Category Archives: Training

Consultancy Corner – Beer Dimensions

Consultancy Corner – Master Brewers Paul Buttrick and Derek Orford: Beer Dimensions

Beer Dimensions have been sharing beer and brewing expertise with new and old brewers alike, since 2005.

Paul Buttrick and Derek Orford, both qualified Master Brewers, have held senior positions in a number of breweries producing famous brands such as Boddingtons, Murphy’s Stout, Heineken, Stella Artois and Tooheys. Their experience covers all aspects of beer and brewing technology and know-how, supporting breweries in the UK and internationally.

Craft/Microbrewery Start-Up & Development
Paul and Derek have successfully supported a number of start-ups, both in the UK and Europe, from feasibility study all the way through to commissioning and ongoing support.

Process Design & Optimisation
This covers both new and existing plant, to improve beer quality, production efficiency, and capacity utilisation.

Troubleshooting
Years of experience, and the highest level of technical know-how, enable a service to be delivered for any quality issue, related to any aspect of the process.

Designing & Developing Recipes
Beer Dimensions has developed many award-winning brands from scratch, across a wide range of beer styles.

License & Franchise Brewing
Both partners have been closely involved as both licensors and licensees of big beer brands. Paul worked with Cobra Beer for a number of years, whilst Derek is currently supporting the international rollout of Toast Ale.

Beer Tasting & Flavour Profiling
As accredited tasters with a number of breweries, and experienced beer judges, both partners have a detailed understanding of beer flavour, and the process design and raw material selection needed to create something new or improve the drinker’s appreciation of your beer.

Promoting Beer & Beer and Food Matching
Derek qualified as a Beer Sommelier in 2013, teaches for the Beer Academy, and has run a number of successful beer and food events.

Aligning Brands with Consumer Needs
Paul and Derek have worked closely with Sales and Marketing teams to ensure brewers and marketers have a clear, unambiguous understanding of what the drinker is looking for and how this is to be delivered by the brewer.

Beer Writing
Paul has written a number of well-regarded articles for brewing industry journals covering key parts of the brewing process.

Locum Brewing & Training
For breweries which need more sustained technical support, brewery leadership, or brewer development, Derek is available for longer assignments, both at home in the UK and abroad.

Get In Touch

For some glowing testimonials, and more, come and check out www.beerdimensions.com or contact Derek at derek.orford@beerdimensions.com or on 07794 215404.

 

Photos: MUSA Brewery, Lisbon, one of the many start-ups supported by Paul & Derek

Consultancy Corner – Master Brewer Mark Tetlow

Introduction to services…

mark tetlowCan I introduce myself?

My name is Mark Tetlow BSc Brew. Dipl Brew.

I have been working in the brewing industry for the last 30 years.

I am the founder of The Beer Hub – a valuable resource for brewers and publicans.

mt@thebeerhub.co.uk

www.thebeerhub.co.uk

The Beer Hub exists to offer a range of Consultancy Services allowing brewers and publicans to to ensure the safety, quality and consistency of serve.

beer hubThe Beer Hub also offers a range of beer events that can be tailored to meet your needs. These events are a great way to educate and enthuse your staff while raising the profile of your beers.

One area I am keen to help brewers and pub owners with is supporting the quality of their beers in trade. Recent articles I have  written for Cellar Craft have had very positive responses from the industry and has led on to me working with a number of companies who have identified that the integrity of their brands can be seriously affected by poor practices at the point of dispense.By designing and delivering bespoke onsite training and support packages The Beer Hub is able to help mitigate some of these issues.

beer hubWorking with a local micro brewery I have developed a beer brand BeerHub #1 a golden ale that is dry hopped with Mosaic hops to give it a soft apricot fruity nose.

The beer came second in the local CAMRA beer festival and is now sold in a number of pubs across the Midlands. I also work with big and small brewers covering everything from brewery start ups to supporting a National Brewers craft ale strategy and even acting as a consultant to a client looking to introduce Kombucha, fermented tea, into the market.

A bit about me

mark tetlow 2

After graduating from Heriot Watt Brewing school I have worked for a number of regional brewers namely Sam Smiths, Marston and latterly at Everards where I was the Quality Assurance Manager responsible for the quality of their products from raw materials through to final beer dispense.

