Bibliography: Difference between revisions

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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==

<div align=center>[[#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]]</div><noinclude>~~[[Category: Navigation aids]]~~

==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.

'''Language:''' English

'''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.

'''Language:''' English

'''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.

'''Language:''' French

'''Categories:''' Brewing, Commerce, History

Antoine, X. (1908). ''[[La Brasserie de Lambic.]]'' Le Petit Journal du Brasseur.

'''Language:''' French

'''~~Category~~:''' Science~~, brewing~~

'''Categories:''' Brewing, History, Science

==B==

~~Beaumont~~ , S. (~~2000~~). ''[[~~Long Live Lambic.~~]]'' ~~The Celebrator Beer News~~.

Bamforth, C. (2002). ''[[Nutritional aspects of beer—a review]]'' Nutrition Research.

'''Language:''' English

'''Category:''' ~~History, Culture~~

'''Category:''' Science

Beaumont , S. (~~2002~~). ''[[~~A Beer Called~~ Lambic.]]'' ~~Saveur~~.

Beaumont, S. (2000). ''[[Long Live Lambic.]]'' The Celebrator Beer News.

'''Language:''' English

'''~~Category~~:''' History, Culture

'''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.

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'''Category:''' Science

Bokulich , N. et al. (2012). '[['Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale.]]'' PLOS ONE.

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.]]'' ~~Publisher Unknown~~.

Buffels, M. (1992). ''[[Voortgezet Onderzoek op Lambikgisting Door Middel van Reinculturen en Isolaten uit Lambik.]]'' Katholieke Industriële Hogeschool Oost-Vlaanderen (KIHO).

'''Language:''' Dutch

'''Category:''' Science, ~~Fermentation~~

'''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.

'''Language:''' French

'''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.

'''Language:''' French

'''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.

'''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.|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.|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.|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

'''~~Category~~:''' History, Culture, Science

'''Categories:''' History, Culture, Science

De ~~Keersmaecker~~, J. (~~1996~~). ''[[~~Les Secrets des Bières Lambic~~.]]'' ~~Pour la Science~~.

De Keersmaeker-Carlier, B. (1914). ''[[DE_KEERSMAEKER-CARLIER_1914_Traction_automobile_en_brasserie|La Traction Automobile en Brasserie.]]'' Le Petit Journal du Brasseur.

'''Language:''' French

'''~~Category~~:''' History~~, Culture, Science~~

'''Categories:''' Commerce, History

De Keukeleire, M. (1990). ''[[Quand le Lambic Se Fabriquait à Bruxelles.]]'' Les Cahiers de la Fonderie.

'''Language:''' French

'''~~Category~~:''' History, Culture

'''Categories:''' History, Culture

~~Delplancq~~, T. (~~1996~~). ''[[~~Les Brasseurs du Lambic: Données Historiques et Géographiques~~.]]'' ~~Archives et Bibliothèques de Belgique~~.

De Rouck, G., et al. (2014). ''[[Analytical profiling of Belgian Kriek beers.]]'' EBC Symposium in Beer Mix Beverages.

'''Language:''' ~~French~~

'''Language:''' English

'''Category:''' ~~History, Culture, Geography~~

'''Category:''' Science

~~Derdelinckx~~, G. et al. (~~2006~~). ''[[~~Mechanisms of Microbiological Stability~~ of ~~Brewery Acid Tolerant Microorganisms~~.]]'' ~~Cerevisia~~.

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.

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'''Category:''' Science

~~De Cort~~, S. et al. (~~1994~~). ''[[~~Localization and Characterization~~ of ~~α-Glucosidase Activity in Lactobacillus brevis~~.]]'' ~~Applied and Environmental Microbiology~~.

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.]]'' ~~Publisher Unknown~~.

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==

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'''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

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'''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). ''[[JOHNSON_1914_Réclame_pour_la_vente_de_la_bière|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==

Kufferath, H. (~~1936a~~). ''[[Etude sur les Ferments Symbiotiques du Lambic.]]'' Le Petit Journal du Brasseur.

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. (~~1936b~~). ''[[Etude sur les Ferments Symbiotiques du Lambic - II]]'' Le Petit Journal du Brasseur.

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

'''~~Category~~:''' Geography, History, Cultural Awareness

'''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.]]'' ~~Publisher Unknown~~.

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 ~~Instutute~~ of Brewing.

