Changes

==A==

Antoine, X. (1908). La Brasserie de Lambic. Le Petit Journal du Brasseur.<br>

==B==

Beaumont , S. (2000). Long Live Lambic. The Celebrator Beer News.<br>

Beaumont , S. (2002). A Beer Called Lambic. Saveur.<br>

Beerpassion. (2001). The unique ‘Lambic’ and ‘Gueuze’ pubs in Pajottenland. Beerpassion.<br>

Belgeonne, W. (1946). L’Evolution de la Fermentation Spontanée. Le Petit Journal du Brasseur.<br>

Bokulich , N. et al. (2012). Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale. PLOS ONE.<br>

==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>

De Keersmaecker, J. (1996). The Mystery of Lambic Beer. Scientific American.<br>

De Keersmaecker, J. (1996). Les Secrets des Bières Lambic. Pour la Science.<br>

De Keukeleire, M. (1990). Quand le Lambic Se Fabriquait à Bruxelles. Les Cahiers de la Fonderie.<br>

Delplancq, T. (1996). Les Brasseurs du Lambic: Données Historiques et Géographiques. Archives et Bibliothèques de Belgique.<br>

Derdelinckx, G. et al. (2006). Mechanisms of microbiological stability of brewery acid tolerant microorganisms. Cerevisia.<br>

Derdelinckx, G. et al. (1992). Refermentation in bottles and kegs: a rigorous approach. Brauweit International.<br>

De Cort, S. et al. (1994). Localization and Characterization of α-Glucosidase Activity in Lactobacillus brevis. Applied and Environmental Microbiology.<br>

==E==

Ebrard, L. (1966). Tonmerken van Brabantse Lambiekbrouwers. Publisher Unknown.<br>

==F==

Figuier, L. (1873). Les Merveilles de l’Industrie. Librairie Furne.<br>

Furukawa, S. et al. (2013). Significance of microbial symbiotic coexistence in traditional fermentation. Journal of Bioscience and Bioengineering.<br>

==G==

Guinard, J.-X. (1990). Lambic. Brewer's Publications.<br>

==H==

Heselmans, R. (1998). Geuze – Armand Debelder. Den Bierproever.<br>

==K==

Kufferath, H. (1936a). 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>

==L==

Lodahl, M. (1995). Belgium... A Land Of Endless Riches. Zymurgy.<br>

==M==

Malepeyre, F. (1896). L’Art de Faire Toutes Sortes de Bières. Publisher Unknown.<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>

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>

Matucheski , M. (1992). The Legend of the Wild and Dirty Rose. Proceedings of the AHA Conference.<br>

Mertens, M. (2007). Op Bezoek bij Brouwerij Girardin. De Zytholoog.<br>

Mineur, E. (1909). A Propos du Lambic. Le Petit Journal du Brasseur. <br>

Moreaulevy, - (1905). Fermentation des Bières. Publisher Unknown.<br>

Mussche, R. (1999). Spontaneous fermentation - the production of Belgian lambic, gueuze and fruit beers . Brewer's Gaurdian.<br>

Mussche, R. (1999). Where the Wild Yeasts Are! Brewer's Gaurdian.<br>

==N==

Nisser, M. et al. (1990) Revue d’Histoire Sociale et Industrielle de la Région Bruxelloise. ASBL La Fonderie

Noonen, G. (1987). Belgian Lambics. Beer Styles.<br>

==S==

Spaepen, M. et al. (1982). Esterase Activity in the Genus Brettanomyces. Journal of the Institute of Brewing.<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>

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>

Sharp, M. et al. (1992). Brewing Lambic Beers Traditionally and at Home . Proceedings of the AHA Conference.<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>

Shantha Kumara, H. et al. (1993). Localization and Characterization of α-Glucosidase Activity in Brettanomyces lambicus. Applied and Environmental Microbiology.<br>

Spaepen, M. (1982). Esterase Activity in the Genus Brettanomyces. Journal of the Institute of Brewing.<br>

Spitaels , F. et al. (2014). The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer. PLOS ONE.<br>

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. (2015). Microbiota and metabolites of aged bottled gueuze beers converge to the same composition. 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>

==V==

Van Cauwenberge, P. (1928a). La Fabrication du Lambic. Le Petit Journal du Brasseur.<br>

Van Cauwenberge, P. (1928b). La Fabrication du Lambic. Le Petit Journal du Brasseur.<br>

Van Cauwenberge, P. (1928c). La Fabrication du Lambic. Le Petit Journal du Brasseur.<br>

Van den Eeckhout , P. (2010). Eating and Drinking in Brussels. Apetite.<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>

Van Den Steen, J. (2001). Lambic, the oldest of modern beers. Beerpassion.<br>

Van Den Steen, J. (2001). The Passion Panel: Going for Gueuze. Beerpassion.<br>

Van Laer, H. (1889). Note sur les Fermentations Visqueuses. Publisher Unknown.<br>

Van Laer, H. (1897). Questions – Réponses. Le Petit Journal du Brasseur. <br>

Van Laer, H. (1900). Recherches sur les Bières à Double Face. Annales de l’Institut Pasteur.<br>

Van Laer, H. (1909). Questions – Réponses. Le Petite Journal du Brasseur. <br>

Van Laer, H. (1928a). La fermentation des Lambics. Le Petit Journal du Brasseur.<br>

Van Laer, H. (1928b). La fermentation des Lambics. Le Petit Journal du Brasseur.<br>

Van Nedervelde, L. et al. (1995). Biochemical Properties of Brettanomyces Yeasts. In Food Spoilage Microorganisms, Woodhead Publishing.<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>

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. (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. (1979). Slime Production by Brewery Strains of Pediococcus cerevisiae. Journal of the American Society of Brewing Chemists.<br>

Van Roy, J.P. (1990). Projets et Réalités: Le Musée Bruxellois de la Gueuze. Bières et Brasseries. <br>

Vansevenant, Annick. (2005). Le Brasseur à l’Étoile Michelin. Le Journal du Brasseur. <br>

Verachtert, H. et al. (1995). Properties of Belgian Acid Beers and Their Microflora. Cerevisia.<br>

Verachtert, H. et al. (2014). Belgian Acid Beers: Daily Reminiscences of the Past. Cerevisia.<br>

Vossen, A. (1923). L'influence du Bac Refroidissoir dans la Fermentation Spontanée. Le Petit Journal du Brasseur.<br>

Vossen, A. (1937). Du Lambic. Le Petit Journal du Brasseur<br>

Vossen, A. (1954). Champagne – Gueuze. Fermentatio, No. 1. <br>