Faro

Faro is a beer style that belongs to the Belgian family of spontaneously fermented lambic beers. The drink was traditionally made by adding candi sugar, sucrose, or saccharin to lambic and sometimes by blending lambic with bière de mars—weak, low-alcohol lambic.

The origins of faro date back to the 18th century, when the drink was considered a cheap and much lighter alternative to regular beer or lambic. Sometimes, the flavor was improved with the addition of herbs. Nowadays, faro has a slightly different character.

It is sometimes made with different combinations of aged or fresh lambic, and even a non-lambic ale. Modern versions will typically have higher alcohol content, usually around 4 to 5% ABV. Faro pairs well with caramel, chocolate, or fruit desserts.