- Cet évènement est passé
Ca' Del Brado Tap Takeover
15 juin 2022 - 16 juin 2022
Ca’ del Brado's idea is to create, ferment and age beer worts through unconventional/wild yeasts, bacteria and maturation in wooden barrels with different characteristics.
The brewery creates its beers by studying and building the recipes with particular care in the choice of raw materials and fermentation processes (propagation and inoculation of classic and wild yeasts and the encouragement of wild yeast and bacteria).
The long refining and maturation in barrels of different types make their production site a laboratory similar to a wine cellar.
In their name, "Ca’ del Brado" are the characteristics of the project and the manifesto of their production intentions.
The brewery creates its beers by studying and building the recipes with particular care in the choice of raw materials and fermentation processes (propagation and inoculation of classic and wild yeasts and the encouragement of wild yeast and bacteria).
The long refining and maturation in barrels of different types make their production site a laboratory similar to a wine cellar.
In their name, "Ca’ del Brado" are the characteristics of the project and the manifesto of their production intentions.
"CA’" is the part of the name linked to the territory: it is the house where a varied flora of yeasts and bacteria can transform the raw material (the must) into beers with a unique and unmistakable character.
"BRADO" carries two different meanings:
"Bradùs", a greek word for slow, means that their products will carry out maturations and refinements that require time (in some cases even years) and are therefore located in the longest production cycles of the brewery world; "Stato Brado" in italian stands for "wild state", and in this case refers to using wild yeasts and the bacterial/fermentative environment of the wood, two choices that in brewing leave space to the "not completely controllable part" of the brewing process, as in many other fascinating processes that occur in nature.
"Bradùs", a greek word for slow, means that their products will carry out maturations and refinements that require time (in some cases even years) and are therefore located in the longest production cycles of the brewery world; "Stato Brado" in italian stands for "wild state", and in this case refers to using wild yeasts and the bacterial/fermentative environment of the wood, two choices that in brewing leave space to the "not completely controllable part" of the brewing process, as in many other fascinating processes that occur in nature.
Enjoy the taste of time & wild yeast during the tap takeover!
TAPLIST:
On tap:
1. Tevla 4 % Golden Table Beer
2. Piè Veloce Brux Naga Fatalii 7.4% Spicy Brett Ale
3. Nessun Dorma 6.4% Vieille Saison
4. Zena 6.4% BA Wild Gose
5. Scrâna 6.4% BA Sour Ale
6. Anniversario 2019 collab with Nevel 6.4% Spiced Sour Ale
1. Tevla 4 % Golden Table Beer
2. Piè Veloce Brux Naga Fatalii 7.4% Spicy Brett Ale
3. Nessun Dorma 6.4% Vieille Saison
4. Zena 6.4% BA Wild Gose
5. Scrâna 6.4% BA Sour Ale
6. Anniversario 2019 collab with Nevel 6.4% Spiced Sour Ale
37.5cl Bottles:
Cuvée de Zrisa 7.8% Sour Ale with Vignola cherries
Cerbero Purple Label 9.8% BA Old Ale
Cerbero Purple Label 9.8% BA Old Ale