Changes

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 Meerts is also uses Meerts in their used to produce the draught beersat Gueuzerie Tilquin.