Comal hosts Oakland’s Ghost Town Brewing for beer dinner

August 19th, 2019

On Monday September 23rd, Comal will welcome head brewer Justin Burdt from Oakland’s Ghost Town Brewing to feature a selection of small batch beers paired with dishes by Comal’s executive chef Matt Gandin.

Ghost Town has unlikely origins. The four co-founders rented a warehouse for their heavy metal band to rehearse and set up a single barrel brewing operation to help offset the costs. Soon they were making more beer than music. For several years, every keg they sold was brewed in their 31-gallon tank. In 2018, they moved into a much larger production facility in West Oakland that also features a large taproom.

The Ghost Town name and casket motif are references to the historical nickname of their West Oakland neighborhood. They brew primarily ales that are very hop driven, but also offer porters, stouts, and sours, as well as lagers, such as helles and pilsners. Like previous dinners, the Ghost Town beer dinner will be held in Abajo, Comal’s private dining room. Dining with Justin, guests will have the opportunity to speak with him and hear the story behind each featured beer.

This is the latest installment of the Abajo Dinner Series at Comal, featuring collaborations between Comal’s kitchen and a notable vintner, brewer, or distiller. Previous events have showcased Arnot-Roberts Wines, Bedrock Wine Co., Fort Point Beer Company, HenHouse Brewing Company, Mezcal Vago, Wind Gap Wines, and many others.

Details:

DATE/TIME: Monday, September 23rd at 6:30 PM
PRICE: Tickets are $75 inclusive of food, beer and service charge
RESERVATIONS: Space is limited

Ghost Town Dinner Menu

King salmon ceviche avocado, cucumber, serrano chile

Geisterfaust Pilsner

Frisée salad grilled peaches, pickled ramps, toasted almonds, sheep feta

Locrian Pale Ale

Sweet corn soup pickled red jalapeño chile oil

Inhume IPA

Berkshire pork al pastor tacos pineapple-morita chile salsa

Death Rattle Double IPA

Flan tradicional fresh raspberries

Pillory Kettle Sour

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