girl + goat

Last Wednesday night at Five Bar, located in Perth’s ever trendy suburb of Mt Lawley where Espresso Martinis are in constant demand, it was beer that took centre stage and Mountain Goat was undisputed King.

Five Bar | 560 Beaufort Street, Mt Lawley
Keep up with beer events at Five at their Facebook page

Not so long ago I was the Assistant Manager at Five Bar, a small bar with a big beer focus, located in the increasingly trendy suburb of Mt Lawley. In an area where the demand for Espresso Martinis runs rampantly high, to be opening a beer focused small bar was just a little bit exciting. We started running beer events, and to see how many people were interested in and loved their craft beer was the best part of my job. I’ve moved on to another job in another place, but I will happily drive back for great beer and to catch up with old friends.

Wednesday night saw Five Bar host Mountain Goat Co-Founder and Chief Brewer Dave Bonighton for ‘A Night of the Goat’. He had come over from Melbourne for a brief visit to see what was happening here in the West and I think he went back to Melbourne with a smile on his face.

The Mountain Goat story starts in the 1990s with two mates, Dave and Cam, who wanted to make craft beers. Their first beer, Hightail Ale, hit Victorian shelves for the first time in 1997 and their Steam Ale, certified organic, soon followed. Since then we have seen a diverse list of limited release beers (called ‘Rare Breeds’) and collaboration beers (called ‘Cross Breeds’) emerge to show off just what this little Australian brewery can do. Whilst I was working at Five Bar I snapped up lots of Mountain Goat beers and delighted in customers trying them for the first time and instantly falling in love. As you can imagine I was really quite excited at the prospect of meeting Dave; I got to Perth at 3pm so I had 3 hours to kill until the event…

After driving for a couple of hours I felt deserving of a pint and so arranged to meet a friend at The Queens, just up the road. Once it was a pub where the taps were an even spilt between Carlton United and Lion Nathan but nowadays their line up of draught beers is rather impressive, boasting Mountain Goat, White Rabbit, Two Birds and Feral Brewing to name a few. I noticed Vale IPA (South Australia) on tap and since I have only enjoyed it once before from the bottle I had to have it. It’s an extremely well balanced IPA with all the great characteristics I love about American IPAs – the citrus, the pine and the stone fruits and the malt sweetness backs it up perfectly too. That pint went down a little embarrassingly quickly. Opting for something a little more refreshing and with bigger tropical fruits and passionfruit I then chose Two Birds Golden Ale for my next drink and that too disappeared rapidly.  The scene was set for a rather beery evening..

Vale IPA at The Queens | 520 Beaufort Street, Mt Lawley
Vale IPA
5.5% abv | 41 IBUs
Style: American India Pale Ale
Hops: Galaxy, Nelson Sauvin & Citra

It was 5pm when I arrived at Five Bar for ‘The Night of the Goat’ event, still a good hour before it all kicked off so it gave me the chance to say hello to the staff and catch up on what has been happening. My early arrival also came with a beery reward as they had managed to get a hold of a keg of Collaborator – a brew from Feral Brewing (WA) and Two Brothers (VIC) that was created in celebration of 20 years of the Australian International Beer Awards. A schooner would tide me over quite nicely until all things Goat underway (tehehe!).

I sat at the bar enjoying the Collaborator, a really interesting stone fruit/chocolate sort of number (I nabbed two bottles whilst doing my obligatory stop at The International Beer Shop so I’ll be sure to do a separate post shortly on this one) and admired the big blackboard menu. Meanwhile, in the kitchen, it was all hands on deck as the chefs Mitch and Nelly were busy preparing the menu they had specially put together for the night.

Mountain Goat Surefoot Stout
4.9% abv
Style: Sweet StoutMountain Goat Hightail Ale
4.5% abv
Style: English Amber Ale

 

With the kitchen buzzing, Mountain Goat pouring from two taps and bottles of Mountain Goat Rare Breed and Cross Breed in the fridges, it was just a matter of time and people. Looking around the bar at 5.30pm it looked like a fairly typical Wednesday night but by 6.15pm I noticed a lot of familiar beer-loving faces. By 6.30pm it was almost a full house and almost half the people had come down to meet Dave and get their fill of all things Goat – both in the beer and the food sense.

