Books

Pivotal Books

Several books have been published that go into depth about mixed fermentation.

Title	Author	Year	Publisher	ISBN-10	ISBN-13
American Sour Beers: Innovative Techniques for Mixed Fermentations	Michael Tonsmeire	July 7, 2014	Brewers Publications	1938469119	978-1938469114
Gueze & Kriek: The Secret of Lambic Beer	Jef Van den Steen	Feburary 16, 2012	Lannoo Publishers	9020998765	978-9020998764
Die Berliner Weiße: Ein Stück Berliner Geschichte (Translated: The Berliner Weisse: A piece of Berlin history)	Annemüller, Manger, Lietz	June, 2008			978-3-921690-58-1
Wild Brews: Beer Beyond the Influence of Brewer's Yeast	Jeff Sparrow	May 25, 2005	Brewers Publications	0937381861	978-0937381861
Farmhouse Ales: Culture and Craftsmanship in the Belgian Tradition	Phil Markowski	November 17, 2004	Brewers Publications	0937381845	978-0937381847
Lambic: Classic Beer Styles Series	Jean Guinard	Janurary 26, 1998	Brewers Publications	0937381225	978-0937381229

Noteworthy Books

The below books have sections on wild/sour brewing, or contain non-brewing specific information that may still be of interest to sour brewers.

Title	Author	Year	Publisher	ISBN-10	ISBN-13	Notes
Brewing Local: American-Grown Beer	Stan Hieronymus	October 7, 2016	Brewers Publications	1938469275	978-1938469275	Stan examines the history of how distinctly American beers came about, visits farm breweries, and goes foraging for both plants and yeast to discover how brewers are using ingredients to create unique beers. The book introduces brewers and drinkers to how herbs, flowers, plants, trees, nuts, and shrubs flavor unique beers.
The Homebrewer's Almanac: A Seasonal Guide to Making Your Own Beer from Scratch	Marika Josephson, Aaron Kleidon, Ryan Tockstein	September 13, 2016	Countryman Press; 1 edition	1581573499	978-1581573497	Homebrewing farmhouse-style beers using locally sourced or foraged ingredients, including an overview of plants in certain regions of the USA, as well as methods for harvesting and preserving.
Wood & Beer: A Brewer's Guide	Dick Cantwell and Peter Bouckaert	June 7, 2016	Brewers Publications; 1 edition	1938469216	978-1938469213	This book covers not only the history, physiology, microbiology, and flavor contributions of wood, but also the maintenance of wooden vessels. Explore the many influences of wood as a vehicle for contributing tremendous complexity to beers fermented and aged within it.
The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir	Pascal Baudar	March 24, 2016	Chelsea Green Publishing	1603586067	978-1603586061	A book about foraging ingredients for fermentations such as vinegars and primitive beers.
The Home Brewer's Guide to Vintage Beer: Rediscovered Recipes for Classic Brews Dating from 1800 to 1965	Ronald Pattinson	January 1, 2014	Quarry Books; Spi edition	1592538827	978-1592538829	Recipes based on original brewing logs, along with historical background. Many of these beers would have undergone mixed fermentation, particularly the stock ales and porters. Also includes extinct European styles of sour ale (Broyhan, Kotbusser).
LambicLand: A Journey Round the Most Unusual Beers in the World	Webb, Pollard, and McGinn	October 31, 2010	Cogan and Mater Ltd	0954778979	978-0954778972	A comprehensive guide to the beers, brewers, blenders, bars and bus routes of Brussels and Payottenland.
Brewing with Wheat	Stan Hieronymus	March 16, 2010	Brewers Publications	0937381950	978-0937381953	Recipes and historical background for a range of traditional wheat beers that would have undergone mixed fermentations, including Berliner Weisse, Gose, Lichtenhainer, and Belgian White Ales.
Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew	Zainasheff, Palmer	October 25, 2007	Brewers Publications	0937381926	978-0937381922	Contains recipes and brewing advice for all the sour beer styles recognized in the 2008 BJCP guidelines.
Radical Brewing: Recipes, Tales and World-Altering Meditations in a Glass	Randy Mosher	May 6, 2004	Brewers Publications	0937381837	978-0937381830	Includes background and recipes for various sour beer styles, such as lambics, Flanders ales, etc. Also some information on mixed fermentation, fruit additions, etc.

Science Textbooks

Title	Author	Year	Publisher	ISBN-10	ISBN-13	Notes
Todar's Online Textbook of Bacteriology	Kenneth Todar, PhD	2008-2012	Self Published	NA	NA	This textbook has evolved from online and live-in-person lectures presented in my bacteriology courses at the University of Wisconsin-Madison. Contains biochemical information on homofermentative vs heterofermentative LAB.

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