Changes

  - Note: this page is no longer actively maintained. See the references at the bottom of pages such as ''[[Brettanomyces]]'' and [[Spontaneous Fermentation]] for more up to date science 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. Some good journals to keep an eye on for new publications about sour and funky beers include [http://www.sciencedirect.com/science/journal/13737163 Cerevisia], [http://onlinelibrary.wiley.com/journal/10.1002/%28ISSN%292050-0416 The Journal of the Institute of Brewing], and [http://www.sciencedirect.com/science/journal/01681605 The International Journal of Food Microbiology], and [http://aem.asm.org/ Applied and Environmental Microbiology].

Much of the scientific research done to date on ''Brettanomyces'' approaches the yeast from the view point viewpoint 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. {| class="wikitable sortable"|-! Title !! Authors !! Date !! Note|-| [https://www.sciencedirect.com/science/article/pii/S0958166918300922 The raise of Brettanomyces yeast species for beer production] || Marc Serra Colomer, Birgitte Funch, Jochen Forster || 2018 || Review of ''Brettanomyces'' as a positive influence on beer brewing; open access.|-| [https://www.ncbi.nlm.nih.gov/pubmed/28160110 Brettanomyces acidodurans sp. nov., a new acetic acid producing yeast species from olive oil] || Péter G, Dlauchy D, Tóbiás A, Fülöp L, Podgoršek M, Čadež N. || 2017 || Not open access.|-| [https://digitalcommons.library.umaine.edu/etd/2599/ Analysis of Organic Acids, Carbohydrates, and Yeast Quantity of Beers Brewed with Brettanomyces Yeast] || Brian Martyniak || 2016 || Not open access; masters thesis.|-| [http://femsyr.oxfordjournals.org/content/early/2016/12/11/femsyr.fow105 Fermentation assays reveal differences in sugar and (off-) flavor metabolism across different Brettanomyces bruxellensis strains] || Sam Crauwels, Filip Van Opstaele, Barbara Jaskula-Goiris, Jan Steensels, Christel Verreth, Lien Bosmans, Caroline Paulussen, Beatriz Herrera-Malaver, Ronnie de Jonge, Jessika De Clippeleer, Kathleen Marchal, Gorik De Samblanx, Kris A. Willems, Kevin J. Verstrepen, Guido Aerts, Bart Lievens || 2016 || Not open access.|-| [http://www.nature.com/articles/srep34304 Comparative transcriptome assembly and genome-guided profiling for Brettanomyces bruxellensis LAMAP2480 during p-coumaric acid stress] || Liliana Godoy, Patricia Vera-Wolf, Claudio Martinez, Juan A. Ugalde & María Angélica Ganga || 2016 || Open access.|-| [http://www.sciencedirect.com/science/article/pii/S0740002016302659 Brettanomyces bruxellensis, a survivalist prepared for the wine apocalypse and other beverages] || Brendan D. Smith, Benoit Divol || 2016 || Not open access.|-| [http://journals.plos.org/plosone/article?id=10.1371%2Fjournal.pone.0155140 Independent Evolution of Winner Traits without Whole Genome Duplication in Dekkera Yeasts] || Yi-Cheng Guo, Lin Zhang, Shao-Xing Dai, Wen-Xing Li, Jun-Juan Zheng, Gong-Hua Li, Jing-Fei Huang || 2016 || Open access.|-| [http://aem.asm.org/content/early/2016/05/23/AEM.00515-16.abstract Effects of oxygen availability on acetic acid tolerance and intracellular pH in Dekkera bruxellensis] || Claudia Capusoni, Stefania Arioli, Paolo Zambelli, Md Moktaduzzaman, Diego Mora and Concetta Compagno || 2016 || Not open access.|-| [http://www.ajevonline.org/content/66/3/379 Brettanomyces bruxellensis Aroma-Active Compounds Determined by SPME GC-MS Olfactory Analysis] || C.M. Lucy Joseph, Elizabeth A. Albino, Susan E. Ebeler, Linda F. Bisson || 2015 || Not open access|-| [http://link.springer.com/article/10.1007%2Fs00253-015-6769-9 Comparative phenomics and targeted use of genomics reveals variation in carbon and nitrogen assimilation among different Brettanomyces bruxellensis strains] || S. Crauwels, A. Van Assche, R. de Jonge, A. R. Borneman, C. Verreth, P. Troels, G. De Samblanx, K. Marchal, Y. Van de Peer || 2015 || Not open access.|-| [http://www.mdpi.com/2304-8158/4/4/581/htm Analysis of Growth Inhibition and Metabolism of Hydroxycinnamic Acids by Brewing and Spoilage Strains of Brettanomyces Yeast] || Michael Lentz and Chad Harris || 2015 || Open access.|-| [http://www.scribd.com/doc/277758178/Insight-into-the-Dekkera-anomala-YV396-genome Insight into the Dekkera anomala YV396 genome] || Samuel Aeschlimann || 2015, Sept || Self published on Eureka Brewing Blog.|-| [http://www.sciencedirect.com/science/article/pii/S0168160515001865 Brettanomyces yeasts — From spoilage organisms to valuable contributors to industrial fermentations] || Jan Steensels, Luk Daenen, Philippe Malcorps, Guy Derdelinckx, Hubert Verachtert, Kevin J. Verstrepen || 2015 || Open access.|-| [http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4068659/ Assessing Genetic Diversity among Brettanomyces Yeasts by DNA Fingerprinting and Whole-Genome Sequencing] || Sam Crauwels, Bo Zhu, Jan Steensels, Pieter Busschaert, Gorik De Samblanx, Kathleen Marchal, Kris A. Willems, Kevin J. Verstrepen, and Bart Lievens || 2014 || Open access.