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 ~~Instutute~~ of Brewing.

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.

Matucheski, M. (1992). ''[[The Legend of the Wild and Dirty Rose.]]'' Proceedings of the AHA Conference.

'''Language:''' English

'''~~Category~~:''' Science, Brewing, Cultural Awareness

'''Categories:''' Science, Brewing, Cultural Awareness

Mertens, M. (2007). ''[[Op Bezoek bij Brouwerij Girardin.]]'' De Zytholoog.

'''Language:''' Dutch

'''~~Category~~:''' Culture, History, Girardin

'''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

'''~~Category~~:''' Culture, History

'''Categories:''' Culture, History

Mineur, E. (1914). ''[[MINEUR_1905_Le_brassage_à_façon|La Brassage a Façon.]]'' Le Petit Journal du Brasseur.

'''Language:''' French

'''Categories:''' Brewing, History

~~Moreaulevy~~, - (1905). ''[[Fermentation des Bières.]]'' ~~Publisher Unknown~~.

Moreau & Levy, - (1905). ''[[Fermentation des Bières.]]'' Béranger Ch., Paris.

'''Language:''' French

'''Category:''' Science

Mussche, R. (1999). ''[[Spontaneous fermentation: The Production of Belgian Lambic, Gueuze and Fruit Beers.]]'' Brewer's ~~Gaurdian~~.

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

'''~~Category~~:''' History, Brewing, Science

'''Categories:''' History, Brewing, Science

Mussche, R. (1999). ''[[Where the Wild Yeasts Are!]]'' Brewer's ~~Gaurdian~~.

Mussche, R. (1999). ''[[Where the Wild Yeasts Are!]]'' Brewer's Guardian.

'''Language:''' English

'''~~Category~~:''' History, Brewing, Science

'''Categories:''' History, Brewing, Science

==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.

'''Language:''' French

'''~~Category~~:''' History, Culture

'''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

'''Category:''' History, Culture, Science

'''Categories:''' History, Culture, Science

==P==

Pattyn, Joris. (2004) “[[A Letter from Belgium; Let us Now Praise Forgotten Names.]]” Ratebeer.com, June 26, 2004.

'''Language:''' English

'''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.

'''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. [http://www.amvb.be/?page=118&section=40 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==

~~Spaepen~~, M. et al. (~~1982~~). ~~''[[Esterase Activity~~ in ~~the Genus Brettanomyces~~.~~]]''~~ Journal of ~~the Institute of Brewing~~.

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

~~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~~.

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

~~Spaepen~~, M. et al. (~~1979~~). ''[[~~Fatty Acids~~ and ~~Esters Produced During the Spontaneous Fermentation~~ of ~~Lambic and Gueuze~~.]]'' ~~Journal of the Institute of Brewing~~.

Shantha Kumara, H. et al. (1993). ''[[Localization and Characterization of α-Glucosidase Activity in Brettanomyces lambicus.]]'' Applied and Environmental Microbiology.

'''Language:''' English

'''Category:''' Science

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'''Category:''' Brewing, Cultural Awareness, History

~~Shantha Kumara~~, H. et al. (~~1991~~). ''[[~~Identification~~ of Lambic ~~Superattenuating Microorganisms by the Use of Selective Antibiotics~~.]]'' Journal of the Institute of Brewing.

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

~~Shantha Kumara~~, H. et al. (~~1993~~). ''[[~~Localization and Characterization of α-Glucosidase~~ Activity in Brettanomyces ~~lambicus~~.]]'' ~~Applied and Environmental Microbiology~~.

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). ''[[~~The Microbial Diversity of Traditional Spontaneously Fermented~~ Lambic Beer.]]'' ~~PLOS ONE~~.

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). ''[[~~Acetobacter lambici sp. nov., Isolated from Fermenting~~ Lambic Beer.]]'' ~~International Journal of Systematic and Evolutionary Microbiology~~.

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.

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.

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|Duivelsbier.]]'' Le Petit Journal du Brasseur.

'''Language:''' French

'''Categories:''' Brewing, History

Symons, T. et al. (2018). "[[Estaminets_and_Cafés_Brussels_Stories|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

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'''Category:''' Science

Van ~~den~~ Eeckhout , P. (2010). ''[[Eating and Drinking in Brussels.]]'' ~~Apetite~~.

Van Den Eeckhout , P. (2010). ''[[Eating and Drinking in Brussels.]]'' Appetite.

