Last month, for the first time in our adulthood, my partner and I were invited to a party at the next door neighbours house. I love “country living”.
Last month, for the first time in our adulthood, my partner and I were invited to a party at the next door neighbours house. I love country living! They hired a funky little reggae band and asked everyone to bring along a plate of tapas. I decided to go with the classic Patatas Bravas and used a recipe from Jamie Oliver’s “Jamie Does …”. Another great Jamie Olive recipe that was easy to make and sensational to eat. Even better was the small mountain of left over sauce – perfect as a pasta sauce following evening.
Dinner was nice and easy with the sauce all done the only thing I had to do was cook some pasta and garlic bread. More important though was what beer to choose. Considering the spiciness and richness of the sauce I grabbed some Vale Ale IPA from our fridge. Vale IPA is an Australian style India Pale Ale using Galaxy (AUS), Citra (US) and Nelson Sauvin (NZ) hops. As you’d expect there’s citrus and tropical fruits among a good amount of bitterness making for a nice drop, probably my favourite from the Vale range of beers.
The Vale IPA was a fantastic pairing with dinner, matching assertive spiciness with hop bitterness and the richness of the sauce with a good malt body.
Bravas Sauce, from “Jamies Does …”
olive oil + 1 chopped brown onion + 4 cloves of sliced garlic – cook for 5 minutes
add 1 peeled and chopped carrot + 3 chopped fresh red chillies (deseeded) + few sprigs of fresh thyme – cook for 5 minutes
add 1 x 400g tin of chopped tomatoes + 1 tblspn sherry vinegar + salt + pepper – bring to boil then simmer on low heat for 15 minutes or until carrots are soft. Put through blender or use hand blender until sauce is smooth.
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.
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..
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.
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.
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
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]
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.
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.
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.