Mountain Goat Hightail Ale

Total Score: 7.4/10 Malt1 CutGrass1 Caramel1 Nonicpint1

I picked these up from my local on special (same price as Matilda Bay Fat Yak). Both this and the Steam Ale are organic beers… good for them! Actually I’m keen to support brewers that make their beers with natural ingredients and without preservatives; if the Germans can do it on a macro scale why can’t we?

Poured from a 330ml bottle into a Guinness pint glass.

A: This Ale poured with very little head, not a bad thing for an Ale as far as I’m concerned. The body is a rich cloudy and earthy brown (bottle conditioned). The head (which left a tiny ring of lacing around the glass) is best described as beige… a good colour in this instance. 6/10.

S: Caramel malts that lead to a fruity hop aroma, with no hint of metallic macro crap… very nice indeed! 7/10.

T: The caramel malts come to the forefront and fade towards grassy hops that leave a bitter burnt toffee and slight caramel aftertaste. This is a classic English real (Pale) Ale flavour profile, which I happen to be a huge fan of having spent a formative year drinking Ale in the UK (my 21st year to be exact). 8/10.

M: A little bit on the fizzy side for the style but nonetheless acceptable. I suspect this is an Ale that would really come into its own if served at room temperature… that is to say UK room temperature (10-15 Celsius) not Australian room temperature (24 Celsius right now). 5/10.

D: Two words: Session. Beer. Yeah I could down a six pack of this quite easily in an evening. Mountain Goat have provided a solid base here of with which they can progress further into more experimental brews [and indeed they have with their “Rare Breed” single batches, a few of which I wish were full-time rotating beers]. 8/10.

Food match: Dare I say fish & chips? I just did! Also could go a classic bangers & mash with this (with gravy and roasted carrots of course).


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