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  - Note: this page is no longer actively maintained.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/tq/tqPastIssues/article2018/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, Caroline Tyrawa, Kristoffer Krogerus, Lars Marius Garshol, Luk Daenencand 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, Philippe MalcorpscMindy S. Metz, Guy DerdelinckxdJustin Hughey, Hubert VerachtertdAdam Quirk, Kevin Jand Matthew L. Verstrepen Bochman || 2015 2018 || Free Open access. See also the [https://www.facebook.com/groups/MilkTheFunk/permalink/2037872376240966/ associated MTF thread].

| [http://www.brettanomycesprojectmdpi.com/dissertation2311-5637/ Pure Culture Fermentation Characteristic 4/1/20/html The Impact of Brettanomyces Yeast Species Simple Phenolic Compounds on Beer Aroma and Their Use in the Brewing IndustryFlavor] || Yakobson Michael Lentz || 2011 2018 || MSc thesisOpen access. See also [https://www.facebook. Free accesscom/groups/MilkTheFunk/permalink/2029471700414367/associated MTF thread].

| [httphttps://onlinelibrarywww.wileybiorxiv.comorg/doicontent/10.1111early/2017/09/j.1365-2672.2007.03566.x27/pdf Screening and evaluation of the glucoside hydrolase activity in 194969 Traditional Norwegian Kveik Yeasts: Underexplored Domesticated ''Saccharomyces and Brettanomyces brewing yeastscerevisiae'' Yeasts] || Daenen, Saison, Sterckx, DelvauxRichard Preiss, VerachtertCaroline Tyrawa, DerdelinckxGeorge van der Merwe || 2008 2017 || Free Open access.

| [httpshttp://digitalwww.librarycell.adelaide.edu.aucom/dspacecurrent-biology/bitstreamfulltext/2440/60535/1/02wholeS0960-9822(16)30984-8 Distinct Domestication Trajectories in Top-Fermenting Beer Yeasts and Wine Yeasts.pdf Physiological, biochemical and molecular characterisation of hydroxycinnamic acid catabolism by Dekkera and Brettanomyces yeasts] || Victoria Harris Margarida Gonçalves, Ana Pontes, Pedro Almeida, Raquel Barbosa, Marta Serra, Diego Libkind, Mathias Hutzler, Paula Gonçalves, José Paulo Sampaio5,'Correspondence information about the author José Paulo Sampaio || 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]].

| [http://onlinelibrarywww.wileycell.com/doicell/10.1111fulltext/j.1567S0092-8674(16)31071-13646?_returnURL=http%3A%2F%2Flinkinghub.2008elsevier.00421.x/full Evaluation of the glycoside hydrolase activity com%2Fretrieve%2Fpii%2FS0092867416310716%3Fshowall%3Dtrue Domestication and Divergence of a Brettanomyces strain on glycosides from sour cherry (Prunus cerasus L.) used in the production of special fruit beersSaccharomyces cerevisiae Beer Yeasts] || Daenen 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, SaisonAriel Schwartz, SterckxToby Richardson, DelvauxChristopher White, VerachtertGuy Baele, DerdelinckxSteven Maere, Kevin J. Verstrepen || 2008 2016 || Free Open access. See also [[Saccharomyces#History_of_Domestication|history of yeast domestication]].

| [httphttps://linkbrage.springerbibsys.comno/articlexmlui/10.1007handle/11250/s00253-008-1708-7 Survey 2390204 Characterization of enzyme activity responsible for phenolic off-flavour production by Dekkera genotype and Brettanomyces yeastbeer fermentation properties of Norwegian Farmhouse Ale Yeasts] || HarrisRasmussen, Ford, Jiranek, GrbinTruls C. || 2009 2016 || Not free accessMaster thesis on [[Kveik]] yeast identification.

| [http://www.sciencedirect.com/science/article/pii/S0168160509000488 Genetic diversity S0960982216300641 Independent Origins of Yeast Associated with Coffee and physiological traits of Brettanomyces bruxellensis strains isolated from Tuscan Sangiovese winesCacao Fermentation] || AgnolucciCatherine L. Ludlow, VigentiniGareth A. Cromie, CapursoCecilia Garmendia-Torres, MericoAmy Sirr, TirelliMichelle Hays, CompagnoColburn Field, FoschinoEric W. Jeffery, NutiJustin C. Fay, Aimée M. Dudley || 2009 2016 || Not free Studied isolating wild ''S. cerevisiae'' from coffee beans. Open access.