'''Language:''' English

'''~~Category~~:''' History, Culture

'''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.

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

Line 216:

Line 448:

Van Den Steen, J. (2001). ''[[The Passion Panel: Going for Gueuze.]]'' Beerpassion.

'''Language:''' English

'''~~Category~~:''' History, Culture

'''Categories:''' History, Culture

Van Laer, H. (1889). ''[[Note sur les Fermentations Visqueuses.]]'' ~~Publisher Unknown~~.

Van Haelen, F. (1914). ''[[VAN_HAELEN_1914_La_crise_du_lambic|La Crise du Lambic.]]'' Le Petit Journal du Brasseur.

'''Language:''' French

'''Categories:''' Brewing, Commerce, History

Van Haelen, F. (1914). ''[[VAN_HAELEN_1914_Les_bières_bruxelloises|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

Line 228:

Line 468:

Van Laer, H. (1900). ''[[Recherches sur les Bières à Double Face.]]'' Annales de l’Institut Pasteur.

'''Language:''' French

'''~~Category~~:''' Science, Fermentation

'''Categories:''' Science, Fermentation

Van Laer, H. (1909). ''[[Questions – Réponses - II .]]'' Le Petite Journal du Brasseur.

'''Language:''' French

'''~~Category~~:''' Science, Fermentation

'''Categories:''' Science, Fermentation

Van Laer, H. (1919). ''[[VAN_LAER_1919_La_fermentation_des_lambics|La fermentation des Lambics. (1919)]]'' Le Petite Journal du Brasseur.

'''Language:''' French

'''Categories:''' Science, Fermentation

Van Laer, H. (1920). ''[[VAN_LAER_1920_La_fermentation_des_lambics|La fermentation des Lambics. (1920)]]'' Le Petite Journal du Brasseur.

'''Language:''' French

'''Categories:''' Science, Fermentation

Van Laer, H. (1920). ''[[VAN LAER_1920_Les Brettanomyces|Les Brettanomyces.]]'' Le Petite Journal du Brasseur.

'''Language:''' French

'''Categories:''' Science, Fermentation

Van Laer, H. (~~1928a~~). ''[[~~La fermentation des Lambics~~.]]'' Le ~~Petit~~ Journal du Brasseur.

Van Laer, H. (1920). ''[[VAN_LAER_1920_Les_Symbioses_du_lambic|Les Symbioses du Lambic.]]'' Le Petite Journal du Brasseur.

'''Language:''' French

'''~~Category~~:''' Science, Fermentation

'''Categories:''' Science, Fermentation

Van Laer, H. (~~1928b~~). ''[[La fermentation des Lambics ~~- II~~.]]'' Le Petit Journal du Brasseur.

Van Laer, H. (1928, a). ''[[La fermentation des Lambics.]]'' Le Petit Journal du Brasseur.

'''Language:''' French

'''~~Category~~:''' Science, Fermentation

'''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.

Line 248:

Line 508:

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

'''~~Category~~:''' Science, Fermentation

'''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

'''~~Category~~:''' Science, Fermentation

'''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.

'''Language:''' English

'''~~Category~~:'' Science, Fermentation

'''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.

'''Language:''' English

'''~~Category~~:''' Science, Fermentation

'''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.]]

'''Language:''' French

'''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.

'''Language:''' French

'''Categories:''' Brewing, Fermentation, Science

Van Roy, J.P. (1990). ''[[Projets et Réalités: Le Musée Bruxellois de la Gueuze. Bières et Brasseries.]]''

'''Language:''' French

'''~~Category~~:''' Culture, History, Cantillon

'''Categories:''' Culture, History, Cantillon

Van Velsem, Victor. (1895). ''[[Rapport sur la Brasserie.]]'' Exposition Universelles D'Anvers 1894.

'''Language:''' French

'''Categories:''' Culture, History

Vanderhaegen, B. (2006). ''[[The Chemistry of Beer Aging – A Critical Review]]'' Food Chemistry.

'''Language:''' English

'''Category:''' Science

Vanderhaegen, B. (2007). ''[[Aging characteristics of different beer types.]]'' Food Chemistry.

'''Language:''' English

'''Category:''' Science

Vansevenant, Annick. (2005). ''[[Le Brasseur à l’Étoile Michelin.]]'' Le Journal du Brasseur.

