Changes

- Note: this page is no longer actively maintained. See the references at the bottom of pages such as ''[[Brettanomyces]]'' and [[Spontaneous Fermentation]] for more up to date science 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. 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], and [http://aem.asm.org/ Applied and Environmental Microbiology].

Much of the scientific research done to date on ''Brettanomyces'' approaches the yeast from the view point viewpoint of wine production and treating the yeast as a spoilage organism. These papers can still be useful to brewers interested in using Brett while recognizing the possible preconceptions, motivations, and biases that this viewpoint might contribute. Other groups, notably those led by a couple of Belgian researchers as well as Chad Yakobson's masters work, have studied Brett from the viewpoint of a desired component in certain beer fermentations. {| class="wikitable sortable"|-! Title !! Authors !! Date !! Note|-| [https://www.sciencedirect.com/science/article/pii/S0958166918300922 The raise of Brettanomyces yeast species for beer production] || Marc Serra Colomer, Birgitte Funch, Jochen Forster || 2018 || Review of ''Brettanomyces'' as a positive influence on beer brewing; open access.|-| [https://www.ncbi.nlm.nih.gov/pubmed/28160110 Brettanomyces acidodurans sp. nov., a new acetic acid producing yeast species from olive oil] || Péter G, Dlauchy D, Tóbiás A, Fülöp L, Podgoršek M, Čadež N. || 2017 || Not open access.|-| [https://digitalcommons.library.umaine.edu/etd/2599/ Analysis of Organic Acids, Carbohydrates, and Yeast Quantity of Beers Brewed with Brettanomyces Yeast] || Brian Martyniak || 2016 || Not open access; masters thesis.|-| [http://femsyr.oxfordjournals.org/content/early/2016/12/11/femsyr.fow105 Fermentation assays reveal differences in sugar and (off-) flavor metabolism across different Brettanomyces bruxellensis strains] || Sam Crauwels, Filip Van Opstaele, Barbara Jaskula-Goiris, Jan Steensels, Christel Verreth, Lien Bosmans, Caroline Paulussen, Beatriz Herrera-Malaver, Ronnie de Jonge, Jessika De Clippeleer, Kathleen Marchal, Gorik De Samblanx, Kris A. Willems, Kevin J. Verstrepen, Guido Aerts, Bart Lievens || 2016 || Not open access.|-| [http://www.nature.com/articles/srep34304 Comparative transcriptome assembly and genome-guided profiling for Brettanomyces bruxellensis LAMAP2480 during p-coumaric acid stress] || Liliana Godoy, Patricia Vera-Wolf, Claudio Martinez, Juan A. Ugalde & María Angélica Ganga || 2016 || Open access.|-| [http://www.sciencedirect.com/science/article/pii/S0740002016302659 Brettanomyces bruxellensis, a survivalist prepared for the wine apocalypse and other beverages] || Brendan D. Smith, Benoit Divol || 2016 || Not open access.|-| [http://journals.plos.org/plosone/article?id=10.1371%2Fjournal.pone.0155140 Independent Evolution of Winner Traits without Whole Genome Duplication in Dekkera Yeasts] || Yi-Cheng Guo, Lin Zhang, Shao-Xing Dai, Wen-Xing Li, Jun-Juan Zheng, Gong-Hua Li, Jing-Fei Huang || 2016 || Open access.|-| [http://aem.asm.org/content/early/2016/05/23/AEM.00515-16.abstract Effects of oxygen availability on acetic acid tolerance and intracellular pH in Dekkera bruxellensis] || Claudia Capusoni, Stefania Arioli, Paolo Zambelli, Md Moktaduzzaman, Diego Mora and Concetta Compagno || 2016 || Not open access.|-| [http://www.ajevonline.org/content/66/3/379 Brettanomyces bruxellensis Aroma-Active Compounds Determined by SPME GC-MS Olfactory Analysis] || C.M. Lucy Joseph, Elizabeth A. Albino, Susan E. Ebeler, Linda F. Bisson || 2015 || Not open access|-| [http://link.springer.com/article/10.1007%2Fs00253-015-6769-9 Comparative phenomics and targeted use of genomics reveals variation in carbon and nitrogen assimilation among different Brettanomyces bruxellensis strains] || S. Crauwels, A. Van Assche, R. de Jonge, A. R. Borneman, C. Verreth, P. Troels, G. De Samblanx, K. Marchal, Y. Van de Peer || 2015 || Not open access.|-| [http://www.mdpi.com/2304-8158/4/4/581/htm Analysis of Growth Inhibition and Metabolism of Hydroxycinnamic Acids by Brewing and Spoilage Strains of Brettanomyces Yeast] || Michael Lentz and Chad Harris || 2015 || Open access.|-| [http://www.scribd.com/doc/277758178/Insight-into-the-Dekkera-anomala-YV396-genome Insight into the Dekkera anomala YV396 genome] || Samuel Aeschlimann || 2015, Sept || Self published on Eureka Brewing Blog.|-| [http://www.sciencedirect.com/science/article/pii/S0168160515001865 Brettanomyces yeasts — From spoilage organisms to valuable contributors to industrial fermentations] || Jan Steensels, Luk Daenen, Philippe Malcorps, Guy Derdelinckx, Hubert Verachtert, Kevin J. Verstrepen || 2015 || Open access.