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Added papers, a thesis, and journals to watch in the intro section.
[[Category:Literature]]
A listing of peer reviewed scientific publications and non-peer reviewed scientific studies that focus on subject material that is relevant to sour brewing. Some good journals to keep an eye on for new publications about sour and funky beers include [http://www.sciencedirect.com/science/journal/13737163 Cerevisia], [http://onlinelibrary.wiley.com/journal/10.1002/%28ISSN%292050-0416 The Journal of the Institute of Brewing], and [http://www.sciencedirect.com/science/journal/01681605 The International Journal of Food Microbiology].
| [http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2672.2007.03566.x/pdf Screening and evaluation of the glucoside hydrolase activity in Saccharomyces and Brettanomyces brewing yeasts] || Daenen, Saison, Sterckx, Delvaux, Verachtert, Derdelinckx|| 2008 ||
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| [https://digital.library.adelaide.edu.au/dspace/bitstream/2440/60535/1/02whole.pdf Physiological, biochemical and molecular characterisation of hydroxycinnamic acid catabolism by Dekkera and Brettanomyces yeasts] || Victoria Harris|| 2010 || PhD thesis. HCA's are the precursors to phenolic compounds in beer. See phenol production in [[Brettanomyces]]|-| [http://onlinelibrary.wiley.com/doi/10.1111/j.1567-1364.2008.00421.x/full 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] || Daenen, Saison, Sterckx, Delvaux, Verachtert, Derdelinckx|| 2008 ||
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| [http://aem.asm.org/content/59/8/2352.short Localization and Characterization of α-Glucosidase Activity in Brettanomyces lambicus] || Shantha Kumara, De Cort, Verachtert|| 1993 ||
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| [http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0095384 The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer]] || Spitaels, Wieme, Janssens, Aerts, Daniel, Van Landschoot, De Vuyst, Vandamme || April 18, 2014 ||
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| [http://www.sciencedirect.com/science/article/pii/S1373716314000031 BELGIAN ACIDIC BEERS Daily Reminiscences of the Past] || Verachtert and Denderlinckx || 2014 ||
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| [http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0035507 Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale] || Bokulich, Bamforth, Mills || April 18, 2012 ||