Delete, Protect, bureaucrat, administrator
4,588
edits
Changes
m
AlexandreAlfonzo, HA. et al. (2013). ''[[Flor_yeasts_of_Saccharomyces_cerevisiae—Their_ecology,_genetics_and_metabolism|Flor Yeasts Diversity and technological potential of lactic acid bacteria of Saccharomyces Cerevisiae— Their Ecology, Genetics and Metabolismwheat flours.]]'' International Journal of Food Microbiology.<br>
AlfonzoAlexandre, A. et alH. (2013) . ''[[Diversity_and_technological_potential_of_lactic_acid_bacteria_of_wheat_flours.|Diversity Flor yeasts of Saccharomyces cerevisiae—Their ecology, genetics and Technological Potential of Lactic Acid Bacteria of Wheat Flours.metabolism]]'' International Journal of Food Microbiology.<br>
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.<br>
'''Language:''' French<br>
'''Category:''' Brewing, Commerce, History
Codvelle, H. (1907). ''[[CODVELLE_1907_Impresssions_d%27une_vente_de_lambic|Impresssions d'Une Vente de Lambic.]]'' Le Petit Journal du Brasseur.<br>'''Language:''' French<br> '''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.<br>'''Language:''' French<br> '''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.<br>'''Language:''' French<br> '''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 Ethanolethanol-Rich Environment Using Untargeted rich environment using untargeted and Targeted Metabolomic Approachestargeted metabolomic approaches.]]'' Food Research International.<br>
De Keersmaecker, J. (1996). ''[[The Mystery of Lambic Beer.]]'' Scientific American.<br>
'''Language:''' English<br>
'''Category:''' History, Culture, Science
De Keersmaeker-Carlier, B. (1914). ''[[DE_KEERSMAEKER-CARLIER_1914_Traction_automobile_en_brasserie|La Traction Automobile en Brasserie.]]'' Le Petit Journal du Brasseur.<br>
'''Language:''' French<br>
'''Category:''' Commerce, History
De RouckDelplancq, G., et alT. (20141996). ''[[Analytical profiling of Belgian Kriek beersLes Brasseurs du Lambic: Données Historiques et Géographiques.]]'' EBC Symposium in Beer Mix BeveragesArchives et Bibliothèques de Belgique.<br>'''Language:''' EnglishFrench<br>'''Category:''' ScienceHistory, Culture, Geography
De Souza LiberalDerdelinckx, AG.T., et al. (20122006). ''[[The yeast Dekkera bruxellensis genome contains two orthologs Mechanisms of Microbiological Stability of the ARO10 gene encoding for phenylpyruvate decarboxylaseBrewery Acid Tolerant Microorganisms.]]'' World Journal of Microbiolical BiotechnologyCerevisia.<br>
Delplancq, T. (1996). ''[[Les Brasseurs du Lambic: Données Historiques et Géographiques.]]'' Archives et Bibliothèques de Belgique.<br>
'''Language:''' French<br>
'''Category:''' History, Culture, Geography
DerdelinckxDe Cort, GS. et al. (20061994). ''[[Mechanisms Localization and Characterization of Microbiological Stability of Brewery Acid Tolerant Microorganismsα-Glucosidase Activity in Lactobacillus brevis.]]'' CerevisiaApplied and Environmental Microbiology.<br>
Johnson, G. M. (1895). ''[[Brewing in Belgium and Belgian Beers.]]'' Journal of the Institute of Brewing.<br>
'''Language:''' English<br>
'''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.<br>
'''Language:''' French<br>
'''Category:''' Advertising, History
Jordens, Robert (1907). ''[[Préparation du Krieken-Lambic.]]'' Le Petit Journal du Brasseur.<br>
'''Language:''' French, English <br>
'''Category:''' Brewing, History
Lindemans, P. (1945). ''[[Het Bier en het Brouwersambacht.]]'' Eigen Schoon en de Brabander. <br>
'''Language:''' Dutch <br>
'''Category:''' History, Science
Mineur, E. (1905). ''[[La Vogue du Lambic.]]'' Le Petit Journal du Brasseur. <br>
'''Language:''' French<br>
'''Category:''' Culture, History
Mineur, E. (1914). ''[[MINEUR_1905_Le_brassage_à_façon|La Brassage a Façon.]]'' Le Petit Journal du Brasseur. <br>
