The latest from Lallemand!

Can I purchase LalBrew New England East Coast Ale Yeast or WildBrew Sour Pitch from Murphy & Son? The answer is yes! Interested? Please email frances.maud@murphyandson.co.uk or call 0115 978 5494 for prices, advice and availability.

So, what can you expect from these two Lallemand latest? The newest kid on the block is LalBrew New England, officially unveiled yesterday (Nov 13th ’17) and it’s an innovation that’s already causing a stir!

The LalBrew New England is a ready-to-use dried strain of Saccharomyces cerevisiae which has been selected for its specific ability to allow hop flavours to remain prominent while also providing the fruity notes championed by the ‘East Coast’ style. The ‘East Coast’ style is a sister style to its West Coast counterpart, but with yeast that naturally produces fruity aromas. An ale with a mixed bouquet of fruit and hops on the nose and when tasted, which is sometimes brewed cloudy and sometimes not.

As we’ve already said, Lalbrew New England is causing quite a stir, the Murphy sales team have already received enquiries and that’s before its official release! In fact, this new yeast has been produced in reaction to a number of customer requests, hence our confidence in its relevance and popularity. It’s also been seen very favourably in the trials executed by several breweries. Like to trial this yourself? Please don’t hesitate to get in touch.

Want the specifics?
Click here for the Lalbrew New England Technical Data Sheet

LalBrew New England isn’t the only innovation we’ve seen from Lallemand recently. The first product in the new WildBrew line, Sour Pitch, has also been making heads turn. A zesty addition to your brew style.

WildBrew Sour Pitch, is a ready-to-use dried bacteria. A strain of Lactobacillus plantarum specifically selected for its ability to produce a wide range of sour beer styles. Some of the styles you can brew with Sour Pitch include, Berliner Weisse, Gose, Lambic, American Wild and Sour IPA. In addition to which, if you choose Sour Pitch when brewing your sour beer style of choice, you can ensure unmatched consistency, effortless application, fully assured performance and unparalleled purity!

What’s the brewing industry reaction? Several breweries around the world have executed highly successful pilot brewing trials with Sour Pitch, the results of which have been overwhelming positive. Pair this with the huge buzz we’ve seen in the industry around Sour Pitch since its release at Drinktec 2017 and it’s undeniable that everyone is looking to try it, or rather “unlock their sour potential”.

Finally, WildBrew Sour Pitch has been designed to assist creativity in brewing, but here are a few tips for its application. The ideal temperature for inoculation of WildBrew Sour Pitch is: 35-38C (95-100.5F) optimal but 30-40C (86-104F) will result in effective souring and the recommended inoculation rate is 10g/hL.

Want the specifics?
Click here for the WildBrew Sour Pitch Technical Data Sheet

Christmas opening hours and deliveries at Murphy & Son

When’s the last time I can order before Christmas?

The nights are drawing in and the mornings becoming crisp and cold, which can only mean one thing Christmas is fast approaching! So, we thought we should let you know our Christmas opening hours and delivery times, to allow you to prepare.

Opening times (we do not open on weekends)

Date Opening Hours
Friday 22nd December 2017 9am-12pm
Monday 25th December ‘17 Closed
Tuesday 26th December ‘17 Closed
Wednesday 27th December ‘17 Closed
Thursday 28th December ‘17 Closed
Friday 29th December ‘17 Closed
Monday 1st January 2018 Closed
Tuesday 2nd January ‘18 Open as usual, 9am-5pm

Delivery Times

Date Order Placed Earliest Delivery Date
Monday 18th December 2017 Thursday 21st December 2017
Tuesday 19th December ‘17 Wednesday 3rd January 2018
Wednesday 20th December ‘17 Thursday 4th January ‘18
Thursday 21st December ‘17 Friday 5th January ‘18
Friday 22nd December ’17
(Closed until 1st January 2018)
Friday 5th January ‘18
Tuesday 2nd January 2018 Friday 5th January ‘18

Collections before and after the Christmas Break

  • To collect before Christmas you must order by 4pm Monday 18th December and collect by Wednesday 20th December.
  • Orders made after the 18th Dec can be collected from Wednesday 3rd January 2018 at the
    earliest.
  • Please call us on 0115 978 5494 to organise your collection as normal.

All orders placed online during our Christmas closure will be processed on Tuesday 2nd January and delivered from the 5th January 2018 at the earliest.

