Changes

In the mid 1800s, Meerts was an integral part of Faro production. in the mid 1800s, with Faro was described as a 50/50 blend of lambic Lambic and Meerts. This blending was usually done after fermentation, but there is also mention of some brewers blending before fermentation<ref name="Lacambre 1851"/>. Although modern Faro is almost always only produced from lambic, the [[Tilquin Faro|Faro]] produced by [[Gueuzerie Tilquin]] is a 50/50 blend of lambic and Meerts. Meerts is also used to produce the draught beers at Gueuzerie Tilquin.