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A listing of peer reviewed scientific publications and non-peer reviewed scientific studies that focus on subject material that is relevant to sour brewing. ==Lambic and Spontaneous Fermentation== {| class="wikitable sortable"|-! Title !! Authors !! Date !! Note|-| [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 |||-|} ==Brettanomyces== {| class="wikitable sortable"|-! Title !! Authors !! Date !! Note|-| [http://www.brettanomycesproject.com/dissertation/ Pure Culture Fermentation Characteristic of Brettanomyces Yeast Species and Their Use in the Brewing Industry] || Yakobson || 2011 || |-|} ==Lactic Acid Bacteria== {| class="wikitable sortable"|-! Title !! Authors !! Date !! Note|-| [http://people.westminstercollege.edu/students/cds0709/RESEARCH/Fundamentals%20of%20beer%20and%20hop%20chemistry.doc Fundamentals of Beer and Hop Chemistry] || Keukeleire || August 12, 1998 || Useful information regarding how beta acids and iso-alpha acids inhibit the grown of gram-positive bacteria.|-|} ==Oxygen Permeability== {| class="wikitable sortable"|-! Title !! Authors !! Date !! Note|-| [http://web.archive.org/web/20100410025103/http://www2.parc.com/emdl/members/apte/flemishredale.shtml How to Make Sour Ale: an inquiry] || Apte || 2004 || Not a study, but contains Apte's charts for oxygen permeability and other notable references.|-|}