Comal welcomes Fort Point for beer dinner

January 16th, 2015

Beer Dinner with Fort Point Beer Company at Comal

On Tuesday, February 10th, Comal will welcome Matt Colling from Fort Point Beer Company for a special SF Beer Week dinner featuring a selection of their small batch beers paired with dishes by Comal’s executive chef Matt Gandin. Founded in early 2014 by brothers Tyler and Justin Catalan in the Presidio of San Francisco, Fort Point has quickly developed a following at Comal, prompting the restaurant to make the brewery the first beer dinner in their ongoing series of producer dinners that have brought winemakers including Arnot-Roberts, Wind Gap, and Donkey & Goat, as well as farm partners like Copala Organics. Like previous dinners, the Fort Point Beer dinner will be held in Abajo, the restaurant’s private dining room.

Fort Point Beer Company is a new American brewery – the product of the country’s thriving craft beer culture, shaped by deeply San Franciscan values: quality craftsmanship and a spirit of innovation. They create balanced, thoughtful beers that reference traditional styles but are by no means bound to them. For Tyler, Justin, and the brewery team, brewing is the confluence of creative expression and refined technique. The goal is for their beers to tell a story, inspire an idea and be thoroughly enjoyable.

The brewery resides in an historic Presidio building that was formerly used as an army motor pool. Head Brewer Mike Schnebeck has developed a deft and impassioned brewing style over the past years at Mill Valley Beerworks and leads the pioneering spirit of the beers.

DATE/TIME:  Tuesday, February 10th at 6:30pm
PRICE: Tickets are $60 (inclusive of food, beer and service charge)
RESERVATIONS:  Space is limited – to purchase tickets, follow this link:    ADDRESS:  Comal is located at 2020 Shattuck Avenue (at University Avenue) in Berkeley

Dinner Menu:

Wild gulf shrimp steamed in hoja santa leaf

Tosca – Kölsch-style ale brewed with yerba santa

Salad of grapefruit, jicama, cucumber and mango with chile arbol and lime

Park – Refreshing and hoppy wheat beer

Roasted duck tamale with mole negro

Westfalia – Nuremberg inspired red ale

Wood fire roasted chile ancho leg of lamb with shelling beans and braised greens

Manzanita – smoked Altbier brewed in collaboration with Freigeist

Flan tradicional with candied kumquats

Saint Francis 12 – Belgian Quad brewed in collaboration with De Struise