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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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'''ISBN:''' 978-4765544689 | '''ISBN:''' 978-4765544689 | ||
'''Description:''' Japanese reader needed to provide synopsis | '''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 == | ||
[[File:WebbLambicland-1.jpg|150px|right]] | [[File:WebbLambicland-1.jpg|150px|right]] | ||
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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 | ||