|-| [http://onlinelibrary.wiley.com/doi/10.1002/yea.3023/pdf The wine and beer yeast Dekkera bruxellensis] || Anna Judith Schifferdecker, Sofia Dashko, Olena P. Ishchuk and Jure Piškur || 2014 || Open access. Good summary of up to date information.|- | [http://www.sciencedirect.com/science/article/pii/S0168160514003158 Rapid identification of the genus Dekkera/Brettanomyces, the Dekkera subgroup and all individual species] || M. Hulina, E. Harrisona, M. Stratfordb, A.E. Whealsa || 2014 || Not open access.|-| [http://www.brettanomycesproject.com/dissertation/ Pure Culture Fermentation Characteristic of Brettanomyces Yeast Species and Their Use in the Brewing Industry] || Yakobson || 2011 || MSc thesis. Open access.|-| [http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2672.2007.03566.x/pdf Screening and evaluation of the glucoside hydrolase activity in Saccharomyces and Brettanomyces brewing yeasts] || Daenen, Saison, Sterckx, Delvaux, Verachtert, Derdelinckx|| 2008 || Open access.|-| [https://digital.library.adelaide.edu.au/dspace/bitstream/2440/60535/1/02whole.pdf Physiological, biochemical and molecular characterisation of hydroxycinnamic acid catabolism by Dekkera and Brettanomyces yeasts] || Victoria Harris|| 2010 || Open access. PhD thesis. HCA's are the precursors to phenolic compounds in beer. See phenol production in [[Brettanomyces]]|-| [http://onlinelibrary.wiley.com/doi/10.1111/j.1567-1364.2008.00421.x/full 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 || Open access.|-| [http://link.springer.com/article/10.1007/s00253-008-1708-7 Survey of enzyme activity responsible for phenolic off-flavour production by Dekkera and Brettanomyces yeast] || Harris, Ford, Jiranek, Grbin|| 2009 || Not open access.|-| [http://www.sciencedirect.com/science/article/pii/S0168160509000488 Genetic diversity and physiological traits of Brettanomyces bruxellensis strains isolated from Tuscan Sangiovese wines] || Agnolucci, Vigentini, Capurso, Merico, Tirelli, Compagno, Foschino, Nuti|| 2009 || Not open access.|-| [http://link.springer.com/article/10.1007/s00253-007-1328-7 Dekkera and Brettanomyces growth and utilisation of hydroxycinnamic acids in synthetic media] || Harris, Ford Jiranek, Grbin|| 2008 || Not open access.|-| [http://onlinelibrary.wiley.com/doi/10.1111/j.1567-1364.2008.00415.x/full The effect of sugar concentration and temperature on growth and volatile phenol production by Dekkera bruxellensis in wine] ||Barata, Pagliara, Piccininno, Tarantino, Ciardulli, Malfeito-Ferreira, Loureiro|| 2008 || Open access.|-| [http://www.sciencedirect.com/science/article/pii/S0308814607007844 Formation of 4-vinyl and 4-ethyl derivatives from hydroxycinnamic acids: Occurrence of volatile phenolic flavour compounds in beer and distribution of Pad1-activity among brewing yeasts] ||Vanbeneden, Gils, Delvaux, Delvaux|| 2008 || Not open access.|-| [http://oatao.univ-toulouse.fr/1595/1/Brandam_1595.pdf Effect of temperature on ''Brettanomyces bruxellensis'': metabolic and kinetic aspects] || Brandam C, Castro-Martínez, Délia ML, Ramón-Portugal F, Strehaiano P. || 2008 || Open access.|-| [http://ec.asm.org/content/6/4/721.short Genome Survey Sequencing of the Wine Spoilage Yeast ''Dekkera'' (''Brettanomyces'') ''bruxellensis''] || Woolfit, Rozpędowska, Piškur, Wolfe || 2007 || Open access|-| [https://lirias.kuleuven.be/bitstream/1979/1364/1/Doctoraat+Nele+Vanbeneden.pdf Release of hydroxycinnamic acids and formation of flavour-active volatile phenols during the beer production process ] ||Nele Vanbeneden|| 2007 || PhD Thesis. Open access.|-| [http://www.ncbi.nlm.nih.gov/pubmed/12655458 Brettanomyces bruxellensis: effect of oxygen on growth and acetic acid production.] || Aguilar Uscanga, Délia1, and Strehaiano. || 2003 || Open access.|-| [http://link.springer.com/article/10.1023%2FA%3A1014927129259 Acetic acid production by Dekkera/Brettanomyces yeasts.] || S.N. Feer || 2002, April || Not open access.|-| [http://onlinelibrary.wiley.com/doi/10.1002/(SICI)1097-0010(199712)75:4%3C489::AID-JSFA902%3E3.0.CO;2-9/abstract Role of oxygen on acetic acid production by Brettanomyces/Dekkera in winemaking.] || Maurizio Ciani and Luisa Ferraro || 1999, April || Not open access|-| [https://www.jstage.jst.go.jp/article/bbb1992/58/10/58_10_1803/_article The Phylogenetic Relationships of Species of the Genus Dekkera VAN DER WALT Based on the Partial Sequences of 18S and 26S Ribosomal RNAs (Saccharomycetaceae)] || Yuzo Yamada, Minako Matsuda, Kojiro Maeda, Kozaburo Mikata || 1994 || Open access. Shows that D. custersianus should be reclassified as a new genus. |-| [http://aem.asm.org/content/59/8/2352.short Localization and Characterization of α-Glucosidase Activity in Brettanomyces lambicus] || Shantha Kumara, De Cort, Verachtert|| 1993 || Open access.|-| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1982.tb04061.x/abstract Esterase Activity in the Genus Brettanomyces] || Spaepen and Verachtert || 1982 || Brett ester production and destruction. Open access.|-| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1961.tb01791.x/abstract Brettanomyces. I. Occurrence, Characteristics, and Effects on Beer Flavour] || R. B. Gilliland B.A., B.Sc., F.R.I.C. || 1961 || Open access.|}

