History | ||
+ | |||
+ | Symons, T. et al. (2018). "[[Estaminets_and_Cafés_Brussels_Stories|Estaminets and Cafés. Brussels Stories.]]" BruxellesFabriques-Brusselfabriek. | ||
+ | <br> | ||
+ | '''Languages:''' Dutch, English, French<br> | ||
+ | '''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.<br> | ||
'''Language:''' English<br> | '''Language:''' English<br> | ||
'''Category:''' Science | '''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:''' English<br> | ||
+ | '''Category:''' Science | ||
+ | |||
+ | Van Cauwenberge, P. (1928a). ''[[La Fabrication du Lambic - I.]]'' Le Petit Journal du Brasseur.<br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
'''Category:''' Science | '''Category:''' Science | ||
− | Van Cauwenberge, P. (1928b). ''[[La Fabrication du Lambic.]]'' Le Petit Journal du Brasseur.<br> | + | Van Cauwenberge, P. (1928b). ''[[La Fabrication du Lambic - II.]]'' Le Petit Journal du Brasseur.<br> |
'''Language:''' French<br> | '''Language:''' French<br> | ||
'''Category:''' Science | '''Category:''' Science | ||
− | + | ||
− | Van Cauwenberge, P. (1928c). ''[[La Fabrication du Lambic.'' Le Petit Journal du Brasseur.<br> | + | Van Cauwenberge, P. (1928c). ''[[La Fabrication du Lambic - III.]]'' Le Petit Journal du Brasseur.<br> |
'''Language:''' French<br> | '''Language:''' French<br> | ||
'''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 225: | 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 Laer, H. (1889). ''[[Note sur les Fermentations Visqueuses.]]'' | + | 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> | '''Langauge:''' French<br> | ||
'''Category:''' Science | '''Category:''' Science | ||
Line 237: | 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.]]'' 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> | ||
+ | '''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. ( | + | 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, H. ( | + | 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 257: | 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> | ||
+ | '''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> | ||
+ | '''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> | ||
+ | '''Language:''' French<br> | ||
+ | '''Categories:''' Culture, History | ||
+ | |||
+ | Vanderhaegen, B. (2006). ''[[The Chemistry of Beer Aging – A Critical Review]]'' Food Chemistry.<br> | ||
+ | '''Language:''' English<br> | ||
+ | '''Category:''' Science | ||
+ | |||
+ | Vanderhaegen, B. (2007). ''[[Aging characteristics of different beer types.]]'' Food Chemistry. <br> | ||
+ | '''Language:''' English<br> | ||
+ | '''Category:''' Science | ||
Vansevenant, Annick. (2005). ''[[Le Brasseur à l’Étoile Michelin.]]'' Le Journal du Brasseur. <br> | 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> | ||
+ | '''Language:''' English<br> | ||
+ | '''Category:''' Science | ||
+ | |||
+ | Verachtert, H. et al. (2004). Recent Developments in Lambic and Geuze brewing. Craft Brewers Conference.<br> | ||
'''Language:''' English<br> | '''Language:''' English<br> | ||
'''Category:''' Science | '''Category:''' Science | ||
Line 285: | 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> | ||
+ | '''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> | ||
+ | '''Language:''' English<br> | ||
+ | '''Category:''' Science | ||
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> | ||
+ | '''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> |
'''Language:''' French<br> | '''Language:''' French<br> | ||
'''Category:''' Science | '''Category:''' Science | ||
Line 297: | Line 579: | ||
Vossen, A. (1954). ''[[Champagne – Gueuze.]]'' Fermentatio, No. 1. <br> | Vossen, A. (1954). ''[[Champagne – Gueuze.]]'' Fermentatio, No. 1. <br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
− | '''Category:''' Science, | + | '''Categories:''' Science, Fermentation |
+ | |||
+ | ==W== | ||
+ | Wieme, A. (2014). ''[[Identification of beer-spoilage bacteria using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry.]]'' International Journal of Food Microbiology.<br> | ||
+ | '''Language:''' English<br> | ||
+ | '''Category:''' Science | ||
+ | |||
+ | Witrick, K.T. (2012). [https://vtechworks.lib.vt.edu/bitstream/handle/10919/19203/Witrick_KA_D_2012.pdf?sequence=1 Characterization of Aroma and Flavor Compounds Present in Lambic (Gueuze) Beer.] Virginia Tech.<br> | ||
+ | '''Language:''' English<br> | ||
+ | '''Category:''' Science | ||
+ | |||
+ | Witrick, K.T., et al. (2015). Comparison of Two Extraction Techniques, Solid-Phase Microextraction Versus Continuous Liquid–Liquid Extraction/Solvent-Assisted Flavor Evaporation, for the Analysis of Flavor Compounds in Gueuze Lambic Beer. Journal of Food Science 80, 3.<br> | ||
+ | '''Language:''' English<br> | ||
+ | '''Category:''' Science | ||
+ | |||
+ | Witrick, K.T., et al. (2017). Acid and Volatiles of Commercially-Available Lambic Beers. Beverages, 3, 12. <br> | ||
+ | '''Language:''' English<br> | ||
+ | '''Category:''' Science | ||
+ | |||
+ | Witrick, K.T., et al. (2017). [https://www.asbcnet.org/events/archives/2017ASBCMeeting/proceedings/2017Proceedings/10_Witrick.pdf Comparison of the Flavor and Aroma Compounds Present in Aging Lambic Beer.] Journal of the American Society of Brewing Chemists (ASBC). <br> | ||
+ | '''Language:''' English<br> | ||
+ | '''Category:''' Science | ||
+ | |||
+ | Witrick, K.T., et al. (2020). [https://res.mdpi.com/d_attachment/beverages/beverages-06-00031/article_deploy/beverages-06-00031.pdf Analysis of Lambic Beer Volatiles during Aging Using Gas Chromatography–Mass Spectrometry (GCMS) and Gas Chromatography–Olfactometry (GCO).] Beverages, 6, 20.<br> | ||
+ | '''Language:''' English<br> | ||
+ | '''Category:''' Science |
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
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