Difference between revisions of "Bibliography"
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==A== | ==A== | ||
| − | + | ||
| + | Alexandre, H. (2013). ''[[Flor_yeasts_of_Saccharomyces_cerevisiae—Their_ecology,_genetics_and_metabolism|Flor Yeasts of Saccharomyces Cerevisiae— Their Ecology, Genetics and Metabolism.]]'' International Journal of Food Microbiology.<br> | ||
'''Language:''' English<br> | '''Language:''' English<br> | ||
'''Category:''' Science | '''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> | '''Language:''' English<br> | ||
'''Category:''' Science | '''Category:''' Science | ||
| + | |||
| + | Antoine, M. (1909). ''[[ANTOINE_1909_Entente_sur_les_conditions_de_fabrication_des_bières_bruxelloises|Entente Sur le Prix et Conditions de Fabrication des Bières Bruxelloises.]]'' Le Petit Journal du Brasseur.<br> | ||
| + | '''Language:''' French<br> | ||
| + | '''Categories:''' Brewing, Commerce, History | ||
Antoine, X. (1908). ''[[La Brasserie de Lambic.]]'' Le Petit Journal du Brasseur.<br> | Antoine, X. (1908). ''[[La Brasserie de Lambic.]]'' Le Petit Journal du Brasseur.<br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' Brewing, History, Science |
==B== | ==B== | ||
| Line 25: | Line 30: | ||
'''Category:''' Science | '''Category:''' Science | ||
| − | Beaumont , S. (2000). ''[[Long Live Lambic.]]'' The Celebrator Beer News.<br> | + | Beaumont, S. (2000). ''[[Long Live Lambic.]]'' The Celebrator Beer News.<br> |
'''Language:''' English<br> | '''Language:''' English<br> | ||
| − | ''' | + | '''Categories:''' History, Culture |
| − | Beaumont , S. (2002). ''[[A Beer Called Lambic.]]'' Saveur.<br> | + | Beaumont, S. (2002). ''[[A Beer Called Lambic.]]'' Saveur.<br> |
'''Language:''' English<br> | '''Language:''' English<br> | ||
| − | ''' | + | '''Categories:''' History, Culture |
Beerpassion. (2001). ''[[The Unique ‘Lambic’ and ‘Gueuze’ Pubs in Pajottenland.]]'' Beerpassion.<br> | Beerpassion. (2001). ''[[The Unique ‘Lambic’ and ‘Gueuze’ Pubs in Pajottenland.]]'' Beerpassion.<br> | ||
| Line 45: | Line 50: | ||
'''Category:''' Science | '''Category:''' Science | ||
| − | Bokulich , N. et al. (2012). ''[[Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale.]]'' PLOS ONE.<br> | + | Bokulich, N. et al. (2012). ''[[Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale.]]'' PLOS ONE.<br> |
'''Language:''' English<br> | '''Language:''' English<br> | ||
'''Category:''' Science | '''Category:''' Science | ||
| Line 59: | Line 64: | ||
Buffels, M. (1992). ''[[Voortgezet Onderzoek op Lambikgisting Door Middel van Reinculturen en Isolaten uit Lambik.]]'' Katholieke Industriële Hogeschool Oost-Vlaanderen (KIHO).<br> | Buffels, M. (1992). ''[[Voortgezet Onderzoek op Lambikgisting Door Middel van Reinculturen en Isolaten uit Lambik.]]'' Katholieke Industriële Hogeschool Oost-Vlaanderen (KIHO).<br> | ||
'''Language:''' Dutch<br> | '''Language:''' Dutch<br> | ||
| − | ''' | + | '''Categories:''' Science, Fermentation |
==C== | ==C== | ||
| − | Conterno, L. (2013). ''[[Overview of Dekkera | + | |
| + | 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> | '''Language:''' English<br> | ||
'''Category:''' Science | '''Category:''' Science | ||
| − | Crauwels, S. (2015). Assessing | + | Crauwels, S. (2015). Assessing Genetic and Phenotypic Diversity of Brettanomyces Yeast. Thesis, KU Leuven.<br> |
'''Language:''' English<br> | '''Language:''' English<br> | ||
'''Category:''' Science | '''Category:''' Science | ||
| − | Crauwels, S. et al. (2015). ''[[Comparative | + | 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> | '''Language:''' English<br> | ||
'''Category:''' Science | '''Category:''' Science | ||
| − | Curtin, C. (2013). ''[[Impact of Australian Dekkera | + | 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> | '''Language:''' English<br> | ||
'''Category:''' Science | '''Category:''' Science | ||
==D== | ==D== | ||
| − | Daenen, L. et al. ( | + | |
| + | Daenen, L. et al. (2007). ''[[Screening and evaluation of the glucoside hydrolase activity in Saccharomyces and Brettanomyces brewing yeasts.]]'' Journal of Applied Microbiology.<br> | ||
'''Language:''' English<br> | '''Language:''' English<br> | ||
'''Category:''' Science | '''Category:''' Science | ||
| − | Daenen, L. et al. ( | + | Daenen, L. et al. (2008). ''[[Evaluation of the Glycoside Hydrolase Activity of a Brettanomyces Strain on Glycosides from Sour Cherry (Prunus cerasus L.) Used in the Production of Special Fruit Beers.]]'' Federation of European Microbiological Societies.<br> |
'''Language:''' English<br> | '''Language:''' English<br> | ||
'''Category:''' Science | '''Category:''' Science | ||
| Line 98: | Line 117: | ||
'''Language:''' English<br> | '''Language:''' English<br> | ||
'''Category:''' Science | '''Category:''' Science | ||
| + | |||
| + | De Cort, S. et al. (1994). ''[[Localization and Characterization of α-Glucosidase Activity in Lactobacillus brevis.]]'' Applied and Environmental Microbiology.<br> | ||
