I can't say definitively that they serve their intended purpose, but they're intended to replicate the added complexity you get from fermenting with bugs.
I assume that's why they are added as well but it doesn't really make sense to add crystal malt to a beer that is trying to replicate a beer style that is very dry. I guess I can understand the smoked malt or some dark malts that add tannins that create sort of a dry feel. I guess if you're trying to recreate Lindeman's fruit stuff it has a thicker feel from all the backsweetening...
Well, here is my first all grain Framboise Lambic. I used 9lbs of fresh raspberry too. This Lambic reminds me of Lindeman's Framboise Lambic. Thanks Biocemetic for the link with the recipe and thanks to all for your suggestions.
.i wish i could share the final results with you guys for being so helpful. CHEERS
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