Second Self Beer Company Releases ‘Olde Oyl’ Russian Imperial Coffee Oatmeal Stout

second self olde oyl

Atlanta, GA — Atlanta brewery Second Self Beer Company announces its seasonal release Olde Oyl (11% ABV, 65 IBU), a Russian Imperial Coffee Oatmeal Stout. Arriving just in time for the holidays, Olde Oyl is the strongest beer in Second Self’s line-up. It’s brewed with roasted malts and oats for a rich body, robust aroma, and smooth coffee finish.

Beloved Atlanta roaster Octane Coffee has brewed a special variation of their “Gravy Espresso” for Second Self’s Olde Oyl, featuring beans from Brazil, Colombia, and Ethiopia. The espresso’s flavor notes are devil’s food, dark chocolate, sweet almond and hazelnut, cherry, orange, and lemon.

Suggested pairings for the beer include prime rib, roasted mushrooms, French onion soup, very sharp cheddar and chocolate mousse.

second self olde oyl

Olde Oyl is currently available on draft at Second Self’s taproom in Atlanta (1317 Logan Circle NW), and will be in bars and restaurants throughout Georgia starting this week.

ABOUT SECOND SELF BEER COMPANY
Co-founders Jason Santamaria and Chris Doyle started Second Self as a home brewing experiment a decade ago and released their highly acclaimed beers to the public in fall 2014. The two met at Georgia Tech and bonded over a shared passion for good beer. Chris went on to work at Atlanta’s Sweetwater Brewery and earned his certificate from the American Brewers Guild Craft Brewers Apprenticeship program. Jason has a background in food and business. Second Self’s beers are brewed with fresh ingredients like blue ginger and lemongrass (never dried ingredients or extracts), and each brew is designed to be paired with food. Second Self recently opened an expanded taproom at their Westside brewery. Designed by Adrenaline, Inc., their graphics have been recognized at Tastings.com’s 2015 World Beer Championships Packaging Competition and Graphic DesignUSA’s 2015 American Graphic Design Awards. The craft brewery has been nationally recognized by Food & Wine, DRAFT Magazine, Beer Advocate, Fortune, Paste Magazine and many more.

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