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  - Note: this page is no longer actively maintained.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.mdpisciencedirect.com/2304science/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.|-8158| [https:/4/4www.ncbi.nlm.nih.gov/581pubmed/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/htm Analysis of Growth Inhibition and Metabolism of Hydroxycinnamic Organic Acids by Brewing , Carbohydrates, and Spoilage Strains Yeast Quantity of Beers Brewed with Brettanomyces Yeast] || Michael Lentz 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 Chad Harris 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.scribdspringer.com/docarticle/277758178/Insight-into-the-Dekkera10.1007%2Fs00253-anomala015-YV3966769-genome Insight into the Dekkera anomala YV396 genome9 Comparative phenomics and targeted use of genomics reveals variation in carbon and nitrogen assimilation among different Brettanomyces bruxellensis strains] || Samuel Aeschlimann S. Crauwels, A. Van Assche, R. de Jonge, A. R. Borneman, C. Verreth, P. Troels, G. De Samblanx, K. Marchal, Y. Van de Peer || Sept 2015 || Self published on Eureka Brewing BlogNot open access.

| [http://www.sciencedirectmdpi.com/science2304-8158/article4/pii4/S0168160515001865 581/htm Analysis of Growth Inhibition and Metabolism of Hydroxycinnamic Acids by Brewing and Spoilage Strains of Brettanomyces yeasts — From spoilage organisms to valuable contributors to industrial fermentationsYeast] || Jan Steenselsa, Luk Daenenc, Philippe Malcorpsc, Guy Derdelinckxd, Hubert Verachtertd, Kevin J. Verstrepen Michael Lentz and Chad Harris || 2015 || Free 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 || Free 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 free 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://wwwonlinelibrary.brettanomycesprojectwiley.com/dissertationdoi/ Pure Culture Fermentation Characteristic 10.1111/j.1365-2672.2007.03566.x/pdf Screening and evaluation of the glucoside hydrolase activity in Saccharomyces and Brettanomyces Yeast Species and Their Use in the Brewing Industrybrewing yeasts] || Yakobson Daenen, Saison, Sterckx, Delvaux, Verachtert, Derdelinckx|| 2011 2008 || MSc thesis. Free Open access.

| [httphttps://onlinelibrarydigital.wileylibrary.comadelaide.edu.au/dspace/doibitstream/10.11112440/60535/1/j02whole.1365-2672.2007.03566.x/pdf Screening Physiological, biochemical and evaluation molecular characterisation of the glucoside hydrolase activity in Saccharomyces hydroxycinnamic acid catabolism by Dekkera and Brettanomyces brewing yeasts] || Daenen, Saison, Sterckx, Delvaux, Verachtert, DerdelinckxVictoria Harris|| 2008 2010 || Free Open access.PhD thesis. HCA's are the precursors to phenolic compounds in beer. See phenol production in [[Brettanomyces]]

| [httpshttp://digitalonlinelibrary.librarywiley.adelaide.edu.aucom/dspacedoi/bitstream10.1111/2440j.1567-1364.2008.00421.x/60535/1/02wholefull Evaluation of the glycoside hydrolase activity of a Brettanomyces strain on glycosides from sour cherry (Prunus cerasus L.pdf Physiological, biochemical and molecular characterisation ) used in the production of hydroxycinnamic acid catabolism by Dekkera and Brettanomyces yeastsspecial fruit beers] || Victoria HarrisDaenen, Saison, Sterckx, Delvaux, Verachtert, Derdelinckx|| 2010 2008 || Free Open access. PhD thesis. HCA's are the precursors to phenolic compounds in beer. See phenol production in [[Brettanomyces]]

| [http://onlinelibrarylink.wileyspringer.com/doiarticle/10.11111007/j.1567s00253-008-1708-1364.2008.00421.x/full Evaluation 7 Survey of the glycoside hydrolase enzyme activity of a responsible for phenolic off-flavour production by Dekkera and Brettanomyces strain on glycosides from sour cherry (Prunus cerasus L.) used in the production of special fruit beersyeast] || Daenen, Saison, SterckxHarris, DelvauxFord, VerachtertJiranek, DerdelinckxGrbin|| 2008 2009 || Free Not open access.

