Ca' del Brado
Founded in 2013 in Pianoro on the hills outside Bologna — the name means 'house of slow' (Ca'=house, Brado=slow/wild), capturing the brewery's patient, time-driven philosophy. Ca' del Brado is Italy's most revered producer of wild and spontaneous ales, sourcing local Bologna wheat and barley from nearby farms and fermenting with wild Brettanomyces in oak barrels. Known for international collaborations with La Malpolon (France) and Australian breweries, alongside a core range of barrel-aged sours, wild goses and lambic-style farmhouse ales.
Beers by Ca' del Brado
7 beers
← scroll to see all 7 beers →
The recurring character behind the beers
Ca' del Brado brew within a single family — the differences sit in how, not what.
Across these 7 beers, 4 notes keep showing up:
Four notes carry across the range. That's a tight house style — most breweries in the catalogue share just one. 2 of them come through every single beer.
Compared with 196 other breweries brewing Sour Ale and Gose:
How we measure this
Two thresholds are at work here:
- The signature list shows notes that recur in at least 6% of this brewery's beers. A low bar — enough to flag a pattern, not high enough to call it an exclusive trait.
- The peer comparison below shows only notes where this brewery's coverage differs from similar breweries by at least 20 percentage points. A higher bar — enough to call a real difference, not a nudge.
A note can appear on the signature list without appearing in the peer comparison: it recurs here, but similar breweries do the same thing.
Ca' del Brado Zena
Their beers place in the Top 63% of the catalogue on average, across 7 ranked beers. One clear standout well ahead of the rest.
Similar Breweries
hopIQ exclusiveBased on style overlap and flavor profile
About Ca' del Brado
Founded in 2013 in Pianoro on the hills outside Bologna — the name means 'house of slow' (Ca'=house, Brado=slow/wild), capturing the brewery's patient, time-driven philosophy. Ca' del Brado is Italy's most revered producer of wild and spontaneous ales, sourcing local Bologna wheat and barley from nearby farms and fermenting with wild Brettanomyces in oak barrels. Known for international collaborations with La Malpolon (France) and Australian breweries, alongside a core range of barrel-aged sours, wild goses and lambic-style farmhouse ales.
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