Category Archives: Events

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

 

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.

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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?

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(PAST) BEER CLARITY 2017

  • Thursday 16th February
  • Thursday 29th June

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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.

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

IBD – Talk on Modern Kieselguhr Filtration.

The IBD Midlands section are holding a talk on Modern Kiesulguhr Filtration. Holger Grosser of EP Minerals will speak on the importance of beer filtration, worldwide brewing figures, state of the art technology and the different types of Filtration on offer to Brewers in the UK. The evening will include a tour of Marston’s Filtration Department.

Venue: Marston’s Brewery, Shobnall Road, Burton upon Trent, Staffordshire DE14 2BG,

Date: Thursday 17th September 2015

Time: 18:00 for 18:30 start to 21:00

The talk and tour will be followed by a buffet and beer. To confirm your place, please email Jane Kershaw: jane.kershaw@ab-inbev.com

 

Lab Training Day – 24th September 2015

LAB TRAINING DAY

We still have spaces available on our lab training day, this comprehensive course covers, liquor composition, kettle, auxiliary and isinglass optimisations and demonstrations, microbiology practicals, a presentation on consistency, quality and due diligence. These courses always end with a troubleshooting session which is well received. If you are interested please contact Frances Maud who will be happy to book you a place.

At each training day we always ask our delegates to give us their feedback, please take a look at the comments that were made at our last Laboratory Training Day.

“Broad content base, usability of information impartial”

“Kettle optimisation and introductory talk were very good”

“Practical sections were my favourite bits”

“Content was useful. Well-structured day, lunch was excellent”

“Finings, Liquor treatment, yeast were well covered”

“All content well structural and evenly distributed”

“All detail measured and time managed sufficiently”

“Great day and very informative”

“Overall a very useful day – thank you”

“Very good”

“I would recommend the course”

“Very good thanks”

This course will be the last one for the year. We will be re-running all courses in 2015 starting in February. Please keep an eye out for flyers or alternatively please contact Frances Maud

For information regarding all our training days please take a look at all the links on the right.

Chance to win a fully paid, professional level brewing course…

Lallemand/Danstar are once again running a contest to win fully-paid tuition for a professional-level web-based brewing course for breweries using Lallemand Brewing yeast.
Please print of the following application form and enclose your used sachets and send to Lallemand

Rules and form for the Beer School 2016 contest

Official Rules for the Lallemand/Danstar “Beer School 2016” Contest
You must be at least 21 years of age to enter
Contest is open to residents of all areas of the world except where prohibited by law
The grand prize is not transferable
Other courses may not be subsitituted nor will the World Brewing Academy provide an alternative prize.
You may enter as often as you want, but you must attach one empty Lallemand/Danstar brewing yeast package to a separate, fully-completed copy of this entry form. Packages can be either 11 gram or 500 gram sizes. You may put multiple entries into a single envelope.

While your email contact information will be added to our database so we can contact you regarding the contest winners as well as with other information, you may ask to be removed from the database at any time.
All information provided on the completed entry forms will be kept confidential.

Prize package includes:
Grand Prize – Fully-paid tuition in a 2016 World Brewing Academy web-based Concise Course in Brewing Technology (a $3,780.00 US value). The grand prize winner may take the WBA web-based Concise Course in any of the scheduled 2016 sessions.

10 Secondary Prizes – 1 carton of 50-11g packets or one 500 gram pack of any Danstar/Lallemand yeast

All entries must arrive at our offices by Friday, Dec. 11th, 2015.

The random draw for all prizes will take place on Monday, Dec. 14th, 2015. Winners will be notified by email in the week following Dec. 14, 2015, with an announcement of the grand prize winner during this week. Only one prize will be given per person.

All entries must be sent to:

Lallemand Inc. Attn: Marie Coppet
6100 Royalmount,
Montreal, QC, Canada

H4P 2R2
GOOD LUCK!!!