Please bear in mind that our order line will be closed during this time (12pm Fri 22nd Dec 2017 – 9am Tues 2nd Jan 2018), so we recommend waiting to order until our return (Tues 2nd Jan ‘18).

To speak to one of our team about this information or regarding another subject, please refer to the contact details listed here.

Many thanks, and here’s to a record breaking Christmas!

The Murphy & Son Team

IONIC COMPOSITION – Brewing Liquor

Originally, brewing started up in areas where the water supply was suitable for the production of beer, but with the wide geographical spread of modern breweries and modern supply systems, the water available to the brewer can be at best variable and at worst quite unsuitable. The natural water in areas such as Burton-upon-Trent proved excellent for production of bitter ale beers and many brewers will now treat their incoming supply to adjust pH and salts content to emulate Burton water. Where dissolved salt levels are low, it is usually sufficient to make up the concentrations to the desired levels. The most important ions are calcium (Ca++), sulphate (SO4–), bicarbonate (HCO3-), and to a lesser extent magnesium (Mg++), and chloride (Cl-).

CALCIUM (Ca++)
Calcium is a very important constituent and performs a number of functions:-

  • Decreases the pH during mashing and wort boiling, favouring enzyme activity
  • Promotes the precipitation of unwanted proteins in the kettle, hop back or whirlpool
  • Promotes yeast flocculation at the end of fermentation
  • Promotes head retention on beer
  • Reacts with oxalate to form an insoluble salt, preventing gushing in beer

SULPHATE (SO4–)
Sulphate is added to give beer a drier and more bitter effect

BICARBONATE (HCO3-)
Bicarbonate has the opposite effect to calcium in that it causes an increase in pH, so reducing the desirable effects of calcium

MAGNESIUM (Mg++)
Magnesium levels are typically rather lower than calcium and in addition its salts are more soluble,
so it has less effect on pH and flavour than calcium

CHLORIDE (Cl-)
High chloride concentrations are not usually found in water; its addition can impart palate fullness

WATER HARDNESS
Both temporary and permanent hardness can be treated using acidic products

WATER HARDNESS
The presence of calcium or magnesium ions in water gives rise to hardness, the familiar effect of which is to diminish or prevent the formation of soap lather. Calcium (or magnesium) bicarbonate in water is termed temporary hardness, so called because it can be removed simply by boiling the water and precipitating insoluble carbonate together with the evolution of carbon dioxide. Calcium or magnesium salts other than bicarbonates, typically sulphates or chlorides, are termed permanent hardness because they cannot be removed by boiling. Instead, other treatments such as sequestering, ion exchange are used.

Acid Treatment
This is now the most widely used method, for a number of reasons:-

  • It is relatively inexpensive
  • It is easy to use and does not produce sludge in the hot liquor tank
  • Products such as AMS will add desirable anions, sulphate and chloride
  • It can be achieved by using products such as Phosphoric Acid or Lactic Acid if no anions arewanted – for example in lager beers

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 hot liquor tanks if left in solution.

Laboratory Equipment for SALE!

It may be October, but we’ve been having a bit of a spring clean in the Murphy Laboratory to make way for new equipment, to further better our service. Therefore, we’ve a few pieces of specialist equipment up for sale at unmissable prices!

The Incubator (Shaker) – £800 (SOLD AS SEEN)

We purchased the New Brunswick INNOVA 4300 Series some years back for over double the price we’re selling it today, and it’s been a very reliable piece of kit. This large-capacity, environmental shaker is designed for handling high quantities of flasks, 12x 2-litre flasks to be exact, with the space for flasks 2-6 litres in size. The INNOVA 4300 incubator shaker provides temperatures from 5°C above ambient to 60°C and is capable of rapid temperature equilibration and uniform temperature, regardless of sample location provided by a unique high-speed air circulation. This creates faster operation, and enhanced productivity laboratories with shaking requirements.

 

  • Large-capacity, environmental shaker
  • For incubation and/or refrigeration
  • Wide temperature range
  • Uniform temperature, regardless of sample location
  • Rapid temperature equilibration

*scroll down for full specification.

The Fermenter – £750 (SOLD AS SEEN)

This piece of equipment was specially built to perform yeast propagation. Although six years in age, this bespoke fermenter has seen very little use during its lifetime, leaving it in excellent condition. It is, therefore as good as new, with no repairs ever having been required, nor should any repairs be required for the foreseeable future. It has a 100 litre capacity, with a top opening lid, a bottom outlet port and a number of sample ports. There is however, no cooling jacket.

