Lindemans Framboise

Framboise is the French word for raspberry, and a bottle sold under that name belongs to the fruit-beer branch of sour ales, where raspberries are added to a tart base beer. Expect a vivid pink-to-ruby pour, a quick fizzy head that fades fast, and a nose that leads with fresh and jammy raspberry. The details supplied for this 750ml bottle don't list an ABV or IBU. Beers in this style usually sit at the low end of the strength range, often around 2.5 to 5 percent, with almost no perceptible hop bitterness. The tartness comes from the fermentation and the fruit, not from hops. On the palate, styles like this typically balance bright acidity against raspberry sweetness. Some versions finish dry and puckering, while others lean toward a sweet, almost dessert-like softness. The malt is usually pale and in the background, there to carry the fruit rather than compete with it. Because this bottle comes from Massachusetts, American-brewed fruit sours often skew a bit sweeter and juicier than traditional Belgian lambics, though the individual character of this one is best judged from the first glass. Serve it cold but not ice-cold, roughly 4 to 7°C (40 to 45°F). Over-chilling mutes the raspberry aroma and sharpens the acidity. A flute or tulip glass shows off the color and concentrates the fruit on the nose, and a stemmed white-wine glass also works. The 750ml format suits sharing, and a bottle usually pours four small glasses. For food, the tartness cuts through rich, creamy, or fatty dishes. Try it with triple-cream brie, goat cheese, duck breast, or charcuterie. It also works well against chocolate desserts, cheesecake, and fresh berries. Spicy Thai or Szechuan dishes make a good match too, since the fruit and fizz soothe the heat.