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Bibliography

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Reverted edits by Bill (talk) to last revision by Matt

==A==

~~Alfonzo~~Alexandre, ~~A. et al~~H. (2013) . ''[[~~Diversity~~ Flor_yeasts_of_Saccharomyces_cerevisiae—Their_ecology,_genetics_and_metabolism|Flor Yeasts of Saccharomyces Cerevisiae— Their Ecology, Genetics and ~~technological potential of lactic acid bacteria of wheat flours~~Metabolism.]]'' International Journal of Food Microbiology.

'''Language:''' English

'''Category:''' Science

~~Alexandre~~Alfonzo, HA. et al. (2013). ''[[~~Flor yeasts~~ Diversity_and_technological_potential_of_lactic_acid_bacteria_of_wheat_flours.|Diversity and Technological Potential of ~~Saccharomyces cerevisiae—Their ecology, genetics and metabolism~~Lactic Acid Bacteria of Wheat Flours.]]'' ~~International Journal of~~ Food Microbiology.

'''Language:''' English

'''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.

'''Language:''' French

'''Category:''' Brewing, Commerce, History

Antoine, X. (1908). ''[[La Brasserie de Lambic.]]'' Le Petit Journal du Brasseur.

'''Language:''' French

'''Category:''' Brewing, History, Science~~, brewing~~

==B==

'''Category:''' Science

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

'''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

==C==

Codvelle, H. (1907). ''[[CODVELLE_1907_Impresssions_d%27une_vente_de_lambic|Impresssions d'Une Vente de Lambic.]]'' Le Petit Journal du Brasseur. '''Language:''' French '''Category:''' Commerce, History Codvelle, H. (1914). ''[[CODVELLE_1914_Les_brasseurs_bruxellois_et_la_réclame|Les Brasseurs Bruxellois et la Réclame.]]'' Le Petit Journal du Brasseur. '''Language:''' French '''Category:''' 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. '''Language:''' French '''Category:''' 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~~ Bruxellensis Behaviour in an ~~ethanol~~Ethanol-~~rich environment using untargeted~~ Rich Environment Using Untargeted and ~~targeted metabolomic approaches~~Targeted Metabolomic Approaches.]]'' Food Research International.

'''Language:''' English

'''Category:''' Science

Crauwels, S. (2015). Assessing ~~genetic~~ Genetic and ~~phenotypic diversity~~ Phenotypic Diversity of Brettanomyces ~~yeast~~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.|Comparative ~~phenomics~~ Phenomics and ~~targeted use~~ Targeted Use of ~~genomics reveals variation~~ Genomics Reveals Variation in ~~carbon~~ Carbon and ~~nitrogen assimilation among different~~ Nitrogen Assimilation Among Different Brettanomyces ~~bruxellensis strains~~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.|Impact of Australian Dekkera ~~bruxellensis strains grown under oxygen~~Bruxellensis Strains Grown Under Oxygen-~~limited conditions~~ Limited Conditions on ~~model wine composition~~ Model Wine Composition and ~~aroma~~Aroma.]]'' Food Microbiology.

'''Language:''' English

'''Category:''' Science

==D==

Daenen, L. et al. (~~2008~~2007). ''[[~~Evaluation~~ Screening and evaluation of the ~~Glycoside Hydrolase Activity of a~~ glucoside hydrolase activity in Saccharomyces and Brettanomyces ~~Strain on Glycosides from Sour Cherry (Prunus cerasus L.) Used in the Production of Special Fruit Beers~~brewing yeasts.]]'' ~~Federation~~ Journal of ~~European Microbiological Societies~~Applied Microbiology.

'''Language:''' English

'''Category:''' Science

Daenen, L. et al. (~~2007~~2008). ''[[~~Screening and evaluation~~ Evaluation of the ~~glucoside hydrolase activity~~ Glycoside Hydrolase Activity of a Brettanomyces Strain on Glycosides from Sour Cherry (Prunus cerasus L.) Used in ~~Saccharomyces and Brettanomyces brewing yeasts~~the Production of Special Fruit Beers.]]'' ~~Journal~~ Federation of ~~Applied Microbiology~~European Microbiological Societies.