| [http://linkonlinelibrary.springerwiley.com/articledoi/10.10071002/s00253-007yea.3146/abstract Screening for new brewing yeasts in the non-1328-7 Dekkera and Brettanomyces growth and utilisation of hydroxycinnamic acids in synthetic mediaSaccharomyces sector with ''Torulaspora delbrueckii'' as model] || HarrisMaximilian Michel, Jana Kopecká, Tim Meier-Dörnberg, Ford JiranekMartin Zarnkow, GrbinFritz Jacob and Mathias Hutzler || 2008 2016 || Not free open access.

| [http://onlinelibrarywww.wileysciencedirect.com/doiscience/10.1111article/j.1567-1364.2008.00415.xpii/full The effect of sugar concentration S0740002015002609 Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and temperature on growth and volatile phenol production by Dekkera bruxellensis in wineto reduce ethanol content] ||Barata, Pagliara, Piccininno, TarantinoLaura Canonico, CiardulliAlice Agarbati, Malfeito-FerreiraFrancesca Comitini, LoureiroMaurizio Ciani || 2008 2016 || Free Not open access.

| [httphttps://www.sciencedirectresearchgate.comnet/sciencepublication/article/pii/S0308814607007844 Formation of 4-vinyl and 4-ethyl derivatives from hydroxycinnamic acids: Occurrence of volatile phenolic flavour compounds in 297591073_Terminal_acidic_shock_inhibits_sour_beer_bottle_conditioning_by_Saccharomyces_cerevisiae Terminal acidic shock inhibits sour beer and distribution of Pad1-activity among brewing yeastsbottle conditioning by Saccharomyces cerevisiae] ||VanbenedenCody M. Rogers, Devon Veatch, GilsAdam Covey, DelvauxCaleb Staton, DelvauxMatthew L. Bochman || 2008 2016 || Describes a method to "train" ''S. cerevisiae'' to be more pH tolerant. Not free open access.

| [http://ecwww.asmpnas.org/content/6early/42016/721.short Genome Survey Sequencing of the Wine Spoilage Yeast ''Dekkera'' (''Brettanomyces'') ''bruxellensis''01/13/1516453113 Social wasps are a Saccharomyces mating nest] || WoolfitIrene Stefaninia, Leonardo Dapporto, Luisa Berná, RozpędowskaMario Polsinelli, PiškurStefano Turillazzid, Wolfe and Duccio Cavalieria || 2007 2015 || 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.

| [httpshttp://liriaswww.kuleuvenncbi.benlm.nih.gov/bitstreampmc/1979articles/1364PMC4444983/1/Doctoraat+Nele+Vanbeneden.pdf Release of hydroxycinnamic acids and formation of flavour-active volatile phenols during the beer production process Saccharomyces cerevisiae: a nomadic yeast with no niche?] ||Nele VanbenedenMatthew R. Goddard, and Duncan Greig || 2007 2015 || PhD ThesisProposes new hypothesis that ''S. cerevisiae'' is a generalized and nomadic microbe rather than a fruit-loving microbe based on the "neutral theory of ecology". Free Open access.

| [http://wwweprints.ncbilincoln.nlmac.nih.govuk/pubmed18474/12655458 Brettanomyces bruxellensisRegional microbial signatures positively correlate with differential wine phenotypes: effect of oxygen on growth and acetic acid production.evidence for a microbial aspect to terroir] || Aguilar UscangaKnight, Délia1Sarah and Klaere, Steffen and Fedrizzi, Bruno and Strehaiano. Goddard, Matthew || 2003 2015 || Open access. Free accessThis 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==

| [httphttps://www.sciencedirectresearchgate.comnet/sciencepublication/article/pii/S074000201500012X 341353855_The_power_of_sour_-_A_review_Old_traditions_new_opportunities The microbial diversity power of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentationsour – A review: Old traditions, new opportunities.] || SpitaelsS. Bossaert, Wieme, Janssens, Aerts, Van LandschootS. Crauwels, G. De Vuyst, Vandamme Rouck and B. Lievens || August 2015 2019 || Not free accessOpen Access

