The Faro-Lambic beer was originally created to offset the acidity of the traditional Lambic beer by adding sugar to it. It was a revelation of a brew, and became prevalent in Brussels until the 19th century. Its popularity petered out, until Lindemans brought it back in 1978. It was often drunk by field workers to regain their strength, and presently, is a popular drink after physical exertion, especially for amateur cyclists. It has an ABV of 4.5%, and has won various global awards.
Its amber color is gorgeous, and its aroma is sweet, sharp, musty, and woodsy. It has a perfectly balanced flavor, with sweet, fruity, oaky notes and a sweet-sour finish.
The Lindemans Faro Lambic Beer is great to pair with a pork stew, or a hearty fish dish. It’s also brilliant with chocolate—Belgian chocolate, to be precise. Grilled fruits and creamy cheeses are also wonderful options. In fact, enjoy it with a goat cheese on toasted bread, and poached pear.
The Lindemans family has been in the business of beer brewing since 1822. Founded on a small farm in Vlezenbeek, Belgium by Frans Lindemans, they pride themselves as being set apart from everyone else, boasting a brewery and beers that are made uniquely the way they want.
They specialize in lambic beer, which begins its life with spontaneous fermentation and no human intervention. It’s known as one of the oldest styles of beer, and is usually sour and flavored with fruits.
The success of Brouwerij Lindemans in 1930 paused their agricultural activity, as focus was given more onto the brewing of Gueuze and Kriek. They eventually kept producing more types of lambic beer with great success, with the most recent one—apple, introduced in 2005.
Store beer bottles upright to prevent yeast rings from appearing. They must be kept in a cool, dark place at approximately 13°C. Don’t allow beer to be caught in bright light for long periods of time to prevent it from attaining a “skunky” taste.