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  - Note: this page is no longer actively maintained.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.

| [httphttps://www.sciencedirect.com/science/article/pii/S0168160515001865 S0958166918300922 The raise of Brettanomyces yeasts — From spoilage organisms to valuable contributors to industrial fermentationsyeast 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 SteenselsaSteensels, Christel Verreth, Lien Bosmans, Caroline Paulussen, Beatriz Herrera-Malaver, Ronnie de Jonge, Luk DaenencJessika De Clippeleer, Philippe MalcorpscKathleen Marchal, Guy DerdelinckxdGorik De Samblanx, Hubert VerachtertdKris 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 || Free Not open access.

| [http://wwwlink.brettanomycesprojectspringer.com/dissertationarticle/ Pure Culture Fermentation Characteristic 10.1007%2Fs00253-015-6769-9 Comparative phenomics and targeted use of genomics reveals variation in carbon and nitrogen assimilation among different Brettanomyces Yeast Species and Their Use in the Brewing Industrybruxellensis strains] || Yakobson S. Crauwels, A. Van Assche, R. de Jonge, A. R. Borneman, C. Verreth, P. Troels, G. De Samblanx, K. Marchal, Y. Van de Peer || 2011 2015 || MSc thesis. Free Not open access.

| [http://onlinelibrarywww.wileymdpi.com/doi2304-8158/10.11114/4/j.1365-2672.2007.03566.x581/pdf Screening htm Analysis of Growth Inhibition and evaluation Metabolism of the glucoside hydrolase activity in Saccharomyces Hydroxycinnamic Acids by Brewing and Spoilage Strains of Brettanomyces brewing yeastsYeast] || Daenen, Saison, Sterckx, Delvaux, Verachtert, DerdelinckxMichael Lentz and Chad Harris || 2008 2015 || Free Open access.

| [httpshttp://digitalwww.libraryscribd.adelaide.edu.aucom/dspacedoc/bitstream277758178/2440/60535/1/02whole.pdf Physiological, biochemical and molecular characterisation of hydroxycinnamic acid catabolism by Insight-into-the-Dekkera-anomala-YV396-genome Insight into the Dekkera and Brettanomyces yeastsanomala YV396 genome] || Victoria HarrisSamuel Aeschlimann || 2010 2015, Sept || Free access. PhD thesis. HCA's are the precursors to phenolic compounds in beerSelf published on Eureka Brewing Blog. See phenol production in [[Brettanomyces]]

| [http://onlinelibrarywww.wileysciencedirect.com/doiscience/10.1111article/j.1567-1364.2008.00421.xpii/full Evaluation of the glycoside hydrolase activity of a S0168160515001865 Brettanomyces strain on glycosides from sour cherry (Prunus cerasus L.) used in the production of special fruit beersyeasts — From spoilage organisms to valuable contributors to industrial fermentations] || Jan Steensels, Luk Daenen, SaisonPhilippe Malcorps, Sterckx, DelvauxGuy Derdelinckx, Hubert Verachtert, DerdelinckxKevin J. Verstrepen || 2008 2015 || Free Open access.

| [http://linkwww.springerncbi.comnlm.nih.gov/articlepmc/10.1007articles/PMC4068659/s00253-008-1708-7 Survey of enzyme activity responsible for phenolic off-flavour production Assessing Genetic Diversity among Brettanomyces Yeasts by Dekkera DNA Fingerprinting and Brettanomyces yeastWhole-Genome Sequencing] || HarrisSam Crauwels, FordBo Zhu, JiranekJan Steensels, GrbinPieter Busschaert, Gorik De Samblanx, Kathleen Marchal, Kris A. Willems, Kevin J. Verstrepen, and Bart Lievens || 2009 2014 || Not free 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/S0168160509000488 Genetic diversity and physiological traits S0168160514003158 Rapid identification of the genus Dekkera/Brettanomyces bruxellensis strains isolated from Tuscan Sangiovese wines, the Dekkera subgroup and all individual species] || AgnolucciM. Hulina, VigentiniE. Harrisona, CapursoM. Stratfordb, Merico, Tirelli, Compagno, Foschino, NutiA.E. Whealsa || 2009 2014 || Not free open access.

