is a type of sweetened lambic beer traditionally brewed in Belgium. It was widely available throughout the Senne Valley up until the early 20th century. Faro was often made from the weaker runnings from the lauter tun—the second and third runnings—which led to a beer with a lower alcohol content. In the kettle, brewers sometimes added herbs or spices such as orange peel or a little coriander. The fermentation was a natural, spontaneous fermentation by the microbes found in the air around the Senne Valley. The end result was a light-bodied and gently flavored acidic beer that sometimes had hints of spice. Faro was usually sweetened before packaging or on-premise. The brewer would use whatever sweetener was most readily available, including Belgian candi sugar, sucrose, and even saccharin. Sometimes faro was a blend of aged lambic beer with freshly made low-alcohol lambic or even a low-alcohol non-lambic ale. Modern faro is usually stronger in alcohol, 4%–5% alcohol by volume (ABV), compared with historical examples, which would have been around 2%–3% ABV. Kegged versions, which are rare, are flash pasteurized to avoid refermentation of the added sugar. The current production volume of faro is very small, even when compared with other specialty beers in Belgium. Modern examples of faro are made by Belgian lambic breweries such as Brouwerij Lindemans, Brouwerij DeTroch, and Brasserie Cantillon. They are very sweet, showing limited lambic character, and appeal, it seems, to a very small audience.

See also belgium, lambic.