I have been very fortunate to work in all areas of the brewing process and also to work within the trade which I believe gives me a unique insight as not many brewers can claim to have worked from grain to glass. Part of my responsibilities have been to run Technical Services departments and in this role I have been involved in training and auditing licences to ensure that the quality products brewed in the brewery are served to the end consumers as the brewer intended.

Over the last 10 years I have run numerous Meet the Brewer events in pubs and venues across the country, speaking to over 8000 customers sharing my passion for beer, brewing and beer food matchings.
In 2016 I successfully gained the Beer Academy’s Beer Sommelier award becoming the first Beer Sommelier in Leicestershire. I now train on behalf of the Beer Academy and run customer beer classes across the UK. I have also written articles for the press and spoken on the radio about beer and beer and food matchings.

Please take a look at The Beer Hub for a full description of the areas that I cover.
Tel: 07752 200280

Brewing Audit

Build up of Beerstone

NIPAC B  – Beerstone Remover

Corner-Technical

Beerstone removal

As a brewer you may have a problem with beerstone build-up in brewing vessels and containers.
Beerstone is a compound called calcium oxalate, and if not completely removed can harbour microorganisms. Beerstone is a common factor in wild yeast infections within breweries, it can also act as a nucleation point and cause gushing.
The removal of this material is carried out by using a concentrated formulation of nitric and phosphoric acids.

Nipac B is designed primarily for this application in breweries and is formulated to be low foaming and is suitable for use in recirculation applications. It can be used as an alternative to caustic based detergents in breweries for the cleaning of bright beer tanks and tankers whilst under CO2 atmosphere. A gel version exists for manual application where recirculation of the product is not possible.

https://murphyandson.co.uk/store/75-beerstone-removal

BENEFITS OF NIPAC B

· Excellent mineral and protein removal
· Aids removal of beer and milk stains
· Safe for use on Stainless Steel
· Can be used under CO2 atmospheres
· Suitable for use in CIP applications.
For more information and dosage rates please click on the following:
NIPAC B Technical Data sheet. Please contact our sales line or sales email to purchase this product.

logo_holchem

Hygiene from Holchem

Water, Water Everywhere. Murphy and Son Ltd

Water, Water Everywhere

We take treating your liquor very seriously at Murphy’s. If you purchase any of our liquor treatments please remember you are entitled to a free liquor analysis and our technical support. We will recommend the most suitable treatment for your brewery.
Send in 50ml of your water to our Laboratory

Send in 50ml of your water to our Laboratory

Introduction

Beer contains approximately 90% water, and the importance of the liquor to final beer quality cannot be over-estimated. Historically a correlation was observed between the liquor composition of an area and the type of beer that the region could best brew. The Pale Ales of Burton-on-Trent and Edinburgh, Porters of London, Stouts of Dublin and Lagers of Pilsen are classic examples. Water falling as rain, hail, sleet or snow is pure, but dissolves gasses such as oxygen and carbon dioxide from the atmosphere. On reaching the ground the water runs off into rivers, streams and lakes and on in some cases to reservoirs. The composition of the water in the reservoirs is dependent upon the nature of the catchment area. In areas where the rocks are hard, the water will not penetrate deeply, and will be ‘soft’ – that is low in dissolved salts. In areas where the rocks are more permeable – gypsum obrewing liquorr limestone for example – water will penetrate readily and dissolve many minerals on its way to the reservoirs to become ‘hard’.

The water supplied by local Water Authorities is required to be potable – that is fit to drink and free from pathogenic organisms. In order to reduce microbiological counts chlorine will usually be added, but the water is not sterile. Fortunately however the micro organisms found in water are not beer spoilage organisms, being unable to survive the conditions of high ethanol and hop resin levels and low pH found in beers. So the objective of liquor treatment is to convert the water sent to us by the Water Authorities into acceptable brewing liquor. This we achieve by the removal of unwanted ions and addition of required levels of desirable ions

DWB Liquor Treatment from Murphy's

DWB Liquor Treatment from Murphy’s

Calcium

Of the ions required for brewing, calcium is by far the most important. This is because of the acidifying effect that calcium has on the wort.