| [http://linkwww.springerbrettanomycesproject.com/articledissertation/10.1007/s00253-007-1328-7 Dekkera and Pure Culture Fermentation Characteristic of Brettanomyces growth Yeast Species and utilisation of hydroxycinnamic acids Their Use in synthetic mediathe Brewing Industry] || Harris, Ford Jiranek, GrbinYakobson || 2008 2011 || Not free MSc thesis. Open access.

| [http://onlinelibrary.wiley.com/doi/10.1111/j.15671365-13642672.20082007.0041503566.x/full The effect pdf Screening and evaluation of sugar concentration the glucoside hydrolase activity in Saccharomyces and temperature on growth and volatile phenol production by Dekkera bruxellensis in wineBrettanomyces brewing yeasts] ||BarataDaenen, PagliaraSaison, PiccininnoSterckx, Tarantino Delvaux, Ciardulli, Malfeito-FerreiraVerachtert, LoureiroDerdelinckx|| 2008 || Free Open access.

| [httphttps://wwwdigital.sciencedirectlibrary.comadelaide.edu.au/dspace/sciencebitstream/article2440/pii60535/S0308814607007844 Formation 1/02whole.pdf Physiological, biochemical and molecular characterisation of 4-vinyl and 4-ethyl derivatives from hydroxycinnamic acids: Occurrence of volatile phenolic flavour compounds in beer acid catabolism by Dekkera and distribution of Pad1-activity among brewing Brettanomyces yeasts] ||Vanbeneden, Gils, Delvaux, DelvauxVictoria Harris|| 2008 2010 || Not free Open access.PhD thesis. HCA's are the precursors to phenolic compounds in beer. See phenol production in [[Brettanomyces]]

| [http://econlinelibrary.asmwiley.orgcom/contentdoi/610.1111/4j.1567-1364.2008.00421.x/721.short Genome Survey Sequencing full Evaluation of the Wine Spoilage Yeast ''Dekkera'' glycoside hydrolase activity of a Brettanomyces strain on glycosides from sour cherry (''Brettanomyces''Prunus cerasus L.) ''bruxellensis''used in the production of special fruit beers] || WoolfitDaenen, RozpędowskaSaison, PiškurSterckx, Wolfe Delvaux, Verachtert, Derdelinckx|| 2007 2008 || Free Open access.

| [httpshttp://liriaslink.kuleuvenspringer.becom/bitstreamarticle/197910.1007/1364/1/Doctoraat+Nele+Vanbeneden.pdf Release of hydroxycinnamic acids and formation s00253-008-1708-7 Survey of enzyme activity responsible for phenolic off-flavour-active volatile phenols during the beer production process by Dekkera and Brettanomyces yeast] ||Nele VanbenedenHarris, Ford, Jiranek, Grbin|| 2007 2009 || PhD Thesis. Free Not open access.

| [http://www.ncbisciencedirect.nlm.nih.govcom/science/article/pubmedpii/12655458 S0168160509000488 Genetic diversity and physiological traits of Brettanomyces bruxellensis: effect of oxygen on growth and acetic acid production.strains isolated from Tuscan Sangiovese wines] || Aguilar UscangaAgnolucci, Vigentini, Capurso, Merico, Tirelli, Compagno, Délia1Foschino, and Strehaiano. Nuti|| 2003 2009 || Free Not open access.

| [http://link.springer.com/article/10.1023%2FA%3A1014927129259 Acetic acid production by 1007/s00253-007-1328-7 Dekkera/and Brettanomyces yeasts.growth and utilisation of hydroxycinnamic acids in synthetic media] || S.N. Feer Harris, Ford Jiranek, Grbin|| April 2002 2008 || Not free open access.

| [http://onlinelibrary.wiley.com/doi/10.10021111/(SICI)1097j.1567-0010(199712)75:4%3C489::AID-JSFA902%3E31364.2008.000415.CO;2-9x/abstract Role full The effect of oxygen sugar concentration and temperature on acetic acid growth and volatile phenol production by Brettanomyces/Dekkera bruxellensis in winemaking.wine] || Maurizio Ciani and Luisa Ferraro Barata, Pagliara, Piccininno, Tarantino, Ciardulli, Malfeito-Ferreira, Loureiro|| April 1999 2008 || Not free Open access.