|-| [http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4068659/ Assessing Genetic Diversity among Brettanomyces Yeasts by DNA Fingerprinting and Whole-Genome Sequencing] || Sam Crauwels, Bo Zhu, Jan Steensels, Pieter Busschaert, Gorik De Samblanx, Kathleen Marchal, Kris A. Willems, Kevin J. Verstrepen, and Bart Lievens || 2014 || Open access.|-| [http://onlinelibrary.wiley.com/doi/10.1002/yea.3023/pdf The wine and beer yeast Dekkera bruxellensis] || Anna Judith Schifferdecker, Sofia Dashko, Olena P. Ishchuk and Jure Piškur || 2014 || Open access. Good summary of up to date information.|- | [http://www.sciencedirect.com/science/article/pii/S0168160514003158 Rapid identification of the genus Dekkera/Brettanomyces, the Dekkera subgroup and all individual species] || M. Hulina, E. Harrisona, M. Stratfordb, A.E. Whealsa || 2014 || Not open access.|-| [http://www.brettanomycesproject.com/dissertation/ Pure Culture Fermentation Characteristic of Brettanomyces Yeast Species and Their Use in the Brewing Industry] || Yakobson || 2011 || MSc thesis. Open access.|-| [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 || Open access.|-| [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 || Open access. 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 || Open access.|-| [http://link.springer.com/article/10.1007/s00253-008-1708-7 Survey of enzyme activity responsible for phenolic off-flavour production by Dekkera and Brettanomyces yeast] || Harris, Ford, Jiranek, Grbin|| 2009 || Not open access.|-| [http://www.sciencedirect.com/science/article/pii/S0168160509000488 Genetic diversity and physiological traits of Brettanomyces bruxellensis strains isolated from Tuscan Sangiovese wines] || Agnolucci, Vigentini, Capurso, Merico, Tirelli, Compagno, Foschino, Nuti|| 2009 || Not open access.|-| [http://link.springer.com/article/10.1007/s00253-007-1328-7 Dekkera and Brettanomyces growth and utilisation of hydroxycinnamic acids in synthetic media] || Harris, Ford Jiranek, Grbin|| 2008 || Not open access.|-| [http://onlinelibrary.wiley.com/doi/10.1111/j.1567-1364.2008.00415.x/full The effect of sugar concentration and temperature on growth and volatile phenol production by Dekkera bruxellensis in wine] ||Barata, Pagliara, Piccininno, Tarantino, Ciardulli, Malfeito-Ferreira, Loureiro|| 2008 || Open access.|-| [http://www.sciencedirect.com/science/article/pii/S0308814607007844 Formation of 4-vinyl and 4-ethyl derivatives from hydroxycinnamic acids: Occurrence of volatile phenolic flavour compounds in beer and distribution of Pad1-activity among brewing yeasts] ||Vanbeneden, Gils, Delvaux, Delvaux|| 2008 || Not open access.|-| [http://oatao.univ-toulouse.fr/1595/1/Brandam_1595.pdf Effect of temperature on ''Brettanomyces bruxellensis'': metabolic and kinetic aspects] || Brandam C, Castro-Martínez, Délia ML, Ramón-Portugal F, Strehaiano P. || 2008 || Open access.|-| [http://ec.asm.org/content/6/4/721.short Genome Survey Sequencing of the Wine Spoilage Yeast ''Dekkera'' (''Brettanomyces'') ''bruxellensis''] || Woolfit, Rozpędowska, Piškur, Wolfe || 2007 || Open access|-| [https://lirias.kuleuven.be/bitstream/1979/1364/1/Doctoraat+Nele+Vanbeneden.pdf Release of hydroxycinnamic acids and formation of flavour-active volatile phenols during the beer production process ] ||Nele Vanbeneden|| 2007 || PhD Thesis. Open access.|-| [http://www.ncbi.nlm.nih.gov/pubmed/12655458 Brettanomyces bruxellensis: effect of oxygen on growth and acetic acid production.] || Aguilar Uscanga, Délia1, and Strehaiano. || 2003 || Open access.|-| [http://link.springer.com/article/10.1023%2FA%3A1014927129259 Acetic acid production by Dekkera/Brettanomyces yeasts.] || S.N. Feer || 2002, April || Not open access.|-| [http://onlinelibrary.wiley.com/doi/10.1002/(SICI)1097-0010(199712)75:4%3C489::AID-JSFA902%3E3.0.CO;2-9/abstract Role of oxygen on acetic acid production by Brettanomyces/Dekkera in winemaking.] || Maurizio Ciani and Luisa Ferraro || 1999, April || Not open access|-| [https://www.jstage.jst.go.jp/article/bbb1992/58/10/58_10_1803/_article The Phylogenetic Relationships of Species of the Genus Dekkera VAN DER WALT Based on the Partial Sequences of 18S and 26S Ribosomal RNAs (Saccharomycetaceae)] || Yuzo Yamada, Minako Matsuda, Kojiro Maeda, Kozaburo Mikata || 1994 || Open access. Shows that D. custersianus should be reclassified as a new genus. |-| [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 || Open access.|-| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1982.tb04061.x/abstract Esterase Activity in the Genus Brettanomyces] || Spaepen and Verachtert || 1982 || Brett ester production and destruction. Open access.|-| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1961.tb01791.x/abstract Brettanomyces. I. Occurrence, Characteristics, and Effects on Beer Flavour] || R. B. Gilliland B.A., B.Sc., F.R.I.C. || 1961 || Open access.|}