| [httphttps://www.sciencedirectncbi.comnlm.nih.gov/sciencepmc/articlearticles/piiPMC6252343/S0740002014002548 Microbiota Wort Substrate Consumption and Metabolite Production During Lambic Beer Fermentation and metabolites Maturation Explain the Successive Growth of aged bottled gueuze beers converge to the same compositionSpecific Bacterial and Yeast Species] || SpitaelsJonas De Roos, Van Kerrebroeck, Wieme, Snauwaert, Aerts, Van LandschootPeter Vandamme, and Luc De Vuyst, Vandamme || May 2015 2018 || Not free Open access

| [httphttps://wwwaem.plosoneasm.org/articlecontent/info%3Adoi%2F10.1371%2Fjournal.pone.0095384 85/1/e02226-18 The Interior Surfaces of Wooden Barrels Are an Additional Microbial Diversity of Traditional Spontaneously Fermented Inoculation Source for Lambic BeerProduction] || Spitaels, Wieme, Janssens, Aerts, DanielJ. De Roos, D. Van Landschootder Veken, L. De Vuyst, Vandamme || April 18, 2014 2018 || Free Not open access

| [httphttps://www.sciencedirectncbi.comnlm.nih.gov/sciencepubmed/article/pii/S1373716314000031 BELGIAN ACIDIC BEERS Daily Reminiscences of the Past30246252?dopt=Abstract Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production] || Verachtert Jonas De Roos and Denderlinckx Luc De Vuyst || 2014 2018 || Not free Review paper; not open access.

| [http://www.annualreviewsmdpi.orgcom/doi2306-5710/abs3/10.11464/annurev-micro-09121351 Acid and Volatiles of Commercially-113025 Taming Wild Yeast: Potential of Conventional and Nonconventional Yeasts in Industrial FermentationsAvailable Lambic Beers] || Steensels Katherine Thompson Witrick, Susan E. Duncan, Ken E. Hurley, and VerstrepenSean F. O’Keefe || 2014 2017 || Not free 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.plosoneasbcnet.org/articlepublications/info%3Adoi%2F10journal/vol/2017/Pages/ASBCJ-2017-3861-01.1371%2Fjournal.poneaspx Sour Brewing: Impact of Lactobacillus amylovorus FST2.0035507 Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation 11 on Technological and Quality Attributes of American Coolship AleAcid Beers] || BokulichLorenzo C. Peyer, BamforthMartin Zarnkow, Mills Fritz Jacob, David P. Schutter, Elke K. Arendt || April 18, 2012 2017 || Free Not open access(see citations on MTF wiki [https://www.facebook.com/groups/MilkTheFunk/permalink/1794446487250224/ and summary on MTF]).

| [https://vtechworkslookaside.libfbsbx.vt.edu/bitstream/handlecom/10919file/19203/Witrick_KA_D_2012Final%20work%202%20-%20Thomas%20H%C3%BCbbe.pdf?sequencetoken=1&isAllowed=y Characterization AWyH17JH23uJ-wby5L7bZBZ-_G9EbxFbtNZhoHdq9nFQXDyOlNW66kYos4cpt_oOzIGzmllGYexkcE6o3bESICERaG8rSM4SruxzJVAaDb7UaoeAfVvLY_7uNezyeiynjnVG1T1zYyf-Zl4f2E6NwyOIX0y9hlh78XXVWFGHZySDEA Effect of aroma and flavor compounds present mixed cultures on microbiological development in lambic Berliner Weisse (gueuzemaster thesis) beer] || Katherine Witrick Thomas Hübbe || 2012 2016 || PhD Thesis. Free access.Available on MTF

| [http://onlinelibrarywww.wileysciencedirect.com/doiscience/10.1002article/jib.34pii/full Occurrence S074000201500012X The microbial diversity of an industrially produced lambic beer shares members of sotolon, abhexon a traditionally produced one and theaspirane-derived molecules in Gueuze beers. Chemical similarities with ‘yellow wines’reveals a core microbiota for lambic beer fermentation]|| ScholtesSpitaels, NizetWieme, Colin Janssens, Aerts, Van Landschoot, De Vuyst, Vandamme || 2012 2015, August || Free Not open access.

