Difference between revisions of "Bibliography"
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==A== | ==A== | ||
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> |
| − | Category: Science, brewing | + | '''Category:''' Science, brewing |
==B== | ==B== | ||
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> |
| − | Category: History, Culture | + | '''Category:''' 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> |
| − | Category: History, Culture | + | '''Category:''' 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> | ||
| − | Language: English<br> | + | '''Language:''' English<br> |
| − | Category: Geography | + | '''Category:''' Geography |
Belgeonne, W. (1946). L’Evolution de la Fermentation Spontanée. Le Petit Journal du Brasseur.<br> | Belgeonne, W. (1946). L’Evolution de la Fermentation Spontanée. Le Petit Journal du Brasseur.<br> | ||
| − | Language: French<br> | + | '''Language:''' French<br> |
| − | 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 |
| − | 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. Publisher Unknown.<br> |
| − | Language: Dutch<br> | + | '''Language:''' Dutch<br> |
| − | Category: Science, Fermentation | + | '''Category:''' Science, Fermentation |
==D== | ==D== | ||
Daenen, L. et al. (2008). Evaluation of the glycoside hydrolase activity of a Brettanomyces strain on glycosides from sour cherry (Prunus cerasus L.) used in the production of special fruit beers. Federation of European Microbiological Societies.<br> | Daenen, L. et al. (2008). Evaluation of the glycoside hydrolase activity of a Brettanomyces strain on glycosides from sour cherry (Prunus cerasus L.) used in the production of special fruit beers. Federation of European Microbiological Societies.<br> | ||
| − | Language: English<br> | + | '''Language:''' English<br> |
| − | Category: Science | + | '''Category:''' Science |
De 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> |
| − | Category: History, Culture, Science | + | '''Category:''' History, Culture, Science |
De Keersmaecker, J. (1996). Les Secrets des Bières Lambic. Pour la Science.<br> | De Keersmaecker, J. (1996). Les Secrets des Bières Lambic. Pour la Science.<br> | ||
| − | Language: French<br> | + | '''Language:''' French<br> |
| − | Category: History, Culture, Science | + | '''Category:''' History, Culture, Science |
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> |
| − | Category: History, Culture | + | '''Category:''' History, Culture |
Delplancq, T. (1996). Les Brasseurs du Lambic: Données Historiques et Géographiques. Archives et Bibliothèques de Belgique.<br> | Delplancq, T. (1996). Les Brasseurs du Lambic: Données Historiques et Géographiques. Archives et Bibliothèques de Belgique.<br> | ||
| − | Language: French<br> | + | '''Language:''' French<br> |
| − | Category: History, Culture, Geography | + | '''Category:''' History, Culture, Geography |
Derdelinckx, G. et al. (2006). Mechanisms of microbiological stability of brewery acid tolerant microorganisms. Cerevisia.<br> | 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 |
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> | ||
| − | 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> | De Cort, S. et al. (1994). Localization and Characterization of α-Glucosidase Activity in Lactobacillus brevis. Applied and Environmental Microbiology.<br> | ||
| − | Language: English<br> | + | '''Language:''' English<br> |
| − | Category: Science | + | '''Category:''' Science |
==E== | ==E== | ||
Ebrard, L. (1966). Tonmerken van Brabantse Lambiekbrouwers. Publisher Unknown.<br> | Ebrard, L. (1966). Tonmerken van Brabantse Lambiekbrouwers. Publisher Unknown.<br> | ||
| − | Language: Dutch<br> | + | '''Language:''' Dutch<br> |
| − | Category: History, Culture, Barrel Markings | + | '''Category:''' History, Culture, Barrel Markings |
==F== | ==F== | ||
