I know what you are thinking, “how in the fuck is DDB reviewing a Thai wheat beer? Red ales? What the shit is this?” In striving to keep my finger on the pounding pulse of Georgia beers, I must divine the Terrapin tea leaves to keep the South content. Second Self opened fall of last year and already has two flagship beers and a canning line. Ok, so far so good, but these days everyone from Tree House to Other Half is kicking out dank ass cans, so what’s the deal with this?
A homebrewer who used to work at Sweetwater teamed up with a foodie and here we are. Let’s hit that Florida Georgia line and start Sippin on Fire accordingly
This is like exactly what life in the South is like.
Thai Wheat. Second Self, Georgia
Wheat Beer, commercial tug job:
“This SPICY American What beer is as EXOTIC as the country that inspired it. This beer uses both fresh LEMONGRASS and GINGER to give it a refreshing aroma and taste taking you on a trip access the globe. We keep the beer DRY letting the spices stand out on their own giving you a unique experience.
This flavorful wheat ale is great for an escape into your second self.
Pairings include: fish, chicken, pork loin, grilled vegetables, sushi, and Asian cuisine.”
Usually when I see “Thai” on the label, that means it’s gonna be some obnoxious shit with cardamom, tea, or coconut milk added. It is often the ultimate red flag for discordant palate clanging. I also had a disposition based upon the marketing to place this toe to toe with Modern Times Fortunate Island, which is a horrible stance from the start because FI is incredible and almost no sessionable beers can run at that clip. If it wasn’t abundantly clear, this was a donation box.
This fulfills neither of the expectations and goes a bit off book into a novel, food based sort of riff. The pour is turbid and has a hazy orange frothiness to it like a blended sherbert Flinstones pushpop. The nose is grassy and herbal, it leans closer to “lesbian closet” replete with Birkenstocks, Darjeeling, lemon zest, burnt floral incense, and crushed Rosemary.
This isn’t some hoppy banger, but it is an interesting enzyme that seems to be lacking its substrate complex, namely a food pairing. The lock and key of this shit is entirely predicated on serving this with a variety of dishes because the spice feels like a tow line with no tugboat. Those nontug feels are real. It is fun and whimsical on its own, albeit not earth shattering and God damn is this crushable in that humid disgusting weather Georgia residents continue to subject themselves to.
BUT WE WERE PROMISED A REVIEW OF THE RED RED HOP RYE WATDAFUQQQ
I don’t have a whole lot to say about the red hop rye. It is a by the numbers hoppy rye that is kinda sappy and resinous that is executed like a watered down Nugget Nectar with more spice and a caramel meets “scorched DME” finish if we have any negligent entry level home brewers in the audience. I am not a fan of this style and usually for a red to get my cones wet it will need to be clean and restrained on maltiness, this is hazarding a more substantial execution and isn’t peppering my angus as result.
Second Self on the whole reminds me of a less inspired Modern Times, that courts higher mass appeal from less intense offerings. 4.5 trill units on the ultra trill trap scale (UTTS standard.)