lambic
Selected indexed studies
- Technological and Environmental Features Determine the Uniqueness of the Lambic Beer Microbiota and Production Process. (Appl Environ Microbiol, 2021) [PMID:34232060]
- Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production. (J Sci Food Agric, 2019) [PMID:30246252]
- Refermentation and maturation of lambic beer in bottles: a necessary step for gueuze production. (Appl Environ Microbiol, 2024) [PMID:38446583]
_Worker-drafted node — pending editorial review._
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Sources
- Technological and Environmental Features Determine the Uniqueness of the Lambic Beer Microbiota and Production Process. (2021) pubmed
- Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production. (2019) pubmed
- Refermentation and maturation of lambic beer in bottles: a necessary step for gueuze production. (2024) pubmed
- Production of Lambic-like Fruit Sour Beer with Lachancea thermotolerans. (2025) pubmed
- Fruit beers, beers with or without a co-fermentation step with fruits. (2024) pubmed
- New insights into the role of key microorganisms and wooden barrels during lambic beer fermentation and maturation. (2023) pubmed
- The Interior Surfaces of Wooden Barrels Are an Additional Microbial Inoculation Source for Lambic Beer Production. (2019) pubmed
- The microbial diversity of traditional spontaneously fermented lambic beer. (2014) pubmed
- Study of a First Approach to the Controlled Fermentation for Lambic Beer Production. (2023) pubmed
- Biomedical data and AI. (2025) pubmed