Figuier, L. (1873). Les Merveilles de l’Industrie. Librairie Furne.<br> | Figuier, L. (1873). Les Merveilles de l’Industrie. Librairie Furne.<br> | ||
| − | Language: French<br> | + | '''Language:''' French<br> |
| − | Category: Science | + | '''Category:''' Science |
Furukawa, S. et al. (2013). Significance of microbial symbiotic coexistence in traditional fermentation. Journal of Bioscience and Bioengineering.<br> | Furukawa, S. et al. (2013). Significance of microbial symbiotic coexistence in traditional fermentation. Journal of Bioscience and Bioengineering.<br> | ||
| − | Language: English<br> | + | '''Language:''' English<br> |
| − | Category: Science | + | '''Category:''' Science |
==G== | ==G== | ||
Guinard, J.-X. (1990). Lambic. Brewer's Publications.<br> | Guinard, J.-X. (1990). Lambic. Brewer's Publications.<br> | ||
| − | Language: English<br> | + | '''Language:''' English<br> |
| − | Category: Geography, History, Science, Brewing, Culture | + | '''Category:''' Geography, History, Science, Brewing, Culture |
==H== | ==H== | ||
Heselmans, R. (1998). Geuze – Armand Debelder. Den Bierproever.<br> | Heselmans, R. (1998). Geuze – Armand Debelder. Den Bierproever.<br> | ||
| − | Language: Dutch<br> | + | '''Language:''' Dutch<br> |
| − | Category: Culture, History, 3 Fonteinen | + | '''Category:''' Culture, History, 3 Fonteinen |
==K== | ==K== | ||
Kufferath, H. (1936a). Etude sur les Ferments Symbiotiques du Lambic. Le Petit Journal du Brasseur.<br> | Kufferath, H. (1936a). Etude sur les Ferments Symbiotiques du Lambic. Le Petit Journal du Brasseur.<br> | ||
| − | Language: French<br> | + | '''Language:''' French<br> |
| − | Category: Science | + | '''Category:''' Science |
Kufferath, H. (1936b). Etude sur les Ferments Symbiotiques du Lambic. Le Petit Journal du Brasseur.<br> | Kufferath, H. (1936b). Etude sur les Ferments Symbiotiques du Lambic. Le Petit Journal du Brasseur.<br> | ||
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==L== | ==L== | ||
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> |
| − | Category: Geography, History, Cultural Awareness | + | '''Category:''' Geography, History, Cultural Awareness |
==M== | ==M== | ||
Malepeyre, F. (1896). L’Art de Faire Toutes Sortes de Bières. Publisher Unknown.<br> | Malepeyre, F. (1896). L’Art de Faire Toutes Sortes de Bières. Publisher Unknown.<br> | ||
| − | Language : French<br> | + | '''Language:''' French<br> |
| − | Category : Science | + | '''Category:''' Science |
Martens, H. et al. (1991). Wort Enterobacteria and Other Microbial Populations Involved During the First Month of Lambic Fermentaion. Journal of the Instutute of Brewing.<br> | Martens, H. et al. (1991). Wort Enterobacteria and Other Microbial Populations Involved During the First Month of Lambic Fermentaion. Journal of the Instutute of Brewing.<br> | ||
| − | Language: English<br> | + | '''Language:''' English<br> |
| − | Category: Science | + | '''Category:''' Science |
Martens, H. et al. (1992). Synthesis of Aroma Compounds by Wort Enterobacteria During the First Stage of Lambic Fermentation. Journal of the Instutute of Brewing.<br> | Martens, H. et al. (1992). Synthesis of Aroma Compounds by Wort Enterobacteria During the First Stage of Lambic Fermentation. Journal of the Instutute of Brewing.<br> | ||
| − | Language: English<br> | + | '''Language:''' English<br> |
| − | Category: Science | + | '''Category:''' Science |
Matucheski , M. (1992). The Legend of the Wild and Dirty Rose. Proceedings of the AHA Conference.<br> | Matucheski , M. (1992). The Legend of the Wild and Dirty Rose. Proceedings of the AHA Conference.<br> | ||
| − | Language: English<br> | + | '''Language:''' English<br> |
| − | Category: Science, Brewing, Cultural Awareness | + | '''Category:''' Science, Brewing, Cultural Awareness |
