Framboise (French pronunciation: [fʁɑ̃bwaz]) is a Belgian lambic beer fermented with raspberry ( framboise is the French word for raspberry).
Belgium – Lambic -Fruit- 2.5% ABV . This lambic is deep red with a medium body.
Magnificent aroma , delicate palate of raspberries with undertones of fruity acidity; elegant, sparkling clean taste.
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.
alcohol by volume
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.
Pour the lambic . Begin by pouring somewhat slowly down the side of the glass while holding the glass at an angle in your hand. When the glass is about one quarter to half full, gradually move the glass upright. The poured lambic may appear quite hazy, as it is traditional for lambics to be unfiltered.
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.
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.
: a brandy or liqueur made from raspberries.
So a sour beer might have fewer calories than another beer style, but only if it has less sugar . And many of today’s sours — which are loaded with everything from fruit purée to unfermentable milk sugars — are filled with sugar .
When added to beer it gives it a probiotic boost and a tart and funky flavor. Adding more probiotic-rich foods and beverages can have huge benefits on gut health. One word of warning: sour beer may contain beneficial bacteria, but it’s still beer , so drink responsibly.
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 .