Jason Santamaria and Chris Doyle started Second Self Beer Co. as a homebrewing experiment a decade ago and finally started selling beer to the masses in fall 2014. The two met in college at Georgia Tech and bonded over a shared passion for good beer. Doyle went on to work at Atlanta’s Sweetwater Brewing Co. and earned his certificate from the American Brewers Guild Craft Brewers Apprenticeship program. Santamaria has a background in food and business.
Well, in two short years, and with its production at capacity since March 2015, Second Self Beer is ready to move into its next phase of growth. The Atlanta-based brewery is expanding production output and facilities with new brewing equipment and a new tasting room, which will make its debut early this summer.
It will also start to can its beers in-house. Currently, Second Self works with a mobile canning company to package two canned beers: Thai Wheat (a spicy American wheat beer) and Red Hop Rye (a hybrid red rye IPA). These flagship, year-round beers are available in 12-ounce cans at bars, restaurants and retail shops throughout Georgia. By adding in-house equipment to handle the canning process, Second Self will be able to offer more beer. The increased flexibility will also allow Second Self to package a variety of seasonal beers, with plans to offer the following canned beers starting this year:
Maverick & Gose (4.4 percent ABV, 8 IBU) — Second Self’s take on a traditional Gose includes fresh coriander and is dry hopped with Wakatu hops to balance out the slightly tart and salty nature of this fun beer. A beer that’s good anytime but best enjoyed outdoors on your favorite patio. Available in cans starting May 1.
Mole Porter (6.5 percent ABV, 27 IBU) — A chocolate porter with extra spices reminiscent of the Oaxacan mole sauce. Second Self combines California, Pasella and Chipotle chilies with cinammon, cloves and cocoa nibs to create a robust porter packed with flavor. Avail in cans starting Oct. 1.
On track for an early summer opening, Second Self’s new tasting room will triple the size of the existing tasting room and will accommodate up to 200 guests. Square Feet Studio — an award-winning architecture, planning and design firm based in Atlanta — is designing the new tasting room. Design features will include a 24-foot butcher-block bar, a separate kitchen for catered events and regular chef pop-ups, reclaimed wood tables and much more.