Tag Archives: Lab Training

Murphy Training Days 2018

We are happy to announce the dates and initial details of our training days for 2018!

Murphy Training Days take place between 9.30am and 4.30pm, cost £95 +VAT and include lunch, with a maximum of 15 places available on each. In addition to which, each delegate will receive a USB containing the presentations from the day and a certificate.

All our training takes place at our historic Prince of Wales Brewery site in Nottingham and offers the opportunity to discuss and learn more about a particular element of the brewing process with members of our technical team. Murphy Training Days are pitched at a beginner to intermediate level and designed for those looking to expand or refresh their brewing knowledge, with opportunity for questions and in-depth discussion throughout.

To check availability and reserve your place, please email events@murphyandson.co.uk and include the training date(s) you’re interested in, your email address, full name, brewery name and a contact number (as relevant).

Once booked you will receive a confirmation email and be contacted by a member of our Customer Service Team to organise payment. Closer to the date we will circulate a detailed agenda for the day and all the logistical information you might require, but please don’t hesitate to send a question our way should you have one in the meantime.

Murphy Training Day 1 – IMPROVING THE STABILITY OF BEER

AVAILABLE DATES: Thursday 22nd February or Thursday 26th July 2018.
Led by Master Brewer and Technical Sales Representative Nick Brading.

This course will cover liquor composition and effect on stability, brewhouse control, carrageenan, isinglass and auxiliary finings. The training will also delve into the importance of stable beer in cask preparation and small pack production. Providing all the basics needed to brew quality beer with confidence.

Murphy Training Day 2 – YEAST: MANAGING YOUR BREWING PARTNER

AVAILABLE DATES: Thursday 22nd March or Thursday 30th August 2018.
Led by Technical Brewer and Technical Sales Representative Adam Johnson.

There is no beer without yeast! Our yeast training provides an introduction to this vital microorganism, options available to the modern brewer and a guide to using and handling yeast in the brewery. This will provide a general overview as well as a more in depth discussion of the fermentation process, handling live yeast, maintenance and microbiology and last but most certainly not least, brewery hygiene.

Murphy Training Day 3 – LABORATORY TECHNIQUES IN BREWING

AVAILABLE DATES: Thursday 26th April or Thursday 27th September 2018.
Led by Master Brewer and Technical Manager Richard Haywood.

The day will include an examination of water analysis and its impact on beer quality, from core principles to specialist analysis and application. After this the team will focus on the application of chemistry and microbiological testing methods in the brewery, and finally, a demonstration of how to perform a finings optimisation. Come away with the skills to create consistent beer with confidence.

This training features practical activities in our lab, so is limited to a maximum of 10 attendees only.

Murphy Training Day 4 – QUALITY MANAGEMENT FOR BREWERIES

AVAILABLE DATES: Thursday 24th May or Thursday 25th October 2018.
Led by Master Brewer and Technical Manager Richard Haywood.

This days training will provide an overview of a Quality Management System, thus arming the brewer ready for their initial foray with the subject. Also covered will be HACCP, due diligence programs and last but not least, SALSA and legal requirements. Come armed with your questions, as they’ll be lots of time to discuss and answer these throughout.

Murphy Training Day 5 – THE BASICS OF PRODUCTION FOR KEG, CAN AND BOTTLE

AVAILABLE DATES: Thursday 28th June or Thursday 29th November 2018.
Led by Technical Brewer and Technical Sales Representative Iain Kenny.

The day looks at the central role of stable beer in keg, can and bottle production and the practical techniques that you can apply to help ensure this. Also covered will be an introduction to the different carbonation, filtration and filling methods available, both as a starting point to begin or an aid to refine in-house production. Advice on selecting the right contract packager and further insight from the team at Applied Minerals will also feature.

If you require that we come to you and/or tailor the day to your particular requirements, then we recommend you request a Murphy Master Class. Our master classes range from a presentation to your staff at your brewery on any of the subjects featured in our training, right through to a full days walk through and detailed assessment of your process. Simply email events@murphyandson.co.uk to find out more.

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

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.

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