Murphy Onsite Training Days

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. Using our pilot brewery you will have a hands-on approach to brewing, either learning for the first time or retraining in one or more of our specific categories.

• Brewing Liquor
• Wort Production
• Yeast Management
• The Control of Infection

• Beer Clarity
• How Clean is Clean?
• Manual Handling

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Murphy Master Class

Our new Brewery Auditing service

We are proud to announce that with the assistance of our onsite master brewers,
we have formulated a Micro Brewery Audit service tailored to your individual
needs. Our services are on offer to ensure peace of mind within your brewery.
We can make a visit to you based upon a half day or full day, depending on your
requirements. Structured within our visit we will look into and advise upon the
following areas:
Cost: Reduce brewing costs?
Quality: Improve product quality?
Efficiency: Improve brewing efficiency?

All material discussed will be confidential to the brewer and your trained auditor.

Following the visit our results are then presented to you in a bound report.
This identifies any problems which need to be addressed. We can advise you on
controlling your processes, minimising your losses and maximising yields to help
you run a more efficient brewery.

In addition, our sales team can give you all of the technical help, support and advice
you need when you call, to help you choose the right products for your requirements.
Unlike other companies, we do not charge for providing this advice – it is free.
Simply call our technical sales team on 0115 978 5494 and ask for Frances Maud.

Your Audit can include a general overview of your site or a specific part
of your brewery, including:

• Brewing consistency
• Hygiene and cleaning processes
• Effluent and disposal of spent grain
• Process controls and brewing schedule
• Full analysis of products/Microbiology and shelf life
• Taste tests for ingredients and final products
• Equipment and plant checks
• Fining optimisation
• Equipment and plant checks
• Storage
• Bottling
• HACCP
• Health safety and security

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