'''Language:''' English

'''Category:''' Science

'''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

'''Category:''' History, Culture, Science

De Keersmaecker, J. (1996). ''[[The Mystery of Lambic Beer.]]'' Scientific American.

'''Category:''' History, Culture, Science

De ~~Keersmaecker~~Keersmaeker-Carlier, JB. (~~1996~~1914). ''[[~~Les Secrets des Bières Lambic~~DE_KEERSMAEKER-CARLIER_1914_Traction_automobile_en_brasserie|La Traction Automobile en Brasserie.]]'' ~~Pour la Science~~Le Petit Journal du Brasseur.

'''Language:''' French

'''Category:''' Commerce, History~~, Culture, Science~~

De Keukeleire, M. (1990). ''[[Quand le Lambic Se Fabriquait à Bruxelles.]]'' Les Cahiers de la Fonderie.

'''Language:''' French

'''Category:''' 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

'''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.

'''Category:''' Science

~~De Cort~~Derdelinckx, SG. et al. (~~1994~~2006). ''[[~~Localization and Characterization~~ Mechanisms of ~~α-Glucosidase Activity in Lactobacillus brevis~~Microbiological Stability of Brewery Acid Tolerant Microorganisms.]]'' ~~Applied and Environmental Microbiology~~Cerevisia.

'''Language:''' English

'''Category:''' Science

'''Language:''' French

'''Category:''' Culture, History

Johnson, G. M. (1895). ''[[Brewing in Belgium and Belgian Beers.]]'' Journal of the Institute of Brewing.

'''Language:''' English

'''Category:''' 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.

'''Language:''' French

'''Category:''' Advertising, History

Jordens, Robert (1907). ''[[Préparation du Krieken-Lambic.]]'' Le Petit Journal du Brasseur.

'''Language:''' French, English

'''Category:''' Brewing, History

==K==

King, B. (1999). ''[[Changes in Bitterness as Beer Ages Naturally]].'' Food Quality and Preference.

'''Language:''' English

'''Category:''' Science

Kufferath, H. (1936, b). ''[[Etude sur les Ferments Symbiotiques du Lambic - II]].'' Le Petit Journal du Brasseur.

'''Language:''' French

'''Category:''' Science

'''Language:''' English

'''Category:''' Science

Lindemans, P. (1945). ''[[Het Bier en het Brouwersambacht.]]'' Eigen Schoon en de Brabander.

'''Language:''' Dutch

'''Category:''' History, Science

Lodahl, M. (1995). ''[[Belgium... A Land Of Endless Riches.]]'' Zymurgy.

'''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~~ 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 ~~Instutute~~ 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

'''Category:''' Science, Brewing, Cultural Awareness

'''Language:''' Dutch

'''Category:''' Culture, History, Girardin

Mineur, E. (1905). ''[[La Vogue du Lambic.]]'' Le Petit Journal du Brasseur.

'''Language:''' French

'''Category:''' Culture, History

Mineur, E. (1909). ''[[A Propos du Lambic.]]'' Le Petit Journal du Brasseur.

'''Language:''' French

'''Category:''' Culture, History

Mineur, E. (1914). ''[[MINEUR_1905_Le_brassage_à_façon|La Brassage a Façon.]]'' Le Petit Journal du Brasseur.

'''Language:''' French

'''Category:''' Brewing, History

Moreau & Levy, - (1905). ''[[Fermentation des Bières.]]'' Béranger Ch., Paris.

'''Language:''' English

'''Category:''' Science

Provincie Vlaams-Brabant Dienst Erfgoed, 2016. [["Twee Eeuwen Biercultuur In De Zennevallei" (Two Centuries of Beer Culture in the Senne Valley) exhibition guide.]]