'''Language:''' French<br>
'''Category:''' Brewing, History
Provincie Vlaams-Brabant Dienst Erfgoed, 2016. [["Twee Eeuwen Biercultuur In De Zennevallei" (Two Centuries of Beer Culture in the Senne Valley) exhibition guide.]]<br>
'''Language:''' Dutch<br>
'''Category:''' Culture, History
==Q==
Quintens, Patricia. (1996) Bier En Brouwerijen Te Brussels. [http://www.amvb.be/?page=118§ion=40 AVMB.]<br>
'''Language:''' Dutch<br>
'''Category:''' History, Culture, Geography
ScholtesSnauwaert, CI. et al. (20152016). Occurrence Microbial Diversity and Metabolite Composition of Theaspirane and its Odorant Degradation Products Belgian Red-Brown Acidic Ales. International Journal of Food Microbiology.<br>'''Language:''' English<br>'''Category:''' Science Spaepen, M. et al. (1982). ''[[Esterase Activity in Hop and Beerthe Genus Brettanomyces. ]]'' Journal of Agricultural and Food Chemistrythe Institute of Brewing.<br>
Shantha KumaraSpaepen, HM. et al. (19911979). ''[[Identification Higher Fatty Acid (HFA) and HFA-Ester Content of Lambic Superattenuating Microorganisms by the Use Spontaneously Fermented Belgian Beers and Evalution of Selective AntibioticsTheir Analytical Determination.]]'' Journal of the Institute of BrewingBrauwissenschaft.<br>
Shantha KumaraSpaepen, HM. et al. (19931979). ''[[Localization Fatty Acids and Characterization Esters Produced During the Spontaneous Fermentation of α-Glucosidase Activity in Brettanomyces lambicusLambic and Gueuze.]]'' Applied and Environmental MicrobiologyJournal of the Institute of Brewing.<br>
SnauwaertShantha Kumara, IH. et al. (20161991). Microbial Diversity and Metabolite Composition ''[[Identification of Belgian Red-Brown Acidic AlesLambic Superattenuating Microorganisms by the Use of Selective Antibiotics. International ]]'' Journal of Food Microbiologythe Institute of Brewing.<br>
SpaepenShantha Kumara, MH. et al. (19791993). ''[[Fatty Acids Localization and Esters Produced During the Spontaneous Fermentation Characterization of Lambic and Gueuzeα-Glucosidase Activity in Brettanomyces lambicus.]]'' Journal of the Institute of BrewingApplied and Environmental Microbiology.<br>
SpaepenSpitaels , MF. et al. (19792014). ''[[Higher Fatty Acid (HFA) and HFA-Ester Content The Microbial Diversity of Traditional Spontaneously Fermented Belgian Beers and Evalution of Their Analytical DeterminationLambic Beer.]]'' BrauwissenschaftPLOS ONE.<br>
SpaepenSpitaels , MF. et al. (19822014). ''[[Esterase Activity in the Genus BrettanomycesAcetobacter lambici sp. nov., Isolated from Fermenting Lambic Beer.]]'' International Journal of the Institute of BrewingSystematic and Evolutionary Microbiology.<br>
Spitaels==T==Theresa de Souza Liberal, FA. et al. (20152012). ''[[Microbiota and Metabolites The yeast Dekkera bruxellensis genome contains two orthologs of Aged Bottled Gueuze Beers Converge to the Same CompositionARO10 gene encoding for phenylpyruvate decarboxylase.]]'' Food MicrobiologyWorld Journal of Microbiolical Biotechnology.<br>
SpitaelsThompson-Witrick, FK. et al. (2015). ''[[The Microbial Diversity Comparison of an Industrially Produced Lambic Beer Shares Members Two Extraction Techniques, Solid-Phase Microextraction Versus Continuous Liquid–Liquid Extraction/Solvent-Assisted Flavor Evaporation, for the Analysis of a Traditionally Produced One and Reveals a Core Microbiota for Flavor Compounds in Gueuze Lambic Beer Fermentation.]]'' Journal of Food MicrobiologyScience.<br>
Stockmans, F. (1912). ''[[Duivelsbier|Duivelsbier.]]'' Le Petit Journal du Brasseur.<br>
'''Language:''' French<br>
'''Category:''' Brewing, History
Symons, T. et al. (2018). "[[Estaminets_and_Cafés_Brussels_Stories|Estaminets and Cafés. Brussels Stories.]]" BruxellesFabriques-Brusselfabriek.
