Brewery of the Month: Manhattan Project Beer Co Plutonium 

A scientific approach to beer making and a spirit of collaboration is what inspired the creation of Dallas-based Manhattan Project Beer Company. In 2010, Karl & Missy Sanford were planning their wedding and considering their love for craft beer, they wanted to celebrate the union with a new beer that was a combination of two of their favorite styles – Belgian and American Brown Ale. They partnered with friend, Jeremy Brodt, an amateur home brewer, to create the beer. 
The collaboration was such a success they began researching new brews and officially created the Manhattan Project. Since 2016, their beers have been a hot commodity in the Dallas-Fort Worth area, and they can barely keep up with the demand. They’ve quit their other jobs, grown to become a full-time brewery, expanded their distribution and opened a taproom in West Dallas. 

Featured Beer: Plutonium – 239 Coconut Porter
If you like coconut and chocolate, this beers for you.  It’s lighter on the palate than you might think, which means it is okay if the weather is warm and the food is rich. As the beer breathes, the freshly toasted coconut begins to shine. Plutonium 239 might be our most memorable beer. Could be the name, but we’re betting it’s the unique flavors of the beer. Like all good Porters, the carbonation is low and the body is medium. 6.2% ABV, 25 IBU

Food Pairings:  Nuts, Chocolate, Steak

Recipe: Chocolate Souffle

  • 1/2 cup chilled whipping cream
  • 6 ounces semisweet chocolate, chopped
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 3 tablespoons sugar
  • 4 large egg whites
  • 1/8 teaspoon cream of tartar        
  • Powdered sugar

Position rack in center of oven and preheat to 400° F. Butter six 3/4 cup souffle dishes or ramekins and dust with sugar. Place on baking sheet. 

Stir cream and the chocolate in medium bowl set over saucepan of simmering water until melted and smooth. Remove from the water. Whisk in vanilla extract and sugar. Whisk in yolks one at a time, blending well after each addition. 

Using electric mixer, beat egg whites and cream of tartar in large bowl until stiff peaks form. Stir 1/4 of egg white mixture into the chocolate mixture. Fold remaining egg whites into chocolate mixture. Spoon enough batter into each soufflé dish to fill dish about 3/4 full. Bake until puffed and set, 15 to 20 minutes. Dust with powdered sugar. 
(Makes 6.)

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