| [httphttps://link.springer.com/article/10.1007/s00253-020-10531-0 A re-evaluation of diastatic ''Saccharomyces cerevisiae'' strains and their role in brewing] || Kristoffer Krogerus and Brian Gibson || 2020 || Review paper; open access.|-| [https://onlinelibrary.wiley.com/doi/10.1002/yea.3380 Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers] || F.A. Cubillos, B. Gibson, N. Grijalva‐Vallejos, K. Krogerus, J. Nikulin || 2019 || Review paper; not open access, but may become open.|-| [https://www.sciencedirectmbaa.com/sciencepublications/articletq/tqPastIssues/2018/piiPages/S0168160515001865 Brettanomyces yeasts — From spoilage organisms TQ-55-4-1211-01.aspx How to valuable contributors to industrial fermentationsBrew with Kveik] || Lars Marius Garshol and Richard Preiss || 2018 || Not open access (MBAA membership required); not peer-reviewed nor an actual scientific publication.|-| [https://www.frontiersin.org/articles/10.3389/fmicb.2018.02137/full Traditional Norwegian Kveik Are a Genetically Distinct Group of Domesticated Saccharomyces cerevisiae Brewing Yeasts] || Jan SteenselsaRichard Preiss, Luk DaenencCaroline Tyrawa, Philippe MalcorpscKristoffer Krogerus, Guy DerdelinckxdLars Marius Garshol, Hubert Verachtertdand George van der Merwe || 2018 || Open access. A paper about the family tree of [[Kveik]].|-| [http://www.mdpi.com/2311-5637/4/2/22 Two Novel Strains of Torulaspora delbrueckii Isolated from the Honey Bee Microbiome and Their Use in Honey Fermentation] || Joseph P. Barry, Kevin JMindy S. Metz, Justin Hughey, Adam Quirk, and Matthew L. Bochman || 2018 || Open access. See also the [https://www.facebook.com/groups/MilkTheFunk/permalink/2037872376240966/ associated MTF thread].|-| [http://www.mdpi. Verstrepen com/2311-5637/4/1/20/html The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor] || 2015 Michael Lentz || Free 2018 || Open access. See also [https://www.facebook.com/groups/MilkTheFunk/permalink/2029471700414367/associated MTF thread].

| [httphttps://www.brettanomycesprojectbiorxiv.comorg/dissertationcontent/ Pure Culture Fermentation Characteristic of Brettanomyces Yeast Species and Their Use in the Brewing Industryearly/2017/09/27/194969 Traditional Norwegian Kveik Yeasts: Underexplored Domesticated ''Saccharomyces cerevisiae'' Yeasts] || Yakobson Richard Preiss, Caroline Tyrawa, George van der Merwe || 2011 2017 || MSc thesis. Free Open access.

| [http://onlinelibrarywww.wileycell.com/doicurrent-biology/10.1111fulltext/j.1365S0960-9822(16)30984-2672.2007.03566.x/pdf Screening and evaluation of the glucoside hydrolase activity 8 Distinct Domestication Trajectories in Saccharomyces Top-Fermenting Beer Yeasts and Brettanomyces brewing yeastsWine Yeasts.] || Daenen Margarida Gonçalves, Ana Pontes, Pedro Almeida, SaisonRaquel Barbosa, SterckxMarta Serra, DelvauxDiego Libkind, Mathias Hutzler, Paula Gonçalves, VerachtertJosé Paulo Sampaio5, Derdelinckx'Correspondence information about the author José Paulo Sampaio || 2008 2016 || Free Open access. See also [[Saccharomyces#History_of_Domestication|history of yeast domestication]].

| [httpshttp://digitalwww.librarycell.adelaide.edu.aucom/dspacecell/bitstreamfulltext/2440/60535/1/02wholeS0092-8674(16)31071-6?_returnURL=http%3A%2F%2Flinkinghub.elsevier.pdf Physiological, biochemical com%2Fretrieve%2Fpii%2FS0092867416310716%3Fshowall%3Dtrue Domestication and molecular characterisation Divergence of hydroxycinnamic acid catabolism by Dekkera and Brettanomyces yeastsSaccharomyces cerevisiae Beer Yeasts] || Victoria Harris Brigida Gallone, Jan Steensels, Troels Prahl, Leah Soriaga, Veerle Saels, Beatriz Herrera-Malaver, Adriaan Merlevede, Miguel Roncoroni, Karin Voordeckers, Loren Miraglia, Clotilde Teiling, Brian Steffy, Maryann Taylor, Ariel Schwartz, Toby Richardson, Christopher White, Guy Baele, Steven Maere, Kevin J. Verstrepen || 2010 2016 || Free Open access. PhD thesis. HCA's are the precursors to phenolic compounds in beer. See phenol production in also [[BrettanomycesSaccharomyces#History_of_Domestication|history of yeast domestication]].

| [httphttps://onlinelibrarybrage.wileybibsys.comno/doixmlui/10.1111handle/j.1567-1364.2008.00421.x11250/full Evaluation of the glycoside hydrolase activity 2390204 Characterization of a Brettanomyces strain on glycosides from sour cherry (Prunus cerasus L.) used in the production genotype and beer fermentation properties of special fruit beersNorwegian Farmhouse Ale Yeasts] || DaenenRasmussen, Saison, Sterckx, Delvaux, Verachtert, DerdelinckxTruls C. || 2008 2016 || Free accessMaster thesis on [[Kveik]] yeast identification.

| [http://linkwww.springersciencedirect.com/science/article/10.1007pii/s00253-008-1708-7 Survey S0960982216300641 Independent Origins of enzyme activity responsible for phenolic off-flavour production by Dekkera Yeast Associated with Coffee and Brettanomyces yeastCacao Fermentation] || HarrisCatherine L. Ludlow, FordGareth A. Cromie, JiranekCecilia Garmendia-Torres, GrbinAmy Sirr, Michelle Hays, Colburn Field, Eric W. Jeffery, Justin C. Fay, Aimée M. Dudley || 2009 2016 || Not free Studied isolating wild ''S. cerevisiae'' from coffee beans. Open access.

