Tag Archives: brewer

Happy New Beer!

We all go into the new year with ambitions and resolutions, invent a hangover-free ale being a fine example (we’ll leave you with that one). There really isn’t a better time to share some of our aspirations for the new year and celebrate the triumphs of 2017, so ‘happy new beer’ from us all here at Murphy & Son Ltd!

To kick things off we’ve an incredible company milestone from 2017; the launch of Murphy & Son Inc, which saw us solidify our position in the US market. This is only the start of our expansion into the US and global markets more broadly, something we look forward to reporting back on as our endeavours across the pond develop. For now, we are pleased to announce Murphy & Son Inc. is operational. ‘To infinity and beyond!’

Now for a little closer to home. Our site has seen considerable expansion and investment this year, through the installation of our new reception, chilled warehouse and can wash facility. The new can and IBC washers will allow us to clean 800 cans and 50 IBCs in a day! Something which we’re confident will help improve our returnable drum service and supports our food grade commitments.

Our new warehouse with state-of-the-art racking will allows us to double out storage capacity and provide more temperature controlled storage to improve product quality even further!

We’re proud to promote some changes already being set into motion in our Laboratory too. Lab analysis turnaround times have become an even more central focus for the team, as we know you brewers always want your results yesterday! Plus, in the new year we’re taking this one step further and launching a new range of due diligence packages, which will provide structured ongoing quality assurance.

We’d also like to congratulate two of our laboratory team on achieving their General Certificate in Brewing. Well done Adam Divall and Ruth Newby for expanding the expertise of the Murphy team even further!

With a real sense of growth and innovation gaining momentum in our company in 2017, we go into 2018 enthused and ready to continue providing and expanding upon our first-rate customer service. You, our customers, are the driving force behind all the changes we’re making structurally, so we can ensure better service and quality from our one-stop-shop.

‘Look to the future now, it’s only just begun!’

Finally, we’d also like to congratulate you all on another record breaking year and Christmas period. We’ve experienced first-hand your dedication, the incredible batch sizes and the growth of breweries from new kids on the block to established brands. It’s an incredible time to be part of the industry and we’re proud to be at the centre of it working to support each and every one of you, as we have been for 130 years.

In 2018 we’re committed to continuing to improve our service and range so that you can ensure excellence in your brew. Any feedback for us or new year’s resolutions you’d recommend, let us know via info@murphyandson.co.uk or call us for a chat on 0115 978 5494.

We leave you with a quote from British wordsmith himself William Shakespeare…

‘For a quart of Ale is a dish for a King.’


The Murphy & Son Team


Murphy and Son Ltd now supply Tate and Lyle products

We will now distribute Tate and Lyle products to the brewing industry.


Tate and Lyle products from Murphy and Son

We have recently reached an agreement with ASR, more commonly known as Tate and Lyle, to become their distributor to the brewing industry. This arrangement opens up their full portfolio of products to ourselves and gives significant benefits to ourselves as well as strengthening a product line in which we have historically been able to offer relatively few materials. We will look to hold limited quantities of golden caster sugar, replacing the material we use at present. All other lines will be bought to order as customers require them.

Tate & Lyle® is the largest cane sugar brand in the United Kingdom and has been produced at the same refinery on the banks of the River Thames in London since 1878. Tate & Lyle Sugars are part of ASR Group – the largest vertically integrated cane sugar producer in the world. They focus principally on bringing specialty sugars and functional ingredients made from sugar cane to the EU marketplace.

Sugars in Brewing


-High fermentability of sugars allows extended brew lengths for more efficient brewing

-Add colour and flavour

-Reduced Nitrogen content vs Malt or other adjuncts

-Add body to Low Alcohol Beers

Liquid Sugars

Comprising almost entirely of Sucrose and water our sugar syrups are an easy to use option for including sugar in your brews. From the pure sweetness of White Sugar Syrup to the darker more complex flavours of Amber and Black Sugar syrups.

Invert Syrups

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Invert sugars

‘Inverting’ the di-saccharide Sucrose into the mono-saccharides Fructose and Glucose creates ‘Invert Sugar.’ As well as being directly fermentable, Invert Sugar is sweeter than conventional Sugar (Sucrose) and allows for a higher solids level syrup with a longer stable life. Our extensive range of Invert Syrups including the world famous ‘Lyle’s Golden Syrup’ is a flavourful and efficient alternative to conventional sugar

Treacles/ Molasses

Black Treacle-Pouring_CO

Mollases from Murphy and Son

Treacles (also known as Molasses) have a long history of use in brewing. Milds, Porters and Stouts can all benefit from the colour and flavours of these dark cane syrups


Traditional Cane Sugars

As well as normal white granulated sugar we, as Sugarcane refiners, are able to offer the full range of brown sugars. Our range spans from the light, dry Golden Granulated sugar to the dark, sticky, liquorice tasting Muscovado, adding unique flavours to any beer.

