Difference between revisions of "Bibliography"

From Lambic.Info
Jump to: navigation, search
(Created page with "=Research Papers= *[http://www.plosone.org/article/info%3Adoi/10.1371/journal.pone.0095384?utm_source=RateBeer+Weekly&utm_campaign=ef75f7a94a-rbweekly_90a&utm_medium=email&utm...")
 
Line 1: Line 1:
−
=Research Papers=
+
__NOTOC__
−
*[http://www.plosone.org/article/info%3Adoi/10.1371/journal.pone.0095384?utm_source=RateBeer+Weekly&utm_campaign=ef75f7a94a-rbweekly_90a&utm_medium=email&utm_term=0_33216a9626-ef75f7a94a-309367217#s1 The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer],  Freek Spitaels, Anneleen D. Wieme, Maarten Janssens, Maarten Aerts, Heide-Marie Daniel, Anita Van Landschoot, Luc De Vuyst, Peter Vandamme.
+
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.
−
*[http://www.brettanomycesproject.com/dissertation/ Brettanomyces Project Dissertation], Chad Michael Yakobson.
+
 
−
*[http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1977.tb03825.x/abstract| Microbiological Aspects of Spontaneous Wort Fermentation in the Production of Lambic and Gueuze], D. Van Oevelen, M. Spaepen, P. Timmermans and H. Verachtert.
+
==Author's Last Name==
−
*[http://www.sciencedirect.com/science/article/pii/S0723202013001513| Atypical yeasts identified as Saccharomyces cerevisiae by MALDI-TOF MS and gene sequencing are the main responsible of fermentation of chicha, a traditional beverage from Peru],J . A. Vallejoa, P. Mirandaa, J. D. Flores-Félixb, F. Sánchez-Juanesc, J. M. Ageitosa, J. M. González-Buitragoc, E. Velázquezb, T. G. Villaa.
+
 
−
*[http://www.sciencedirect.com/science/article/pii/S0021967300002557| Chromatographic determination of amino acid enantiomers in beers and raw materials used for their manufacture], T. Erbe and H. Brückner.
+
<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]]
−
*Flavour stability, [http://www.europeanbreweryconvention.org/EBCmain/organisation/publication.php| Proceedings of the European Brewery Convention Congress], C. E. Dalgliesh.
+
 
−
*[http://www.sciencedirect.com/science/article/pii/S0308814605000865| The chemistry of beer aging – a critical review], B. Vanderhaegen, H. Neven, H. Verachtert, and G. Derdelinckx.
+
==A==
−
*A study of the cardboard flavour in beer by gas chromatography, [http://www.asbcnet.org/publications/journal/Pages/default.aspx| Proceedings of the American Society of Brewing Chemists], A. M. Jamieson, E. C. Chen, and J. E. A. Van Gheluwe.
+
Antoine, X. (1908). La Brasserie de Lambic. Le Petit Journal du Brasseur.<br>
 +
Language: French<br>
 +
Category: Science, brewing
 +
 
 +
==B==
 +
Beaumont , S. (2000). Long Live Lambic. The Celebrator Beer News.<br>
 +
Language: English<br>
 +
Category: History, Culture
 +
 
 +
Beaumont , S. (2002). A Beer Called Lambic. Saveur.<br>
 +
Language: English<br>
 +
Category: History, Culture
 +
 
 +
Beerpassion. (2001). The unique ‘Lambic’ and ‘Gueuze’ pubs in Pajottenland. Beerpassion.<br>
 +
Language: English<br>
 +
Category: Geography
 +
 
 +
Belgeonne, W. (1946). L’Evolution de la Fermentation Spontanée. Le Petit Journal du Brasseur.<br>
 +
Language: French<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
 +
 
 +
Buffels, M. (1992). Voortgezet Onderzoek op Lambikgisting Door Middel van Reinculturen en Isolaten uit Lambik.Publisher Unknown.<br>
 +
Language: Dutch<br>
 +
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.<br>
 +
Language: English<br>
 +
Category: Science
 +
 
 +
De Keersmaecker, J. (1996). The Mystery of Lambic Beer. Scientific American.<br>
 +
Language: English<br>
 +
Category: History, Culture, Science
 +
 