| [https://link.springer.com/article/10.1007/s00253-020-10531-0 A re-evaluation of diastatic ''Saccharomyces cerevisiae'' strains and their role in brewing] || Kristoffer Krogerus and Brian Gibson || 2020 || Review paper; open access.|-| [https://onlinelibrary.wiley.com/doi/10.1002/yea.3380 Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers] || F.A. Cubillos, B. Gibson, N. Grijalva‐Vallejos, K. Krogerus, J. Nikulin || 2019 || Review paper; not open access, but may become open.|-| [https://www.mbaa.com/publications/tq/tqPastIssues/2018/Pages/TQ-55-4-1211-01.aspx How to Brew with Kveik] || Lars Marius Garshol and Richard Preiss || 2018 || Not open access (MBAA membership required); not peer-reviewed nor an actual scientific publication.|-| [https://www.frontiersin.org/articles/10.3389/fmicb.2018.02137/full Traditional Norwegian Kveik Are a Genetically Distinct Group of Domesticated Saccharomyces cerevisiae Brewing Yeasts] || Richard Preiss, Caroline Tyrawa, Kristoffer Krogerus, Lars Marius Garshol, and George van der Merwe || 2018 || Open access. A paper about the family tree of [[Kveik]].|-| [http://www.brettanomycesprojectmdpi.com/dissertation2311-5637/ Pure Culture Fermentation Characteristic 4/2/22 Two Novel Strains of Brettanomyces Yeast Species Torulaspora delbrueckii Isolated from the Honey Bee Microbiome and Their Use in Honey Fermentation] || Joseph P. Barry, Mindy S. Metz, Justin Hughey, Adam Quirk, and Matthew L. Bochman || 2018 || Open access. See also the Brewing Industry[https://www.facebook.com/groups/MilkTheFunk/permalink/2037872376240966/ associated MTF thread].|-| [http://www.mdpi.com/2311-5637/4/1/20/html The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor] || Michael Lentz || 2018 || Open access. See also [https://www.facebook.com/groups/MilkTheFunk/permalink/2029471700414367/associated MTF thread].|-| [https://www.biorxiv.org/content/early/2017/09/27/194969 Traditional Norwegian Kveik Yeasts: Underexplored Domesticated ''Saccharomyces cerevisiae'' Yeasts] || Richard Preiss, Caroline Tyrawa, George van der Merwe || 2017 || Open access.|-| [http://www.cell.com/current-biology/fulltext/S0960-9822(16)30984-8 Distinct Domestication Trajectories in Top-Fermenting Beer Yeasts and Wine Yeasts.] || Margarida Gonçalves, Ana Pontes, Pedro Almeida, Raquel Barbosa, Marta Serra, Diego Libkind, Mathias Hutzler, Paula Gonçalves, José Paulo Sampaio5,'Correspondence information about the author José Paulo Sampaio || 2016 || Open access. See also [[Saccharomyces#History_of_Domestication|history of yeast domestication]].|-| [http://www.cell.com/cell/fulltext/S0092-8674(16)31071-6?_returnURL=http%3A%2F%2Flinkinghub.elsevier.com%2Fretrieve%2Fpii%2FS0092867416310716%3Fshowall%3Dtrue Domestication and Divergence of Saccharomyces cerevisiae Beer Yeasts] || Brigida Gallone, Jan Steensels, Troels Prahl, Leah Soriaga, Veerle Saels, Beatriz Herrera-Malaver, Adriaan Merlevede, Miguel Roncoroni, Karin Voordeckers, Loren Miraglia, Clotilde Teiling, Brian Steffy, Maryann Taylor, Ariel Schwartz, Toby Richardson, Christopher White, Guy Baele, Steven Maere, Kevin J. Verstrepen || 2016 || Open access. See also [[Saccharomyces#History_of_Domestication|history of yeast domestication]].|-| [https://brage.bibsys.no/xmlui/handle/11250/2390204 Characterization of genotype and beer fermentation properties of Norwegian Farmhouse Ale Yeasts] || Yakobson Rasmussen, Truls C. || 2011 2016 || MSc Master thesison [[Kveik]] yeast identification. Free |-| [http://www.sciencedirect.com/science/article/pii/S0960982216300641 Independent Origins of Yeast Associated with Coffee and Cacao Fermentation] || Catherine L. Ludlow, Gareth A. Cromie, Cecilia Garmendia-Torres, Amy Sirr, Michelle Hays, Colburn Field, Eric W. Jeffery, Justin C. Fay, Aimée M. Dudley || 2016 || Studied isolating wild ''S. cerevisiae'' from coffee beans. Open access.|-| [http://onlinelibrary.wiley.com/doi/10.1002/yea.3146/abstract Screening for new brewing yeasts in the non-Saccharomyces sector with ''Torulaspora delbrueckii'' as model] || Maximilian Michel, Jana Kopecká, Tim Meier-Dörnberg, Martin Zarnkow, Fritz Jacob and Mathias Hutzler || 2016 || Not open access.

