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Your search returned 54 results
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Tasting Notes: Aromas of dried mango, overripe nectarine, pine, and rose. Flavors of Meyer lemon, bitter orange, funky hay, earth, tree bark Production Notes: Built atop our aged hop saison, fermented in oak for many months and dry hopped with Southern Hemisphere Rakau and Pacific Northwest El Dorado. Deep, complex lambic-esq character meets vibrant, delicate dry hop flavors and aromas.
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Brewed only for the Christmas and New Year, Noël complete the "Delirium" trilogy. Its appearance is a superb warm copper to red color, recalling "Nocturnum" except in its taste. It hides its subtlety by multiple levels of flavor and should be approached with confidence, with a tinge typical Christmas, sauced with a sweet touch, then bitterness. (Brewery Notes)
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Foeder-fermented sour ale w/ mango, black lime & ginger From the brewery: "This foeder-fermented sour ale features an amalgam of dried black limes, ginger, and mango. Each sip follows a palindromic arc — black lime! then ginger! then mango! then ginger! then black lime! — with a through line of puckering, tight acidity from start to finish."
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Sour Saison fermented with cherries. Funky Foeder (pron. Fooder) Cherry Beer is a mildly sour Saison aged 6 to 12 months in large oak foeders with tart cherries. Distinct aromatics and flavors of cherry, raspberry, strawberry rhubarb with oak and floral notes. It is lightly sweet, moderately sour, and has low bitterness. DUE TO RUSSIAN RIVER BREWING COMPANY'S HIGH STANDARDS AND COMMITMENT TO KEEPING THEIR BEER FRESH, K&L CANNOT SHIP OR TRANSFER RRBC BEERS OUTSIDE OF THE SAN FRANCISCO BAY AREA. THIS INCLUDES ALL DELIVERY OR WILL CALL ORDERS TO SOUTHERN C...
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Bright apple fruit balanced by berry complexity; sweet and sour notes, with a light sparkle and purple blush. Apple and black currant intertwine in this semi-sweet cider. Lightly carbonated.
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The Cormier tree produces small seed fruit ranging in color from yellow to red to gray. It is the only wild tree that produces edible fruit in large quantities, and it was once appreciated for its medicinal virtues. Hailing from the ancient western French province of Maine, Cormé was a drink enjoyed as early as the 15th century. The name iis from a gaelic term "curmi", which means fermented beverage. Like apple ciders and poiré, cormé was a fermented beverage consumed by the poor. Bordelet's idea, using eight varieties of this small seed fruit ranging in...
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From the brewery: "Although we have made this beer once before, it was only available on our guided tour and for special events. The base beer is a Pilsner aged in Sauvignon Blanc barrels with the addition of Sauvignon Blanc grape juice from the 2018 harvest for a secondary fermentation. The juice and barrels are from Dutton Vineyards in the Russian River wine appellation here in Sonoma County. There is no lactobacillus or pediococcus added to the beer, only brettanomyces. The tart acidity comes from the wine grapes. This beer is delicate and beauti...
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A blend of highly revered heirloom and cider varieties grown by Wombat Flats Orchard, a sustainable family farm on Kiger Island on the Willamette River near Corvallis, OR. Golden Russet Wickson Ashmead's Kernel Kingston Black Dabinett Pressed in season, native fermentation in neutral French oak, bottle conditioned.
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"The Kingston Black is a highly esteemed English cider apple. It excels in the production of tannin, aroma and enigmatic flavors. It is richly golden and showcases notes of figs, dates, leather, baked apple, a touch of smoke, with an offsetting tart finish, prominent mouth-filling tannins, and a kiss of sweetness. 100% Kingston Black apples grown at Cider View Orchards, WA"
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This Cyser is a cider-mead fusion that gets its charm from a combination of apples, wild-foraged elderberries, and California wildflower honey. The apples were pressed and fermented to dryness, before bottle condition which led to its gorgeous pink color. A truly local California cider, this is a joy to drink and tastes like summer in a bottle.
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Brouwerij 3 Fonteinen & Café-Brouwerij Loterbol Tuverbol is a blend of 3 Fonteinen Lambik with Loterbol Blond. According to the Shelton Brothers, "Drie Fonteinen is the only remaining traditional geuze blender in Belgium, using only 100% spontaneously fermented lambic beer, aged in oak casks, with no artificial sweeteners or other additives. The blendery is connected to the very popular Drie Fonteinen Restaurant in Beersel, on the outskirts of Brussels. The proprietor, Armand Debelder, buys pure lambic from three breweries in Belgium, ages them in oak, a...
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"Roxbury Russet is believed to be America’s oldest heirloom, discovered in the 17th century in Massachusetts Bay Colony. It has a crisp nose and flavor profile, with a musky aroma and notes of sage, kumquat acidity, snappy tannin, dried leaves, minerality and clay. 100% Roxbury Russet apples from Warren Morgan Orchards, WA." Semi-dry
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From the brewery: "A dark strong ale aged in Maker's Mark bourbon barrels for over a year. This full bodied beer has rich, malty, dark fruit characters. Complex but surprisingly smooth."
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Limit of 1 per customer
Tasting Notes: Dark fruit, mild tartness, raspberry, cranberry, acid and tannins are in balance and subtle, graphite, complex Production Notes: Brewed with 50% Cabernet Sauvignon grape juice and some whole clusters, fermented and aged in neutral oak barrels with our house mixed culture. The grapes were first spontaneously fermented on their skins for about a week, then pressed, and the juice was added into 6 month old barrels of our spelt saison. The beer/wine then went through another fermentation over the course of the next few months in the barrels,...
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"Duchesse Chocolate Cherry is a blend of 1 and 2 year-old Duchesse de Bourgogne with local, sour cherries added to the maturing beer."
