A blend of twelve to twenty-four month old barrel aged red ales showcasing different acid and Brettanomyces characters; lactic acid, acetic acid, B. Lambicus and B. Bruxellensis. Firm lactic and acetic acidity and a dry finish makes L.A.B. a wonderful pairing with Stilton, Gorgonzola and Goats cheeses, grilled meats and tomatoes with basil and balsamic.
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