When a brewery renowned for complex Farmhouse brews says that a particular fruited Ale “makes us feel real giddy,” it’s worth paying attention!

To make Framboise, the GABF-winning Fonta Flora team long boiled locally-grown Pilsner malt and raw wheat with aged, whole-leaf bittering hops. Then they moved the wort to their coolship to collect airborne native yeasts and microflora overnight. Next, they transferred the beer to neutral oak barrels along with more whole-leaf hops to mature for one to two years before blending. Finally, FF refermented the mildly funky sipper with ripe raspberries from Ridge River Organics until it was fully dry.