Wort contains large amounts of phosphates derived from the malt, and these have a buffering effect – that is they tend to mop up hydrogen ions and keep the pH higher than desired. Calcium ions precipitate phosphates as insoluble calcium phosphate and release hydrogen ions into the wort. It is worth mentioning at this point that whilst the pH of the wort is critical, that of the water in the HLT is not. The pH of water may vary from about pH 5 to pH 8 dependent upon the levels of dissolved carbon dioxide – even de-ionised water can have pH levels as low as 5 after exposure to the air. However the carbon dioxide is driven off by heat in the HLT and the pH of the water will rise.

A combination of the presence of calcium ions and the decrease in pH has a number of effects on the brewing process:

The lower pH improves enzyme activity and thus wort fermentability and extract.

The optimum pH for ß-amylase activity is about 4·7. Wort produced from liquor containing no calcium has a pH in the order of 5·8 – 6·0, compared to values in the range of 5·3 – 5·5 for worts produced from treated brewing liquor. The activity of the ß-amylase then is greatly enhanced by the addition of calcium, this exo enzyme increasing the production of maltose from Amylose, and thus making worts more fermentable.

Calcium has an almost ‘chicken and egg’ effect in the precipitation of wort proteins, both during mashing and during the boil.

Protein-H + Ca2+ Protein-Ca + 2H+

The hydrogen ions released further reduce the pH which encourages further precipitation of proteins. Proteins are also degraded, that is converted to simpler substances by proteolytic enzymes called proteases. These are found in the malt, and have optimum activity at pH values of about 4·5 – 5·0. The reduction in pH then caused by the presence of calcium encourages proteolysis, further reducing protein levels and increasing wort Free Amino Nitrogen levels (FAN). FAN compounds are utilised by the yeast during fermentation for the manufacture of Amino acids, and an increase in FAN levels in the wort improves the health and vigour of the yeast. High protein levels in beers also have negative effects, making beer more difficult to fine and encouraging formation of hazes, in particular chill hazes. Product shelf life can also be adversely affected.

Calcium ions protect the enzyme a-amylase from inhibition by heat.

a-amylase is an endo enzyme, cleaving the internal 1,4 glucosidic links of amylopectin resulting in a rapid reduction in wort viscosity.

It can be seen then that the presence of calcium has positive effects on the activity of both a-amylase and ß-amylase, two of the most important enzymes in the brewing process.

The drop in pH encouraged by Calcium ions in the mash and copper helps afford the wort and subsequent beer produced a greater resistance to microbiological infection.

The reduced pH of the sparge liquor reduces extraction of undesirable silicates, tannins and polyphenols from the mash bed.

The extraction of such materials is encouraged by alkaline sparge liquor. These materials are very undesirable, contributing to harsh flavours, hazes in the finished beer and decreased beer stability.

Calcium precipitates oxalates as insoluble calcium oxalate.

This again occurs in both the mash tun and the copper. Oxalates cause hazes in finished beers and also contribute to the formation of beerstone in FV’s, CT’s and casks. Oxalates are also thought to promote gushing in certain beers, although this is not generally a problem to the micro brewer.

The presence of calcium reduces colour formation in the copper.

This is due to the reduction of extraction of colour forming compounds such as anthocyanogens and pro-anthocyanidins during the sparge. The reaction: Reducing Sugar + Heat Melanoidins is also inhibited.

Calcium ions improve beer fining performance.

Calcium ions encourage yeast flocculation – being a divalent Cation it has a natural affinity for negatively charged yeast cells.
With all the above advantages of the presence of calcium and reduction in pH there is one minor disadvantage.

The reduction in pH causes a decrease in hop utilisation, giving less bitter beers.

This increases hopping costs, since more hops will be required to achieve a desired level of bitterness. However the optimum pH for hop isomerisation as used in the commercial production of isomerised hop extracts is about pH 10, so a reduction from pH 5·8 in a mash with untreated liquor to pH 5·1 out of copper for a treated brew is not too critical.

You will see that much of the calcium added to the mash is lost – precipitated out as phosphate, proteinate or oxalate. Since calcium is specifically required in the copper for further precipitation of these materials it is common to add calcium to the grist or Hot Liquor Tank and to then make a second addition to the copper. Where this is not practical it is quite acceptable to make a larger addition to the grist or to the H.L.T.