Mertens, M. (2007). Op Bezoek bij Brouwerij Girardin. De Zytholoog.<br> | Mertens, M. (2007). Op Bezoek bij Brouwerij Girardin. De Zytholoog.<br> | ||
| − | Language: Dutch<br> | + | '''Language:''' Dutch<br> |
| − | Category: Culture, History, Girardin | + | '''Category:''' Culture, History, Girardin |
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> |
| − | Category: Culture, History | + | '''Category:''' Culture, History |
Moreaulevy, - (1905). Fermentation des Bières. Publisher Unknown.<br> | Moreaulevy, - (1905). Fermentation des Bières. Publisher Unknown.<br> | ||
| − | Language : French<br> | + | '''Language:''' French<br> |
| − | Category : Science | + | '''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 Gaurdian.<br> | ||
| − | Language: English<br> | + | '''Language:''' English<br> |
| − | Category: History, Brewing, Science | + | '''Category:''' 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 Gaurdian.<br> | ||
| − | Language: English<br> | + | '''Language:''' English<br> |
| − | Category: History, Brewing, Science | + | '''Category:''' History, Brewing, Science |
==N== | ==N== | ||
Nisser, M. et al. (1990) Revue d’Histoire Sociale et Industrielle de la Région Bruxelloise. ASBL La Fonderie | Nisser, M. et al. (1990) Revue d’Histoire Sociale et Industrielle de la Région Bruxelloise. ASBL La Fonderie | ||
| − | Language: French<br> | + | '''Language:''' French<br> |
| − | Category: History, Culture<br> | + | '''Category:''' History, Culture<br> |
Noonen, G. (1987). Belgian Lambics. Beer Styles.<br> | Noonen, G. (1987). Belgian Lambics. Beer Styles.<br> | ||
| − | Language: English<br> | + | '''Language:''' English<br> |
| − | Category: History, Culture, Science | + | '''Category:'' History, Culture, Science |
==S== | ==S== | ||
Spaepen, M. et al. (1982). Esterase Activity in the Genus Brettanomyces. Journal of the Institute of Brewing.<br> | Spaepen, M. et al. (1982). Esterase Activity in the Genus Brettanomyces. Journal of the Institute of Brewing.<br> | ||
| − | Language: English<br> | + | '''Language:''' English<br> |
| − | Category: Science | + | '''Category:''' Science |
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> | 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. (1979). Fatty Acids and Esters Produced During the Spontaneous Fermentation of Lambic and Gueuze. Journal of the Institute of Brewing.<br> | Spaepen, M. et al. (1979). 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 |
Sharp, M. et al. (1992). Brewing Lambic Beers Traditionally and at Home . Proceedings of the AHA Conference.<br> | Sharp, M. et al. (1992). Brewing Lambic Beers Traditionally and at Home . Proceedings of the AHA Conference.<br> | ||
| − | Language: English<br> | + | '''Language:''' English<br> |
| − | Category: Brewing, Cultural Awareness, History | + | '''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> | 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> | 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 |
Spaepen, M. (1982). Esterase Activity in the Genus Brettanomyces. Journal of the Institute of Brewing.<br> | Spaepen, M. (1982). Esterase Activity in the Genus Brettanomyces. Journal of the Institute of Brewing.<br> | ||
| − | Language: English<br> | + | '''Language:''' English<br> |
| − | Category: Science | + | '''Category:''' Science |
Spitaels , F. et al. (2014). The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer. PLOS ONE.<br> | Spitaels , F. et al. (2014). The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer. PLOS ONE.<br> | ||
| − | Language: English<br> | + | '''Language:''' English<br> |
| − | Category: Science | + | '''Category:''' Science |
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> | + | '''Language:''' English<br> |
| − | Category: Science | + | '''Category:''' Science |