| [http://onlinelibrarywww.wileysciencedirect.com/doiscience/10.1111article/j.1365-2672.2007.03566.xpii/pdf Screening and evaluation of S0740002015002609 Torulaspora delbrueckii in the glucoside hydrolase activity in Saccharomyces brewing process: A new approach to enhance bioflavour and Brettanomyces brewing yeaststo reduce ethanol content] || Daenen, Saison, SterckxLaura Canonico, DelvauxAlice Agarbati, VerachtertFrancesca Comitini, DerdelinckxMaurizio Ciani || 2008 2016 || Free Not open access.

| [https://digitalwww.libraryresearchgate.adelaide.edu.aunet/dspacepublication/bitstream/2440/60535/1/02whole.pdf Physiological, biochemical and molecular characterisation of hydroxycinnamic acid catabolism 297591073_Terminal_acidic_shock_inhibits_sour_beer_bottle_conditioning_by_Saccharomyces_cerevisiae Terminal acidic shock inhibits sour beer bottle conditioning by Dekkera and Brettanomyces yeastsSaccharomyces cerevisiae] || Victoria HarrisCody M. Rogers, Devon Veatch, Adam Covey, Caleb Staton, Matthew L. Bochman || 2010 2016 || Free accessDescribes a method to "train" ''S. PhD thesis. HCAcerevisiae''s are the precursors to phenolic compounds in beerbe more pH tolerant. Not open access. See phenol production in [[Brettanomyces]]

| [http://onlinelibrarywww.wileypnas.comorg/doicontent/10.1111early/2016/01/j.1567-1364.2008.00421.x13/full Evaluation of the glycoside hydrolase activity of 1516453113 Social wasps are a Brettanomyces strain on glycosides from sour cherry (Prunus cerasus L.) used in the production of special fruit beersSaccharomyces mating nest] || DaenenIrene Stefaninia, SaisonLeonardo Dapporto, SterckxLuisa Berná, DelvauxMario Polsinelli, VerachtertStefano Turillazzid, Derdelinckxand Duccio Cavalieria || 2008 2015 || Free accessFound that ''S. cerevisiae'' not only breeds inside the guts of wasps that eat grapes, but also breeds with other species of yeast to create hybrids that survive better in the guts of the wasps.

| [http://linkwww.springerncbi.comnlm.nih.gov/articlepmc/10.1007articles/PMC4444983/s00253-008-1708-7 Survey of enzyme activity responsible for phenolic off-flavour production by Dekkera and Brettanomyces Saccharomyces cerevisiae: a nomadic yeastwith no niche?] || HarrisMatthew R. Goddard, Ford, Jiranek, Grbinand Duncan Greig || 2009 2015 || Not free Proposes new hypothesis that ''S. cerevisiae'' is a generalized and nomadic microbe rather than a fruit-loving microbe based on the "neutral theory of ecology". Open access.

| [http://wwweprints.sciencedirectlincoln.com/science/articleac.uk/pii18474/S0168160509000488 Genetic diversity and physiological traits of Brettanomyces bruxellensis strains isolated from Tuscan Sangiovese winesRegional microbial signatures positively correlate with differential wine phenotypes: evidence for a microbial aspect to terroir] || AgnolucciKnight, VigentiniSarah and Klaere, CapursoSteffen and Fedrizzi, Merico, Tirelli, CompagnoBruno and Goddard, Foschino, NutiMatthew || 2009 2015 || Not free Open access. This is the first quantitative demonstration of a microbial component of terroir.

| [http://linkwww.springersciencedirect.com/science/article/10.1007pii/s00253S0023643815300827?np=y Alcohol-brewing properties of acid-007and bile-1328tolerant yeasts co-7 Dekkera and Brettanomyces growth and utilisation of hydroxycinnamic acids in synthetic mediacultured with lactic acid bacteria isolated from traditional handmade domestic dairy products from Inner Mongolia] || HarrisTakashi Kuda Sarengaole, Ford JiranekHajime Takahashi, GrbinBon Kimura || 2008 2015 || Not free open access.

| [http://onlinelibrarywww.wileyresearchgate.comnet/doipublication/10.1111/j.1567260946772_Pyrosequencing_reveals_regional_differences_in_fruit-1364.2008.00415.x/full The effect of sugar concentration and temperature on growth and volatile phenol production by Dekkera bruxellensis associated_fungal_communities Pyrosequencing reveals regional differences in winefruit-associated fungal communities] ||BarataMichael W. Taylor, PagliaraPeter Tsai, PiccininnoNicole Anfang, TarantinoHoward A. Ross, Ciardulli, Malfeito-Ferreira, Loureiroand Matthew R. Goddard || 2008 2015 || Free Open access. Showed that yeast diversity on wine grapes differs by region; Saccharomyces made up only 0.00005% of the total readings.

| [http://wwwonlinelibrary.sciencedirectwiley.com/sciencedoi/article10.1002/piijib.154/S0308814607007844 Formation full Genetic and physiological characterization of 4-vinyl yeast isolated from ripe fruit and 4-ethyl derivatives from hydroxycinnamic acids: Occurrence analysis of volatile phenolic flavour compounds in beer fermentation and distribution of Pad1-activity among brewing yeastspotential] ||VanbenedenMichael Lentz, GilsTravis Putzke, DelvauxRick Hessler, Delvauxand Eric Luman || 2008 2014 || Not free Open access.

| [http://ecwww.asmncbi.orgnlm.nih.gov/contentpubmed/6/4/721.short Genome Survey Sequencing 24277822 Microbial biogeography of the Wine Spoilage Yeast ''Dekkera'' (''Brettanomyces'') ''bruxellensis''wine grapes is conditioned by cultivar, vintage, and climate] || WoolfitBokulich NA, RozpędowskaThorngate JH, PiškurRichardson PM, Wolfe Mills DA. || 2007 2014 || Free accessSuggests link between microbial terroir and vineyard environmental conditions.

| [httpshttp://liriasjournals.kuleuvenplos.beorg/bitstreamplosone/1979/1364/1/Doctoraat+Nele+Vanbenedenarticle?id=10.1371%2Fjournal.pone.pdf Release of hydroxycinnamic acids and formation of flavour0066437 Monitoring Seasonal Changes in Winery-active volatile phenols during the beer production process Resident Microbiota] ||Nele VanbenedenNicholas A. Bokulich, Moe Ohta, Paul M. Richardson, David A. Mills || 2007 2013 || PhD Thesis. Free access.

| [http://aemwww.asmnature.orgcom/contentismej/59journal/8v6/2352n7/full/ismej2011195a.short Localization html Geographic delineations of yeast communities and populations associated with vines and Characterization of α-Glucosidase Activity wines in Brettanomyces lambicusNew Zealand] || Shantha Kumara, De Cort, VerachtertVelimir Gayevskiy and Matthew R Goddard || 1993 2012 || Free accessStudy leading up to the 2015 Goddard study above focusing on regional genetic differences in ''S. cerevisae''.