Unrefined Demerara Sugar from our mill in Belize is particularly suited to giving caramel flavour notes to your product.

Brown sugar close-up on wooden spoon with Sugar cane

Can sugars from Murphy and Son

Qwik Flo Sugars

Our newest range of sugars. Using an innovative process we are able to make very dry, quick dissolving granules from almost any syrup. Ideal for processes where traditional sugars take too long to dissolve or syrups are difficult to handle. These products are a perfect way of adding Honey or Molasses to your brew in an easy to handle format.

Please take a look at the Tate and Lyle Range for 2016

Tate and Lyle Sugar Range 2016

Please contact Frances.maud@murphyandson.co.uk  or the sales office if you are interested or would like more information about these products.

Applied Minerals Filter Aids the Celatom Range – Supplied by Murphy and Son Ltd

Murphy and Son Ltd are proud suppliers of Applied Minerals Filter Aids

Flexibulk the established and respected filtration business formed in 1978 has now grown to form the Applied Minerals team who provide 37 years’ experience within the minerals market. As specialists Applied Minerals provide experienced technical knowledge alongside the highest quality products aided by our key partner EP Minerals, who we have been working with for 32 years.

Celatom Diatomite Filter Powder

Celatom is selected by many of the world’s major brewing groups. Supply is based on optimising the quality of packaged beer and cost reduction:

  • Celatom grades are manufactured from freshwater diatoms. The low bulk density of the cylindrical Celatom 3 D particle offers economies V’s competitor’s grades, less silica and more voids give greater internal bed voidage for flow and solids entrapment.
  • Supply is secured by product quality, technical support and good working relationship with site brewers.
  • Celatom grades are produced to EP Minerals World Wide Brewing Specification, meaning standards are set for trace elements such as Iron, Arsenic, etc. Celatom DE grades are naturally very low in beer soluble Iron and Arsenic.
  • Optimisation of costs of running the filtration plant, targeting longer run lengths, optimum clarity plus micro stability of the filtered beer.
  • Continuity of supply – prompt delivery ex UK buffer stock.

UK Stocked Grades

  • Celatom® FP-1
  • Celatom® FP-2
  • Celatom® FP-3
  • Celatom® FW-6
  • Celatom® FW-14

Diatom 10 mDiatomite

•Also known as Diatomaceous Earth (DE) or Kieselguhr
•Skeletons of plankton (diatoms) deposited on lake and ocean bed millions of years ago
•Nearly pure silica – very inert
•Complex natural structures
–Highly porous (85% air)
–High surface area
•Around 5 – 15 microns in size
–Can be thermally fused into larger, more complex structures
•An economical source of inert surface area and controlled porosity for a myriad of applications.

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Start at the mine

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If you would like further information regarding our Filter Aid range please do not hesitate to contact Frances Maud 01159785494.


For our up to date product brochure:





Consultancy Corner – Master Brewer Graham Moss

Graham's consultancy buisiness

Graham’s consultancy buisiness


Graham is a well known UK master brewer with over 35 years experience in the brewing and processGraham Moss 5 industries. He has worked closely with Murphy and Son and breweries of all sizes from the mid 1980’s, and has built up a close working relationship with the team at Murphy’s and other key industry suppliers.

He is an accomplished brewing professional, with a Masters degree in Malting and Brewing Science from the prestigious British Brewing School in Birmingham (1986), Master Brewer (IBD, London 1991), Masters in Business Administration (Hull 1997), as well as a Bachelors degree in Biochemistry (Sheffield 1983).

Graham Moss 6Graham gained a “golden ticket” position with Scottish and Newcastle Breweries Ltd (now Heineken). In this position Graham received in depth training and Management experience in all aspects of the brewing industry, taking secondments at many sites and in many different departments. He accepts he was very fortunate for the experience obtained. Areas covered included traditional brewhouses, automated breweries, Fermentation, Maturation, Filtration, Cask and Keg Packaging, Bottling, Canning, Logistics, Dispense; with further secondments in Malt, Hops, Laboratories, Engineering projects. Ales and Lagers. During the brutal rationalisation in the industry in the 1990’s Graham worked at Whitbread Boddington’s, where he remembers routine brewing of 1800 barrels per Shift, 10 shifts a week!

Graham is well experienced in project management work. He has completed several hundredGraham Moss 1 assignments building breweries, large and small, all over the world. His MSc thesis was mixed gas dispense systems and his MBA thesis was in developing a national beer brand. His Mossbrew consultancy is an engineering and training business and he is also a stakeholder in the Ministry of Ale, a building he acquired as a derelict shell in 2000, refurbished and re-opened, still going 15 years later. Here the team operate a showroom brewery and an introductory brewing training course. Memories of installing a brewery in Barbados when it was hit by Hurricane Ivan in 2004, cause a humanitarian disaster, and also working with some lovely customers, and their families, in the brewing industry.