Spitaels , F. et al. (2015). Microbiota and metabolites of aged bottled gueuze beers converge to the same composition. Food Microbiology.<br> | Spitaels , F. et al. (2015). Microbiota and metabolites of aged bottled gueuze beers converge to the same composition. Food Microbiology.<br> | ||
| − | Language: English<br> | + | '''Language:''' English<br> |
| − | Category: Science | + | '''Category:''' Science |
Spitaels , F. et al. (2015). The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation. Food Microbiology.<br> | Spitaels , F. et al. (2015). The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation. Food Microbiology.<br> | ||
| − | Language: English<br> | + | '''Language:''' English<br> |
| − | Category: Science | + | '''Category:''' Science |
==V== | ==V== | ||
Van Cauwenberge, P. (1928a). La Fabrication du Lambic. Le Petit Journal du Brasseur.<br> | Van Cauwenberge, P. (1928a). La Fabrication du Lambic. Le Petit Journal du Brasseur.<br> | ||
| − | Language: French<br> | + | '''Language:''' French<br> |
| − | Category: Science | + | '''Category:''' Science |
Van Cauwenberge, P. (1928b). La Fabrication du Lambic. Le Petit Journal du Brasseur.<br> | Van Cauwenberge, P. (1928b). La Fabrication du Lambic. Le Petit Journal du Brasseur.<br> | ||
| − | Language: French<br> | + | '''Language:''' French<br> |
| − | Category: Science | + | '''Category:''' Science |
Van Cauwenberge, P. (1928c). La Fabrication du Lambic. Le Petit Journal du Brasseur.<br> | Van Cauwenberge, P. (1928c). La Fabrication du Lambic. Le Petit Journal du Brasseur.<br> | ||
| − | Language: French<br> | + | '''Language:''' French<br> |
| − | Category: Science | + | '''Category:''' Science |
Van den Eeckhout , P. (2010). Eating and Drinking in Brussels. Apetite.<br> | Van den Eeckhout , P. (2010). Eating and Drinking in Brussels. Apetite.<br> | ||
| − | Language: English<br> | + | '''Language:''' English<br> |
| − | Category: History, Culture | + | '''Category:''' 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> | + | '''Language:''' French<br> |
| − | Category : Science | + | '''Category:''' Science |
Van Den Steen, J. (2001). Lambic, the oldest of modern beers. Beerpassion.<br> | Van Den Steen, J. (2001). Lambic, the oldest of modern beers. Beerpassion.<br> | ||
| − | Language: English<br> | + | '''Language:''' English<br> |
| − | Category: History | + | '''Category:''' History |
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> |
| − | Category: History, Culture | + | '''Category:''' History, Culture |
Van Laer, H. (1889). Note sur les Fermentations Visqueuses. Publisher Unknown.<br> | Van Laer, H. (1889). Note sur les Fermentations Visqueuses. Publisher Unknown.<br> | ||
| − | Langauge: French<br> | + | '''Langauge:''' French<br> |
| − | Category: Science | + | '''Category:''' Science |
Van Laer, H. (1897). Questions – Réponses. Le Petit Journal du Brasseur. <br> | Van Laer, H. (1897). Questions – Réponses. Le Petit Journal du Brasseur. <br> | ||
| − | Language: French<br> | + | '''Language:''' French<br> |
| − | Category: Science | + | '''Category:''' Science |
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> |
| − | Category: Science | + | '''Category:''' Science |
Van Laer, H. (1909). Questions – Réponses. Le Petite Journal du Brasseur. <br> | Van Laer, H. (1909). Questions – Réponses. Le Petite Journal du Brasseur. <br> | ||
| − | Language: French<br> | + | '''Language:''' French<br> |
| − | Category: Science | + | '''Category:''' Science |
Van Laer, H. (1928a). La fermentation des Lambics. Le Petit Journal du Brasseur.<br> | Van Laer, H. (1928a). La fermentation des Lambics. Le Petit Journal du Brasseur.<br> | ||
| − | Language: French<br> | + | '''Language:''' French<br> |
| − | Category: Science | + | '''Category:''' Science |
Van Laer, H. (1928b). La fermentation des Lambics. Le Petit Journal du Brasseur.<br> | Van Laer, H. (1928b). La fermentation des Lambics. Le Petit Journal du Brasseur.<br> | ||