<br>
'''Language:''' Dutch, English, French<br>
'''Category:''' Culture, History
==T==
Van HaelenVanderhaegen, FB. (19142007). ''[[VAN_HAELEN_1914_La_crise_du_lambic|La Crise du LambicAging characteristics of different beer types.]]'' Le Petit Journal du BrasseurFood Chemistry.<br>'''Language:''' FrenchEnglish<br>'''Category:''' Brewing, Commerce, HistoryScience
Van HaelenVanderhaegen, FB. (19142006). ''[[VAN_HAELEN_1914_Les_bières_bruxelloises|Les Bières Bruxelloises.The Chemistry of Beer Aging – A Critical Review]]'' Le Petit Journal du BrasseurFood Chemistry.<br>'''Language:''' FrenchEnglish<br>'''Category:''' Brewing, Commerce, HistoryScience
'''Language:''' French<br>
'''Category:''' Science, Fermentation
Van Laer, H. (1919). ''[[VAN_LAER_1919_La_fermentation_des_lambics|La fermentation des Lambics. (1919)]]'' Le Petite Journal du Brasseur. <br>
'''Language:''' French<br>
'''Category:''' Science, Fermentation
Van Laer, H. (1920). ''[[VAN_LAER_1920_La_fermentation_des_lambics|La fermentation des Lambics. (1920)]]'' Le Petite Journal du Brasseur. <br>
'''Language:''' French<br>
'''Category:''' Science, Fermentation
Van Laer, H. (1920). ''[[VAN LAER_1920_Les Brettanomyces|Les Brettanomyces.]]'' Le Petite Journal du Brasseur. <br>
'''Language:''' French<br>
'''Category:''' Science, Fermentation
Van Laer, H. (1920). ''[[VAN_LAER_1920_Les_Symbioses_du_lambic|Les Symbioses du Lambic.]]'' Le Petite Journal du Brasseur. <br>
Van Roost, A. (1909). ''[[VAN_ROOST_Arthur_1909_Question_réponse_Houblonnage_du_lambic|Question Réponse – Houblonnage du Lambic.]]'' Le Journal du Brasseur. <br>
'''Language:''' French<br>
'''Category:''' Brewing, Fermentation, Science
Van Velsem, Victor. (1895). ''[[Rapport sur la Brasserie.]]'' Exposition Universelles D'Anvers 1894. <br>
'''Language:''' French<br>
'''Category:''' Culture, History
Vanderhaegen, B. (2006). ''[[The Chemistry of Beer Aging – A Critical Review]]'' Food Chemistry.<br>
'''Language:''' English<br>
'''Category:''' Science
Vanderhaegen, B. (2007). ''[[Aging characteristics of different beer types.]]'' Food Chemistry. <br>
'''Language:''' English<br>
'''Category:''' Science
Vossen, A. (1935). ''[[VOSSEN_1935_Le_lambic|Le Lambic.]]'' Le Petit Journal du Brasseur.<br>
'''Language:''' French<br>
'''Category:''' Brewing, History, Science
'''Language:''' English<br>
'''Category:''' Science
Witrick, K.T. (2012). [https://vtechworks.lib.vt.edu/bitstream/handle/10919/19203/Witrick_KA_D_2012.pdf?sequence=1 Characterization of Aroma and Flavor Compounds Present in Lambic (Gueuze) Beer.] Virginia Tech.<br>
'''Language:''' English<br>
'''Category:''' Science
Witrick, K.T., et al. (2015). Comparison of Two Extraction Techniques, Solid-Phase Microextraction Versus Continuous Liquid–Liquid Extraction/Solvent-Assisted Flavor Evaporation, for the Analysis of Flavor Compounds in Gueuze Lambic Beer. Journal of Food Science 80, 3.<br>
'''Language:''' English<br>
'''Category:''' Science
Witrick, K.T., et al. (2017). Acid and Volatiles of Commercially-Available Lambic Beers. Beverages, 3, 12. <br>
'''Language:''' English<br>
'''Category:''' Science
Witrick, K.T., et al. (2017). [https://www.asbcnet.org/events/archives/2017ASBCMeeting/proceedings/2017Proceedings/10_Witrick.pdf Comparison of the Flavor and Aroma Compounds Present in Aging Lambic Beer.] Journal of the American Society of Brewing Chemists (ASBC). <br>
'''Language:''' English<br>
'''Category:''' Science
Witrick, K.T., et al. (2020). [https://res.mdpi.com/d_attachment/beverages/beverages-06-00031/article_deploy/beverages-06-00031.pdf Analysis of Lambic Beer Volatiles during Aging Using Gas Chromatography–Mass Spectrometry (GCMS) and Gas Chromatography–Olfactometry (GCO).] Beverages, 6, 20.<br>
==A==
'''Language:''' English<br>
'''Category:''' Science
'''Language:''' English<br>
'''Category:''' Science
Antoine, X. (1908). ''[[La Brasserie de Lambic.]]'' Le Petit Journal du Brasseur.<br>
'''Language:''' French<br>
'''Category:''' BrewingScience, History, Sciencebrewing
==B==
'''Category:''' Science
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
'''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
==C==
'''Language:''' English<br>
'''Category:''' Science
Crauwels, S. (2015). Assessing Genetic genetic and Phenotypic Diversity phenotypic diversity of Brettanomyces Yeastyeast. Thesis, KU Leuven.<br>
'''Language:''' English<br>
'''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 Strainsbruxellensis strains.]]'' Applied Microbial and Cell Physiology.<br>
'''Language:''' English<br>
'''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 Oxygenbruxellensis strains grown under oxygen-Limited Conditions limited conditions on Model Wine Composition model wine composition and Aromaaroma.]]'' Food Microbiology.<br>
