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.

Also known as: Framboise; Raspberry Lambic
Family: Sour & Funky Beers - Sour, tart, wild, or mixed-fermentation beers
Variant of Lambic - Within the Expressive Ales, defined by a clearly dominant sensory driver such as hop intensity, yeast expression, strength, or acidity.
Variant influence: Raspberry refermentation adds bright red fruit aroma and lively acidity.
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ABV, IBU and colour

This section summarises the typical alcohol strength, bitterness level and colour range of Framboise Lambic within the GBI model.

ABV: 4,0%
IBU: 13
Colour: 13,0 SRM / 25,6 EBC

Taste profile

The sensory profile below shows the typical intensity range of the 15 core flavour dimensions.

Colour:
Gold Copper
Clarity:
Hazy Opaque
Aroma – Malt:
Low Medium
Aroma – Hop:
Low Medium
Aroma – Yeast:
Medium High
Aroma – Special:
Medium Very high
Sweetness:
Low Medium
Sourness:
Medium High
Bitterness:
Low Medium
Body:
Low Medium
Astringency:
Low High
Carbonation:
None High
Alcohol Strength:
Low Medium
Finish Length:
Long Very long
Oxidation:
None Medium

Bright, fruity, acidic, and complex with vivid raspberry aroma over rustic lambic funk.

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What gives Framboise Lambic its character

These structural drivers help shape its characteristic sensory profile.

  • Spontaneous fermentation strongly increases acidity and contributes to a longer, more persistent finish.
  • Multiple haze sources combine to produce a strong haze contribution.
  • Extended aging contributes to a longer, more persistent finish, additional aroma complexity and some oxidative character, while carbonation may gradually decrease.
  • Berry additions contribute special aroma and can substantially deepen colour.
  • High fruit impact contributes a larger increase in special aroma and strongly increases colour intensity, reflecting a prominent fruit contribution to the beer.
  • A high wheat share strongly increases haze potential.
  • Pilsner malt provides a pale grain base with relatively restrained malt aroma.
  • Spontaneous fermentation contributes additional yeast-derived aroma complexity.
  • A medium priming rate contributes a moderate increase in natural carbonation.
  • A turbid mash retains more long-chain dextrins and starch, reducing apparent attenuation and increasing haze potential.
  • Extended aging can substantially extend the sensory finish as maturation-derived character develops.
  • Moderate grist intensity provides more extract, supporting somewhat higher gravity, body and alcohol strength.
  • Very high process oxidation risk can produce pronounced oxidative character, including stale or papery notes.
  • Medium toast deepens colour and increases toasted/melanoidin malt aroma.

History

Fruit lambics developed by refermenting lambic on whole fruit, with framboise becoming a classic expression.

How Framboise Lambic compares to other beer styles

This comparison shows meaningful differences in sensory ranges and style character based on the GBI data.

Framboise Lambic vs Fruit Lambic

Compared with Fruit Lambic, Framboise Lambic has:

  • a darker color

Other differences:

  • Fruit Lambic can be more highly carbonated.
  • Framboise Lambic uses berry, while Fruit Lambic uses various Fruits.

Framboise Lambic vs Kriek Lambic

Other differences:

  • The color range of Framboise Lambic extends to darker shades.
  • Framboise Lambic can be more sour.
  • Framboise Lambic can be more astringent.
  • Framboise Lambic can have a longer finish.
  • Kriek Lambic uses simple Sugars.
  • Framboise Lambic uses berry, while Kriek Lambic uses stonefruit.

Compare Framboise Lambic with another beer style

Choose any GBI beer style to compare sensory ranges and style character.

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Related styles

Other variants within the same style group as 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
Style details
  • Origin: Belgium — Originating from Belgian brewing traditions.
  • 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: Bottle-conditioned — Naturally carbonated in the bottle.
  • Aging vessel: Oak — Aged on oak wood without barrels.
  • Packaging: Bottle — Packaged in bottle.

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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