Great British Beer Festival – CONGRATS TO OUR CUSTOMERS

Murphy’s are really proud and delighted to announce that over 92% of the competition winners were our customers and we would like to say a huge “CONGRATULATIONS!!”

Champion Beer of Britain 2015:

  • Gold: Tiny Rebel Brewing, Cwtch
  • Silver: Kelburn Brewery, Kelburn Jaguar Bronze: Dancing Duck Brewery, Dark Drake

Class winners Milds: Williams Bros, Black Bitters: Pheasantry Brewery, Best Bitter Best Bitters: Tiny Rebel Brewing, Cwtch Golden Ales: Kelburn Brewerty, Kelburn Jaguar Strong Bitters: Dark Star, Revelation Speciality Beers: Titanic Brewery, Plum Porter Real Ale in a Bottle: Harveys Brewery, Imperial Export Double Stout

Winter Beers (announced at CAMRA Winter Ale Festival):

  • Gold: Elland Brewery 1872 Porter
  • Silver: Purple Moose, Dark Side of the Moose Bronze: Dancing Duck Brewery, Dark Drake

Not Long until BrauBeviale2015. Contact us for an appointment and ticket

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Christine Fleming, Nick Brading, Jamie Ramshaw and Charles Nicholds will be manning our stand. Please feel free to visit usHall 1 Stand 336.

If you wish to make an appointment please do not hesitate to contact Frances Maud. If you require  a ticket to get into the venue, please  ask for an admission voucher and we will arrange for one to be posted out to you just email frances.maud@murphyandson.co.uk

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https://www.braubeviale.de/en/ausstellerprodukte/brau15/exhibitor-17434234/murphy-son-ltd/

We are our own stand at Brau this year!!! 1-336 in Hall 1

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WE ARE HAVING OUR OWN STAND AT BRAU THIS YEAR

Every year we have the pleasure of exhibiting at Brau in Germany under the umbrella stand of the Brewing, Food and Beverage Industry suppliers association commonly known as the BFBi, although we will still work closely with the BFBi, this year we have decided to detach ourselves and have our own stand. BRAU Beviale is one of the most important European trade fairs for the production and marketing of beer and soft drinks. The annual industry get-together ensures a successful mixture of an extensive range of beverage raw materials, technologies, logistics and marketing. A really worthwhile event to attend. We shall be exhibiting on stand 1-336 in Hall 1 and the exhibition is to be held from the 10th to the 12 of November, at the Nurnberg Messe, Nuremberg, Germany. If you are attending please feel free to visit or arrange for an appointment.

Beer Day Britian 2015 Cheers

How are you celebrating Beer Day Britain?

The Clause of the Magna Carta statedCollage

“Let there be throughout our kingdom a single measure for wine and a single measure for ale and a single measure for corn, namely “the London quarter”

Which Beer Organisations Support This Project?
• All Party Parliamentary Beer Group • Association of Multiple Licensed Retailers • Britain’s Beer Alliance/There’s a Beer For That • British Beer & Pub Association (BBPA ) • British Hop Association • British Institute of Innkeeping • Campaign for Real Ale (CAMRA) • Cask Marque • Independent Family Brewers of Britain (IFBB) • Institute of Brewing & Distilling/Beer Academy • It’s Better Down the Pub • Pub is the Hub • Society of Independent Brewers (SIBA) • The Brewers’ Company

Cheers, I hope you all enjoy your pint wherever you are!

Raw Material Seminar – 25th March 2015

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The Institute of Brewing and Distilling

Southern United Kingdom Section

 

Raw Material Seminar

Charles Wells, The Brewery, Havelock Street, Bedford, MK40 4LU

on Wednesday 25th March 2015.

 

The Southern Section presents a whole day seminar on The Use of Raw Materials in the Brewery. The seminar is aimed mainly at those students taking the General Certificate examinations but will be of interest to all brewers, particularly those from smaller breweries. It will give practical help and will include advice on examination technique and a mock examination. 

