Changes

| [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 ||Free access

| [http://www.sciencedirect.com/science/article/pii/S1373716314000031 BELGIAN ACIDIC BEERS Daily Reminiscences of the Past] || Verachtert and Denderlinckx || 2014 ||Not free access.

| [http://www.annualreviews.org/doi/abs/10.1146/annurev-micro-091213-113025 Taming Wild Yeast: Potential of Conventional and Nonconventional Yeasts in Industrial Fermentations] || Steensels and Verstrepen|| 2014 ||Not free access

| [http://www.sciencedirect.com/science/article/pii/S0740002014002548 Microbiota and metabolites of aged bottled gueuze beers converge to the same composition] || Spitaels, Kerrebroeck, Wieme, Snauwaert, Aerts, Van Landschoot,De Vuyst, Vandamme|| 2014 ||Not free access

| [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 ||Free access.

| [https://vtechworks.lib.vt.edu/bitstream/handle/10919/19203/Witrick_KA_D_2012.pdf?sequence=1&isAllowed=y Characterization of aroma and flavor compounds present in lambic (gueuze) beer] || Katherine Witrick || 2012 || PhD Thesis. Free access.

| [http://onlinelibrary.wiley.com/doi/10.1002/jib.34/full Occurrence of sotolon, abhexon and theaspirane-derived molecules in Gueuze beers. Chemical similarities with ‘yellow wines’]|| Scholtes, Nizet, Colin || 2012 ||Free access.

| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.2002.tb00578.x/abstract Fermentation Studies on the Traditional Russian Drink “Sourish Shchi”] || MartensDankovtsev, IserentantVostrikov, Verachtert Markina || 1997 2002 ||Free access.

| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1997.tb00939.x/abstract Microbiological Aspects of a Mixed Yeast—Bacterial Fermentation in the Production of a Special Belgian Acidic Ale] || DankovtsevMartens, VostrikovIserentant, Markina Verachtert || 2002 1997 ||Free access.

| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1992.tb01126.x/abstract Synthesis of Aroma Compounds By Wort Enterobacteria During the First Stage of Lambic Fermentation] || Martens, Dawoud, Verachtert || 1992 ||Free access.

| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1991.tb01082.x/abstract Wort Enterobacteria and Other Microbial Populations Involved During the First Month of Lambic Fermentation] || Martens, Dawoud, Verachtert || 1991 ||Free access.

| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1991.tb01064.x/abstract Identification of Lambic Superattenuating Micro-Organisms By the Use of Selective Antibiotics] || Shantha Kumara and Verachtert || 1991 ||Free access.

| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1978.tb03888.x/abstract Fatty Acids and Esters Produced During the Spontaneous Fermentation of Lambic and Gueuze] || Spaepen, Van Oevelen, Verachtert || 1978 ||Free access.

| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1977.tb03825.x/abstract Microbiological Aspects of Spontaneous Wort Fermentation in the Production of Lambic and Gueuze] || Van Oevelen, Spaepen, Timmermans, Verachtert || 1977 || The source of the data used to create the Apte chart of which microbes are active at a given time in Lambic Fermentation as presented in his 2004 slideshow and in Wild Brews. Free access.

| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1975.tb06953.x/abstract Synthesis of Aroma Components During the Spontaneous Fermentation of Lambic and Gueuze] || Van Oevelen, De L'Escaille Verachtert || 1976 ||Free access.