Belgian Faro

A traditional Belgian style of Lambic blend, characterized by the addition of candi sugar to create a light, easy-drinking sweetness and balanced acidity. Faro was popular throughout the Senne Valley until the early 20th century, and was often brewed from secondary or tertiary brews, resulting in a low alcohol content. The beer has a light body, mildly sour taste, and sometimes has notes of spices such as pepper, orange peel or coriander, thanks to the natural fermentation process from microorganisms in the air. Faro is often sweetened before bottling or serving to make it more palatable. Some classic versions are a blend of aged Lambic with low-alcohol fresh Lambic, or even a pale beer that is not Lambic. Modern Faro is often higher in alcohol than its historical origins, but remains characteristically light, sweet and approachable.
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