Mixed fermentation session sour beer slowly matured in Ca' del Brado's cellar.

It carries out a primary fermentation with their native BUNNY yeast (Bologna Unknown Native Naughty Yeast) and then continues with a period of fermentation/contamination in an open tank in the cellar, where it then rests for refinement and maturation.

Among the selected cereals, in addition to pale and pils malts, the brewers used unmalted wheat from the "Grani Alti" area (ancient grains of the Tuscan-Emilian Apennines), in particular of the Ardito variety.

This is a new Ca' del Brado project, with can packaging, of wild beers with mixed fermentation in open tanks, matured slowly and naturally in the cellar, with the complicity of the fermentative flora present in the environment.

The Wildest Can aims to bring traditional philosophy into the glass of Ca' del Brado - local ingredients, natural acidification with different aromatic/taste facets and specific tone of the cellar - but with a modern and innovative approach: beers from "gentle" acidity, packaged in cans, extremely drinkable and low in alcohol ("session beers"), also characterized by botanicals or spiciness that wink at the world of mixology!