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==A==
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
==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.]]'' 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 Acid 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