Is it possible to create an innovative craft durum wheat beer with sourdough yeasts? A case study

Yeast: the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast

(2014) Eduardo J. Pires et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Novel starters for old processes: use of Saccharomyces cerevisiae strains isolated from artisanal sourdough for craft beer production at a brewery scale

(2014) Antonella Marongiu et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Dominance and influence of selectedSaccharomyces cerevisiaestrains on the analytical profile of craft beer refermentation

(2014) Laura Canonico et al.   JOURNAL OF THE INSTITUTE OF BREWING

The Microbiology of Malting and Brewing

(2013) N. A. Bokulich et al.   MICROBIOLOGY AND MOLECULAR BIOLOGY REVIEWS

Saccharomyces cerevisiae Biodiversity During the Brewing Process of an Artisanal Beer: A Preliminary Study

(2012) Luca Cocolin et al.   JOURNAL OF THE INSTITUTE OF BREWING

Genetic improvement of brewer’s yeast: current state, perspectives and limits

(2010) Sofie M. G. Saerens et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Innovative Traditional Italian Durum Wheat Breads: Influence of Yeast and Gluten on Performance of SourdoughModdizzosuBreads

(2010) Costantino Fadda et al.   CEREAL CHEMISTRY

Determination of free medium-chain fatty acids in beer by stir bar sorptive extraction

(2008) Tomáš Horák et al.   JOURNAL OF CHROMATOGRAPHY A