| + | '''Language:''' English<br> | ||
| + | '''Category:''' Science | ||
| + | |||
| + | De Keersmaecker, J. (1996). ''[[Les Secrets des Bières Lambic.]]'' Pour la Science.<br> | ||
| + | '''Language:''' French<br> | ||
| + | '''Categories:''' History, Culture, Science | ||
De Keersmaecker, J. (1996). ''[[The Mystery of Lambic Beer.]]'' Scientific American.<br> | De Keersmaecker, J. (1996). ''[[The Mystery of Lambic Beer.]]'' Scientific American.<br> | ||
'''Language:''' English<br> | '''Language:''' English<br> | ||
| − | ''' | + | '''Categories:''' History, Culture, Science |
| − | De | + | De Keersmaeker-Carlier, B. (1914). ''[[DE_KEERSMAEKER-CARLIER_1914_Traction_automobile_en_brasserie|La Traction Automobile en Brasserie.]]'' Le Petit Journal du Brasseur.<br> |
'''Language:''' French<br> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' Commerce, History |
De Keukeleire, M. (1990). ''[[Quand le Lambic Se Fabriquait à Bruxelles.]]'' Les Cahiers de la Fonderie.<br> | De Keukeleire, M. (1990). ''[[Quand le Lambic Se Fabriquait à Bruxelles.]]'' Les Cahiers de la Fonderie.<br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' History, Culture |
| − | + | De Rouck, G., et al. (2014). ''[[Analytical profiling of Belgian Kriek beers.]]'' EBC Symposium in Beer Mix Beverages.<br> | |
| − | '''Language:''' | + | '''Language:''' English<br> |
| − | '''Category:''' | + | '''Category:''' Science |
| − | + | De Souza Liberal, A.T., et al. (2012). ''[[The yeast Dekkera bruxellensis genome contains two orthologs of the ARO10 gene encoding for phenylpyruvate decarboxylase.]]'' World Journal of Microbiolical Biotechnology.<br> | |
'''Language:''' English<br> | '''Language:''' English<br> | ||
'''Category:''' Science | '''Category:''' Science | ||
| + | |||
| + | |||
| + | Delplancq, T. (1996). ''[[Les Brasseurs du Lambic: Données Historiques et Géographiques.]]'' Archives et Bibliothèques de Belgique.<br> | ||
| + | '''Language:''' French<br> | ||
| + | '''Categories:''' History, Culture, Geography | ||
Derdelinckx, G. et al. (1992). ''[[Refermentation in Bottles and Kegs: A Rigorous Approach.]]'' Brauweit International.<br> | Derdelinckx, G. et al. (1992). ''[[Refermentation in Bottles and Kegs: A Rigorous Approach.]]'' Brauweit International.<br> | ||
| Line 123: | Line 155: | ||
'''Category:''' Science | '''Category:''' Science | ||
| − | + | Derdelinckx, G. et al. (2006). ''[[Mechanisms of Microbiological Stability of Brewery Acid Tolerant Microorganisms.]]'' Cerevisia.<br> | |
'''Language:''' English<br> | '''Language:''' English<br> | ||
'''Category:''' Science | '''Category:''' Science | ||
| Line 143: | Line 175: | ||
Flinz, Th. (1878). [[Le progrès de la brasserie. Traité complet comprenant : le maltage, les meilleures méthodes de brassage, la fermentation et la conservation des bières (Pg 106-108). Office de publicité, Bruxelles]]<br> | Flinz, Th. (1878). [[Le progrès de la brasserie. Traité complet comprenant : le maltage, les meilleures méthodes de brassage, la fermentation et la conservation des bières (Pg 106-108). Office de publicité, Bruxelles]]<br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' Science, Fermentation |
Franssens, M. (1970). ''[[De Geuzelambik: Een Levende Historiche Getuige.]]'' De Brabander, Nos. 7-8, 1970.<br> | Franssens, M. (1970). ''[[De Geuzelambik: Een Levende Historiche Getuige.]]'' De Brabander, Nos. 7-8, 1970.<br> | ||
| Line 166: | Line 198: | ||
Jacquemin, Madeleine (2001). [[Inventaire des archives de la brasserie-malterie de la Fontaine exploitée par la famille Van Haelen-Coche. Archives Générales du Royaume, Bruxelles.]]<br> | Jacquemin, Madeleine (2001). [[Inventaire des archives de la brasserie-malterie de la Fontaine exploitée par la famille Van Haelen-Coche. Archives Générales du Royaume, Bruxelles.]]<br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' Culture, History |
Johnson, G. M. (1895). ''[[Brewing in Belgium and Belgian Beers.]]'' Journal of the Institute of Brewing.<br> | Johnson, G. M. (1895). ''[[Brewing in Belgium and Belgian Beers.]]'' Journal of the Institute of Brewing.<br> | ||
'''Language:''' English<br> | '''Language:''' English<br> | ||
| − | ''' | + | '''Categories:''' Science, History |
| + | |||
| + | Johnson, G. M. (1914). ''[[JOHNSON_1914_Réclame_pour_la_vente_de_la_bière|La Réclame pour la Vente de la Bière.]]'' Le Petit Journal du Brasseur.<br> | ||
| + | '''Language:''' French<br> | ||
| + | '''Categories:''' Advertising, History | ||
| + | |||
| + | Jordens, Robert (1907). ''[[Préparation du Krieken-Lambic.]]'' Le Petit Journal du Brasseur.<br> | ||
| + | '''Language:''' French, English <br> | ||
| + | '''Categories:''' Brewing, History | ||
==K== | ==K== | ||
| − | 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> | '''Language:''' English<br> | ||
'''Category:''' Science | '''Category:''' Science | ||
| Line 181: | Line 221: | ||
'''Category:''' Science | '''Category:''' Science | ||