 +
De Keersmaecker, J. (1996). Les Secrets des Bières Lambic. Pour la Science.<br>
 +
Language: French<br>
 +
Category: History, Culture, Science
 +
 
 +
De Keukeleire, M. (1990). Quand le Lambic Se Fabriquait à Bruxelles. Les Cahiers de la Fonderie.<br>
 +
Language: French<br>
 +
Category: History, Culture
 +
 
 +
Delplancq, T. (1996). Les Brasseurs du Lambic: Données Historiques et Géographiques. Archives et Bibliothèques de Belgique.<br>
 +
Language: French<br>
 +
Category: History, Culture, Geography
 +
 
 +
Derdelinckx, G. et al. (2006). Mechanisms of microbiological stability of brewery acid tolerant microorganisms. Cerevisia.<br>
 +
Language: English<br>
 +
Category: Science
 +
 
 +
Derdelinckx, G. et al. (1992). Refermentation in bottles and kegs: a rigorous approach. Brauweit International.<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
 +
 
 +
==E==
 +
Ebrard, L. (1966). Tonmerken van Brabantse Lambiekbrouwers. Publisher Unknown.<br>
 +
Language: Dutch<br>
 +
Category: History, Culture, Barrel Markings
 +
 
 +
==F==
 +
Figuier, L. (1873). Les Merveilles de l’Industrie. Librairie Furne.<br>
 +
Language: French<br>
 +
Category: Science
 +
 
 +
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==
 +
Guinard, J.-X. (1990). Lambic. Brewer's Publications.<br>
 +
Language: English<br>
 +
Category: Geography, History, Science, Brewing, Culture
 +
 
 +
==H==
 +
Heselmans, R. (1998). Geuze – Armand Debelder. Den Bierproever.<br>
 +
Language: Dutch<br>
 +
Category: Culture, History, 3 Fonteinen
 +
 
 +
==K==
 +
Kufferath, H. (1936a). 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. Le Petit Journal du Brasseur.<br>
 +
Language: French<br>
 +
Category: Science
 +
 
 +
==L==
 +
Lodahl, M. (1995). Belgium... A Land Of Endless Riches. Zymurgy.<br>
 +
Language: English<br>
 +
Category: Geography, History, Cultural Awareness
 +
 
 +
==M==
 +
Malepeyre, F. (1896). L’Art de Faire Toutes Sortes de Bières. Publisher Unknown.<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>
 +
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>
 +
Language: English<br>
 +
Category: Science
 +
 
 +
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
 +
 
 +
Mertens, M. (2007). Op Bezoek bij Brouwerij Girardin. De Zytholoog.<br>
 +
Language: Dutch<br>
 +
Category: Culture, History, Girardin
 +
 
 +
Mineur, E. (1909). A Propos du Lambic. Le Petit Journal du Brasseur. <br>
 +
Language: French<br>
 +
Category: Culture, History
 +
 
 +
Moreaulevy, - (1905). Fermentation des Bières. Publisher Unknown.<br>
 +
Language : French<br>
 +
Category : Science
 +
 
 +
Mussche, R. (1999). Spontaneous fermentation - the production of Belgian lambic, gueuze and fruit beers . Brewer's Gaurdian.<br>
 +
Language: English<br>
 +
Category: History, Brewing, Science
 +
 
 +
Mussche, R. (1999). Where the Wild Yeasts Are! Brewer's Gaurdian.<br>
 +
Language: English<br>
 +
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<br>
 +
Category: History, Culture<br>
 +
 
 +
Noonen, G. (1987). Belgian Lambics. Beer Styles.<br>
 +
Language: English<br>
 +
Category: History, Culture, Science
 +
 
 +
==S==
 +
Spaepen, M. et al. (1982). Esterase Activity in the Genus Brettanomyces. Journal of the Institute of Brewing.<br>
 +
Language: English<br>
 +
Category: Science
 +
 
 +
Spaepen, M. et al. (1979). Higher Fatty Acid (HFA) and HFA-Ester Content of spontaneously fermented Belgian Beers and Evalution of their Analytical Determination. Brauwissenschaft.<br>
 +
Language: English<br>
 +
Category: Science
 +
 
 +
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
 +
 
 +
Sharp, M. et al. (1992). Brewing Lambic Beers Traditionally and at Home . Proceedings of the AHA Conference.<br>
 +
Language: English<br>
 +
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>
 +
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>
 +
Language: English<br>
 +
Category: Science
 +
 