Bicarbonate

This ion needs to be very closely controlled in order to achieve good beer. High levels of bicarbonate cause high pH values throughout the brewing process according to the equation:

It should be noted that bicarbonate ions are rather more effective at raising wort pH than calcium ions are at reducing it.
The conversion of bicarbonate to carbonic acid is reversible until heat is applied, which drives off the carbon dioxide. This effectively removes the acidic hydrogen ion from the system by using it to form a stable water molecule. The wort pH therefore remains high and all the advantages derived from the presence of adequate calcium levels and reduced pH are lost.

We therefore see the following:

  • Harsh after-tastes in the finished beer
  • Extract will be reduced due to lower ß-amylase activity
  • Reduced protein precipitation due to high pH
  • Worts and beer more prone to infection
  • Increased extract of undesirable materials in the sparge, notably silicates, polyphenols and tanning

The net result of this is then to decrease beer stability and shelf life and to increase the likelihood of troublesome hazes. Colour will be darker, and flavour will be detrimentally affected. Hop utilisation will be increased, giving more bitter beers. It is then essential to ensure removal of excess bicarbonate. You will recall from Figure 1 that a hard water may contain 250 mgs/l of bicarbonate. The maximum level that can be tolerated without adverse effect for the production of pale ales is 50 mgs/l, and the preferred level would be about 25 mgs/l. It should also be noted that whilst additions of calcium may be made to HLT, grist and copper, the removal of bicarbonate must be achieved in the Hot Liquor Tank.

This may be done in a number of ways:

Deionsiation: Very effective, but high capital and revenue costs.

Lime treatment: Addition of carefully controlled amounts of lime (calcium hydroxide) to the HLT will precipitate the bicarbonate as calcium carbonate.

There are 2 major drawbacks:

  1. The amount added needs to be exactly calculated and over addition may result in an overall increase in alkalinity.
  2. The precipitated calcium carbonate can form a sludge on the bottom of the HLT that will need periodic cleaning.

Boiling: This again is a traditional method of removal of bicarbonate (Temporary Hardness) but again has 2 drawbacks:

  1. Very expensive.
  2. Only effective where the alkalinity is present as bicarbonate. If the levels of sodium, potassium or magnesium carbonates or hydroxides present are significant boiling will not be effective.

Acid Treatment: Now the most widely used method, for a number of reasons:

  1. Relatively inexpensive.
  2. Easy to use and does not produce sludge in the HLT
  3. May add desirable anions – sulphate or chloride.
  4. Can use phosphoric or lactic acids if no anions are wanted – eg for lager beers.
AMS Murphy and Son Liquor Treatment

AMS Murphy and Son Liquor Treatment

It is essential to rouse the liquor when acid treating in order to encourage the removal of the carbon dioxide. This can have corrosive effects on the materials of construction of HLT’s if left in solution.

Magnesium:

Is an essential element of brewing liquor because it is required by yeast as a co-factor for the production of certain enzymes required for the fermentation process. It is invariable formulated into liquor treatments at relatively low levels.

However caution must be exercised for 3 reasons:

  1. Excess magnesium can interfere with the reactions of calcium because its phosphates are more soluble
  2. Above about 20 mgs/l magnesium can give beer a sour and bitter taste
  3. In excess magnesium has a laxative effect

Sodium:

Is present in all beers. Excessive levels are undesirable as it imparts a sour and salty taste at high concentrations. The flavour is more acceptable when the sodium is present as chloride than as sulphate.

Potassium:

Is, like magnesium, a yeast co-factor and is required at trace levels for satisfactory fermentations. It is more acceptable than sodium from a flavour point of view, giving a salty taste without the sour notes. It is also gaining some favour as Doctors warn of the effects of high sodium intake on blood pressure. However potassium salts are very much more expensive than the sodium equivalents, and in excess potassium has laxative effects on the beer.

Sulphate and Chloride:

It is convenient to discuss the effect of these two ions together. Much is made in brewing literature of the impact of these ions on beer flavour characteristics – sulphate gives beer a drier, more bitter flavour, whilst chloride imparts palate fullness and to an extent sweetness. However what must be noted is that it is the ratio of the concentrations of these two ions that is significant, rather than simply the actual concentrations. A ratio of about 2:1 sulphate to chloride is about right for a bitter beer, and it makes little difference if the actual values are 500:250 or 350:175 mgs/l. As will be seen in Figure 3 ratios of 1:2 sulphate:chloride are recommended for mild ales, whilst a ratio of 1:3 may give best results for stouts or porters.