'''Language:''' French

'''~~Category~~:''' Culture, History, Cantillon

'''Categories:''' Culture, History, Cantillon

Verachtert, H. et al. (1995). ''[[Properties of Belgian Acid Beers and Their Microflora.]]'' Cerevisia.

'''Language:''' English

'''Category:''' Science

Verachtert, H. et al. (2004). Recent Developments in Lambic and Geuze brewing. Craft Brewers Conference.

'''Language:''' English

'''Category:''' Science

Line 276:

Line 560:

Verachtert, H. et al. (2014). ''[[Belgian Acid Beers: Daily Reminiscences of the Past.]]'' Cerevisia.

'''Language:''' English

'''~~Category~~:''' History, Science

'''Categories:''' History, Science

Vermeylen, Joseph (1962). [[Traité de la fabrication du malt et de la bière. Institut Supérieur des Fermentations, Gand.]]

'''Language:''' French

'''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.

'''Language:''' English

'''Category:''' Science

Vossen, A. (1923). ''[[L'influence du Bac Refroidissoir dans la Fermentation Spontanée.]]'' Le Petit Journal du Brasseur.

'''Language:''' French

'''~~Category~~:''' Science, Coolship

'''Categories:''' Science, Coolship

Vossen, A. (1935). ''[[VOSSEN_1935_Le_lambic|Le Lambic.]]'' Le Petit Journal du Brasseur.

'''Language:''' French

'''Categories:''' Brewing, History, Science

Vossen, A. (1937). ''[[Du Lambic.]]'' Le Petit Journal du Brasseur

Vossen, A. (1937). ''[[Du Lambic.]]'' Le Petit Journal du Brasseur.

'''Language:''' French

'''Category:''' Science

Line 288:

Line 584:

Vossen, A. (1954). ''[[Champagne – Gueuze.]]'' Fermentatio, No. 1.

'''Language:''' French

'''Category:''' Science, ~~Fermentation~~

'''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.

'''Language:''' English

'''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.

'''Language:''' English

'''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.

'''Language:''' English

'''Category:''' Science

Witrick, K.T., et al. (2017). Acid and Volatiles of Commercially-Available Lambic Beers. Beverages, 3, 12.

'''Language:''' English

'''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).

'''Language:''' English

'''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.

