Faro

Traditionally brewed in Belgium, Faro is a blended Lambic with the addition of candi sugar, resulting in a lighter, quite sweet, and more palatable beer. Widely available throughout the Senne Valley up until the early 20th century, Faro was often made from second and third runnings—which led to a beer with a lower alcohol content. It was commonly spiced with pepper, orange peel, and coriander, with spontaneous fermentation by the microbes found in the air. The end result was a light-bodied and gently flavored acidic beer that sometimes had hints of spice. Faro was usually sweetened before packaging or on-premise. Sometimes faro was a blend of aged lambic beer with freshly made low-alcohol Lambic or even a low-alcohol non-Lambic ale. Modern faro is usually stronger in alcohol compared with historical examples.

ABV: 2.0-5.0% | IBU: 0-10 | Glassware: Tulip

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