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→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">Jean-Xavier Guinard, Classic Beer Styles: Lambic, 1990</ref> 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">Jean-Xavier Guinard, Classic Beer Styles: Lambic, 1990</ref> 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]].
*'''Beer and Lambic Blends'''
''Main article: [[Beer and Lambic Blends]]''<br>
Since lambic is often known for being blended, some commercial breweries have also blended young and old lambic with a variety of other beer styles. Often times, it is the lambic brewers or blenders who lend their lambics to other commercial breweries for blending, but some breweries, like [[Gueuzerie_Tilquin|Gueuzerie Tilquin]] have brought in outside beers to blend in-house with their own lambic. The characteristics present in lambic have been used to enhance beer styles from saisons to stouts, and these blends have been produced in a number of different countries.
==Storage / Cellaring==