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The History of Faro
Faro is a Flemish classic, served throughout pubs in Brussels but uncommon outside Belgium. Historically, sugar or sugar syrup was sometimes added to young, unblended lambic by a bartender - it helped balance the lambic's tart acidity - and eventually lambic brewers began to bottle faro. Lindemans Faro was first imported to the US in 2010. (Please note that faro the Belgian beer style has no relation to the grain farro - the simlarity in names is coincidental. Lindemans Faro contains no farro.)
Fruit and caramel aroma, balanced by subtle complexity and refreshing acidity. The flavor starts sweet, with suggestions of brown sugar or orange marmalade, and finishes with crisp tartness.
A wonderful aperitif; also try Faro with Belgian waffles, tempura, grilled goat cheese and pears, or the classic Belgian pairing: Belgian chocolate.
Gold Medal, Great International Beer & Cider Competition, 2011
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