Framboise (French pronunciation: [fʁɑ̃bwaz]) is a Belgian lambic beer fermented with raspberry ( framboise is the French word for raspberry).
Magnificent aroma , delicate palate of raspberries with undertones of fruity acidity; elegant, sparkling clean taste.
Lambic differs from most other beers in that it is fermented through exposure to wild yeasts and bacteria native to the Zenne valley, as opposed to exposure to carefully cultivated strains of brewer’s yeast. This process gives the beer its distinctive flavour: dry, vinous, and cidery, often with a tart aftertaste.
alcohol by volume
Chambord is thick and sweet with a strong raspberry flavor and hints of vanilla and honey. But typically framboise is a catch-all term for any beer, wine, or spirit made from raspberries without adding sugar. So it’s not the same as the sweeter stuff you’d use to, say, make a Champagne cocktail.
The most obvious characteristic of lambic beer is that it is the product of both yeast and bacterial fermentation. As a result, lambic beer is much more of a probiotic than most other beer styles and may contribute to healthy gut flora.
The sour beers are made with spontaneous fermentation and are often made with fruit. Lambic beers are a little bit like blue cheese, or maybe more like fish sauce. It’s because lambics , like many of the best things in life, are an acquired taste. “ Lambic beers are kind of renowned for their funkiness.
Steps Find an authentic lambic beer . Chill the lambic to serving temperature. Set out the correct glassware. Remove the foil if desired. Pop off the cap. Uncork the bottle. Pour the lambic . Smell and taste the lambic .
These beers ferment using naturally occurring yeast and have a dry, cidery flavor. They often use fruit to complement this. A common example is Framboise beer, which is Lambic made with raspberries ( framboise is French for raspberry).
Why are sour beers so expensive ? Instead of traditional ale and lager yeast strains, souring “agents,” bacteria like Lactobacillus and Pediococcus as well as the funky, non-spore forming yeast Brettanomyces, handle fermentation. The drawback of this method is that it produces a less complex beer .
There’s only one kind of beer that contains those probiotics people are raving about: Sour Beer . Lactobacillus is the same strain of bacteria that gives yogurt its probiotic qualities. When added to beer it gives it a probiotic boost and a tart and funky flavor.
Sour beer is beer which has an intentionally acidic, tart, or sour taste. Traditional sour beer styles include Belgian lambics , gueuze and Flanders red ale , and German gose .