| [httpshttp://www.jstagesciencedirect.jst.go.jpcom/science/article/bbb1992/58/10/58_10_1803pii/_article The Phylogenetic Relationships S0308814607007844 Formation of Species 4-vinyl and 4-ethyl derivatives from hydroxycinnamic acids: Occurrence of the Genus Dekkera VAN DER WALT Based on the Partial Sequences volatile phenolic flavour compounds in beer and distribution of 18S and 26S Ribosomal RNAs (Saccharomycetaceae)Pad1-activity among brewing yeasts] || Yuzo YamadaVanbeneden, Minako MatsudaGils, Kojiro MaedaDelvaux, Kozaburo Mikata Delvaux|| 1994 2008 || Free Not open access. Shows that D. custersianus should be reclassified as a new genus.

| [http://aemoatao.asmuniv-toulouse.orgfr/content1595/591/8/2352Brandam_1595.short Localization and Characterization pdf Effect of α-Glucosidase Activity in temperature on ''Brettanomyces lambicusbruxellensis'': metabolic and kinetic aspects] || Shantha KumaraBrandam C, Castro-Martínez, De CortDélia ML, VerachtertRamón-Portugal F, Strehaiano P. || 1993 2008 || Free Open access.

| [http://onlinelibraryec.wileyasm.comorg/doicontent/10.10026/4/j.2050-0416.1982.tb04061721.x/abstract Esterase Activity in short Genome Survey Sequencing of the Genus Wine Spoilage Yeast ''Dekkera'' (''Brettanomyces'') ''bruxellensis''] || Spaepen and Verachtert Woolfit, Rozpędowska, Piškur, Wolfe || 1982 2007 || Brett ester production and destruction. Free 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 || Free Open access.

==Other Non-Saccharomyces YeastsYeast/Bacteria==

| [httphttps://wwwlink.researchgatespringer.netcom/publicationarticle/260946772_Pyrosequencing_reveals_regional_differences_in_fruit10.1007/s00253-020-10531-associated_fungal_communities Pyrosequencing reveals regional differences 0 A re-evaluation of diastatic ''Saccharomyces cerevisiae'' strains and their role in fruit-associated fungal communitiesbrewing] || Michael W. Taylor, Peter Tsai, Nicole Anfang, Howard A. Ross, Kristoffer Krogerus and Matthew R. Goddard Brian Gibson || 2015 2020 || Free Review paper; open access. Showed that yeast diversity on wine grapes differs by region; Saccharomyces made up only 0.00005% of the total readings.