| [http://linkwww.springersciencedirect.com/science/article/10.1007pii/s00253-008-1708-7 Survey S0168160509000488 Genetic diversity and physiological traits of enzyme activity responsible for phenolic off-flavour production by Dekkera and Brettanomyces yeastbruxellensis strains isolated from Tuscan Sangiovese wines] || HarrisAgnolucci, Vigentini, Capurso, Merico, Tirelli, FordCompagno, JiranekFoschino, GrbinNuti|| 2009 || Not free open access.

| [http://wwwlink.sciencedirectspringer.com/science/article/pii10.1007/S0168160509000488 Genetic diversity s00253-007-1328-7 Dekkera and physiological traits Brettanomyces growth and utilisation of Brettanomyces bruxellensis strains isolated from Tuscan Sangiovese wineshydroxycinnamic acids in synthetic media] || Agnolucci, Vigentini, Capurso, Merico, Tirelli, CompagnoHarris, FoschinoFord Jiranek, NutiGrbin|| 2009 2008 || Not free open access.

| [http://linkonlinelibrary.springerwiley.com/articledoi/10.10071111/s00253j.1567-007-1328-7 Dekkera 1364.2008.00415.x/full The effect of sugar concentration and Brettanomyces temperature on growth and utilisation of hydroxycinnamic acids volatile phenol production by Dekkera bruxellensis in synthetic mediawine] || HarrisBarata, Pagliara, Piccininno, Tarantino, Ciardulli, Ford JiranekMalfeito-Ferreira, GrbinLoureiro|| 2008 || Not free Open access.

| [http://onlinelibrarywww.wileysciencedirect.com/doiscience/10.1111article/j.1567-1364.2008.00415.xpii/full The effect S0308814607007844 Formation of sugar concentration and temperature on growth 4-vinyl and 4-ethyl derivatives from hydroxycinnamic acids: Occurrence of volatile phenol production by Dekkera bruxellensis phenolic flavour compounds in winebeer and distribution of Pad1-activity among brewing yeasts] ||BarataVanbeneden, PagliaraGils, Piccininno, Tarantino, Ciardulli, Malfeito-FerreiraDelvaux, LoureiroDelvaux|| 2008 || Free Not open access.

| [http://wwwoatao.sciencedirectuniv-toulouse.comfr/science1595/article1/pii/S0308814607007844 Formation Brandam_1595.pdf Effect of 4-vinyl and 4-ethyl derivatives from hydroxycinnamic acidstemperature on ''Brettanomyces bruxellensis'': Occurrence of volatile phenolic flavour compounds in beer metabolic and distribution of Pad1-activity among brewing yeastskinetic aspects] ||VanbenedenBrandam C, Castro-Martínez, GilsDélia ML, DelvauxRamón-Portugal F, DelvauxStrehaiano P. || 2008 || Not free 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 || 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. Free 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 || Free Open access.

| [http://link.springer.com/article/10.1023%2FA%3A1014927129259 Acetic acid production by Dekkera/Brettanomyces yeasts.] || S.N. Feer || 2002, April 2002 || Not free 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 1999 || Not free 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 || Free 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 || Free 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. Free 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.

| [https://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.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". Free 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://eprintswww.lincolnsciencedirect.ac.ukcom/science/article/18474pii/ Regional microbial signatures positively correlate S0023643815300827?np=y Alcohol-brewing properties of acid- and bile-tolerant yeasts co-cultured with differential wine phenotypes: evidence for a microbial aspect to terroirlactic acid bacteria isolated from traditional handmade domestic dairy products from Inner Mongolia] || KnightTakashi Kuda Sarengaole, Sarah and KlaereHajime Takahashi, Steffen and Fedrizzi, Bruno and Goddard, Matthew Bon Kimura || 2015 || Free Not open access. This is the first quantitative demonstration of a microbial component of terroir.