| [http://wwwonlinelibrary.sciencedirectwiley.com/sciencedoi/article10.1002/piiyea.3146/S0168160509000488 Genetic diversity and physiological traits of Brettanomyces bruxellensis strains isolated from Tuscan Sangiovese winesabstract Screening for new brewing yeasts in the non-Saccharomyces sector with ''Torulaspora delbrueckii'' as model] || AgnolucciMaximilian Michel, VigentiniJana Kopecká, CapursoTim Meier-Dörnberg, MericoMartin Zarnkow, Tirelli, Compagno, Foschino, NutiFritz Jacob and Mathias Hutzler || 2009 2016 || Not free open access.

| [http://linkwww.springersciencedirect.com/science/article/10.1007pii/s00253-007-1328-7 Dekkera and Brettanomyces growth S0740002015002609 Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and utilisation of hydroxycinnamic acids in synthetic mediato reduce ethanol content] || HarrisLaura Canonico, Alice Agarbati, Ford JiranekFrancesca Comitini, GrbinMaurizio Ciani || 2008 2016 || Not free open access.

| [httphttps://onlinelibrarywww.wileyresearchgate.comnet/doipublication/10.1111/j.1567-1364.2008.00415.x/full The effect of sugar concentration and temperature on growth and volatile phenol production 297591073_Terminal_acidic_shock_inhibits_sour_beer_bottle_conditioning_by_Saccharomyces_cerevisiae Terminal acidic shock inhibits sour beer bottle conditioning by Dekkera bruxellensis in wineSaccharomyces cerevisiae] ||BarataCody M. Rogers, PagliaraDevon Veatch, PiccininnoAdam Covey, TarantinoCaleb Staton, Ciardulli, Malfeito-Ferreira, LoureiroMatthew L. Bochman || 2008 2016 || Free Describes a method to "train" ''S. cerevisiae'' to be more pH tolerant. Not open access.

| [http://www.sciencedirectpnas.comorg/sciencecontent/articleearly/pii2016/S0308814607007844 Formation of 4-vinyl and 4-ethyl derivatives from hydroxycinnamic acids: Occurrence of volatile phenolic flavour compounds in beer and distribution of Pad1-activity among brewing yeasts01/13/1516453113 Social wasps are a Saccharomyces mating nest] ||VanbenedenIrene Stefaninia, GilsLeonardo Dapporto, DelvauxLuisa Berná, DelvauxMario Polsinelli, Stefano Turillazzid, and Duccio Cavalieria || 2008 2015 || Not free accessFound that ''S. cerevisiae'' not only breeds inside the guts of wasps that eat grapes, but also breeds with other species of yeast to create hybrids that survive better in the guts of the wasps.

| [http://ecwww.asmncbi.orgnlm.nih.gov/contentpmc/6articles/4PMC4444983/721.short Genome Survey Sequencing of the Wine Spoilage Yeast ''Dekkera'' (''Brettanomyces'') ''bruxellensis''Saccharomyces cerevisiae: a nomadic yeast with no niche?] || WoolfitMatthew R. Goddard, Rozpędowska, Piškur, Wolfe and Duncan Greig || 2007 2015 || Free Proposes new hypothesis that ''S. cerevisiae'' is a generalized and nomadic microbe rather than a fruit-loving microbe based on the "neutral theory of ecology". Open access.

| [httpshttp://liriaseprints.kuleuvenlincoln.beac.uk/bitstream18474/1979/1364/1/Doctoraat+Nele+Vanbeneden.pdf Release of hydroxycinnamic acids and formation of flavour-active volatile phenols during the beer production process Regional microbial signatures positively correlate with differential wine phenotypes: evidence for a microbial aspect to terroir] ||Nele VanbenedenKnight, Sarah and Klaere, Steffen and Fedrizzi, Bruno and Goddard, Matthew || 2007 2015 || PhD ThesisOpen access. Free access This is the first quantitative demonstration of a microbial component of terroir.

| [httpshttp://www.jstagesciencedirect.jst.go.jpcom/science/article/bbb1992/58pii/10/58_10_1803/_article The Phylogenetic Relationships S0023643815300827?np=y Alcohol-brewing properties of Species of the Genus Dekkera VAN DER WALT Based on the Partial Sequences of 18S acid- and 26S Ribosomal RNAs (Saccharomycetaceae)bile-tolerant yeasts co-cultured with lactic acid bacteria isolated from traditional handmade domestic dairy products from Inner Mongolia] || Yuzo YamadaTakashi Kuda Sarengaole, Minako MatsudaHajime Takahashi, Kojiro Maeda, Kozaburo Mikata Bon Kimura || 1994 2015 || Free Not open access. Shows that D. custersianus should be reclassified as a new genus.

| [http://aemwww.asmresearchgate.orgnet/contentpublication/59/8/2352.short Localization and Characterization of α260946772_Pyrosequencing_reveals_regional_differences_in_fruit-Glucosidase Activity associated_fungal_communities Pyrosequencing reveals regional differences in Brettanomyces lambicusfruit-associated fungal communities] || Shantha KumaraMichael W. Taylor, De CortPeter Tsai, VerachtertNicole Anfang, Howard A. Ross, and Matthew R. Goddard || 1993 2015 || Free Open access. Showed that yeast diversity on wine grapes differs by region; Saccharomyces made up only 0.00005% of the total readings.

