The beer was initially created to quench the thirst of harvest workers. Now the beer is included in the large range of traditional beers. The beer is user-friendly and is not strong yet with a bitterness in the back of the mouth . It is not always an established family brewery who brew these beers but sometimes a group of amateur-brewers who have a passion for beer. Breweries usually brew several recipes and label them under 5 of more brands, which are frequently linked with the name of the village, a tourist attraction or some aspect of local folklore.
Caramelised malt is used as a basic ingredient and takes the edge off the bitterness of the hops .
Spontaneous fermentation is the bridge linking beer making with wine making, and is the oldest brewing technique of all, going back over 5000 years. Fermentation takes place over a period of three to six months for a young beer and as much as two or three summers for a mature Lambic. Further fermentation in bottle , means Gueuze becomes as sparking as champagne. By adding candy sugar to Lambic beers brewers produce a sweet and soft beer called Faro.