Bibliography: Difference between revisions

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==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==

~~Alfonzo~~, A. (2013) ''[[~~Diversity~~ and ~~technological potential of lactic acid bacteria of wheat flours~~.]]'' Food Microbiology.

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

~~Alexandre~~, H. (2013). ''[[~~Flor yeasts~~ of ~~Saccharomyces cerevisiae—Their ecology, genetics and metabolism~~]]'' ~~International Journal of~~ Food Microbiology.

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

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'''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==

Curtin, C. (2013). ''[[Impact of Australian Dekkera ~~bruxellensis strains grown under oxygen~~-~~limited conditions~~ on ~~model wine composition~~ and ~~aroma~~.]]'' Food Microbiology.

'''Language:''' ~~Dutch~~

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

~~Daenen~~, L. et al. (~~2007~~). ''[[~~Screening~~ and ~~evaluation~~ of ~~the glucoside hydrolase activity~~ in ~~Saccharomyces and Brettanomyces brewing yeasts~~.]]'' ~~Journal of~~ Applied Microbiology.

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

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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==

King, B. (1999). ''[[Changes in Bitterness as Beer Ages Naturally]]'' Food Quality and Preference.

King, B. (1999). ''[[Changes in Bitterness as Beer Ages Naturally]].'' Food Quality and Preference.

'''Language:''' English

'''Category:''' Science

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

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.]]''

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.

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==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

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'''Category:''' Science

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

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.

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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

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'''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==

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==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

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

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

~~Spitaels~~ , F. et al. (~~2014~~). ''[[~~The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer~~.]]'' ~~PLOS ONE~~.

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

'''Language:''' English

'''Category:''' Science

Spitaels , F. et al. (2014). ''[[Acetobacter lambici sp. nov., Isolated from Fermenting Lambic Beer.]]'' International Journal of Systematic and Evolutionary Microbiology.

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. (~~2015~~). ''[[~~Microbiota and Metabolites~~ of ~~Aged Bottled Gueuze Beers Converge to the Same Composition~~.]]'' ~~Food 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). ''[[~~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). ''[[Microbiota and Metabolites of Aged Bottled Gueuze Beers Converge to the Same Composition.]]'' Food Microbiology.

'''Language:''' English

'''Category:''' Science

~~==T==~~

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.

~~Theresa de Souza Liberal~~, A. 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

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.

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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

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

'''Language:''' English

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

'''Categories:''' History, Culture

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

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

'''Language:''' ~~English~~

'''Language:''' French

'''~~Category~~:''' ~~Science~~

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

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

Van Haelen, F. (1914). ''[[VAN_HAELEN_1914_Les_bières_bruxelloises|Les Bières Bruxelloises.]]'' Le Petit Journal du Brasseur.

'''Language:''' ~~English~~

'''Language:''' French

'''~~Category~~:''' ~~Science~~

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

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

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 321:

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

'''Language:''' French

'''Categories:''' Science, Fermentation

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

'''Language:''' French

'''Categories:''' Science, Fermentation

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

Van Laer, H. (1928, b). ''[[La fermentation des Lambics - II.]]'' Le Petit 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, M.H. (1935). [[Fermentation spontanées in La chimie des fermentations (pg. 186-196). Masson, Paris.]]

'''Language:''' French

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

'''Categories:''' Science, Fermentation

Van Nedervelde, L. et al. (1995). ''[[Biochemical Properties of Brettanomyces Yeasts.]]'' Food Spoilage Microorganisms, Woodhead Publishing.

Line 341:

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 369:

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.

Line 377:

Line 572:

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

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.

'''Language:''' French

'''Category:''' Science

Line 385:

