Lambic and Geuze References

Introduction Types Beer Organizations
Breweries and Blenders Beer List References
Beerpubs Related Websites HORAL

Introduction	Types	Beer Organizations
Breweries and Blenders	Beer List	References
Beerpubs	Related Websites	HORAL

Introduction

This is a list of references related to Lambic and Geuze, it gives an (incomplete) overview of the lambic-literature and an introduction into the fascinating world of this unique beerstyle. On another webpage you can also find legal information about lambic-style beers.
Also read the additionaldisclaimer!

Books

Het mysterie van de geuze
Jos Cels
Roularta-Books, 1993, 144 pp.
Classic Beerstyle Series nr. 3, Lambic
Jean-Xavier Guinard
Brewers Publications, a division of the Association of Brewers, 1990, 159 pp.
Geuze en humanisme
Hubert van Herreweghen
Brussel, Vlaamse Club, 1955, 40 pp.
Les memoires de Jef Lambic
Unknown
Editions La Technique Belge, 19th Century, 114 pp.
De Grote Belgische Bieren (original title: The Great Beers of Belgium)
Michael Jackson
Media Marketing Communications N.V. (Belgium), 1997, 343 pp.

Publications in Journals

Synthesis of aroma compounds by wort enterobacteria during the first stage of lambic fermentation.
E. Dawoud, H. Verachtert
J. Inst. Brew. 98, pp. 421-425
Brettanomyces I. Occurrence, characterisitcs and effects on beer flavour
R. B. Gilliland
J. Inst. Brew. 67, pp. 257-261
Metabolism of volatile phenolic compounds from hydroxycinnamic acids by Brttanomyces yeast.
T. Heresztyn
Arch. Microbiol. 146, pp.96-98
Yeasts in mixed culture with emphasis on lambic beer brewing.
H. Verachtert, Shanta Kumara, E. Dawoud
In Yeast: biotechnology, and Bioengineering, eds Verachtert and De Mot
pp. 429-473
Interactions between Enterobacteriaceae and S. cervisiae.
H. Verachtert,E. Dawoud, Shanta Kumara
YEAST 5 Spec. Issue pp. 67-72
Identification of lambic superattenuating micro-organisms by the use of selective antibiotics.
Shanta Kumara, H. Verachtert
J. Inst. Brew. 97, 181-185
Wort enterobacteria and other microbial populations involved during the first stage of lambic fermentation.
H. Martens, E. Dwoud, H. Verachtert
J. Inst. Brew. 97, pp. 435-439
Belgian lambics
G. Noonan
Zymurgy, 10, pp. 26-29
Fatty acids and esters produced during the spontaneous fermentation of lambic and gueuze
M. Spaepen, D. Van Oevelen, H. Verachtert
J. Inst. Brew., 84, pp. 278-285 (1978)
Esterase Activity in the genus Brettanomyces
M. Spaepen, H. Verachtert
J. Inst. Brew., 88, pp. 11-17 (1982)
Higher fatty acid (HFA) and HFA-ester content of spontaneously fermented Belgian beers and evaluation of their analytical determination.
Marijke Spaepen, D. Van Oevelen, H. Verachtert
Brauwissenschaft, 32, pp. 1-6 (1979)
Enkele nieuwe resultaten van het microbiologisch en biochemisch onderzoek van gueuze.
Marijke Spaepen, D. Moens, J. Heyrman, H. Verachtert
Cerevisia, 6, pp. 23-27 (1981)
Microbiology and Biochemistry of the natural wort fermentation in the production of lambic and gueuze.
D. Van Oevelen
Agricultura (Heverlee),26(4), pp. 353-505
Slime production by brewery strains of Pediococcus cervisiae
D. Van Oevelen, H. Verachtert
J. Am. Soc. Brew. Chem., 27, pp. 34-37 (1979)
Synthesis of aroma components during the spontaneous fermentation of lambic and gueuze
D. Van Oevelen, F. de l'Escaille, H. Verachtert
J. Inst. Brew., 82, pp. 322-326 (1976)
Microbiological aspects of spontaneous wort fermentation in the production of lambic and gueuze
D. Van Oevelen, M. Spaepen, P. Timmermans, L. Geens, H. Verachtert
J. Inst. Brew., 83, pp. 356-360 (1977)
Origin and evolution of dimethyl sulfide and vicinal diketones during the spontaneous fermentation of lambic and gueuze.
D. Van Oevelen, P. Timermans, L. Geens, H. Verachtert.
Cerevisia, 3, pp. 59-66 (1978)
La fermentation spontanee de la gueuze
H. Verachtert
Cerevisia, 8, pp. 41-48 (1983)
Lambic and gueuze brewing: mixed cultures in action
H. Verachtert
Foundation Biotechnical and Industrial Fermentation research, Vol. 7 Finland pp. 243-263.
Identification of lambic superattenuating micro-organisms by the use of selective antibiotics.
H.M.C. Shantha Kumara, H. Verachtert
J. Inst.Brew., 1991, pp. 181-185

PhD Theses

Characteristics of Enterobacteriaceae involved in lambic brewing.
Ensaf Dawoud
PhD Thesis, Katholieke Universiteit te Leuven, February 1987
Microbiology and biochemistry of lambic beer overattenuation.
H.M. Chandana Shantha Kumara
PhD Thesis, Katholieke Universiteit te Leuven, November 1990
Dextrinases from lambic organisms: Brettanomyces lambicus and Lactobacillus brevis isolation and characterization.
Frank Maris
PhD Thesis, Katholieke Universiteit te Leuven, 1990
Bijdrage tot de biochemie en mikrobiologie van Lambic en Gueuze.
Marijke Spaepen
PhD Thesis, Katholieke Universiteit te Leuven, 1982
Bepaling van het aminozuurverloop tijdens het produktieproces van lambic en gueuze met de automatische aminozuuranalysator.
K. Mulders
PhD Thesis, Katholieke Universiteit te Leuven, 1982
Microbiology and biochemistry of the natural wort fermentation in the production of Lambic and gueuze.
Dirk Van Oevelen
PhD Thesis, Katholieke Universiteit te Leuven, 1979

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This Webpage is solely for a better knowledge of this unique beer-style and has no commercial purpose.

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The author of this Webpage is Peter Van Osta
Email: pvosta at cs dot com

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