Meet Dave Bonighton, co-founder of Mountain Goat Beer, a micro-brewery in Richmond, Victoria. Dave has come a long way from humble beginnings of crafting beer in his backyard, to winning Champion Australia Brewer for Mountain Goat at The Australian International Beer Awards (AIBA).
Founded in 1997, Mountain Goat has been on the scene for a while now and has made quite a name for itself for its tasty, all natural ales. Find out Dave’s tips for aspiring brewers and thoughts on where the Goat is headed next on its Mountain climb.
1. You have been brewing for a number of years, starting out as a home brewer, what tips would you give to those wanting to try it out for themselves?
Don’t be afraid, there’s lots of room for more beer - just make sure your quality regime is bullet proof, and you know who your customers are.
2. What does winning the Champion Australian Beer at this year’s AIBA mean for you and the team?
It’s a bit overwhelming. We’re feeling it right down to the ground in here. It’s an honour and very humbling, but at the same time makes us want to get better and better.
3. Being a brewer seems like a dream job for many- what do you believe is the best part of your job and what are some of the challenges?
There’s an instant reward for your hard work, and it’s in your glass. The better you do your job, the better the reward - literally. That’s also the biggest challenge.
4. What’s next for Mountain Goat?
More barrel aging I think!
5. What meal would you match to the award winner- Barley Wine-Rare Breed?
It’s great with a cheese board at the end of a meal. Definitely shared.
6. Finally, heading into winter, what sort of beers would you recommend people try this season?
Drink something dark and rich for the colder months, especially here in Melbourne. Drink with the food you eat and the company you keep. We’ve got an Imperial Stout coming out shortly, so maybe start there!