| [http://onlinelibrarywww.wileysciencedirect.com/doiscience/10.1002article/j.2050-0416.2002.tb00578.xpii/abstract Fermentation Studies on S0740002014002548 Microbiota and metabolites of aged bottled gueuze beers converge to the Traditional Russian Drink “Sourish Shchi”same composition] || DankovtsevSpitaels, Van Kerrebroeck, Wieme, Snauwaert, Aerts, Van Landschoot, VostrikovDe Vuyst, Markina Vandamme || 2002 2015, May || Free Not open access.

| [http://onlinelibraryweitzlab.wileyseas.comharvard.edu/doifiles/10.1002weitzlab/files/j2014_cell_jarosz.2050pdf Cross-0416.1997.tb00939.x/abstract Microbiological Aspects of Kingdom Chemical Communication Drives a Mixed Yeast—Bacterial Fermentation in the Production Heritable, Mutually Beneficial Prion-Based Transformation of a Special Belgian Acidic AleMetabolism] || MartensDaniel F. Jarosz, Jessica C.S. Brown, Gordon A. Walker, Manoshi S. Datta, W. Lloyd Ung, Alex K. Lancaster, Assaf Rotem, Amelia Chang, IserentantGregory A. Newby, Verachtert David A. Weitz, Linda F. Bisson, and Susan Lindquist. || 1997 2014, August || Free Open access. See [[Pediococcus#Mixed_Culture_Influence|Pediococcus]].

| [http://onlinelibrarywww.wileycell.com/doicell/10.1002abstract/j.2050S0092-8674(14)00974-X An Evolutionarily Conserved Prion-0416.1992.tb01126.x/abstract Synthesis of Aroma Compounds By Wort Enterobacteria During the First Stage of Lambic Fermentationlike Element Converts Wild Fungi from Metabolic Specialists to Generalists] || MartensDaniel F. Jarosz, DawoudAlex K. Lancaster, Verachtert Jessica C.S. Brown, Susan Lindquist. || 1992 2014, 28 August || Free Not open access. See [[Pediococcus#Mixed_Culture_Influence|Pediococcus]].

| [http://onlinelibrarywww.wileyplosone.comorg/doiarticle/10info%3Adoi%2F10.1002/j.2050-0416.19911371%2Fjournal.tb01082pone.x/abstract Wort Enterobacteria and Other 0095384 The Microbial Populations Involved During the First Month Diversity of Traditional Spontaneously Fermented Lambic FermentationBeer] || MartensSpitaels, DawoudWieme, Verachtert Janssens, Aerts, Daniel, Van Landschoot, De Vuyst, Vandamme || 1991 2014, April 18 || Free Open access.

| [http://onlinelibrarywww.wileysciencedirect.com/doiscience/10.1002article/j.2050-0416.1991.tb01064.xpii/abstract Identification S1373716314000031 BELGIAN ACIDIC BEERS Daily Reminiscences of Lambic Superattenuating Micro-Organisms By the Use of Selective AntibioticsPast] || Shantha Kumara Verachtert and Verachtert Denderlinckx || 1991 2014 || Free Not open access.

| [http://onlinelibrarywww.wileyannualreviews.comorg/doi/abs/10.10021146/j.2050annurev-micro-091213-0416.1978.tb03888.x/abstract Fatty Acids and Esters Produced During the Spontaneous Fermentation 113025 Taming Wild Yeast: Potential of Lambic Conventional and GueuzeNonconventional Yeasts in Industrial Fermentations] || Spaepen, Van Oevelen, Verachtert Steensels and Verstrepen|| 1978 2014 || Free Not open access.

| [http://onlinelibrarywww.wileyplosone.comorg/doiarticle/10info%3Adoi%2F10.1002/j1371%2Fjournal.pone.20500035507 Brewhouse-Resident Microbiota Are Responsible for Multi-0416.1977.tb03825.x/abstract Microbiological Aspects of Spontaneous Wort Stage Fermentation in the Production of Lambic and GueuzeAmerican Coolship Ale] || Van Oevelen, SpaepenBokulich, TimmermansBamforth, Verachtert Mills || 1977 2012, April 18 || 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.