| [http://www.sciencedirectresearchgate.comnet/sciencepublication/article/pii/S0023643815300827?np=y Alcohol-brewing properties of acid- and bile260946772_Pyrosequencing_reveals_regional_differences_in_fruit-tolerant yeasts coassociated_fungal_communities Pyrosequencing reveals regional differences in fruit-cultured with lactic acid bacteria isolated from traditional handmade domestic dairy products from Inner Mongoliaassociated fungal communities] || Takashi Kuda SarengaoleMichael W. Taylor, Hajime TakahashiPeter Tsai, Bon Kimura Nicole Anfang, Howard A. Ross, and Matthew R. Goddard || 2015 || Not free Open access. Showed that yeast diversity on wine grapes differs by region; Saccharomyces made up only 0.00005% of the total readings.

| [http://wwwonlinelibrary.researchgatewiley.netcom/publicationdoi/260946772_Pyrosequencing_reveals_regional_differences_in_fruit-associated_fungal_communities Pyrosequencing reveals regional differences in 10.1002/jib.154/full Genetic and physiological characterization of yeast isolated from ripe fruit-associated fungal communitiesand analysis of fermentation and brewing potential] || Michael W. TaylorLentz, Peter TsaiTravis Putzke, Nicole Anfang, Howard A. RossRick Hessler, and Matthew R. Goddard Eric Luman || 2015 2014 || Free Open access. Showed that yeast diversity on wine grapes differs by region; Saccharomyces made up only 0.00005% of the total readings.

| [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://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 || Open access.

| [http://onlinelibrary.wiley.com/doi/10.1002/jjib.2050-0416.2004.tb00199.x49/pdf The Use and Effects of Lactic Acid 125th Anniversary Review: Bacteria in Malting and Brewing with Their Relationships to Antifungal Activitybrewing: The good, Mycotoxins the bad and Gushing: A Reviewthe ugly] || Deirdre P. Lowe and Elke K. Arendt Vriesekoop, Krahl, Hucker, Menz || 2012 || Free Open access.

| [http://onlinelibrarywww.wileyresearchgate.comnet/doiprofile/10.1002Maret_Du_Toit2/publication/225859608_Lactobacillus_the_Next_Generation_of_Malolactic_Fermentation_Starter_Culturesan_Overview/links/jib53f65a850cf22be01c41eafd.49/pdf 125th Anniversary Review?disableCoverPage=true Lactobacillus: Bacteria in brewing: The good, the bad and the uglyNext Generation of Malolactic Fermentation Starter Cultures — an Overview]|| Vriesekoop, Krahl, Hucker, Menz Maret du Toit & Lynn Engelbrecht & Elda Lerm & Sibylle Krieger-Weber || 2012 2010 || Free Open access. Review paper.

| [http://www.researchgatesciencedirect.netcom/profilescience/Maret_Du_Toit2article/publicationpii/225859608_Lactobacillus_the_Next_Generation_of_Malolactic_Fermentation_Starter_Culturesan_Overview/links/53f65a850cf22be01c41eafdS0308814609004373 Volatile compounds produced by the probiotic strain Lactobacillus plantarum NCIMB 8826 in cereal-based substrates.pdf?disableCoverPage=true Lactobacillus: the Next Generation of Malolactic Fermentation Starter Cultures — an Overview] || Maret du Toit & Lynn Engelbrecht & Elda Lerm & Sibylle Krieger-Weber Ivan Salmeron, Pablo Fuciños, Dimitris Charalampopoulos, Severino S. Pandiella || 2010 2009 || Free access. Review paper.