| [http://www.researchgate.net/publication/233808658_Biotechnological_potential_of_non-Saccharomyces_yeasts_isolated_during_spontaneous_fermentations_of_Malvar_%28Vitis_vinifera_cv._L.%29 Biotechnological potential of non-Saccharomyces yeasts isolated during spontaneous fermentations of Malvar (Vitis vinifera cv. L.)] || Cordero-Bueso, Esteve Zarzoso, Cabellos, Gil-Díaz || 2012 || Open access. Records secondary metabolites produced by various wild yeasts in mono-culture fermentations of wine must. |-| [http://www.researchgate.net/publication/7651552_Studies_on_growth_and_metabolism_of_Oenococcus_oeni_on_sugars_and_sugar_mixtures Studies on growth and metabolism of Oenococcus oeni on sugars and sugar mixtures] || D.-S. Zhang and R.W. Lovitt || 2005 |||-| [http://onlinelibrary.wiley.com/doi/10.1002/jyea.1249/pdf A history of research on yeasts 9: regulation of sugar metabolism] || James A.2050Barnett and Karl-0416Dieter Entian || 2005 || Covers Pasteur effect, Custers effect, glucose repression, etc.1982|-| [http://journals.tb04061plos.xorg/abstract Esterase Activity in the Genus Brettanomycesplosgenetics/article?id=10.1371%2Fjournal.pgen.0010005 Evidence for Domesticated and Wild Populations of Saccharomyces cerevisiae] || Spaepen and Verachtert Justin C Fay, Joseph A Benavides || 1982 2005 || Brett ester production and destruction. Free Open access. 

| [http://www.sciencedirect.com/science/article/pii/S0308814617302911#t0020 Key volatile aroma compounds of lactic acid fermented malt based beverages – impact of lactic acid bacteria strains] || Sorelle Nsogning Dongmo, Bertram Sacher, Hubert Kollmannsberger, Thomas Becker || 2017 || |-| [http://www.sciencedirect.com/science/article/pii/S0924224415300625 Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages] || Lorenzo C. Peyer, Emanuele Zannini, Elke K. Arendt || 2016 |||- | [http://www.asbcnet.org/publications/journal/vol/2016/Pages/ASBCJ-2016-2007-01.aspx Screening the Hydroxylation of Fatty Acids with Lactic Acid Bacteria Based on the Lactonization of the Hydroxylated Products] || Yuka Suzuki, Sakiko Hatanaka, Makoto Kanauchi, Shin Kasahara, and Makoto Shimoyamada || 2016 || Not open access.|-| [http://www.sciencedirect.com/science/article/pii/S0168160515301033 Metabolic strategies of beer spoilage lactic acid bacteria in beer] || Andreas J. Geissler, Jürgen Behr, Kristina von Kamp, Rudi F. Vogel || 2015 || Not open access.|-| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.2004.tb00199.x/pdf The Use and Effects of Lactic Acid Bacteria in Malting and Brewing with Their Relationships to Antifungal Activity, Mycotoxins and Gushing: A Review] || Deirdre P. Lowe and Elke K. Arendt || 2012 || Open access.|-| [http://onlinelibrary.wiley.com/doi/10.1002/jib.49/pdf 125th Anniversary Review: Bacteria in brewing: The good, the bad and the ugly]|| Vriesekoop, Krahl, Hucker, Menz || 2012 || Free Open access.|-| [http://www.researchgate.net/profile/Maret_Du_Toit2/publication/225859608_Lactobacillus_the_Next_Generation_of_Malolactic_Fermentation_Starter_Culturesan_Overview/links/53f65a850cf22be01c41eafd.pdf?disableCoverPage=true Lactobacillus: the Next Generation of Malolactic Fermentation Starter Cultures — an Overview] || Maret du Toit & Lynn Engelbrecht & Elda Lerm & Sibylle Krieger-Weber || 2010 || Open access. Review paper.|-| [http://www.sciencedirect.com/science/article/pii/S0308814609004373 Volatile compounds produced by the probiotic strain Lactobacillus plantarum NCIMB 8826 in cereal-based substrates.] || Ivan Salmeron, Pablo Fuciños, Dimitris Charalampopoulos, Severino S. Pandiella || 2009 || |-| [http://www.microbialcellfactories.com/content/8/1/3 Pediocins: The bacteriocins of Pediococci. Sources, production, properties and applications] || Maria Papagianni || 2009 || Open access.|-| [http://www.sciencedirect.com/science/article/pii/S0168160509000051 Broth and agar hop-gradient plates used to evaluate the beer-spoilage potential of Lactobacillus and Pediococcus isolates] || M. Haakensen, A. Schubert, B. Ziola || 2009 || Measured growth in beer of many strains and species of LAB.|-| [http://people.westminstercollege.edu/students/cds0709/RESEARCH/Fundamentals%20of%20beer%20and%20hop%20chemistry.doc Fundamentals of Beer and Hop Chemistry] || Keukeleire || 1998, August 12 || Useful information regarding how beta acids and iso-alpha acids inhibit/effect the grown of gram-positive bacteria and LAB. Open access.|-| [http://www.sciencedirect.com/science/article/pii/S0168160503001533 Beer spoilage bacteria and hop resistance] || Sakamoto and Konings || 2003 || Another useful paper for antimicrobial properties of hops and bacterial resistance. Not open access.

| [http://peopleaem.westminstercollegeasm.eduorg/studentscontent/cds070960/RESEARCH9/Fundamentals%20of%20beer%20and%20hop%20chemistry3074.doc Fundamentals short Localization and Characterization of Beer and Hop Chemistryα-Glucosidase Activity in Lactobacillus brevis] || Keukeleire De Cort, Shantha Kumara, Verachtert || August 12, 1998 1994 || Useful information regarding how beta acids and iso-alpha acids inhibit/effect the grown of gram-positive bacteria and LAB. Free Open access.