| [httphttps://onlinelibraryvtechworks.wileylib.comvt.edu/doibitstream/10.1002handle/10919/19203/j.2050-0416.1975Witrick_KA_D_2012.tb06953.x/abstract Synthesis pdf?sequence=1&isAllowed=y Characterization of Aroma Components During the Spontaneous Fermentation of Lambic aroma and Gueuzeflavor compounds present in lambic (gueuze) beer] || Van Oevelen, De L'Escaille Verachtert Katherine Witrick || 1976 2012 || Free PhD Thesis. Open access.

| [http://onlinelibrary.wiley.com/doi/10.1002/jib.34/full Occurrence of sotolon, abhexon and theaspirane-derived molecules in Gueuze beers. Chemical similarities with ‘yellow wines’]|| Scholtes, Nizet, Colin || 2012 || Open access.|-| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.2002.tb00578.x/abstract Fermentation Studies on the Traditional Russian Drink “Sourish Shchi”] || Dankovtsev, Vostrikov, Markina || 2002 || Open access.|-| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1997.tb00939.x/abstract Microbiological Aspects of a Mixed Yeast—Bacterial Fermentation in the Production of a Special Belgian Acidic Ale] || Martens, Iserentant, Verachtert || 1997 || Open access.|-| [http://www.lambic.info/images/b/b5/Verachtertetal1995PropertiesofBelgianAcidBeersandTheirMicroflora.pdf Properties of Belgian acid beers and their microflora. Part I. The production of gueuze and related refreshing acid beers] || Verachtert H, Iserentant D || 1995 || |-| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1992.tb01126.x/abstract Synthesis of Aroma Compounds By Wort Enterobacteria During the First Stage of Lambic Fermentation] || Martens, Dawoud, Verachtert || 1992 || Open access.|-| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1991.tb01082.x/abstract Wort Enterobacteria and Other Microbial Populations Involved During the First Month of Lambic Fermentation] || Martens, Dawoud, Verachtert || 1991 || Open access.|-| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1991.tb01064.x/abstract Identification of Lambic Superattenuating Micro-Organisms By the Use of Selective Antibiotics] || Shantha Kumara and Verachtert || 1991 || 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://www.sciencedirect.com/science/journal/23526181?sdc=1 Journal of Ethnic Foods] || NA || NA || Open access.|-| [http://mmbr.asm.org/content/77/2/157.full The Microbiology of Malting and Brewing] || Nicholas A. Bokulicha and Charles W. Bamforth || 2013, June 2013 || Free Open access. |-| [https://www.uclouvain.be/cps/ucl/doc/inbr/documents/presentation-luk-daenen.pdf Use of beta-glucosidase activity for flavour enhancement in specialty beers] || Luk Daenen || 2012 (presentation) || Open access. |-| [http://fbns.ncsu.edu/USDAARS/Acrobatpubs/P351-375/p359.pdf Effects of pH Adjustment and Sodium Ions on Sour Taste Intensity of Organic Acids] || E.R.D. Neta, S.D. Johanningsmeier, M.A.Drake || 2009 || 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. Study on 4VG/4VP, ferulic acid, p-coumaric acid, etc. English sections available. |-| [http://www.ncbi.nlm.nih.gov/pubmed/14759156 Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiae.] || Coghe S, Benoot K, Delvaux F, Vanderhaegen B, Delvaux FR. || 2004 || Not open access. Studied production of ferulic acid and 4VG production in barley and wheat based beers, fermented with S. cerevisiae.|-| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1986.tb04405.x/epdf Organic Acids and Glycerol in Beer.] || Klopper, Angelino, Tuning, and Vermeire || 1986 ||

| [http://fbnsonlinelibrary.ncsuwiley.educom/USDAARSdoi/Acrobatpubs10.1002/P351j.2050-3750416.1966.tb02950.x/p359.pdf Effects of pH Adjustment epdf Changes in resin Composition and Sodium Ions on Sour Taste Intensity Brewing Behaviour of Organic AcidsHops During Storage.] || E.R.D. Neta, S.D. Johanningsmeier, MA.AL.Drake Whitear || 2009 1965 || Free 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.