| [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.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.comnih.gov/pmc/articles/PMC6252343/ Wort Substrate Consumption and Metabolite Production During Lambic Beer Fermentation and Maturation Explain the Successive Growth of Specific Bacterial and Yeast Species] || Jonas De Roos, Peter Vandamme, and Luc De Vuyst || 2018 || Open access|-| [https://aem.asm.org/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 Sean F. O’Keefe || 2017 || Open access. Many errors regarding the brewing process and reveals a core microbiota for 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]).|-| [https://lookaside.fbsbx.com/file/Final%20work%202%20-%20Thomas%20H%C3%BCbbe.pdf?token=AWyH17JH23uJ-wby5L7bZBZ-_G9EbxFbtNZhoHdq9nFQXDyOlNW66kYos4cpt_oOzIGzmllGYexkcE6o3bESICERaG8rSM4SruxzJVAaDb7UaoeAfVvLY_7uNezyeiynjnVG1T1zYyf-Zl4f2E6NwyOIX0y9hlh78XXVWFGHZySDEA Effect of mixed cultures on microbiological development in Berliner Weisse (master thesis)] || Thomas Hübbe || 2016 || Available on MTF

| [http://www.sciencedirect.com/science/article/pii/S0740002014002548 Microbiota S074000201500012X The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and metabolites of aged bottled gueuze beers converge to the same compositionreveals a core microbiota for lambic beer fermentation] || Spitaels, Van Kerrebroeck, Wieme, SnauwaertJanssens, Aerts, Van Landschoot, De Vuyst, Vandamme || May 2015 , August || Not free open access

| [http://weitzlabwww.seassciencedirect.harvard.educom/filesscience/weitzlabarticle/filespii/2014_cell_jarosz.pdf Cross-Kingdom Chemical Communication Drives a Heritable, Mutually Beneficial Prion-Based Transformation S0740002014002548 Microbiota and metabolites of Metabolismaged bottled gueuze beers converge to the same composition] || Daniel F. Jarosz, Jessica C.S. Brown, Gordon A. Walker, Manoshi S. Datta, W. Lloyd UngSpitaels, Alex K. LancasterVan Kerrebroeck, Assaf RotemWieme, Amelia ChangSnauwaert, Gregory A. NewbyAerts,David A. WeitzVan Landschoot, Linda F. BissonDe Vuyst, and Susan Lindquist. Vandamme || Aug 2014 2015, May || Free Not open access. See [[Pediococcus#Mixed_Culture_Influence|Pediococcus]].

| [http://wwwweitzlab.cellseas.comharvard.edu/files/cellweitzlab/abstractfiles/S00922014_cell_jarosz.pdf Cross-8674(14)00974-X An Evolutionarily Conserved Kingdom Chemical Communication Drives a Heritable, Mutually Beneficial Prion-like Element Converts Wild Fungi from Metabolic Specialists to GeneralistsBased Transformation of Metabolism] || Daniel F. Jarosz, Jessica C.S. Brown, Gordon A. Walker, Manoshi S. Datta, W. Lloyd Ung, Alex K. Lancaster, Jessica CAssaf Rotem, Amelia Chang, Gregory A. Newby,David A.SWeitz, Linda F. BrownBisson, and Susan Lindquist. || 28 2014, August 2014 || Not free Open access. See [[Pediococcus#Mixed_Culture_Influence|Pediococcus]].

| [http://www.plosonecell.orgcom/articlecell/info%3Adoi%2F10.1371%2Fjournal.pone.0095384 The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beerabstract/S0092-8674(14)00974-X An Evolutionarily Conserved Prion-like Element Converts Wild Fungi from Metabolic Specialists to Generalists] || Spitaels, Wieme, Janssens, Aerts, DanielF. Jarosz, Van LandschootAlex K. Lancaster, De VuystJessica C.S. Brown, Vandamme Susan Lindquist. || April 182014, 2014 28 August || Free Not open access. See [[Pediococcus#Mixed_Culture_Influence|Pediococcus]].