| − | Language: French<br> | + | '''Language:''' French<br> |
| − | Category: Science | + | '''Category:''' Science |
Van Nedervelde, L. et al. (1995). Biochemical Properties of Brettanomyces Yeasts. In Food Spoilage Microorganisms, Woodhead Publishing.<br> | Van Nedervelde, L. et al. (1995). Biochemical Properties of Brettanomyces Yeasts. In Food Spoilage Microorganisms, Woodhead Publishing.<br> | ||
| − | Language: English<br> | + | '''Language:''' English<br> |
| − | Category: Science | + | '''Category:''' Science |
Van Oevelen, D. et al. (1976). Synthesis of Aroma Components During the Spontaneous Fermentation of Lambic and Gueuze. Journal of the Institute of Brewing.<br> | 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> |
| − | Category: Science | + | '''Category:''' Science |
Van Oevelen, D. et al. (1977). Microbiological Aspects of Spontaneous Wort Fermentation in the Production of Lambic and Gueuze. Journal of the Institute of Brewing.<br> | 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> |
| − | Category: Science | + | '''Category:''' Science |
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> |
| − | Category: Science | + | '''Category:'' Science |
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> |
| − | Category: Science | + | '''Category:''' 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> |
| − | Category: Culture, History, Cantillon | + | '''Category:''' Culture, History, Cantillon |
Vansevenant, Annick. (2005). Le Brasseur à l’Étoile Michelin. Le Journal du Brasseur. <br> | Vansevenant, Annick. (2005). Le Brasseur à l’Étoile Michelin. Le Journal du Brasseur. <br> | ||
| − | Language: French<br> | + | '''Language:''' French<br> |
| − | Category: Culture, History, Cantillon | + | '''Category:''' Culture, History, Cantillon |
Verachtert, H. et al. (1995). Properties of Belgian Acid Beers and Their Microflora. Cerevisia.<br> | Verachtert, H. et al. (1995). Properties of Belgian Acid Beers and Their Microflora. Cerevisia.<br> | ||
| − | Language: English<br> | + | '''Language:''' English<br> |
| − | Category: Science | + | '''Category:''' Science |
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> |
| − | Category: History, Science | + | '''Category:''' History, Science |
Vossen, A. (1923). L'influence du Bac Refroidissoir dans la Fermentation Spontanée. Le Petit Journal du Brasseur.<br> | Vossen, A. (1923). L'influence du Bac Refroidissoir dans la Fermentation Spontanée. Le Petit Journal du Brasseur.<br> | ||
| − | Language: French<br> | + | '''Language:''' French<br> |
| − | Category: Science | + | '''Category:''' Science |
Vossen, A. (1937). Du Lambic. Le Petit Journal du Brasseur<br> | Vossen, A. (1937). Du Lambic. Le Petit Journal du Brasseur<br> | ||
| − | Language: French<br> | + | '''Language:''' French<br> |
| − | Category: Science | + | '''Category:''' Science |
Vossen, A. (1954). Champagne – Gueuze. Fermentatio, No. 1. <br> | Vossen, A. (1954). Champagne – Gueuze. Fermentatio, No. 1. <br> | ||
| − | Language: French<br> | + | '''Language:''' French<br> |
| − | Category: Science, Fermentation | + | '''Category:''' Science, Fermentation |
Revision as of 10:31, 3 August 2015
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.
Author's Last Name
A
Antoine, X. (1908). La Brasserie de Lambic. Le Petit Journal du Brasseur.
Language: French
Category: Science, brewing
B
Beaumont , S. (2000). Long Live Lambic. The Celebrator Beer News.
Language: English
Category: History, Culture
Beaumont , S. (2002). A Beer Called Lambic. Saveur.
Language: English
Category: 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
Bokulich , N. et al. (2012). Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale. PLOS ONE.
Language: English
Category: Science
Buffels, M. (1992). Voortgezet Onderzoek op Lambikgisting Door Middel van Reinculturen en Isolaten uit Lambik. Publisher Unknown.