| [http://onlinelibrary.wiley.com/doi/10.1002/jjib.2050154/full Genetic and physiological characterization of yeast isolated from ripe fruit and analysis of fermentation and brewing potential] || Michael Lentz, Travis Putzke, Rick Hessler, and Eric Luman || 2014 || Open access.|-0416| [http://www.1982ncbi.tb04061nlm.xnih.gov/abstract Esterase Activity pubmed/24277822 Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate] || Bokulich NA, Thorngate JH, Richardson PM, Mills DA. || 2014 || Suggests link between microbial terroir and vineyard environmental conditions. |-| [http://journals.plos.org/plosone/article?id=10.1371%2Fjournal.pone.0066437 Monitoring Seasonal Changes in Winery-Resident Microbiota] || Nicholas A. Bokulich, Moe Ohta, Paul M. Richardson, David A. Mills || 2013 || |-| [http://www.nature.com/ismej/journal/v6/n7/full/ismej2011195a.html Geographic delineations of yeast communities and populations associated with vines and wines in New Zealand] || Velimir Gayevskiy and Matthew R Goddard || 2012 || Study leading up to the Genus Brettanomyces2015 Goddard study above focusing on regional genetic differences in ''S. cerevisae''. |-| [http://www.researchgate.net/publication/233808658_Biotechnological_potential_of_non-Saccharomyces_yeasts_isolated_during_spontaneous_fermentations_of_Malvar_%28Vitis_vinifera_cv._L.%29 Biotechnological potential of non-Saccharomyces yeasts isolated during spontaneous fermentations of Malvar (Vitis vinifera cv. L.)] || Cordero-Bueso, Esteve Zarzoso, Cabellos, Gil-Díaz || 2012 || Open access. Records secondary metabolites produced by various wild yeasts in mono-culture fermentations of wine must. |-| [http://www.researchgate.net/publication/7651552_Studies_on_growth_and_metabolism_of_Oenococcus_oeni_on_sugars_and_sugar_mixtures Studies on growth and metabolism of Oenococcus oeni on sugars and sugar mixtures] || Spaepen D.-S. Zhang and Verachtert R.W. Lovitt ||2005 | 1982 ||-| Brett ester production [http://onlinelibrary.wiley.com/doi/10.1002/yea.1249/pdf A history of research on yeasts 9: regulation of sugar metabolism] || James A. Barnett and destructionKarl-Dieter Entian || 2005 || Covers Pasteur effect, Custers effect, glucose repression, etc. Free |-| [http://journals.plos.org/plosgenetics/article?id=10.1371%2Fjournal.pgen.0010005 Evidence for Domesticated and Wild Populations of Saccharomyces cerevisiae] || Justin C Fay, Joseph A Benavides || 2005 || Open access. 

| [http://www.sciencedirect.com/science/article/pii/S0308814617302911#t0020 Key volatile aroma compounds of lactic acid fermented malt based beverages – impact of lactic acid bacteria strains] || Sorelle Nsogning Dongmo, Bertram Sacher, Hubert Kollmannsberger, Thomas Becker || 2017 || |-| [http://www.sciencedirect.com/science/article/pii/S0924224415300625 Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages] || Lorenzo C. Peyer, Emanuele Zannini, Elke K. Arendt || 2016 |||- | [http://www.asbcnet.org/publications/journal/vol/2016/Pages/ASBCJ-2016-2007-01.aspx Screening the Hydroxylation of Fatty Acids with Lactic Acid Bacteria Based on the Lactonization of the Hydroxylated Products] || Yuka Suzuki, Sakiko Hatanaka, Makoto Kanauchi, Shin Kasahara, and Makoto Shimoyamada || 2016 || Not open access.|-| [http://www.sciencedirect.com/science/article/pii/S0168160515301033 Metabolic strategies of beer spoilage lactic acid bacteria in beer] || Andreas J. Geissler, Jürgen Behr, Kristina von Kamp, Rudi F. Vogel || 2015 || Not open access.|-| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.2004.tb00199.x/pdf The Use and Effects of Lactic Acid Bacteria in Malting and Brewing with Their Relationships to Antifungal Activity, Mycotoxins and Gushing: A Review] || Deirdre P. Lowe and Elke K. Arendt || 2012 || Free Open access.|-| [http://onlinelibrary.wiley.com/doi/10.1002/jib.49/pdf 125th Anniversary Review: Bacteria in brewing: The good, the bad and the ugly]|| Vriesekoop, Krahl, Hucker, Menz || 2012 || Open access.|-| [http://www.researchgate.net/profile/Maret_Du_Toit2/publication/225859608_Lactobacillus_the_Next_Generation_of_Malolactic_Fermentation_Starter_Culturesan_Overview/links/53f65a850cf22be01c41eafd.pdf?disableCoverPage=true Lactobacillus: the Next Generation of Malolactic Fermentation Starter Cultures — an Overview] || Maret du Toit & Lynn Engelbrecht & Elda Lerm & Sibylle Krieger-Weber || 2010 || Open access. Review paper.

| [http://onlinelibrarywww.wileysciencedirect.com/doiscience/10.1002article/jib.49pii/pdf 125th Anniversary Review: Bacteria S0308814609004373 Volatile compounds produced by the probiotic strain Lactobacillus plantarum NCIMB 8826 in brewing: The good, the bad and the uglycereal-based substrates.]|| VriesekoopIvan Salmeron, KrahlPablo Fuciños, HuckerDimitris Charalampopoulos, Menz Severino S. Pandiella || 2012 2009 || Free access.

| [http://www.microbialcellfactories.com/content/8/1/3 Pediocins: The bacteriocins of Pediococci. Sources, production, properties and applications] || Maria Papagianni || 2009 || Free Open access.

| [http://peoplewww.westminstercollegesciencedirect.educom/studentsscience/cds0709article/RESEARCHpii/Fundamentals%20of%20beer%20and%20hop%20chemistry.doc Fundamentals S0168160509000051 Broth and agar hop-gradient plates used to evaluate the beer-spoilage potential of Beer Lactobacillus and Hop ChemistryPediococcus isolates] || Keukeleire M. Haakensen, A. Schubert, B. Ziola || August 12, 1998 2009 || Useful information regarding how beta acids Measured growth in beer of many strains and iso-alpha acids inhibit/effect the grown species of gram-positive bacteria and LAB. Free access.

| [http://wwwpeople.sciencedirectwestminstercollege.comedu/sciencestudents/articlecds0709/piiRESEARCH/S0168160503001533 Fundamentals%20of%20beer%20and%20hop%20chemistry.doc Fundamentals of Beer spoilage bacteria and hop resistanceHop Chemistry] || Sakamoto and Konings Keukeleire || 2003 1998, August 12 || Another useful paper for antimicrobial properties Useful information regarding how beta acids and iso-alpha acids inhibit/effect the grown of hops gram-positive bacteria and bacterial resistanceLAB. Not free Open access.

