Size: 250 ml
ABV: 4.8 %
This is the first Faro of the Odyssey, and the Lindemans is probably the most well-known Faro with its black Art-Nouveau label. This particular one was first brewed by Lindemans in 1978, however it is quite different from the original Faro recipe, which was a much lower-alcohol beer, blended from lambic and a lighter fresh beer known as a meertsbier. Brown sugar, or sometimes caramel or molasses were then added to sweeten it. Because the lambic was weakened with the lesser beer or in some cases water, it was often the cheapest beer on the market in olden days, and seen as the drink of the working man. In those days the sugar was normally added at the end, shortly before serving and therefore had little effect on the strength or carbonation of the final product.
Nowadays brewers tend not to use meertsbier, but still blend old lambics with younger lambics and then use brown sugar or brown sugar substitutes to add to the bottle, which is then pasteurised to prevent the re-fermentation while it sits. A modern day Faro never really hits the high strengths of other beers, but at 4.8% is still a dangerous one to drink chilled in the warm sunshine as its sweetness ensure it glides down far too easily. I hadn’t been feeling particularly well on this afternoon, and so this was a perfect beer to try and pick me up.
I didn’t expect the reddish colour of this beer, but of course this is a result of the brown candied sugar added to the bottle. It smelt quite sour, although not quite of the potency of a Rodenbach Grand Cru (#17), and the initial head and fizz subsumed quickly. Ice cold from the fridge this was very enjoyable though, and was a great mix of sweet and sour. It held up well to the last drop, but the odd hints of strawberry and Vimto put me off somewhat in giving it a more generous score. As I have a sweet tooth this I found more amenable than the only gueuze (#12) I had tried so far.