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Council Beer Dinner Benefiting the MS Society

We are proud to be hosting our third Council Beer Dinner in the Tasting Room on Sunday, April 2nd at 4:30pm. For our first Beer Dinner in 2017, we are pulling out all the stops. This six course meal features pairings the first three beers to be released from our Magic Factory, Broken Wand with Raspberries, Lickable Staves, and Woofle Dust, in addition to the limited releases of Fun with Mangos and Sunrise Highway. Guests will enjoy a total of eight different beers with six courses prepared by some of San Diego’s Top Chefs, Tyson Blake (O’Brien’s Pub), Phil Esteban (Consortium Holdings), Matt Cammak (Hamilton’s Tavern/South Park Brewing), Mike Arquines (The Lab Dining Sessions), Kristianna Zabala (Nomad Donuts), and Brad Hightow (Florent Restaurant).

This event will benefit the M.S. Society and Team Arson, who are participating in the local MS Walk on April 8. We hope you can join us to support this great cause!

Ticket Sales: Start Monday, March 13, 2017 at 12pm Online, 2pm in the Tasting Room. Tickets are available online via & in the Tasting Room during normal hours.
Price: $75

Welcome Beer – Diamond in the Grain, Pilsner 5.2% ABV

Chef Mike Arquines, The Lab Dining Sessions
Kurobuta Belly & Loin | Green Garlic | Wild Mushrooms | Spring Pea "Flan" | Apple Sherry Vin
Paired with Sunrise Highway, Spontaneous Ale, 6.0% ABV

Chef Tyson Blake, O’Brien’s Pub
Lamb Carpaccio | Sour Ale Sabayon | Ikura | Mango
Paired with Fun with Mangos, BBA Golden Sour with Dried Alfonso Mangos 10.2% ABV (Released Nov. 25, 2016)

Chef Brad Hightow, Florent Restaurant
Foie Gras Torchon | Banana Bread French Toast | Plum-Habanero Jam
Paired with Rhetoric Weizenbock, Dark German Beer 8.6% ABV

Fresh IPA – Palate Cleanser

Executive Pastry Chef Kristianna Zabala, Nomad Donuts
Goat Cheese Cremeux l  Chioggia Beets l Black Pepper Cocoa Nib Sable l Green Apple Granita l Candied Fennel
Paired with Lickable Staves, Sour Red Ale Aged in Red Wine Barrels with Balaton Cherries 7.8% ABV (Release Date March 11, 2017)

Chef Matt Cammack, Hamilton’s Tavern/South Park Brewing Co.
Dry Aged Lamb | St. Agur Butter | Framboise Reduction | Purple Carrot Purée | Fermented Golden Beets
Paired with Broken Wand with Raspberries, Dark Sour Aged in Oak Foeder with Raspberries 6.3% (Debut - Projected Release Mid April)

Chef Phillip Esteban, Consortium Holdings
Rosemary | Vadouvan | Rhubarb | Champagne Vinegar | Basil
Woofle Dust, Golden Sour Aged in Oak Foeder, 6.0% ABV (Debut - Projected Release Mid April)

Earlier Event: March 18
Barrel Blending Experience