The grist bill for this Framboise is based off of my Flanders style Red I recently brewed in November 2010 which I tasted last week and am happy with the direction. A grist bill of Munich malt, Aromatic malt, Honey malt, Flaked Oats, and Chocolate malt. A cup of Raspberry concentrate was added at end of boil to lay a foundation of tart berry flavor. When raspberries are in season this summer at my local farmers market I will rack into secondary and add a few pounds of fresh raspberries for the punch you in the face kind of tartness. Fermented with Wyeast 3763 Roeselare Blend. I'm having a lot of fun brewing with wild yeast strains and bacteria. If you have the space you should have a go at it.
This style of beer is part of the Lambic "family" of beers that have fruit added. These are Framboise (Raspberries), Kriek (cherries), Cassis (currants), and Peche (peaches). These four fruits are the most traditional in the Belgian brewing tradition of adding fruit to oak barrel aging Lambic beer. Recently, American brewers having been adding all types of fruits to the fast growing segment in the brewing industry, American Wild ales, this link also provides a list of the top American Wild ales as rated on Beer Advocate.