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Ale Industries Pink Drank

Ale Industries
Oakland, California
Beer style: Sour / Wild Beer - Flavored
Ref: ratebeer.com May2024

Common descriptors are
A sour blonde ale aged “hella days” in oak barrels at our brewery in Concord. We used Brettanomyces Lambicus for the primary ferment with Lactobacillus, and finished it with Cascadian raspberries.



ratebeer

Ale Industries Pink Drank

Ale Industries
Oakland, California
Beer style: Sour / Wild Beer - Flavored
Ref: ratebeer.com May2024

Common descriptors are
A sour blonde ale aged “hella days” in oak barrels at our brewery in Concord. We used Brettanomyces Lambicus for the primary ferment with Lactobacillus, and finished it with Cascadian raspberries.



ratebeer

Ale Industries Pink Drank

Ale Industries
Oakland, California
Beer style: Sour / Wild Beer - Flavored
Ref: ratebeer.com May2024

Common descriptors are
A sour blonde ale aged “hella days” in oak barrels at our brewery in Concord. We used Brettanomyces Lambicus for the primary ferment with Lactobacillus, and finished it with Cascadian raspberries.




ratebeer

Ale Industries Pink Drank

Ale Industries
Oakland, California
Beer style: Sour / Wild Beer - Flavored
Ref: ratebeer.com May2024

Common descriptors are
A sour blonde ale aged “hella days” in oak barrels at our brewery in Concord. We used Brettanomyces Lambicus for the primary ferment with Lactobacillus, and finished it with Cascadian raspberries.



ratebeer

Ale Industries Pink Drank

Ale Industries
Oakland, California
Beer style: Sour / Wild Beer - Flavored
Ref: ratebeer.com May2024

Common descriptors are
A sour blonde ale aged “hella days” in oak barrels at our brewery in Concord. We used Brettanomyces Lambicus for the primary ferment with Lactobacillus, and finished it with Cascadian raspberries.



ratebeer

Ale Industries Pink Drank

Ale Industries
Oakland, California
Beer style: Sour / Wild Beer - Flavored
Ref: ratebeer.com May2024

Common descriptors are
A sour blonde ale aged “hella days” in oak barrels at our brewery in Concord. We used Brettanomyces Lambicus for the primary ferment with Lactobacillus, and finished it with Cascadian raspberries.