Graham Moss 3 

Graham’s Tips for a successful Brewery Business.

  1. Have good quality and professional looking point of sale material.

  2. Keep a close eye on the cash flow.

  3. Brew beer according to a quality system, make sure you understand which are the critical control points, “Quality by Simplicity”.

  4. Don’t be afraid to pay for an annual audit by an industry professional, this could save you money in terms of energy usage, hop usage, quality failures, safety and regulation lapses.




graham moss 7

The Murphys at Murphy and Son Ltd

Albert John Murphy

Murphy and Son has been at the heart of the brewing community since 1887.

Albert John Murphy was born in the St James district of Bristol on the 20th of September 1857 to James Murphy and Mary Ann Jerfferies. The youngest of seven siblings, AJ learned the trade through his time as a brewing chemist for Sutton and Phillips in the 1880’s. Seven years later he used this knowledge to set up the fledgling company the Vanguard Chemical Works based in Leeds pioneering the liquor treatments for Burtonisation.

As well as researching ground-breaking techniques and products for the brewing industry AJ gardening developed formulations for his passion of gardening including the still available Murphy’s Tumbleweed. By this time he had married Emily Grace Newton, between them they had five children; Harold, Grace, Bertha, Phyllis and Alice.

AJ was among the first to realise the importance of formulating individual’s water treatment regimes to enhance the water supply for beer qualities because of this he founded the Bureau of Biotechnology specialising in teaching the fundamentals of brewing. The range of products offered expanded rapidly to include preservatives, fining agents, cleaning products and yeast foods.fv

A change of name happened in 1911 turning the Vanguard Chemical Works into Murphy and Lonsdale then finally in 1918 into Murphy and Son. AJ’s son, Harold Newton Murphy, eventually left the business to set up a car dealership while the Lonsdales moved to America to set up business links. After his passing on August 26th 1940 the business was put into a trust for AJ’s descendants. This is still the case today with 97% of the shares being owned by the trust.


Would you like to trial our new detergent? Enzybrew 10.



An enzyme based detergent !! If you wish to trial this product and provide us with feedback please contact Frances.maud@murphyandson.co.uk

If you are interested in the product, keep an eye out, on our social media sites, website and newsletters for feedback for this product.

Due to its neutral pH, and its 100% biodegradable properties this new product has many benefits.




ENZYBREW 10 is an easy to use, effective, all in one daily enzymatic cleaning product specially designed to clean the equipment used in microbreweries. ENZYBREW 10 completely breaks down organic soiling arising from traditional beer brewing, such as vegetable fibres, proteins, and starch (hops, yeast, malt flour, caramelised sugars, etc). Ideal for cleaning fermenters, filters, heat exchangers and fermenting vessels, conditioning tanks, and boling kettles, ENZYBREW 10 is an appropriate enzymatic cocktail providing safe and in-depth cleaning of equipment.

Microbrewery Distillery Still

For more information please click on the data sheet

ENZYBREW 10 Tech Sheet

Lab Training Day – 24th September 2015


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.

Isinglass – Murphy and Son’s Kleer Finings product range

We have over 100 years’ experience in manufacturing isinglass

In 2002 our processing aids portfolio became complete with the acquisition of the Saville’s Clarification product range and the manufacture of isinglass finings. This is the era when we introduced the “KLEER” range.

For many years Savilles Ltd were the leading name in the supply of detergents and processing aids to the brewing industry. Within this acquisition we also acquired 100 years of their experience with well documented research and development which help us to understand the physical properties and factors affecting its performance and its role in clarifying cask beers, and as a pre-treatment for processed beer.

Meet Pete Ball our Isinglass production manager

Meet Pete Ball, our best asset from the acquisition he is our Isinglass Production Manager and has been manufacturing isinglass for over 30 years. He now commutes daily from Birmingham to our site in Nottingham. There is very little that Pete doesn’t know about the production of isinglass.

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Why use Murphy’s Isinglass finings?

Like all our products, our range of isinglass are formulated and manufactured here in Nottingham to perform to the highest standard, and will give you the consistent results you require every time you brew. They are also backed by the same commitment to technical support which you would expect from the Murphy & Son name.

If you purchase our clarification products you are entitled to free optimisations and full technical assistance.

All Murphy and Son isinglass products are manufactured under the ISO9001:2008 quality system. This system allows us to manufacture within strict parameters giving traceability and accountability from the raw materials to the finished product. With the modern drinks supply chain increasingly demanding quality and traceability only companies like Murphy and Son have the technical resources to fulfil those requirements.

