Manhattan Project Beer Co.

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 into a full-time brewery, expanded their distribution and opened a taproom in West Dallas.

Beer of the Month: Necessary Evil, Pilsner
5.3 % ABV, 30 IBU

The founders of Manhattan Project don’t usually drink pilsner, but they know there are a lot of people out there who are fans of light beer. So when they decided to create one, they wanted it to be slightly complex and possess a style that even non-pilsner drinkers would appreciate.

And so it began, in an effort to round out their beer portfolio, “Necessary Evil” was born.

“We set out to create a Pilsner that we would drink. The beer needed to be slightly complex with a bit of our signature style while avoiding everything we dislike about most Pils. Even if we don’t typically gravitate toward lighter beers, we know there are plenty of people that enjoy and even prefer them. Our version of a Pilsner is dry, crisp, and has a hint of hop character. The floral aspects of the hops, not the bitter, so please make sure that H word is never mentioned to your light beer friends. If you get real nerdy during your tastings, you will also pick up on herbal qualities. Like all Pilsners, ours is light in body and color,” From the website, manhattanproject.beer.

Food Pairings for Pilsner
Light seafood, Asian food, Mexican food, salads.

Hot Crawfish Dip
2 Tbs butter
1 large shallot, diced
4 cloves garlic, minced
1 (12 oz) pkg frozen crawfish tail meat, thawed
1 tsp salt
1/2 tsp ground black pepper
8 oz cream cheese, room temperature
1 cup shredded cheddar cheese
1 cup mayonnaise
5 slices bacon, cooked and crumbled
1 Tbs white wine vinegar
1 tsp Cajun seasoning
1 tsp Sriracha sauce
2 Tbs fresh parsley, minced
1 pkg FRESH bakery croutons

Preheat oven to 350 degrees F. Spray an 8”x8” baking dish with nonstick spray.  In a skillet melt the butter over medium heat. Sauté the shallots and garlic until soft, about 2 minutes. Add crawfish, salt, pepper and turn off the heat.

In a large bowl, combine the crawfish mixture, cream cheese, cheddar cheese, mayonnaise, bacon, vinegar, Cajun seasoning, Sriracha and parsley. Stir together and spread into the baking dish. Bake until melted and bubbling, about 20 minutes. Serve immediately with the croutons or chips.

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