Faro

3F Faro is very, very delicious as is 3F Straffe Winter which is quite similar actually to their draft faro.
Cantillon faro is quite good, I like the version that is in Chez Moeder Lambic more than the one at the brewery.
Tilquin is agreeable.
Cantillon uses their worst lambic to make their faro since the sugar masks most taste anyway.

Everything that is bottled pretty much contains a bunch of artificial sweeteners (exception is De Cam & quite possibly Straffe Winter).
Lindemans is like drinking pure sugar which I do find enjoyable but it is more of a soft drink. De Cam doesn’t actually use sweeteners & ferments most of the sugar out of the beer in order to avoid explosions.
Boon is disgusting & most of the others not mentioned above taste to heavily of artificial sweeteners & thus I do not find them all that exiting.

It sounds like you are reading a book that describes the past. The "second run" beer is meerts & is apparently closer to pure mash in taste etc. rather than anything fermented. It is never drunk pure as far as I know & added to lambic in order to basically cheapen the costs. Historically all breweries probably did this, only Boon & Tilquin do this now a days if I am not mistaken.

Faro was basically invented because lambic was the cheapest beer people would drink, those who disliked its sourness would add candy sugar to it - so int he old days, you would get sugar on the side. Don't know anyone who serves lambic like this anymore.

Not sure what I would pair Faro with since its sweetness almost seems to discourage such things, drinking it along with my rabbit stew @ 3F went just fine.

 

The OCB = Oxford Companion to Beer. I was asking the person above if that is what she was reading. I said that was the old beer, second runnings with a lower gravity would be fermented out to a weaker beer. Lambics today are higher strength than 2-3%, no?

I did see a Faro made at the table for my wife at Mort Subite. We can only figure that they had no Faro on tap so made one at the table i.e. added the sugar in front of us, grinding (muddling) it in the glass.

 

I bought a bottle of Lindeman's faro a couple months ago, not even knowing what it was but since it was pretty inexpensive I thought I'd try it. I still have not opened it... maybe tonight's the night.

 

I agree – it was that I felt what was described was a thing more of the past & not much done anymore. Yes the 2-3 % lambic is probably Meerts as I mentioned which is how it is called if I am not mistaken. I think pure lambic is around 4 to 5 % although you can make it in a high variety of alcohol percentages. Boon for instance makes 10 % lambic.
the Mort Subite thing is cool & neat in a way

 

I have only had the Lindemans, and while I thought it was pretty good, I would prefer to just have the base beer without sugar to mask it.

 

Candi sugar eh? That explains the sickening sweetness. Smelled somewhat funky and sour, but cloyingly sweet. To me, it takes away what I like about sours.

 

I tried Cantillon faro at the brewery when I visited last year. It was served from a big jug, and I enquired about it. I was told that it was made on the spot - they just dissolve candi sugar into lambic to make it (so it was uncarbonated).

It confused me at the time because I was under the impression that the sugar was added and left to briefly stimulate the fermentation process again - resulting in a carbonated lambic. This is based on something I read somewhere, though I don't recall where. This thread seems to imply that faro can occur in either of these states, as I presume that the kegged faro described above is carbonated.

If someone knows that this is the case please enlighten me