'''Language:''' English

'''Category:''' Science

@@ Line 1: / Line 1: @@
 __NOTOC__
-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==
-<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==
+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>
 '''Language:''' French<br>
-'''Category:''' Science, brewing
+'''Categories:''' Brewing, History, Science
 ==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>
-'''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>
-'''Category:''' History, Culture
+'''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>
@@ Line 28: / Line 46: @@
 '''Category:''' Science
-Bokulich , N. et al. (2012). '[['Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale.]]'' PLOS ONE.<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:''' 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>
 '''Category:''' Science
-Buffels, M. (1992). ''[[Voortgezet Onderzoek op Lambikgisting Door Middel van Reinculturen en Isolaten uit Lambik.]]'' Publisher Unknown.<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>
-'''Category:''' Science, Fermentation
+'''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==
+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>
 '''Language:''' English<br>
 '''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>
 '''Language:''' English<br>
-'''Category:''' History, Culture, Science
+'''Categories:''' History, Culture, Science
-De Keersmaecker, J.  (1996). ''[[Les Secrets des Bières Lambic.]]'' Pour la Science.<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>
-'''Category:''' History, Culture, Science
+'''Categories:''' Commerce, History
 De Keukeleire, M. (1990). ''[[Quand le Lambic Se Fabriquait à Bruxelles.]]'' Les Cahiers de la Fonderie.<br>
 '''Language:''' French<br>
-'''Category:''' History, Culture
+'''Categories:''' History, Culture
-Delplancq, T. (1996). ''[[Les Brasseurs du Lambic: Données Historiques et Géographiques.]]'' Archives et Bibliothèques de Belgique.<br>
+De Rouck, G., et al. (2014). ''[[Analytical profiling of Belgian Kriek beers.]]'' EBC Symposium in Beer Mix Beverages.<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 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>
@@ Line 65: / Line 155: @@
 '''Category:''' Science
-De Cort, S. et al. (1994). ''[[Localization and Characterization of α-Glucosidase Activity in Lactobacillus brevis.]]'' Applied and Environmental Microbiology.<br>
+Derdelinckx, G. et al. (2006). ''[[Mechanisms of Microbiological Stability of Brewery Acid Tolerant Microorganisms.]]'' Cerevisia.<br>
 '''Language:''' English<br>
 '''Category:''' Science
 ==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>
 '''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==
@@ Line 78: / Line 172: @@
 '''Language:''' French<br>
 '''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>
+'''Language:''' English<br>
+'''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.<br>
 '''Language:''' English<br>
 '''Category:''' Science
@@ Line 87: / Line 194: @@
 '''Language:''' Dutch<br>
 '''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==
-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:''' English<br>
+'''Category:''' Science
+Kufferath, H. (1936, a). ''[[Etude sur les Ferments Symbiotiques du Lambic.]]'' Le Petit Journal du Brasseur.<br>
 '''Language:''' French<br>
 '''Category:''' Science
-Kufferath, H. (1936b). ''[[Etude sur les Ferments Symbiotiques du Lambic - II]]'' Le Petit Journal du Brasseur.<br>
+Kufferath, H. (1936, b). ''[[Etude sur les Ferments Symbiotiques du Lambic - II]].'' Le Petit Journal du Brasseur.<br>
 '''Language:''' French<br>
 '''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.<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>
 '''Language:''' English<br>
-'''Category:''' Geography, History, Cultural Awareness
+'''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==
-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>
 '''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>
 '''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>
 '''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>
-'''Category:''' Science, Brewing, Cultural Awareness
+'''Categories:''' Science, Brewing, Cultural Awareness
 Mertens, M. (2007). ''[[Op Bezoek bij Brouwerij Girardin.]]'' De Zytholoog.<br>
 '''Language:''' Dutch<br>
-'''Category:''' Culture, History, Girardin
+'''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>
 '''Language:''' French<br>
-'''Category:''' Culture, History
+'''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
-Moreaulevy, - (1905). ''[[Fermentation des Bières.]]'' Publisher Unknown.<br>
+Moreau & Levy, - (1905). ''[[Fermentation des Bières.]]'' Béranger Ch., Paris.<br>
 '''Language:''' French<br>
 '''Category:''' Science
-Mussche, R. (1999). ''[[Spontaneous fermentation: The Production of Belgian Lambic, Gueuze and Fruit Beers.]]'' Brewer's Gaurdian.<br>
+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>
-'''Category:''' History, Brewing, Science
+'''Categories:''' History, Brewing, Science
-Mussche, R. (1999). ''[[Where the Wild Yeasts Are!]]'' Brewer's Gaurdian.<br>
+Mussche, R. (1999). ''[[Where the Wild Yeasts Are!]]'' Brewer's Guardian.<br>
 '''Language:''' English<br>
-'''Category:''' History, Brewing, Science
+'''Categories:''' History, Brewing, Science
 ==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>
-'''Category:''' History, Culture<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>
 '''Language:''' English<br>
-'''Category:''' History, Culture, Science
+'''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==
-Spaepen, M. et al. (1982). ''[[Esterase Activity in the Genus Brettanomyces.]]'' Journal of the Institute of Brewing.<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>
