Scientific Publications
A listing of peer reviewed scientific publications and non-peer reviewed scientific studies that focus on subject material that is relevant to sour brewing.
Lambic and Spontaneous Fermentation
| Title | Authors | Date | Note |
|---|---|---|---|
| The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer] | Spitaels, Wieme, Janssens, Aerts, Daniel, Van Landschoot, De Vuyst, Vandamme | April 18, 2014 |
Brettanomyces
| Title | Authors | Date | Note |
|---|---|---|---|
| Pure Culture Fermentation Characteristic of Brettanomyces Yeast Species and Their Use in the Brewing Industry | Yakobson | 2011 |
Lactic Acid Bacteria
| Title | Authors | Date | Note |
|---|---|---|---|
| Fundamentals of Beer and Hop Chemistry | Keukeleire | August 12, 1998 | Useful information regarding how beta acids and iso-alpha acids inhibit the grown of gram-positive bacteria. |
Oxygen Permeability
| Title | Authors | Date | Note |
|---|---|---|---|
| How to Make Sour Ale: an inquiry | Apte | 2004 | Not a study, but contains Apte's charts for oxygen permeability and other notable references. |