Bottle from de Molen, dated Febr 2014, large sample. Clear orange to amber color, short frothy head. Aroma of raspberry, sharpish tartness, funk, citric acid. Quite sour taste, quite fruity, citric acid. But sticky on the palate, but sharp raspberry sourness. Lacks a bit complexity and balance.

Bottle, unsure of date, probably 2014 give or take a year, drunk 8/15/15.
Deep, black raspberry-colored body shows good clarity and a small, beige head with low retention.
Rich, fruity, acidic, sweet, black raspberry jam nose also allows some very light black pepper, a good dose of vanilla and some strong lactic acidity on the end reminiscent of cheese rind or grapefruit rind. Not exactly graceful, but the raspberries, though somewhat sweet, are pretty tough not to love. They’re quite authentic and just bursting forth out of the glass. No alcohol or flaws.
SOUR in the mouth. Holy crap, this stuff is pretty powerful. Heavy cider vinegar-like acidity does show the acetic acid (though I don’t think it’s particularly out-of-place) while the raspberry flavor is sweet, chewy and very fruity/tart. Pretty flavorful stuff here, but like noted in the aroma, is pretty forceful/overdone. Certainly can’t deny the delightful, real raspberry flavor, but that of itself does not a complete beer make. Full body for a lambic, on account of the sugars and carbonation with a slick mouthfeel and no alcohol noted in flavor.
Personally I don’t mind the intense beat-you-over-the-head sourness but I could do without the sweetness. It’s very possible that this stuff could age fantastically based on the huge fruit, sweetness and acidity, but I’m not going to up the score based on speculation. Hopefully I can try an aged bottle at some point.

Apparently an unblended raspberry lambic, I hope with the intention of blending them afterwards to make a genuine, blended, bottle-refermented framboise, something Hanssens does not have in their assortment yet. This unblended form forms practically no head, only with some forcing, a very thin and eventually dissolving rim of small, milky bubbles forms around the edge of the glass; the colour of the beer is a truly stunning vermillion red, lightly hazy but of course cloudy with deposit, with a few bubbles of gass here and there but no real carbonation, as is not to be expected from unblended lambic anyway, of course. Utterly fruity, funky aroma of raspberry vinegar, sharp lemon penetrating the nostrils and announcing a lot of acidity to come, stewed red berries but subtly so, wet wood, horse meat, lots of unsweetened yoghurt, a really striking resemblance to salted tomato, redcurrant, wet leather, fermenting hay, pomegranate; it has all the funkiness you’d expect from lambic drenched in raspberry aromas, but not really sweet fruits, rather a sharpish fruit acidity. Taste is puckering sourness all the way through, with a very sharp lemon and wine vinegar acidity attacking the tongue immediately, puckering in the cheeks even; it carries a subtle yet fragrant raspberry fruitiness with it, just a weak hint of fruit sugars, providing a little bit of softness against the burning acidity. The body is lean and smooth, not carbonated, with the expected bready barley and somewhat sourish wheat; drying wood effects play in the finish and further accentuate the dryness coming from the puckering acidity, so that this beer ends bone and bone dry, with a mouth watering effect to it. It leaves a wonderful, rich, juicy, ’horse meaty’, almost somewhat umami-like flavour of red berries, in this case tart red raspberry but also a bit reminiscent of salted tomatoes, behind in the mouth and throat. Fascinating fruit lambic but not easy to drink: as elegant as it may look, like some very red rosé wine, it sure bites and belongs to the most acidic beverages I ever tasted; it takes an advanced lambic drinker to enjoy this, I assume. It has all the qualities you’d want in a framboise lambic so if the idea is indeed to blend one with different ages of this, I’m sure it will be a fine example of the style, and the carbonation coming from the blending will make it more effervescent and easier to drink. I’m looking forward to it - but then I’m only guessing, so for now, we’ll have to do with this unblended form, and this one is not for the faint of heart.

The beer is light brown shaded over with a pinkish hue. It’s fairly hazy, could be bottle handling. No head formed when I poured my glass, just some bubbles, and it looked pretty much flat. The aroma has tons of jammy jam raspberry character. It’s very fruity. Farmer’s market stand in berry season fruity. Some acetic character. A little vinegar creep. Maybe, even a touch of nail polish remover. Little funk. Some oak. Taste is quite sour. Too much acidity for me. It blocks out all of the funk and most of the fruit. It just kills a lot of the delicacy that I like in lambics. That’s fairly harsh, and the beer is still enjoyable. It’s not as sour as many American hype monsters. Anywho, there’s a solid kick of oak. Fairly dry. Lots of pucker. Low carbonation.

12.7 fl oz bottle. Pinky orange colour, white foam head and aroma of sour raspberries, wood, sweaty funk. Taste is sweet & sour tart raspberries, vinegar, citric, grains, woody, hay. Slick mouthfeel, medium bodied, soft carbonation, tangy dry sour finish. Nicely drinkable.

I’ve had this many times from 375ML bottle as it sees USA Distro. Certainly one of the most sour Framboise I’ve ever consumed. Muddy dark pink appearance, cola like sprity head. Aroma is cheesy with balsamic vinegar and berries. Taste is similar but I always remember this one being puckering sour. I always buy it when on shelves but not one to age.

Bottle at home, looks like it’s 2 months old (march 2015). Slight hazy beautiful deep reddish pink, unfortunately with absolutely no head. Very nice strong sour raspberry, red berries and gooseberries. Dry hay and funk, deep woody. Very sour, but not in a vinegar way, more like intense sour fruits. Light bitter berry pit finish. Light to medium bodied with no carbonation. Very impressive, but leaves me wondering if a carbonated version would be better.