Difference between revisions of "Scientific Publications"
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| [http://www.sciencedirect.com/science/article/pii/S1373716314000031 BELGIAN ACIDIC BEERS Daily Reminiscences of the Past] || Verachtert and Denderlinckx || 2014 || | | [http://www.sciencedirect.com/science/article/pii/S1373716314000031 BELGIAN ACIDIC BEERS Daily Reminiscences of the Past] || Verachtert and Denderlinckx || 2014 || | ||
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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] || Spitaels, Kerrebroeck, Wieme, Snauwaert, Aerts, Van Landschoot,De Vuyst, Vandamme|| 2014 || | ||
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| [http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0035507 Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale] || Bokulich, Bamforth, Mills || April 18, 2012 || | | [http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0035507 Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale] || Bokulich, Bamforth, Mills || April 18, 2012 || |
Revision as of 20:50, 29 December 2014
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.
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 |
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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. |
Beer spoilage bacteria and hop resistance | Sakamoto and Konings | 2003 | Another useful paper for antimicrobial properties of hops and bacterial resistance. |
Localization and Characterization of α-Glucosidase Activity in Lactobacillus brevis | De Cort, Shantha Kumara, Verachtert | 1994 |
Lambic and Spontaneous Fermentation
Oxygen Permeability
Title | Authors | Date | Note |
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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. |