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 5: / Line 5: @@
 ==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==
-Alfonzo, A. (2013) ''[[Diversity and technological potential of lactic acid bacteria of wheat flours.]]'' Food Microbiology.<br>
+Alexandre, H. (2013). ''[[Flor_yeasts_of_Saccharomyces_cerevisiae—Their_ecology,_genetics_and_metabolism|Flor Yeasts of Saccharomyces Cerevisiae— Their Ecology, Genetics and Metabolism.]]'' International Journal of Food Microbiology.<br>
 '''Language:''' English<br>
 '''Category:''' Science
-Alexandre, H. (2013). ''[[Flor yeasts of Saccharomyces cerevisiae—Their ecology, genetics and metabolism]]'' International Journal of Food Microbiology.<br>
+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 37: / 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
@@ Line 49: / Line 62: @@
 '''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==
-Curtin, C. (2013). ''[[Impact of Australian Dekkera bruxellensis strains grown under oxygen-limited conditions on model wine composition and aroma.]]'' Food Microbiology.<br>
-'''Language:''' Dutch<br>
+Codvelle, H. (1907). ''[[CODVELLE_1907_Impresssions_d%27une_vente_de_lambic|Impresssions d'Une Vente de Lambic.]]'' Le Petit Journal du Brasseur.<br>
+'''Language:''' French<br>
+'''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
-Daenen, L. et al. (2007). ''[[Screening and evaluation of the glucoside hydrolase activity in Saccharomyces and Brettanomyces brewing yeasts.]]'' Journal of Applied Microbiology.<br>
+De Clerck, J. (1951). ''[[Essais sur la composition du trouble colloïdal appelé 'double face' du lambic. Centre Technique et Scientifique de la Brasserie, de la Malterie et des Industries Connexes - 'CBM']]''<br>
+'''Language:''' French<br>
+'''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 91: / 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
@@ Line 108: / 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 117: / 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==
-King, B. (1999). ''[[Changes in Bitterness as Beer Ages Naturally]]'' Food Quality and Preference.<br>
+King, B. (1999). ''[[Changes in Bitterness as Beer Ages Naturally]].'' Food Quality and Preference.<br>
 '''Language:''' English<br>
 '''Category:''' Science
-Kufferath, H. (1936a). ''[[Etude sur les Ferments Symbiotiques du Lambic.]]'' Le Petit Journal du Brasseur.<br>
+Kufferath, H. (1936, a). ''[[Etude sur les Ferments Symbiotiques du Lambic.]]'' Le Petit Journal du Brasseur.<br>
 '''Language:''' French<br>
 '''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.]]''
+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>
@@ Line 149: / Line 251: @@
 ==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
@@ Line 181: / Line 291: @@
 '''Category:''' Science
-Mussche, R. (1999). ''[[Spontaneous fermentation: The Production of Belgian Lambic, Gueuze and Fruit Beers.]]'' Brewer's Gaurdian.<br>
+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>
@@ Line 200: / Line 310: @@
 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>
@@ Line 210: / Line 325: @@
 '''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==
@@ Line 221: / Line 345: @@
 ==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 237: / 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
-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. (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
-Spitaels , F. et al. (2014). ''[[The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer.]]'' PLOS ONE.<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). ''[[Acetobacter lambici sp. nov., Isolated from Fermenting Lambic Beer.]]'' International Journal of Systematic and Evolutionary Microbiology.<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. (2015). ''[[Microbiota and Metabolites of Aged Bottled Gueuze Beers Converge to the Same Composition.]]'' Food 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). ''[[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). ''[[Microbiota and Metabolites of Aged Bottled Gueuze Beers Converge to the Same Composition.]]'' Food Microbiology.<br>
 '''Language:''' English<br>
 '''Category:''' Science
-==T==
+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>
-Theresa de Souza Liberal, A. 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
+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>
@@ Line 287: / 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 301: / Line 448: @@
 Van Den Steen, J. (2001). ''[[The Passion Panel: Going for Gueuze.]]'' Beerpassion.<br>
 '''Language:''' English<br>
-'''Category:''' History, Culture
+'''Categories:''' History, Culture
-Vanderhaegen, B. (2007). ''[[Aging characteristics of different beer types.]]'' Food Chemistry. <br>
+Van Haelen, F. (1914). ''[[VAN_HAELEN_1914_La_crise_du_lambic|La Crise du Lambic.]]'' Le Petit Journal du Brasseur.<br>
-'''Language:''' English<br>
+'''Language:''' French<br>
-'''Category:''' Science
+'''Categories:''' Brewing, Commerce, History
-Vanderhaegen, B. (2006). ''[[The Chemistry of Beer Aging – A Critical Review]]'' Food Chemistry<br>
+Van Haelen, F. (1914). ''[[VAN_HAELEN_1914_Les_bières_bruxelloises|Les Bières Bruxelloises.]]'' Le Petit Journal du Brasseur.<br>
-'''Language:''' English<br>
+'''Language:''' French<br>
-'''Category:''' Science
+'''Categories:''' Brewing, Commerce, History
-Van Laer, H. (1889). ''[[Note sur les Fermentations Visqueuses.]]'' Publisher Unknown.<br>
+Van Laer, H. (1889). ''[[Note sur les Fermentations Visqueuses.]]'' Mémoires couronnés et autres mémoires publiés par l'Académie Royale des Sciences, des Lettres et des Beaux-Arts de Belgique, Tome XLIII. F. Hayez, Brussels.<br>
 '''Langauge:''' French<br>
 '''Category:''' Science
@@ Line 321: / 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. (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. (1928a). ''[[La fermentation des Lambics.]]'' Le Petit Journal du Brasseur.<br>
+Van Laer, H. (1928, b). ''[[La fermentation des Lambics - II.]]'' Le Petit Journal du Brasseur.<br>
 '''Language:''' French<br>
-'''Category:''' Science, Fermentation
+'''Categories:''' Science, Fermentation
-Van Laer, H. (1928b). ''[[La fermentation des Lambics - II.]]'' Le Petit Journal du Brasseur.<br>
+Van Laer, M.H. (1935). [[Fermentation spontanées in La chimie des fermentations (pg. 186-196). Masson, Paris.]]<br>
 '''Language:''' French<br>
-'''Category:''' Science, Fermentation
+'''Categories:''' Science, Fermentation
 Van Nedervelde, L. et al. (1995). ''[[Biochemical Properties of Brettanomyces Yeasts.]]'' Food Spoilage Microorganisms, Woodhead Publishing.<br>
@@ Line 341: / 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 369: / 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>
@@ Line 377: / Line 572: @@
 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. (1937). ''[[Du Lambic.]]'' Le Petit Journal du Brasseur<br>
+Vossen, A. (1935). ''[[VOSSEN_1935_Le_lambic|Le Lambic.]]'' Le Petit Journal du Brasseur.<br>
+'''Language:''' French<br>
+'''Categories:''' Brewing, History, Science
+Vossen, A. (1937). ''[[Du Lambic.]]'' Le Petit Journal du Brasseur.<br>
 '''Language:''' French<br>
 '''Category:''' Science
@@ Line 385: / 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