SITE CLOSURE- 21st and 22nd September
Our site will be closed for our annual stock take on the 21st and 22nd September. During this time, the main gates, entrances and exits will be locked with no access to our site for collections and...
Tough time? Time to try something new- a light and low pale ale!
Many businesses are experiencing tough times and breweries are feeling the squeeze. Like a chef taking cheaper cuts of meat and creating something delicious through skill and knowledge, we aim to...
Beware of the Biofilms! Looking out for Biofilms in the Brewery
Lactobacillus brevis is the most significant beer spoilage bacteria worldwide. It is found to be a contaminant at all stages of brewing, including primary and secondary fermentation, storage,...
Block Invert sugar
Further to my blog on sugar in October last year I happened to be in London staying in Camden. Walking through the lock system on the canals there I saw this bronze statue of a workman, a tribute to...
Meet our Sustainability Coordinator- Jordan.
Happy Earth day everyone! This Earth Day we wanted to point our focus to our onsite sustainability champion, Jordan and his continued efforts to improve our carbon footprint, emissions and...
Murphy’s Goes Green – Our Annual Sustainability Report Publication 2021-2022
We’re delighted to publish our first Sustainability Report that can be downloaded and viewed HERE. The report details the start of our sustainability journey, with information on our environmental...
Calcium and Magnesium in beer and brewing
All good brewers know the importance of water in the brewing process. An understanding of the basic chemistry and how water influences the process is critical to delivering authentic beers of...
Sulfur is not as scary as it sounds!
Words by Will Keeble When we talk about sulfur and beer, it’s very easy to be drawn into thinking that it’s all stinky, like cabbagey DMS or worse, eggy hydrogen sulfide. But there are some...
Chip off the old block- Use of Invert Block Sugar
The use of invert sugars in brewing has a long history dating back to the time when the tax on beer was on the weight of malt used in the recipe, not on ABV as today. Brewers of the day were able to...
