Faro beer is a mix of lambic and caramel syrup. Lambic is a non-fizzy drink, but adding sugar can add bubbles if it ferments.
Historically lambic was served on a barrel in the cafes of the capital. The drink was often very acidic and was served in a long glass with a bowl of cane sugar and a swizzle stick called ‘stoemper’. It made it possible to crumble the sugar at the bottom of the glass and soften the beverage.
This is how Faro was born. Today it is rather difficult to find Faros without the addition of carbon dioxide or chemical additives. Only the Lindemans Faro remains famous, even if other breweries also produce it.