Sulphate and Chloride: It is convenient to discuss the effect of these two ions together. Much is made in brewing literature of the impact of these ions on beer flavour characteristics – sulphate gives beer a drier, more bitter flavour, whilst chloride imparts palate fullness and to an extent sweetness. However what must be noted is that it is the ratio of the concentrations of these two ions that is significant, rather than simply the actual concentrations. A ratio of about 2:1 sulphate to chloride is about right for a bitter beer, and it makes little difference if the actual values are 500:250 or 350:175 mgs/l. As will be seen in Figure 3 ratios of 1:2 sulphate:chloride are recommended for mild ales, whilst a ratio of 1:3 may give best results for stouts or porters.

Sulphur is essential for the fermentation process, since the yeast needs to manufacture the two sulphur containing amino acids, cysteine and methionine. Some yeast strains will use sulphur from sulphate ions for this purpose and will then excrete any excess as sulphite ions. These can then be reduced to form hydrogen sulphide or sulphur dioxide. Both of these materials have characteristic pungent odours and even at low levels can give unacceptable sulphury noses to the beer. Bacteria also have the ability to produce a wide variety of sulphury off flavours, including rubber, garlic and cooked vegetable.

Nitrate:

Levels of Nitrate are beginning to drop generally due to greater control of the use of nitrogenous fertilisers. Nitrates themselves are not a problem at levels below 50 mgs/l, however they can be reduced by yeast or bacteria to form Nitrites. These ions can then react with wort amines to form Nitrosamines, which are carcinogenic.

Trace Ions:

Metals such as Iron, Manganese, Copper and Zinc may be found in small quantities in water and are all utilised by yeast at levels below 1 ppm. Higher levels can cause colloidal hazes and metallic off flavours, particularly with higher levels of Iron. Silica should also be at very low levels in brewing liquor because of the likelihood of colloidal hazes being formed. Ammonia should be absent in brewing liquors, being indicative of contamination by sewage. Fluorine, present in most waters at about 1 ppm for dental purposes, has no detectable effect on the brewing process. However Chlorine, used for sterilisation, may be at relatively high levels at certain times of the year. This can cause problems since chlorine is a very reactive chemical and will readily react with organics to form chlorophenols. These have a medicinal (T.C.P.) flavour which is in some cases detectable at levels below 1 ppb. Chlorine will be lost to some degree by the heat in the Hot Liquor Tank, but not all water used within the brewery is from that source. Some brewers may use untreated liquor to break down to gravity in fermenter, and rinsing following caustic or acid cleaning cycles will typically be with untreated mains liquor. One solution is to treat both Hot and Cold Liquor Tanks with 10 ppm of Salicon Liquid 169 (20 mls in 10 brls liquor) and rouse vigorously to remove the chlorine. The sulphur dioxide reacts with chlorine in the manner described below – reducing reactive, undesirable and potentially harmful chlorine ions to chlorides.



Typical Liquor Analyses for Beer Types:
Bitter Mild Porter Lager
Calcium 170 100 100 50
Magnesium 15 10 10 2
Bicarbonate 25 50 100 25
Chloride 200 200 300 10
Sulphate 400 150 100 10

Nitrate – As low as possible
Metals – Zn, Cu, Fe,Mn Less than 1 ppm All figures are in ppm (mgs/ltr)

ams200

AMS Liquor Treatment

Please take a look at Murphy’s Liquor treatment range.

 

Using a microscope to help control yeast quality. Murphy and Son Ltd

For good brewing you need a healthy yeast with a good viability, a good cell count and free from contamination.  

microscope-kit

You can monitor the viability of your yeast by using a methylene blue stain, as dead or dying cells stain blue. The staining can be easily seen under a microscope.

You can perform a yeast count by using a Haemocytometer. A haemocytometer consists of a defined grid etched onto the slide surface. The number of cells per ml can be calculated.

There are two types of microbiological contamination, wild yeasts and bacteria, both these contaminants can cause hazes and off flavours.

You can monitor the presence and levels of contamination using the microscope, by identifying rod shaped bacteria (bacilli) and round shaped bacteria (cocci).

You can observe for wild yeast by looking at cell shape, size, opacity and uniformity. This often goes hand in hand with knowing your own yeast and getting to know its appearance under the microscope .