| [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.mbaa.com/publications/tq/tqPastIssues/2018/Pages/TQ-55-4-1211-01.aspx How to Brew 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] || Richard Preiss, Caroline Tyrawa, Kristoffer Krogerus, Lars Marius Garshol, and 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, Mindy 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.com/2311-5637/4/1/20/html The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor] || Michael Lentz || 2018 || Open access. See also [https://www.facebook.com/groups/MilkTheFunk/permalink/2029471700414367/associated MTF thread].|-| [https://www.biorxiv.org/content/early/2017/09/27/194969 Traditional Norwegian Kveik Yeasts: Underexplored Domesticated ''Saccharomyces cerevisiae'' Yeasts] || Richard Preiss, Caroline Tyrawa, George van der Merwe || 2017 || Open access.|-| [http://www.cell.com/current-biology/fulltext/S0960-9822(16)30984-8 Distinct Domestication Trajectories in Top-Fermenting Beer Yeasts and Wine Yeasts.] || 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 || 2016 || Open access. See also [[Saccharomyces#History_of_Domestication|history of yeast domestication]].|-| [http://www.cell.com/cell/fulltext/S0092-8674(16)31071-6?_returnURL=http%3A%2F%2Flinkinghub.elsevier.com%2Fretrieve%2Fpii%2FS0092867416310716%3Fshowall%3Dtrue Domestication and Divergence of Saccharomyces cerevisiae Beer Yeasts] || 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 || 2016 || Open access. See also [[Saccharomyces#History_of_Domestication|history of yeast domestication]].|-| [https://brage.bibsys.no/xmlui/handle/11250/2390204 Characterization of genotype and beer fermentation properties of Norwegian Farmhouse Ale Yeasts] || Rasmussen, Truls C. || 2016 || Master thesis on [[Kveik]] yeast identification.|-| [http://www.sciencedirect.com/science/article/pii/S0960982216300641 Independent Origins of Yeast Associated with Coffee and Cacao Fermentation] || Catherine L. Ludlow, Gareth A. Cromie, Cecilia Garmendia-Torres, Amy Sirr, Michelle Hays, Colburn Field, Eric W. Jeffery, Justin C. Fay, Aimée M. Dudley || 2016 || Studied isolating wild ''S. cerevisiae'' from coffee beans. Open access.|-| [http://onlinelibrary.wiley.com/doi/10.1002/yea.3146/abstract Screening for new brewing yeasts in the non-Saccharomyces sector with ''Torulaspora delbrueckii'' as model] || Maximilian Michel, Jana Kopecká, Tim Meier-Dörnberg, Martin Zarnkow, Fritz Jacob and Mathias Hutzler || 2016 || Not open access.|-| [http://www.sciencedirect.com/science/article/pii/S0740002015002609 Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content] || Laura Canonico, Alice Agarbati, Francesca Comitini, Maurizio Ciani || 2016 || Not open access.|-| [https://www.researchgate.net/publication/297591073_Terminal_acidic_shock_inhibits_sour_beer_bottle_conditioning_by_Saccharomyces_cerevisiae Terminal acidic shock inhibits sour beer bottle conditioning by Saccharomyces cerevisiae] || Cody M. Rogers, Devon Veatch, Adam Covey, Caleb Staton, Matthew L. Bochman || 2016 || Describes a method to "train" ''S. cerevisiae'' to be more pH tolerant. Not open access.|-| [http://www.pnas.org/content/early/2016/01/13/1516453113 Social wasps are a Saccharomyces mating nest] || Irene Stefaninia, Leonardo Dapporto, Luisa Berná, Mario Polsinelli, Stefano Turillazzid, and Duccio Cavalieria || 2015 || Found 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://www.ncbi.nlm.nih.gov/pmc/articles/PMC4444983/ Saccharomyces cerevisiae: a nomadic yeast with no niche?] || Matthew R. Goddard, and Duncan Greig || 2015 || 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. |-| [http://eprints.lincoln.ac.uk/18474/ Regional microbial signatures positively correlate with differential wine phenotypes: evidence for a microbial aspect to terroir] || Knight, Sarah and Klaere, Steffen and Fedrizzi, Bruno and Goddard, Matthew || 2015 || Open access. This is the first quantitative demonstration of a microbial component of terroir.|-| [http://www.sciencedirect.com/science/article/pii/S0023643815300827?np=y Alcohol-brewing properties of acid- and bile-tolerant yeasts co-cultured with lactic acid bacteria isolated from traditional handmade domestic dairy products from Inner Mongolia] || Takashi Kuda Sarengaole, Hajime Takahashi, Bon Kimura || 2015 || Not open access.|-| [http://www.researchgate.net/publication/260946772_Pyrosequencing_reveals_regional_differences_in_fruit-associated_fungal_communities Pyrosequencing reveals regional differences in fruit-associated fungal communities] || Michael W. Taylor, Peter Tsai, Nicole Anfang, Howard A. Ross, and Matthew R. Goddard || 2015 || 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/jib.154/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.|-| [http://www.ncbi.nlm.nih.gov/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 2015 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 || Free Open access. Records secondary metabolites produced by various wild yeasts in mono-culture fermentations of wine must.

| [http://onlinelibrarywww.wileysciencedirect.com/doiscience/10.1002article/j.2050-0416.2004.tb00199.xpii/pdf The Use and Effects S0308814617302911#t0020 Key volatile aroma compounds of Lactic Acid Bacteria in Malting and Brewing with Their Relationships to Antifungal Activity, Mycotoxins and Gushing: A Reviewlactic acid fermented malt based beverages – impact of lactic acid bacteria strains] || Deirdre P. Lowe and Elke K. Arendt Sorelle Nsogning Dongmo, Bertram Sacher, Hubert Kollmannsberger, Thomas Becker || 2012 2017 || Free access.

