Changes

A more recent study by Snaewaert et al. (see reference <ref name="snauwaert"></ref>) looked at the microbial and metabolic composition in the finished beer of the same brewery as Martens et al., as well as two other Flemish red-brown beer breweries using "state of the art" DNA sequencing methods. Three samples were analyzed (A, B, and C) from each brewery (1, 2, and 3). As expected, there were both similarities and differences between the three breweries tested, as well as some differences between the individual beers from each brewery. See [[Flemish_Red-Brown_Beer#Microbial_Populations|Microbial PoulationsPopulations]] below.

In 2022, Dusart et al. analyzed and compared flavor compounds of a bottle of 2015 Rodenbch Vintage, a 2021 bottle of Rodenbach Grand Cru, and a 2021 bottle of Liefmans Goudenband, using solvent-assisted flavor evaporation (SAFE) and static headspace analysis, followed by GC-MS analysis. They also included n-Hexanol extraction of short-chain fatty acids and HPLC analysis of iso-alpha acids <ref name="Dusart_2022" />. See [[Flemish_Red-Brown_Beer#Rodenbach_vs_Liefmans_Analysis|Rodenbach vs Liefmans Analysis]] below.