| [http://aemwww.asmsciencedirect.orgcom/contentscience/60article/9pii/3074.short Localization S0168160503001533 Beer spoilage bacteria and Characterization of α-Glucosidase Activity in Lactobacillus brevishop resistance] || De Cort, Shantha Kumara, Verachtert Sakamoto and Konings || 1994 2003 || Free Another useful paper for antimicrobial properties of hops and bacterial resistance. Not open access.

| [http://wwwaem.ncbiasm.nlm.nih.govorg/pmccontent/articles60/PMC5471359/ Growth Response 3074.short Localization and Characterization of α-Glucosidase Activity in Lactobacillus brevis to Aeration and Organic Catalysts.] || J. R. Stamer and B. O. Stoyla. De Cort, Shantha Kumara, Verachtert || Sep 1967 1994 || Referenced by [http://www.milkthefunk.com/wiki/Lactobacillus#Lacto_Chart Wyeast 5223 L. brevis]. Free AccessOpen access.

| [http://ijsbwww.sgmjournalsncbi.orgnlm.nih.gov/contentpmc/52articles/6PMC547135/2003.full.pdf Phylogenetic analysis Growth Response of the genus Pediococcus, including Pediococcus claussenii spLactobacillus brevis to Aeration and Organic Catalysts. nov., a novel lactic acid bacterium isolated from beer] || CJ. Melissa Dobson, Harry Deneer, Sun Lee, Sean Hemmingsen, Sarah Glaze R. Stamer and Barry Ziola B. O. Stoyla. || 2002 1967, Sept || Free accessReferenced by [http://www.milkthefunk.com/wiki/Lactobacillus#Lacto_Chart Wyeast 5223 L. brevis]. Open Access.

| [http://ijsb.sgmjournals.org/content/52/6/2003.full.pdf 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 || Open access.|-| [http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1214648/ Isolation of a Hop-Sensitive Variant of Lactobacillus lindneri and Identification of Genetic Markers for Beer Spoilage Ability of Lactic Acid Bacteria] || Koji Suzuki, Kazumaru Iijima, Kazutaka Ozaki, and Hiroshi Yamashita || 2005 || Free Open access.

==Lambic , Spontaneous Fermentation, and Spontaneous other Mixed Fermentationbeers==

| [https://www.researchgate.net/publication/341353855_The_power_of_sour_-_A_review_Old_traditions_new_opportunities The power of sour – A review: Old traditions, new opportunities.] || S. Bossaert, S. Crauwels, G. De Rouck and B. Lievens || 2019 || Open Access |-| [https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6252343/ Wort Substrate Consumption and Metabolite Production During Lambic Beer Fermentation and Maturation Explain the Successive Growth of Specific Bacterial and Yeast Species] || Jonas De Roos, Peter Vandamme, and Luc De Vuyst || 2018 || Open access|-| [https://aem.asm.org/content/85/1/e02226-18 The Interior Surfaces of Wooden Barrels Are an Additional Microbial Inoculation Source for Lambic Beer Production] || J. De Roos, D. Van der Veken, L. De Vuyst || 2018 || Not open access|-| [https://www.ncbi.nlm.nih.gov/pubmed/30246252?dopt=Abstract Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production] || Jonas De Roos and Luc De Vuyst || 2018 || Review paper; not open access.|-| [http://www.mdpi.com/2306-5710/3/4/51 Acid and Volatiles of Commercially-Available Lambic Beers] || Katherine Thompson Witrick, Susan E. Duncan, Ken E. Hurley, and Sean F. O’Keefe || 2017 || Open access. Many errors regarding the brewing process and other aspects of lambic that are not the focus of the paper, however the analytical data is useful. See [https://www.facebook.com/groups/MilkTheFunk/permalink/1863074047054134/ this MTF thread].|-| [http://www.asbcnet.org/publications/journal/vol/2017/Pages/ASBCJ-2017-3861-01.aspx Sour Brewing: Impact of Lactobacillus amylovorus FST2.11 on Technological and Quality Attributes of Acid Beers] || Lorenzo C. Peyer, Martin Zarnkow, Fritz Jacob, David P. Schutter, Elke K. Arendt || 2017 || Not open access (see citations on MTF wiki [https://www.facebook.com/groups/MilkTheFunk/permalink/1794446487250224/ and summary on MTF]).|-| [https://lookaside.fbsbx.com/file/Final%20work%202%20-%20Thomas%20H%C3%BCbbe.pdf?token=AWyH17JH23uJ-wby5L7bZBZ-_G9EbxFbtNZhoHdq9nFQXDyOlNW66kYos4cpt_oOzIGzmllGYexkcE6o3bESICERaG8rSM4SruxzJVAaDb7UaoeAfVvLY_7uNezyeiynjnVG1T1zYyf-Zl4f2E6NwyOIX0y9hlh78XXVWFGHZySDEA Effect of mixed cultures on microbiological development in Berliner Weisse (master thesis)] || Thomas Hübbe || 2016 || Available on MTF|-| [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 || 2015, August 2015 || Not free open access

| [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 || 2015, May 2015 || Not free open access

| [http://wwwweitzlab.plosoneseas.orgharvard.edu/files/weitzlab/articlefiles/info%3Adoi%2F102014_cell_jarosz.1371%2Fjournal.pone.0095384 The Microbial Diversity pdf Cross-Kingdom Chemical Communication Drives a Heritable, Mutually Beneficial Prion-Based Transformation of Traditional Spontaneously Fermented Lambic BeerMetabolism] || SpitaelsDaniel F. Jarosz, Jessica C.S. Brown, Gordon A. Walker, Manoshi S. Datta, W. Lloyd Ung, WiemeAlex K. Lancaster, JanssensAssaf Rotem, AertsAmelia Chang, DanielGregory A. Newby, Van LandschootDavid A. Weitz, De VuystLinda F. Bisson, Vandamme and Susan Lindquist. || April 182014, 2014 August || Free Open access. See [[Pediococcus#Mixed_Culture_Influence|Pediococcus]].

