Hobbybrauer.de

Hi,

im "American Sour Ales" gab's eine Quelle, die ich euch nicht vorenthalten möchte:
A Liddil Lambic Lesson: The Cult of the Biohazard Lambic Brewers

Der Bericht ist von 1996 und war lange im Web unter http://www.brewery.org/brewery/library/LmbicJL0696.html zu finden - aber nicht verzagen, web.archive.org hilft weiter.

Ich bin gerade dabei, ihn zu lesen. Es geht unter anderem darum, wie Boon und Cantillon arbeite(te)n und was man als Hobbybrauer tun kann. Auch geht's um Fragen wie welches Gärgefäß nutzbar wäre (Plastik oder besser Glas?), worauf man bei Eichenfässern achten sollte und wie diese richtig vorzubereiten sind.

Wenn ich's durch habe, werde ich mal meine Notizen hier einfügen.

-- Platzhalter für meine Notizen --

Lesefutter:
2. Verachtert H. BELGIAN ACIDIC BEERS DAILY WELCOME REMINISCENCES OF THE PAST. Available from: https://www.uclouvain.be/cps/ucl/doc/in ... chtert.pdf

3. Bokulich NA, Bamforth CW, Mills DA. Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale. Du C, editor. PLoS ONE [Internet]. 2012 Apr 18 [cited 2014 Dec 26];7(4):e35507. Available from: http://dx.plos.org/10.1371/journal.pone.0035507
4. Witrick KAT. Characterization of aroma and flavor compounds present in lambic (gueuze) beer [Internet]. Virginia Polytechnic Institute and State University; 2012 [cited 2014 Dec 26]. Available from: http://vtechworks.lib.vt.edu/handle/10919/19203

5. Spaepen M, Verachtert H. Esterase activity in the genus Brettanomyces. Journal of the Institute of Brewing [Internet]. 1982 [cited 2014 Oct 26];88(1):11–7. Available from: http://onlinelibrary.wiley.com/doi/10.1 ... x/abstract

6. Spaepen M, Oevelen D, Verachtert H. Fatty acids and esters produced during the spontaneous fermentation of lambic and gueuze. Journal of the Institute of Brewing [Internet]. 1978 [cited 2014 Oct 24];84(5):278–82. Available from: http://onlinelibrary.wiley.com/doi/10.1 ... x/abstract

7. Flemish Red Brown Beers - Rudi Ghequire.pdf. Available from: http://www.latisimports.com/assets/uplo ... rsCBC3.pdf

8. Kumara HMC, Verachtert H. IDENTIFICATION OF LAMBIC SUPERATTENUATING MICRO-ORGANISMS BY THE USE OF SELECTIVE ANTIBIOTICS. Journal of the Institute of Brewing [Internet]. 1991 [cited 2014 Oct 24];97(3):181–5. Available from: http://onlinelibrary.wiley.com/doi/10.1 ... x/abstract

14. Martens H, Iserentant D, Verachtert H. Microbiological Aspects of a Mixed Yeast—Bacterial Fermentation in the Production of a Special Belgian Acidic Ale. Journal of the Institute of Brewing [Internet]. 1997 Mar 4 [cited 2014 Oct 28];103(2):85–91. Available from: http://onlinelibrary.wiley.com/doi/10.1 ... x/abstract

15. Oevelen D, Spaepen M, Timmermans P, Verachtert H. Microbiological aspects of spontaneous wort fermentation in the production of lambic and gueuze. Journal of the Institute of Brewing [Internet]. 1977 [cited 2014 Oct 25];83(6):356–60. Available from: http://onlinelibrary.wiley.com/doi/10.1 ... x/abstract

16. Bokulich NA, Ohta M, Richardson PM, Mills DA. Monitoring Seasonal Changes in Winery-Resident Microbiota. PLoS ONE [Internet]. 2013 Jun 19 [cited 2014 Oct 24];8(6):e66437. Available from: http://dx.doi.org/10.1371/journal.pone.0066437

17. Scholtes C, Nizet S, Collin S. Occurrence of sotolon, abhexon and theaspirane-derived molecules in Gueuze beers. Chemical similarities with “yellow wines.” J Inst Brew [Internet]. 2012 Sep 1 [cited 2014 Oct 28];118(2):223–9. Available from: http://onlinelibrary.wiley.com/doi/10.1 ... 4/abstract
18. Apte RB, Brewery MC. Pickled Beer: Concepts of Sour Ale. 2004 [cited 2014 Dec 26]; Available from: http://www2.parc.com/emdl/members/apte/slides_nchf.pdf

19. PRE-REVoLuTIoNARy Vin Jaune AND ThE DAwN oF A NEw RENAISSANCE. The World of Fine Wine [Internet]. 2012;35:70–5. Available from: http://allaboutjurawine.files.wordpress ... h-2012.pdf

20. Charpentier C, Dos Santos AM, Feuillat M. Release of macromolecules by Saccharomyces cerevisiae during ageing of French flor sherry wine “Vin jaune.” International Journal of Food Microbiology [Internet]. 2004 Nov [cited 2014 Oct 26];96(3):253–62. Available from: http://linkinghub.elsevier.com/retrieve ... 0504001746

22. Oevelen DV, L’Escaille F de, Verachtert H. Synthesis of aroma components during the spontaneous fermentation of lambic and gueuze. Journal of the Institute of Brewing [Internet]. 1976 [cited 2014 Oct 24];82(6):322–6. Available from: http://onlinelibrary.wiley.com/doi/10.1 ... x/abstract

23. Martens H, Dawoud E, Verachtert H. Synthesis of aroma compounds by wort enterobacteria during the first stage of lambic fermentation. Journal of the Institute of Brewing [Internet]. 1992 [cited 2014 Oct 24];98(5):421–5. Available from: http://onlinelibrary.wiley.com/doi/10.1 ... x/abstract

24. Spitaels F, Wieme AD, Janssens M, Aerts M, Daniel H-M, Van Landschoot A, et al. The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer. PLoS ONE [Internet]. 2014 Apr 18 [cited 2014 Oct 24];9(4):e95384. Available from: http://dx.doi.org/10.1371/journal.pone.0095384

25. De Keersmaecker J. The mystery of lambic beer. SCIENTIFIC AMERICAN-AMERICAN EDITION- [Internet]. 1996 [cited 2014 Oct 26];275:74–81. Available from: http://www.soest.hawaii.edu/GG/FACULTY/ ... rs1996.pdf

26. Martens H, Dawoud E, Verachtert H. Wort enterobacteria and other microbial populations involved during the first month of lambic fermentation. Journal of the Institute of Brewing [Internet]. 1991 [cited 2014 Oct 24];97(6):435–9. Available from: http://onlinelibrary.wiley.com/doi/10.1 ... x/abstract

27. Raspor P, Cus F, Jemec KP, Zagorc T, Cadez N, Nemanic J. Yeast population dynamics in spontaneous and inoculated alcoholic fermentations of Zametovka must. Food Technology and Biotechnology [Internet]. 2002 [cited 2014 Oct 26];40(2):95–102. Available from: http://www.researchgate.net/publication ... 0a5250.pdf

Ingo (hoffe die links gehen noch alle)

Boah, geile Sammlung, Danke!