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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 FermentationBrettanomyces==
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| [http://www.plosonebrettanomycesproject.orgcom/articledissertation/info%3Adoi%2F10.1371%2Fjournal.pone.0095384 The Microbial Diversity Pure Culture Fermentation Characteristic of Traditional Spontaneously Fermented Lambic Beer]Brettanomyces Yeast Species and Their Use in the Brewing Industry] || Spitaels, Wieme, Janssens, Aerts, Daniel, Van Landschoot, De Vuyst, Vandamme Yakobson || April 18, 2014 2011 ||
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==BrettanomycesLactic Acid Bacteria==
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| [http://wwwpeople.brettanomycesprojectwestminstercollege.comedu/dissertationstudents/ Pure Culture Fermentation Characteristic cds0709/RESEARCH/Fundamentals%20of%20beer%20and%20hop%20chemistry.doc Fundamentals of Brettanomyces Yeast Species Beer and Their Use in the Brewing IndustryHop Chemistry] || Yakobson Keukeleire || 2011 August 12, 1998 || Useful information regarding how beta acids and iso-alpha acids inhibit the grown of gram-positive bacteria.
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==Lactic Acid BacteriaLambic and Spontaneous Fermentation==
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| [http://peoplewww.westminstercollegeplosone.eduorg/studentsarticle/cds0709/RESEARCH/Fundamentalsinfo%20of3Adoi%20beer2F10.1371%20and%20hop%20chemistry2Fjournal.pone.doc Fundamentals 0095384 The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer and Hop Chemistry]] || Keukeleire Spitaels, Wieme, Janssens, Aerts, Daniel, Van Landschoot, De Vuyst, Vandamme || August 12April 18, 1998 2014 || Useful information regarding how beta acids and iso-alpha acids inhibit the grown of gram-positive bacteria.
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