Mon March 9, 2020
Fort Point Returns to Comal for Beer Dinner
SEE EVENT DETAILS
at Comal
(see times)
Comal will welcome Mike Schnebeck, director of brewing at Fort Point Beer Company for a dinner featuring a selection of their beers paired with dishes prepared by Comal's executive chef Matt Gandin.
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FORT POINT BEER DINNER MENU
Mediterranean mussels steamed in beer with housemade chorizo
Export Dortmunder Style Lager
Artichoke soup Meyer lemon-cilantro cream
Galaxy Park Single Hop Pale Ale
Beef barbacoa taco charred green onion salsa
KSA
Roasted duck tamale mole coloradito
Westfalia Nuremberg Red Ale
Flan tradicional candied kumquats
Animal Tropical IPA
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The Bay Area-based brewery's history can be traced back to Mill Valley Beerworks, a small brewpub founded in 2010 by brothers Tyler and Justin Catalana. Four years later, they opened a brewing facility in the Presidio of San Francisco, first selling only beer by the keg and then in 2015 launching their line of canned beer, which features now iconic packaging that expands on their timeless logo. Today, Fort Point has, according to SF Chronicle Wine Critic Esther Mobley, "arguably become the San Francisco craft brewery."
Fort Point focuses on clean, classic, keep-it-simple beers; their ever-popular KSA sold 166,000 cases in 2019, more than ten times the next best-selling Kolsch in the state. They currently produce 40,000 barrels per year, with a five-year goal of 100,000 barrels per year.
Like previous dinners, the Fort Point beer dinner will be held in Abajo, Comal's private dining room. Dining with Mike Schnebeck, 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, a series of producer dinners that are collaborations between Comal's kitchen and the featured vintner, brewer or distiller. Previous dinners have showcased Arnot-Roberts Wines, Wind Gap Wines, Bedrock Wine Co., Mezcal Vago, Del Maguey Mezcals, HenHouse Brewing Company, Fieldwork Brewing Co., and many others.
show less
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FORT POINT BEER DINNER MENU
Mediterranean mussels steamed in beer with housemade chorizo
Export Dortmunder Style Lager
Artichoke soup Meyer lemon-cilantro cream
Galaxy Park Single Hop Pale Ale
Beef barbacoa taco charred green onion salsa
KSA
Roasted duck tamale mole coloradito
Westfalia Nuremberg Red Ale
Flan tradicional candied kumquats
Animal Tropical IPA
--------
The Bay Area-based brewery's history can be traced back to Mill Valley Beerworks, a small brewpub founded in 2010 by brothers Tyler and Justin Catalana. Four years later, they opened a brewing facility in the Presidio of San Francisco, first selling only beer by the keg and then in 2015 launching their line of canned beer, which features now iconic packaging that expands on their timeless logo. Today, Fort Point has, according to SF Chronicle Wine Critic Esther Mobley, "arguably become the San Francisco craft brewery."
Fort Point focuses on clean, classic, keep-it-simple beers; their ever-popular KSA sold 166,000 cases in 2019, more than ten times the next best-selling Kolsch in the state. They currently produce 40,000 barrels per year, with a five-year goal of 100,000 barrels per year.
Like previous dinners, the Fort Point beer dinner will be held in Abajo, Comal's private dining room. Dining with Mike Schnebeck, 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, a series of producer dinners that are collaborations between Comal's kitchen and the featured vintner, brewer or distiller. Previous dinners have showcased Arnot-Roberts Wines, Wind Gap Wines, Bedrock Wine Co., Mezcal Vago, Del Maguey Mezcals, HenHouse Brewing Company, Fieldwork Brewing Co., and many others.
Comal will welcome Mike Schnebeck, director of brewing at Fort Point Beer Company for a dinner featuring a selection of their beers paired with dishes prepared by Comal's executive chef Matt Gandin.
--------
FORT POINT BEER DINNER MENU
Mediterranean mussels steamed in beer with housemade chorizo
Export Dortmunder Style Lager
Artichoke soup Meyer lemon-cilantro cream
Galaxy Park Single Hop Pale Ale
Beef barbacoa taco charred green onion salsa
KSA
Roasted duck tamale mole coloradito
Westfalia Nuremberg Red Ale
Flan tradicional candied kumquats
Animal Tropical IPA
--------
The Bay Area-based brewery's history can be traced back to Mill Valley Beerworks, a small brewpub founded in 2010 by brothers Tyler and Justin Catalana. Four years later, they opened a brewing facility in the Presidio of San Francisco, first selling only beer by the keg and then in 2015 launching their line of canned beer, which features now iconic packaging that expands on their timeless logo. Today, Fort Point has, according to SF Chronicle Wine Critic Esther Mobley, "arguably become the San Francisco craft brewery."
Fort Point focuses on clean, classic, keep-it-simple beers; their ever-popular KSA sold 166,000 cases in 2019, more than ten times the next best-selling Kolsch in the state. They currently produce 40,000 barrels per year, with a five-year goal of 100,000 barrels per year.
Like previous dinners, the Fort Point beer dinner will be held in Abajo, Comal's private dining room. Dining with Mike Schnebeck, 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, a series of producer dinners that are collaborations between Comal's kitchen and the featured vintner, brewer or distiller. Previous dinners have showcased Arnot-Roberts Wines, Wind Gap Wines, Bedrock Wine Co., Mezcal Vago, Del Maguey Mezcals, HenHouse Brewing Company, Fieldwork Brewing Co., and many others.
read more
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FORT POINT BEER DINNER MENU
Mediterranean mussels steamed in beer with housemade chorizo
Export Dortmunder Style Lager
Artichoke soup Meyer lemon-cilantro cream
Galaxy Park Single Hop Pale Ale
Beef barbacoa taco charred green onion salsa
KSA
Roasted duck tamale mole coloradito
Westfalia Nuremberg Red Ale
Flan tradicional candied kumquats
Animal Tropical IPA
--------
The Bay Area-based brewery's history can be traced back to Mill Valley Beerworks, a small brewpub founded in 2010 by brothers Tyler and Justin Catalana. Four years later, they opened a brewing facility in the Presidio of San Francisco, first selling only beer by the keg and then in 2015 launching their line of canned beer, which features now iconic packaging that expands on their timeless logo. Today, Fort Point has, according to SF Chronicle Wine Critic Esther Mobley, "arguably become the San Francisco craft brewery."
Fort Point focuses on clean, classic, keep-it-simple beers; their ever-popular KSA sold 166,000 cases in 2019, more than ten times the next best-selling Kolsch in the state. They currently produce 40,000 barrels per year, with a five-year goal of 100,000 barrels per year.
Like previous dinners, the Fort Point beer dinner will be held in Abajo, Comal's private dining room. Dining with Mike Schnebeck, 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, a series of producer dinners that are collaborations between Comal's kitchen and the featured vintner, brewer or distiller. Previous dinners have showcased Arnot-Roberts Wines, Wind Gap Wines, Bedrock Wine Co., Mezcal Vago, Del Maguey Mezcals, HenHouse Brewing Company, Fieldwork Brewing Co., and many others.
show less
Date/Times:
2020 Shattuck Avenue, Berkeley, CA 94704
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