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 their 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 be a full-time brewery, expanded their distribution and opened a taproom in West Dallas.
Beer of the Month: Hoppenheimer, West Coast IPA
7.4% ABV, 68 IBU
Aromas of pine, resin, and citrus with balanced flavors of malt and subtle caramel. Medium body and carbonation.
This beer was created for the IPA lovers out there. It is a perfectly balanced West Coast American IPA with huge dank hop aroma. At first sniff, you will detect pine, resin, and delicious citrus. Once you finally steal a sip, you will discover that Hoppenheimer has just enough malt and subtle caramel to keep the IPA characteristics in balance. It has medium body and carbonation.
IPAs can start to blend together with their pine aroma, but this one is different. Because of its balance, it manages to be a hoppy beer you can drink all afternoon.
Food Pairings for West Coast IPA
Roast Chicken, Crusty Bread with Creamy Cheese, Seared Steak
Cheesy Chicken Calzone
1/2 cup shredded chicken breast
1/2 cup frozen spinach, thawed and squeezed
1/2 cup ricotta cheese
1/4 cup Parmesan cheese, grated
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (10 inch) sheet refrigerated pie dough
1 tablespoon water
Preheat oven to 350 degrees. In a bowl combine the chicken, spinach, ricotta, Parmesan, garlic powder, salt and pepper. Stir to combine. Unroll the pie dough onto a parchment lined baking sheet. Place the filling onto the bottom half of the circle of dough, leaving an inch border. Fold down the top half of dough over the filling and roll up the edges. Use a fork or your fingers to crimp the edges. Combine the egg and water in a small bowl and brush the egg wash over the top and edges. Sprinkle with salt and pepper and cut three slits in the top of the calzone. Bake for 30 to 40 minutes or until calzone is crispy and golden.