| − | Kufferath, H. (1936, b). ''[[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> | '''Language:''' French<br> | ||
'''Category:''' Science | '''Category:''' Science | ||
| Line 189: | Line 229: | ||
'''Language:''' English<br> | '''Language:''' English<br> | ||
'''Category:''' Science | '''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> | 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> | ||
| Line 201: | Line 236: | ||
Lindemans, P. (1945). ''[[Het Bier en het Brouwersambacht.]]'' Eigen Schoon en de Brabander. <br> | Lindemans, P. (1945). ''[[Het Bier en het Brouwersambacht.]]'' Eigen Schoon en de Brabander. <br> | ||
'''Language:''' Dutch <br> | '''Language:''' Dutch <br> | ||
| − | ''' | + | '''Categories:''' History, Science |
Lodahl, M. (1995). ''[[Belgium... A Land Of Endless Riches.]]'' Zymurgy.<br> | Lodahl, M. (1995). ''[[Belgium... A Land Of Endless Riches.]]'' Zymurgy.<br> | ||
'''Language:''' English<br> | '''Language:''' English<br> | ||
| − | ''' | + | '''Categories:''' Geography, History, Cultural Awareness |
Loira, I. et al. (2013). ''[[Effect of Saccharomyces strains on the quality of red wines aged on lees.]]'' Food Chemistry.<br> | Loira, I. et al. (2013). ''[[Effect of Saccharomyces strains on the quality of red wines aged on lees.]]'' Food Chemistry.<br> | ||
| Line 228: | Line 263: | ||
'''Category:''' Science | '''Category:''' Science | ||
| − | Matucheski , M. (1992). ''[[The Legend of the Wild and Dirty Rose.]]'' Proceedings of the AHA Conference.<br> | + | Matucheski, M. (1992). ''[[The Legend of the Wild and Dirty Rose.]]'' Proceedings of the AHA Conference.<br> |
'''Language:''' English<br> | '''Language:''' English<br> | ||
| − | ''' | + | '''Categories:''' Science, Brewing, Cultural Awareness |
Mertens, M. (2007). ''[[Op Bezoek bij Brouwerij Girardin.]]'' De Zytholoog.<br> | Mertens, M. (2007). ''[[Op Bezoek bij Brouwerij Girardin.]]'' De Zytholoog.<br> | ||
'''Language:''' Dutch<br> | '''Language:''' Dutch<br> | ||
| − | ''' | + | '''Categories:''' Culture, History, Girardin |
| + | |||
| + | Mineur, E. (1905). ''[[La Vogue du Lambic.]]'' Le Petit Journal du Brasseur. <br> | ||
| + | '''Language:''' French<br> | ||
| + | '''Categories:''' Culture, History | ||
Mineur, E. (1909). ''[[A Propos du Lambic.]]'' Le Petit Journal du Brasseur. <br> | Mineur, E. (1909). ''[[A Propos du Lambic.]]'' Le Petit Journal du Brasseur. <br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' Culture, History |
| + | |||
| + | Mineur, E. (1914). ''[[MINEUR_1905_Le_brassage_à_façon|La Brassage a Façon.]]'' Le Petit Journal du Brasseur. <br> | ||
| + | '''Language:''' French<br> | ||
| + | '''Categories:''' Brewing, History | ||
Moreau & Levy, - (1905). ''[[Fermentation des Bières.]]'' Béranger Ch., Paris.<br> | Moreau & Levy, - (1905). ''[[Fermentation des Bières.]]'' Béranger Ch., Paris.<br> | ||
| Line 250: | Line 293: | ||
Mussche, R. (1999). ''[[Spontaneous fermentation: The Production of Belgian Lambic, Gueuze and Fruit Beers.]]'' Brewer's Guardian.<br> | Mussche, R. (1999). ''[[Spontaneous fermentation: The Production of Belgian Lambic, Gueuze and Fruit Beers.]]'' Brewer's Guardian.<br> | ||
'''Language:''' English<br> | '''Language:''' English<br> | ||
| − | ''' | + | '''Categories:''' History, Brewing, Science |
Mussche, R. (1999). ''[[Where the Wild Yeasts Are!]]'' Brewer's Guardian.<br> | Mussche, R. (1999). ''[[Where the Wild Yeasts Are!]]'' Brewer's Guardian.<br> | ||
'''Language:''' English<br> | '''Language:''' English<br> | ||
| − | ''' | + | '''Categories:''' History, Brewing, Science |
==N== | ==N== | ||
Nisser, M. et al. (1990) ''[[Revue d’Histoire Sociale et Industrielle de la Région Bruxelloise.]]'' ASBL La Fonderie.<br> | Nisser, M. et al. (1990) ''[[Revue d’Histoire Sociale et Industrielle de la Région Bruxelloise.]]'' ASBL La Fonderie.<br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' History, Culture |
Noé Arroyo-López, F. (2009). ''[[Effects of temperature, pH and sugar concentration on the growth parameters of Saccharomyces cerevisiae, S. kudriavzevii and their interspecific hybrid.]]'' International Journal of Food Microbiology.<br> | Noé Arroyo-López, F. (2009). ''[[Effects of temperature, pH and sugar concentration on the growth parameters of Saccharomyces cerevisiae, S. kudriavzevii and their interspecific hybrid.]]'' International Journal of Food Microbiology.<br> | ||
| Line 267: | Line 310: | ||
Noonen, G. (1987). ''[[Belgian Lambics.]]'' Beer Styles.<br> | Noonen, G. (1987). ''[[Belgian Lambics.]]'' Beer Styles.<br> | ||
'''Language:''' English<br> | '''Language:''' English<br> | ||
| − | ''' | + | '''Categories:''' History, Culture, Science |
==P== | ==P== | ||
| Line 280: | Line 323: | ||
Provincie Vlaams-Brabant Dienst Erfgoed, 2016. [["Twee Eeuwen Biercultuur In De Zennevallei" (Two Centuries of Beer Culture in the Senne Valley) exhibition guide.]]<br> | Provincie Vlaams-Brabant Dienst Erfgoed, 2016. [["Twee Eeuwen Biercultuur In De Zennevallei" (Two Centuries of Beer Culture in the Senne Valley) exhibition guide.]]<br> | ||