Interested in purchasing either of these pieces of equipment, or would like to learn more? Please email laboratory@murphyandson.co.uk and quote ‘Equipment for Sale’ in the subject line, and a member from the lab team will be in touch.


New Brunswick INNOVA 4300 Specification:

  • Platform Size: 18 x 30
  • Maximum Capacity (250 ml flasks on universal platform): 30
  • Capacity & Largest Flask Size on Universal Platform: 4 x 6L
  • Orbit Diameter (in): 1
  • Temperature Range (C°) : A +5 to 60
  • Agitation (rpm): 25 to 500
  • Type/Application: Floor
  • Refrigeration: No
  • Multi-Step Programming: No
  • Photosynthetic Lights: No
  • Gassing Manifold: Optional
  • Overall dimensions W x D x H (in): 43 x 28 x 37
  • Weight (lbs): 400

Our Returnable Drum Service

We here at Murphy and Son are committed to operating a strict environmental policy to help reduce our carbon footprint. As part of this, we operate a returnable drum service. 

Alongside helping protect our planet, our returnable drum policy allows you to avoid the time consuming and often expensive process of disposing of drums and IBCs personally. We are always happy to collect your empty Murphy & Son drums and IBCs from your site, simply agree a date and time with our team by calling sales on 0115 978 5494.

To cover the cost of supplying and transporting our containers throughout the UK and to allow for damaged containers and the process of laundering, label removal, cap replacement and micro swabbing, we do charge a small fee per container. The majority of this fee is credited back to you upon receipt of your returned containers.

A full break down of any and all costs of this service can be found below.

Container size and type
Charge per container
Refundable amount per returned container
Non-refundable carriage charge per container
25 litre drum £5.83 £4.73 £1.10
200 litre drum £20.70 £18.39 £2.31
600 litre IBC £111.42 £105.08 £6.34
1000 litre IBC £201.63 £183.90 £17.73

There are also a few other conditions of service we’d like to tell you about.

  • All containers must be returned in a rinsed, clean and sound condition.
  • To comply with Food Standards, we ask that nothing except the product we supply is stored in said container. Contaminated containers will be refused return and/or refund.
  • We only except returns within 12 months of purchase.
  • Please stack any empty containers on a pallet and wrap ready for transportation
    We’re happy to provide a roll of shrink wrap for this purpose, just give us a buzz to request.
  • We only accept containers supplied by Murphy & Son Ltd, other suppliers’ containers cannot be accepted.
  • This service is only available on the UK mainland

If any of the above conditions aren’t met, then we reserve the right to refuse refund.

Packing your drums ready for collection…

25 litre containers Palletise in a 4×4 layout, minimum of 2×16-32 units and no more than 4 drums high, a total of 64 units
200 litre containers Palletise a minimum of 2 containers with a maximum of 2×4 per pallet, a total of 8 units
If the number of containers you use is very small, we will accept a pallet with less items if this is pre-agreed and within the required 12 month return time.

We’re committed to ensuring the quality and efficiency of this service, therefore if you have any questions please don’t hesitate to get in touch via info@murphyandson.co.uk or by calling our Sales Team on 0115 978 5494.

Thank you from all the Murphy & Son team, for your continued custom and helping us do our bit for the environment.

Happy brewing!

Don’t miss out, join us for drinktec 2017!

Drinktec 2017, 11th to 15th September, Munich
Visit us at stand 217 – hall B1

There’s a buzz in the air, and we here at Murphy & Son are thrilled to be a part of it. Yep, it’s not long until drinktec 2017, are you going? We look forward to seeing you there!

Drinktec is the world’s leading trade fair for the beverage and liquid food industry; attended by manufacturers from across the world, who come together to meet with suppliers and distributors, and generally expand all areas of their network.

With a real sense of growth and innovation gaining momentum in our company this year, the opportunities of drinktec feel all the more valuable and exciting. We look forward to seeing many friends and building new commercial relationships across the industry in Munich.

Drinktec has been held by Messe Muenchen in Munich since 1951, and the four-year event cycle we know today was introduced in 1985. It is expected that approximately 1,600 exhibitors and 70,000 visitors will attend drinktec 2017, occupying 14 exhibition halls, totalling 150,000 square meters!

But, what can you expect from the Murphy & Son Ltd stand at this year’s show?

At the heart of our drinktec venture is our philosophy of quality, consistency and support.