| [http://onlinelibrarywww.wileysciencedirect.com/doiscience/10article/pii/S0924224415300625 Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages] || Lorenzo C. Peyer, Emanuele Zannini, Elke K.1002Arendt || 2016 |||- | [http://jibwww.asbcnet.49org/publications/journal/vol/2016/Pages/pdf 125th Anniversary Review: ASBCJ-2016-2007-01.aspx Screening the Hydroxylation of Fatty Acids with Lactic Acid Bacteria in brewing: The good, Based on the bad and Lactonization of the uglyHydroxylated Products]|| VriesekoopYuka Suzuki, KrahlSakiko Hatanaka, HuckerMakoto Kanauchi, Menz Shin Kasahara, and Makoto Shimoyamada || 2012 2016 || Free Not open access.

| [http://www.researchgatesciencedirect.netcom/profilescience/Maret_Du_Toit2article/publicationpii/225859608_Lactobacillus_the_Next_Generation_of_Malolactic_Fermentation_Starter_Culturesan_Overview/links/53f65a850cf22be01c41eafd.pdf?disableCoverPage=true Lactobacillus: the Next Generation S0168160515301033 Metabolic strategies of Malolactic Fermentation Starter Cultures — an Overviewbeer spoilage lactic acid bacteria in beer] || Maret du Toit & Lynn Engelbrecht & Elda Lerm & Sibylle Krieger-Weber Andreas J. Geissler, Jürgen Behr, Kristina von Kamp, Rudi F. Vogel || 2010 2015 || Free Not open access. Review paper.

| [http://wwwonlinelibrary.microbialcellfactorieswiley.com/contentdoi/810.1002/1j.2050-0416.2004.tb00199.x/3 Pediocins: pdf The bacteriocins Use and Effects of Pediococci. Sources, productionLactic Acid Bacteria in Malting and Brewing with Their Relationships to Antifungal Activity, properties Mycotoxins and applicationsGushing: A Review] || Maria Papagianni Deirdre P. Lowe and Elke K. Arendt || 2009 2012 || Free Open access.

| [http://peopleonlinelibrary.westminstercollegewiley.educom/studentsdoi/cds070910.1002/RESEARCHjib.49/Fundamentals%20of%20beer%20and%20hop%20chemistry.doc Fundamentals of Beer pdf 125th Anniversary Review: Bacteria in brewing: The good, the bad and Hop Chemistrythe ugly] || Keukeleire Vriesekoop, Krahl, Hucker, Menz || August 12, 1998 2012 || Useful information regarding how beta acids and iso-alpha acids inhibit/effect the grown of gram-positive bacteria and LAB. Free Open access.

| [http://www.sciencedirectresearchgate.comnet/scienceprofile/articleMaret_Du_Toit2/piipublication/S0168160503001533 Beer spoilage bacteria and hop resistance225859608_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] || Sakamoto and Konings Maret du Toit & Lynn Engelbrecht & Elda Lerm & Sibylle Krieger-Weber || 2003 2010 || Another useful Open access. Review paper for antimicrobial properties of hops and bacterial resistance. Not free access.

| [http://aemwww.asmsciencedirect.orgcom/contentscience/60article/9pii/3074S0308814609004373 Volatile compounds produced by the probiotic strain Lactobacillus plantarum NCIMB 8826 in cereal-based substrates.short Localization and Characterization of α-Glucosidase Activity in Lactobacillus brevis] || De CortIvan Salmeron, Pablo Fuciños, Shantha KumaraDimitris Charalampopoulos, Verachtert Severino S. Pandiella || 1994 2009 || Free access.

| [http://www.ncbimicrobialcellfactories.nlm.nih.govcom/pmccontent/articles8/PMC5471351/ Growth Response 3 Pediocins: The bacteriocins of Lactobacillus brevis to Aeration Pediococci. Sources, production, properties and Organic Catalysts.applications] || J. R. Stamer and B. O. Stoyla. Maria Papagianni || Sep 1967 2009 || Referenced by [http://www.milkthefunk.com/wiki/Lactobacillus#Lacto_Chart Wyeast 5223 L. brevis]. Free AccessOpen access.