The Menu

Mountain Goat Surefoot Stout recommended with Goat Shoulder + Mushroom Pie

Mountain Goat Hightail Ale recommended with Roast Roulade of Goat Leg, Chevre and Beer Baked Quince

Mountain Goat Two Step Cider recommended with Milk Poached Goat Belly w/ Fennel + Apple Salad

Mountain Goat Steam Ale recommended with Goat Tartare and Toasted Baguette

The Gypsy & The Goat Pepperberry Black IPA recommended with Goat Shoulder Sausage + Plum Chutney

Mountain Goat Rare Breed Rye IPA recommended with Ryppa Goat Balls

Goat Shoulder and Mushroom Pie

Now I must admit that I didn’t do any of the beer and food matching suggestions, instead drinking mostly Surefoot Stout and Hightail Ale off tap since it’s pretty rare to find those pouring fresh where I am. It was easy to enjoy several schooners of Surefoot Stout, a 4.9% abv sweet stout that is part of the Mountain Goat Rare Breed range, that was once in yearly production. It boasts well balanced bitterness, soft dark malts and hints of chocolate and coffee. I switched briefly to Hightail Ale to enjoy with the food and it was a sensational match with the Goat Tartare; the meat was soft and flavoursome with the spices from Hightail enhancing all the intricacies of the Tartare. Sadly I missed out on the Goat Shoulder and Mushroom Pie and Ryppa Goat Balls, purely from talking way too much, and therefore there will be no jokes about Goat Balls here; Ryppa or otherwise…

[Apologies in advance for the red hue on all my photos – I could say it was a deliberate tactic to emphasis the amber hue of the great beers on the night but it’s just my lack of attention to colour balance on my camera]

Goat Tartare
Roasted Goat Leg with Chevre & Beer Baked Quince

The Roasted Roulade of Goat Leg with Chevre and Beer Baked Quince was sensational. Garnished with a little malt that soaked up as much of the sauce as it possibly could (and I don’t blame it), this dish was a little sweet and quite rich; it presented beautifully.

The Goat Shoulder Sausage and Plum Chutney was a delightful little dish that was lightly spiced and soft with just enough fruit from the chutney providing a nice contrast. If I had managed to get a hold of The Gypsy & The Goat (a collaboration between Mikkeller and Mountain Goat) before it sold out, I am sure it would have been a lovely match.

Goat Sausage and Plum Chutney

I had not intended on having the Milk Poached Goat Belly with Fennel and Apple Salad as I couldn’t quite get my head around the concept of milk poaching and I have never really enjoyed fennel. However it was ordered for me and it ended up being one of the dishes I enjoyed the most. The meat was falling-apart-soft and against the crispness from the Granny Smith apple it made a simple but amazing contrast. Again, a garnish of malt on top not only looked great but provided a little more contrast and flavour to an already great dish.

Goat Belly with Fennel and Apple Salad

One of the best things about beer is the people and meeting Dave was nothing short of a pleasure. Like all brewers I have been fortunate to meet, Dave is delighted to chat all things beer with fellow beer-lovers. He smiles a lot, laughs a lot and he’s curious about peoples journeys, not purely how they found Mountain Goat, but how they came to delve into the craft beer culture in the first place.

As I have said time and time again, I love the stories behind beer and even when those stories are pretty simple it still speaks volumes about beer. To demonstrate, I was in conversation with Dave and one of Five Bar’s regular beer event attendees who was asking Dave how the collaboration between Mountain Goat and Mikkeller came to be. In different industries I am convinced that if you enquired about the origins of an international collaboration you’d get a very long story involving marketing plans and cross promotional branding activities. Dave’s story, however, was more a case of two brewers who were going to be in the same place at the same time and thought it would be fun to make something together, highlighting the open nature of the beer community.

I am pretty sure I walked around with a big smile on my face for the entire evening. Meeting Dave, enjoying the Goat beers and food and chatting with beer folk from all parts of the industry; it’s all why I love beer.

Co-Founder and Chief Brewer at Goat – Dave – and I; see how happy beer makes you?!

Fried Mice + Fresh Fish + Local Beer

I love the Clancy’s Fish Pubs, the food is always tasty and fresh with a great range of tap beers with a local focus. When visiting any of the Clancy’s Fish Pubs – Fremantle, City Beach, Applecross and Dunsborough – it should be compulsory to order a minimum of one serve of Fried Mice and a pint of something local.

It was my boyfriends birthday over the weekend so his folks came down for a visit and we thought a Sunday lunch would be a nice way to spend an afternoon. We wanted to take them somewhere they hadn’t been before and if that place happened to have some fantastic beers on tap, well, that was just a cheeky bonus. Clancy’s Fish Pub Dunsborough fit the bill nicely, and since they don’t take bookings it was an easy exercise of rolling up at our leisure.

