Framboise Lambic
Framboise Lambic is lambic refermented on raspberries, adding vivid fruit aroma and a sharper, lively acidity. Compared with plain lambic, it is fruitier, brighter, and more overtly aromatic.
Defined by raspberry refermentation adding red fruit intensity to lambic acidity.
ABV, IBU and colour
This section summarises the typical alcohol strength, bitterness level and colour range of Framboise Lambic within the GBI model.
Taste profile
The sensory profile below shows the typical intensity range of the 15 core flavour dimensions.
Structurally defined by clear yeast character, clear acidity and restrained malt expression.
Structured around secondary fermentation on raspberries, integrating fruit sugars into the spontaneous fermentation framework. Bright, fruity, acidic, and complex with vivid raspberry aroma over rustic lambic funk.
Why Framboise Lambic tastes like it does
These structural drivers explain its characteristic flavour balance.
- Spontaneous wild fermentation creating complex, assertive lactic acidity.
- Spontaneous fermentation with acidity, funk and complex brett character.
- Extended aging boosts finish and special complexity.
- Medium toast increases toasted/melanoidin character with some sweetness and light astringency.
- Whirlpool hopping enhances aroma oils with low bitterness.
Style details
- Origin: Belgium — Originating from Belgian brewing traditions.
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Glassware:
Tumbler
— Simple straight-sided tumbler commonly used for lambic, farmhouse ales, and rustic or sour styles.
Tulip — Stemmed tulip glass that concentrates aroma and supports a stable head; ideal for aromatic ales and Belgian styles.
Teku — Modern universal tasting glass designed for maximum aroma capture and sensory evaluation. - Serving: Bottle — Served from bottle.
- Conditioning: Cask Conditioned — Naturally conditioned in cask.
- Aging vessel: Oak — Aged on oak wood without barrels.
- Packaging: Bottle — Packaged in bottle.
History
Fruit lambics developed by refermenting lambic on whole fruit, with framboise becoming a classic expression.
Related styles
Other variants within the same style group as Framboise Lambic.
How Framboise Lambic compares to other beer styles
Comparing styles highlights structural differences in aroma, balance, and intensity across the 15 GBI sensory dimensions.
Framboise Lambic vs Fruit Lambic
- much deeper colour
In contrast to Fruit Lambic, Framboise Lambic presents a clearly different overall profile. Visually, it appears darker in colour.
Framboise Lambic vs Kriek Lambic
- much deeper colour
- more oxidative character
- drier profile
- higher acidity
- more astringency
Placed next to Kriek Lambic, Framboise Lambic reads as a markedly different expression. The profile comes across as noticeably drier. Acidity is more pronounced. Visually, it appears darker in colour.
Compare with another style
Select another beer style to see how it compares to Framboise Lambic.
Best food pairings for Framboise Lambic
These food pairings complement the dominant sensory traits of Framboise Lambic.
- Dark chocolate
- Duck
- Berry desserts
Service & Aging
Practical guidance for serving and handling Framboise Lambic.
Serving notes
- Serve cool
- Allow fruit aroma to open as it warms slightly
Pouring technique
- Open carefully
- Pour gently to keep fruit aromatics and avoid disturbing sediment
Aging potential
- Can age several years
- Fruit intensity fades with long aging
Common faults
- Artificial fruit character
- Excessive sweetness
- Acetic harshness
Commercial examples of Framboise Lambic
The following commercial examples illustrate widely recognised expressions of Framboise Lambic in the market.
- Cantillon Rosé de Gambrinus
- 3 Fonteinen Framboos
- Boon Framboise
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