| [http://ijsbwww.sgmjournalssciencedirect.orgcom/contentscience/52article/6pii/2003.full.pdf Phylogenetic analysis S0168160509000051 Broth and agar hop-gradient plates used to evaluate the beer-spoilage potential of the genus Lactobacillus and Pediococcus, including Pediococcus claussenii sp. nov., a novel lactic acid bacterium isolated from beerisolates] || CM. Melissa DobsonHaakensen, Harry DeneerA. Schubert, Sun Lee, Sean Hemmingsen, Sarah Glaze and Barry B. Ziola || 2002 2009 || Free accessMeasured growth in beer of many strains and species of LAB.

| [http://people.westminstercollege.edu/students/cds0709/RESEARCH/Fundamentals%20of%20beer%20and%20hop%20chemistry.doc Fundamentals of Beer and Hop Chemistry] || Keukeleire || 1998, August 12 || Useful information regarding how beta acids and iso-alpha acids inhibit/effect the grown of gram-positive bacteria and LAB. Open access.|-| [http://www.sciencedirect.com/science/article/pii/S0168160503001533 Beer spoilage bacteria and hop resistance] || Sakamoto and Konings || 2003 || Another useful paper for antimicrobial properties of hops and bacterial resistance. Not open access.|-| [http://aem.asm.org/content/60/9/3074.short Localization and Characterization of α-Glucosidase Activity in Lactobacillus brevis] || De Cort, Shantha Kumara, Verachtert || 1994 || Open access.|-| [http://www.ncbi.nlm.nih.gov/pmc/articles/PMC547135/ Growth Response of Lactobacillus brevis to Aeration and Organic Catalysts.] || J. R. Stamer and B. O. Stoyla. || 1967, Sept || Referenced 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.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.sciencedirectncbi.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.comorg/sciencecontent/article85/pii1/S074000201500012X e02226-18 The microbial diversity Interior Surfaces of Wooden Barrels Are an industrially produced 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 shares members 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 a traditionally produced one Commercially-Available Lambic Beers] || Katherine Thompson Witrick, Susan E. Duncan, Ken E. Hurley, and reveals a core microbiota for Sean F. O’Keefe || 2017 || Open access. Many errors regarding the brewing process and other aspects of lambic beer fermentationthat 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] || SpitaelsLorenzo C. Peyer, WiemeMartin Zarnkow, JanssensFritz Jacob, AertsDavid P. Schutter, Van Landschoot, De Vuyst, Vandamme Elke K. Arendt || August 2015 2017 || Not free open access(see citations on MTF wiki [https://www.facebook.com/groups/MilkTheFunk/permalink/1794446487250224/ and summary on MTF]).

| [httphttps://wwwlookaside.sciencedirectfbsbx.com/sciencefile/article/pii/S0740002014002548 Microbiota and metabolites Final%20work%202%20-%20Thomas%20H%C3%BCbbe.pdf?token=AWyH17JH23uJ-wby5L7bZBZ-_G9EbxFbtNZhoHdq9nFQXDyOlNW66kYos4cpt_oOzIGzmllGYexkcE6o3bESICERaG8rSM4SruxzJVAaDb7UaoeAfVvLY_7uNezyeiynjnVG1T1zYyf-Zl4f2E6NwyOIX0y9hlh78XXVWFGHZySDEA Effect of aged bottled gueuze beers converge to the same compositionmixed cultures on microbiological development in Berliner Weisse (master thesis)] || Spitaels, Van Kerrebroeck, Wieme, Snauwaert, Aerts, Van Landschoot, De Vuyst, Vandamme Thomas Hübbe || May 2015 2016 || Not free accessAvailable on MTF

| [http://www.plosonesciencedirect.orgcom/science/article/info%3Adoi%2F10.1371%2Fjournal.pone.0095384 pii/S074000201500012X The Microbial Diversity microbial diversity of Traditional Spontaneously Fermented Lambic Beeran industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation] || Spitaels, Wieme, Janssens, Aerts, Daniel, Van Landschoot, De Vuyst, Vandamme || April 182015, 2014 August || Free Not open access

| [http://www.sciencedirect.com/science/article/pii/S1373716314000031 BELGIAN ACIDIC BEERS Daily Reminiscences S0740002014002548 Microbiota and metabolites of aged bottled gueuze beers converge to the Pastsame composition] || Verachtert and Denderlinckx Spitaels, Van Kerrebroeck, Wieme, Snauwaert, Aerts, Van Landschoot, De Vuyst, Vandamme || 2014 2015, May || Not free open access.

