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'''Description:''' Guinard's ''Classic Beer Styles: Lambic'' is one of the quintessential texts on lambic. It is a must-read for anyone who is able to find a copy. The book discusses the history of lambic beers from a cultural perspective, including the origins of many of the lambic terms we use daily. Guinard then discusses the sensory profile of lambic beers, followed by an analysis of the physical and chemical composition of lambics. A large section of the book is dedicated to the brewing, fermentation, and cellaring process. Finally, Guinard briefly discusses storage and serving conditions for lambic. This book is well cited in its research and is used by other authors as a primary source. | '''Description:''' Guinard's ''Classic Beer Styles: Lambic'' is one of the quintessential texts on lambic. It is a must-read for anyone who is able to find a copy. The book discusses the history of lambic beers from a cultural perspective, including the origins of many of the lambic terms we use daily. Guinard then discusses the sensory profile of lambic beers, followed by an analysis of the physical and chemical composition of lambics. A large section of the book is dedicated to the brewing, fermentation, and cellaring process. Finally, Guinard briefly discusses storage and serving conditions for lambic. This book is well cited in its research and is used by other authors as a primary source. | ||
== Estaminets and Cafés, Brussels Stories == | |||
[[File:EstaminetsandCafes.jpg|150px|right]] | |||
'''Authors:''' Collective work edited by Thérèse Symons, Sylvie Lefebvre, and Yannik van Praag | |||
'''Date of Publication:''' 2018 | |||
'''Languages Available:''' Dutch, English, French | |||
'''ISBN:''' 978-2-9602101-3-2 | |||
'''Publisher:''' [http://www.bruxellesfabriques.be/spip.php?article121&lang=en BruxellesFabriques-BrusselFabriek] | |||
'''Description:''' The iconic cafés of Brussels have historically been an integral part of the lambic tradition. Not only an essential part of the distribution of lambic beers, cafés often blended their own gueuze & kriek once upon a time, a tradition that has since disappeared. | |||
''Estaminets and Cafés, Brussels Stories'' details the rich history and social value of these local cafés, which have thrived in Brussels over the last two centuries. Full of valuable historical facts, archival photos, personal stories, and topical discussions on Brussels café culture, the book paints a broad picture of the iconic Brussels café, from yesterday until today. One thing remains constant throughout their colorful history, lambic and Belgian beers have always been an essential part of the experience. [[Estaminets_and_Cafés_Brussels_Stories|''Read our review here (EN, FR, NL).'']] | |||
== Geuze & Kriek: The Secret of Lambic Beer == | == Geuze & Kriek: The Secret of Lambic Beer == | ||
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'''Description:''' Nicole Darchambeau's ''La Gueuze gourmande'' was first published in 1995 with an updated E-book published in 2006. The primary focus of the book is to present a set of cooking recipes to be prepared with [[Brasserie Cantillon|Cantillon]]'s gueuze, but there is a lengthy forward written by former Cantillon master brewer and blender Jean Pierre Van Roy. In the forward, Van Roy discusses the early history of the brewery as well as presents some historical facts about lambic culture in general during the early to mid 20th century. | '''Description:''' Nicole Darchambeau's ''La Gueuze gourmande'' was first published in 1995 with an updated E-book published in 2006. The primary focus of the book is to present a set of cooking recipes to be prepared with [[Brasserie Cantillon|Cantillon]]'s gueuze, but there is a lengthy forward written by former Cantillon master brewer and blender Jean Pierre Van Roy. In the forward, Van Roy discusses the early history of the brewery as well as presents some historical facts about lambic culture in general during the early to mid 20th century. | ||
== Lambic == | |||
[[File:Lambic_(Yamamoto)-1.jpg|150px|right]] | |||
'''Author:''' Takayuki Yamamoto | |||
'''Date of Publication:''' 2011 | |||
'''Languages Available:''' Japanese | |||
'''ISBN:''' 978-4765544689 | |||
'''Description:''' Japanese reader needed to provide synopsis. | |||
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== LambicLand: A Journey Round the Most Unusual Beers in the World == | == LambicLand: A Journey Round the Most Unusual Beers in the World == | ||
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'''Author:''' Tim Webb, Chris Pollard, Siobhan McGinn | '''Author:''' Tim Webb, Chris Pollard, Siobhan McGinn | ||
'''Date of Publication:''' 2010 | '''Date of Publication:''' 2004 (1st edition), 2010 (2nd edition) | ||
'''Languages Available:''' English | '''Languages Available:''' English | ||
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'''ISBN:''' 978-0954778972 | '''ISBN:''' 978-0954778972 | ||
