With more than 50 years combined experience, the team at Wild Acre really knows the beer business. Its founder, John Pritchett, previously had an eighteen-year career in beer distribution. He decided to funnel his creative energy into craft brewing and wanted to create a brand representing Forth Worth and its unique heritage.
Head Brewer, Mike Kraft, joined Wild Acre after a twenty-year career in commercial brewing and along with John Healy, director of sales, they deliver specific experience in brewing, flavor combinations, direct sales and market analysis.
They joined forces to create Wild Acre in 2015 and opened a 5,000 square foot taproom in an old, historic Fort Worth warehouse that has views of the adjacent brewery on one side and a large, landscaped beer garden on the other side.
Some of their Texas-themed beers include Billy Jenkins Bock and Texas Blonde. Others include Ranch Style Pilsner and Agave Americana.
Featured Beer: T-Hawk IPA
ABV: 6.5%, IBU: 75
T-Hawk IPA is an American Style IPA dry-hopped with an abundance of Amarillo and Mosaic hop. The deep red color is derived from a blend of Two Row, Victory, Munich, and dark caramel malts, which deliver a perfect balance to the dry hop addition. T-Hawk was named after the famed West Texas wasp, the Tarantula Hawk, which has the second most intense sting of any insect in the continental United States according to the Schmidt Pain Index. T-Hawk IPA possesses a striking grapefruit and pine aroma and finishes with a firm and clean bitterness.
Recommended Food Pairings:
The strong hops in this IPA deserve strong flavors. Pair with blue cheese, beef, pork, spicy foods or mustard-based sauces.
Steak Sliders with Blue Cheese Sauce
1.5 lbs lean tenderloin steak
2 tablespoons steak seasoning
2 tablespoons vegetable oil
1 sweet onion, sliced
1/2 cup blue cheese crumbles
2 tablespoons sour cream
1 tablespoon mayonnaise
1 tablespoon milk
1 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
1/4 teaspoon salt
1 package FRESH sweet rolls
1/3 cup mustard
1 cup fresh arugula leaves
1 large tomato sliced
Rub steak with seasoning. Heat a cast iron skillet over high heat. When it is almost smoking hot, add a tablespoon of oil and the steak. Sear on all sides to form a good crust. Let cook for about 2 minutes per side depending on thickness to about medium temperature. Place the steak on a plate and in the refrigerator to cool for 30 minutes.
Wipe out the skillet, add an additional tablespoon of oil and add the onions. Sauté over low heat until golden and caramelized, about 15 minutes. Remove from the skillet and let cool.
In a bowl combine the blue cheese, sour cream, mayonnaise, milk, Worcestershire, black pepper and salt. To prepare the sliders, cut the rolls in half. Spread mustard on the bottom of each roll and top with arugula and a tomato slice. Slice the steak into very thin slices. Layer the slices on top of the sliders and add the onions. Top with additional salt and pepper. Add a tablespoon of the blue cheese sauce on top of the steak and place the bun on top.