'''Language:''' Dutch<br> | '''Language:''' Dutch<br> | ||
| − | ''' | + | '''Categories:''' Culture, History |
==Q== | ==Q== | ||
Quintens, Patricia. (1996) Bier En Brouwerijen Te Brussels. [http://www.amvb.be/?page=118§ion=40 AVMB.]<br> | Quintens, Patricia. (1996) Bier En Brouwerijen Te Brussels. [http://www.amvb.be/?page=118§ion=40 AVMB.]<br> | ||
'''Language:''' Dutch<br> | '''Language:''' Dutch<br> | ||
| − | ''' | + | '''Categories:''' History, Culture, Geography |
==R== | ==R== | ||
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> | 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> | '''Language:''' English<br> | ||
'''Category:''' Science | '''Category:''' Science | ||
| Line 301: | Line 340: | ||
==S== | ==S== | ||
| − | + | ||
| + | Saladino, D. (2022). Eating to Extinction: The World's Rarest Foods and Why We Need to Save Them. First American edition. New York, Farrar, Straus and Giroux.<br> | ||
'''Language:''' English<br> | '''Language:''' English<br> | ||
| − | ''' | + | '''Categories:''' Agricultural Ecology, Biodiversity, Food - History, Food Industry and Trade, Social Science |
Scholtes, C., Nizet, S., and Collin, C. (2015). How Sotolon Can Impart a Madeira Off-Flavor to Aged Beers. Journal of Agricultural and Food Chemistry.<br> | Scholtes, C., Nizet, S., and Collin, C. (2015). How Sotolon Can Impart a Madeira Off-Flavor to Aged Beers. Journal of Agricultural and Food Chemistry.<br> | ||
| Line 309: | Line 349: | ||
'''Category:''' Science | '''Category:''' Science | ||
| − | + | Scholtes, C. et al. (2015). Occurrence of Theaspirane and its Odorant Degradation Products in Hop and Beer. Journal of Agricultural and Food Chemistry.<br> | |
'''Language:''' English<br> | '''Language:''' English<br> | ||
'''Category:''' Science | '''Category:''' Science | ||
| − | + | Shantha Kumara, H. et al. (1991). ''[[Identification of Lambic Superattenuating Microorganisms by the Use of Selective Antibiotics.]]'' Journal of the Institute of Brewing.<br> | |
'''Language:''' English<br> | '''Language:''' English<br> | ||
'''Category:''' Science | '''Category:''' Science | ||
| − | + | Shantha Kumara, H. et al. (1993). ''[[Localization and Characterization of α-Glucosidase Activity in Brettanomyces lambicus.]]'' Applied and Environmental Microbiology.<br> | |
| − | |||
| − | |||
| − | |||
| − | |||
'''Language:''' English<br> | '''Language:''' English<br> | ||
'''Category:''' Science | '''Category:''' Science | ||
| Line 329: | Line 365: | ||
'''Category:''' Brewing, Cultural Awareness, History | '''Category:''' Brewing, Cultural Awareness, History | ||
| − | + | Snauwaert, I. et al. (2016). Microbial Diversity and Metabolite Composition of Belgian Red-Brown Acidic Ales. International Journal of Food Microbiology.<br> | |
'''Language:''' English<br> | '''Language:''' English<br> | ||
'''Category:''' Science | '''Category:''' Science | ||
| − | + | Spaepen, M. et al. (1979). ''[[Fatty Acids and Esters Produced During the Spontaneous Fermentation of Lambic and Gueuze.]]'' Journal of the Institute of Brewing.<br> | |
'''Language:''' English<br> | '''Language:''' English<br> | ||
'''Category:''' Science | '''Category:''' Science | ||
| − | + | Spaepen, M. et al. (1979). ''[[Higher Fatty Acid (HFA) and HFA-Ester Content of Spontaneously Fermented Belgian Beers and Evalution of Their Analytical Determination.]]'' Brauwissenschaft.<br> | |
'''Language:''' English<br> | '''Language:''' English<br> | ||
'''Category:''' Science | '''Category:''' Science | ||
| − | + | Spaepen, M. et al. (1982). ''[[Esterase Activity in the Genus Brettanomyces.]]'' Journal of the Institute of Brewing.<br> | |
'''Language:''' English<br> | '''Language:''' English<br> | ||
'''Category:''' Science | '''Category:''' Science | ||
| − | Spitaels , F. et al. ( | + | Spitaels, F. et al. (2014). ''[[Acetobacter lambici sp. nov., Isolated from Fermenting Lambic Beer.]]'' International Journal of Systematic and Evolutionary Microbiology.<br> |
'''Language:''' English<br> | '''Language:''' English<br> | ||
'''Category:''' Science | '''Category:''' Science | ||
| − | Spitaels , F. et al. ( | + | Spitaels, F. et al. (2014). ''[[The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer.]]'' PLOS ONE.<br> |
'''Language:''' English<br> | '''Language:''' English<br> | ||
'''Category:''' Science | '''Category:''' Science | ||
| − | + | Spitaels, F. et al. (2015). ''[[Microbiota and Metabolites of Aged Bottled Gueuze Beers Converge to the Same Composition.]]'' Food Microbiology.<br> | |
| − | |||
'''Language:''' English<br> | '''Language:''' English<br> | ||
'''Category:''' Science | '''Category:''' Science | ||
| − | + | Spitaels, F. et al. (2015). ''[[The Microbial Diversity of an Industrially Produced Lambic Beer Shares Members of a Traditionally Produced One and Reveals a Core Microbiota for Lambic Beer Fermentation.]]'' Food Microbiology.<br> | |