+'''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
-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>
+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
-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>
+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
@@ Line 165: / Line 370: @@
 '''Category:''' Brewing, Cultural Awareness, History
-Shantha Kumara, H. et al. (1991). ''[[Identification of Lambic Superattenuating Microorganisms by the Use of Selective Antibiotics.]]'' Journal of the Institute of Brewing.<br>
+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). ''[[Higher Fatty Acid (HFA) and HFA-Ester Content of Spontaneously Fermented Belgian Beers and Evalution of Their Analytical Determination.]]'' Brauwissenschaft.<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>
+Spaepen, M. et al. (1982). ''[[Esterase Activity in the Genus Brettanomyces.]]'' Journal of the Institute of Brewing.<br>
 '''Language:''' English<br>
 '''Category:''' Science
-Spitaels , F. et al. (2014). ''[[The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer.]]'' PLOS ONE.<br>
+Spitaels, F. et al. (2014). ''[[Acetobacter lambici sp. nov., Isolated from Fermenting Lambic Beer.]]'' International Journal of Systematic and Evolutionary Microbiology.<br>
 '''Language:''' English<br>
 '''Category:''' Science
-Spitaels , F. et al. (2014). ''[[Acetobacter lambici sp. nov., Isolated from Fermenting Lambic Beer.]]'' International Journal of Systematic and Evolutionary Microbiology.<br>
+Spitaels, F. et al. (2014). ''[[The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer.]]'' PLOS ONE.<br>
 '''Language:''' English<br>
 '''Category:''' Science
-Spitaels , F. et al. (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>
 '''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>
 '''Category:''' Science
 ==V==
+Valentin, D. et al. (2007). ''[[Expertise and memory for beers and beer olfactory compounds.]]'' Food Quality and Preference.<br>
+'''Language:''' English<br>
+'''Category:''' Science
 Van Cauwenberge, P. (1928a). ''[[La Fabrication du Lambic - I.]]'' Le Petit Journal du Brasseur.<br>
 '''Language:''' French<br>
@@ Line 202: / Line 434: @@
 '''Category:''' Science
-Van den Eeckhout , P. (2010). ''[[Eating and Drinking in Brussels.]]'' Apetite.<br>
+Van Den Eeckhout , P. (2010). ''[[Eating and Drinking in Brussels.]]'' Appetite.<br>
 '''Language:''' English<br>
-'''Category:''' History, Culture
+'''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>
+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
@@ Line 216: / Line 448: @@
 Van Den Steen, J. (2001). ''[[The Passion Panel: Going for Gueuze.]]'' Beerpassion.<br>
 '''Language:''' English<br>
-'''Category:''' History, Culture
+'''Categories:''' History, Culture
-Van Laer, H. (1889). ''[[Note sur les Fermentations Visqueuses.]]'' Publisher Unknown.<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>
+'''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
@@ Line 228: / Line 468: @@
 Van Laer, H. (1900). ''[[Recherches sur les Bières à Double Face.]]'' Annales de l’Institut Pasteur.<br>
 '''Language:''' French<br>
-'''Category:''' Science, Fermentation
+'''Categories:''' Science, Fermentation
 Van Laer, H. (1909). ''[[Questions – Réponses - II .]]'' Le Petite Journal du Brasseur. <br>
 '''Language:''' French<br>
-'''Category:''' Science, Fermentation
+'''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. (1928a). ''[[La fermentation des Lambics.]]'' Le Petit 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>
-'''Category:''' Science, Fermentation
+'''Categories:''' Science, Fermentation
-Van Laer, H. (1928b). ''[[La fermentation des Lambics - II.]]'' Le Petit Journal du Brasseur.<br>
+Van Laer, H. (1928, a). ''[[La fermentation des Lambics.]]'' Le Petit Journal du Brasseur.<br>
 '''Language:''' French<br>
-'''Category:''' Science, Fermentation
+'''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>
@@ Line 248: / Line 508: @@
 Van Oevelen, D. et al. (1976). ''[[Synthesis of Aroma Components During the Spontaneous Fermentation of Lambic and Gueuze.]]'' Journal of the Institute of Brewing.<br>
 '''Language:''' English<br>
-'''Category:''' Science, Fermentation
+'''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>
-'''Category:''' Science, Fermentation
+'''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>
 '''Language:''' English<br>
-'''Category:'' Science, Fermentation
+'''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>
 '''Language:''' English<br>
-'''Category:''' Science, Fermentation
+'''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>
 '''Language:''' French<br>
-'''Category:''' Culture, History, Cantillon
+'''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>
 '''Language:''' French<br>
-'''Category:''' Culture, History, Cantillon
+'''Categories:''' Culture, History, Cantillon
 Verachtert, H. et al. (1995). ''[[Properties of Belgian Acid Beers and Their Microflora.]]'' Cerevisia.<br>
+'''Language:''' English<br>
+'''Category:''' Science
+Verachtert, H. et al. (2004). Recent Developments in Lambic and Geuze brewing. Craft Brewers Conference.<br>
 '''Language:''' English<br>
 '''Category:''' Science
@@ Line 276: / Line 560: @@
 Verachtert, H. et al. (2014). ''[[Belgian Acid Beers: Daily Reminiscences of the Past.]]'' Cerevisia.<br>
 '''Language:''' English<br>
-'''Category:''' History, Science
+'''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>
 '''Language:''' French<br>
-'''Category:''' Science, Coolship
+'''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>
 '''Category:''' Science
@@ Line 288: / Line 584: @@
 Vossen, A. (1954).  ''[[Champagne – Gueuze.]]'' Fermentatio, No. 1. <br>
 '''Language:''' French<br>
-'''Category:''' Science, Fermentation
+'''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