| [http://www.sciencedirectncbi.comnlm.nih.gov/sciencepmc/articlearticles/piiPMC547135/S0168160503001533 Beer spoilage bacteria Growth Response of Lactobacillus brevis to Aeration and hop resistanceOrganic Catalysts.] || Sakamoto J. R. Stamer and Konings B. O. Stoyla. || 2003 1967, Sept || Another useful paper for antimicrobial properties of hops and bacterial resistanceReferenced by [http://www.milkthefunk.com/wiki/Lactobacillus#Lacto_Chart Wyeast 5223 L. brevis]. Not free accessOpen Access.

| [http://aemijsb.asmsgmjournals.org/content/6052/96/30742003.short Localization and Characterization full.pdf Phylogenetic analysis of α-Glucosidase Activity in Lactobacillus brevisthe genus Pediococcus, including Pediococcus claussenii sp. nov., a novel lactic acid bacterium isolated from beer] || De CortC. Melissa Dobson, Shantha KumaraHarry Deneer, Verachtert Sun Lee, Sean Hemmingsen, Sarah Glaze and Barry Ziola || 1994 2002 || Free Open access.

| [http://www.ncbi.nlm.nih.gov/pmc/articles/PMC547135PMC1214648/ Growth Response Isolation of a Hop-Sensitive Variant of Lactobacillus brevis to Aeration lindneri and Organic Catalysts.Identification of Genetic Markers for Beer Spoilage Ability of Lactic Acid Bacteria] || J. R. Stamer Koji Suzuki, Kazumaru Iijima, Kazutaka Ozaki, and B. O. Stoyla. Hiroshi Yamashita || Sep 1967 2005 || Referenced by [http://www.milkthefunk.com/wiki/Lactobacillus#Lacto_Chart Wyeast 5223 L. brevis]. Free AccessOpen access.

==Lambic , Spontaneous Fermentation, and Spontaneous other Mixed Fermentationbeers==

| [https://www.researchgate.net/publication/341353855_The_power_of_sour_-_A_review_Old_traditions_new_opportunities The power of sour – A review: Old traditions, new opportunities.] || S. Bossaert, S. Crauwels, G. De Rouck and B. Lievens || 2019 || Open Access |-| [https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6252343/ Wort Substrate Consumption and Metabolite Production During Lambic Beer Fermentation and Maturation Explain the Successive Growth of Specific Bacterial and Yeast Species] || Jonas De Roos, Peter Vandamme, and Luc De Vuyst || 2018 || Open access|-| [https://aem.asm.org/content/85/1/e02226-18 The Interior Surfaces of Wooden Barrels Are an Additional Microbial Inoculation Source for Lambic Beer Production] || J. De Roos, D. Van der Veken, L. De Vuyst || 2018 || Not open access|-| [https://www.ncbi.nlm.nih.gov/pubmed/30246252?dopt=Abstract Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production] || Jonas De Roos and Luc De Vuyst || 2018 || Review paper; not open access.|-| [http://www.mdpi.com/2306-5710/3/4/51 Acid and Volatiles of Commercially-Available Lambic Beers] || Katherine Thompson Witrick, Susan E. Duncan, Ken E. Hurley, and Sean F. O’Keefe || 2017 || Open access. Many errors regarding the brewing process and other aspects of lambic that are not the focus of the paper, however the analytical data is useful. See [https://www.facebook.com/groups/MilkTheFunk/permalink/1863074047054134/ this MTF thread].|-| [http://www.asbcnet.org/publications/journal/vol/2017/Pages/ASBCJ-2017-3861-01.aspx Sour Brewing: Impact of Lactobacillus amylovorus FST2.11 on Technological and Quality Attributes of Acid Beers] || Lorenzo C. Peyer, Martin Zarnkow, Fritz Jacob, David P. Schutter, Elke K. Arendt || 2017 || Not open access (see citations on MTF wiki [https://www.facebook.com/groups/MilkTheFunk/permalink/1794446487250224/ and summary on MTF]).|-| [https://lookaside.fbsbx.com/file/Final%20work%202%20-%20Thomas%20H%C3%BCbbe.pdf?token=AWyH17JH23uJ-wby5L7bZBZ-_G9EbxFbtNZhoHdq9nFQXDyOlNW66kYos4cpt_oOzIGzmllGYexkcE6o3bESICERaG8rSM4SruxzJVAaDb7UaoeAfVvLY_7uNezyeiynjnVG1T1zYyf-Zl4f2E6NwyOIX0y9hlh78XXVWFGHZySDEA Effect of mixed cultures on microbiological development in Berliner Weisse (master thesis)] || Thomas Hübbe || 2016 || Available on MTF|-| [http://www.sciencedirect.com/science/article/pii/S074000201500012X The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation] || Spitaels, Wieme, Janssens, Aerts, Van Landschoot, De Vuyst, Vandamme || 2015, August || Not open access|-| [http://www.sciencedirect.com/science/article/pii/S0740002014002548 Microbiota and metabolites of aged bottled gueuze beers converge to the same composition] || Spitaels, Van Kerrebroeck, Wieme, Snauwaert, Aerts, Van Landschoot, De Vuyst, Vandamme || 2015, May || Not open access|-| [http://weitzlab.seas.harvard.edu/files/weitzlab/files/2014_cell_jarosz.pdf Cross-Kingdom Chemical Communication Drives a Heritable, Mutually Beneficial Prion-Based Transformation of Metabolism] || Daniel F. Jarosz, Jessica C.S. Brown, Gordon A. Walker, Manoshi S. Datta, W. Lloyd Ung, Alex K. Lancaster, Assaf Rotem, Amelia Chang, Gregory A. Newby,David A. Weitz, Linda F. Bisson, and Susan Lindquist. || 2014, August || Open access. See [[Pediococcus#Mixed_Culture_Influence|Pediococcus]].|-| [http://www.cell.com/cell/abstract/S0092-8674(14)00974-X An Evolutionarily Conserved Prion-like Element Converts Wild Fungi from Metabolic Specialists to Generalists] || Daniel F. Jarosz, Alex K. Lancaster, Jessica C.S. Brown, Susan Lindquist. || 2014, 28 August || Not open access. See [[Pediococcus#Mixed_Culture_Influence|Pediococcus]].|-| [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 || 2014, April 18|| Open access|-| [http://www.sciencedirect.com/science/article/pii/S1373716314000031 BELGIAN ACIDIC BEERS Daily Reminiscences of the Past] || Verachtert and Denderlinckx || 2014 || Not open 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 open 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 || 2012, April 18 || Open 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. Open 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 || Open access.|-| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.2002.tb00578.x/abstract Fermentation Studies on the Traditional Russian Drink “Sourish Shchi”] || Dankovtsev, Vostrikov, Markina || 2002 || Open 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] || Martens, Iserentant, Verachtert || 1997 || Open access.|-| [http://www.lambic.info/images/b/b5/Verachtertetal1995PropertiesofBelgianAcidBeersandTheirMicroflora.pdf Properties of Belgian acid beers and their microflora. Part I. The production of gueuze and related refreshing acid beers] || Verachtert H, Iserentant D || 1995 || |-| [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 || Open 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 || Open 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 || Open 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, 2014 Verachtert || 1978 || Open 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. Open 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 Open access.

