Changes

Bibliography

272 bytes added, 16:43, 3 August 2015

no edit summary

==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~~ Glycoside Hydrolase Activity of a Brettanomyces ~~strain~~ Strain on ~~glycosides~~ Glycosides from ~~sour cherry~~ Sour Cherry (Prunus cerasus L.) ~~used~~ Used in the ~~production~~ Production of ~~special fruit beers~~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~~ Microbiological Stability of ~~brewery acid tolerant microorganisms~~Brewery Acid Tolerant Microorganisms. '' Cerevisia.

'''Language:''' English

'''Category:''' Science

Derdelinckx, G. et al. (1992). ''Refermentation in ~~bottles~~ Bottles and ~~kegs~~Kegs: ~~a rigorous approach~~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~~ Microbial Symbiotic Coexistence in ~~traditional fermentation~~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~~ : The Production of Belgian ~~lambic~~Lambic, ~~gueuze~~ Gueuze and ~~fruit beers~~ 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~~ Spontaneously Fermented Belgian Beers and Evalution of ~~their~~ 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~~ Metabolites of ~~aged bottled gueuze beers converge~~ Aged Bottled Gueuze Beers Converge to the ~~same composition~~Same Composition. '' Food Microbiology.

'''Language:''' English

'''Category:''' Science

Spitaels , F. et al. (2015). ''The ~~microbial diversity~~ Microbial Diversity of an ~~industrially produced lambic beer shares members~~ Industrially Produced Lambic Beer Shares Members of a ~~traditionally produced one~~ Traditionally Produced One and ~~reveals~~ Reveals a ~~core microbiota~~ Core Microbiota for ~~lambic beer fermentation~~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~~ : The Oldest of ~~modern beers~~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

Adam

Delete, Protect, administrator

8,485

edits

Changes

Bibliography

Lambic.Info