| [http://www.sciencedirectplosone.com/scienceorg/article/pii/S1373716314000031 BELGIAN ACIDIC BEERS Daily Reminiscences info%3Adoi%2F10.1371%2Fjournal.pone.0095384 The Microbial Diversity of the PastTraditional Spontaneously Fermented Lambic Beer] || Verachtert and Denderlinckx Spitaels, Wieme, Janssens, Aerts, Daniel, Van Landschoot, De Vuyst, Vandamme || 2014 , April 18 || Not free Open access.

| [http://www.annualreviewssciencedirect.orgcom/doiscience/absarticle/10.1146pii/annurev-micro-091213-113025 Taming Wild Yeast: Potential S1373716314000031 BELGIAN ACIDIC BEERS Daily Reminiscences of Conventional and Nonconventional Yeasts in Industrial Fermentationsthe Past] || Steensels Verachtert and VerstrepenDenderlinckx || 2014 || Not free open access.

| [http://www.plosoneannualreviews.org/articledoi/info%3Adoi%2F10abs/10.1371%2Fjournal.pone.0035507 Brewhouse1146/annurev-micro-Resident Microbiota Are Responsible for Multi091213-Stage Fermentation 113025 Taming Wild Yeast: Potential of American Coolship AleConventional and Nonconventional Yeasts in Industrial Fermentations] || Bokulich, Bamforth, Mills Steensels and Verstrepen|| April 18, 2012 2014 || Free Not open access.

| [httpshttp://vtechworkswww.libplosone.vt.eduorg/bitstreamarticle/handle/10919/19203/Witrick_KA_D_2012info%3Adoi%2F10.1371%2Fjournal.pone.pdf?sequence=1&isAllowed=y Characterization 0035507 Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of aroma and flavor compounds present in lambic (gueuze) beerAmerican Coolship Ale] || Katherine Witrick Bokulich, Bamforth, Mills || 2012 , April 18 || PhD Thesis. Free Open access.

| [httphttps://onlinelibraryvtechworks.wileylib.comvt.edu/bitstream/handle/doi10919/10.100219203/jibWitrick_KA_D_2012.34/full Occurrence pdf?sequence=1&isAllowed=y Characterization of sotolon, abhexon aroma and theaspirane-derived molecules flavor compounds present in Gueuze beers. Chemical similarities with ‘yellow wines’lambic (gueuze) beer]|| Scholtes, Nizet, Colin Katherine Witrick || 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.2002.tb00578.x/abstract Fermentation Studies on the Traditional Russian Drink “Sourish Shchi”Chemical similarities with ‘yellow wines’] || DankovtsevScholtes, VostrikovNizet, Markina Colin || 2002 2012 || Free Open access.

| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.19972002.tb00939tb00578.x/abstract Microbiological Aspects of a Mixed Yeast—Bacterial Fermentation in Studies on the Production of a Special Belgian Acidic AleTraditional Russian Drink “Sourish Shchi”] || MartensDankovtsev, IserentantVostrikov, Verachtert Markina || 1997 2002 || Free Open access.

| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.19921997.tb01126tb00939.x/abstract Synthesis Microbiological Aspects of Aroma Compounds By Wort Enterobacteria During a Mixed Yeast—Bacterial Fermentation in the First Stage Production of Lambic Fermentationa Special Belgian Acidic Ale] || Martens, DawoudIserentant, Verachtert || 1992 1997 || Free Open access.

| [http://onlinelibrarywww.wileylambic.cominfo/doiimages/10.1002b/b5/jVerachtertetal1995PropertiesofBelgianAcidBeersandTheirMicroflora.2050-0416pdf Properties of Belgian acid beers and their microflora.1991Part I.tb01082.x/abstract Wort Enterobacteria The production of gueuze and Other Microbial Populations Involved During the First Month of Lambic Fermentationrelated refreshing acid beers] || Martens, DawoudVerachtert H, Verachtert Iserentant D || 1991 1995 || Free access.

| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.19911992.tb01064tb01126.x/abstract Identification Synthesis of Lambic Superattenuating Micro-Organisms Aroma Compounds By Wort Enterobacteria During the Use First Stage of Selective AntibioticsLambic Fermentation] || Shantha Kumara and Martens, Dawoud, Verachtert || 1991 1992 || Free Open access.

| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.19781991.tb03888tb01082.x/abstract Fatty Acids Wort Enterobacteria and Esters Produced Other Microbial Populations Involved During the Spontaneous Fermentation First Month of Lambic and GueuzeFermentation] || SpaepenMartens, Van OevelenDawoud, Verachtert || 1978 1991 || Free Open access.

| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.19771991.tb03825tb01064.x/abstract Microbiological Aspects Identification of Spontaneous Wort Fermentation in Lambic Superattenuating Micro-Organisms By the Production Use of Lambic and GueuzeSelective Antibiotics] || Van Oevelen, Spaepen, Timmermans, Shantha Kumara and Verachtert || 1977 1991 || The source of the data used to create the Apte chart of which microbes are active at a given time in Lambic Fermentation as presented in his 2004 slideshow and in Wild Brews. Free Open access.

| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.19751978.tb06953tb03888.x/abstract Synthesis of Aroma Components Fatty Acids and Esters Produced During the Spontaneous Fermentation of Lambic and Gueuze] || Spaepen, Van Oevelen, De L'Escaille Verachtert || 1976 1978 || Free 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://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://wwwlirias.uclouvainkuleuven.be/cpsbitstream/ucl1979/doc1364/inbr1/documents/presentation-luk-daenenDoctoraat+Nele+Vanbeneden.pdf Use Release of betahydroxycinnamic acids and formation of flavour-glucosidase activity for flavour enhancement in specialty beersactive volatile phenols during the beer production process] || Luk Daenen Nele Vanbeneden || 2012 (presentation) 2007 || Free PhD thesis. Open access. Study on 4VG/4VP, ferulic acid, p-coumaric acid, etc. English sections available.

| [http://fbnswww.ncsuncbi.edunlm.nih.gov/USDAARSpubmed/Acrobatpubs/P35114759156 Ferulic acid release and 4-375/p359vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiae.pdf Effects of pH Adjustment and Sodium Ions on Sour Taste Intensity of Organic Acids] || E.R.D. NetaCoghe S, Benoot K, Delvaux F, S.D. JohanningsmeierVanderhaegen B, MDelvaux FR.A.Drake || 2009 2004 || Free Not open access. Studied production of ferulic acid and 4VG production in barley and wheat based beers, fermented with S. cerevisiae.

| [httpshttp://liriasonlinelibrary.kuleuvenwiley.becom/bitstreamdoi/197910.1002/1364j.2050-0416.1986.tb04405.x/1/Doctoraat+Nele+Vanbenedenepdf Organic Acids and Glycerol in Beer.pdf Release of hydroxycinnamic acids and formation of flavour-active volatile phenols during the beer production process] || Nele Vanbeneden Klopper, Angelino, Tuning, and Vermeire || 2007 1986 || PhD thesis. Free access. Study on 4VG/4VP, ferulic acid, p-coumaric acid, etc. English sections available.

| [http://wwwonlinelibrary.ncbiwiley.nlmcom/doi/10.1002/j.nih2050-0416.gov1966.tb02950.x/pubmed/14759156 Ferulic acid release epdf Changes in resin Composition and 4-vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiaeBrewing Behaviour of Hops During Storage.] || Coghe S, Benoot K, Delvaux F, Vanderhaegen B, Delvaux FRA. L. Whitear || 2004 1965 || Not free access. Studied production of ferulic acid and 4VG production in barley and wheat based beers, fermented with S. cerevisiae.

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. Free Open access.

| [http://www2.parc.com/emdl/members/apte/slides_nchf.pdf Pickled beer: Concepts of Sour Ale] || Raj Apte || 2004 || A presentation about sour beer. Free Open 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.

* [[NHC HomebrewCon Seminars]]