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Brouwerij Lindemans • Flemish Brabant Belgium
A traditional lambic style. Candy sugar is added to the lambic to balance the acidity. It is amber in color, sweet, and has a cider-like character with a touch of woodiness.
Lightly sweet and sour, with notes of candy sugar, sour apple, caramel, with a balanced, moreish finish.
Serve at 6-8°C in a lambic glass to maintain a generous head and let the aromas bloom.
6-8°C
Style-based profile from ABV, style & tasting notes.
Best fresh. Enjoy while lively; little to gain from cellaring.
"Perfect with traditional Brussels bloedpanch (blood sausage) or simply as a refreshing afternoon drink."
Cook this: Ardennes ham, pate gaumais, and saucisson.
Special Occasion
Rare or strong, worth the hunt.
A traditional lambic style. Candy sugar is added to the lambic to balance the acidity. It is amber in color, sweet, and has a cider-like character with a touch of woodiness.
Faro is a historic Brussels style, lambic sweetened with candi sugar, that nearly vanished. Lindemans keeps the tradition alive with a lightly sweet, sour-edged everyday lambic.
On the Faro style, A historical Brussels style. Low-alcohol lambic sweetened with candy sugar. Amber, sweet-and-sour, and refreshing.
Explore the Faro guide Source: RateBeer
A slender, tapered glass that shows off the bright effervescence and tart, funky bouquet of spontaneously-fermented lambics, gueuze and fruit ales.
Serve well-chilled
Cool tempers the sharp acidity
Pour gently
Preserve the champagne-like bead
Keep a lacy collar
A thin head carries the funk
Sip slowly
Let the sourness unfold on the palate
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Pour it into a lambic glass, served around 6-8°C, and let its aromatics open before the first sip. Enjoy it fresh and lively; there is little to gain from waiting.
Brother Anselm, cellarmaster
Did you know?
Many Belgian beers refermenent in the bottle, creating natural carbonation and complex flavors.
Why it tastes differentThe Monk's Dispatch
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