The day is chaired by Derek Prentice. Derek is currently passing on the knowledge gained during a lifetime in brewing at Truman’s, Young’s and Fuller’s by acting as a tutor. He is also near to opening a new brewing venture in Wimbledon.

 

Adam Johnson is currently Technical Sales Representative at Murphy and Son where he provides technical and sales support for customers in the south of England, south Wales and Ireland. This includes advising on all aspects of the brewing process and then extensive range of Murphy’s products. He has a brewing degree from Heriot-Watt and began work as a quality technician at Belhaven Brewery before joining St Austell as Quality Brewer where he ran the laboratory and developed the QMS and HACCP systems.

 

Sophie de Ronde is the Brewing Technologist for Muntons, helping out brewers with recipe and ingredient queries and also has the facilities to brew pilot trials of their ideas. She gained a BSc from Essex University and, a couple of years later became Head Brewer at Brentwood Brewing Company where she spent seven years developing the consistency of the core beers and creating different beer styles and specialities from Fruit Saisons to rich Imperial Stouts.
Ed Wray holds a degree in Microbiology from Imperial College, London and Post Graduate Diploma in Brewing and Distilling from Heriot-Watt University. He joined Campden BRI as Project Brewery Maltster from The Old Dairy Brewery, where he was Head Brewer. During his time The Old Dairy he was responsible for production of a range of regular and seasonal beers and achieved SALSA accreditation. Having joined BRI he runs the pilot brewery and is involved in a wide range of project work for clients.

 

Andrew Whalley is Technical Sales Advisor at Charles Faram & Co Hop Merchants, advising brewers on hops, recipe formulation, and brewing. He started his brewing career at Lastingham Brewery in North Yorkshire before moving to York Brewery as Head Brewer, to start up the new brewery in 1996 and spent the next 16 years at York before moving into the brewery supply chain with Charles Faram in May 2012. He passed the IOB AME in 1999, and has been travelling to Slovenia and the USA since 2003 buying and assessing hops, discovering different styles of beer and brewing techniques.

THE PROGRAMME
 
09:30 – 09:50 Registration and Coffee
09:50 – 10:00 Welcome by Chris Reid of Charles Wells
10:00 – 10:45 LiquorAdam Johnson will look at the use of water in brewing. The focus will be on the composition of brewing liquor and the treatment options available to make adjustments dependant on raw liquor and desired beer style.
10:45 – 11:15 MaltSophie de Ronde will outline the attributes of various malts and malt products, outline the key characteristic of the various products available, how they are used in the brewery and the effect that different grist compositions can have on the finished beer.
11:15 – 11:30 Coffee
11:30 – 12:15 HopsAndrew Whalley will cover the history and cultivation of hops. He will outline the different hop varieties, their use in the brewery from brewhouse to maturation and their effect on the final product.
12:15 – 13:00 Brewery and Laboratory Tour
13:00 – 13:45 Lunch
13:45 – 14:30 YeastEd Wray will outline the basic characteristics of brewing yeast and its relationship with other microorganisms that are present in the brewery. He will outline the wort characteristics required for good yeast growth and how yeast is cropped and cared for after fermentation.
14:30 – 15:00 Examinations and QuestionsDerek Prentice will lead a session on examination techniques and will answer general questions with the remainder of the speakers to give the benefit of their experience.
15:00 – 15:15 Tea
15:15 – 16:30 Mock ExaminationDerek Prentice will present a mock examination on raw materials, how they are used in the brewery and the effects they have on the final product and present model answers, as well as giving advice on examination technique.
16:30 – 16:45 Final Questions and Comments
16:45 Close
The Seminar is limited to the first twenty-five applications received and the cost is £50 for IBD members and £65 for non-members, both exclusive of VAT.
To attend e-mail pete.channon@gmail.com. Payment by cheque to Dr Pete Channon, 189, Jeans Way, Dunstable, Bedfordshire, LU5 4PS or by bank transfer. Telephone enquiries to 07771 933091.