'''Language:''' English<br> | '''Language:''' English<br> | ||
'''Category:''' Science | '''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> | 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 383: | Line 429: | ||
'''Category:''' Science | '''Category:''' Science | ||
| − | Van | + | Van Den Eeckhout , P. (2010). ''[[Eating and Drinking in Brussels.]]'' Appetite.<br> |
'''Language:''' English<br> | '''Language:''' English<br> | ||
| − | ''' | + | '''Categories:''' History, Culture |
| − | Van | + | Van Den Hulle, L., and Van Laer, H. (1891). ''[[Nouvelles Recherches sur Les Bières Bruxelloises à Fermentation Dite Spontanée.]]'' Mémoires Couronnés par l'Académie Royale de Bruxelles.<br> |
'''Language:''' French<br> | '''Language:''' French<br> | ||
'''Category:''' Science | '''Category:''' Science | ||
| Line 397: | Line 443: | ||
Van Den Steen, J. (2001). ''[[The Passion Panel: Going for Gueuze.]]'' Beerpassion.<br> | Van Den Steen, J. (2001). ''[[The Passion Panel: Going for Gueuze.]]'' Beerpassion.<br> | ||
'''Language:''' English<br> | '''Language:''' English<br> | ||
| − | ''' | + | '''Categories:''' History, Culture |
| − | + | Van Haelen, F. (1914). ''[[VAN_HAELEN_1914_La_crise_du_lambic|La Crise du Lambic.]]'' Le Petit Journal du Brasseur.<br> | |
| − | '''Language:''' | + | '''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:''' | + | '''Language:''' French<br> |
| − | ''' | + | '''Categories:''' Brewing, Commerce, History |
Van Laer, H. (1889). ''[[Note sur les Fermentations Visqueuses.]]'' Mémoires couronnés et autres mémoires publiés par l'Académie Royale des Sciences, des Lettres et des Beaux-Arts de Belgique, Tome XLIII. F. Hayez, Brussels.<br> | Van Laer, H. (1889). ''[[Note sur les Fermentations Visqueuses.]]'' Mémoires couronnés et autres mémoires publiés par l'Académie Royale des Sciences, des Lettres et des Beaux-Arts de Belgique, Tome XLIII. F. Hayez, Brussels.<br> | ||
| Line 417: | Line 463: | ||
Van Laer, H. (1900). ''[[Recherches sur les Bières à Double Face.]]'' Annales de l’Institut Pasteur.<br> | Van Laer, H. (1900). ''[[Recherches sur les Bières à Double Face.]]'' Annales de l’Institut Pasteur.<br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' Science, Fermentation |
Van Laer, H. (1909). ''[[Questions – Réponses - II .]]'' Le Petite Journal du Brasseur. <br> | Van Laer, H. (1909). ''[[Questions – Réponses - II .]]'' Le Petite Journal du Brasseur. <br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' Science, Fermentation |
| + | |||
| + | Van Laer, H. (1919). ''[[VAN_LAER_1919_La_fermentation_des_lambics|La fermentation des Lambics. (1919)]]'' Le Petite Journal du Brasseur. <br> | ||
| + | '''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> | Van Laer, H. (1928, a). ''[[La fermentation des Lambics.]]'' Le Petit Journal du Brasseur.<br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' Science, Fermentation |
Van Laer, H. (1928, b). ''[[La fermentation des Lambics - II.]]'' Le Petit Journal du Brasseur.<br> | Van Laer, H. (1928, b). ''[[La fermentation des Lambics - II.]]'' Le Petit Journal du Brasseur.<br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' Science, Fermentation |
Van Laer, M.H. (1935). [[Fermentation spontanées in La chimie des fermentations (pg. 186-196). Masson, Paris.]]<br> | Van Laer, M.H. (1935). [[Fermentation spontanées in La chimie des fermentations (pg. 186-196). Masson, Paris.]]<br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' Science, Fermentation |
Van Nedervelde, L. et al. (1995). ''[[Biochemical Properties of Brettanomyces Yeasts.]]'' Food Spoilage Microorganisms, Woodhead Publishing.<br> | Van Nedervelde, L. et al. (1995). ''[[Biochemical Properties of Brettanomyces Yeasts.]]'' Food Spoilage Microorganisms, Woodhead Publishing.<br> | ||
| Line 441: | Line 503: | ||
Van Oevelen, D. et al. (1976). ''[[Synthesis of Aroma Components During the Spontaneous Fermentation of Lambic and Gueuze.]]'' Journal of the Institute of Brewing.<br> | Van Oevelen, D. et al. (1976). ''[[Synthesis of Aroma Components During the Spontaneous Fermentation of Lambic and Gueuze.]]'' Journal of the Institute of Brewing.<br> | ||
'''Language:''' English<br> | '''Language:''' English<br> | ||
| − | ''' | + | '''Categories:''' Science, Fermentation |
Van Oevelen, D. et al. (1977). ''[[Microbiological Aspects of Spontaneous Wort Fermentation in the Production of Lambic and Gueuze.]]'' Journal of the Institute of Brewing.<br> | Van Oevelen, D. et al. (1977). ''[[Microbiological Aspects of Spontaneous Wort Fermentation in the Production of Lambic and Gueuze.]]'' Journal of the Institute of Brewing.<br> | ||
'''Language:''' English<br> | '''Language:''' English<br> | ||
| − | ''' | + | '''Categories:''' Science, Fermentation |
Van Oevelen, D. et al. (1978). ''[[Origin and Evolution of Dimethyl Sulfide and Vicinal Diketones During the Spontaneous Fermentation of Lambic and Gueuze.]]'' Cerevisia.<br> | Van Oevelen, D. et al. (1978). ''[[Origin and Evolution of Dimethyl Sulfide and Vicinal Diketones During the Spontaneous Fermentation of Lambic and Gueuze.]]'' Cerevisia.<br> | ||