If you are interested in purchasing a microscope from Murphy and Son Ltd here are the following options:

SP30 Microscope £185.59
http://murphyandson.co.uk/store/home/357-sp30-microscope.html

microscope

  • The SP30 has many features that are normally found on microscopes of much greater price
  • The optical parts are made from achromatic corrected glass and are standard Royal Microscopical Society (RMS) size
  • The monocular head rotates through 360° and has a wide field x10 good quality eyepiece
  • The quadruple position rotating turret is equipped with x4, x10, x40 and x100 achromatic RMS objectives, which when used commonly need magnifications of x10 and x400
  • The x40 and x100 objectives have a spring loaded front lens element that retracts the lens into the objective on contact with the slide. In addition the stage has a safety stop with a similar purpose
  • The slide platform is full mechanical stage with drop down coaxial controls that makes fine movement of the stage in the required direction very easy
  • The double vernier scale also allow position identification on the slide
  • The SP30 base has inbuilt LED illumination with rheostat control that allows the intensity of the lighting to be adjusted to suit the magnification in use

Microscope kit
£341.48 http://murphyandson.co.uk/store/home/356-microscope-kit.html

The kit includes:

  • The SP30 Mimicroscope-kit-2croscope
  • Pastuer Pippettes x5
  • Haemocytometer/counting chamber including x2 coverslips
  • Methylene Blue Stain
  • sterilin bottles x2
  • Instructions

Murphy & Son’s 2017 On Site Training Day Dates 2017

Why not take part in one of our training days either at your own site or at our historic Prince of Wales Brewery Site in Nottingham?

You will be able to discuss the brewing process with one of our master brewers. Either learning for the first time or retraining in one or more of our specific categories.

All courses cost £85 + vat and include food and drink. Each delegate is given a USB containing the presentations to take home on the day.

All courses here at Nottingham start around 9.30am and finish around 4.30pm.

Available dates are shown below, please book as soon as possible to avoid disappointment.

If travelling is an issue, you can arrange a training day at your own brewery or at a local location. We can help you create a bespoke course for you. We will charge you our daily consultancy rate plus travel expenses and you can have as many delegates as you wish. We can even arrange for other brewers in your  area to attend, who will pay you for the course.

Please contact Frances Maud on Frances.maud@murphyandson.co.uk for more details or to make a booking.

LABORATORY DAY 2017

  • Thursday 27th April
  • Thursday 24th AugustCANCELLED!

Introducing you to basic science to produce beer with consistent quality. This course will cover the malting process, the mash, enzymes, pH buffering, the boil, protein coagulation, colour increase and flavour changes. You will be advised what equipment can be used to monitor pH’s, colour and bitterness and haze and there will be a demonstration on how to perform an optimisation and much more.

training-day-2

QUALITY ASSURANCE AND QUALITY CONTROL AWARENESS 2017

  • Thursday 25th May
  • Thursday 28th September

A training day that runs through the “world” of QA and QC. Aim is to arm the brewer ready for their initial foray with the subject. The course will cover: process monitoring and the process, microbiology, record keeping and quality systems i.e what does SALSA and HACCP want and what is it?

kettle-fining-addition

adding-isinglass

 

(PAST) BEER CLARITY 2017

  • Thursday 16th February
  • Thursday 29th June

adam-finingkettle-optimisations

This course will cover liquor composition and effect on stability, Brewhouse control, carrageenan, isinglass and auxiliary finings and cask preparation. The day ends with a very constructed troubleshooting session which leads to question and answers.

(PAST) YEAST MANAGEMENT 2017

  • Thursday 30th March
  • Thursday 13th July

This will cover the general overview of yeast, the fermentation process, handling live yeast, microbiology and cleaning and basic CIP.

trioSafeDepositNCYC

Please contact emily.kerrison@murphyandson.co.uk for more details or to make a booking.

Murphy and Son are proud suppliers of NCYC Wet Yeasts

The National Collection of Yeast Cultures (NCYC) is the UK’s premier collection of yeast cultures, holding over 4100 strains collected over 65 years.

From supply of yeast in bulk to safe and secure storage of your own strains, the NCYC offers wide ranging services to microbrewers.

Our confidential yeast bank will help you to protect your production yeast against mishaps. Once stored in liquid nitrogen we can guarantee supply of a pure and genetically stable sample whenever you need it.