'''Description:''' In ''LambicLand: A Journey Round the Most Unusual Beers in the World'', authers Tim Webb, Chris Pollard, and Siobhan McGinn summarize the histories of many of the currently active brewers and blenders in Belgium. Pertinent information includes each brewers or blenders current porfolios, websites, and addresses. The authors also present an excellent discussion on current laws in place to protect lambic. There is also a lengthy discussion on the history of lambic terminology. | '''Description:''' In ''LambicLand: A Journey Round the Most Unusual Beers in the World'', authers Tim Webb, Chris Pollard, and Siobhan McGinn summarize the histories of many of the currently active brewers and blenders in Belgium. Pertinent information includes each brewers or blenders current porfolios, websites, and addresses as well as an extensive list of cafes serving lambic in the Pajottenland. The authors also present an excellent discussion on current laws in place to protect lambic. There is also a lengthy discussion on the history of lambic terminology. | ||
== Le temps des cerises chez Cantillon == | == Le temps des cerises chez Cantillon == | ||
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'''Description:''' Nicole Darchambeau's ''Le temps des cerises chez Cantillon'' was published in 2005 as an accompanying piece to her 1995 publication of ''La Gueuze gourmande''. Like ''La Gueuze Gourmande'', ''Le temps des cerises chez Cantillon'' is primarily a cookbook with a set of recipes to be prepared with [[Brasserie_Cantillon|Cantillon]] Kriek. Again in the forward of this book, former Cantillon master brewer and blender Jean Pierre Van Roy discusses the history and makeup of the cherries used in Cantillon's cherry beers. Van Roy also provides details about the Schaerbeek cherry,the process of placing the fruit in the lambic, and the duration of fermentation for the cherry beers. | '''Description:''' Nicole Darchambeau's ''Le temps des cerises chez Cantillon'' was published in 2005 as an accompanying piece to her 1995 publication of ''La Gueuze gourmande''. Like ''La Gueuze Gourmande'', ''Le temps des cerises chez Cantillon'' is primarily a cookbook with a set of recipes to be prepared with [[Brasserie_Cantillon|Cantillon]] Kriek. Again in the forward of this book, former Cantillon master brewer and blender Jean Pierre Van Roy discusses the history and makeup of the cherries used in Cantillon's cherry beers. Van Roy also provides details about the Schaerbeek cherry,the process of placing the fruit in the lambic, and the duration of fermentation for the cherry beers. | ||
==Lambic. The Untamed Brussels Beer: Origin, Evolution and Future== | |||
[[File:LambicRafMeert.jpg|130px|right]] | |||
'''Author:''' Raf Meert | |||
'''Date of Publication:''' 2022 | |||
'''Languages Available:''' Dutch, English | |||
'''ISBN:''' 9464660473, 9789464660470 | |||
'''Description:''' Theory and criticism on the evolving history and origins of lambic, with extensive research including numerous citations of historical records. | |||
==Les Memoirs de Jef Lambic== | ==Les Memoirs de Jef Lambic== | ||
[[File:Book-JefLamic-1.jpg|150px|right]] | [[File:Book-JefLamic-1.jpg|150px|right]] | ||
'''Author:''' Jef Lambic | '''Author:''' Jef Lambic (Robert Desart) | ||
'''Date of Publication:''' No date, circa 1955 | '''Date of Publication:''' No date, circa 1955 | ||
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'''ISBN:''' None | '''ISBN:''' None | ||
'''Description:''' ''Les Memoirs de Jef Lambic'' is a publication of the memoirs written by Jef Lambic, son of a lambic brewer at Brouwerij De Keersmaeker, later known for the Mort Subite brand name. The manuscript, written around the turn of the 20th century, provides an overview of Brussels lambic culture as a social drink. The author also discusses the various pieces of equipment and paraphernalia used in turn of the century breweries. Interesting sections in this book include a discussion of lambic cafes as "chic", the invasion of "brown beers", and an explanation of what ''Zwanze'' is in a cultural context. This book was published after the death of Jef Lambic sometime in the late 1940's or early 1950's. | '''Description:''' ''Les Memoirs de Jef Lambic'' is a publication of the memoirs written by Jef Lambic, son of a lambic brewer at [[Brasserie_De_Keersmaeker|Brouwerij De Keersmaeker]], later known for the Mort Subite brand name. The manuscript, written around the turn of the 20th century, provides an overview of Brussels lambic culture as a social drink. The author also discusses the various pieces of equipment and paraphernalia used in turn of the century breweries. Interesting sections in this book include a discussion of lambic cafes as "chic", the invasion of "brown beers", and an explanation of what ''Zwanze'' is in a cultural context. This book was published after the death of Jef Lambic sometime in the late 1940's or early 1950's. [http://www.lambic.info/Lambic.Info_Logo#Les_m.C3.A9moires_de_Jef_Lambic:_The_Setup Recent research] suggests that "Jef Lambic" was a pseudonym of author Robert Desart. | ||
== Wild Brews: Culture and Craftsmanship in the Belgian Tradition == | == Wild Brews: Culture and Craftsmanship in the Belgian Tradition == | ||