| [http://wwwelifesciences.sciencedirect.comorg/sciencecontent/article4/pii/S1373716314000031 BELGIAN ACIDIC BEERS Daily Reminiscences e04634 Mapping microbial ecosystems and spoilage-gene flow in breweries highlights patterns of the Pastcontamination and resistance] || Verachtert and Denderlinckx Nicholas A Bokulich, Jordyn Bergsveinson, Barry Ziola, David A Mills || 2014 2015, March 9 || Not free Open access; measures LAB and yeast populations throughout a brewery with a coolship, controlled sour beer production, and traditional ''clean'' beer production. Also contains info about hop resistance levels of different LAB species.

| [http://www.annualreviewssciencedirect.orgcom/doiscience/absarticle/10.1146pii/annurev-microS0168160515301896 Microbial diversity and metabolite composition of Belgian red-091213-113025 Taming Wild Yeast: Potential of Conventional and Nonconventional Yeasts in Industrial Fermentationsbrown acidic ales] || Steensels and VerstrepenSnauwaert, Roels, Van Nieuwerberg, Van Landschoot, De Vuyst, Vandamme || 2014 2016, March || Not free open access|} ==Historical==These studies focus on historical beer analysis. {| class="wikitable sortable"

| [http://www.plosonecell.orgcom/articlecell/info%3Adoi%2F10.1371%2Fjournal.pone.0035507 Brewhousefulltext/S0092-Resident Microbiota Are Responsible for Multi8674(16)31071-Stage Fermentation 6 Domestication and Divergence of American Coolship AleSaccharomyces cerevisiae Beer Yeasts] || BokulichBrigida Gallone1, Jan Steensels1, Troels Prahl, Leah Soriaga, Veerle Saels, Beatriz Herrera-Malaver, Adriaan Merlevede, Miguel Roncoroni, Karin Voordeckers, Loren Miraglia, Clotilde Teiling, BamforthBrian Steffy, Mills Maryann Taylor, Ariel Schwartz, Toby Richardson, Christopher White, Guy Baele, Steven Maere, Kevin J. Verstrepen. || April 18, 2012 2016-09 || Free accessOpen Access. See also [http://www.popularmechanics.com/science/news/a22761/here-it-is-the-family-tree-of-beer/ Popular Mechanics overview].

| [httpshttp://vtechworksbarclayperkins.libblogspot.vt.edunl/bitstream2015/handle05/10919/19203/Witrick_KA_D_2012brettanomyces-hero-or-villain.pdfhtml Brettanomyces – hero or villain?sequence=1&isAllowed=y Characterization of aroma and flavor compounds present in lambic (gueuze) beer] || Katherine Witrick Ron Pattenson, ''Shut Up About Barclay Perkins'' || 2012 2015-05 || PhD Thesis. Free accessRon's analysis of a study on Brettanomyces beers in the Journal of the Institute of Brewing, Volume 67, Issue 3, May-June 1961.

| [http://onlinelibrarypubs.wileyacs.comorg/doi/full/10.1002/jib.341021/full Occurrence jf5052943 Analysis of sotolon, abhexon and theaspirane-derived molecules in Gueuze beers. Chemical similarities with ‘yellow wines’Beers from an 1840s’ Shipwreck]|| ScholtesJohn Londesborough, Michael Dresel, Brian Gibson, Riikka Juvonen, Ulla Holopainen, Atte Mikkelson, Tuulikki Seppänen-Laakso, Kaarina Viljanen, Hannele Virtanen, Arvi Wilpola, NizetThomas Hofmann, Colin and Annika Wilhelmson || 2012 2015-02 || Free Chemical analysis of historical beers found to have bacteria in them. [http://www.vtt.fi/files/news/2012/Hylkyolut_Maarianhamina_10052012_Wilhelmson.pdf Press conference that says 4 live species of Lactobacillus were found.] Open access.|-|} ==Misc Topics== {| class="wikitable sortable"

| [http://onlinelibrarywww.wileysciencedirect.com/doiscience/10.1002journal/j.2050-0416.1997.tb00939.x/abstract Microbiological Aspects of a Mixed Yeast—Bacterial Fermentation in the Production 23526181?sdc=1 Journal of a Special Belgian Acidic AleEthnic Foods] || Martens, Iserentant, Verachtert NA || 1997 NA || Free Open access.

