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Rosé De Gambrinus has undergone one notable recipe change. Prior to the 2004-2005 brew season, Cantillon used Belgian raspberries. Belgian raspberries did not add enough color so Cantillon would blend in between 5 and 10% Kriek. Because it was difficult to find enough Belgian Raspberries, in 2004-2005 they made the switch to Hungarian raspberries. These raspberries provided more color so Kriek was no longer blended into Rosé De Gambrinus.<ref name=Summit11>[[The Lambic Summit 2010#Part11|The Lambic Summit 2010, Part 11]]</ref>
While Framboise is most commonly served fresh, Jean Van Roy stated in the The Lambic Summit, Part 10 15 <ref name=Summit15>[[The Lambic Summit 2010#Part15|The Lambic Summit 2010, Part 15]]</ref> that "the Raspberry is probably the fruit where the taste and color disappears the most quickly, but you can conserve the raspberry lambic. We have rose de gambrinus for more than 10 years at the brewery. And the beers are great. But you have less fruit taste, less fruit taste, in comparison to a kriek for example, a kriek from the same age. But it’s possible to conserve a raspberry lambic. For the people with a rose de gambrinus in the cellar, don’t be afraid. The beer is going to be great."
== History / Other Notes ==