Mountain Goat started out back in 1997 when two mates decided they wanted better tasting beers and were determined to do something about it.
Dave discovered great beers in the US and took up home brewing to try and recreate them. When Cam had a similar epiphany in Vancouver, he sent Dave the now famous postcard with the message ‘We’ve gotta talk… let’s open a brewery’.
In 1997 the Great Britain Hotel in Richmond tapped the first official keg of Mountain Goat: Hightail Ale, an English style amber ale.
Dave and Cam admit that for the first few months they were their own biggest customers, buying rounds for their mates to make sure the keg poured through. Eventually, folks they didn’t know began buying their beer and soon other venues were keen to start stocking Goat.
The guys knew they were on to something and with some help from friends and family, the pair opened their Crown Street brewery in Richmond in 1999.
To help pay the bills, the brewery bar was opened once a month and soon hundreds of people were lining up to come in.
A Melbourne legend was born.
In 2004, to house the growing team, we relocated to a warehouse one street over on North Street, where we still are today.
2009 saw the launch of our organic Steam Ale, which was an immediate hit upon release and introduced a new wave of drinkers to Goat beer.
To keep up with demand, in 2011 Dave and Cam started brewing Steam Ale and all packaged beers at Asahi’s Laverton brewery under the careful watch of Goat brewers.
All keg and specialty beers continued to be brewed in Richmond, which is still the case today.
In 2013, we released our first beer in a can, Summer Ale, soon followed by a second, Fancy Pants amber ale. Pale Ale, joined the line-up in 2015.
2015 was our biggest year yet. Firstly by celebrating winning the Trophy for Champion Beer at the Australian International Beer Awards for our Barrel Breed Barley Wine, our first ever barrel aged beer, launching Pale Ale as the newest beer in our core range, then handing over the reigns to Asahi Premium Beverages.
Dave and Cam, having worked alongside Asahi for several years, trusted them to take over the next chapter in Goat’s journey and get good beer to even more people in Australia.
Since then, it’s been business as usual here at Goat. We still have the same brewers, with a few extra hands on deck, and we’ve been brewing even more Rare Breeds and limited releases than ever before.
We continue to support the same things we always have – our local community, good causes and live and local music.
Formal recognitions have also continued, with trophy wins at the AIBAs for Best IPA in 2016 and 2017, Best New World Pale Ale in 2017 and in 2018 we won Champion Large Australian Brewery.
In 2017 we launched Billy the Mid, our first ever mid-strength beer, which is now a permanent addition to the line-up.
In 2018, after winning Champion Large Australian Brewery at the Australian International Beer Awards, we added a new addition to the herd: GOAT Very Enjoyable Beer - a modern Australian lager that has allowed us to reach more beer drinkers than ever before.
The brewery and bar still operate in the back streets of Richmond with a line-up of old favourites on tap, as well as limited releases and brewery exclusives. We’ve also taken the Goat on the road, opening our Newtown Brewpub in October 2020, bringing a little bit of Mountain Goat to Sydney’s inner-west.
Our latest venture is Mountain Goat Spirits, which launched in 2020 with the release of Hopped Gin, a contemporary style gin that combines our desire to craft with our never-ending love for big, hoppy beers.
A lot has changed in the past two decades, but that pioneering spirit has never left us. After all, you can’t tame a Goat.
Thanks for joining us on the Good Beer Movement.