River City Framboise Razzberry Lambic

On tap at the 2006 Best of the Midwest Brewers’ Festival. Over 400 lbs. of fresh raspberries were used in the fermentation of this beer, according to the brewer, Dan. he does a secondary fermentation in red wine barrels for over one year. This smells and tastes much more like a Flemmish Sour than a lambic. I thought that it was pretty awesome. Dark orange-copper in color with absolutely no head at all. Tangy vinegary citrus aroma is powerful, but clean. Strong raspberry flavor, but tart, extremely tart. Very medicinal in flavor and aroma due to the strain of yeast. Some nuttiness, but no sweetness at all. Outstanding!

Pinkish cloudy, served fairly cool in a fluted pilsner at the brewpub. Medium, fizzy head tinted slightly pink. Aroma is sourdoughish, hints of raspberry. Flavor initially very sour and acidic, almost a vinegarish quality to it. Raspberry understated, serves to cut the sourness just a little. No barnyard funk. Cleanish finish, and a surprising level of bittering hops in the finish. Actually the hops are a bit much, out of place.