'''Language:''' Dutch

'''Category:''' Culture, History

==Q==

Quintens, Patricia. (1996) Bier En Brouwerijen Te Brussels. [http://www.amvb.be/?page=118&section=40 AVMB.]

'''Language:''' Dutch

'''Category:''' History, Culture, Geography

==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.

~~'''Language:''' English ~~

~~'''Category:''' Science~~

~~De Rouck, G., et al. (2014). ''[[Analytical profiling of Belgian Kriek beers.]]'' EBC Symposium in Beer Mix Beverages. ~~

'''Language:''' English

'''Category:''' Science

==S==

~~Scholtes, C. et al. (2015). Occurrence of Theaspirane and its Odorant Degradation Products in Hop and Beer. Journal of Agricultural and Food Chemistry. ~~

~~'''Language:''' English ~~

~~'''Category:''' 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.

'''Category:''' Science

~~Snauwaert~~Scholtes, IC. et al. (~~2016~~2015). ~~Microbial Diversity~~ Occurrence of Theaspirane and its Odorant Degradation Products in Hop and ~~Metabolite Composition of Belgian Red-Brown Acidic Ales~~Beer. ~~International~~ Journal of Agricultural and Food ~~Microbiology~~Chemistry.

'''Language:''' English

'''Category:''' Science

~~Spaepen~~Shantha Kumara, MH. et al. (~~1982~~1991). ''[[~~Esterase Activity in~~ Identification of Lambic Superattenuating Microorganisms by the ~~Genus Brettanomyces~~Use of Selective Antibiotics.]]'' Journal of the Institute of Brewing.

'''Language:''' English

'''Category:''' Science

~~Spaepen~~Shantha Kumara, MH. et al. (~~1979~~1993). ''[[~~Higher Fatty Acid (HFA)~~ Localization and ~~HFA~~Characterization of α-~~Ester Content of Spontaneously Fermented Belgian Beers and Evalution of Their Analytical Determination~~Glucosidase Activity in Brettanomyces lambicus.]]'' ~~Brauwissenschaft. '''Language:''' English '''Category:''' Science~~ ~~Spaepen, M. et al. (1979). ''[[Fatty Acids~~ Applied and ~~Esters Produced During the Spontaneous Fermentation of Lambic and Gueuze.]]'' Journal of the Institute of Brewing~~Environmental Microbiology.

'''Language:''' English

'''Category:''' Science

'''Category:''' Brewing, Cultural Awareness, History

~~Shantha Kumara~~Snauwaert, HI. et al. (~~1991~~2016). ~~''[[Identification~~ Microbial Diversity and Metabolite Composition of ~~Lambic Superattenuating Microorganisms by the Use of Selective Antibiotics~~Belgian Red-Brown Acidic Ales.~~]]''~~ International Journal of ~~the Institute of Brewing~~Food Microbiology.

'''Language:''' English

'''Category:''' Science

~~Shantha Kumara~~Spaepen, HM. et al. (~~1993~~1979). ''[[~~Localization~~ Fatty Acids and ~~Characterization~~ Esters Produced During the Spontaneous Fermentation of ~~α-Glucosidase Activity in Brettanomyces lambicus~~Lambic and Gueuze.]]'' ~~Applied and Environmental Microbiology~~Journal of the Institute of Brewing.

'''Language:''' English

'''Category:''' Science

~~Spitaels~~ Spaepen, FM. et al. (~~2014~~1979). ''[[~~The Microbial Diversity~~ Higher Fatty Acid (HFA) and HFA-Ester Content of ~~Traditional~~ Spontaneously Fermented ~~Lambic Beer~~Belgian Beers and Evalution of Their Analytical Determination.]]'' ~~PLOS ONE~~Brauwissenschaft.