| [http://wwwweitzlab.annualreviewsseas.orgharvard.edu/doifiles/absweitzlab/10files/2014_cell_jarosz.1146/annurev-micropdf Cross-091213Kingdom Chemical Communication Drives a Heritable, Mutually Beneficial Prion-113025 Taming Wild Yeast: Potential Based Transformation of Conventional and Nonconventional Yeasts in Industrial FermentationsMetabolism] || Steensels Daniel F. Jarosz, Jessica C.S. Brown, Gordon A. Walker, Manoshi S. Datta, W. Lloyd Ung, Alex K. Lancaster, Assaf Rotem, Amelia Chang, Gregory A. Newby,David A. Weitz, Linda F. Bisson, and VerstrepenSusan Lindquist. || 2014 , August || Not free Open access. See [[Pediococcus#Mixed_Culture_Influence|Pediococcus]].

| [http://www.plosonecell.orgcom/articlecell/info%3Adoi%2F10.1371%2Fjournal.pone.0035507 Brewhouseabstract/S0092-8674(14)00974-Resident Microbiota Are Responsible for MultiX An Evolutionarily Conserved Prion-Stage Fermentation of American Coolship Alelike Element Converts Wild Fungi from Metabolic Specialists to Generalists] || BokulichDaniel F. Jarosz, BamforthAlex K. Lancaster, Mills Jessica C.S. Brown, Susan Lindquist. || April 182014, 2012 28 August || Free Not open access. See [[Pediococcus#Mixed_Culture_Influence|Pediococcus]].

| [httpshttp://vtechworkswww.libplosone.vt.eduorg/bitstreamarticle/handle/10919/19203/Witrick_KA_D_2012info%3Adoi%2F10.1371%2Fjournal.pone.pdf?sequence=1&isAllowed=y Characterization 0095384 The Microbial Diversity of aroma and flavor compounds present in lambic (gueuze) beerTraditional Spontaneously Fermented Lambic Beer] || Katherine Witrick Spitaels, Wieme, Janssens, Aerts, Daniel, Van Landschoot, De Vuyst, Vandamme || 2012 2014, April 18 || PhD Thesis. Free Open access.

| [http://onlinelibrarywww.wileysciencedirect.com/doiscience/10.1002article/jib.34pii/full Occurrence S1373716314000031 BELGIAN ACIDIC BEERS Daily Reminiscences of sotolon, abhexon and theaspirane-derived molecules in Gueuze beers. Chemical similarities with ‘yellow wines’the Past]|| Scholtes, Nizet, Colin Verachtert and Denderlinckx || 2012 2014 || Free Not open access.

| [http://onlinelibrarywww.wileyannualreviews.comorg/doi/abs/10.10021146/j.2050annurev-micro-091213-0416.2002.tb00578.x/abstract Fermentation Studies on the Traditional Russian Drink “Sourish Shchi”113025 Taming Wild Yeast: Potential of Conventional and Nonconventional Yeasts in Industrial Fermentations] || Dankovtsev, Vostrikov, Markina Steensels and Verstrepen|| 2002 2014 || Free Not open access.

| [http://onlinelibrarywww.wileyplosone.comorg/doiarticle/10info%3Adoi%2F10.1002/j1371%2Fjournal.pone.20500035507 Brewhouse-0416.1997.tb00939.x/abstract Microbiological Aspects of a Mixed Yeast—Bacterial Resident Microbiota Are Responsible for Multi-Stage Fermentation in the Production of a Special Belgian Acidic American Coolship Ale] || MartensBokulich, IserentantBamforth, Verachtert Mills || 1997 2012, April 18 || Free Open access.