'''Language:''' English<br> | '''Language:''' English<br> | ||
| − | ''' | + | '''Categories:''' Science, Fermentation |
Van Oevelen, D. et al. (1979). ''[[Slime Production by Brewery Strains of Pediococcus cerevisiae.]]'' Journal of the American Society of Brewing Chemists.<br> | Van Oevelen, D. et al. (1979). ''[[Slime Production by Brewery Strains of Pediococcus cerevisiae.]]'' Journal of the American Society of Brewing Chemists.<br> | ||
'''Language:''' English<br> | '''Language:''' English<br> | ||
| − | ''' | + | '''Categories:''' Science, Fermentation |
Van Roost, A. (1896). [[Causerie sur la fabrication des Bières de Bruxelles - Conférence faite le 1er mars 1896, à l'Association des Brasseurs de la Province d'Anvers.]]<br> | Van Roost, A. (1896). [[Causerie sur la fabrication des Bières de Bruxelles - Conférence faite le 1er mars 1896, à l'Association des Brasseurs de la Province d'Anvers.]]<br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' Science, Fermentation |
| + | |||
| + | Van Roost, A. (1909). ''[[VAN_ROOST_Arthur_1909_Question_réponse_Houblonnage_du_lambic|Question Réponse – Houblonnage du Lambic.]]'' Le Journal du Brasseur. <br> | ||
| + | '''Language:''' French<br> | ||
| + | '''Categories:''' Brewing, Fermentation, Science | ||
Van Roy, J.P. (1990). ''[[Projets et Réalités: Le Musée Bruxellois de la Gueuze. Bières et Brasseries.]]'' <br> | Van Roy, J.P. (1990). ''[[Projets et Réalités: Le Musée Bruxellois de la Gueuze. Bières et Brasseries.]]'' <br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' Culture, History, Cantillon |
| − | + | Van Velsem, Victor. (1895). ''[[Rapport sur la Brasserie.]]'' Exposition Universelles D'Anvers 1894. <br> | |
'''Language:''' French<br> | '''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> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' Culture, History, Cantillon |
Verachtert, H. et al. (1995). ''[[Properties of Belgian Acid Beers and Their Microflora.]]'' Cerevisia.<br> | Verachtert, H. et al. (1995). ''[[Properties of Belgian Acid Beers and Their Microflora.]]'' Cerevisia.<br> | ||
| Line 481: | Line 555: | ||
Verachtert, H. et al. (2014). ''[[Belgian Acid Beers: Daily Reminiscences of the Past.]]'' Cerevisia.<br> | Verachtert, H. et al. (2014). ''[[Belgian Acid Beers: Daily Reminiscences of the Past.]]'' Cerevisia.<br> | ||
'''Language:''' English<br> | '''Language:''' English<br> | ||
| − | ''' | + | '''Categories:''' History, Science |
Vermeylen, Joseph (1962). [[Traité de la fabrication du malt et de la bière. Institut Supérieur des Fermentations, Gand.]]<br> | Vermeylen, Joseph (1962). [[Traité de la fabrication du malt et de la bière. Institut Supérieur des Fermentations, Gand.]]<br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' Science, Fermentation |
Viegas, C. (1997). ''[[Effects of low temperatures (9-33°C) and pH (3.3-5.7) in the loss of Saccharomyces cerevsiae viability by combining lethal concentrations of ethanol with octanoic and decanoic acids.]]'' International Journal of Food Microbiology.<br> | Viegas, C. (1997). ''[[Effects of low temperatures (9-33°C) and pH (3.3-5.7) in the loss of Saccharomyces cerevsiae viability by combining lethal concentrations of ethanol with octanoic and decanoic acids.]]'' International Journal of Food Microbiology.<br> | ||
| Line 493: | Line 567: | ||
Vossen, A. (1923). ''[[L'influence du Bac Refroidissoir dans la Fermentation Spontanée.]]'' Le Petit Journal du Brasseur.<br> | Vossen, A. (1923). ''[[L'influence du Bac Refroidissoir dans la Fermentation Spontanée.]]'' Le Petit Journal du Brasseur.<br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' Science, Coolship |
| + | |||
| + | Vossen, A. (1935). ''[[VOSSEN_1935_Le_lambic|Le Lambic.]]'' Le Petit Journal du Brasseur.<br> | ||
| + | '''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> | ||
| Line 501: | Line 579: | ||
Vossen, A. (1954). ''[[Champagne – Gueuze.]]'' Fermentatio, No. 1. <br> | Vossen, A. (1954). ''[[Champagne – Gueuze.]]'' Fermentatio, No. 1. <br> | ||
'''Language:''' French<br> | '''Language:''' French<br> | ||
| − | ''' | + | '''Categories:''' Science, Fermentation |
==W== | ==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> | 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> | '''Language:''' English<br> | ||
'''Category:''' Science | '''Category:''' Science | ||
Latest revision as of 08:27, 1 August 2024
The following bibliography represents a wealth of information and research on lambic that has been conducted by authors as far back as the late 1800's. The documents presented note the language (English, Dutch, or French) as well as a few keywords of the topic discussed. All work referenced here remains property of the author and/or publisher. For more information on other primary sources, please see our books page.
