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__NOTOC__The following bibliography represents a wealth of information and research on lambic that has been conducted by authors as far back as the late 1800's. The documents presented note the language (English, Dutch, or French) as well as a few keywords of the topic discussed. All work referenced here remains property of the author and/or publisher. ==Author's Last Name=Research Papers=*<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]] | [[http:#Z|Z]]</span></wwwdiv><noinclude>[[Category: Navigation aids]] ==A==Antoine, X.plosone(1908).org/article/info%3Adoi/10La Brasserie de Lambic.1371/journalLe Petit Journal du Brasseur.pone.0095384?utm_source<br>Language: French<br>Category: Science, brewing =RateBeer+Weekly&utm_campaign=ef75f7a94a-rbweekly_90a&utm_mediumB=email&utm_term=0_33216a9626Beaumont , 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-ef75f7a94aResident Microbiota Are Responsible for Multi-309367217#s1 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 Microbial Diversity Mystery of Traditional Spontaneously Fermented Lambic Beer]. Scientific American.<br>Language: English<br>Category: History, Culture, Science De Keersmaecker, J. Freek Spitaels(1996). Les Secrets des Bières Lambic. Pour la Science.<br>Language: French<br>Category: History, Culture, Science De Keukeleire, Anneleen DM. (1990). Quand le Lambic Se Fabriquait à Bruxelles. Les Cahiers de la Fonderie. Wieme<br> Language: French<br>Category: History, Culture Delplancq, Maarten JanssensT. (1996). Les Brasseurs du Lambic: Données Historiques et Géographiques. Archives et Bibliothèques de Belgique.<br>Language: French<br>Category: History, Maarten AertsCulture, Heide-Marie DanielGeography Derdelinckx, Anita Van LandschootG. et al. (2006). Mechanisms of microbiological stability of brewery acid tolerant microorganisms. Cerevisia.<br>Language: English<br>Category: Science Derdelinckx, Luc G. et al. (1992). Refermentation in bottles and kegs: a rigorous approach. Brauweit International.<br>Language: English<br>Category: Science De VuystCort, Peter VandammeS. et al. (1994). Localization and Characterization of α-Glucosidase Activity in Lactobacillus brevis. Applied and Environmental Microbiology.<br>Language: English<br>*[httpCategory://wwwScience ==E==Ebrard, L. (1966).brettanomycesprojectTonmerken van Brabantse Lambiekbrouwers.com/dissertation/ Brettanomyces Project Dissertation], Chad Michael YakobsonPublisher Unknown.<br>Language: Dutch<br>*[httpCategory://onlinelibraryHistory, Culture, Barrel Markings ==F==Figuier, L.wiley(1873).com/doi/10Les Merveilles de l’Industrie.1002/jLibrairie Furne.2050-0416<br> Language: French<br>Category: Science Furukawa, S.1977et al.tb03825(2013).x/abstract| Microbiological Aspects Significance of Spontaneous Wort Fermentation microbial symbiotic coexistence in the Production 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 and Gueuze]. Le Petit Journal du Brasseur.<br>Language: French<br>Category: Science Kufferath, DH. (1936b). Etude sur les Ferments Symbiotiques du Lambic. Le Petit Journal du Brasseur. Van Oevelen<br>Language: French<br>Category: Science ==L==Lodahl, M. Spaepen(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, PH. et al. (1991). Timmermans Wort Enterobacteria and HOther Microbial Populations Involved During the First Month of Lambic Fermentaion. VerachtertJournal of the Instutute of Brewing.<br>Language: English<br>*[httpCategory://wwwScience Martens, H. et al.sciencedirect(1992).com/science/article/pii/S0723202013001513| Atypical yeasts identified as Saccharomyces cerevisiae Synthesis of Aroma Compounds by MALDI-TOF MS and gene sequencing are Wort Enterobacteria During the First Stage of Lambic Fermentation. Journal of the main responsible Instutute of Brewing.