HOW WE DO IT
Each of LAB's beers are crafted onsite in 15 barrel brewhouse.
Ingredients for each beer are regionally sourced based upon style. For example, if we are brewing a German style beer, our grain and hops come from Germany.
As the craft beer industry grows the industry for pre-beer production, such as maltsters and hop farmers, are growing as well.
This means more ingredients are being produced locally. We try to source as often as possible for our American style brews. On the flip-side, we try to give back to local businesses as well.
After we are finished mashing our malt, our local LAB farmer uses the spent grain to feed our cattle, which in turn becomes our Ribeye, NY Strip, Filet, French Dip, etc. that we serve in the restaurant.
WHY WE DO IT
Brewing is a labor of love. The subtleties of each recipe we formulate are a reflection of our obsession.
Long-term projects captivate us.
As we plant the seed for each brew, we watch it grow into itself to take on its own persona and eventually transcend speech to mingle with your taste buds, putting a stamp on time and place that will forever stick with you.
1ST GEAR (CREAM ALE)
An American brew. Two-row and pilsner base malts give this brew its delicate drinkability. A bit of corn adds to the sweet profile and runs in balance with the traditional German hops. Pairs well with burgers, ball games, and lawnmowers.4.5% ABV 25 IBU
MAIN SQUEEZE (LEMON PEEL SAISON)
A saison brewed in the traditional farmhouse fashion, Main Squeeze combines the fruity character of our saison yeast fermented at warm temperatures with organic lemon peel and flaked and malted wheat to form a delicate, zesty, all day beer.4.6% ABV 19 IBU
WAVES OF GRAIN (AMBER)
The style of beer tends to focus on malts, but hop character can range from low to high. We achieved a balanced flavor between a slightly toasted malt body and hop aromas. Very smooth, with a gentle bitter finish.5.5% ABV 38 IBU
THE GOAT (SMOKED SAISON)
Oak smoked wheat and Belgian pilsner malts combine with flaked wheat to create a soft, pillowy, full mouthfeel. Our saison yeast went to work at high fermentation temperatures and finished dry as a bone. Notes of smoked fruit and bread, with a dry nearly tart finish, make this a perfect pair for our BBQ menu items. Allow your beer to warm a bit to really pull out the essence of the smoked malt.5.4% ABV 23 IBU
LAB AMERICAN PALE
This brew blends hop bitterness with malty sweetness that meet right in the middle. Moderate hop character and a variety of American malts keep this beer subtly complex and refreshing.5.3% ABV 46 IBU
Fire's lit . . . this beer has balance. Eights pounds of whole leaf American hops at flame out give this brew it;s pleasant aroma. Notes of citrus in the noce give way to a clean bitter finish.6.0% ABV 65 IBU
ELEANOR'S RYE (RED ALE)
Caramelized Rye malt and dark brown sugar initiate a robust and resinous flavor that ends with a dry, almost peppery finish. To rein in the strong malt presence, we dry hop this beer with Calypso and Jade hop varieties which create notes of apple and pear.7.7% ABV 71 IBU
CELL OUT (CHERRY PORTER ON NITRO)
Yeast cells are the DNA of beer. They are the backbone on which we build our product. Roasted malts and our clean house yeast give Cell Out notes of dark chocolate and coffee. A mess of blood red cherries give this brew its deep red glow creating a slight bit of fruit essence in the nose and imparting a tart fruit acidity in the finish. The fruit flavor dwindles over time so we choose to serve this beer young; and in the way many brands sell out to the gimmicks because there is no substance to their actual product, we kept the fruit subtle to compliment the integrity of the real show. We know who we are...do you?5.4% ABV 30 IBU
LAB SPRING ALE
It's Spring time! This light crisp pale ale, brewed with exclusively late addition hops, is packed with tons of citrus and tropical fruit hop aroma. The technique referred to as "hop bursting" is continually hopping the kettle every couple minutes. We used this 'hop burst" method to compliment the light malt body with a burst of hop aroma from Amarillo, Centennial, Columbus and Nugget hop varieties.5.2% ABV 46 IBU
An American-style stout. Creamy chocolate and roasted malt flavors. Full body and Malt liquor alcohol strength thats smooth and delicious.