  • Learn about our extensive range of products, formulated and manufactured to improve the quality of your brew.
  • Expand your knowledge of the methods that will ensure consistency across your production line, every time you brew.
  • Talk with our technical team of Master Brewers, here to support you every step of the way and answer any queries, big or small.

We couldn’t be more proud of our 130-year history as manufacturers and experts within the brewing industry, as part of a global and passionate community looking forward to another 130 years of great brews. We would like to thank Black Sheep Brewery, Nick Stafford’s Hambleton Ales, Rooster’s Brewing Co, Theakston Brewery, Tiny Rebel, Wild Beer Co and Wold Top Brewery for supporting our stand with samples this year. So, we hope you’ll join us for a beer as you investigate drinktec 2017.

Drinktec 2017: The entire world of brewing expertise

 

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

What is Adhol No. 10 and why use it?

An additive used for blending with Caustic Soda solutions supplying a source of active oxygen…

Adhol No. 10 is an additive used for blending with Caustic Soda solutions. It is specifically designed to boost the detergency of not readily saponified or hydrolysed soils by supplying a source of active oxygen.

adhol-10-30-kgs-liquid-r-hz

Adhol No. 10 is designed primarily for applications in Breweries, Beverage, Dairies and Food Processing plants; it is also suitable for use in other high care industries.

USE INSTRUCTIONS

In use concentrations of Adhol No. 10 are application dependent and should be established during trials. For occasional deep cleans, concentrations will typically be between one third to one half of the caustic v/v concentration. If Adhol No. 10 is used for routine cleaning lower concentrations should be used, typically between one tenth to one quarter of the caustic v/v concentration. Maximum concentrations will typically be
0.5% v/v. Cleaning temperatures should be optimised during trials, but for maximum benefit must be between 70 – 80°C. Temperatures should not be allowed to exceed 85 – 90°C, at this level the evolution of oxygen will be very rapid and the detergency benefit will be lost.

It is important to note that long term poor control of concentration through over dosing, poor control of temperature, or local hot spots could result in discolouration of Stainless Steel.

Adhol No. 10 is not designed for direct food contact.

The following are typical example applications, users should refer to Cleaning Instruction Cards for specific guidance. Other applications should be discussed with your Holchem Consultant. General Use. The addition of Adhol No. 10 to caustic causes the evolution of oxygen bubbles, these have a scouring and oxidising effect on soils.
Although Adhol No. 10 can be added at any point in a CIP or boil-out clean, it is better to run for approximately one third of the CIP cycle with caustic before adding Adhol No. 10.

A second additive can then be introduced two thirds of the way through the clean. Using this split dosing technique will reduce the potential for discolouration of Stainless Steel surfaces. Alternatively the dose should be delivered slowly over the entire cleaning cycle. Because Adhol No. 10 evolves oxygen bubbles it is essential to ensure that the circulation loop is vented, or, if fitted, pressure relief valves are operating.

In some applications excess foam may be generated, in these circumstances Adhol No. 10 can be used in conjunction with Defoam.

BENEFITS
· Adjustable rate of addition to meet requirements.
· Cost effective.
· Boosts performance of caustic solutions.

 

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

Consultancy Corner – Master Brewer Martin Cullimore

cullimore

E-mail: martin@cullibrew.com                                                          Mobile: 07793 47 25 47

         Website: Cullibrew.com

 

martin

Master Brewer [Institute of Brewing & Distilling]

I have over 40 years experience as a professional Brewer.

The Beers I have brewed have won numerous awards including the CAMRA Beer of the Year.

I have extensive experience in innovation including new product development and new packaging formats.

I was the longest serving Head Brewer in the country.

I can offer professional advice on:

  • All aspects of Brewing, Fermentation & Packaging techniques
  • Technical troubleshooting
  • Yeast Handling
  • Sensory Training [Flavour Identification/Taste Panel Training]
  • Brewery Auditing
  • Brewery Plant Design & Commissioning
  • Plant Cleaning & Sterilization
  • Raw Material Specification and Purchasing
  • Quality Control
  • Quality Assurance [SALSA & FSQ]
  • Packaging innovation e.g. KeyCask, KeyKeg.
  • Health & Safety including Risk Assessments
  • Food Safety/HACCP Systems
  • HMRC Beer Duty
  • Microbiology

Additional Skills/Qualifications/Information

  • Qualified Taster Trainer
  • HACCP Level 3
  • Health & Safety
  • Risk Assessments
  • C.O.S.H.H.