Odio Equum - Avery Brewing Company
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Ratings: 281 | Reviews: 42 | Display Reviews Only:
4.44/5 rDev +3.7%
bottle..no 13 9/21/12
dark brown. small head. smell is insanely sour with cherries. wowzors. taste is more of the same. big cherry taste very reminiscent of consecration. medium bodied, high carbonation.
overall love this fucking beer. amazing. recommended highly.
11-22-2013 00:14:11 | More by Axnjxn
4.43/5 rDev +3.5%
Thanks to Rathakem for this awesome extra!
label states: bottled on 9/12/2012. 443 cases.
poured into cantillion wine stem.
Appearance: mucky brown with a dark mohogany hue. Thick cap of white head that drops to an uneven ring around the glass.
Smell: This smells pretty nice! A berry medley and wine barrel notes and lots of oak is prominent. This smells like it will be moderatly tart/sour. Tannic and vinous. Light musty and dusty basement like funk.
Taste: starts off with moderatly tart rasperrries, blackberries, and cherries. Deep and wet oak notes. Its also tannic and vinous translating straight from nose of the beer. A touch of vinegar and brine that drive the sour notes to increase the intensity of this sour. Funk is also just like the nose the dusty and musty basment funkiness. Finishes better than moderately tart and builds getting to be a much stronger sourness than at the start of the beer. Oak and berry medley linger long after each sip. By the end of drinking this sour your palate is destroyed. Its one really sour beer almost on the level of a RR Beatification.
Mouthfeel: low end of a medium bodied sour with low carbonation levels that seems to come to life as soon as it hits your tongue. The carbonation is very lively on the palate. Crisp and clean sour beer. Bright and briney. By the end of the 12oz sample you start to feel a little bit of heartburn as driness builds in the back of your throat. Really dry finish on the backend of this sour.
Overall: Had a small taste of this beer at FOBAB a few years ago. Really glad to got the chance to revisit it, because this beer is a really wonderful sour beer brewed by Avery. This beer is almost exactly a year and two month old and its holding up quite well. I see this beer holding its own for atleast 2 years or better. I have nothing, but great things to say about Avery and the sour program; they are rocking out some fantastic sour beers!
11-12-2013 04:30:54 | More by 4DAloveofSTOUT
4.58/5 rDev +7%
A-Pours a rusty, dark amber with nearly zero head. Was expecting it to be a bit more red or pink.
S-Hello! Big, oaky notes right off the bat. Very vinous and winelike. Vinegary. Rotten berry and tart berry. Lightly leathery. Portobello mushroom? Very cool, I loved the aroma.
T-This beer is amazing. It reminds me a bit of Handbaak (perhaps my favorite Wild Ale). Leather bound vinegar. Underripe and decayed raspberries and blackberries. Wet, soggy oak. Reminiscent of a an aged, old-world Pinot Noir. Acidic tartness. Very complex.
M-Extremely tannic. Lingering sourness. Still quite drinkable. Each sip expands on its complexity.
O/D-An absolute hit. So damn complex. I love raspberries and Cab Sauvignon wine so I'm not surprised at how much I enjoyed this brew.
10-31-2013 23:58:04 | More by VelvetExtract
4.2/5 rDev -1.9%
With the acetobacter bacteria leading the charge, this rich and savory yet powerfully intense sour ale carries an overall vinegar-type acidity with other earthy and acidic tastes following closely behind.
The inquisitive lambic-type ale starts off with a ruby-mauve color, and then laced with rusty brown low lights and haze. Its initial sprite of carbonation charges the beer with a champagne-like consistency. But after that quake subsides, the beer falls to a mildly creamy calm brought on by a light netting of short-lived retention and no real lace. It definately prefers wine-like tendencies.
A beautiful melange of red wine, tart fruit and balsamic vinegar offers up a modestly robust scent of nuts, toast and faint chocolate- just ahead of the pang of tannin wood spice, saddle leather, horse hair, sea air and a gamey mushroomy note. But heading into taste, the ale is all about the vinegar.
Though the ale is highly vinegar-balanced, it actually starts off with dry cider and under-ripened berries with cherry and crab apples. As soon as the taste of red wine vinegar gains command, a savory sherry-like rich and salty tone takes hold as well. Tastes of brine, tobacco, mild soy sauce, toast, almonds and an almost-chocolate all peak through from time to time.
Sheer acidity penetrates those soft tissues of the mouth for a piercing tannin and sour astringency. Bu the ale retains just enough malt starch to assist in a shy creaminess that keeps the beer from thinness or watery palate sensations. Its finish nearly locks the jaws with its high vinegar acidity and solventy "super-glue" warmth.
This is one sour beer. For Lambic fans who have grown desensitized to normal sour ranges, this beer will make you feel like a kid again.
10-14-2013 15:22:24 | More by BEERchitect
Odio Equum from Avery Brewing Company
95 out of 100 based on 281 ratings.