<br>Language: English<br>Category: Science Matucheski , M. (1992). The Legend of fermentation the Wild and Dirty Rose. Proceedings of chichathe 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, a traditional beverage from Peru]History, Girardin Mineur,J E. (1909). APropos du Lambic. VallejoaLe Petit Journal du Brasseur. <br>Language: French<br>Category: Culture, History Moreaulevy, P- (1905). Fermentation des Bières. Publisher Unknown. Mirandaa<br>Language : French<br>Category : Science Mussche, JR. D(1999). FloresSpontaneous fermentation -Félixbthe production of Belgian lambic, Fgueuze and fruit beers . Brewer's Gaurdian. Sánchez-Juanesc<br>Language: English<br>Category: History, Brewing, Science Mussche, JR. (1999). Where the Wild Yeasts Are! Brewer's Gaurdian. <br>Language: English<br>Category: History, Brewing, Science ==N==Nisser, M. Ageitosaet al. (1990) Revue d’Histoire Sociale et Industrielle de la Région Bruxelloise. ASBL La FonderieLanguage: French<br>Category: History, Culture<br> Noonen, G. (1987). Belgian Lambics. Beer Styles.<br>Language: English<br>Category: History, Culture, Science ==S==Spaepen, JM. et al. (1982). Esterase Activity in the Genus Brettanomyces. Journal of the Institute of Brewing. <br>Language: English<br>Category: Science Spaepen, M. Gonzálezet al. (1979). Higher Fatty Acid (HFA) and HFA-BuitragocEster 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, EM. et al. (1992). Brewing Lambic Beers Traditionally and at Home . Proceedings of the AHA Conference. Velázquezb<br>Language: English<br>Category: Brewing, Cultural Awareness, History Shantha Kumara, TH. et al. (1991). GIdentification of Lambic Superattenuating Microorganisms by the Use of Selective Antibiotics. VillaaJournal of the Institute of Brewing.<br>Language: English<br>*[httpCategory://wwwScience Shantha Kumara, H. et al.sciencedirect(1993).com/science/article/pii/S0021967300002557| Chromatographic determination Localization and Characterization of amino acid enantiomers 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 raw materials used reveals a core microbiota for their manufacture]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, TL. Erbe , and Van Laer, H. Brückner(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 *Flavour stabilityVan Den Steen, J. (2001). Lambic, [httpthe oldest of modern beers. Beerpassion.<br>Language: English<br>Category://wwwHistory Van Den Steen, J. (2001).europeanbreweryconventionThe Passion Panel: Going for Gueuze.org/EBCmain/organisation/publicationBeerpassion.php| Proceedings of the European Brewery Convention Congress]<br>Language: English<br>Category: History, Culture Van Laer, CH. (1889). ENote sur les Fermentations Visqueuses. DalglieshPublisher Unknown.<br>Langauge: French<br>*[httpCategory://wwwScience Van Laer, H.sciencedirect(1897).com/science/article/pii/S0308814605000865| The chemistry of beer aging Questions – a critical review]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, BH. (1909). Questions – Réponses. Le Petite Journal du Brasseur. Vanderhaegen<br>Language: French<br>Category: Science Van Laer, H. Neven(1928a). La fermentation des Lambics. Le Petit Journal du Brasseur.<br>Language: French<br>Category: Science Van Laer, H. Verachtert(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 GGueuze. DerdelinckxJournal of the Institute of Brewing.<br>*A study 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 cardboard flavour in beer by gas chromatographyInstitute of Brewing.<br>Language: English<br>Category: Science Van Oevelen, [httpD. 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://wwwScience Van Oevelen, D. et al.asbcnet(1979).org/publications/journal/Pages/defaultSlime Production by Brewery Strains of Pediococcus cerevisiae.aspx| Proceedings Journal of the American Society of Brewing Chemists].<br>Language: English<br>Category: Science Van Roy, AJ.P. (1990). Projets et Réalités: Le Musée Bruxellois de la Gueuze. MBières et Brasseries. Jamieson<br>Language: French<br>Category: Culture, History, Cantillon Vansevenant, EAnnick. (2005). Le Brasseur à l’Étoile Michelin. CLe Journal du Brasseur. Chen<br>Language: French<br>Category: Culture, History, Cantillon Verachtert, H. et al. (1995). Properties of Belgian Acid Beers and JTheir 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). EDu Lambic. Le Petit Journal du Brasseur<br>Language: French<br>Category: Science Vossen, A. Van Gheluwe(1954). Champagne – Gueuze. Fermentatio, No. 1.<br>Language: French<br>Category: Science, Fermentation