Difference between revisions of "Scientific Publications"
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| [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 || August 2015 || Not free access | | [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 || August 2015 || Not free access | ||
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− | | [http://www.sciencedirect.com/science/article/pii/S0740002014002548 Microbiota and metabolites of aged bottled gueuze beers converge to the same composition] || | + | | [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 || May 2015 || Not free access |
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| [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 || Free access | | [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 || Free access |
Revision as of 09:58, 9 April 2015
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 Cerevisia, The Journal of the Institute of Brewing, and The International Journal of Food Microbiology.
Some of the papers are freely accessible and others require journal subscriptions for access.
Contents
Brettanomyces
Much of the scientific research done to date on Brettanomyces approaches the yeast from the view point 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.
Lactic Acid Bacteria
Title | Authors | Date | Note |
---|---|---|---|
125th Anniversary Review: Bacteria in brewing: The good, the bad and the ugly | Vriesekoop, Krahl, Hucker, Menz | 2012 | Free access. |
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. Free access. |
Beer spoilage bacteria and hop resistance | Sakamoto and Konings | 2003 | Another useful paper for antimicrobial properties of hops and bacterial resistance. Not free access. |
Localization and Characterization of α-Glucosidase Activity in Lactobacillus brevis | De Cort, Shantha Kumara, Verachtert | 1994 | Free access. |
Growth Response of Lactobacillus brevis to Aeration and Organic Catalysts. | J. R. Stamer and B. O. Stoyla. | Sep 1967 | Referenced by Wyeast 5223 L. brevis. Free Access. |
Phylogenetic analysis of the genus Pediococcus, including Pediococcus claussenii sp. nov., a novel lactic acid bacterium isolated from beer | C. Melissa Dobson, Harry Deneer, Sun Lee, Sean Hemmingsen, Sarah Glaze and Barry Ziola | 2002 | Free access. |
Lambic and Spontaneous Fermentation
Other resources
These studies, presentations, or discussions aren't peer reviewed but they do contain useful info for brewing sour and funky beers..
Title | Authors | Date | Note |
---|---|---|---|
Measurement of Oxygen Transfer Rates for Carboy Closures and Air Locks | Gibbs | November 10, 2011 | Study performed by Better Bottle. Free access. |
How to Make Sour Ale: an inquiry | Apte | 2004 | contains Apte's charts for oxygen permeability and other notable references. Free access. |
Pickled beer: Concepts of Sour Ale | Raj Apte | 2004 | A presentation about sour beer. Free access. |
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 access. | |
Methods of Creating and Maintaining 'Wild' House Cultures | Kyle Kohlmorgan | 2013 | Presentation at NHC 2013. Notes available here. Audio available from the AHA website past presentations section (must be an AHA member for access). |
The Mystery of Lambic Beer | Jacques De Keersmaecker | 1996 | Article in Scientific American. Free access. |