The Lost Abbey’s Carnevale Ale Returns This February

craft beer lost abbey carnivale saison release

‘Tis the Saison.

Brewed in celebration of Lent and the Easter season each year, Carnevale, The Lost Abbey’s Brett Saison, will be releasing its 2017 iteration this month.

Winner of the Gold Medal at the 2008 Great American Beer Festival (Belgian and French Style Ale) as well as a Gold Medal and Best in Show award at the San Diego International Beer Competition (French and Belgian Style Ale), Carnevale continues to be one of The Lost Abbey’s most sought after beers.

“Carnevale has always been one of those ‘fun’ beers to drink,” said Steve Burchill, Lead Brewer at The Lost Abbey. “Such a simple and refreshing beer, yet it has layers of complexity from the Brett throughout.”

A light-bodied Saison with additions of Amarillo and Simcoe hops, Carnevale is bottle conditioned with Brettanomyces. Beginning with a moderately spicy nose with hints of tropical fruits, toasted biscuits and a slight sweetness with a moderate hop presence, the Brett brings a level of funk and dryness on the back end. A beer meant to be cellared, Carnevale’s complexity grows with time as the citrus notes tend to wane and the wild yeast takes over.

To celebrate the release, The Lost Abbey will once again hold it’s Carnevale de Masquerade Party, Saturday, February 25th at the brewery in San Marcos. Complete with Creole cuisine, beads and masks, Carnevale de Masquerade is a free event happening from 6pm to 10pm.

Carnevale Ale will hit the full Lost Abbey Distribution Network beginning the week of February 6th.

About The Lost Abbey

Founded in 2006, The Lost Abbey produces an extensive line-up of continental and American- inspired ales and lagers. Under the direction of visionary brewmaster and co-founder Tomme Arthur, the brewery has garnered dozens of awards including the 2007 Great American Beer Festival Small Brewery of the Year, The 2008 world Beer Cup Champion Small Brewery and the 2013 Champion Brewery at the San Diego International Beer Festival. The company’s beers, many of which are aged in oak barrels for 12 months or longer, are universally recognized for their complexity, unique flavors and bold boundary-pushing styles.

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