Goulburn Valley Giants - the Beautiful Carlton Clydesdales

By: Alana Bilston - featured in the Winter 2014 Edition of the Horse Downunder Magazine

At home with the beautiful Carlton Clydesdales and their new recruit Hamish.

The view from the lorry heading out to training

Rich, Ray and Glen

Hamish

Glen and Cassie in the AFL Grand Final Parade

Ray catching the boys in the morning

A gentle flick of the reins, followed by an encouraging come on lads and the old lorry lurches forward. The clink of harness plays an evocative jingle, as gentle giants Clancy, Marcus, Andy and Hamish fall into rhythm. Today the Carlton & United Breweries Clydesdales are at home, they have their exercise gear on and it is time to teach new recruit Hamish the ropes.

Proudly holding the reins is team manager Glen Pate. For 30 years he has been in charge of the majestic team, and he is particularly pleased with the progress of his new apprentice. To call Hamish just big is not a fair description, “At 18.2hh he’s a mountain of a horse, but a big kind horse,” said Glen.

Picturesque ‘Landscape’ farm at Tallarook in country Victoria is the home for the Carlton Clydesdales. Stretching their legs alongside the Goulbourn River, with access to 600 acres there is plenty of room for them to roam, “When they’re off the job, they are in a beautiful place like this and they get to enjoy being horses. They earn their rest,” commented Glen. 

In addition to Glen, the human component of the team comprises Richard Geldard and Ray Mitchell. Rich has 25 years experience with the team, whilst Ray has already notched up ten.  Assisted by a few stable hands, these three blokes are the senior teamsters and the envy of equine enthusiasts everywhere.  For Glen, finding his way into the job was a fairytale come true, “As kids we always looked forward to going to the Royal Melbourne Show. I used to spend most of my time around the aisle where the brewery horses were and I always thought; I’d love to do this. In those days kids could have a ride on the brewery lorry. I was always first in line to do that, never thinking that I would get the opportunity to work with C.U.B and the Clydesdales.”

Perhaps Hamish was always destined to join the brewery crew as well.  “We’ve bought him as an older horse. If we had Hamish longer he would have a couple of years experience under his belt by now,” said Glen.  Usually the Carlton Clydesdales begin their training at three years of age. Although a superb looking stallion, Hamish was not successful with siring any foals, so Glen purchased him for the brewery.  At six years of age, he is considered to be a mature age student!

Training sessions, like today’s trip down the back paddock for some circle work, are important. When Glen takes the team out he has to be confident in their abilities, “A lot of the time a brewery horse spends more time standing than moving,” explained Glen, “They are going to be surrounded by people and getting attention.” Parades, bands, streamers, noisy crowds, constant stopping and starting in processions, the horses need to be conditioned. In the middle of the A.F.L Grand Final Parade down Swanston Street in Melbourne’s C.B.D, there is no escape route or quick exit! “When they get in that truck and stand outside a pub or amongst the public, they know what the job is and they’re quite relaxed about it.”  This was evident at the 2013 grand final parade, as Clancy stood calmly tied to the front of the truck whilst trams zoomed by only metres from his backside!

When asked to define the job title Glen laughed, “It’s a specialist role. Trying to classify it with the tax man, there is no drop down box that says Clydesdale teamster!” He explained that it’s more than just taking the horses to C.U.B. promotional events, “We’ve got a responsibility to the company and to the public to tell the story of the link between the Clydesdales and C.U.B. We are delivering a heritage message. Visiting a pub or the Melbourne Cricket Ground, we are part of the C.U.B experience by having the horses at the event.”

Lucky for Hamish, a brewery horse’s life has changed. Once workhorses pulling delivery vans, these days the four-legged employees are icons of the company’s legacy. The only brewery horse team still operating in Australia, 2014 marks 150 years of the relationship between horse and company. Last used as delivery horses in Melbourne in 1953, these magnificent giants are a nostalgic link to a bygone era.

As Rich jumps down from the lorry to open the gate, the horses niggle each other. Glen commented that at times the Clydies can be too smart, “They hear us climb up and count three people on the lorry and one says right-o time to move off.” As the nearby cows raise their heads at the sound of the approaching wagon it could easily be forgotten that this is actually a job. Appreciative of their occupation, the boys point out that it involves a lot of travel, weekend work and all weather conditions!

Asked what makes a good brewery horse the boys raised their eyebrows and exhaled slowly,  “I could go on all day about that,” said Glen, “Yeah it’s a big subject,” agreed Rich. Glen admits that although he grew up with Clydies (his grandmother was a breeder), “My education with Clydesdales really started when I joined C.U.B. What I thought I knew was actually very little. Learning the science behind the Clydesdales has been the big difference; why they have certain conformation and why certain horses are more superior to others.”

