Murphy and Son Partners with University of Nottingham for New Brewing Hub
Murphy and Son has announced a groundbreaking agreement with the University of Nottingham aimed at enhancing collaboration between the two organisations. The partnership seeks to secure the future of...
ALDC-for those about to hop…
Brewers and beer enthusiasts appreciate the incredible variety of flavours and aromas that can be achieved through dry hopping. However, one aroma compound that often flies under the radar is Vicinal...
Water Matters: Hints for Enhancing Your Cider’s Quality
Water is a key ingredient in cider making, yet its importance is often overlooked. The quality, composition, and balance of your water significantly impact the fermentation process, yeast health, and...
The Yeast Factor: Elevating Spirit Quality with Specialised Strains
In the world of spirits, yeast is often the unsung hero. While raw materials and distillation techniques get much of the attention, it’s yeast that transforms sugars into alcohol and contributes to...
Be a Part of the Solution: Recycle Your Murphy Drums
At Murphy & Son, our commitment to sustainability and reducing our carbon footprint is at the heart of our operations. As part of this mission, we’ve established a returnable drum policy to...
Unlocking the Gluten-Free Market: Tips for Brewers
As of 2024, it is estimated that around 10% of the UK population follows a gluten-free or reduced gluten diet. This translates to approximately 6.8 million people, based on the current population...
Lautering Extraction Efficiency
The goal of the lautering process is to thoroughly rinse the grain particles of all the sugars produced during mashing. To achieve this, the particles must be evenly wetted by the sparge water....
Save thousands with nitrogen capture
Wondered how much you could save by processing your beer with nitrogen instead of CO2? We have you covered with our savings calculator! Our simple calculation demonstrates the huge CO2e reduction in...
Clarification and Stabilisation in Winemaking
In winemaking, clarification and stabilisation are critical processes that remove insoluble matter from the wine before bottling. This matter includes dead yeast cells (lees), bacteria, tartrates,...
