Art deco design, black and white cans and historic names that bookmark significant moments in Dallas and Texas history, Pegasus City Brewery captures the essence of Dallas and the identity of the community.
Named for the Pegasus that was placed atop the Magnolia Oil Co. Building (later becoming Mobil) in 1934, the brewery that started in 2011 has two locations. Originally opening in the Design District and, just recently, in the 1931 Dallas Power & Light building on Commerce Street downtown. Most of the 19 top floors had already been turned into apartments and Pegasus owners, Will and Adrian Cotton, have spent more than a year restoring part of the building’s street level to its original 1930s art deco style.
Their core beers consist of the following: Nine Volt, a Tripel dedicated to the art deco style of the iconic Dallas Power & Light building. Cannoneer Amber, named for Angelina Eberly who defended the Texas Archives from thieves by firing a cannon in the middle of Austin. Highpoint Ale pays homage to Dallas’ Mercantile Building, the highest point in Dallas until 1954. Sixth Floor Porter, a dark brew, named for Dallas’ darkest day and the 6th floor of the Book Depository. Texikaner Black Lager celebrates the Mexican and German roots of our great state and the beermaking heritage garnered from each culture.
Beer of the Month: Cannoneer Bold Amber
7.4% ABV, 29 IBU
This flavorful amber is medium bodied with a crisp finish and light caramel aroma. Made with all-American ingredients, it pairs well with Texas BBQ, golden retrievers and the American Dream. Named in honor of Angelina Eberly, the hero of the Texas Archive War of 1842, its complex malt bill is balanced with just enough hops, making this full-bodied bold amber truly porch approved.
Food Pairings for American IPA
Aged cheese, grilled sandwiches, pork, caramel desserts
Grilled Ciabatta Chicken Sandwich with Roasted Vegetables and Pesto Mayonnaise
1 loaf FRESH Ciabatta bread
1/4 cup mayonnaise
2 tablespoons basil pesto
4 FRESH chef-prepared herb grilled chicken breasts (see note)
1/2 lb FRESH chef-prepared grilled vegetables, sliced
2 cups fresh mozzarella, torn or shredded
2 tablespoons butter
Split the ciabatta loaf horizontally. In a small bowl combine the mayonnaise and pesto. Spread across the bottom of the half of the ciabatta. Top with the chicken, vegetables, mozzarella and top of the loaf. Cut the loaf into four sandwiches. Melt the butter in a cast iron skillet or grill pan. Grill the sandwiches over medium heat until golden on each side and cheese is melted, about 4 minutes. Press the sandwiches with a spatula while grilling to compress the ingredients. Makes 4 sandwiches.
Note: Depending on the size of the ciabatta loaf and chicken breasts, you may only need three breasts. You want enough chicken to spread in an even layer across the entire loaf.