Taking a deep breath Glen attempted to breakdown the key elements of a good brewery horse. The criterion is detailed and reasoned. Conformation is paramount. Starting at the top Glen said, “A good alert horse with a strong intelligent head, set on his shoulders really well.” Moving to the other end they are looking for a nice powerful rump, whilst at ground level, “nice big broad feet which are going to absorb all the weight of the horse. Pasterns are a good shock absorber and these horses need that good shock absorber working on the road,” said Glen. The checklist is long. Therefore, once a good bloodline is established, it is not uncommon for the horses to be related. The team currently has brothers Clancy and Marcus. And how does Hamish rate, “He’s got the characteristics that you would like half a dozen horses to have because they would make a pretty impressive team.” So there you have it, 900kg of gentlemanly perfection!

There are eight geldings that make up the male dominated profession. “If you had a mare as good as some of these geldings, you are going to want to breed with her,” said Glen. Purchased as colts, they are gelded and integrated into the life of the brewery horse from the beginning, even before being broken-in to harness. With the experienced horses as mentors, the young novices are quick to learn the routines. Taking a trip on the truck into nearby Seymour, the horses learn to stand tied to the truck in the busy main street. “They will go and stand in the shed for a few hours and learn to absorb the smoke from the hot shoeing, and have their own feet trimmed,” said Glen, “They seem to learn the feeding routine very quickly,” he laughed, “Twice a day they are eagerly waiting with all the others.”

Immaculately presented when they’re on the job, today the horses are just in their workout harness, or ‘exercise clothes’. Ray said it takes about an hour to get each horse ‘suited up.’ Manes flowing, tails braided, ribbons artistically woven through, harness polished, Glen, Ray and Rich do it all. They scrub up all right too! Fortunate to be using beautifully handcrafted harness Ray commented that it is irreplaceable, “It’s hard to strike a balance between using it and preserving it.”

There is another member of the regiment who can’t be forgotten. As the team goes about its training drill Cassie the Dalmatian, and official brewery mascot, is delightedly racing around the paddock.  The traditional carriage dog, her role would have been to run alongside the delivery lorries to protect the horses from stray dogs.  Nonchalantly strolling between the horse’s legs as they were being harnessed, these days Cassie rides smugly atop the grand beer wagon, barking excitedly and enjoying the atmosphere of the crowds.

Keeping a watchful eye on Hamish to make sure he keeps the rhythm and doesn’t leave reliable Marcus to do all the work, Ray explained that the back pair in a team of four ‘work the pole’ and do the majority of the pulling.  So it seems the best spot is to be upfront, or in the paddock joked Rich.  After a month off and only a couple of previous runs in a team of four Hamish is working very well. “We find that we progress them to a four horse team pretty quickly. It must be the pack mentality. They gain confidence and pick up the rhythm from the others,” said Glen,  “They’re like a football team. Off the ground they are all different. They bite and argue amongst themselves. But once the game starts they’ve all got their positions to play and they all work together really well. Once the game is over they go back to the paddock and being larrikins.” 

Back at the stables each horse waits patiently to be unhitched. Reflecting upon his honoured role Glen said, “I just enjoy spending time with the horses. On days when I’ve been really busy, just coming down to the paddock and having a drive is great.”  Passionate about their jobs the boys acknowledge that if it wasn’t for the horses, they are nobodies. With a full schedule, especially during the football season, the troop travels vast distances, “These days we tend to work in an arc from Brisbane around the eastern seaboard to Port Lincoln and into the rural areas,” said Glen. Up coming events are posted on the C.U.B website (www.carltonclydesdales.com.au.) An opportunity to view the regal spectacle and meet the team should be taken, “The horses have an impact on the public. People are mesmerized and drawn towards them, young and old.  Everyone wants to pat them or take a photo,” said Glen. It is a privilege to witness such historical greatness.

The boys agree that they don’t have favourites, although Rich remarked that at times you like each one for a different reason.  “I’d hate to guess but I reckon Rich and I would have both been involved with more than 100 Clydesdales,” said Glen.  Just like any work colleagues, the horses have their own personalities, “Andy, I think he would just rather be with people than horses, “ said Glen, whilst Marcus forgets that he is no longer a bottle fed foal, “He hasn’t got a mean bone in his body, but he’s pushy and likes to rub against you. The problem is, he’s not a foal anymore, he’s 850kg!” And the new recruit, “He’s just a big clown who wants to play. He’s the most immature of the lot.”

The clip clop of Hamish’s hooves echo through the stable block. After a refreshing wash he is left to dry off in the warmth of the sun. These beautiful giants are patient, poised and prestigious. Despite their robust physique, there is a sense of tranquility about them. Training is over for today. Hamish can return to his paddock and muck around like a big kid again. He is one step closer to attending an official outing.  He is one big step closer to being inducted as a member of the grand Carlton & United Breweries Clydesdale team, and cementing his place in history by being a part of 150 years of tradition.  

Thank you to our friends at Downunder Magazine for kindly sharing this story with Horsezone - Downunder Magazine is Australia’s leading horse, cattle and country lifestyle publication - check it out for more great articles!

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