Clean and malty with a beautiful copper color. Made with German pilsner malt and four varieties of German whole hops. Celebrate the season change with this Märzenbier. Prost!
An American style brown porter. Creamy caramel flavors with a subtle hoppiness in the bitterness and aroma. Medium in body and alcohol that is smooth and delicious. Nitrogenated for your enjoyment.
Low country pilsen malt, Rye, and flaked oats coat your palate. Local honey lightens the mouthfeel and gives Bar Nun a dry finish. We aged this beer on organic Peaches to compliment the fruity character of our Saison yeast. Provocative and unexpected...like a Nun at a bar.
6.3% ABV 21 IBU
LAB HONEY WHEAT
This is the first of our Belgian series. Sixty pounds of local raw honey, copious amounts of wheat & Calypso hops combine to create this crisp & quaffable beer that still maintains a robust body.5.9% ABV 43 IBU
An American-style brown porter. Creamy caramel flavors with a subtle hoppiness in the bitterness and aroma. Medium in body and alcohol, smooth and delicious.
LAB: INDIA PALE ALE
American-style hoppy ale. Malty with emphasis on hop bitterness, flavor and aroma. Dry hopped twice in our fermenter and serving tank for a long dry finish. Medium body and alcohol.
HOP BURST (SPRING ALE)
It's Spring time! This light crisp pale ale, brewed with exclusively late addition hops, is packed with tons of citrus and tropical fruit hop aroma. The technique referred to as 'hop bursting' is continually hopping the kettle every couple minutes. We used this 'hop burst' method to compliment the light malt body with a burst of hop aroma from Amarillo, Centennial, Columbus, and Nugget hop varieties.5.2% ABV 46 IBU
LAB IMPERIAL RYE
HEFTY, EARTHY, INTENSE
Glorious grain. Barley, rye, and wheat combine and help define this robust brew. Caramelized rye malt and a healthy dose of dark brown sugar initiate a sweet resinous start while the rye imbues a dry, spicy finish. This hop bomber has been dry hopped with over 1 lb. of hops per barrel.
ROASTY, BALANCED, GERMAN
Chocolate banana but bread in a pint. A dark German beer brewed with 50% rye malt balanced with noble hop varieties.
LAB PUMPKIN PORTER
FULL, ROASTY, BOLD
We're realists. . . fall is knocking on our door. And we could not think of a more appropriate way to invite her in than throwing over 200 pounds of pumpkin into this brew, Caramel malts and chocolate rye blend sweetness and roast. Generous rye malt leads to a spicy mouthfeel.
THUMPER (BELGIAN TRIPEL)
As Thumper takes the plunge into its tulip, a white frothy head of tight-knit carbonation begins to foam atop a slightly hazed liquid gold. Belgian malts and Belgian Candi sugar combine to form a complex beer with a ton of body while maintaining a crisp clean finish. Clove character, derived from cool temperature fermentation of our Belgian yeast, blends in harmony with our addition of Reisling grapes. Do the thumpty-thump!10oz. Pour 10.4% ABV 34 IBU
BUCK MILD (EXPERIMENTAL)
Take a walk on the mild side with this English mild gone wild. Notes of roast and caramel from sweet English malts meld with toasted coconut to tantalize your senses. We spice up your drinking experience by aging this session beer on cayenne peppers to add a slightly smoky heat to keep you warm as we enter the last leg of winter.4.6% ABV 23 IBU
THREE THREADS (PORTER)
Notes of dark chocolate and coffee counter this beer's sweet malt backbone. A dash of chocolate wheat malt gives this brew a ton of body and nice roasty character. Balanced politely with English hops.5.8& ABV 28 IBU