'''Language:''' English<br>
'''Category:''' Science
==D==
Daenen, L. et al. (20072008). ''[[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 yeaststhe Production of Special Fruit Beers.]]'' Journal Federation of Applied MicrobiologyEuropean Microbiological Societies.<br>
'''Language:''' English<br>
'''Category:''' Science
Daenen, L. et al. (20082007). ''[[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 Beersbrewing yeasts.]]'' Federation Journal of European Microbiological SocietiesApplied Microbiology.<br>
'''Language:''' English<br>
'''Category:''' Science
'''Category:''' Science
De CortKeersmaecker, S. et alJ. (19941996). ''[[Localization and Characterization The Mystery of α-Glucosidase Activity in Lactobacillus brevisLambic Beer.]]'' Applied and Environmental MicrobiologyScientific 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>
'''Category:''' History, Culture
'''Language:''' English<br>
'''Category:''' Science
Derdelinckx, G. et al. (1992). ''[[Refermentation in Bottles and Kegs: A Rigorous Approach.]]'' Brauweit International.<br>
'''Category:''' Science
'''Language:''' English<br>
'''Category:''' Science
'''Language:''' French<br>
'''Category:''' Culture, History
==K==
King, B. (1999). ''[[Changes in Bitterness as Beer Ages Naturally]].'' Food Quality and Preference.<br>
'''Language:''' English<br>
'''Category:''' Science
'''Category:''' Science
Kufferath, H. (1936, b). ''[[Etude sur les Ferments Symbiotiques du Lambic - II]].'' Le Petit Journal du Brasseur.<br>
'''Language:''' French<br>
'''Category:''' Science
'''Language:''' English<br>
'''Category:''' Science
Lodahl, M. (1995). ''[[Belgium... A Land Of Endless Riches.]]'' Zymurgy.<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 Institute 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 Institute 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
'''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
Moreau & Levy, - (1905). ''[[Fermentation des Bières.]]'' Béranger Ch., Paris.<br>
'''Language:''' English<br>
'''Category:''' Science
==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.<br>
'''Language:''' English<br>
'''Category:''' Science
De Rouck, G., et al. (2014). ''[[Analytical profiling of Belgian Kriek beers.]]'' EBC Symposium in Beer Mix Beverages.<br>
'''Language:''' English<br>
'''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.<br>
'''Language:''' English<br>
'''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.<br>
'''Category:''' Science
'''Language:''' English<br>
'''Category:''' Science
'''Language:''' English<br>
'''Category:''' Science
'''Language:''' English<br>
'''Category:''' Science
'''Category:''' Brewing, Cultural Awareness, History
'''Language:''' English<br>
'''Category:''' Science
'''Language:''' English<br>
'''Category:''' Science
'''Language:''' English<br>
'''Category:''' Science
'''Language:''' English<br>
'''Category:''' Science
Spitaels, F. et al. (20142015). ''[[Acetobacter lambici sp. nov., Isolated from Fermenting Lambic BeerMicrobiota and Metabolites of Aged Bottled Gueuze Beers Converge to the Same Composition.]]'' International Journal of Systematic and Evolutionary Food Microbiology.<br>
'''Language:''' English<br>
'''Category:''' Science
Spitaels, F. et al. (20142015). ''[[The Microbial Diversity of Traditional Spontaneously Fermented an Industrially Produced Lambic BeerShares Members of a Traditionally Produced One and Reveals a Core Microbiota for Lambic Beer Fermentation.]]'' PLOS ONEFood Microbiology.<br>
'''Language:''' English<br>
'''Category:''' Science
'''Language:''' English<br>
'''Category:''' Science
'''Language:''' English<br>
'''Category:''' Science
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.<br>
'''Category:''' Science
Van den Eeckhout , P. (2010). ''[[Eating and Drinking in Brussels.]]'' AppetiteApetite.<br>
'''Language:''' English<br>
'''Category:''' History, Culture
'''Category:''' History, Culture
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.<br>
Van Laer, H. (1909). ''[[Questions – Réponses - II .]]'' Le Petite Journal du Brasseur. <br>
'''Language:''' French<br>
'''Category:''' Science, Fermentation
'''Language:''' French<br>
'''Category:''' Science, Fermentation
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:''' Science, Coolship
Vossen, A. (1937). ''[[Du Lambic.]]'' Le Petit Journal du Brasseur.<br>
==W==
Wieme, A. (2014). ''[[Identification of beer-spoilage bacteria using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry.]]'' International Journal of Food Microbiology.<br>
'''Language:''' English<br>
'''Category:''' Science