Title |
Authors |
Date |
Note
|
The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer] |
Spitaels, Wieme, Janssens, Aerts, Daniel, Van Landschoot, De Vuyst, Vandamme |
April 18, 2014 |
|
Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale |
Bokulich, Bamforth, Mills |
April 18, 2012 |
|
Microbiological Aspects of a Mixed Yeast—Bacterial Fermentation in the Production of a Special Belgian Acidic Ale |
Martens, Iserentant, Verachtert |
1997 |
|
Synthesis of Aroma Compounds By Wort Enterobacteria During the First Stage of Lambic Fermentation |
Martens, Dawoud, Verachtert |
1992 |
|
Wort Enterobacteria and Other Microbial Populations Involved During the First Month of Lambic Fermentation |
Martens, Dawoud, Verachtert |
1991 |
|
Fatty Acids and Esters Produced During the Spontaneous Fermentation of Lambic and Gueuze |
Spaepen, Van Oevelen, Verachtert |
1978 |
|
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.
|
Synthesis of Aroma Components During the Spontaneous Fermentation of Lambic and Gueuze |
Van Oevelen, De L'Escaille Verachtert |
1976 |
|