Language: Dutch
Category: Science, Fermentation
D
Daenen, L. et al. (2008). Evaluation of the glycoside hydrolase activity of a Brettanomyces strain on glycosides from sour cherry (Prunus cerasus L.) used in the production of special fruit beers. Federation of European Microbiological Societies.
Language: English
Category: Science
De Keersmaecker, J. (1996). The Mystery of Lambic Beer. Scientific American.
Language: English
Category: History, Culture, Science
De Keersmaecker, J. (1996). Les Secrets des Bières Lambic. Pour la Science.
Language: French
Category: History, Culture, Science
De Keukeleire, M. (1990). Quand le Lambic Se Fabriquait à Bruxelles. Les Cahiers de la Fonderie.
Language: French
Category: History, Culture
Delplancq, T. (1996). Les Brasseurs du Lambic: Données Historiques et Géographiques. Archives et Bibliothèques de Belgique.
Language: French
Category: History, Culture, Geography
Derdelinckx, G. et al. (2006). Mechanisms of microbiological stability of brewery acid tolerant microorganisms. Cerevisia.
Language: English
Category: Science
Derdelinckx, G. et al. (1992). Refermentation in bottles and kegs: a rigorous approach. Brauweit International.
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
E
Ebrard, L. (1966). Tonmerken van Brabantse Lambiekbrouwers. Publisher Unknown.
Language: Dutch
Category: History, Culture, Barrel Markings
F
Figuier, L. (1873). Les Merveilles de l’Industrie. Librairie Furne.
Language: French
Category: Science
Furukawa, S. et al. (2013). Significance of microbial symbiotic coexistence in traditional fermentation. Journal of Bioscience and Bioengineering.
Language: English
Category: Science
G
Guinard, J.-X. (1990). Lambic. Brewer's Publications.
Language: English
Category: Geography, History, Science, Brewing, Culture
H
Heselmans, R. (1998). Geuze – Armand Debelder. Den Bierproever.
Language: Dutch
Category: Culture, History, 3 Fonteinen
K
Kufferath, H. (1936a). 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. Le Petit Journal du Brasseur.
Language: French
Category: Science
L
Lodahl, M. (1995). Belgium... A Land Of Endless Riches. Zymurgy.
Language: English
Category: Geography, History, Cultural Awareness
M
Malepeyre, F. (1896). L’Art de Faire Toutes Sortes de Bières. Publisher Unknown.
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.
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.
Language: English
Category: Science
Matucheski , M. (1992). The Legend of the Wild and Dirty Rose. Proceedings of the AHA Conference.
Language: English
Category: Science, Brewing, Cultural Awareness
Mertens, M. (2007). Op Bezoek bij Brouwerij Girardin. De Zytholoog.
Language: Dutch
Category: Culture, History, Girardin
Mineur, E. (1909). A Propos du Lambic. Le Petit Journal du Brasseur.
Language: French
Category: Culture, History
Moreaulevy, - (1905). Fermentation des Bières. Publisher Unknown.
Language: French
Category: Science
Mussche, R. (1999). Spontaneous fermentation - the production of Belgian lambic, gueuze and fruit beers . Brewer's Gaurdian.
Language: English
Category: History, Brewing, Science
Mussche, R. (1999). Where the Wild Yeasts Are! Brewer's Gaurdian.
Language: English
Category: History, Brewing, Science
N
Nisser, M. et al. (1990) Revue d’Histoire Sociale et Industrielle de la Région Bruxelloise. ASBL La Fonderie
Language: French
Category: History, Culture
Noonen, G. (1987). Belgian Lambics. Beer Styles.
Language: English
'Category: History, Culture, Science
S
Spaepen, M. et al. (1982). Esterase Activity in the Genus Brettanomyces. Journal of the Institute of Brewing.
Language: English
Category: Science
Spaepen, M. et al. (1979). Higher Fatty Acid (HFA) and HFA-Ester Content of spontaneously fermented Belgian Beers and Evalution of their Analytical Determination. Brauwissenschaft.
