Scientific 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.

Brettanomyces

Title	Authors	Date	Note
Pure Culture Fermentation Characteristic of Brettanomyces Yeast Species and Their Use in the Brewing Industry	Yakobson	2011
Screening and evaluation of the glucoside hydrolase activity in Saccharomyces and Brettanomyces brewing yeasts	Daenen, Saison, Sterckx, Delvaux, Verachtert, Derdelinckx	2008
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
Localization and Characterization of α-Glucosidase Activity in Brettanomyces lambicus	Shantha Kumara, De Cort, Verachtert	1993

Lactic Acid Bacteria

Title	Authors	Date	Note
Fundamentals of Beer and Hop Chemistry	Keukeleire	August 12, 1998	Useful information regarding how beta acids and iso-alpha acids inhibit/effect the grown of gram-positive bacteria and LAB.
Localization and Characterization of α-Glucosidase Activity in Lactobacillus brevis	De Cort, Shantha Kumara, Verachtert	1994

Lambic and Spontaneous Fermentation

Title	Authors	Date	Note
The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer]	Spitaels, Wieme, Janssens, Aerts, Daniel, Van Landschoot, De Vuyst, Vandamme	April 18, 2014
Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale	Bokulich, Bamforth, Mills	April 18, 2012

Oxygen Permeability

Title	Authors	Date	Note
Measurement of Oxygen Transfer Rates for Carboy Closures and Air Locks	Gibbs	November 10, 2011	Study performed by Better Bottle
How to Make Sour Ale: an inquiry	Apte	2004	Not a study, but contains Apte's charts for oxygen permeability and other notable references.