| [http://www.sciencedirectcell.com/sciencecell/articleabstract/pii/S1373716314000031 BELGIAN ACIDIC BEERS Daily Reminiscences of the PastS0092-8674(14)00974-X An Evolutionarily Conserved Prion-like Element Converts Wild Fungi from Metabolic Specialists to Generalists] || Verachtert and Denderlinckx Daniel F. Jarosz, Alex K. Lancaster, Jessica C.S. Brown, Susan Lindquist. || 2014 , 28 August || Not free open access. See [[Pediococcus#Mixed_Culture_Influence|Pediococcus]].

| [http://www.annualreviewsplosone.org/doiarticle/abs/10info%3Adoi%2F10.1371%2Fjournal.pone.1146/annurev-micro-091213-113025 Taming Wild Yeast: Potential 0095384 The Microbial Diversity of Conventional and Nonconventional Yeasts in Industrial FermentationsTraditional Spontaneously Fermented Lambic Beer] || Steensels and VerstrepenSpitaels, Wieme, Janssens, Aerts, Daniel, Van Landschoot, De Vuyst, Vandamme || 2014 , April 18 || Not free Open access

| [http://www.plosonesciencedirect.orgcom/science/article/info%3Adoi%2F10.1371%2Fjournal.pone.0035507 Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation pii/S1373716314000031 BELGIAN ACIDIC BEERS Daily Reminiscences of American Coolship Alethe Past] || Bokulich, Bamforth, Mills Verachtert and Denderlinckx || April 18, 2012 2014 || Free Not open access.

| [httpshttp://vtechworkswww.libannualreviews.vt.eduorg/bitstreamdoi/handleabs/1091910.1146/19203/Witrick_KA_D_2012.pdf?sequence=1&isAllowed=y Characterization annurev-micro-091213-113025 Taming Wild Yeast: Potential of aroma Conventional and flavor compounds present Nonconventional Yeasts in lambic (gueuze) beerIndustrial Fermentations] || Katherine Witrick Steensels and Verstrepen|| 2012 2014 || PhD Thesis. Free Not open access.

| [http://onlinelibrarywww.wileyplosone.comorg/doiarticle/10info%3Adoi%2F10.1002/jib1371%2Fjournal.pone.34/full Occurrence 0035507 Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of sotolon, abhexon and theaspirane-derived molecules in Gueuze beers. Chemical similarities with ‘yellow wines’American Coolship Ale]|| ScholtesBokulich, NizetBamforth, Colin Mills || 2012 , April 18 || Free Open access.

| [httphttps://onlinelibraryvtechworks.wileylib.comvt.edu/doibitstream/10.1002handle/10919/19203/jWitrick_KA_D_2012.2050-0416.2002.tb00578.x/abstract Fermentation Studies on the Traditional Russian Drink “Sourish Shchi”pdf?sequence=1&isAllowed=y Characterization of aroma and flavor compounds present in lambic (gueuze) beer] || Dankovtsev, Vostrikov, Markina Katherine Witrick || 2002 2012 || Free PhD Thesis. Open access.

| [http://onlinelibrary.wiley.com/doi/10.1002/jjib.2050-0416.1997.tb00939.x34/abstract Microbiological Aspects full Occurrence of a Mixed Yeast—Bacterial Fermentation sotolon, abhexon and theaspirane-derived molecules in the Production of a Special Belgian Acidic AleGueuze beers. Chemical similarities with ‘yellow wines’] || MartensScholtes, IserentantNizet, Verachtert Colin || 1997 2012 || Free Open access.

| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.19922002.tb01126tb00578.x/abstract Synthesis of Aroma Compounds By Wort Enterobacteria During Fermentation Studies on the First Stage of Lambic FermentationTraditional Russian Drink “Sourish Shchi”] || MartensDankovtsev, DawoudVostrikov, Verachtert Markina || 1992 2002 || Free Open access.

| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.19911997.tb01082tb00939.x/abstract Wort Enterobacteria and Other Microbial Populations Involved During Microbiological Aspects of a Mixed Yeast—Bacterial Fermentation in the First Month Production of Lambic Fermentationa Special Belgian Acidic Ale] || Martens, DawoudIserentant, Verachtert || 1991 1997 || Free Open access.

| [http://onlinelibrarywww.wileylambic.cominfo/doiimages/10.1002b/b5/jVerachtertetal1995PropertiesofBelgianAcidBeersandTheirMicroflora.2050-0416.1991pdf Properties of Belgian acid beers and their microflora.tb01064Part I.x/abstract Identification The production of Lambic Superattenuating Micro-Organisms By the Use of Selective Antibioticsgueuze and related refreshing acid beers] || Shantha Kumara and Verachtert H, Iserentant D || 1991 1995 || Free access.

| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.19781992.tb03888tb01126.x/abstract Fatty Acids and Esters Produced Synthesis of Aroma Compounds By Wort Enterobacteria During the Spontaneous Fermentation First Stage of Lambic and GueuzeFermentation] || SpaepenMartens, Van OevelenDawoud, Verachtert || 1978 1992 || Free Open access.

| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.19771991.tb03825tb01082.x/abstract Microbiological Aspects of Spontaneous Wort Fermentation in Enterobacteria and Other Microbial Populations Involved During the Production First Month of Lambic and GueuzeFermentation] || Van OevelenMartens, Spaepen, TimmermansDawoud, Verachtert || 1977 1991 || The source of the data used to create the Apte chart of which microbes are active at a given time in Lambic Fermentation as presented in his 2004 slideshow and in Wild Brews. Free Open access.

| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.19751991.tb06953tb01064.x/abstract Synthesis Identification of Aroma Components During Lambic Superattenuating Micro-Organisms By the Spontaneous Fermentation Use of Lambic and GueuzeSelective Antibiotics] || Van Oevelen, De L'Escaille Shantha Kumara and Verachtert || 1976 1991 || Free Open access.

| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1978.tb03888.x/abstract Fatty Acids and Esters Produced During the Spontaneous Fermentation of Lambic and Gueuze] || Spaepen, Van Oevelen, Verachtert || 1978 || Open access.|-| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1977.tb03825.x/abstract Microbiological Aspects of Spontaneous Wort Fermentation in the Production of Lambic and Gueuze] || Van Oevelen, Spaepen, Timmermans, Verachtert || 1977 || The source of the data used to create the Apte chart of which microbes are active at a given time in Lambic Fermentation as presented in his 2004 slideshow and in Wild Brews. Open access.|-| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1975.tb06953.x/abstract Synthesis of Aroma Components During the Spontaneous Fermentation of Lambic and Gueuze] || Van Oevelen, De L'Escaille Verachtert || 1976 || Open access.|-| [http://elifesciences.org/content/4/e04634 Mapping microbial ecosystems and spoilage-gene flow in breweries highlights patterns of contamination and resistance] || Nicholas A Bokulich, Jordyn Bergsveinson, Barry Ziola, David A Mills || 2015, March 9, 2015 || Free Open access; measures LAB and yeast populations throughout a brewery with a coolship, controlled sour beer production, and traditional ''clean'' beer production. Also contains info about hop resistance levels of different LAB species.|-| [http://www.sciencedirect.com/science/article/pii/S0168160515301896 Microbial diversity and metabolite composition of Belgian red-brown acidic ales] || Snauwaert, Roels, Van Nieuwerberg, Van Landschoot, De Vuyst, Vandamme || 2016, March || Not open access

| [http://barclayperkinswww.blogspotcell.nlcom/2015cell/05fulltext/brettanomycesS0092-hero8674(16)31071-or-villain.html Brettanomyces – hero or villain?6 Domestication and Divergence of Saccharomyces cerevisiae Beer Yeasts] || Ron PattensonBrigida Gallone1, ''Shut Up About Barclay Perkins'' Jan Steensels1, Troels Prahl, Leah Soriaga, Veerle Saels, Beatriz Herrera-Malaver, Adriaan Merlevede, Miguel Roncoroni, Karin Voordeckers, Loren Miraglia, Clotilde Teiling, Brian Steffy, Maryann Taylor, Ariel Schwartz, Toby Richardson, Christopher White, Guy Baele, Steven Maere, Kevin J. Verstrepen. || May 2015 2016-09 || Ron's analysis of a study on Brettanomyces beers in Open Access. See also [http://www.popularmechanics.com/science/news/a22761/here-it-is-the Journal of the Institute -family-tree-of Brewing, Volume 67, Issue 3, May-June 1961beer/ Popular Mechanics overview].

| [http://barclayperkins.blogspot.nl/2015/05/brettanomyces-hero-or-villain.html Brettanomyces – hero or villain?] || Ron Pattenson, ''Shut Up About Barclay Perkins'' || 2015-05 || Ron's analysis of a study on Brettanomyces beers in the Journal of the Institute of Brewing, Volume 67, Issue 3, May-June 1961. |-| [http://pubs.acs.org/doi/full/10.1021/jf5052943 Analysis of Beers from an 1840s’ Shipwreck] || John Londesborough, Michael Dresel, Brian Gibson, Riikka Juvonen, Ulla Holopainen, Atte Mikkelson, Tuulikki Seppänen-Laakso, Kaarina Viljanen, Hannele Virtanen, Arvi Wilpola, Thomas Hofmann, and Annika Wilhelmson || Feb 2015 -02 || Chemical analysis of historical beers found to have bacteria in them. [http://www.vtt.fi/files/news/2012/Hylkyolut_Maarianhamina_10052012_Wilhelmson.pdf Press conference that says 4 live species of Lactobacillus were found.] Free Open access.

| [http://mmbrwww.asmsciencedirect.orgcom/contentscience/77journal/2/157.full The Microbiology 23526181?sdc=1 Journal of Malting and BrewingEthnic Foods] || Nicholas A. Bokulicha and Charles W. Bamforth NA || June 2013 NA || Free Open access.

These studies, presentations, or discussions aren't peer reviewed but they do contain useful info for brewing sour and funky beers. Also a list of database resources.

| [http://www.moconncyc.co.uk/ National Collect of Yeast Cultures] || || || Yeast bank.|-| [https://www.atcc.org ATCC] || || || Yeast bank.|-| [http://www.straininfo.net/ Straininfo] || || || Database of strains.|-| [http://www.mycobank.org/quicksearch.aspx Mycobank] || || || Database of classified species.|-| [http://www.better-bottle.com/pdf/optech/Closures%20-%20Oxygen%20Passage%20StudyClosuresOxygenPassageStudy.pdf Measurement of Oxygen Transfer Rates for Carboy Closures and Air Locks] || Gibbs || 2011, November 10, 2011 || Study performed by Better Bottle. Free Open access.|-| [http://web.archive.org/web/20100410025103/http://www2.parc.com/emdl/members/apte/flemishredale.shtml How to Make Sour Ale: an inquiry] || Apte || 2004 || contains Apte's charts for oxygen permeability and other notable references. Open access.

| [http://web.archive.org/web/20100410025103/http://www2.parc.com/emdl/members/apte/flemishredaleslides_nchf.shtml How to Make pdf Pickled beer: Concepts of Sour Ale: an inquiry] || Raj Apte || 2004 || contains Apte's charts for oxygen permeability and other notable referencesA presentation about sour beer. Free Open access.

| [http://www2.parc.com/emdl/members/apte/slides_nchfGingerBeer.pdf Pickled Lactic Acid Beverages: sour beer: Concepts of Sour Ale, (milk), & soda] || Raj Apte || 2004 || A presentation about sour beerand other lactic fermentations. Free access.

| [http://www.babblebelt.com/newboard/brew_resource/Horse_of_a_Different_Color.pdf 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 Open access.

| [http://www.soest.hawaii.edu/GG/FACULTY/jahren/GG711jahren/readings/DeKeers1996.pdf The Mystery of Lambic Beer] || Jacques De Keersmaecker || 1996 || Article in Scientific American. Free Open access.