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Meerts, or Bière de Marsin French, is a low strength beer produced following lambic production methods. Historically this beer would have been brewed at the same time as lambic, with the wort coming from the later runnings of a lambic mash. Meerts is spontaneously fermented and was traditionally blended with lambic to make Faro. While Meerts has almost disappeared, it is still produced by [[Brouwerij Boon]] ([[Boon_Meerts]]) and incorporated into [[Gueuze_Tilquin_(Draught_Version)]], [[Tilquin_Faro]], [[Quetsche_Tilquin_(Draught_Version)]] and [[Mûre_Tilquin_(Draught_Version)]] at [[Gueuzerie Tilquin]]. ==Brewing Meerts=====Historic Production===Meerts was traditionally a product from the later runnings of the mash. As the extractable sugar levels decrease with continued rinsing of the grains during the sparging process, subsequent mash runnings have progressing lower original gravities (lower levels of sugars for fermentation). The sugar-rich early runnings of the mash would be used for producing lambic. These two different worts would then be boiled separately. References to a beer called "Naar goed", made from the later runnings of a lambic mash, can be found at least as far back as the 1820s<ref name = 'Bataafsch Genootsap'>[Nieuwe Verhandelingen van het Bataafsch Genootschap der Proefondervindelijke Wijsbegeerte te Rotterdam. Zevende Deel. 1829 </ref>. By the mid 1800s, this final runnings beer is referred to as "Bière de Mars" in French-language brewing texts. Bière de Mars had an original gravity around 5 P<ref name = 'Lacambre 1851'>Lacambre. Traite Complet de le Fabrication des Bières et de la Distillation des Grains, Pommes de Terre, Vins, Betteraves, Mélasses, etc. Tome Premier. 1851 </ref>, or about 1.020, and a final alcohol percentage around 2-2.5% ABV.  ===Modern Production===Today, Meerts is only produced by one lambic brewer: [[Brouwerij Boon]]. Low gravity beers from the later runnings of a lambic mash are no longer produced by lambic brewers. and the [[Boon Meerts]] is brewed as a stand alone beer rather than as a portion of the wort from a lambic brewday. ==Consuming Meerts==In the mid 1800s, Meerts was an integral part of Faro production. Faro was described as a 50/50 blend of lambic and Meerts. This blending was usually done after fermentation, but there is also mention of some brewers blending before fermentation. 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. Gueuzerie Tilquin also uses Meerts in their draught beers. ==References==<references /> [[An_Overview_of_Lambic#Lambic_Styles| ← An Overview of Lambic]]