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.


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


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 or phone 01159785494

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