Il Caduceo: Passion and Craftsmanship Tradition in the Heart of Carosino
Located in Carosino, in the province of Taranto, Il Caduceo is a craft brewery born in 2018 from the passion of Pierluigi Patrono, a Doctor of Veterinary Medicine. This project comes to life thanks to a deep love for beer and the Apulian territory, a combination reflected in every stage of production. Initially, Pierluigi experimented with hopped kits for friends, but he soon refined his technique by moving to All Grain, thus developing a personal and unique brewing method in the local scene. The support of friends like Francesco and Angela strengthened the desire to embark on this adventure, turning a hobby into a real productive reality.
The name Il Caduceo recalls the symbol of medicine, bearing witness to the connection with Pierluigi’s veterinary profession. The beers produced are inspired by Apulian rural traditions and the local agricultural heritage, with particular attention given to the typical livestock breeds of the region—an element that gives the brand a strong identity deeply rooted in the territory.
The Craft Beers of Il Caduceo
The production offers three main beers, each with a distinctive character and a strong territorial connotation:
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Cresta Rossa: a Belgian Ale with top fermentation, amber in color with dark reflections, dedicated to the Salento rooster. Characterized by malty hints, notes of caramel, and a perfect balance in hoppiness, it is ideal to pair with appetizers, fresh cheeses, and lamb meat.
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Capa Tosta: a Porter with top fermentation inspired by the Martina Franca donkey. Dark in color with intense aromas of coffee and licorice, and a juniper aftertaste, this beer pairs perfectly with cold cuts, seafood, game, and red meats.
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Corno d’Oro: a Golden Ale–IPA with top fermentation, golden and well-hopped, dedicated to the Garganica goat. Its spicy and earthy notes make it perfect to accompany appetizers, fried foods, spicy dishes, and pizza.
The production process is characterized by careful selection of raw materials and artisanal care at every stage. It starts with choosing the cereal blend, carefully calibrated according to the type of beer to be obtained. After milling, mashing determines the body, alcohol content, and foam quality; next, boiling with hopping defines the intensity of the final bitterness. The wort, cooled and inoculated with yeast, ferments for about 10-15 days before bottling. The maturation, lasting at least 4-6 weeks, completes a production path that emphasizes quality and authenticity.
Il Caduceo therefore represents not only a brewery, but a living piece of Apulian culture, able to tell stories of territories, traditions, and people who strongly believe in the value of craftsmanship and territorial identity.