| [httphttps://onlinelibraryvtechworks.wileylib.comvt.edu/doibitstream/10.1002handle/10919/19203/j.2050-0416.1992Witrick_KA_D_2012.tb01126.x/abstract Synthesis pdf?sequence=1&isAllowed=y Characterization of Aroma Compounds By Wort Enterobacteria During the First Stage of Lambic Fermentationaroma and flavor compounds present in lambic (gueuze) beer] || Martens, Dawoud, Verachtert Katherine Witrick || 1992 2012 || Free PhD Thesis. Open access.

| [http://onlinelibrary.wiley.com/doi/10.1002/jjib.205034/full Occurrence of sotolon, abhexon and theaspirane-0416derived molecules in Gueuze beers.1991.tb01082.x/abstract Wort Enterobacteria and Other Microbial Populations Involved During the First Month of Lambic FermentationChemical similarities with ‘yellow wines’] || MartensScholtes, DawoudNizet, Verachtert Colin || 1991 2012 || Free Open access.

| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.19912002.tb01064tb00578.x/abstract Identification of Lambic Superattenuating Micro-Organisms By Fermentation Studies on the Use of Selective AntibioticsTraditional Russian Drink “Sourish Shchi”] || Shantha Kumara and Verachtert Dankovtsev, Vostrikov, Markina || 1991 2002 || Free Open access.

| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.19781997.tb03888tb00939.x/abstract Fatty Acids and Esters Produced During Microbiological Aspects of a Mixed Yeast—Bacterial Fermentation in the Spontaneous Fermentation Production of Lambic and Gueuzea Special Belgian Acidic Ale] || SpaepenMartens, Van OevelenIserentant, Verachtert || 1978 1997 || Free Open access.

| [http://onlinelibrarywww.wileylambic.cominfo/doiimages/10.1002b/b5/jVerachtertetal1995PropertiesofBelgianAcidBeersandTheirMicroflora.2050-0416pdf Properties of Belgian acid beers and their microflora.1977Part I.tb03825.x/abstract Microbiological Aspects of Spontaneous Wort Fermentation in the Production The production of Lambic gueuze and Gueuzerelated refreshing acid beers] || Van Oevelen, SpaepenVerachtert H, Timmermans, Verachtert Iserentant D || 1977 1995 || 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 access.

| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.19751992.tb06953tb01126.x/abstract Synthesis of Aroma Components Compounds By Wort Enterobacteria During the Spontaneous Fermentation First Stage of Lambic and GueuzeFermentation] || Van OevelenMartens, Dawoud, De L'Escaille Verachtert || 1976 1992 || Free 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://www.cell.com/cell/fulltext/S0092-8674(16)31071-6 Domestication and Divergence of Saccharomyces cerevisiae Beer Yeasts] || Brigida Gallone1, 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. || 2016-09 || Open Access. See also [http://www.popularmechanics.com/science/news/a22761/here-it-is-the-family-tree-of-beer/ 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'' || May 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.

| [http://fbnsmmbr.ncsuasm.eduorg/USDAARScontent/Acrobatpubs77/P351-3752/p359157.pdf Effects full The Microbiology of pH Adjustment Malting and Sodium Ions on Sour Taste Intensity of Organic AcidsBrewing] || ENicholas A.R.D. Neta, S.D. Johanningsmeier, M.ABokulicha and Charles W.Drake Bamforth || 2009 2013, June || Free Open access.

| [https://liriaswww.kuleuvenuclouvain.be/bitstreamcps/1979ucl/1364doc/1inbr/Doctoraat+Nele+Vanbenedendocuments/presentation-luk-daenen.pdf Release of hydroxycinnamic acids and formation Use of beta-glucosidase activity for flavour-active volatile phenols during the beer production processenhancement in specialty beers] || Nele Vanbeneden Luk Daenen || 2007 2012 (presentation) || PhD thesis. Free Open access. Study on 4VG/4VP, ferulic acid, p-coumaric acid, etc. English sections available.

| [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 free 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://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1966.tb02950.x/epdf Changes in resin Composition and Brewing Behaviour of Hops During Storage.] || A. L. Whitear || 1965 ||

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.