 +
Spaepen, M. (1982). Esterase Activity in the Genus Brettanomyces. Journal of the Institute of Brewing.<br>
 +
Language: English<br>
 +
Category: Science
 +
 
 +
Spitaels , F. et al. (2014). The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer. PLOS ONE.<br>
 +
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>
 +
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>
 +
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>
 +
Language: English<br>
 +
Category: Science
 +
 
 +
==V==
 +
Van Cauwenberge, P. (1928a). La Fabrication du Lambic. Le Petit Journal du Brasseur.<br>
 +
Language: French<br>
 +
Category: Science
 +
 
 +
Van Cauwenberge, P. (1928b). La Fabrication du Lambic. Le Petit Journal du Brasseur.<br>
 +
Language: French<br>
 +
Category: Science
 +
 
 +
Van Cauwenberge, P. (1928c). La Fabrication du Lambic. Le Petit Journal du Brasseur.<br>
 +
Language: French<br>
 +
Category: Science
 +
 
 +
Van den Eeckhout , P. (2010). Eating and Drinking in Brussels. Apetite.<br>
 +
Language: English<br>
 +
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>
 +
Language : French<br>
 +
Category : Science
 +
 
 +
Van Den Steen, J. (2001). Lambic, the oldest of modern beers. Beerpassion.<br>
 +
Language: English<br>
 +
Category: History
 +
 
 +
Van Den Steen, J. (2001). The Passion Panel: Going for Gueuze. Beerpassion.<br>
 +
Language: English<br>
 +
Category: History, Culture
 +
 
 +
Van Laer, H. (1889). Note sur les Fermentations Visqueuses. Publisher Unknown.<br>
 +
Langauge: French<br>
 +
Category: Science
 +
 
 +
Van Laer, H. (1897). Questions – Réponses. Le Petit Journal du Brasseur. <br>
 +
Language: French<br>
 +
Category: Science
 +
 
 +
Van Laer, H. (1900). Recherches sur les Bières à Double Face. Annales de l’Institut Pasteur.<br>
 +
Language: French<br>
 +
Category: Science 
 +
 
 +
Van Laer, H. (1909).  Questions – Réponses. Le Petite Journal du Brasseur. <br>
 +
Language: French<br>
 +
Category: Science
 +
 
 +
Van Laer, H. (1928a). La fermentation des Lambics. Le Petit Journal du Brasseur.<br>
 +
Language: French<br>
 +
Category: Science
 +
 
 +
Van Laer, H. (1928b). La fermentation des Lambics. Le Petit Journal du Brasseur.<br>
 +
Language: French<br>
 +
Category: Science
 +
 
 +
Van Nedervelde, L. et al. (1995). Biochemical Properties of Brettanomyces Yeasts. In Food Spoilage Microorganisms, Woodhead Publishing.<br>
 +
Language: English<br>
 +
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>
 +
Language: English<br>
 +
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>
 +
Language: English<br>
 +
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>
 +
Language: English<br>
 +
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>
 +
Language: English<br>
 +
Category: 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
 +
 
 +
Vansevenant, Annick. (2005). Le Brasseur à l’Étoile Michelin. Le Journal du Brasseur. <br>
 +
Language: French<br>
 +
Category: 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. (2014). BELGIAN ACIDIC BEERS Daily Reminiscences of the Past. Cerevisia.<br>
 +
Language: English<br>
 +
Category: History, Science
 +
 
 +
Vossen, A. (1923). L'influence du Bac Refroidissoir dans la Fermentation Spontanée. Le Petit Journal du Brasseur.<br>
 +
Language: French<br>
 +
Category: Science
 +
 
 +
Vossen, A. (1937). Du Lambic. Le Petit Journal du Brasseur<br>
 +
Language: French<br>
 +
Category: Science
 +
 
 +
Vossen, A. (1954).  Champagne – Gueuze. Fermentatio, No. 1. <br>
 +
Language: French<br>
 +
Category: Science, Fermentation

Revision as of 10:20, 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 | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

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 ACIDIC 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

Retrieved from "http://www.Lambic.Info/index.php?title=Bibliography&oldid=11052"