| [http://onlinelibrarymmbr.wileyasm.comorg/doicontent/10.100277/2/j.2050-0416.1992157.tb01126.x/abstract Synthesis of Aroma Compounds By Wort Enterobacteria During the First Stage full The Microbiology of Lambic FermentationMalting and Brewing] || Martens, Dawoud, Verachtert Nicholas A. Bokulicha and Charles W. Bamforth || 1992 2013, June || Free Open access.

| [httphttps://onlinelibrarywww.wileyuclouvain.combe/doicps/10.1002ucl/doc/inbr/documents/j.2050presentation-luk-0416daenen.1991.tb01082.x/abstract Wort Enterobacteria and Other Microbial Populations Involved During the First Month pdf Use of Lambic Fermentationbeta-glucosidase activity for flavour enhancement in specialty beers] || Martens, Dawoud, Verachtert Luk Daenen || 1991 2012 (presentation) || Free Open access.

| [http://onlinelibraryfbns.wileyncsu.comedu/doiUSDAARS/10.1002Acrobatpubs/j.2050P351-0416.1991.tb01064375/p359.x/abstract Identification pdf Effects of Lambic Superattenuating Micro-Organisms By the Use pH Adjustment and Sodium Ions on Sour Taste Intensity of Selective AntibioticsOrganic Acids] || Shantha Kumara and Verachtert E.R.D. Neta, S.D. Johanningsmeier, M.A.Drake || 1991 2009 || Free Open access.

| [httphttps://onlinelibrarylirias.wileykuleuven.combe/doibitstream/10.10021979/1364/1/jDoctoraat+Nele+Vanbeneden.2050pdf Release of hydroxycinnamic acids and formation of flavour-0416.1978.tb03888.x/abstract Fatty Acids and Esters Produced During active volatile phenols during the Spontaneous Fermentation of Lambic and Gueuzebeer production process] || Spaepen, Van Oevelen, Verachtert Nele Vanbeneden || 1978 2007 || Free PhD thesis. Open access. Study on 4VG/4VP, ferulic acid, p-coumaric acid, etc. English sections available.

| [http://onlinelibrarywww.wileyncbi.comnlm.nih.gov/doipubmed/10.1002/j.205014759156 Ferulic acid release and 4-0416.1977.tb03825vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiae.x/abstract Microbiological Aspects of Spontaneous Wort Fermentation in the Production of Lambic and Gueuze] || Van OevelenCoghe S, Benoot K, SpaepenDelvaux F, TimmermansVanderhaegen B, Verachtert Delvaux FR. || 1977 2004 || The source Not open access. Studied production of the data used to create the Apte chart of which microbes are active at a given time ferulic acid and 4VG production in Lambic Fermentation as presented in his 2004 slideshow barley and in Wild Brewswheat based beers, fermented with S. Free accesscerevisiae.

| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.19751986.tb06953tb04405.x/abstract Synthesis of Aroma Components During the Spontaneous Fermentation of Lambic epdf Organic Acids and GueuzeGlycerol in Beer.] || Van OevelenKlopper, De L'Escaille Verachtert Angelino, Tuning, and Vermeire || 1976 1986 || Free access.

These studies, presentations, or discussions aren't peer reviewed but they do contain useful info for brewing sour and funky beers. Also a list of database resources.

| [http://www.moconncyc.co.uk/ National Collect of Yeast Cultures] || || || Yeast bank.|-| [https://www.atcc.org ATCC] || || || Yeast bank.|-| [http://www.straininfo.net/ Straininfo] || || || Database of strains.|-| [http://www.mycobank.org/quicksearch.aspx Mycobank] || || || Database of classified species.|-| [http://www.better-bottle.com/pdf/optech/Closures%20-%20Oxygen%20Passage%20StudyClosuresOxygenPassageStudy.pdf Measurement of Oxygen Transfer Rates for Carboy Closures and Air Locks] || Gibbs || 2011, November 10, 2011 || Study performed by Better Bottle. Free Open access.|-| [http://web.archive.org/web/20100410025103/http://www2.parc.com/emdl/members/apte/flemishredale.shtml How to Make Sour Ale: an inquiry] || Apte || 2004 || contains Apte's charts for oxygen permeability and other notable references. Open access.

| [http://web.archive.org/web/20100410025103/http://www2.parc.com/emdl/members/apte/flemishredaleslides_nchf.shtml How to Make pdf Pickled beer: Concepts of Sour Ale: an inquiry] || Raj Apte || 2004 || contains Apte's charts for oxygen permeability and other notable referencesA presentation about sour beer. Free Open access.

| [http://www2.parc.com/emdl/members/apte/slides_nchfGingerBeer.pdf Pickled Lactic Acid Beverages: sour beer: Concepts of Sour Ale, (milk), & soda] || Raj Apte || 2004 || A presentation about sour beerand other lactic fermentations. Free access.

| [http://www.babblebelt.com/newboard/brew_resource/Horse_of_a_Different_Color.pdf Horse of a Different Color] || Nate Sampson, Michael Tonsmeire, Steve Gale, Tomme Arthur, Al Buck, Cisco ?, Sean Paxton|| || Round table tasting and discussion of brett primary beers. The author of the transcript is not listed. Free Open access.

| [http://www.soest.hawaii.edu/GG/FACULTY/jahren/GG711jahren/readings/DeKeers1996.pdf The Mystery of Lambic Beer] || Jacques De Keersmaecker || 1996 || Article in Scientific American. Free Open access.