I love the Clancy’s Fish Pubs, the food is always tasty and fresh with a great range of tap beers with a local focus. When visiting any of the Clancy’s Fish Pubs – Fremantle, City Beach, Applecross and Dunsborough – it should be compulsory to order a minimum of one serve of Fried Mice and a pint of something local.

Fried Mice
Battered and deep fried Jalapenos stuffed with Persian Fetta
Served on Red Capsicum Rouille with Sour Cream
(gotta have something to ease the burning heat!)

It was just after 12noon when we arrived at Clancy’s Fish Pub Dunsborough and plenty of other people had clearly had the same idea; not surprising since it was a sunny long weekend and the last one West Australians will get for a few months.

We hit the bar and delved head first in a diverse list of tap beers with a lot of local representation from Little Creatures, Nail Ale, Eagle Bay Brewing, Bootleg Brewery, Cowaramup Brewery, Tanglehead Brewing and Feral Brewery. With so many great local beers to choose from, it makes for a delightfully hard choice! We selected an array of beers to start with so we could do a little tasting of our own …

  • Nail Ale Australian Pale Ale
  • Eagle Bay Kolsch
  • Mountain Goat Steam Ale
  • Cowaramup Pilsener
It’s always a pleasure to have a pint of Nail Ale Australian Pale Ale, it’s consistently delicious with a great balance of bitter and fruit. It uses pale and crystal malts with Tasmanian Pride of Ringwood hops, for earthy, strong flavours, and Hallertau for floral aromas. Since Clancy’s are the only venues I see Nail Ale on tap it almost seems mandatory to get a pint.
Pint of Nail Ale Australian Pale Ale
They may not be the biggest brewery but Nail Ale do make headlines – Antarctic Nail Ale was a very limited release of 30 bottles in 2010; Nail Ale Pale brewed with Antarctic ice brought back by the Sea Shepard from an anti-whaling campaign. A single bottle sold for $800 in a fund raising auction for the Sea Shepard Conversation Society. If anyone tried it, I’d love to know the result!
I was given the responsibility of selecting beers for my boyfriends parents, a task that I happily took on. They enjoy lagers and pilsners and shared in a few Coopers Pale Ales we had the evening before. With this in mind I picked the Eagle Bay Kolsch and Mountain Goat Steam Ale.
I’ve said it a number of times but Kolsch is one of my favourite styles both for flavour, and as a style for recommending to lager enthusiasts. Eagle Bay Kolsch is light bodied with lovely hops and a little spice and stone fruit. It’s bright and looks gorgeous in the glass.
The words Mountain Goat Steam Ale conjure up images in my mind of a goat driving an old steam train. As for the beer itself, it is delicately herbal and fruity with a bit of wheat malt for extra refreshment and Cascade and Citra hops. Coming in at #37 in the 2011 The Critics’ Choice: Australia’s Best Beers, up from #47 the previous year, it’s also 100% certified organic.
Thankfully both beers were enjoyed; there’s something sweetly rewarding when you pick a beer for someone and they like it and order another.
It had also been almost a year since I’d tasted the Cowaramup Pilsener from a tasting paddle on a visit to the brewery almost a year ago. During my day in the brewhouse of Colonial Brewery with Mal, Head Brewer, he had been singing the praises of Jeremy and his Cowaramup Pilsener so when I spotted it off tap I was keen to have a pint. The family owned and operated Cowaramup Brewery lies on the edge of Margaret River in Cowaramup, a town that is affectionately known by the locals as “cow town”, and they grow a few hop varieties on site that are used in their beers. Their Pilsener was awarded a Champion Lager trophy at the 2011 Australian International Beer Awards and made its first appearance in latest The Critics’ Choice Australia’s Best Beers at #58. It’s a German style Pilsener conditioned for seven weeks and using Perle and Tettnanger hops, both of which originate in Germany.
Perle Hops were breed from the English variety, Northern Brewer and an undisclosed male parent at the German Hull Hop Research Institute. Whilst that may bring up a kind of Frankenstein inspired image of producing hops, the result here is not disastrous. Perle has great versatility for bittering, flavour and aroma. Perhaps this sort of versatility, combined with a resistance to common hop diseases, is why it’s the most widely planted hop variety in Germany.
Tettnanger, a Southern Germany hop variety, possessing similar characteristics to Saaz hops (most known for their presence in Pilsners) and considered a bit of a “classic” hop. In wide demand from all over the world, it’s traditionally used to produce German Pilsners for it’s citrus/grassy flavours.