'''Language:''' English

'''Category:''' Science

~~Spitaels~~ Spaepen, FM. et al. (~~2014~~1982). ''[[~~Acetobacter lambici sp. nov., Isolated from Fermenting Lambic Beer~~Esterase Activity in the Genus Brettanomyces.]]'' ~~International~~ Journal of ~~Systematic and Evolutionary Microbiology~~the Institute of Brewing.

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'''Category:''' Science

Spitaels , F. et al. (~~2015~~2014). ''[[~~Microbiota and Metabolites of Aged Bottled Gueuze Beers Converge to the Same Composition~~Acetobacter lambici sp. nov., Isolated from Fermenting Lambic Beer.]]'' ~~Food~~ International Journal of Systematic and Evolutionary Microbiology.

'''Language:''' English

'''Category:''' Science

Spitaels , F. et al. (~~2015~~2014). ''[[The Microbial Diversity of ~~an Industrially Produced~~ Traditional Spontaneously Fermented Lambic Beer ~~Shares Members of a Traditionally Produced One and Reveals a Core Microbiota for Lambic Beer Fermentation~~.]]'' ~~Food Microbiology~~PLOS ONE.

'''Language:''' English

'''Category:''' Science

~~==T==Theresa de Souza Liberal~~Spitaels, AF. et al. (~~2012~~2015). ''[[~~The yeast Dekkera bruxellensis genome contains two orthologs~~ Microbiota and Metabolites of Aged Bottled Gueuze Beers Converge to the ~~ARO10 gene encoding for phenylpyruvate decarboxylase~~Same Composition.]]'' ~~World Journal of Microbiolical Biotechnology~~Food Microbiology.

'''Language:''' English

'''Category:''' Science

~~Thompson-Witrick~~Spitaels, KF. et al. (2015). ~~Comparison~~ ''[[The Microbial Diversity of ~~Two Extraction Techniques, Solid-Phase Microextraction Versus Continuous Liquid–Liquid Extraction/Solvent-Assisted Flavor Evaporation,~~ an Industrially Produced Lambic Beer Shares Members of a Traditionally Produced One and Reveals a Core Microbiota for ~~the Analysis of Flavor Compounds in Gueuze~~ Lambic BeerFermentation. ~~Journal of~~ ]]'' Food ~~Science~~Microbiology.

'''Language:''' English

'''Category:''' Science

Stockmans, F. (1912). ''[[Duivelsbier|Duivelsbier.]]'' Le Petit Journal du Brasseur.

'''Language:''' French

'''Category:''' Brewing, History

Symons, T. et al. (2018). "[[Estaminets_and_Cafés_Brussels_Stories|Estaminets and Cafés. Brussels Stories.]]" BruxellesFabriques-Brusselfabriek.

'''Language:''' Dutch, English, French

'''Category:''' 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.

'''Category:''' Science

Van den Eeckhout , P. (2010). ''[[Eating and Drinking in Brussels.]]'' ~~Apetite~~Appetite.

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'''Category:''' History, Culture

~~Vanderhaegen~~Van Haelen, BF. (~~2007~~1914). ''[[~~Aging characteristics of different beer types~~VAN_HAELEN_1914_La_crise_du_lambic|La Crise du Lambic.]]'' ~~Food Chemistry~~Le Petit Journal du Brasseur. '''Language:''' ~~English~~French '''Category:''' ~~Science~~Brewing, Commerce, History

~~Vanderhaegen~~Van Haelen, BF. (~~2006~~1914). ''[[~~The Chemistry of Beer Aging – A Critical Review~~VAN_HAELEN_1914_Les_bières_bruxelloises|Les Bières Bruxelloises.]]'' ~~Food Chemistry~~Le Petit Journal du Brasseur. '''Language:''' ~~English~~French '''Category:''' ~~Science~~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.

Van Laer, H. (1909). ''[[Questions – Réponses - II .]]'' Le Petite Journal du Brasseur.

'''Language:''' French