To manufacture isinglass you must follow the approved manufacturing code of practice that has a very detailed washing procedure, to ensure the levels of potential allergens are reduced to the lowest levels. Our Isinglass is manufactured to this protocol. Anybody not following this protocol will need to label all small pack beer as containing fish products thereof, under allergen labelling regulations.

Our product range.

We offer three blends of Isinglass, Caskleer, Allkleer and Tankleer which are supplied as liquid, paste and powder. In addition we supply a unique product Kompactikleer which is a blend of Isinglass liquid with silica hydrogel to remove both protein and yeast from suspension whilst giving a compact trub.

The Caskleer products are formulated to give brilliant clarity in cask conditioned beer. The carefully selected swim bladders will produce large flocs that drop quickly and will enable beer to be resettled a number of times.

The Tankleer products are designed to give compact sediments and fairly bright but not brilliant beers. As such, they are suited to brewery conditioned beer processing where the clarity is sufficiently good to send the beer for filtration whilst tank bottom losses are minimised.

The Allkleer products are a combination of the above two formulations and are designed to give clear beer with good sediment in either cask or brewery conditioned beers

The Kompactikleer products are advanced formulations designed to provide the best in sediment stability. They are particularly useful where beers are difficult to clarify using standard grades of isinglass finings or where tank base angles cause sediment slippage during emptying.


Look after your Murphy’s Isinglass finings and store correctly in the summer.

Please be aware of the ideal storage temperatures for your isinglass, this will help it retain its quality and effectiveness:

  • Store in cool conditions away from direct sunlight
  • Keep container sealed when not in use
  • Recommend storage temperature 5-15 °C
  • Minimum storage temperature is 1°C
  • Do not allow the product to freeze
  • The shelf life for ready for use isinglass has a recommended storage temperature is 8 weeks from the date of manufacture.

Kettle Finings – Murphy & Son’s carrageenan product range

Our kettle finings (carrageenan) products are added to the wort in the kettle to enhance protein removal as the wort cools.


  • Natural product which removes substantial quantities of haze-forming material without affecting head retention
  • Produces brighter worts; reducing the amount of finings required later
  • Increases rate of fermentation and attenuation
  • Increases filter runs
  • Prolongs shelf life in small pack beers
  • Reduces process time
  • Is a processing aid not an additive so doesn’t require label declaration
  • Reduced tank losses
  • 5-10% more efficient than competitive products
  • Tabletted for easy use

The active ingredient is a polysaccharide called carrageenan, which is derived from seaweed. The following photos are from Nick Brading our Export Manager who paid his annual visit to the Philippines to audit our suppliers.

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Carrageenan in solution is negatively charged, owing to the sulphate groups along the polysaccharide backbone. It is these charged sites which interact with wort proteins.

structure carrageenanIn solution at temperatures above 65°C, the carrageenan has a random coil structure. But, as the wort cools the carrageenan takes a much more compact and ordered helical structure, it is this which is thought to drag the protein particles together to form aggregates. The aggregates, having a larger particle radius, settle faster.

Kettle finings are added in the kettle to allow the carrageenan to dissolve. As the wort cools the wort proteins react with carrageenan and settle in the whirlpool or at a cold break during fermentation, to be removed along with the excess yeast.

The removal of particles and protein from wort has been demonstrated by microscopic examination of pre-filtered beers and protein assay. As the levels of kettle finings increase, the fine particle counts in each of the size bands decrease. It should be noted that the particles below 2 microns are mostly responsible for blinding filter pores.

  • Kettle finings vary in when they should be added to the kettle, for example Protafloc should be added 10 minutes before the end of the boil, whereas Koppakleer is added at the end of the boil.
  • The reaction between wort proteins and carageenan is also pH dependent and occurs at an optimum pH of 5.3, The reaction does not occur below pH 4.4, so there will be little benefit from kettle finings at this pH or below.

Since Kettle Finings remove both particulate and soluble protein, and soluble protein is a component of chill haze, it is unsurprising that the colloidal stability of kettle fined beers are enhanced.

Our range of kettle finings products are Koppakleer, Protafloc, and Wortkleer, please contact us to discuss which kettle finings are suitable for you.



Munich wheat beer yeast strain is used by a number of commercial breweries to produce a flavourful, full bodied and aromatic Bavarian-style wheat beer. The propagation and drying processes have been specifically designed to deliver high quality beer yeast that can be used simply and reliably to help produce wheat beers of the finest quality. No colours, preservatives or other unnatural substance have been used in its preparation.

Murphys will have some Munich Classic Yeast in stock in three weeks.

Please contact Frances Maud for a tech sheet