We soon noticed the line for ordering food was starting to grow so we grabbed our beers and headed for the queue. When we first joined the line our intention was to order one serve of Fried Mice and one serve of Grilled Sardine Fillets. By the time we reached the counter we ordered 2 serves of Fried Mice, the Grilled Sardine Fillets and 2 serves of Tempura House Fish & Chips. I wonder whether that happens to everyone standing in the line which just happens to be right where the food comes out of the kitchen.
Soon it was time for another round and my boyfriend and I opted for something different again and something darker.
  • Bootleg Black Market IPA
  • Tanglehead Stout
The Black Market IPA is one of my favourite offerings from Bootleg Brewery which has been operating in the Margaret River region since 1994. The happy harmony between dark malts, creating richness and darkness, and aromatic and floral hops, makes for one of my favourite brews. It was also an interesting match to the Fried Mice, acting like an IPA would to the heat of the dish on top of dark malt richness adding a contrasting rich sweetness. The Black IPA, India Black Ale, or whatever you want to call it, has been surfacing in popularly in recent years and if you’re keen you’ll find a great article on the style on ‘Australian Brew News’.
Bootleg Black Market IPA + Fried Mice + Tempura Fish & Chips
The fish was caught and delivered that day!
Tanglehead Brewery is located in Albany amongst the Great Southern region of Western Australia, the town is most commonly associated with whale watching, the Stirling Ranges and Bluff Knoll. I have not visited Albany since I was a kid (and the only thing I remember is being car sick and throwing up in the hotel) so I will have to make a point of returning soon. They had the Tanglehead Stout on tap, which is an Oatmeal Stout, silky and rich and dominated by chocolate and coffee notes. It was a rather strange follow up to the Black Market IPA and played a bit of havoc with my palate but certainly a nice velvety drop.
The food arrived in good time considering the place had filled up very quickly and we wondered just how many serves of their Tempura Fish & Chips would have been pumped from the kitchen over the long weekend. The fish tasted fresh and flavoursome and was perfectly cooked; the Fried Mice were great (as always) and thankfully didn’t burn your palate to the point of numbness and the Grilled Sardine Fillets were a great tangy little bite to start on.
Grilled Sardine Fillets with Chargrilled Ciabatta and Scorched Lemon
Tempura House Fish and Chips with Green Salad and Tartare Sauce
The atmosphere at Clancy’s is always a bright and bubbly one with yellow, red and blue seats scattered throughout the venue. The grass, having seen a decent dose of rain recently, was healthy and green with parents and kids running around, kicking a footy (despite seeing West Coast lose to Brisbane on the big screen TV inside) and enjoying the open space and sunshine. The staff are friendly and it speaks volumes when you see the bartenders having a laugh and a joke with each other and their customers; it looks like a great team with Jane (formerly of the Clancy’s Fish Pub Fremantle) running the show. Combine this with great fresh food (their fish is caught and delivered fresh daily) and an impressive representation of local beers and ciders and it really captures what the South West is all about.

Mountain Goat + Mount Lawley

Don’t you just love Mountain Goat? I do. And don’t you just love it when you get the chance to meet a brewer?

Don’t you just love Mountain Goat? I do. And don’t you just love it when you get the chance to meet a brewer? … Brewers on tour !

Mountain Goat has been bringing us great beers since their Hightail Ale first hit Victorian shelves in 1997.

Dave from Mountain Goat will be dropping by Five Bar, Mount Lawley, to showcase some of their damn fine beer. The line up will include regulars such as Hightail Ale, Steam Ale and their new apple cider, 2 Steps. Also on the billing will be their latest Cross Breed, a collaborative brew with Mikkeller – Pepperberry Black IPA – and Rare Breed – a limited release Rye IPA. If you needed another reason to mark the event in your calendar there is something special appearing on tap.

One of the starts of the night – Cross Breed Black Pepperberry IPA

Just because they can, the boys in the Five Bar kitchen – Nelly & Mitch, will be serving up goat signature dishes to match the beers on offer.

Goat brewer + Goat beer + Goat food = I will see you there!

No tickets required for this event

Where: Five Bar | 560 Beaufort Street, Mt Lawley
When: Wednesday 13th June 2012
Time: 6.00pm