We also offer purity checks and quality control analysis for your samples.

If you are looking for a special brew opportunity or a more diverse product range, take a look at our catalogue with yeasts from many different beers – styles old and new – from around the world.

The NCYC has a very extensive brewing collection at your service.

Benefits: Safe Deposit Service

  • Safe and Secure storage of your production yeast
  • Dedicated liquid nitrogen storage facility
  • Purity and QC analysis
  • DNA fingerprinting for detection of strain variation
  • Confide
    ntial service
  • Insurance against production yeast variants or mutations
  • Over 30 years of expertise in cryopreservation

 

 

Benefits: Liquid Yeast Supply – Bulking up Service

NCYC photos 007

  • Concentrated Pure liquid yeast ready to pitch (6 x 108 cells/mL)
  • No propagation needed. Volume ready to Pitch
  • Quantity ready to pitch from 2 to 30 bbl
  • Yeast delivered to your Brewery door
  • Use your own production yeast or select a strain (ale or lager) from our catalogue
  • Fresh high quality and high viability yeast (>95%)
  • Better aroma and flavour profiles than dry yeast
  • Achieve faster starts with our high density fresh active yeast
  • Ensure consistent fermentation

 

If you are interested in this service please contact Frances Maud: frances.maud@murphyandson.co.uk who will send out an order form and price list.

NCYC photos 013 cropped

Over 30 years of expertise in cryopreservation.

 

SystemSURE II – ATP Hygiene Monitoring System. Rapid and Simple Solutions for Hygiene Testing

The SystemSURE II ATP luminometer is the next generation of luminometers. Designed with state-of-the-art electronics, this palm-sized system is easy to use, extremely sensitive and affordable.

Please contact our sales line, this device could be yours for £840.47.

system sure

Used by the largest food processors in the world, hospitals, restaurants, supermarkets and other manufacturing industries where rapid detection of contamination is crucial, the SystemSURE II allows companies to quickly determine the cleaning efficiency and hygienic status of surfaces and water, validate SSOP programs, ensure food safety, improve product quality and reduce costs.

Small, lightweight
Sensitive – detects down to 1 femtomole of ATP
100 programmable test locations
Stores 500 results
Simple to use, menu-driven
Operation from keypad
Results in 15 seconds
Self-calibration

How Can the SystemSURE II ATP Detection System Improve a Sanitation Program?

The SystemSURE II, in conjunction with the Ultrasnap sampling device, measures adenosine
triphosphate [ATP], the universal energy molecule found in all animal, plant, bacterial, yeast,
and mold cells. Product residue, particularly food residue, contains large amounts of ATP.
Microbial contamination also contains ATP, but in smaller amounts. After cleaning, all sources of ATP should be significantly reduced.
When ATP is brought into contact with the unique, liquid-stable luciferase/luciferin reagent in the Ultrasnap sampling device, light is emitted in direct proportion to the amount of ATP present. The SystemSURE II measures the amount of light generated and provides information on the level of contamination in just 15 seconds. The higher the reading, the more contamination present.
Assessing the cleanliness of a surface quickly after cleaning ensures contamination has been removed.
Depending on the industry, this system will help product quality, extend product shelf life, prevent cross-contamination, enable immediate corrective action and avoid recalls. ATP hygiene monitoring provides accurate and traceable verification of the hygienic status of a surface, which is a key component of a good sanitation program. ATP testing is a universally recognized tool used by the world’s largest and smallest companies for measuring the hygienic status of surfaces and water in order to ensure product consistency and safety.

Systemsure II Swabs (100 swabs)?  for £164.22 

ultra snap

Yeast Management Training Day: 31st March 2016

Murphy Onsite Training Days

training day

Contact Fran Maud for more details…01159785494

Why not take part in one of our training days at our historic Prince of Wales Brewery site in Nottingham

You will be able to discuss the brewing process with one of our master brewers.

YEAST MANAGEMENT

http://www.murphyandson.co.uk/micro-audit/index.html

This will cover the general overview of yeast, the fermentation process, handling live yeast, microbiology and cleaning and basic CIP.

yeasttraining

Meet the tutors:

Dr Christine Fleming – Managing Director, Murphy & Son Ltd

Christine studied microbiology at the University of Surrey and completed an MSc in yeast flocculation at Strathclyde University then studied for her Ph.D. in brewing yeast genetics at Bass Breweries. Joining Murphy and Son in 1989, she gained acknowledgement throughout the UK Brewing industry for her technical expertise and knowledge.

