One Fine Pelt
Noble Creature Cask House
- From:
- Noble Creature Cask House
- Ohio, United States
- Style:
- English Barleywine
- ABV:
- 13%
- Score:
- +7 ratings needed
- Avg:
- 4.34 | pDev: 3.92%
- Ratings:
- | reviews: 2
- Status:
- Active
- Rated:
- Mar 02, 2026
- Added:
- Dec 14, 2024
- Wants:
- 0
- Gots:
- 0
NO SCORE
-
-
One Fine Pelt is a Munich Wine, which can basically be described as a riff on a traditional Barleywine made with only Munich base malts, melanoiden malts and caramunich malts. We boiled it for about 6 hours to create a super rich and intense malty base and balanced it with a heavy dose of hallertau hops. It was then cold-fermented with our house lager yeast and generously lagered in our temperature controlled (freshly dumped) Syrah puncheon for 6 months.
Recent ratings and reviews.
Reviewed by bambiere from Pennsylvania
4.58/5 rDev +5.5%
look: 4 | smell: 4.75 | taste: 4.75 | feel: 4 | overall: 4.5
4.58/5 rDev +5.5%
look: 4 | smell: 4.75 | taste: 4.75 | feel: 4 | overall: 4.5
500 ml bottle purchased at Vintage Estates. Picture of a wooden barrel with a coonskin cap on top.
Munichwine. 13% ABV
Undated
"Our riff on a barleywine comprised of light and dark Munich, amber, and a hefty dose of caramunich malts. Lagered with care and aged extensively in a freshly emptied Syrah puncheon."
Served at cellar temperature. Poured into a Sierra Nevada tulip.
Bottle opens with a nice hiss. Wasn't expecting much with this high of an ABV and with the beer being aged, but the sound was a pleasant surprise.
Moderately aggressive pour results in two fingers of tan head with large bubbles over a dark brown body. Light barely penetrates when held up. Head eventually recedes to a thin layer of small bubbles which produce rather sticky lacing.
Nose of sweet malts and dark dried fruits. Figgy pudding?
Mouthfeel is medium. Lighter than expected.
The beer is quite malty sweet upon first taste, giving the impression that it might turn cloying, but it doesn't. A pleasant bitterness builds as the sweetness wanes and continues into the aftertaste which is very more-ish. As the beer warms its character becomes much more reminiscent of a bockbier. Melanoidins from the Munich, one would think.
Overall a lovely and dangerously drinkable barleywine variant.
Mar 02, 2026Munichwine. 13% ABV
Undated
"Our riff on a barleywine comprised of light and dark Munich, amber, and a hefty dose of caramunich malts. Lagered with care and aged extensively in a freshly emptied Syrah puncheon."
Served at cellar temperature. Poured into a Sierra Nevada tulip.
Bottle opens with a nice hiss. Wasn't expecting much with this high of an ABV and with the beer being aged, but the sound was a pleasant surprise.
Moderately aggressive pour results in two fingers of tan head with large bubbles over a dark brown body. Light barely penetrates when held up. Head eventually recedes to a thin layer of small bubbles which produce rather sticky lacing.
Nose of sweet malts and dark dried fruits. Figgy pudding?
Mouthfeel is medium. Lighter than expected.
The beer is quite malty sweet upon first taste, giving the impression that it might turn cloying, but it doesn't. A pleasant bitterness builds as the sweetness wanes and continues into the aftertaste which is very more-ish. As the beer warms its character becomes much more reminiscent of a bockbier. Melanoidins from the Munich, one would think.
Overall a lovely and dangerously drinkable barleywine variant.
Reviewed by Sabtos from Ohio
4.18/5 rDev -3.7%
look: 4.5 | smell: 4 | taste: 4.25 | feel: 4 | overall: 4.25
4.18/5 rDev -3.7%
look: 4.5 | smell: 4 | taste: 4.25 | feel: 4 | overall: 4.25
Pouring somewhat clear brown but filling to a much darker mahogany nearing black under a moderately tall, dense tan foam head.
The nose has pineapple butterscotch qualities, like a Christmas cocktail in the Caribbean. Already I'm thrown off of expectations.
Taste is unusually tangy and hard to identify, perhaps giving plum and raw walnut impressions. The exhale is contrastingly comforting and malty of bready wheat and pumpernickel, as if out of nowhere.
I need to sit with this more, but after reconsidering the label, particularly that this was aged in syrah barrels, it makes a lot more sense. It's not tannin heavy, or really even red wine-like, but there's a hint of florality within some gentle light oak that lends a brighter tinge than I'd expected.
---
Revisiting 10 months later, with one last bottle remaining in the cellar, I get more maple than I did originally, which is really pleasant here, pecan-like, more so than walnut now, with a surprisingly fluffy, yet semi-dry body. It seems to have come down to Earth a bit from those more estery qualities I experienced at first. Looking forward to bottle three.
---
The last bottle in 2026 is more mature, woody, yet subdued, as mostly malts and oaks work together, with a cleansing tannin and warming swallow. It's very near a sort of barrel aged, or at least well cellared Westvleteren XII at this point, as some mild spice characteristics remain, though I won't be changing my original score.
Dec 18, 2024The nose has pineapple butterscotch qualities, like a Christmas cocktail in the Caribbean. Already I'm thrown off of expectations.
Taste is unusually tangy and hard to identify, perhaps giving plum and raw walnut impressions. The exhale is contrastingly comforting and malty of bready wheat and pumpernickel, as if out of nowhere.
I need to sit with this more, but after reconsidering the label, particularly that this was aged in syrah barrels, it makes a lot more sense. It's not tannin heavy, or really even red wine-like, but there's a hint of florality within some gentle light oak that lends a brighter tinge than I'd expected.
---
Revisiting 10 months later, with one last bottle remaining in the cellar, I get more maple than I did originally, which is really pleasant here, pecan-like, more so than walnut now, with a surprisingly fluffy, yet semi-dry body. It seems to have come down to Earth a bit from those more estery qualities I experienced at first. Looking forward to bottle three.
---
The last bottle in 2026 is more mature, woody, yet subdued, as mostly malts and oaks work together, with a cleansing tannin and warming swallow. It's very near a sort of barrel aged, or at least well cellared Westvleteren XII at this point, as some mild spice characteristics remain, though I won't be changing my original score.
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