Author's Last Name
A
Alexandre, H. (2013). Flor Yeasts of Saccharomyces Cerevisiae— Their Ecology, Genetics and Metabolism. International Journal of Food Microbiology.
Language: English
Category: Science
Alfonzo, A. et al. (2013) Diversity and Technological Potential of Lactic Acid Bacteria of Wheat Flours. Food Microbiology.
Language: English
Category: Science
Antoine, M. (1909). Entente Sur le Prix et Conditions de Fabrication des Bières Bruxelloises. Le Petit Journal du Brasseur.
Language: French
Categories: Brewing, Commerce, History
Antoine, X. (1908). La Brasserie de Lambic. Le Petit Journal du Brasseur.
Language: French
Categories: Brewing, History, Science
B
Bamforth, C. (2002). Nutritional aspects of beer—a review Nutrition Research.
Language: English
Category: Science
Beaumont, S. (2000). Long Live Lambic. The Celebrator Beer News.
Language: English
Categories: History, Culture
Beaumont, S. (2002). A Beer Called Lambic. Saveur.
Language: English
Categories: History, Culture
Beerpassion. (2001). The Unique ‘Lambic’ and ‘Gueuze’ Pubs in Pajottenland. Beerpassion.
Language: English
Category: Geography
Belgeonne, W. (1946). L’Evolution de la Fermentation Spontanée. Le Petit Journal du Brasseur.
Language: French
Category: Science
Bleoanca, I. et al. (2013). Relationship between ethanol and oxidative stress in laboratory and brewing yeast strains. Journal of Bioscience and Bioengineering.
Language: English
Category: Science
Bokulich, N. et al. (2012). Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale. PLOS ONE.
Language: English
Category: Science
Bourdichon, F. et al. (2012) Characterization of the volatile profiles of beer using headspace solid-phase microextraction and gas chromatography–mass spectrometry. International Journal of Food Microbiology.
Language: English
Category: Science
Bourdichon, F. et al. (2013). Food fermentations: Microorganisms with technological beneficial use. International Journal of Food Microbiology.
Language: English
Category: Science
Buffels, M. (1992). Voortgezet Onderzoek op Lambikgisting Door Middel van Reinculturen en Isolaten uit Lambik. Katholieke Industriële Hogeschool Oost-Vlaanderen (KIHO).
Language: Dutch
Categories: Science, Fermentation
C
Codvelle, H. (1907). Impresssions d'Une Vente de Lambic. Le Petit Journal du Brasseur.
Language: French
Categories: Commerce, History
Codvelle, H. (1914). Les Brasseurs Bruxellois et la Réclame. Le Petit Journal du Brasseur.
Language: French
Categories: Advertising, Commerce, History
Codvelle, H. (1914). Ligue des Brasseurs et Marchands de Bières Bruxelloises. Le Petit Journal du Brasseur.
Language: French
Categories: Brewing, Commerce, History
Conterno, L. (2013). Overview of Dekkera Bruxellensis Behaviour in an Ethanol-Rich Environment Using Untargeted and Targeted Metabolomic Approaches. Food Research International.
Language: English
Category: Science
Crauwels, S. (2015). Assessing Genetic and Phenotypic Diversity of Brettanomyces Yeast. Thesis, KU Leuven.
Language: English
Category: Science
Crauwels, S. et al. (2015). Comparative Phenomics and Targeted Use of Genomics Reveals Variation in Carbon and Nitrogen Assimilation Among Different Brettanomyces Bruxellensis Strains. Applied Microbial and Cell Physiology.
Language: English
Category: Science
Curtin, C. (2013). Impact of Australian Dekkera Bruxellensis Strains Grown Under Oxygen-Limited Conditions on Model Wine Composition and Aroma. Food Microbiology.
Language: English
Category: Science
D
Daenen, L. et al. (2007). Screening and evaluation of the glucoside hydrolase activity in Saccharomyces and Brettanomyces brewing yeasts. Journal of Applied Microbiology.
Language: English
Category: Science
Daenen, L. et al. (2008). Evaluation of the Glycoside Hydrolase Activity of a Brettanomyces Strain on Glycosides from Sour Cherry (Prunus cerasus L.) Used in the Production of Special Fruit Beers. Federation of European Microbiological Societies.
Language: English
Category: Science
De Clerck, J. (1951). Essais sur la composition du trouble colloïdal appelé 'double face' du lambic. Centre Technique et Scientifique de la Brasserie, de la Malterie et des Industries Connexes - 'CBM'
Language: French
Category: Science
De Clerck, J. (1953). Essais sur la composition du trouble colloïdal appelé 'double face' du lambic. Centre Technique et Scientifique de la Brasserie, de la Malterie et des Industries Connexes - 'CBM'
Language: French
Category: Science
De Clippeleer, J. et al. (2009). Comprehensive chemical-analytical profiling and characterisation of Belgian "Kriek" beers. EBC Congress.
Language: English
Category: Science
De Cort, S. et al. (1994). Localization and Characterization of α-Glucosidase Activity in Lactobacillus brevis. Applied and Environmental Microbiology.
Language: English
Category: Science
De Keersmaecker, J. (1996). Les Secrets des Bières Lambic. Pour la Science.
Language: French
Categories: History, Culture, Science
De Keersmaecker, J. (1996). The Mystery of Lambic Beer. Scientific American.
Language: English
Categories: History, Culture, Science
De Keersmaeker-Carlier, B. (1914). La Traction Automobile en Brasserie. Le Petit Journal du Brasseur.