Language: English
Category: Science
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
Sharp, M. et al. (1992). Brewing Lambic Beers Traditionally and at Home . Proceedings of the AHA Conference.
Language: English
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.
Language: English
Category: Science
Shantha Kumara, H. et al. (1993). Localization and Characterization of α-Glucosidase Activity in Brettanomyces lambicus. Applied and Environmental Microbiology.
Language: English
Category: Science
Spaepen, M. (1982). Esterase Activity in the Genus Brettanomyces. Journal of the Institute of Brewing.
Language: English
Category: Science
Spitaels , F. et al. (2014). The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer. PLOS ONE.
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.
Language: English
Category: Science
Spitaels , F. et al. (2015). Microbiota and metabolites of aged bottled gueuze beers converge to the same composition. Food Microbiology.
Language: English
Category: Science
Spitaels , F. et al. (2015). The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation. Food Microbiology.
Language: English
Category: Science
V
Van Cauwenberge, P. (1928a). La Fabrication du Lambic. Le Petit Journal du Brasseur.
Language: French
Category: Science
Van Cauwenberge, P. (1928b). La Fabrication du Lambic. Le Petit Journal du Brasseur.
Language: French
Category: Science
Van Cauwenberge, P. (1928c). La Fabrication du Lambic. Le Petit Journal du Brasseur.
Language: French
Category: Science
Van den Eeckhout , P. (2010). Eating and Drinking in Brussels. Apetite.
Language: English
Category: 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.
Language: French
Category: Science
Van Den Steen, J. (2001). Lambic, the oldest of modern beers. Beerpassion.
Language: English
Category: History
Van Den Steen, J. (2001). The Passion Panel: Going for Gueuze. Beerpassion.
Language: English
Category: History, Culture
Van Laer, H. (1889). Note sur les Fermentations Visqueuses. Publisher Unknown.
Langauge: French
Category: Science
Van Laer, H. (1897). Questions – Réponses. Le Petit Journal du Brasseur.
Language: French
Category: Science
Van Laer, H. (1900). Recherches sur les Bières à Double Face. Annales de l’Institut Pasteur.
Language: French
Category: Science
Van Laer, H. (1909). Questions – Réponses. Le Petite Journal du Brasseur.
Language: French
Category: Science
Van Laer, H. (1928a). La fermentation des Lambics. Le Petit Journal du Brasseur.
Language: French
Category: Science
Van Laer, H. (1928b). La fermentation des Lambics. Le Petit Journal du Brasseur.
Language: French
Category: Science
Van Nedervelde, L. et al. (1995). Biochemical Properties of Brettanomyces Yeasts. In Food Spoilage Microorganisms, Woodhead Publishing.
Language: English
Category: Science
Van Oevelen, D. et al. (1976). Synthesis of Aroma Components During the Spontaneous Fermentation of Lambic and Gueuze. Journal of the Institute of Brewing.
Language: English
Category: Science
Van Oevelen, D. et al. (1977). Microbiological Aspects of Spontaneous Wort Fermentation in the Production of Lambic and Gueuze. Journal of the Institute of Brewing.
Language: English
Category: Science
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
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
Van Roy, J.P. (1990). Projets et Réalités: Le Musée Bruxellois de la Gueuze. Bières et Brasseries.
Language: French
Category: Culture, History, Cantillon
Vansevenant, Annick. (2005). Le Brasseur à l’Étoile Michelin. Le Journal du Brasseur.
Language: French
Category: 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. (2014). Belgian Acid Beers: Daily Reminiscences of the Past. Cerevisia.
Language: English
Category: History, Science
Vossen, A. (1923). L'influence du Bac Refroidissoir dans la Fermentation Spontanée. Le Petit Journal du Brasseur.
Language: French
Category: Science
Vossen, A. (1937). Du Lambic. Le Petit Journal du Brasseur
Language: French
Category: Science
Vossen, A. (1954). Champagne – Gueuze. Fermentatio, No. 1.
Language: French
Category: Science, Fermentation