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.
|
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