Language: French
Categories: Commerce, History
De Keukeleire, M. (1990). Quand le Lambic Se Fabriquait à Bruxelles. Les Cahiers de la Fonderie.
Language: French
Categories: History, Culture
De Rouck, G., et al. (2014). Analytical profiling of Belgian Kriek beers. EBC Symposium in Beer Mix Beverages.
Language: English
Category: Science
De Souza Liberal, A.T., et al. (2012). The yeast Dekkera bruxellensis genome contains two orthologs of the ARO10 gene encoding for phenylpyruvate decarboxylase. World Journal of Microbiolical Biotechnology.
Language: English
Category: Science
Delplancq, T. (1996). Les Brasseurs du Lambic: Données Historiques et Géographiques. Archives et Bibliothèques de Belgique.
Language: French
Categories: History, Culture, Geography
Derdelinckx, G. et al. (1992). Refermentation in Bottles and Kegs: A Rigorous Approach. Brauweit International.
Language: English
Category: Science
Derdelinckx, G. et al. (2006). Mechanisms of Microbiological Stability of Brewery Acid Tolerant Microorganisms. Cerevisia.
Language: English
Category: Science
E
Ebrard, L. (1966). Tonmerken van Brabantse Lambiekbrouwers. Ons Heem, No. 4.
Language: Dutch
Category: History, Culture, Barrel Markings
Erbe, T. et al. (2005) Chromatographic determination of amino acid enantiomers in beers and raw materials used for their manufacture. Food Chemistry.
Language: Dutch
Category: Science
F
Figuier, L. (1873). Les Merveilles de l’Industrie. Librairie Furne.
Language: French
Category: Science
Flinz, Th. (1878). Le progrès de la brasserie. Traité complet comprenant : le maltage, les meilleures méthodes de brassage, la fermentation et la conservation des bières (Pg 106-108). Office de publicité, Bruxelles
Language: French
Categories: Science, Fermentation
Franssens, M. (1970). De Geuzelambik: Een Levende Historiche Getuige. De Brabander, Nos. 7-8, 1970.
Language: Dutch
Category: History
Furukawa, S. et al. (2013). Significance of Microbial Symbiotic Coexistence in Traditional Fermentation. Journal of Bioscience and Bioengineering.
Language: English
Category: Science
G
Goiris, K. et al. (2007). Controlled Mixed Culture Refermentation of Spontaneous Fermented Lambic Beer: A Reliable Process to Facilitate the Production of "Old Gueuze". 71st ASBC Annual Meeting.
Language: English
Category: Science
H
Heselmans, R. (1998). Geuze – Armand Debelder. Den Bierproever.
Language: Dutch
Category: Culture, History, 3 Fonteinen
J
Jacquemin, Madeleine (2001). Inventaire des archives de la brasserie-malterie de la Fontaine exploitée par la famille Van Haelen-Coche. Archives Générales du Royaume, Bruxelles.
Language: French
Categories: Culture, History
Johnson, G. M. (1895). Brewing in Belgium and Belgian Beers. Journal of the Institute of Brewing.
Language: English
Categories: Science, History
Johnson, G. M. (1914). La Réclame pour la Vente de la Bière. Le Petit Journal du Brasseur.
Language: French
Categories: Advertising, History
Jordens, Robert (1907). Préparation du Krieken-Lambic. Le Petit Journal du Brasseur.
Language: French, English
Categories: Brewing, History
K
King, B. (1999). Changes in Bitterness as Beer Ages Naturally. Food Quality and Preference.
Language: English
Category: Science
Kufferath, H. (1936, a). Etude sur les Ferments Symbiotiques du Lambic. Le Petit Journal du Brasseur.
Language: French
Category: Science
Kufferath, H. (1936, b). Etude sur les Ferments Symbiotiques du Lambic - II. Le Petit Journal du Brasseur.
Language: French
Category: Science
L
Laforgue, R. et al. (2012). Hydroxycinnamic acid decarboxylase activity of Brettanomyces bruxellensis involved in volatile phenol production: Relationship with cell viability. Food Microbiology.
Language: English
Category: Science
Lentz, M. and Harris, C. (2015). Analysis of Growth Inhibition and Metabolism of Hydroxycinnamic Acids by Brewing and Spoilage Strains of Brettanomyces Yeast. Foods.
Language: English
Category: Science
Lindemans, P. (1945). Het Bier en het Brouwersambacht. Eigen Schoon en de Brabander.
Language: Dutch
Categories: History, Science
Lodahl, M. (1995). Belgium... A Land Of Endless Riches. Zymurgy.
Language: English
Categories: Geography, History, Cultural Awareness
Loira, I. et al. (2013). Effect of Saccharomyces strains on the quality of red wines aged on lees. Food Chemistry.
Language: English
Category: Science
Loret, S. et al. (2005). Levels of biogenic amines as a measure of the quality of the beer fermentation process: Data from Belgian samples. Food Chemistry.
Language: English
Category: Science
M
Malepeyre, F. (1896). L’Art de Faire Toutes Sortes de Bières. Roret, Paris.
Language: French
Category: Science
Martens, H. et al. (1991). Wort Enterobacteria and Other Microbial Populations Involved During the First Month of Lambic Fermentaion. Journal of the Institute of Brewing.
Language: English
Category: Science
Martens, H. et al. (1992). Synthesis of Aroma Compounds by Wort Enterobacteria During the First Stage of Lambic Fermentation. Journal of the Institute of Brewing.
Language: English
Category: Science
Matucheski, M. (1992). The Legend of the Wild and Dirty Rose. Proceedings of the AHA Conference.
Language: English
Categories: Science, Brewing, Cultural Awareness
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