Faro is obtained by adding a mixture of sugar (usually candied) and water to the lambic. Traditionally it was directly "created" in the mixing rooms. Once, the starting Lambic was the marzolina beer, a Lambic with a Plato degree not higher than 6°, cut with the oldest component of Lambic aged for at least 3 years in barrels. Today many producers offer it directly to their customers, while it is increasingly rare to find it done at the moment in the bars. This beer has contrasting scents: sweet and sour at the same time. We find a sugary component, also perceptible on the nose, followed by an acidic contrast, due to the lambic, that gives the beer a unique flavor.