 

Jamie Ramshaw – Technical Sales Representative, Murphy & Son Ltd

Jamie joined the Murphy’s team in August 2011 after working for Wells and Young’s brewery managing the brewing and filtration departments. Prior to that he spent three years with Grainstore brewery in Rutland. A master brewer from  Heriot Watt University, Jamie has working experience of the issues faced by brewers, from the microbreweries through to the largest regionals.

 

Nicholas Brading – Export Manager, Murphy & Son Ltd

A qualified master brewer from Heriot Watt University, Nick has worked in the brewing industry for 30 years, starting at Shipstones brewery then Ruddles Brewery then Carlsberg. During his two years in Bulgaria working for Carlsberg Eastern Europe he has helped develop two breweries at opposite ends of the country that involved new bottling lines, brewhouse and filter cellars. This was preceded by a three year spell in the Baltic Sate of Lithuania where he helped to bring in another acquisition into the Carlsberg family, including the launch of the Carlsberg lager brand. This followed two years at the Carlsberg offices in Copenhagen.

Paul Taylor – Laboratory Manager, Murphy & Son Ltd

Paul Taylor started Murphy’s in 2006 following 9 years at Toyota in the QC department. For the past decade he has been a passionate home brewer and has help establish the Nottingham Brewers Group. Paul has a scientific understanding of brewing and lectures on occasional weekends for the brew school at Hartington’s in Bakewell.

Adam Divall – Senior Microbiologist and Deputy Laboratory Manager

Adam studied microbiology and virology at the University of Leeds and started working at Murphy’s 4.5 years ago after leaving Unilever and before that Cancer research.

Jacopo Ianieri – Microbiologist, Murphy & Son Ltd

A member of the Institute of Brewing and Distilling Jacopo studied food biotechnology at Abertay University of Dundee. His M.Sc. research thesis was on legumes (Faba beans) as an alternative raw material in brewing. His academic research also included yeast and alcoholic fermentation in distilling and fuel ethanol production. He started Murphy’s in 2015 and our Microbiologist.

Adam Johnson – Technical Sales Representative

Adam completed a B.Sc. Hons in brewing and distilling at Heriot-Watt University, part of the course was a summer placement at Carlsberg-Tetley. After graduating he started work for Belhaven Brewery in Dunbar East Lothian (part of Greene King) in the quality department. He then worked at St Austell Brewery in Cornwall as a Technical Brewer, predominately working on Quality Management System and Quality Improvement projects.

For more information please contact Fran Maud frances.maud@murphyandson.co.uk or phone 01159785494

http://www.murphyandson.co.uk/micro-audit/index.html

Murphy and Son Ltd: Available Training Dates for 2016

training day

Nick Brading training at Murphy’s

TRAINING DAYS FOR 2016

You will be pleased to know we now have dates for our training days for 2016. If you are interested please contact frances.maud@murphyandson.co.uk.

BEER CLARITY available course dates are 18th February and 30th June 2016

This course will cover liquor composition and effect on stability, Brewhouse control, carrageenan, isinglass and auxiliary finings and cask preparation.

YEAST MANAGEMENT available course dates are 31st March and 28th July 2016

This will cover the general overview of yeast, the fermentation process, handling live yeast, microbiology and cleaning and basic CIP.

LABORATORY PRACTICAL DAY available course dates are 28th April and 25 August 2016

Starting with a lesson on liquor the group would be split, half dong practical microscopy work and the other half learning about other lab work, this would include titration, tricks for testing returned beer for haze, pH meters.

QA & QC AWARENESS available course dates are 26th May and 29th September 2016

A training day that runs through the “world” of QA and QC. Aim is to arm the brewer ready for their initial foray with the subject. The course will cover: process monitoring and the process, microbiology, record keeping and quality systems i.e what does SALSA and HACCP want and what is it?

All courses cost £85 + vat, and include food and drink. Each delegate is given a USB containing the presentations to take home on the day.

training day 2

Training at Murphy and Son Ltd’s laboratory

http://www.murphyandson.co.uk/micro-audit/index.html