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From Cellador: "Rosier is back with a fresh new look. This is batch three of our only clean beer, which is mono-culture fermented in oak barrels with the Bootleg Biology Saison Parfait strain. It's moderately bitter and hoppy with very little acidity and very high carbonation; packaged in green 375s with cork and cage, and bottle conditioned with local orange blossom honey. Perfect for sipping any night of the week. Cheers!"
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Cellador Ales in Los Angeles is one of the few 100% oak barrel-fermented craft breweries in America. From the brewery: Our third 5th Anniversary beer of 2021, released 2022. A blend of our favorite barrels of wild ale with incredible fruit from Andy's Orchard. Royal Rainier cherries, Bonny Royal apricots, Freckle Face nectarines, Crawford peaches and Flavor King pluots all come together into one beautiful celebratory offering, with label art by Nathan Spoor. Conditioned naturally with local honey. Tasting Notes: Rich and fruit forward, pluot and cherry a...
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For this Braam, we sourced hand-picked blackberries from Ferme Framboos in Huldenberg, Vlaams-Brabant, Belgium. We macerated these for three months in a 50/50 cut with lambikken from five different barrels and five different brews. Before bottling, we added lambikken from another barrel and two different brews. The majority of the lambikken that we used are 3 Fonteinen brewed, and one quarter of those are from our own Brabant farmers’ collective. The final fruit intensity is 384 grams of blackberries per litre of Braam.
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Mixed-ferm farmhouse aged on whole honeyberries
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The "Duchesse" is one of the must-try Belgians, an oak cask matured red ale that's wildly aromatic, reminiscent of cognac, balsamic vinegar, and fermented plum and other fruits all at once.
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Tasting Notes: Wow what a beautiful flavor! Fresh and funky with plenty of strawberry, cranberry, and blueberry notes, pleasant natural wine-esq funk, an afternoon sipper for sure. Production Notes: An 11% ABV wine hybrid seltzer made with Carignan grapes that went through carbonic maceration and was then barrel aged before being naturally conditioned with local orange blossom honey. We've made many beers and seltzers over the years that get very close to wine, and of the seltzer hybrids we've released, this is the closest; making use of not just pomac...
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The Solera method (and variations of it) allow the continual blending of multiple vintages of a beer or wine. Deadcrush Solera lived in two of our favorite wine barrels. One barrel of Deadcrush ‘Petite Syrah’ was aged for an additional year, before being blended with a full barrel of Deadcrush ‘Pinot Noir.’ That blend became the Deadcrush Solera released earlier this year. When we bottled it, we emptied half of the beer from each of those two barrels and topped them up with Deadcrush ‘Cabernet Sauvignon’ to continue aging. This release represents the fi...
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From the brewery: "An Equatorial Detour was blended with the express intent of raising the humidity in any room. A mixed fermentation blend showcasing a playful series of handoffs between the tart, medium acidity our blends are known for, a firm funk background, and the expressive nature of fruit only the tropics can produce. Our house blend of microbes help create the crisp layers underpinning the bold, vibrant nose, and characteristic mixed fermentation dryness, presenting contrary to what our minds expect when we think of fruit. One noticeable trait f...
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"A wild saison aged for four months on fresh peaches, creating an enchanting sour beer with notes of apricot, peach pie, and spice."
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Brewed in collaboration with our favorite rap artist @kuzzofly. Brilliantly neon pink in color from the addition of fresh dragon fruit. Passion fruit contributes a tart tropical character that is not only refreshing but plays well with this beers mild sweetness.
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From the brewery: "brunch. – (you read that correctly, both lowercase and punctuated) is a Canadian take on a more traditional style: the framboise sour. Undeniably raspberry, but with a competing glow of Brettanomyces funk consistent with our blends. It is worth noting how the baseline acidity that is a product of microbial activity, conspires with the acids naturally present in the raspberries, to further increase the total acidity of the blend while maintaining a less aggressive and more balanced overall profile. In addition to the heavy raspberry cha...
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Mango wheat ale
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From the brewery: "This classic German style is a bit of a conundrum; the look of a dark ale with the drinkability of a pale lager. Less of a light porter and more of a Black Pils, this is a lovingly-crafted, cola-hued, tan foam-laden winter beer dream. Brimming with bready notes of pumpernickel and chocolate wafer, it is balanced with the floral and spice characteristics of Noble hops."
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From the brewery: "This Belgian-style Witbier always maintains the classic orange peel and coriander additions, but each year we layer in a Radiant twist. For 2023, we're giving Blank Slate a gin botanical edge. This year's Blank Slate is not meant to taste like gin, but rather to fold in just a little bit more spice complexity to one of our most food friendly beers."
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Our latest blend recently won a Bronze medal at the 2022 World Beer Cup for Belgian-style Sour Ale! (Brewery Notes)
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From the brewery: "This rich copper colored beer exhibits a malty backbone with just a hint of hops for balance. Caramel and toasted flavors dominate the palate. Finishing dry and clean."
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From the brewery: "A Double Red Ale made with Simcoe and Chinook hops. Flavors of toasted malt and caramel are met with pine and floral notes creating a bold yet balanced flavor profile. Lingering, and malt filled finish."
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The Harvest Moon has given way, October's come to its final day. Orange orb's on the horizon, the Hunter's Moon is full & risin'! This night dawns dark on a special brew: coffee & beer - one drink from the two! Prospect Coffee has seen the light, Their beans, our beer- a ritual rite! Citrusy hops and a cold brew vibe Drink this with friends, and howl at the sky... THIS IS HOWLERWEEN! ABV: 8.3% Tasting Notes: Strawberry Wafer, Blueberry Compote, Caramel Cream Candy (Brewery Notes)
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