Bob Townsend’s Beer Pick: Second Self Red Hop Rye

As part the James Beard Foundation’s Blended Burger Project, a local restaurant and brewery recently teamed up to spread the word on culinary sustainability.

Executive chef Deborah VanTrece of Twisted Soul Cookhouse & Pours reached out to Second Self Brewing Co. owner Jason Santamaria, who’s also a chef, to collaborate on an Atlanta-based pairing.

The result is VanTrece’s the Burger Wellington, which features beef brisket blended with locally sourced oyster mushrooms, mushroom duxelle and a puff pastry wrap, served with Second Self Red Hop Rye.

The Burger Wellington and Red Hop Rye special is available at Twisted Soul for $23 through July 31, when the Blended Burger Project ends. And Red Hop Rye is this week’s Beer Pick.

Beer Pick

Red Hop Rye
Second Self Brewing Co., Atlanta
Widely available on draft and in cans.

Profile

The brainchild of Georgia Tech grads, Second Self debuted in late 2014 on Atlanta’s westside. Most of the small brewery’s beers tend to have a culinary bent, and Red Hop Rye is a good example of how that plays out.

The American hybrid IPA is brewed with a good portion of rye malt, plus caramel and honey malts, giving it a deep red color and spicy presence. Aroma and flavor hops with predominant citrus notes strike a balance and help create a crisp, food-friendly finish.

Pair with

Besides the Burger Wellington, Second Self recommends pairing Red Hop Rye with barbecue, steak, brats, cheddar cheese and spicy foods.

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