Faro

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. Sometimes herbs were added as well. The use of the lighter beer (or even water) and of substandard lambic in the blend made this a cheap, light, sweet beer for everyday use.

The sugar was originally added shortly before serving, and therefore did not add carbonation or alcohol to the beverage (because 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 necessarily a light beer. Modern faro is bottled, sweetened and pasteurized to prevent refermentation in the bottle. Examples are produced by Cantillon, Boon, Lindemans or Mort Subite.