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Bill Foley – Bacchus Brewing Co, Capalaba, QLD

Bacchus - Bill FoleyWhat was your first brew?
As a professional brewer, I can’t even remember. Though it would have been six at once. As a home brewer, Green Bullet Pale Ale. At the time it was the best beer I’d ever had, which isn’t saying much considering everything I’d ever brewed before that was a kit beer and a bad one at that. The step up in quality with all grain brewing really blew me away. I’ve brewed that beer many times since and I just can’t get that feeling back.

2. How did you get this job?
Mostly passion and blind luck. I started as an assistant brewer, coming from a home brewing background, before becoming the head brewer. I’d only been working for a month or so as an assistant brewer before the head brewer moved on and I was thrown straight in the deep end.

3. What’s your favourite beer that you have brewed?
Our QLD ale. A macadamia nut honey beer produced with oats and wattle seed. Dry and refreshing with a nutty malt finish. Actually I’ve got plenty of favourites. The Mosaic IPA is awesome.  Mosaic hops are awesome, in fact, just throwing mosaic at a beer will make it better. The Belgian Mocha Stout with lots of coffee and chocolate. Cunning Ninja’s Imperial IPA aged in rum barrels. And I’ve got to mention the Big Red, Cock Ale infused with a whole chicken carcass. You’ve really got to try that beer to truly understand it.

4. What’s your favourite beer brewed by others?
Too many to choose from. Keeping it Australian I’d go with Feral’s Hop Hog. How do they get so much hop flavour and aroma in a bottle? Noisy Minor Anzus IPA. 3Ravens ESB served straight out of the cask was memorable.

5. Which beer would you like to brew?
I’m well over 4,000 brews in almost 4 years at Bacchus and it’s getting had to come up with new ideas but I’d like to give an Imperial India Pale Lager (IIPL) a go, again. First time it didn’t turn out as awesome as I’d hoped. Mosaic hops weren’t around then.

6. What name would you really like to give to a beer, and what type of beer would it be?
Supermassive Black Old, Old Ale. Up at around 15% and just about every dark malt thrown in there for good measure. Totally out of style but who cares, right? It’s getting to the point now that it’s just easier to come up with the name before the beer.

7. What’s your favourite beer style?
Can’t go past a few double IPAs. The problem is it’s usually a short session. What I really want to drink is a beer with the hop flavour and aroma of a big IPA but the alcohol of a mid strength.

8. What’s your favourite hop variety?
In order: Ahtanum for the marmalade, Mosaic for the fruit salad and Waimea for the mangoes.

9. What’s your favourite malt variety?
Special B cause it’s special. It gives off an awesome red colour too. I’m really loving the smoked malts at the moment. The Cherry Wood smoked malt is the closest thing you can get to American smokey barbeque sauce in a beer. It’s making me hungry just thinking about it.

10. Which do you prefer – draught, bottle or cans?
Always Draught. You’ve got to be sitting in a bar, soaking up the atmosphere to get it. It’s social and it fresh.


Technical Details of Brewery plant

DSC_4302v2Custom Brewery made in Germany.

It consists of six separate mash tuns and kettles.

Five of the kettles are capable of producing 60L of wort and one kettle that can produce 140L. A single brew can produce up to 400L of final product. The wort is separated into 8 individual fermenters.

We can create 6 different beers in a single run. The dude who designed this brewery must have been insane!

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