Lindemans Faro presents a captivating sensory marriage between the wild, untamed nature of spontaneous fermentation and the mellowing influence of dark candi sugar. This revitalized classic blends young and old Lambic, yielding a profile where rustic Brettanomyces funk—reminiscent of hay and earthy cellar notes—is gracefully smoothed by the addition of brown sugar. The aroma leads with a sharp lactic tang and a deep caramel sweetness, while the palate offers a rhythmic interplay between sugary richness and a bright, acidic backbone. It remains a refreshing, approachable masterpiece, expertly balancing the style’s signature tartness with a comforting, syrupy depth.
Appearance.Dark orange to deep copper-brown (SRM 12-15). It features a thin, off-white head with low retention and minimal lacing, despite a highly effervescent body showing numerous rising bubbles. Clarity is generally clear to slightly hazy.
Aroma.High intensity. A prominent sweet character of brown sugar and caramel dominates, supported by a sharp lactic acidity. Complex yeast-derived esters suggest green apple and dried fruits, accompanied by classic Brettanomyces funk including notes of hay, leather, and horse blanket. No hop aroma is present.
Taste.The initial impression is a distinct, syrupy sweetness from the added sugar. This is immediately followed by a moderate to high lactic sourness and a light vinegar-like tang. Malt flavor is low, primarily contributing caramel and toasted notes. No hop flavor or bitterness (0 IBU context) is perceived. The finish is a unique balance of lingering sweetness and crisp acidity, with a clean but funky aftertaste.
Mouthfeel.Medium-light body with a smooth, slightly syrupy texture that is cut by high carbonation. It presents a noticeable tart, puckering sensation on the palate without being astringent. Alcohol warmth is a very subtle hint, well-integrated into the light-bodied profile.