One fabulous Lambic beer Faro with a fantastic sour-sweet finish in the mouth.
In 1978, the company brought Faro to centre stage. A true local product!
In the fields, workers drank a lambic beer faro to regain their strength. Today, our faro is the perfect beer for recovering after physical exertion. It is the favourite beverage of amateur cyclists!A lambic that has matured on oak for one year to which sugar syrup is added.
ALCOHOL (ALCOHOL CONTENT): 4.5 %
CALORIES: 58 kcal (100 ml)
The bottles should be stored lying on their sides.
A perfectly balanced sweet syrup taste with a particularly ample sour-sweet finish.
- Pork stew
SERVING TEMPERATURE: 2-3 °C
Lambic is one of the world’s oldest beers. According to some, it is also the best, even if its characteristic acidity does not please all palates.
To offset this acidity, some decided to add sugar to it. Thus faro was born.
Adding sugar syrup to lambic was a revelation at the time of Bruegel. (Some even argue that without faro, Bruegel would have been deprived of inspiration and would have remained an ordinary amateur painter whose canvases couldn’t even have been sold at a flea market.)
Until the 19th century, faro was very prevalent in the Brussels region. Folklore there was frequently associated with it, and the divine liquid flowed like water. Then faro fell into oblivion. It was not until 1978 that the company brought it back to centre stage. Or centre Senne, as you prefer. Particularly appreciated after physical exertion, lambic beer faro is not only easy to drink, it is a joy to do so.
Available: in bottle 0.75L, 0.375L, 0.25L and Key Keg 20L
The Lambic Beer Faro History
Historically, a low-alcohol, sweetened beer made from a blend of lambic and a much lighter, freshly brewed beer to which brown sugar (or sometimes caramel or molasses) was added.
The fresh beer was referred to as meertsbier, and was not necessarily a lambic. Sometimes herbs were added as well. The use of meertsbier (or water) and of substandard lambic in the blend made this a cheap, light, sweet drink for everyday consumption.
The 19th century French poet Charles Baudelaire commented on faro’s disagreeable aftertaste, “It’s beer that you drink twice”, believing that the Faro in Brussels was brewed from the waters of a river (the Senne or Zenne) that was also used as a sewer.
The sugar was originally added shortly before serving, and therefore did not add carbonation or alcohol to the beverage, as the sugar did not have the time to ferment.
Modern faro beer is still characterized by the use of brown sugar and lambic, but is not always a light beer.
The use of meertsbier has disappeared, and modern faro is not viewed as cheap or light. Today, faro is bottled, sweetened, and pasteurized to prevent refermentation in the bottle.
For more information’s about this beer or other beers that we sell, please contact us.
You can always visit our catalogue online at our website.
Delight yourself with a chilly lambic beer Faro