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Changes
→Lambic Styles
* '''Faro'''
Historically, faro is a lower-alcohol, sweetened beer made with a blend of lambic and another freshly brewed beer (sometimes called a mars beer) in varying amounts.<ref name="Guinard" /> Faros are also known to have candy sugar, brown sugar, or cane molasses added to enhance the flavor. According to Guinard, faro "was a blend of equal amounts of lambic and mars... and was a sweet, light table beer that had to be brewed and sold before the heat of summer to avoid fermentation accidents and spoilage." Non-lambic beers that were blended in to create the faro were only brewed until the month of March, from which these beers derived their name. The custom of blending in mars beers into contemporary faro has subsided and they are now a blended version of young lambic sweetened with dark candy sugar and caramel coming in around 4.5% ABV.<ref name="Guinard" /> Recent commercial examples include [[Brouwerij_3_Fonteinen|3 Fonteinen]]'s [[3_Fonteinen_Straffe_Winter|Straffe Winter]] and [[De_Cam_Geuzestekerij|De Cam]]'s [[De_Cam_Geuzestekerij_Oude_Faro_De_Cam|Oude Faro De Cam]].
*'''Duivels Bier'''
[[Duivels Bier]] (also written Duivelsbier) is a historic beer from Halle (Hal in French) in the lambic family. Depending on the time period and producer, the production methods and characteristics of historic Duivels Bier would have varied. Around 1900 Duivels Bier was a spontaneously fermented beer with close similarities to lambic in both the characteristics of the final beer and in production methods. More recently Duivels Bier was a blend of lambic and top fermentation beer. Modern Duivels Bier is a top fermentation beer without lambic.
*'''Beer and Lambic Blends'''